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If you're involved in children's writing and/or illustrating in any way (which I assume you are since you're reading this blog), and if you don't already know about SCBWI, let me enlighten you. Because this organization will help you in perfecting your craft, learning about the industry, connecting with colleagues, and avoiding many mistakes that will save you time. 

The world's most unpronounceable acronym stands for the Society of Children's Book Writers and Illustrators. Our international headquarters is based in Los Angeles, and we have regional chapters throughout the world. The region we're in is Utah/southern Idaho. You can learn lots more at the web site scbwi.org and at our region's page on that site. 

Tonight--yes, July 18, 2014--you have a chance to connect in person with others in the organization, including me. We're gathering for the annual summer potluck, which is just a time to socialize, talk shop, and generally have a blast.  Here are all the details:

Amazing Capitol dishes: Katniss’ favorite stew with plums, almonds and watercress, over wild rice and peas; a really beautiful broccoli, lentil and red pepper soup.

Because this week there is – literally – nothing else more important than Mockingjay, I also attended a Hunger Games-themed potluck and book discussion last night, courtesy of my fellow publishing co-workers!

It was a total blast bringing themed district food to the steps of the Highline Park and watching passerby go gaga over our delicious spread.  We even displayed our blue hardcover copies once we realized we were drawing major attention.  A highlight of the night – watching a very excited group of hip college kids slowly figure out that we were, in fact, not just having dinner (wait, this is all about one book?!).

Yes, we were nerding out this Thursday night, and I am damn proud.

Also, I am not going to review Mockingjay at all so I can stay spoiler-free (plus, this one-word summary says it all)… except to say that if you haven’t read the Hunger Games, OMGSERIOUSLYITWILLCHANGEYOURLIFE-JUSTDOYOURSELFAFAVORANDREADALLTHREETHISWEEKEND!  Please.

Check out more photos of food and folks below!

A bunch of children’s publishing kids who all agree that this is the best thing to happen to them since Harry Potter and the Deathly Hallows.  Check out their Hunger Games read-along blog here.

The limit of my culinary skills – District 11 fruit juice.

Lots and lots of “Peeta” bread (TEAM PEETA), Prim’s goat cheese, and possibly-poisonous berries.  Not pictured: cupcakes frosted by Peeta himself!

Perhaps you have been thinking that the Green mountains of Vermont had swallowed me up in their morning mist and starry nights. It is not so. When the VCFA residency ended I drove back to my parent's home in south central Pennsylvania, packed my older son I. for his first sleep away camp experience and then drove him three and a half hours to northern Pennsylvania where the camp is located. On the way, largish-son, smallish-son and I met up with my hubby and camped. (For those of you who don't know, Hubby is away with the Navy which is one reason I am at the parent's place.It had been three weeks since we had seen one another.) Now smallish son and I are packing up as much of our belongings as will fit in the minivan, and I am snatching bits of time for reading and writing assignments. (Three books down and one critical essay started as well as some important character discovery work)

Come Thursday we will get back in the van and travel back to the sleep away camp, pick up largish-son and drive to Newport, RI where we will see hubby again. Twice in two weeks, not bad. When the renters move out of our Maine house and we can move back in... I will have a home. And my screen porch. And my kitchen.



Oh, how I miss my kitchen. This kitchen will be the site of many a potluck in my new and improved Maine life. You see it took leaving to realize how much I missed my Maine friends.



Just click your heels together and say, "There's no place like home..."

I wish it was that easy. Instead, moving (on our own, piece by piece, storing stuff in my parent's barn and basement that we will have to come pick up later in the fall) has been a big pain in the tuchas! Anyway,  I've resolved to have monthly potluck dinners and whoever can come is welcomed! Bring a dish to pass and if you want, bring a board game that your chidren like to play or we can herd them outside to play in the driveway. Save the date-- Saturday, August 22nd. (I assume I'll be home by then, you might have to unpack a box if you come though.) You are welcome to arrive anytime past 2 but dinner won't start till between 4 and 6 when others arrive. If you think you can come and you'd like details, send me message through Live Journal or Facebook. Hope to see you then.

For those of you who'd like some homemade kimchee to go with Linda Sue Park's recipe for bee-bim bop, here's my mom's recipe for cucumber kimchee. I always look forward to having some when I visit my family in Hawai'i. Thanks, Margaret -- you're the best Korean cook!

KOREAN CUCUMBER KIMCHEE



4-5 cucumbers (preferably Japanese cucumbers, which are smaller and crunchier)
about 1/4 cup kosher salt or Hawaiian sea salt/coarse
2 tsp minced garlic
2 tsp minced ginger
15 stalks chives, cut into 1/8" lengths (do not chop)
1 T chili garlic sauce (can be found in Asian markets)
1 T ground Korean red pepper (dried)
sugar

1. Wash unpeeled cucumbers. Cut off ends and cut into 3/4" bite-size quarter chunks.

2. Place in bowl and spread sea salt lightly. Toss and stir to distribute salt. Allow to sit about 1/2 hour. Rinse cucumbers in cold water and taste. If too salty, rinse cucumbers again in cold water. Drain in colander.

3. In mixing bowl, combine red pepper, dash of sugar, chili garlic sauce, garlic, ginger and chives. Add cucumbers and mix. Refrigerate. Ready to eat same day or several days later.

                      

In case you missed any of this month's potluck recipes, or just want to go back for seconds, here's the complete menu:

   Lisa Yee -- Yin Yin's Wontons

   Lensey Namioka's Chinese Chicken Salad

  My sister Sylvia's Bay Scallops with Lemon Sauce

   Mitali Perkins' Bengal Red Lentils (Masoor Dal)

  Cynthia Chin-Lee's Chinese Almond Cookies


  Linda Sue Park's Bee-Bim Bop
   

 
       
                                Jim and Sylvia

What's most exciting about a potluck?

You never know who'll pop in and what they'll bring!

Some of you may remember my half-sister Sylvia, gourmet chef to the stars. For the alphabet soup Cookie Party in December, she shared a couple of red carpet recipes.

Today, Sylvia and her husband, Jim, have wokked all the way from Bend, Oregon, just to share a favorite stir fry recipe with all of us. Chinese cooking is Sylvia's specialty, so be sure to give this sumptuous dish a try. Syl is also an accomplished musician who once gave Martin Sheen guitar lessons. Best listen to some favorite tunes during the preparation and consumption of this dish, to make the flavors really sing!

BAY SCALLOPS WITH LEMON SAUCE



1/4 lb. bay scallops
snow peas, thinly julienned
fresh shiitake mushrooms, sliced thin
red bell pepper, thinly julienned
green onion, thinly sliced into long strips

(These are just suggestions for veggies you can use. Be sure to compliment the scallops, both flavor-wise and texture-wise. Also, color should be a consideration. You may substitute chicken slices, shrimp, or even deep fried pieces of fish. If you use the latter, stir fry your veggies first, then add sauce, and then carefully combine the pieces of fish with the rest.)

Seasonings: 1 T finely minced fresh ginger

Sauce:

4 T lemon juice
3 T sugar
2 T chicken stock
1 T light soy
1/2 tsp salt
2 tsp lemon zest cut into fine shreds

1. Heat wok or fry pan to high and add about 1 T oil and roll around to cover.

2. Add seafood or meat. Do not be tempted to add more or your ingredient will not seal properly and wil let off too much liquid. If necessary, do it in two batches. Stir fry until your ingredient turns opaque. Remove from heat to a platter.

3. Return wok to high heat. Add 1 T oil and roll to cover. Add seasoning and saute a few seconds.

4. Add veggies and stir fry until al dente. Add sauce. Return meat or seafood to the dish.

5. If you prefer, add small amount of cornstarch mixed with water or chicken broth. Add a little oil to the mix to avoid lumping and add enough broth to make a sauce with a little body, but not too much. Taste and adjust seasonings.

                         
                            THANKS SYL!