We had so much fun celebrating Middle's 13th birthday and stretched out the fun over about a month. We did a Hawaii birthday party with our girls' best friends there (Hawaiian themed escape room & sushi lunch) and a home birthday party with school friends (Dinosaur themed escape room & frozen yogurt & a sleepover). I'm so proud of the beautiful young woman she has become, especially her caring spirit, sensitive heart for others, and love for the Lord.
Middle would almost always rather eat at home (and help cook!) than eat out so on her birthday, she requested corn chowder at home and she asked me to "make one of those crazy desserts like you make for dad."
Coconut & Lilikoi Ice Cream Pie
I put a layer of coconut shortbread cookies at the bottom of a pie pan and then spread lillikoi jelly on top. Next I put a layer of coconut gelato and then more lillikoi jelly. I topped it with cool whip and stuck it in the freezer - delicious!
North Country Corn Chowder (serves 4-6)
3 medium potatoes, peeled and diced
1 medium onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and diced
2 bay leaves
1 T Old Bay Seasoning
salt & pepper to taste
3 T flour
10 oz corn kernels (I buy the frozen ones, thaw & drain them)
15 oz. chicken broth
1 quart whole milk
Ideas to garnish: green onions, chives, cilantro, parsley, hot sauce, oyster crackers
Heat a deep pot over medium heat. Add oil and potatoes. Cover and cook for 5 minutes, stirring frequently. Add onion, celery, red bell pepper, and bay leaves. Season with Old Bay, salt & pepper. Cover and reduce heat a bit. Cook a few more minutes, stirring occasionally.
Uncover and whisk in flour. Cook a minute more. Add corn, broth, and milk. Bring soup to a boil, reduce heat, and simmer about 10 minutes to thicken. Adjust seasonings as needed.
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