
Kodomonohi Pictures
More Pictures from Otani-San
From our family to yours we hope that you enjoy the time we share together as much as we do!

| From kodomonohi'10 |
| From trip to Yorktown 11-8-08 |
| From Sammy's 8th BP |
| From sam walking field trip downtown |
| From beach with Jen & kumi |
| From beach with Jen & kumi |
| From Fishing Tournament'08 |
| From at Bergman's cabin |
For the last four years we have hosted a "Children's Day Party (Kodomo Nohi)" It is a chance for us all to get together for some good food and good fellowship. We invite any and all Japanese we know personally or happen to run into during the course of the year. This year was Fantastic as we had lots of new Families join us. We hold the party each year at my parents and Rieko is an amazing Hostess.Here are the links for the past couple of years: 2005, 2006, and 2007 Party!
Here are the Pictures from the 2008 Party!
If you have any pictures that you would like to add please send them to rieko7@comcast.net
Please post a comment if you came or if you have any ideas for next year!!
Kenneth and his first catch. After a quick measure back into the harbor the fish goes.
The Kids and all of their loot. Joining us today is Dima (second from left)
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FIRE!!!!
When the charcoal is ready it looks something like this. Spread it out and sit back and enjoy your hour off cooking with a nice cold adult beverage.
This is after one hour of cooking. We use a dry rub from a local BBQ catering outfit. Great stuff. Can you spot my mistake yet? Bone up for the first hour is the rule...I did not follow it. Luckily it turned out fine but the general 2 rules we have found the MOST important. Start your food from room temperature..especially when doing a pig and ALWAYS do bones up for the first part.
After the flip we decided to lather on some BBQ sauce. The ones to the left is typical ketchup based sauce while to the far right is Mustard based. All of them have the dry rub but the middle ones are left that way.
You will also not that we have added corn to the mix. It is a tough receipie for perfect corn so you may want to take notes.
Step one: Fresh Corn
Step two: 1/4 to 1/3 inch slab of butter
Step 3: Wrap in tinfoil
Step 4: Toss in La Caja China
Doesn't sound like much but it is awesome and in the last 30 mins it takes to finish the ribs the corn cooks perfectly.AWESOME!!!
Get your own at http://www.lacajachina.com/