Sandy Kiyomura
If you read Armand’s message, you have already heard about the scrumptious potluck everyone enjoyed. Amy and Judy suggested that condo teams choose a theme and provide appetizers, salad, a main dish, and dessert for 12 people. There were four different themes: American, Persian, Mexican and “favorite home recipes”.
Elaine, Matt, Amy, David Tsuhako, and Jenny’s condo hosted the Persian dinner. It consisted of Panir Sabzi, puree eggplant, potato pancakes, Kiibudeh Kebab, roasted tomatoes and pear custard pie (made by Ken Takata). Matt introduced his team to Persian cooking and this group made their dinner into a culinary and learning adventure.
The Mexican meal was hosted by Armand, Andrea and Rick who made chicken enchiladas and Sangria. Liz and Dave made Calabacitas and the “Dave Condo” (David Shultz, David Tom, Dan Lew and Lieu Shultz) brought the margaritas, salsa and chips and flan.
Greg, Sandy and Lansing’s condo hosted the “favorite home recipes”. Judging by the number of requests for her recipe, Sandy’s peanut butter and jelly salmon was a hit. Greg made teriyaki beef, mashed potatoes, and carrots. Lansing (who is quite a baker) made a pear tart. The back story on Lansing’s tart is that he couldn’t find a rolling pin so he used a wine bottle to roll out the dough.
The American dinner was hosted by Joanne and Ron Nishimura’s condo. There were two kinds of chicken, mac and cheese, salad, fruit, chocolate cake and apple pie.
Total number of calories unknown!
As you know, food (and spirits) bring people together. The 40+ participants on the trip were able to enjoy great food and company after a hard day of skiing. Amy and Judy, thank you for organizing this potluck. If you have never experienced a week long ski trip with Nisei ski club, make sure you plan for next year’s trip. Come for the skiing, stay for the food.
 Sandy’s peanut butter and jelly salmon and Greg’s steak |
 Lansing’s pear tart |
 Food and spirits bring people together |
 Food for all! |
