Shrimp Bisque in Puff Pastry for a Special #SundaySupper

This was no ordinary Sunday Supper.  After all, it was Christmas Day.  I love, love, love planning our Christmas Menu.  Although, I have to admit, there really isn’t much to plan.  We have our traditional meal and very rarely deviate.

Sure we will try a new vegetable dish or add a second dish…but our menu is pretty much set in stone.

Our Crown Pork Roast is always the main dish.  If you haven’t tried making a Crown Pork Roast, you really should.  It is so easy but so amazingly juicy and tender.  It just melts in your mouth.  Mashed Potatoes and Slow Roasted Carrots are a must.

The Port Wine Gravy is the perfect addition to the Crown Pork Roast and Taters.

Just so we didn’t get bored, this year, I added Grouper over thinly sliced Sweet Potatoes. It was amazing and we loved having a little Surf and Turf action!

Our all time favorite, showstopper, the thing we crave all year and makes our mouths water is….

The Shrimp Bisque in Puff Pastry …. I am not kidding… You have not lived until you try this amazing soup.  You don’t just eat it like regular Soup, you have to break up the buttery croissant topping and fold it into the Soup.  When mixed with the chunks of shrimp and the creamy soup….It really is that good!

It is amazing how our Holiday Dinners change as the kids get older.  We enjoyed sitting around the dinner table chatting with them for hours.  My Dad loves to hold court during our meals.  We enjoyed hearing him talk about his days on the vineyards in Portugal,hunting, fishing and sharing his world with us.

 

The memories that were made this year at Christmas will last a lifetime….My children were truly blessed to have spent another Christmas with their Grandparents… This truly is the best Christmas gift of all!

 

 

 

 

 

 

 

SHRIMP BISQUE IN PUFF PASTRY

• 4 Tablespoons of Butter
• 2 Green Onions chopped
• 1 pound of shrimp, I prefer fresh, not cooked
• 2 Tablespoons of Flour
• 2 32 oz containers of Chicken Broth, warmed
• 1/2 Cup White Wine or Sherry
• 8 oz of tomato sauce*
• 16 oz container of  Half and Half
• 1/2 cup grated Parmesan Cheese
• 4 Tablespoons of fresh parsley
• Sea Salt and Fresh Pepper to taste
• 2 packages of Crescent Rolls

In a large heavy pot heat oil. 

Add Shrimp and Green Onions and Saute lightly.

Remove Shrimp to plate.

Add flour and mix the roux well.

Add warm Chicken Broth and mix constantly until there are no lumps.

Add Sherry or Wine.

Add Tomato Sauce and continue to stir.

Add the Parmesan Cheese and stir until smooth. If consistency is too thin, more parmesan cheese may be added.

Chop the shrimp in 3 and add to soup.

Add parsley, salt and pepper to taste and stir well.

Simmer on low for 3 hours.

Preheat oven to 375 degrees.

Unroll the crescent rolls and combine 2 triangles to make a rectangle, making sure the seams are sealed.

Ladle the soup into oven proof ramekins and place the Crest Rolls on top making sure it is a tight seal all the way around.

Bake for approximately 15 minutes or until pastry is puffy and golden brown.

Kid Ratings: Alexandra 10, Ronnie 10, Reis 10, Riley 9.5 ~ Even the Adults wanted to rate it ~ Ron 10, Isabel 10, Vovo 10, Vo 10

*This recipe was already amazing and made even better by using Muir Glen Organic Tomatoes.

Bolo Rei The King of Christmas Desserts

It wouldn’t be Christmas in Portugal without a Bolo Rei Around the Family Table.  Some will even go as far saying there is no Christmas without Bolo Rei.

Although it is called a cake. Bolo Rei  is more like a sweet bread.  Traditionally there is a broad bean, usually large fava bean, and a coin placed inside the Bolo Rei.

One of the explanations for the tradition comes from a legend regarding the Three Kings as they followed the Star of Bethlehem on their way to greet baby Jesus.  On their travels, they met a baker who gave them a loaf of bread with a broad bean hidden inside it.  He told them that the one who ended up with the slice of bread with the bean should give baby Jesus his present first.

So the tradition continues and it is made clear that whoever ends up with the bean is expected to make the Bolo Rei for the following year.

Whoever wins the coin is said to be blessed with good luck.   Hmmmm….wonder why I always wind up with the bean?

We had so much fun baking Bolo Rei with Vovo.  Although this is a time consuming recipe, it is totally worth it to do once a year.  I love the tradition behind it and love that three generations spend the day baking Around the Family Table.

All of Vovo’s recipes are in Portuguese, so the first thing we had to do is figure out the conversions.  Thank good Alexandra and Vo are so smart and figured it all out!

 

 

 

 

 

 

Port wine is a big part of any dessert in Portugal.  Bolo Rei is no different.  We soaked our dates, candied fruit and nuts in it for this recipe.

 

 

 

 

 

 

 

Riley helps us get started by measuring the flour and sugar.

 

 

 

 

 

 

 

Then it’s time to get serious. The kneading of the dough is no easy task and we all have to take turns. Vovo goes first.  After a while she is exhausted.

 

 

 

 

 

 

 

 

 

Then it’s Reis’s turn. What a workout!

 

 

 

 

 

 

 

After Vovo and Reis are completely exhausted, Vo comes to the rescue! Truly a team effort by all.

 

 

 

 

 

 

 

 

 

The dough must be left to rise over night.  We couldn’t believe how much it had grown!

 

 

 

 

 

 

Then we shaped the dough  into a ring and it is so much fun to decorate.  We used candied fruit and Natural Delights Medjool Dates added the perfect touch.

 

 

 

 

 

 

Of course, we couldn’t just make one.  One for our home, one for Vovo and Vo’s home and one to share with friends!

 

 

 

 

 

 

Our Bolo Rei is ready for the oven.  We can’t wait to try it.  The best part is that after a couple of days, you can toast it and add a butter and it is perfect with a cup of coffee or afternoon tea.

BOLO REI

1/2 Cup candied citrus fruit 3 T. raisins  1/2 Cup Pine Nuts and Walnuts 1/3 Cup plus 2 Teaspoons Port Wine 2 1/2 teaspoon active dry yeast  1/3 Cup plus 2 teaspoons milk 3 1/2 Cups unbleached flour 1 1/2 teaspoon salt  7 Teaspoon unsalted butter, softened  1/3 Cup plus 2 teaspoons sugar  Grated zest of 2 oranges 3 eggs, beaten  1 dried fava bean and Large Coin  Topping: 1 egg yolk beaten with 1 teaspoon water  10 candied cherries  1 package of Natural Delights Medjool Dates  Powdered sugar for garnish  To prepare bread:  Soak candied fruit, raisins and pine nuts in Port Wine overnight or until plump. Sprinkle yeast into milk in bowl and let stand 5 minutes. Stir to dissolve. Mix flour and salt in large bowl. Make well in center and pour in dissolved yeast. Use wooden spoon to draw enough flour into dissolved yeast to form soft paste. Cover bowl with dish towel and let stand until “sponge” is frothy and slightly risen, about 20 minutes. In separate bowl, beat butter with sugar and lemon and orange zests until light and fluffy. Add eggs, 1 at a time, and beat well after each addition. Add mixture to flour mixture and mix in flour from sides to until dough is soft.   Turn dough out onto lightly floured work surface. Knead until soft, smooth, silky and elastic, about 10 minutes. Knead in dried fruit and pine nuts until evenly distributed.

Place dough into clean bowl and cover with dish towel. Let rise until doubled in size. We usually let it sit overnight, but as little as 2 hours is usually ok. Punch down, then let rest 10 minutes. Shape dough into ring and place on buttered baking sheet. Wrap dried fava bean or trinket separately in wax paper. Insert tiny package into bottom of shaped dough. Cover with dish towel and set aside until doubled in size, about 1 hour.To prepare topping: Brush dough with egg glaze and decorate with candied fruit and powdered sugar. Bake at 350°F. 45 minutes until golden.  Cool on wire rack.

Makes 1 Loaf

Kid Ratings: Alexandra 10, Ronnie 9, Reis 9.5, Riley 8.5

To Give Teachers A Small Chatski or a Small Gift Card is the Question!

At this same time every year, I find myself wondering what would my kids teachers prefer as a Christmas Gift?  Teachers are one of the greatest people that can impact our children’s lives.  They give selflessly and no matter what we do, it just doesn’t seem enough.

This question is not so difficult in the younger years as there are only 2 or 3 teachers.  As the kids get into Middle School and have multiple teachers, it really is hard to decide. Of course, we want to acknowledge each teacher but with 4 children, some of us need a layaway program just for teacher’s gifts!

Somehow, I don’t think I am the only one wondering what Teachers would prefer… a small Chatski or a small Gift Card…

This year, I have decided to bake my Banana Bread with Lindt Hint of Sea Salt Chocolate and White Coconut Chocolate  and attach a small gift card from one of our local shops… It really is a Match Made in Heaven!

Is it about the gift or the message…. Thank you for inspiring my children to be the best they can possibly be!

How do you show your appreciation to your child’s teacher?

 

 

Santa Claus is always in Vovô’s Kitchen

My Mom is a true baker.  She is passionate about her desserts.  You will never stop by her house without having some type of homemade delicacy waiting for you.  I literally mean, never! My Dad has such a sweet tooth, it is unbelievable.

My kids will tell you that stopping by Vovô’s and Vô’s house is like visiting Mr. and Mrs. Claus.  They are always jolly, full of love and there are always treats waiting for them.  It is such a pleasure to gather Around the Family Table at their home.

I spent the day yesterday cooking in Vovô’s Cozinha. What a great day we had cooking  traditional Portuguese Christmas Desserts. The kids were all in school so it was just the three of us.  It was so wonderful to hear them talking about their childhood and  the tradition behind each recipe.  Both in their 70’s and coming to the US from Portugal, their life truly has been a journey.  They love to talk about it and I love to listen.

It’s hard to believe that their Mother’s didn’t own electric mixers.  They would mix the batters by hand. Their ovens were brick ovens built into the wall. I can still remember watching my Grandmother bake bread and I couldn’t wait for it to come out of the great big wood burning oven.  It was hard and crusty on the outside and soft and light on the inside.  Add a tad of butter….mmmm… to this day, it is still one of the most amazing things I have ever eaten.

I love traditions and there is nothing more valuable than spending time doing what you love with your Family.

Filhozes are a traditional Christmas Dessert in Portugal.  It wouldn’t be Christmas Eve without having them on your dessert table. They are made with Flour, Eggs, Orange Zest and Pumpkin.  They are just amazing!

This recipe has been in my Mom’s family for generations and will continue to be passed down.

FILHOZES

4 Cups of Flour

2 Cups of cooked Pumpkin pureed or 1 16 oz can of Pumpkin

Juice of 2 Oranges and zest of the outside of one

3 Eggs

1 package of Active Dry Yeast 

1/4 Cup of Port Wine or Brandy

1/4 Cup of Reserved Pumpkin water or plain water

Oil for frying

Cinnamon and powdered Sugar 

• Cook Pumpkin and puree with food processor (if using fresh pumpkin.) Reserve water.
• Mix Pumpkin, Orange Juice, Orange Zest, Eggs
• Shift Flour and Yeast and add to the pumpkin mixture, one spoon at a time
• Mix flour and all ingredients are mixed well
• Set aside for at least one hour to rise
• Heat oil in fryer or frying pan
• Dip mixture into the oil by the tablespoon
• Fry until golden brown
• Drain on paper towels 
• Sprinkle with Cinnamon and Sugar while warm

Aren’t they amazing?  Who would think that the combination of Flour, Pumpkin and Orange could be this delish!

Kids Ratings: Alexandra 10, Ronnie 9, Reis 10, Riley 9.5

The Ultimate Dining Experience @Rosenhotels

Every once in a while, we need to take a look at ourselves and our priorities.  I have come to the realization that I have become so consumed with my family and professional life that I left little time for friends.  It is easy to justify, I have four children who are the core of my world.  Between work and Family there is just no extra time.

One thing I have learned is that balance is the key to a life well lived.  I  started making it a priority to take more time for myself and sharing that time with good friends.  My friend Lou Anne and I have been friends since my oldest was in first grade. Like most Moms, finding time to ourselves can be a challenge.   We decided, a much needed girls night away was in order.

I had always wanted to go to the Epcot Food and Wine Festival.  Being the Foodie that I am this seemed the perfect destination. Especially when I heard Portugal was taking part in the Festival for the first time. You know you have a good friend, when they are as excited about your passion, as you are.   Truly we were like 2 kids in a Candy Store.  I think Lou Anne took as many foodie pictures as I did.

We had the pleasure of  being invited to dine at  Rosen Shingle Creek in their  AAA Four Diamond A Land Remembered Classic Steakhouse.   This restaurant and it’s staff understands that the Dining Experience is about so much more than just food.

We loved our waiter from the minute he greeted us.  Bob knew everything there was to know about the food, wine and the entire hospitality indsutry.   He was so entertaining and told us  how he had gone to Culinary School but  just couldn’t stay in the kitchen, away from people.  I think he found his calling in life… it is obvious he is a people person and loves what he does!  We asked him to choose our menu and he did not disappoint.

 

He had me at the first course…  Alligator Stew. I love to try new foods and I had never tried Alligator Meat. It was so tender and juicy. The chowder with white beans was perfect.

 

 

 

 

 

 

 

 

Next we were treated to delicious lightly breaded asparagus….delish!

 

 

 

 

 

 

 

 

 

Ohhhh and the flatbreads…. absolutely amazing!

 

 

 

 

 

 

 

Our Ben Hogan Sliced Marinated Skirt Steak was perfectly marinated and oh so tender…

 

 

 

 

 

 

And then….

The most amazing cake I have ever tasted…. a delicious light and flully Chocolate Mousse Cake… oh my! I love attention to detail and their logo had been stenciled on the plate with chocolate powder. Spectacular!

 

 

 

 

 

 

 

 

Just when I thought it couldn’t get any better…

This amazing assorment of desserts appeared in a horse shoe: Creme Brulee,  Key Lime Pie, Banana Cream Pie, Stawberry Cheesecake and Fresh Berries….  All I can say is …… one was better than the next.

 

 

 

 

 

 

 

Although the Food was out of this world, the highlight of my day was meeting Mr. Rosen. I love meeting people who have made a difference in the world.

 

 

 

I was intrigued when I heard about  Mr. Rosen’s Philanthropic Pizza for Schools.  Mr. Rosen combined two of his longtime passions, healthy living and philantropy.  He wants to be known for healthy pizza within the Orange County Schools.  Profits from sales of the pizzas go toward the Harris Rosen Foundation, which provides educational scholarships for disadvantaged youth.

Mr. Rosen is grounded in his belief,  “The more success you achieve, the more good stuff you can do.”  It takes a special person to do just that!  We chatted about our families and realized we both have large families with 1 girl and 3 boys. We  agreed, it can be challenging at times, but so rewarding.  Time Around the Family Table was as important in his home as it is in mine.

We couldn’t eat another bite!  We were sent home with a Whole Wheat Low-fat Cheese, Turkey Pepperoni Pizza.  My kids were thrilled and absolutely love it!  There is no doubt this healthy pizza will be as successful as A Land Remembered!

Throughout this memorable experience, I thought about my friend, Jim Joseph.  In Jim’s book, The Experience Effect, he details the experiences he had at his favorite restaurant and how it changed over time. Jim is a big believer that restaurants are really another kind of brand and that it’s our experiences with them that make us loyal. Those experiences need to be enjoyable and consistent each time.  No doubt, he would have enjoyed A Land Remembered as much as we did.

Our afternoon at  A Land Remembered will not be forgotten!  I am thankful to have shared such a memorable experience with my good friend Lou Anne.

Kids Ratings on Philanthropic Pizza: Ronnie 10, Reis 9.5, Riley 9 (Alexandra was at College and can’t wait  try iton our next visit to Orlando)

Here is your Top 10 All time Favorite #Foodie Movie Scenes

If I wasn’t sure, I am now. We are so Passionate about our Food!  Who would have ever thought that asking the question…What is the greatest movie made with food in it?… would bring about 2 days of non-stop Twitter streaming!  I have to tell you, it was the funnest two days I have had on Twitter.  And I have had lots of fun on Twitter before!

Accordingly to my Twitter Followers, here are the Top Ten All Time Favorite Food Movie Scenes.  Just click on the name and you can view the scene.

1. BIG NIGHT …..“Mangia”

2. CHARLEY AND THE CHOCOLATE FACTORY/WILLI WONKA …. OOmpa Loompa

3. JULIE AND JULIA “What is it that you really like to do?….Eat!…and you are so good at it!” I could so relate!

4. RATATOUILLE “Ratatouille…you must be kidding!”

5. CHOCOLAT “To awaken the passion”

6. BABETTE’S FEAST “The best turtle Soup”

7. EAT PRAY LOVE….”He’s in the room with a naked girl…He’s won the Lottery!”

8. TORTILLA SOUP ….”What happened to we honor dinner time?”

9. ANIMAL HOUSE …. “That Boy is a P-I-G PIG!”

10. WHEN HARRY MET SALLY … “I want what she had”

Although I loved most of the movies above my two Favorite Movie Food scenes were not mentioned… not even once! I was so surprised.

11. MYSTIC PIZZA ….“Men!”

12. MY BIG FAT GREEK WEDDING … “He don’t eat no meat?”

Anyone that follows my blog can guess why these two movies are my favorites!

Did we miss any?  What’s your favorite Movie scene featuring food?

What is the greatest Food Movie ever made?

I have had the funnest day ever on Twitter.  I am not kidding! Who knew that so many people would come up with so many great answers to this question! It is so true that Food nurtures our souls and so many aspects of our lives! We are more passionate about food than almost anything else.

My all time favorite “Food” Scene has been the same since the first time that I saw this movie…. Of course, this is also one of my all time Favorite Movies!  Being an immigrant, I totally related to this movie the first time that I saw it!

I could remember thinking my friends would think my family was so “weird”…. my Mom always cooked Portuguese Food and in an era where grilled cheese, PB&J & Spaghettios were the norm… Bacalhau, clams, chorizo & Pasteis De Nata were not something my friends were accustomed to eating.

I can still remember bringing Ron home from College for the first time to meet my parents.    Here I was bringing home this blond hair, blue eyed boyfriend to meet my parents who spoke broken English, cooked things he had never heard of and would greet him by kissing him on both sides of his face. Not to mention, they wanted me to marry a nice Portuguese boy!

I’m sure you’ve guessed it by now…. MY BIG FAT GREEK WEDDING is my favorite food movie and the “He don’t eat no meat” is my favorite Food Scene…. I can relate to this movie on so many different levels.  You have no idea!

Every time that I even think about this scene, it just brings me back to my childhood.

What is your all time Favorite Food Movie or Scene?

Around the Family Table with @emeril and @jimjosephexp

I woke up this morning at my usual time 4:30 am. Got ready to meet my friend for our daily walk …. and realized I had a little extra pep in my step for a Monday Morning!

Nothing excites me more than Food Around The Family Table and today is the day that Emeril will air his new show Emeril’s Table!

Today is also the day that I am honored to be a guest blogger on Jim Joseph’s Blog!

I have loved Emeril for as long as I can remember… He loves food, loves to cook for his family, values time Around the Family Table and he’s Portuguese….what’s there not to love?

I love Jim’s take on Marketing, he believes  “marketing is a spectator sport” and we can learn from each other!  …. He also loves food, loves to cook for his family, values time Around the Family Table and boy is he on the cutting edge of  any new trend!  You have no idea how much it meant to me when you asked me to be featured on your blog.

The truth is…. you both had me at…. loves food!

I thank you both for inspiring me in my love for food and the importance of branding.

Jim tried my Portuguese Meatballs Around his Family Table this past Sunday and gave them a raving review on his blog: Jim Joseph Around the Family Table

Food is Love and whether you like Italian Meatballs or Portuguese Meatballs what really matters is the time Spent Around The Family Table nurturing conversation and values.

What a great day this is!  What do you think about making 09-26-11 National Portuguese Meatball Day?

Who knew? iPads and Meatballs have so much in common….

My son’s  school has exploded with a new iPad Pilot Program. What an exciting time for our  children  …some  parents were so EXCITED, we were jumping up and down …The 6th graders were given iPads and the traditional way of teaching is being challenged by new technology.

We have chosen a Catholic School Education for our family. If you know anything about most Catholics, we love Tradition.  So to say that we always embrace change with open arms is quite a stretch. Let’s just say that not everyone was ready to throw the pencil and paper aside and start downloading apps.

One of our families favorite meals for Sunday Supper  is good old fashioned Italian Meatballs. My family loves my Italian Meatballs…they are so yummy and we are so comfortable with them…we can’t imagine anything  better Around the Family Table.

The Apple doesn’t fall far from the tree… I’ve raised Foodies and we get sooo excited over a new recipe.

Recently I cooked Almondegas or Portuguese Meatballs and our Family taste buds were jumping up and down with excitement….

When I mentioned this new spin on Meatballs  to some of my best friends who happen to be Italian, they were grounded in their tradition that Italian Meatballs are the only real Meatballs!

I explained that Portuguese Meatballs are delicious, they have Chorizo in them and the sauce is to die for… wine, garlic, chorizo… your house will never smell better… and you serve them over Portuguese Rice…

ahhh! Fugettaboutit it’s one thing to reinvent the Meatball but now you want to serve it over rice instead of Macaroni???….and a wine sauce instead of Gravy???… What? This is just nuts!

That’s when I realized there is a part of us that will  embrace change and a part of us will always hang on to the comfort of tradition…

While I want my children  to experiment and be open to new things… I want them to be grounded in the traditions we have nurtured in our home…

The table is set….whether doing homework on the iPad or breaking bread with our family… what matters is the Traditions that are grounded within our families and how we embrace the change that is inevitable in our homes and in our lives…

Did I mention that some of our friends are from Sweden… and they believe the Swedish meatball is the real Meatball?

Family Foodie Portuguese Meatballs

2 lbs. Ground Pork
1 Small Onion
1 tsp Paprika
4 eggs
1/2 cup Flour
1/2 cup Olive Oil (Portuguese if you can get it)
3 oz. Chorizo (2 small links)
2 small garlic cloves finely chopped
2 Bay leaves
2 Cups Red Wine
2 TBS butter
Sea Salt to taste

-Finely chop the onion in a food processor
-Finely chop the the chorizo in a food processor
-Combine the Pork, Onion, Paprika, 2 eggs and half of the chopped chorizo
-Form into balls
-Add Olive Oil to large frying pan on medium heat
-Dip meatballs into beaten eggs
-Flour the Meatballs
-Brown Meatballs on all sides in batches
-When all Meatballs are well browned, don’t worry about them being cooked all the way, remove from frying pan and sprinkle lightly with Sea Salt
-Remove Olive Oil from pan but do not wipe clean
-Add garlic and chorizo and brown
-Add Bay Leaves, Meatballs and wine
-Simmer on low until sauce is reduced in half
-Remove Bay leaf
Cook Portuguese Rice and serve Meatball and Chorizo Sauce over the Rice
A Green Salad and Portuguese Sangria or Vinho Verde are perfect for this meal.

Family Foodie Kids Ratings: Alexandra 10, Ronnie 8.5, Reis 9.5, Riley 10

Reflections on 9/11 as an Immigrant to this Country

Forty years ago Vo, my Dad, left the comfort of his Family in Portugal and came to the United States.  I was four years old and can still remember the day he departed to this unknown world.

He came with $100 in his pocket and hoped for the best.  As I got older, I never truly understood why you would leave the comfort of your family and friends to come to an unknown country.  From what I can remember, we lived a really nice life in Portugal.  Vo was a pharmacist and VoVo, my Mom, was a seamstress.  We had a nice home and I can’t remember ever wanting for anything.

When you ask Vo, he will tell you that he always wanted to Live the American Dream… He had heard so much about New York City that he just couldn’t imagine his life would be complete without experiencing life in the United States.

Two years later, Vo felt that he had settled into life in the US and I left the comfort of living on a farm with my grandparents to come to the United States.  I will never forget the site of New York City when the plane was descending.  I had never seen such large buildings, so many lights, so many cars and could those squiggly things shaped like the number 8 really be roads that the cars were driving on?  I remember asking Vo what are those blue things behind some of the houses?… he said they are swimming pools and that is when I realized I was coming to the best country in the World!  You could have your own swimming pool in your own back yard!  I just couldn’t comprehend such a thing.

I grew up in Kearny, NJ.  We had a beautiful view of the NYC skyline every day…. To this day the NYC skyline, in my mind, consists of seeing the Empire State Building and the Twin Towers.

I can remember cutting school as a teenager and taking the Path Train into the City and getting off at the World Trade Center… There was no better feeling at that age … a day of fun at the Greatest City in the World.

On September 11, 2001 I was watching Oprah with Riley, an infant then, on my lap.  Reis, at 2 was building Legos in front of me and Alexandra, 8 was home from school sick and laying next to me.  We were living the perfect life in the Suburbs of FL.

That defining moment when  you know your world will never be the same happened … the fist tower was hit…the scenes of the people running down the street…. I knew exactly where they were, I had walked that path many times.  I said to Alexandra, “what a tragic accident”… no sooner were the words out of my mouth …that I realized this was no accident… the second tower had been hit.

Time stood still and all I could think was I want my family together…. my 6 year old, Ronnie, was at school and my husband wasn’t home…. and I had not spoken to VoVo and Vo yet that day…

I could only imagine how so many families felt just waiting for the news of their loved one….. the unthinkable was taking place in this country and we would never be the same..

Vo had sacrificed so much to bring us all to the most amazing and safest place in the world….How could this be happening?  This was not part of his American Dream.

No matter who we are or where we came from, we all knew, we would never be the same.

We learned to hug a little longer, say I love you more often, forgive a little quicker and spend more time Around The Family Table.

Although the American Dream has a new meaning, there is no place I would rather raise my Family than here in the United States.

Just like a family, Our Country, was changed on September 11, 2001.  We learned to give a little more, love a little more and never miss the opportunity to make a difference in each others lives.

My boys enjoying the company of Vo-Vo & Vo