By Gertrude Chandler Warner
Benny Alden has just one greenback to spend on Grandfather's birthday current. yet every little thing he unearths both expenditures an excessive amount of or isn't a lot enjoyable. Then Benny, his good friend Michael, and his puppy, Watch, pay attention Grandfather chatting with the baker, and all at once Benny has an concept that's perfect!
Read or Download A Present for Grandfather (The Boxcar Children: The Adventures of Benny and Watch, Book 2) PDF
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Extra resources for A Present for Grandfather (The Boxcar Children: The Adventures of Benny and Watch, Book 2)
Tram’s mom would avert her eyes politely as I scarfed it down, the rice spilling out of my inexpertly wielded chopsticks. Not all of my friends cared about food like I did, but Tram understood. Her mother was a serious cook. Even if I was too nervous to try the mung bean cakes her mom had bought for the autumn harvest festival, I was still deeply impressed by how pretty they were, with their intricate designs and ornate red and gold packaging. Tram was equally baffled by my family’s affection for hummus, but she admired that we ate it on slices of my dad’s homemade bread.
TURMERIC FISH WITH DILL (CHA CA THANG LONG) Serves 2 Prep time: 45 minutes active prep; 30 minutes to 24 hours marinating time; Cook time: 15 minutes For the marinated fish: 5 tablespoons vegetable oil, divided 3 tablespoons minced shallots 2 large cloves garlic, minced 1 tablespoon minced galangal (about a 1-inch piece; ginger may be substituted) 2 teaspoons fish sauce 1 teaspoon sugar � teaspoon ground turmeric 1 pound skinless catfish fillets, cut into 2-inch pieces (another oily fish, such as salmon, may be substituted) Freshly ground black pepper 1 bunch dill, chopped into 4-inch pieces 1 bunch scallions, green parts only, chopped into 4-inch pieces For the nuoc cham: 2 tablespoons fish sauce 2 tablespoons lime juice (about 1 medium lime) 3 ounces water � teaspoon sugar 1 small clove garlic, minced 1 Thai bird’s-eye chili, minced (optional) For serving: � cup peanuts 8 ounces rice vermicelli, cooked according to package instructions 1 medium head lettuce, leaves torn into large pieces Few sprigs Thai basil and mint To assemble the marinade, in a large bowl, mix together 3 tablespoons of the oil, the shallots, garlic, galangal, fish sauce, sugar, and turmeric.
In a small bowl, assemble the dressing by whisking together the lime juice, sugar, fish sauce, chili, and garlic. In another large bowl, toss the reserved poached chicken, cabbage, onion, cilantro, Vietnamese mint, and dressing together. Let the slaw rest about 30 minutes prior to serving to allow the flavors time to meld. Add fish sauce to taste. In a separate skillet, lightly toast the rice on medium-low heat, stirring frequently to keep from burning, for about 5 minutes, or until the rice is a lovely pale blond.