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Big World
A Great
I really like visiting warm, sunny places because it’s like home, but I also like going somewhere really different. Like last October when we flew all the way across the country to Washington, D.C. Since we don’t get fall weather in California, I really liked seeing the leaves changing colors and visiting a great big pumpkin patch with my brother. Washington, D.C., is so cool. We explored all over the city, visiting the zoo and botanical gardens and a bunch of museums. Finn and I liked the science museum best because they had cool displays we got to play with. We also visited Georgetown, where my great-grandfather went to law school! I was so tired when we finally came home, but the trip was so much fun.
Hi there!
It’s me, Harlow! My family just got back from a trip to Hawaii, and it was so much fun! We ate shaved ice and played on the beach and built sand castles. I even got to swim in the ocean like a fish! Our family travels a lot because Mommy and Daddy want to showmy brother and me how fun and interesting the world is. My first big trip was to San Jose del Cabo in Mexico. That’s another country! This was really exciting because going to Mexico with Mommy and Daddy was Finn’s first big trip, too. They went way before I was born and stayed in a town called Cabo San Lucas. My first trip was when I was just 6 months old. I didn’t even know how to crawl yet, but I still had a lot of fun. I got to try tiny bites of tasty food, ride on a boat to look at sea lions sleeping on big rocks, and swim in a pool for the very first time.
I love traveling with my family. There is always something new to discover!
What are some neat places you’ve been to?
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Spicy, Creamy Sweet Potatoes
Ingredients
• • •
1/2 cup dark brown sugar
• • •
5 pounds sweet potatoes 1 cup canned coconut milk
Ingredients
4 tablespoons unsalted butter
1 tablespoon kosher salt
1 tablespoon Thai red curry paste
Directions
Directions 1. Heat oven to 375 F. On a large sheet pan, bake potatoes until very soft, approximately 75 minutes. 2. Let potatoes cool until they are safe to handle, then peel and mash. 3. In a small saucepan over low heat, combine coconut milk and curry paste. Once mixed, add the mixture, salt, half the sugar, and half the butter to potatoes. 4. 30 minutes before serving, heat oven to 425 F. Spread potatoes in a baking dish, cover with foil, and bake for 20 minutes. 5. Uncover potatoes and dot with remaining butter and sugar. Broil until brown, crusty, and delicious. Serve hot.
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