James Is Promoting to Lt. Col!

We Hope You can Join Us

To the Point

The ceremony will start at 1400 EST on Tuesday, 5 January 2021, so there’s time to join the Meet and “mingle” and or day drink (in celebration, of course) beforehand and a little time afterward. Since we’re doing this outside, weather day backups are Wednesday or Thursday, 6 or 7 January 2021 at the same time. We’ll send out a corrected invite as soon as we know.

You can forward the calendar/email invite, which includes the Google Meet link under Joining Info, to whomever you’d like and want to attend. I don’t know it if it needs to be explicitly stated, but just in case: you need a Google/Gmail account to be able to access Meet.

Here’s the Help page for Google Meet, which should answer any questions or issues one might have.

More Context

As expressed, though it really can’t be said enough: We are SO proud of James! So many of his former and current coworkers, civilian and military alike, have expressed congratulations and thoughtful words on his work ethic and skills as an engineer, a manager, and an officer, and we are reminded of how supportive found families can be.

We had hoped we would be able to have a big celebration, but obviously we would rather everyone take COVID seriously and remain safe and well. Our next thought was that James would just go into the Deputy Director’s office (Col Rondeau), take the oath, and then have a party sometime later in the year once, one hopes, vaccinations have made their rounds to the wider population and we can return to some sense of normality. When James told Col Rondeau his plan, Rondeau volunteered to give him the oath anywhere he wanted so his family could participate. That then evolved into providing a video conference link so that any friend, family, or coworker could join in and help us celebrate and bear witness. We are so grateful to Col Rondeau for providing us a way to stand with James.

The significance, organization, or existence of military promotions can be a big unknown to non-military members. I found a couple websites that have some information if it’s of interest, though, of course, these are for non-Pandemic times, so lower your expectations. šŸ™‚

And here’s a link to our post on James’ promotion to Major four years ago for what we would have done, but couldn’t.

Quick Note

I know this site seems abandoned -it isn’t! Things have just been a little crazy right now and updating the site has, as usual, been relegated as last priority. BUT the various wishlists have been updated, should one need ideas. We hope everyone is doing well and we’ll try to post some pictures as soon as we can.

Ben’s Birthday

Ben turned 2!

James had to work, so the kids and I had our typical day of a walk and school stuff (this was our last week of real-quarantine-school), and Evie helped me cook and we ate and opened gifts once James got home. And it turned out that the shirt I got Ben matched one of James, so he changed into that for some pictures -and then quickly changed out of it.


I know it’s partly the flash/lighting, but he looks so tanned and blondish!

I made chicken fingers with a variety of sauces, chicken and veggie meatballs, a caprese salad with extra tomatoes, and baked beans for dinner.

And for dessert, we had homemade strawberry shortcake.

Random May Pictures

Instead of buying kiddie pools, we broke out the winter sleds and filled those with water, which both kids have enjoyed. Ben hates water splashed in his face a la Evie or the sprinkler, but he does enjoy sitting in the water and taking water from one place to another.

You can also see pieces of our old patio furniture. We (mostly James) took them apart so we could recycle what could be recycled. It took months but we (mostly James) finally finished toward the end of May/beginning of June! Now we just need to take the recyclables where they need to go.

You can also see a bit of our garden! At that point, we really only had mint, thyme, and some carrots, but we’re slowly getting lettuce and tomatoes and sugar snap peas (and still mint and thyme). Oh! And some chives.

Evie had to draw some flowers around the house for a school project.

I’m not sure if he was looking for more or what.

And here’s a dinner baby:

Ben clearly has an innate understanding of efficient, comfortable work spaces and what it takes to work from home.

I can’t resist taking pictures of my kids as they sleep.

We have lots of walking paths, washes, and reservoirs around our neighborhood, so there are lots of opportunities to insect- and frog-watch. This includes gathering some of the latter as well as pond water and plants for a school project.

We saw this on one of our walks, and I’m pretty sure it’s an alien organism that, when broken apart, will release a substance into the air that will turn those who inhale it into some sort of alien-controlled pawn.

We also saw this on our walk and the color contrasts were so striking and gorgeous, we had to take a picture.

Our Memorial Day consisted of bbq, green beans, various potatoes, and strawberries.

Mother’s Day

I had asked James for a picnic, but it was cold! So we ate inside. James put together a tea party with small sandwiches, smoked salmon, blueberry scones, a caprese salad, and tea. So good!

Plus, he made challah, which was supposed to be for French toast, but we ran out of eggs. So we had fresh baked bread with jam/jelly.

Random April Pictures

From about late March through the end of the school year, I homeschooled Evie. Starting about mid April, Evie’s teacher started sending weekly lessons, to include worksheets and projects. But until then, I was on my own. One of the things we did was make homemade play-doh and paper bag jellyfish -and then we made a habitat for the jellyfish with that play-doh. Our lessons were definitely not all so connected, but there it is.

Our dishwasher broke -but, unfortunately, was fixable (all of our appliances are really crappy -they’re GE after all; they work, so we’re not about to spend a few grand replacing them all, but we do sort of hope they’ll break so we can have that excuse. Sigh. I miss our appliances at the Bedford house…) Anyway. It broke and James had it out to fix it once the part came in, and Ben extended his helpfulness to repair work. Since then, every now and again, he’ll get on the ground to look at the base of the dishwasher. The first few times he did it, I was worried, like he stepped in water or something. And then I realized there was nothing and he was just curious about the thing.

This is just a standard Monday at the Sakasens.

As mentioned, Evie’s teacher started sending home lessons and assignments and, since it’s a KSTEM, most of the projects incorporated the design and execution process. The wind unit included the designing and building of a windmill -check it out!

Not too long after we moved in, James built a swing for Evie. He has since improved upon it (particularly to make the seat larger so he can sit on it more comfortably), but when Ben started getting interested in the swing, Evie suggested Daddy make one for Ben!

For some reason, I feel like there should be some sort of runway. Or he should star breaking out into song, snapping his fingers to lyrics about jets and sharks.

Random March Pictures

Here we are sneaking cookies while Ben is elsewhere. Evie has a ways to go to understand such things as “act natural” and “clandestine.”

Every now and then, Evie will read Ben his bedtime story. Ben seems to be the limiting factor more often than not, but it’s still sweet to watch.

Ben is both a good eater and a good kitchen helper. He insists on knowing what’s in the oven, so the light is almost always on when the oven is -even if it’s just coming to temperature. If there’s even a hint that the oven could be in use, he runs over and insists the light turn on so he can check it out.

Best Buds

When we have enough time between dinner clean up and bedtime, we try to go on walks (though that’s easier when it’s not blazing hot), and the kids have taken to climbing up on the various berms around our neighborhood. Not only are there trees for running around/playing hide and go seek, but there are also decorative (but real) rocks on which to climb.

The Kids


  • He has clearly learned when he’s doing something wrong because whenever he’s doing something and we go to stop him, he’ll run and back away, shaking his head, like “come and get me, coppa!”
  • Ben and Words
    • He constantly says “oh nooo!” Something has fallen, “oh nooo!” Something is stuck, “oh nooo!” Something’s not working “oh nooo!” He’s done something wrong and wants to make it out like he totally didn’t mean to do it, “oh nooo!”
    • All done. This is another all purpose one. “all done…” I’m not hungry; “all doneā€¦” food’s ready. “all doneā€¦” I’m done hugging. “all doneā€¦” I don’t need your input, stop talking or telling me anything I don’t want to hear. “all doneā€¦” Mommy/Daddy/Evie are done doing whatever it was we were doing (showering, chores, walking, reading, eating, emptying containers…) “all doneā€¦” you may remove me from my bath.
    • “Airplane!” Which sounds more like there’s a B at the end of Apple, for some reason. And we’re under a flight path, so this happens a lot (not as much lately for obvious reasons, but still).
    • “Oooh!” When he’s very excited about anything or wants you to pay attention to what he’s paying attention to.
    • “Hot!” This is his general “this will hurt” word. See, Christmas. But it works because he’ll back away. So, another thing he does is insist on being involved with whatever is cooking. He always scurries over when he hears stove noises and always checks the oven -so we need to have the light on so he can peer in, even when nothing is in there -and when he hears the timer, he’ll run over and say “oooh!” and we say, “hot!” and he’ll say “hot!” and he’ll back away so he can watch from a safe distance. Or he’ll bring us the oven mitts, no matter if a timer has gone off or not and say “all done” like, “I say when it’s done.”
  • Ben loves to climb on things; he’s found my kitchen stool and knows how to open it without hurting himself and so will take it, open it, and push it around wherever he wants to go. Including the middle of the floor.
  • He loves to be outside. Even when it’s super cold or debilitatingly hot. And he’s really good at playing on his own, too, not just outside, but inside as well, which is helpful. He also loves walks and has also learned that going fast on walks is AMAZING.
  • He also loves to try foods, or at least to have the same foods on his plate as everyone else. This includes all manner of spicy sauces (hot sauce, gochujang sauce, cayenne pepper, spicy sesame oil, etc.). About which he says “spicy,” while strumming his lip and tongue. But then he’ll sometimes eat more.


  • She still loves to sing and dance, and she’s begun to sing -very loudly- outside. If you’ve heard “Into the Unknown” from Frozen 2 and remember the voice Elsa hears -that’s Evie’s call to all of the neighbor kids who have joined a coalition to shout to and play with one another from their balconies. When they hear her, it’s time to go outside and join the gang! Let’s rough up some dolls and blow some bubbles!
  • She’s starting to read; she still prefers to take the easier route to entertainment, but without really thinking about it, she starts to sound out words or even says them immediately (“that’s End, I know that.”)
  • She’s getting better at playing on her own, or playing with Ben. She still needs to the group play more than Ben does, but she is learning to entertain herself.
  • She’s still a ham and likes to pose for the camera… to the point we have to beg her to do a more serious one.
  • Clackity-Clacking on her “computer.” She’s created her own via paper AND random books, and she’ll sit there and play at using her computer to do various nonsensical things.

Patio Furniture

We needed new patio furniture but we couldn’t quite agree on what to get and we definitely didn’t want to spend a ton of money on it. Eventually, we decided James could take it on as a project (seriously, it was a joint decision; we were looking at other projects and talked about maybe making it ourselves, and then James started looking at stuff and I started looking at stuff, and then James took over).

The chairs took a while, but the table was a lot faster, in part because it was all straight cuts. There was a bit of a miscalculation, so he had to take it a part a little, but it still went a lot faster.

Next was to stain it -during which Evie insisted on helping (and she was a big help! She didn’t have any work clothes, so I put her in one of James’ work shirts) and then to polyurethane it. Lots of nights working on the project while the kids were asleep.

And then we got to use it! Well… We got to put it out on our patio and admire it and occasionally sit at it (also to admire it) because, naturally, we finished it just as various systems rolled through to make it cold and windy, rainy, windy, or just cold.

The one time it was warm enough was during a weekday lunch, so the kids and I got to sit out there.

It was sunny but still a little chilly; Evie learned that she needed to choose whether she wanted to be cold but not have the sun shining in her eyes or be warm but have the sun in her eyes. Eventually she chose the latter by scooching closer to Ben.

A Meal with Ingredients that Keep

Essentially. Also, both kids loved it. So there’s that endorsement.

I’ve been baking my own bread because we, the Sakasens, can’t live without bread, and I found this easy and delicious French bread recipe from King Arthur. It’s a recipe that requires a sponge (it’s just some of the water, flour, and yeast, mixed and let to sit so flavor develops), which they say needs a minimum of 2 hours, but I’d give it at least 4 (we did 2 the first time and it was really pretty boring). I’d also add at least 2tsp of salt (it says 1.5 to 2.25tsp, to taste). Regardless, I split it into two long, “oval” loaves (so I can freeze one if I need to), rather than 1 large round, and it’s fine, so don’t panic about deflating it too much. Anyway, it takes maybe a total of 8 hours, including time to cool, but you could also make the the night before, in which case, you finish the next day in about 4 hours.

Why am I talking about bread? Because this recipe needs bread and that’s the only thing that wouldn’t necessarily keep into weeks 2, 3, or 4 of not going out/to the grocery store.

It’s a recipe we got from Cool Beans but had to modify because we are, in reality, into week 2 of no grocery shopping and it called for broccoli rabe, which we don’t have. But we do have edamame in the freezer. We also don’t have great Northern beans because, I don’t know why, but we do have pinto. You just want something that can get that creamy interior and in choosing between the beans we have (black, pinto, and kidney), that was the best one. Anyway, here it is; if you look at the cover of Cool Beans, it’s that dish. And it’s SO GOOD.

Garlicky Great Northern Beans and Broccoli Rabe over Toast

Joe Yonan, Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein, with 125 Recipes (California: Ten Speed Press, 2020), 110.

6 servings

  • 2c Dried great Northern beans (may substitute navy, cannellini, or other white bean), soaked overnight and drained*
  • Water
  • 1 Onion, studded with 12 whole cloves [I cut off the skin, but left it intact]
  • 2 large Carrots [I scrubbed these, but also left them intact -to include the leaves]
  • 1 (3″x5″) strip Kombu (dried seaweed)**
  • 3 Bay Leaves
  • 3T Extra Virgin Olive Oil
  • 1 large bunch Broccoli Rabe, cut into 1″ pieces
  • 6 Garlic Cloves, finely chopped [crushed garlic provides more flavor]
  • 1tsp Kosher Salt, plus more to taste
  • 1/4tsp freshly ground Black Pepper
  • 6 thick slices Rustic Sourdough Bread, lightly toasted***
  • 1T chile oil (optional)****
  • 1/4c Parmesan, grated or shaved*****
  1. Combine the beans in a large pot with enough water to cover by 2 inches. Add the onion, carrots, kombu, and bay leaves, turn the heat to medium-high, and bring the beans to a boil. Let them boil for 5 minutes, then reduce the heat so the beans are at a bare simmer, cover, and cook until the beans are very tender, about 1 hour. (Alternatively, you can cook the above in a stovetop or electric pressure cooker: Bring to high pressure and cook for 17 minutes if using a stovetop model or 20 minutes for electric. Let the pressure release naturally, then open.)
  2. Discard the onion, carrots, kombu, and bay leaves and strain the beans, reserving all of the cooking liquid.
  3. In a deep skillet, heat the olive oil over medium heat until it shimmers. Stir in the broccoli rabe and saute until very tender, about 8 minutes. Stir in the garlic and cook until it starts to soften, about 2 minutes. Stir in the drained beans, 1.5 c of the reserved cooking liquid, and the salt. Cook just until the beans are hot and the flavors have melded, 2 to 3 minutes. Stir in the pepper, taste, and add more salt if needed.
  4. Divide the toast among shallow serving bowls. Drizzle with the chile oil, if desired, and spoon the bean mixture and broth on top. Finish with the Parm and serve hot.

* You can probably use canned, you just won’t have quite the flavor profile. But look for BPA-free, of course, and low sodium.

** As far as I understand, this is more to helps provide the enzymes needed to digest beans without, ahem, their musical qualities. Or at least to reduce them. They also provide salt and some flavor. BUT if you don’t have kombu, and, let’s face it, you probably don’t in these times, you can do without. I haven’t tried it, but maybe at a tablespoon of salt to the cooking water. As far as the gas, do what you need to do in that regard (soaking helps so maybe try to plan ahead).

*** Here’s where the bread comes in. I don’t like sourdough (a gasp from the crowd), thus the French bread recipe. But if you do, great!

**** I garnished James’ and mine with red pepper flakes

*****We started eating this without the Parmesan and it was really good, but once we remembered and added the shaved Parm it was SO GOOD. It just added that depth of flavor and punch of good salty rather than salty salty.

Again, we used pinto instead of great Northern and edamame instead of broccoli rabe. After tasting it, I think this recipe is very flexible. I still don’t know that I would use peas because they’re so sweet and their texture might be too soft, but then again, I’m thinking frozen broccoli would work, so maybe that’s not really an issue. (Addendum: Since this first time, we have used green beans; frozen broccoli -I roasted it first; and broccoli rabe and it is still SO GOOD).

On another note, we saved the rest of the bean cooking liquid and the carrots and used those in the chicken noodle soup James made that night and it was good! So, in the spirit of little to no waste in these end times, save the cooking liquid and cooking veggies for other dishes. (Addendum: Just save the cooking liquid. I’ve used it to make rice for a variety of ethnic dishes, you could use it with pasta or some sort of Asian noodle [e.g., lo mein], whether as a sauce or took cook the noodles themselves.)