Well, It's been a busy week for us. School started, and we agreed to coach the ballroom dance team this year. It should be interesting. We are really hoping to have a good year there. Jenn and I started learning the routines today, so we can start teaching them once we have a team.

We've spent the summer making jewelry, and having a lot of fun. I'm posting a picture of some of the rings I've made. Jenn will probably post some of her necklaces and anklets later. I am starting to try selling them on ebay. I posted a the first few today, as a trial run. Look under Seller: Ragnork to see them. The gold one I made for a lady in the red hat society. It turned out really nice. I just need to get a display for them now.

Homecoming, 2006. Loads of fun.

This past week has come with a little excitement. I was asked by one of my coworkers to teach her and her fiance to dance. So now every Friday we are teaching them and it has been a lot of fun. Since then, we have been approach my a lot of people who want to learn to dance. (One of the people that want to learn is the owner of the Sweetly Divine pastry shop here in Logan. And if you haven't tried their food you are missing out!!!) We are trying to take things slow because we are not sure what we can handle, but if we can do this on a larger scale it would be awesome. Tonight we are going to talk to a local club owner about using their facility during off hours to teach people so that we can do more lessons.

Well, I figure I should post that I got a new job about two weeks ago. I'm working at USU's Space Dynamics lab. I'm doing primarily logistics and documentation on a camera project. So far, it's alot of fun.

Cory

Well, I've been meaning to post this for a while, and I'm finally getting around to it. Since our Gyoza recipe has been so popular, here it is. This recipe was provided to us by our great friends Keri Jo and Darrel Grossen!

1/2 lb. sausage
1/2 lb. hamburger
3 cups finely chopped cabbage
1 ginger bud grated (about 1 cubic inch)
1 onion finely chopped
salt, pepper
1 tbsp sesame oil
1 tbsp Aji mirin
2 eggs
2-3 tbsp soy sauce
round eggroll skins

mix everything together,
place about a spoonful in each wrap, pinch together.
you can fry, deepfry, steam or boil them. we recommend frying them in a little oil till they start to brown, then adding a little water, and putting a lid on, till they are done.

For all you Nathan fans out there, here's a picture of him in his zoot suit.