kitchen counter dusty with icing sugar
perfect recipe of vanilla buttercream swirled in the mixer
gobs of tissue paper, piled up toothpicks of Wilton deep red and royal blue
kids bent over with laughter and giggles
sugar highs from too much cake
late night papercraft ventures and conversations with your lifelong best friend
of how you will never attempt such a crazy thing again
yet knowing full well that you’ll go ahead and do it anyway and crazier the next time round
three hugs a day for long life
three cheers each meal for birthday celebrations
He squares his shoulders
Walking tall to school in his new shirt of blue
So much like his father
So much his own little man too
The children sit in a row
Reciting their lesson with their teacher on tiled floor
And I catch his face light up aglow
As we sneak him a wink round the frame of the door
It’s a wonderful day for a birthday
All together now, smile for a picture
“How old are you now, God bless you today”
It’s a great month to turn a grand four!
Copyright – iwonderbee.wordpress.com
For impromptu lunch plans
And a prayer partner teaching how to make pizza dough from scratch
For chatting and sharing
And husbands babysitting
For cheeky preschoolers sneaking diced capsicum into their mouths
And delightfully eager hearts volunteering to roll out dough
For crumbly mozzarella
And deep yellow cheddar
For fresh soap-scrubbed little hands
And precarious wiggly giggly mound of tomatoes and shredded chicken
For sizzling hot pizza stone
And trays of yummy pullworthy cheesy goodness
We give Thee thanks, O Lord.
The other day I tried to present lunch in a different and fun way….in a “boat”.
Making the content was simple. Home made minced chicken patties, blanched veggies and grilled fish. And assembling it took less than a minute.
The stuff which took an inordinate amount of time for what should have been the simplest task…rattling around in drawers for skewers to use as the masts, and looking for clean sheets of paper to make the sails. (Okay, I’m inordinately particular about clean.sheets.of.paper)
In the end, the kids thought that everything about the bread boat was cool, except the sail!
“Mummy, can you take away the sail? I cannot bite the bread properly…”
“Mummy, the sail is poking my face.”
Haha. So much for variation.
Ah well. On the bright side, it’s kinda nice to know they value the practical over the aesthetic. 🙂
- Allow yourself to snooze through three rounds of the clock’s alarm.
- While brushing teeth, randomly decide today is the day you would like to attempt making omelette for the first time. Instead of sensibly serving dry cereals.
- Disregarding the fact that you need to leave home at 8:30am.
- Start tweaking the recipe midway because you don’t have two of the original ingredients.
- Be so pleased with the outcome that you decide to make a second omelette!
Did we leave at 8:30am? Umm…no, heheh, we got out closer to 8:37am.
Leaving behind all the dishes in the sink and two rather messy bedrooms. But we had a really yummy breakfast! 😀
My tweaked Omelette recipe:-
- 2 eggs
- Dash of mixed herbs of your choice
- Handful of cheddar or any sharp cheese, grated
- Salt, pepper to taste (optional)
- Heat up an 8-inch non-stick pan. Add a knob of butter and swirl around to ensure pan is evenly greased.
- Crack eggs into a bowl and whisk. Add salt and pepper if you like.
- Pour whisked egg into heated pan. As the egg mixture starts to firm, gently push one edge of the egg with your spatula, into the centre of the pan. Tilt the pan to allow the still-liquid egg to flow in and fill the space. Repeat these steps until there’s no liquid left.
- Loosen the omelette at the edges with the spatula. It should be able to slide easily around on the non stick surface.
- Sprinkle the herbs and grated cheese (or whatever other filling takes your fancy).
- Lift one edge of the egg, fold it across and over. Slide onto a plate.
On the weekend, we received an invite from a friend to join a school field trip to learn how to make ice cream at Scoop of Art, a gelato café located in the Marine Parade Community Centre.
Ice cream? Ooh, I don’t have to be asked twice. 😀
Have you ever tried making ice cream in a bag? I haven’t. Hadn’t. But now that I have, I’m so inspired that I’m plotting the shortest distance route to the nearest NTUC supermarket to stock up on Ziploc bags, wahahaha!
Here’s what you’ll need for raw materials to make basic vanilla ice-cream (recipe from Scoop of Art):-
1 cup milk
5 ml vanilla extract
3 tablespoons sugar
6 tablespoons salt
One sandwich size Ziploc bag, and one large Ziploc bag.
1. Measure out milk in a measuring cup, add sugar and vanilla extract, stir well.
2. Pour the mixture into the small Ziploc bag and seal tightly.
3. Fill the large Ziploc bag half full of ice and add 6 tablespoons of salt.
4. Place the small bag inside the big bag and seal the big bag tightly.
5. Shake for 15 minutes until the mixture solidifies. (You might need mittens or a tea towel as the bag will be VERY VERY cold!)
6. Open the bags and enjoy your own home made shaken and stirred ice cream.
Home made! At almost zero cost! And only ever fifteen minutes away from it… ICE CREAM!
In the process, there were plenty of opportunities to:-
- Practise measuring liquids and dry ingredients with measuring cups and spoons.
- Count the number of ice cubes required to reach the halfway mark on the Ziploc.
- Identify start and stop points with the hands on a clock for the 15 minutes required to solidify the ice cream.
You can also explore the scientific angle, and discuss freezing and melting points, e.g.
- What is the purpose of adding salt to the ice?
- In the process of ice cream making, the milk mixture changes from ___ state to ___ state?
- How does the action of shaking the bag influence the result of liquid to solid state in the mixture?
- What then happens to the ice cream when it is left out in the open? It then changes from ___ state to ___ state? Why?
I’d love to know if you decide to try it out and what results you got. 🙂
Oh, and if that Mars Bar and Sea Salt flavour looked tempting enough for you to pay a visit to Scoop of Art, you can find them at 278 Marine Parade Road #01-03 Marine Parade Community Club. Tel: 63456563.
And now, for those Ziploc bags. And some cocoa powder for chocolate ice-cream, mmm. Maybe some berries! And…