The weekend is over. Here I am sitting in my office cubicle and thinking about the weekend that was. I woke up at 530AM last Saturday. I woke up sad and teary because I thought it was Sunday. I find myself amusing most of the time. I sent a message to my husband and told him about what happened.
I read the whole week about toddler nutrition. I got paranoid and told my husband that I need to give Ellie more vegetables and fruits. Check her calorie intake and even make sure that she is given the right amount as indicated by the FOOD PYRAMID. I was even tempted to go ORGANIC ( I have nothing bad to say about Organic lovers it’s just that it is not for me). I went to the grocery and bought beetroot, oats, banana, wheat bread, yogurt. That was my weekend plan – work on her meals. But I will save this meal stuff for another post.
I spent the whole day taking care of our toddler who amazingly wants to walk on her own – but cannot. There are many failed attempts and I find it funny. Before we wanted her to crawl. We did everything to make her. And when she finally crawled we wanted her to stop. And now, the walking part.
Ellie now knows how to go down on the sofa and our bed. There are mini heart attacks every time. I wonder what will happen to me when she becomes a teenager. Motherhood – I always painted it in pastel colors – smooth, light and breezy. Now that she is starting to bump her head on corners, get bruises and scratches I am starting to think twice. This is the real thing now. Surviving every single day making sure that Ellie will survive her day too.
I have my weaknesses as a mom, I am not perfect and definitely not great. Motherhood is not what I picture it is. It is not a milk or diaper commercial. It is messy. The milk will spill and Ellie will keep on moving while I change her diaper, unlike those TVCs where the mom is smiling and the baby smiling back while they were dressing her etc. Motherhood is not a slideshow of picture perfect moments. It is scary, hard, beautiful, miraculous and frustrating all at the same time. A shower of emotions here and there.
My journey to motherhood is my story with my daughter. I am weak and imperfect. I know I am not the first mother who feel overwhelmed and challenged but reality bites and you can never bite it back. I just need to push a bit more to become a better wife, better mom and a better woman. Not because the society said so but because that’s what I wanted.
We went to Fish Market last weekend and we bought crabs, shrimps, different kinds of fish and mussels! I love mussels that it is always on the list whenever my mom or dad will go to the market when I was still a kid.I heart seafood.Here in Dubai they are so expensive and you cannot find them in a regular basis (or maybe I am not aware) so when I found them – we bought them. I insisted.
I was planning to do the usual way of cooking mussels – with ginger and green leafy veggies included but my sister suggested to try baking them and that’s when another kitchen escapade happened.
I’ve read a lot of recipes online for the perfect baked mussels most of them are easy to do but the ingredients are expensive and I am not going to spend for something that I cannot use a lot.
So I checked and checked and decided to have my own version of baked mussels.
Here it goes:
- 1kg fresh large mussels
- 1/2 cup butter
- 1tsp. salt
- 1tsp.ground pepper
- 1 head of Garlic
- Bread Crumbs
- Chili pepper
These are seven easy steps that you can follow :
- Scrub the mussels well and wash under running water. Put into a large pan and cover with water, put a lid on the pan and bring to a boil over high heat.
- Cook until the mussels open. Drain and remove the empty halves of the shells and place the halves containing the mussels on a baking tray.
- Heat the butter in a frying pan then add the garlic and fry the breadcrumbs, stirring, until golden brown add the salt and pepper.
- Place a little of the mixture on top of each baked mussel and press down slightly.
- Then sprinkle some basil leaves for more flavour
- Place the cheese on top of the mussels and sprinkle again with thyme
- Put the baking tray into the preheated oven (200 degrees C) for about 10 minutes, or until the cheese topping melts. Serve the baked mussels hot.The steps are very easy and you can actually bake(cook) this during weekends or as an appetizer with your regular bbq and meats. I am sure your guests would love you forever for pampering them with this utterly mouthwatering recipe. :)
I’ve been busy for a week because of the CABSAT Exhibition that we participated in.I wasn’t able to post anything for the last two weeks – I was away from the laptop for a very long time :)
After 3 days of standing and talking (explaining about what DaVinci Resolve 12 is) I finally had a weekend off. My sister requested me to bake some cookies for them and last Saturday – I have time! yehey!
I can say that baking this cookie variety is easier than my crinkles. I am really hoping that they will be baked like those Keebler chewy version of cookies so I checked again the world wide web for such recipes and hoped for the best to find the right one :)
The ingredients are:
2 1/4 cups all-purpose flour (about 10 ounces)
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
Here’s what I did to bake my own chewy chocolate chip cookies :)
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and eggs; beat 1 minute. Add flour mixture and chips; beat until blended.
Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.
Okay. I did it – to some of it. I got scared that some of the batches were not baked enough so I over baked them :( well they still taste great according to my sister who preferred the crispy crunchy version rather than the chewy ones that I imagined (I posted the picture on my instagram account)
So for some tip : do not over bake the cookies!
After too much contemplating I pushed through baking the chocolate chiffon cake for Ellie’s 7th month :) Hurrah! It was a success! Let me share you some pictures of the finish product. Achievement unlocked. I just carefully followed the instruction of the recipe I found online (followed : step by step).
I baked a baby cake 4″ inch round cake pans instead of the available bigger ones just to stay on the safe side the excess batter that I made – I turned them into cupcakes with vanilla buttercream frosting.
So here it goes:
80g dark chocolate
3 egg yolks35g canola oil
60ml (1/4) cup milk
35g all purpose flour
1/2 tsp baking powder
3 egg whites
- Using a microwave with low power, melt chocolate and stir till smooth.
- Set aside to cool slightly.
- In a large mixing bowl and using a whisk, mix egg yolks, oil, milk and melted chocolate until combined.
- Sift in flour, cocoa powder and baking powder into the egg yolk mixture. Mix until combined. Mixture will look like a thick paste.
- Using an electric mixer with a whisk attachment, beat egg whites at medium low speed until foamy. Increase beating speed to medium high. While beating, add sugar gradually and beat until mixture form stiff peaks.
- Using a spoon, fold egg whites mixture into the yolk mixture in 3-4 batches until well combined.
- Pour the batter into an un-greased chiffon pan and gently tap the pan on the table top to get rid of any trapped bubbles.
- Bake in preheated oven at 160°C or 150°C fan forced for 40 min. Remove the cake from the pan. Let it cool then iced it!
On my previous blog post I made a marshmallow fondant and that I used to decorate the chocolate chiffon cake. I don’t have the proper tools yet but at least I was able to make a proper decor (I guess…)
Here are some snapshots (apologies for the quality of the pics) of my finish product :
Yeah there’s a bit of sunshine too!