If you saw the Oscars, you would have seenThe Cove. win ‘Best Documentary’.It follows an team of activists, filmmakers and freedivers as they embark on a mission to penetrate a hidden cove in Taiji, Japan, shining a light on a dark secret. Utilizing hidden microphones and cameras in fake rocks, the team uncovers how this small seaside village serves as a horrifying microcosm of massive ecological crimes happening worldwide. The result is a provocative mix of investigative journalism, eco-adventure and arresting imagery, adding up to an unforgettable story that has inspired audiences worldwide to action.
It left us really sad and definitely more aware of the Aquariums we’ll choose to visit with Ben.
I’ve definitely noticed a slow down in my brain function of late. I’ve become so forward thinking about what Ben would need for the day, that I often rush out of the house with everything he needs, only to realize part-way there that I’ve forgotten to eat breakfast. Shucks, even doing simple math or spelling a word (something which I used to pride myself on) takes its toll.
So I’ve made a promise to myself to do at least one creative thing a day - no matter how simple - just to get the juices going. I started today slowly with a simple Photoshop tutorial. Hopefully, the cobwebs will get a good dusting!
Back from our first family vacation in Playa del Carmen, and Ben was an absolute champ! He loved all the stimulation - From regular strolls on 5th Avenue, to all the attention given by the locals, we loved watching him giggle and interact with everyone (maybe he picked up some Spanish?)! Even more so, it was like he grew so much in the past week alone and suddenly instead of a baby, we have a little boy on our hands - He is able to sit on his own (graduating from the Bumbo/bouncy chair to a high chair) and stand up by leaning on something. He wants to reach for everything (resulting in a mommy wearing a vanilla soy latte on one occasion) and has definitely learnt the advantage of his opposing thumb to nimbly handle objects. After some convincing, he loved being in the water and I can’t wait to take him for his first swimming lesson in a couple of weeks.
The introduction of solids in his diet is going well and he readily opens his mouth for approaching food. He managed to grab a slice of lime one day and for some reason, really enjoyed sucking on it! Maybe it’s because Mexican limes are sweeter or it soothed his 2 new teeth? I’m sure there is something in a rule book about having your baby’s first food be citrus, but there hasn’t seemed to be any reaction to it since (phew!). Unfortunately, the work of getting him used to his potty has become a distant memory and I’ll give it a try again once things have settled down back home.
It really is amazing that once you think your baby has learnt everything they can for their age, you’ll blink and suddenly there is something new! Here is a video from this morning of Ben in his high chair, handling a mandarin and almost understanding what I was saying:
…Almost a whole different kid from a video taken just 3 months ago!
Last week, we decided to cancel our Bell TV subscription and switch to Telus. By bundling our TV, phone (and long distance) and internet, we actually end up spending less on all 3 than Bell alone! So the race is on for us to watch all our recorded movies before returning our Bell PVR at the end of February.
If you get a chance, I highly recommend two movies - The Kite Runner and Cloudy with a Chance of Meatballs. We thought ‘Cloudy’ might be light and fun for Ben to watch since he is always mezmerized by cartoons (must be the colours and sounds) - it was really well-written and downright funny (plus cute). ‘Kite Runner’ is subtitled and just a good story. It only took me 2.5 days to watch with Ben. Thank goodness for stop/start/pause/rewind on the PVR with a sick baby!
Ben has always been such a chatterbox, but we’ve noticed a definite addition to his vocabulary. Previously, he’d repeat mostly vowels - ‘aa’, ‘oo’ etc. and the random ‘wa wa’. These past couple of weeks, he has been adding and repeating more consonants - ‘b’, ‘r’, ‘l’ and ‘m’. I’m sure this is just me projecting, but it occassionaly seems like when he has had enough of his crib and wants me to get him, he’ll say ‘mmma-mmmma-mmmma-mmmma’.
Start by frying onions in pan. Add garlic. When the onions are cooked, add your other veggies - We like zuchinni, mushrooms, basil (include stalks for cooking), red peppers (roasted ones are really nice), sundried tomatoes and olives. Salt and pepper to taste. You can also add a red pepper paste, or pesto here.
Once your pasta is boiled, drain leaving just a little bit of water behind (we’ve stopped rinsing our cooked pasta since it apparently washes the taste off). Throw into pan of veggies, add more basil, parmesan and avocado, and mix. Voila!
Have you tried gluten-free pasta? We’re really liking the taste of it (I never thought I would notice the actual taste of the pasta sans sauce).
Ever notice that the older you get, it becomes more of a birthday celebration ‘week’ rather than day? Chad and I decided it was because we prefer to hang out in smaller groups and be able to visit with everyone as opposed to trying to talk over a noise in a crowded place.
So Chad’s birthday celebration weekend started on Friday with having Sharon, Trav and Nora over to satiate (and celebrate Trav’s birthday) a Bombay Behl craving. This is definitely our favourite Indian restaurant, hands down. It’s way too hard to isolate a favourite dish, but the best part is definitely the left overs, which always tastes better the next day!
*Cooking tip* Chad and I have been mixing up all the left over sauce (no matter what the dish) and using it as a salad dressing (really good mixed up with a leafy salad)!
The next night (Saturday), my folks had us over for bday celebration #2 -My Dad makes the BEST curry crab ever, and he always makes it as a treat for our special occasions! He mixes coconut milk with curry powder and ginger, lets it warm up in a wok, and cooks the crab right in the shell in the sauce. Combined with soft white rice (like any good Chinese family would), it’s a little messy on the hands but SO hard to stop eating!
And tonight (Sunday) was our last night of stuffing our faces. We decided to hit up a place downtown called Chambar as our favourite ‘Special Occasion’ restaurant (La Regalade) was closed this evening. A little chi-chi and trendy, but not bad.
Happy Birthday, Chad! Timbit and Ben love you to bits!
I’ve been a bit wishy-washy about making the eco-friendly cloth diaper switch for 2 common reasons: The cost and the perceived extra messy work. I’ve been using g-diapers on and off, but Ben seems to get a little fussier (in his oh-so-cute way) with them on (I think because they are a little bulkier and awkward in the waist for him). So a few weeks ago, I decided to take the hit and buy a few trial Bum Genius One Size 3.0 diapers. At a cost of CAD$25, each diaper comes with everything you need.
After a week, my verdict is…They’re awesome! Apart from being easy to use and clean, I can’t believe how how dry the diaper touching Ben’s bum bum remains, while the actual microfiber cloth insert holds so much fluid! It comes with a second cloth ‘doubler’ if you want to be extra safe, but I haven’t had to use it yet. It’s even managed to withstand a few major Ben poo-poos.
The tricky part really is being able to tell if the diaper is full or not (which requires actually slipping your finger inside to feel the insert).
Meringues can be finicky to make, but when they’re done right (like at our favourite restaurant, La Regalade) they are awesome! After some ok-attempts (and me not helping), Chad’s meringues came out wonderfully last night. We enjoyed this tasty treat with some soy caramel vanilla ice-cream (of course, you could also add berries, custard, orange rind etc.)!
Here are some tips on meringue success (from Jamie Oliver):
Always start with clean, dry equipment, as grease, water or oil in bowls or on whisks willl stop your whites from whipping. To be absolutely sure, pour boiling water over your equipment, then whipe dry with paper and towels.
Always use superfine sugar. Granulated or brown sugar is too course and will give you a grainy and flat meringue.
Sift your sugar as you weigh it to make sure there are no lumps.
Make sure your egg whites have no bits of shell or yolks. Egg yolks contain fat and fat is the enemy of meringues.
If you’re going to bake your meringues, ‘glue’ your wax paper to the tray by putting a little blob of the mixture undereath each corner.
When cooking meringues, there are 2 textures you can try to achieve - If you like them white and crunchy all the way through, cook your meringues at 300F for 2 hours, then turn the oven off and leave the door ajar as it cools. This will dry them out nicely. On the other hand, if you like them beigey white on the outside and slightly soft and chewy on the inside, bake them a 300F for an hour, then take the tray out of the oven to cool them down.
Honestly, I believe I have Empty Leg syndrome - Since the beginning of pregnancy up until now, I never get full. I’m beginning to think I’m addicted to food - I wonder if there is a Foods Anonymous group?
