June 1, 2015

Squirt is THREE!

Category: Critter Stories

Dear Squirt,

Just because you turned 3 today doesn’t give you a free pass to:

  • want to have your way all the time
  • hit your sister when you don’t get your way
  • stick out your tongue at me after a scolding
  • suck the toothpaste from the tube when you are supposed to be putting the toothpaste ON your toothbrush
  • play lego games on my phone all the time
  • head-butt me when I walk in the door (It’s endearing, but it also hurts!)
  • flash me your most charming smile when you know I’m upset with your behaviour (I know what you think. I will not cave in!)
  • throw away things just because  you don’t like them
  • keep food in your mouth like hamsters for 15 minutes at breakfast, lunch and dinner. Chew dammit!
  • whine for half an hour when we don’t accommodate to your demands
  • insisting that your sister’s toys are yours
  • eat chocolates, jellos and/or marshmallows for as much as you want

You are however, very welcome to do the following:

  • come snuggle up with me in the morning when you wake up while I’m still sleeping
  • give me kisses and hugs all the time
  • ask to be tickled, hugged and kissed
  • play with the REAL legos
  • pick the food off my plate
  • sit on my lap for as long as you want
  • cuddle up with me on the couch whenever you want
  • OD on cheeses

Sounds good? I think so too.

Turning 3 is huge! You are no longer a baby and will soon pass the toddler’s stage. That means, you are not so little anymore! I know that you have been very vocal about your dislike and annoyance when you are referred to as the baby;  like it or not, you ARE the baby in the family and that will continue for the rest of your life.

Yesterday at your birthday party, I had to laugh so hard when the following conversation took place with Eli’s Mom:

Eli’s Mom: Hey baby, happy birthday!

You (said in gusto and an annoyed pout): I’m NOT a baby. Don’t call me baby!

Eli’s Mom (smiling and grinning): Oh? Well, in my country we call everyone baby. I call my Eli baby and my husband is also a big baby. And that’s what we do. We like you and we love you and we call you baby

You (eye brows furrowed, almost hissing): I’m NOT a baby….

Ah! Little man. You are OUR baby – the last one of the brood, and sometimes, I almost wish that you hadn’t grow up so quickly and stay this way for a little longer. You have always, always been a happy cheerful baby and as we browsed through your pictures, we have only seen smiles and grins in most of them.

Apart from the hellish reflux days which you had in your early months (and one that I still remember so well!), you have always been pretty easy to handle otherwise. You have done well with naps  and sleep so far. You are always so cudddly,  very affectionate and has no trouble playing on your own. Sometimes, I’m not even sure if you realise there are other friends around you because you are so engrossed with what you are doing.

Your personality, like your father, very easy-going and trusting! (Careful that you don’t get conned and manipulated in ways that could hurt you) . It is having a baby like you that makes any mothers want to have another baby again!

Your obsession with cars, wheels and anything that moves is beyond me! You gravitate to them like flies to shit and I haven’t got a clue where that obsession comes from as neither your Papa or me is into cars, nor did we introduce them to you. I guess it’s a boys’ thing.

These days, the sight of Minis drives you crazy and you are always pointing to one when we see them on the streets! Funny how there are so many  Mini Coopers in Bangkok these days! Too many!

Your speech developed a little later if compared to your sister, but you now do have a better grasp of communicating your needs as your language skills continue to improve. This also means that you will be asking us more what and why questions repetitively; not that you haven’t already! Like your sister, you are constantly either talking our ears off and bouncing off the walls like there is no tomorrow.

I am seeing that your sense of identity has grown stronger by the day. You have, with all your might, been testing our patience just to see how far you can push. But you know what, boy? We have been through this before with your sister. We are  pretty well-seasoned to your tricks by now and we are no rookies when it comes to parenting you. Your sister made sure of that.

I wrote your sister’s first letter when she turned 3. It was unintentional but something I needed to do then. That did it because,  since then, I decided that I will write a letter to her on every year for her birthday. And, now that you have also turned 3, I figured it’s only fair that I do the same for you for every single birthday you will be having.

There seems to be a love for music in your blood and I love it! You are always curious of the songs we played and I realise that you will only ask for the title of the songs when you like them. Ever since you learn how to talk, you are also always singing when talking. Somehow, you manage to turn every single sentence that you are saying into a song with a melody you knew! You’d go on and on and on and keep that up for many minutes at a time. That always tickles me.

Have you decided if you are a lefty or a “righty”? Because to date, you seem very comfortable with using both your right and left hand, although there seems to be a preference for left. It’s great to be ambidextrous though; not many people can do that! And no, you really don’t have to decide.

I bet you don’t realise that you can be quite fearless. Your teachers confirmed so and we have seen it ourselves. At your age, you have no problems climbing up to the highest rung of the playground just to slide down from the highest slides. Just a couple of weeks ago, you gave Papa and me a heart-attack when you decided to break from my hands and rann down a ramp at full speed when we were waiting for the car right outside the hospital. The problem was, that ramp connects to the road, and had a car happened to drive by, you’d be history.

The worse thing about that was, there was nothing either of us could have done to stop you because you were too quick to break away from me and you were a good 2 meters away before I could run after you. You should have seen the look on your Papa’s face. I still shudder when I think about that. Please don’t do that again. You cried a hell lot after that, but I’d rather you be the one crying rather than us.

You really have to stop with that thumb-sucking, though. Enough is enough.

The last 3 years have been a great ride, dear little Squirt. I hope you will keep your smiles bright, your laughter contagious and your affections bountiful. Like my wish for your sister, I want you to have the most fulfilling childhood you could ever have: play till you collapse, sing till your voice goes hoarse, dance like there is no tomorrow, get and give hugs and kisses like your life depends on them, be curious and ask LOTS of questions. Most importantly, respect yourself and never ever let the pressures of society define who you are while keeping our family values alive.

You are learning, and as long as we have blood running through our veins and our hearts are still beating, we will learn and we will soar.

Bed-time is NOT negotiable.

Happy, happy 3rd birthday, my little baby, Squirt. You’ll have the best years ahead of you!


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Love,

Mama

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May 29, 2015

Fabulous Friday Flavour: Chicken Pesto, Potato & Leek Pie

Category: Grubbecipes

It’s do-over dish this week with just a slight variation to my original Grubbecipes creation of Chicken, Leek and Potato pie, which was of course, consciously modified.

This time I have decided to add a little punch with the flavour by using pesto and copious amount of Dijon mustard. There’s something about pesto. I just love it!

With ready-made filo dough ready, this took me no more than 30 minutes to prep, cook and assemble into something pie-like before putting it in the oven for 45 minutes. The only glitch I had this time was that I left it in the oven for too long. Reason: My oven timer broke, I got busy with the kids and completely forgot about my pie!

Almost burnt it!

Any professional food blogger would be ashamed for putting a picture of an almost burnt food up in a blog post. I guess I have no shame in that.  For one, I am NOT a professional food blogger for I am just a mother trying to feed her family who happens to find a lot of passion in cooking and experimenting. Also, this is completely authentic and home-made; mishaps happens.

So let me present you with my almost burnt Chicken Pesto, Potato and Leek Pie:

Chicken Pesto, Potato & Leek Pie
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Ingredients
  1. 3-4 potatoes, cubed
  2. 5 tbsp butter
  3. 2 skinless, boneless chicken breasts
  4. 3-4 slices of smoked turkey (or beef pastrami), cubed – optional
  5. 1 can rocket pesto
  6. 2 leeks, sliced
  7. 1 yellow onion, cubed
  8. 2 tbsp multi-purpose flour
  9. 1.5 cups low-fat milk
  10. half cup evaporated milk
  11. 4-5 tbsp Dijon mustard
  12. 1 tbsp mustard seed powder
  13. 5-6 pieces of fresh sage leaves, torn up small
  14. 225g filo dough
  15. Salt and pepper
Instructions
  1. Preheat oven to 180 degree Celsius. Cook the potato cubes in boiling water for 5 minutes. Drain and set aside
  2. Melt 5 tablespoons of butter in a skillet. Caramelise the onions, then cook the chicken cubes for 5 minutes until they are browned all over.
  3. Add leek , cubed smoked turkey slices and cook, stirring for 3 minutes. Then add in the pesto sauce and mix well, making sure that the meat is well-covered in pesto
  4. Add in the flour and stir constantly for 1 minute. Gradually add in the milk and bring to a boil
  5. Add mustard, sage and potato cubes, reduce heat and simmer or 10 minutes. Season to taste with salt and pepper
  6. Meanwhile, line a deep pie dish with half the sheets of filo dough. Spoon the filling into the dish and cover with one sheet of dough. Brush the dough with a little of the melted butter and lay another sheet on top. Brush this sheet with more melted butter.
  7. Cut the remaining filo dough into strips and fold them on top of the pie to create a ruffle effect. Brush the strips with the remaining melted butter and cook in the pre-heated oven for 45 minutes or until golden brown
  8. Serve hot.
Grubbs n Critters https://grubbsncritters.com/

Beneath that though, I assure that it’s scrumptious, moist and creamy. The pesto adds on to the overall flavour and the mustard gave it that little bit more “zing” to the taste. This is another hit for the family. Burnt or not, it’s the taste that matters, isn’t it?

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Bon Appetit!

#FoodieFriDIYs #HomeMatters #SQHOP

P.S:

Next week is our Monthly Mystery Munchies week with Gen of Eat, Play, Clove happening on 1st Friday of every month . We’ve got the primary ingredient/theme set and because I’m a little excited, this week do-over dish feels like a pre-cursor of what’s coming.  Wanna take a guess? 🙂

Wonder what Gen’s up to. I’m truly looking forward to see what Gen has up her sleeves to share with the world! 

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May 27, 2015

High on Chilli @Chilli Point, Prague

Category: Dining

If you are in Prague and looking for something different, exotic and refreshing for your adventurous taste-buds, I recommend you head over to Chilli Point located along the city centre’s permanent market.

It is so easy to miss this little joint tucked in between a stretch of souvenir shops while you feast your eyes on stalls selling fruits and vegetables, arts and crafts, ceramics, leather goods, flowers and what-nots at the Havelske Triste (Havel’s Market) directly opposite it that stretches just as long.

If it wasn’t for Silver Bullet who spotted it, I would have completely missed it too. And that would be a damn, damn shame, because in Chilli Point, we had one of the best and unexpected gastronomy discovery we have ever experienced.

What’s the hype about this place you ask? Well, 3 things:

1. It’s a shop specialising in chillies.

  • Not just regular chillies, but the hottest chillies in the world measured by the Scoville Heat Unit (SHU) – from California Reaper (>2.2 million SHU) to  Trinidad Moruga Scorpion (>2 million SHU) and Trinidad Scorpion Butch (>1.46 million SHU) as well as the Bhut Jolokia (>1 million SHU) amongst others.
  • They are sold in various different forms: seeds, smoked, powdered,flakes or sauces and you can buy them by the grams. They are also infused in chocolates, liquor and aperitifs. I just had to buy the Bhut Jolokia Flakes!
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Shelf filled with spices, sauces and dried chillies for sale

2. They have a small restaurant down in the cellar. Each and every food item in the menu is made with the infusion of one of the most hottest chillies in the world; including appetizers and dessert.

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A glimpse of Chilli Point

3. The food is exquisite…almost like fine-dining. The service was wonderfully delightful, the atmosphere charming and the prices were more than just reasonable.

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The Menu!

 

This restaurant is only several months old. It was quiet when we were there and at that time, no reservation was necessary. The chefs experiment with the menu and they told us that they change their menu every month. We were also informed that the chefs have to put on gloves when handling the chillies and that’s because those prickly heats would literally be too hot to handle with bare hands.

I still think and D.R.E.A.M about the exquisite taste of the food, and truly one of the best I have ever had. We loved it so much that we went back for the second time!

The use of the chillies was done nicely and you don’t feel the het on your tongue. All the dishes were not too hot, yet they gave out enough heat that you can feel the tingle running through your veins while experiencing that delicious and explosive combination of flavours in your mouth.

It’s a shame that we are just too far away or we’d be putting our names down to try out their new menu for next month already! Look at these pictures here and it would be impossible to not like what you see:

 

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Chicken Liver Pate: Sweet, creamy, savoury and a tad of hot!
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Beef Carpaccio with Chipotle Chilli Peppers
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Indian Butter Chicken with Piri Piri Chilli Peppers. Just a sprinkle of Bhut Jolokia on top changes the dynamic of the dish. Amazing!
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Mexican Chilli Corn Carne with Jalapeno Chilli Peppers
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Dessert: Nougat-filled dumplings with Trinidad Scorpion Butch Taylor Chilli Peppers 
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Baked Goat Cheese with Habanero Chilli Peppers
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Rib-eye Steak with Carolina Reaper Chilli Peppers

Oh yes! All of what you have seen above went into our belly! ALL.OF.IT.I think we tried almost everything on the menu and lapped up every single food bits on our plates. Our plates were so squeaky clean that they may look like they had not been used before.  I kid you not!

Chilli Point has earned a very special place in my heart. It is far from ordinary, the concept is unique and the creation of food is totally out of this world.  It is a place waiting to be discovered, and I hope it will still be there and thriving the next time (if ever!) we are there. Hell! I would just fly to Prague if I make it to Europe again the next time, just to get my ass at the table of Chilli Point!

It’s a gem of a place, this. The food…divine and ethereal! I got high on the chillies and I wanted more. So, so good and the heat, so addictive that it was hard to stop stuffing my place.

Truly, that has been an amazing experience. I’m still drooling.

You read about it here, first! 🙂

Chilli POint Praha
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