Little bear finally rolled over both way! It just happened. thanks to all the neck strength he has been getting from the swimming. he could lift his head much higher and when he turns around to look at me behind him, it just happened like that. so easy!! and then he did it again! it seems so natural to him while i was excited about his new gained skill, he seemed unimpressed, didn't show satisfaction or whatever ... made me wonder may he knows how to do it all along ?? ;-) anyway, he is getting more mobile, moves all over the place in his crib while he was sleeping.
Tutou talks Dadadadada the first time last Sat. and Little bear still favours mamamama ;-)
he progresses slowly on solids. he likes carrots, overall, he is not very ensusiastic about solid food. I guess he getting enough from the milk?? hope so ... he will be given a taste of everything though, no matter he likes it or not. he hates greenbean, maybe I should try a Gerber's ...
Monday, August 20, 2007
Tuesday, August 7, 2007
Harry Potter
Have been staying late reading the last Harry Potter book for the last a couple of days.
Wednesday, August 1, 2007
week #??
XiaoXiong has gone back to wake up 1-2 times a night for the past week. I don't think it was one of those "wonder" weeks or growth spurt. It could because of grandpa's leaving and the new nanny and not sleeping in his crib ... the last couple of days, I have moved him back to his room and he seems slept a little better in his crib. at least he is not waking me up every 30 mins.
XiaoXiong sits up by himself much better now. he loves to sit with his spounge Bob pillow on his lab. he smashes his face in the soft pillow and squeak ;-) still, does not roll back from tummy. I think he has give up on that. I think he will be late on crawling since he hates laying on his tummy so much. my poor baby has big head and skinny arms ;-) it is OK, mommy will get big arms just to carry you around a little longer ;-*
XiaoXiong sits up by himself much better now. he loves to sit with his spounge Bob pillow on his lab. he smashes his face in the soft pillow and squeak ;-) still, does not roll back from tummy. I think he has give up on that. I think he will be late on crawling since he hates laying on his tummy so much. my poor baby has big head and skinny arms ;-) it is OK, mommy will get big arms just to carry you around a little longer ;-*
dumpling making tips-真正汤多味香的饺馅做法。。。
真正汤多味香的饺馅做法。。。 来源: 饺子王传人 于 03-12-06 08:09:34
这可是我家的主传密法，说出去我爷会打死我的！如各位真的想知道，给我点鼓励，我就豁出去了。。。。其实，汤多和用什么蔬菜、皮冻等无关，但这种想象力是值得鼓励的。汤多还是源于用水。只是如何用才能流汁而饺子皮不塌底。味香可以考虑用冬菇水发后切碎放入，也可加些碎香干。起鲜如果不想靠味精的话，可以用韭菜，加鸡蛋抄熟后拌入。================================================================上次说到汤多主要是源于用水，其实也可加肉汤、鸡汤等。要吃素，可以加发冬姑的水（有痛风病的不要这么做，因冬菇含有的嘌呤物质太多）。边加水边和馅，直到馅发出响声。我们业内人士称之为馅会说话了。。。馅中要加些葱和姜米。加入的蔬菜不用加盐去水，因反正还要加水。原先的做法是防止蔬菜中的水分使饺皮塌底。那样纵使不塌底饺馅也是干的，没汁。有些人试图用加油来补偿，结果是也没有太多汁，而且太油腻。================================================================很抱歉说道这会儿才上正题。从老馋猫的第一个贴的一千多人到现在的五百来人，喜爱饺子的人几乎减了一半。但仍然有很多人执着地跟着。所谓好酒不“惧”巷子深，这正是美食家的品德！我们主传的美味饺子，也正是为他们准备的。上次说到加水和馅直到发出声响，然后就是最关键的一步 --- 加油。边加油边搅动，让油充分散开。这里的道理是：让油将馅中的水份包住，以至于在包和煮时不塌底，而吃时却有很多汁！加油多少是技术，少了包不住水；多了油腻。最后加盐调味！因为先加盐会将蔬菜中的水分析出，造成馅的附水力差，不易用油包住。所以，在油施加保护膜后加盐，就不会出现析水的问题。下饺子的火候也很重要，下时要搅动，防止塌底漏汁；不要煮过火，饺子皮鼓起时就可以了，过火也会造成漏汁。请各位按此法试一下，如成功，请告诉其他对饺子一往情深的人们；如不成功，也不必成仁，来信我们共同切磋！祝愿大家都能吃上真正汤多味香的饺子！尤其是那些战斗在北美前线的同志们。
这可是我家的主传密法，说出去我爷会打死我的！如各位真的想知道，给我点鼓励，我就豁出去了。。。。其实，汤多和用什么蔬菜、皮冻等无关，但这种想象力是值得鼓励的。汤多还是源于用水。只是如何用才能流汁而饺子皮不塌底。味香可以考虑用冬菇水发后切碎放入，也可加些碎香干。起鲜如果不想靠味精的话，可以用韭菜，加鸡蛋抄熟后拌入。================================================================上次说到汤多主要是源于用水，其实也可加肉汤、鸡汤等。要吃素，可以加发冬姑的水（有痛风病的不要这么做，因冬菇含有的嘌呤物质太多）。边加水边和馅，直到馅发出响声。我们业内人士称之为馅会说话了。。。馅中要加些葱和姜米。加入的蔬菜不用加盐去水，因反正还要加水。原先的做法是防止蔬菜中的水分使饺皮塌底。那样纵使不塌底饺馅也是干的，没汁。有些人试图用加油来补偿，结果是也没有太多汁，而且太油腻。================================================================很抱歉说道这会儿才上正题。从老馋猫的第一个贴的一千多人到现在的五百来人，喜爱饺子的人几乎减了一半。但仍然有很多人执着地跟着。所谓好酒不“惧”巷子深，这正是美食家的品德！我们主传的美味饺子，也正是为他们准备的。上次说到加水和馅直到发出声响，然后就是最关键的一步 --- 加油。边加油边搅动，让油充分散开。这里的道理是：让油将馅中的水份包住，以至于在包和煮时不塌底，而吃时却有很多汁！加油多少是技术，少了包不住水；多了油腻。最后加盐调味！因为先加盐会将蔬菜中的水分析出，造成馅的附水力差，不易用油包住。所以，在油施加保护膜后加盐，就不会出现析水的问题。下饺子的火候也很重要，下时要搅动，防止塌底漏汁；不要煮过火，饺子皮鼓起时就可以了，过火也会造成漏汁。请各位按此法试一下，如成功，请告诉其他对饺子一往情深的人们；如不成功，也不必成仁，来信我们共同切磋！祝愿大家都能吃上真正汤多味香的饺子！尤其是那些战斗在北美前线的同志们。
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