Photography. Mommyhood. Welcome to my World.

“You ask whether your verses are any good. You ask me. You have asked others before this. You send them to magazines. You compare them with other poems, and you are upset when certain editors reject your work. Now (since you have said you want my advice) I beg you to stop doing that sort of thing. You are looking outside, and that is what you should most avoid right now. No one can advise or help you – no one. There is only one thing you should do…”

“.. Go into yourself. Find out the reason that commands you to write; see whether it has spread its roots into the very depths of your heart; confess to yourself whether you would have to die if you were forbidden to write. This most of all: ask yourself in the most silent hour of your night: must I write? Dig into yourself for a deep answer. And if this answer rings out in assent, if you meet this solemn question with a strong, simple “I must,” then build your life in accordance with this necessity; your whole life, even into its humblest and most indifferent hour, must become a sign and witness to this impulse.”

~ Excerpt from “Letters to a Young Poet” by Rainer Maria Rilke

In two months’ time, hubby will be celebrating his birthday.

In three months’ time, we will be welcoming the new addition to our family - our Baby boy.

In five months’ time, Amelie will turn three.
Also, it will be hubby’s second year in Sydney.

In five and a half months’ time, we will be in Manila to celebrate the holidays (sans potential travel issues).
Also, we will be celebrating our sixth year anniversary.

In six months’ time, Amelie will start pre-school.
Also, it will be my and Amelie’s second year in Sydney.

There are so many new adventures and discoveries unfolding in the coming months.
We hope those major events will not pass by in a flash.
Not as if we are on a speedy carnival ride of some sort.
We want to savor life.
Be able to live each moment.

I had my first Barbie doll when I was eight years old.  My parents bought it for me, along with an Atari (and probably some other toys for my siblings which I hardly remember now) when we were in Italy in 1983.  My father was in the US Army then and he got an assignment in Vicenza where we stayed.

I used to love dolls so much.  I remember feeling so happy and excited holding my very first Barbie.  Sadly, I don’t remember what happened to it when we went back to the Philippines.  I wished I had kept it to this day so I could pass it on to Amelie.

Forward to today, my little girl has been asking me to open this Barbie set that was a gift during her 2nd birthday.  She’s 2 1/2 now and I waited this long because (1) the play set is ideally for kids 3 years and up and (2) Amelie never showed interest in playing Barbie until today.  From past experience, she’d choose blocks, cars and books over dolls.

I was so pleased with her reaction when I slowly opened up the box and brought out each toy piece.  She was smiling from ear to ear!  She described each piece and waited patiently (!) for me to set things up before she started playing.

Showing off her Barbie set.

Seriously playing.

Getting cheeky!

I spent a few minutes playing with her and giving her ideas to feed her imagination.  I had a full 30 minutes of peace and quiet in the kitchen as I prepare our menu for the day.  Happy kid, happy mama!

“Nobody can go back and start a new beginning, but anyone can start today and make a new ending.” ~ Maria Robinson

{ 3 Comments }

My husband LOVES shrimps.  My daughter LOVES omelets.  So, it’s just right that I give Pinoycook’s recipe of Shrimp Omelet with Chinese Chives a try.  The ingredients and cooking instructions are pretty simple.  Anyone as novice as I am in the kitchen can easily give it a whirl.  The only ‘downer’ for me is the time spent in cleaning up the shrimp.  The black vein has to be removed.  But apart from that, everything else, like I’ve said is simple.

Ingredients:

[source:  Shrimp Omelet with Chinese Chives by PinoyCook]

4 eggs
200 g. of large shelled shrimps
a bunch of Chinese chives
1 small carrot
1 small onion or two shallots
2 cloves of garlic
1 tsp. of oyster sauce
salt, pepper and sugar
2 tbsps. of cooking oil

Instructions:

1.  Slit the back of each shrimp and scrape off the black vein (its digestive system) that runs along its length.

2.  Cut each shrimp into two or three pieces. Place in a bowl, add the oyster sauce, sprinkle with salt, pepper and little sugar. Mix well.

3.  Cut the Chinese chives into one-inch lengths (the flowers are edible so don’t cut them off).

4.  Peel the carrot and onion (or shallots) and roughly chop. Finely mince the garlic. Lightly beat the eggs with some salt and pepper.

5.  Heat the cooking oil in a frying pan. Saute the carrot, onion and garlic for about 30 seconds. Add the shrimps and chives. Cook, stirring, just until the shrimps turn pink. Transfer the mixture to a plate and keep hot.

6.  Into the pan, pour in the beaten eggs. Cook over medium heat until the bottom starts to set. Top one side of the omelet with the shrimp mixture. When the eggs are sufficiently cooked (the top should still be a little wet), fold the empty half over the half topped with the shrimp filling. Slide onto a plate and serve at once.

Verdict:

Both the husband and Amelie had a fill of this quick and easy recipe. :)  I used most of the eggs that we have but if there were a few more, I would’ve prepared one more omelet for hubby’s lunchbox.

That big serving of omelet is actually for her dad.