Try,Try, Try (Again): July 2008

Monday, July 21, 2008

Update

So I tried to create this post right after Bean was born. Low and behold it has taken me a week to get back to it. Aren't babies wonderful???

Wow!! Sorry that I have not posted in a while. Time flies when you are trying to get your house prepared for a baby. So, what am I up to now???? I'm sitting in a hospital room holding my new baby!!

Say hello to Gregory Isaac Valencic. I swear that this kid has enough hair to be in a Pantene Pro-V commercial. This little man was born Wednesday, July 23 at 1:37 PM. He weighted in at 7 lbs 10 oz, and measuring 20 1/2 inches, not including the hair.

Here's a picture of Adam right after we got up to the postpartum room. The poor guy was so tired!!! He had been up since 4 am Tuesday morning, due to work, so by the time Bean was born Adam had been up 33 hours. He was so excited that Bean had hair. Adam had been wanting to have a picture of him and the baby with matching mohawks. ;) I think it's so cute.

What's Up Kids??

updated 01/01/2012

Bean is no longer a toddler. He started preschool a month ago (we were on the waiting list and a spot opened up) and life has never been the same. He is now trying to read books all on his own. What Bean really is doing is making up the story as he goes, which is fun to listen to.

Lily now crawls all over the house. If she needs to get to something fast she will revert to combat crawling. She also will call for Bean. She has not quite said his name yet, but Lily makes a distinct sound when she wants his attention.

What's Cookin'

updated 3/13/10

Sooo excited!! I've been craving boa (Chinese steam buns), and I finally found a recipe that works. I found this recipe at all recipes.com

Chinese Steam Buns With Meat Filling

Filling:
8 oz chopped pork

1 (4 oz) can shrimp, drained and chopped

1 tsp salt

2 green onions

1 tbsp chopped fresh ginger

1 tbsp light soy sauce

1 tbsp rice wine

1 tbsp vegetable oil

1 tbsp white sugar

ground black pepper to taste

2 1/2 tbsp water

buns:

1 tbsp active dry yeast

1 tsp white sugar

1/4 c all-purpose flour

1/4 c water

1/2 c warm water

1/4 tsp salt

2 tbsp white sugar

1 tbsp vegetable oil

1/2 tsp baking flour

1. Cook chopped pork in a wok over medium heat. After 3 minutes of cooking add chopped shrimp if desired. Cook until pork is no longer pink. Drain, season with salt and set aside.

2. Mix together green onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat. Stir in water and mix thoroughly. Chill in freezer for 2 hours, or refrigerate over night to firm up and blend flavors.

3. Prepare dough for buns.

1. Mix together yeast, 1 tsp of sugar, 1/4 c flour, and 1/4 c warm water. Allow to stand for 30 minutes.

2. Mix in 1/2 c warm water, flour salt, 2 tbsp sugar, and oil. Knead until dough surface is smouth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.

3. Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts.

4. Shape dough into balls. Roll each out into a circle (like wonton wrapers). Put 1 tbsp of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.

5. Bring water to boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between buns. At least 2 inches space should be left between steam plate and the wok. Cover with lid. Steam buns over boiling water for 15 to 20 minutes.

6. REMOVE LID BEFORE you turn off the heat, or else water will drip back onto the bun surface abd produce yellowish "blisters" on bun surfaces. Continue steaming batches if buns until all are cooked.

Try,Try, Try (Again)

Monday, July 21, 2008

Update

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What's Up Kids??

Bean at 37 months/Lily at 6 months

Bean at 39 months/Lily at 8 months

Bean at 41 months/Lily at 10 months

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In the life of Meez

Useless Knowledge

What's Cookin'