Today she puts on one of her dressup scarves and says, “I’m going to be on Dancing with the Stars” and starts singing the song and dancing.  I tell her, “I will come and watch you dance when you are on.”  She says, “Wait mom, I am going to be a dancer with the Wiggles first, THEN I will be good enough to be on Dancing with the Stars.”

Ok…got it.  Basketball player and professional dancer.  Anything else?

L: (from bathroom) Mom Help!
M: What do you need SweetPea?
L: The poo is stuck, it doesn’t want to come out.
M: Well just sit and concentrate and see if you can get it out.
L: No mom, use your teeth, that always works.  Its a great idea.
M:  (laughing) No thanks!

http://babyhalfoff.com/blog/2012/03/12/brolly-sheet-giveaway/

Ingredients
1 Tablespoon olive oil
2 cups thinly sliced onions
3 garlic cloves minced
4 cups vegetable or chicken stock
1 4-inch piece lemongrass (cut from bottom of stalk and smashed)
1 Tablespoon sriracha sauce (Rooster Sauce)
1 boneless skinless chicken breast sliced thin along the bias and then into bite size pieces
5 – 8 oz spinach torn or cut into bitesize pieces*
1 or 2 'nests' of bean thread vermicelli noodles**
3 Tablespoons fresh lime juice
1 Tablespoon chopped fresh cilantro

* You can use baby spinach, kale, or swiss chard
** I use the Lungkow green bean thread noodles, any of the clear cellophane-type noodles should work. If you add more noodles it becomes more of a noodle dish than a soup, but still just as delicious.

Preparation
Heat oil in a heavy large pot over medium heat.  Add onions and garlic and sprinkle with a dash of sea salt or table salt.  Saute until tender, stirring often, 10 – 15 minutes.  Add stock, lemongrass, chicken and sriracha.  Increase heat to a soft boil, and cover pot.  After boiling for 5 minutes reduce heat and let stand 15 minutes.  Uncover and discard lemongrass.

Add spinach, noodles, lime juice and cilantro.  Place over medium heat and cook until spinach wilts, and noodles are cooked through about 5 minutes.  Season to taste with additional sriracha and/or salt.

Ingredients:

• 3 cups whole milk, divided
• 1/4 cup cornstarch
• 1/3 – 1/2 cup sugar (I prefer my pudding less sweet and use 1/3)
• 1 cup semi-sweet chocolate chips
• Pinch of salt (optional)

Directions:

1. In a small bowl, combine 1/2 cup milk and cornstarch. Use a fork or whisk and stir it until it is smooth and all of the lumps have been incorporated.

2. Combine 2 1/2 cups of milk and sugar in a medium sauce pan. Slowly whisk in the cornstarch mixture.

3. Cook over a low heat, whisking as necessary to prevent lumps from forming.

4. When the mixture begins to thicken add the chocolate chips. Continue stirring until the chips are completely melted and the pudding is smooth and thickened.

5. Pour pudding into one large or 6 individual bowls. To prevent a skin from forming, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating.

6. Refrigerate for at least 3 – 4 hours before serving.

**To make a thicker, pie-like filling, reduce milk to 2 1/2 cups.

Weight – 30lbs, 10oz – 90th percentile
Height – 34 3/4" – 95th percentile
Head – 50 3/4 cm 95th percentile

He's the size of an average 2yr old, testing advanced in language skills, and doctor has no worries whatsoever, he is perfectly perfect!

INGREDIENTS (for each ramekin)
Butter (for greasing of ramekins)
1 1/2 Tablespoons Quinoa
2 Eggs
1/4 cup Milk
1/2 teaspoon Garlic
Pinch each of Thyme, Salt and Pepper
3/4 cup fresh spinach roughly chopped
1/4 cup Parmesan Cheese

DIRECTIONS
Preheat oven to 375 degrees.  Generously grease 10oz souffle ramekin with butter.

In a bowl whisk together quinoa, eggs, milk, garlic, thyme, salt and pepper.  Stir in spinach and majority of cheese reserving some for on top.  Pour mixture into prepared ramekin(s).

Using whisk jiggle ingredients to help the quinoa settle to the bottom prior to baking.  Then cover with foil and jiggle (like you are trying ot release air bubbles in a cake batter).  Place on a cookie sheet (to catch overflow) and place in the oven.

Bake until the egg is just set about 30 minutes.  Remove foil and sprinkle remaining cheese on top and cook for another 5 – 10 minutes until the eggs are nice and puffy and the cheese is melted and just starting to turn brown.

Let cool for 1 minute, and serve in the ramekin or run a knife around the edge, turn out onto a wide flat spatula and then onto a plate.
 

This recipe is great for breakfast, I served with a side of sausages, but also made a nice dinner with a side salad.  It is also gluten free and vegetarian!