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Baby/Mama Essentials

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It seems that everyone I know from each side of our family and friends are expecting a baby this year. Baby season indeed!

When you’re a first time mom all you can think of is to buy the best and most adorable baby products available in the market. Here are some of my favorite products that I think every expecting Mama would love to have.

 

1. Arms Reach Co-Sleeper

One parenting style we practice is co-sleeping (we still do with 4yo V). In most Filipino families we co-sleep with our parents till we reach our puberty stage, after that we still do share a bedroom/bed with our siblings.

With V I had trouble sleeping when he was not by my side, I was checking if he was still breathing every half an hour just to make sure he was safe after doing this for a week (V in his cot and me in bed) with me having no proper sleep I decided to co-sleep with him which just made sense to me since the Bana C was working overseas. Breastfeeding while co-sleeping was a breeze as well since I didn’t have to stand up to attend to his feeding all I have to do was roll over and offer him my breast.

And since V is still sharing the bed with us (V occupying half the bed space) this will be just the ideal set-up for us and would specially make V feel that although his a Kuya (big brother) now he’s still a baby.

I’m still on the look-out for this kind of cot/crib here in Dubai, hopefully we’ll find one in the coming DSS.

 

2. Baby Carrier

This I know is a must have especially when you’re little bundle of joy becomes fuzzy, and irritable plus it allows Mom & Dad’s out there to be mobile while keeping baby close by. I had a similar one with V and I was able to do grocery shopping.

Stokke 3 n 1 Baby Carrier

 

Aside from the carrier I also use a Ring Sling with V, though compared to the carrier above using a sling takes getting use too and a lot of practice. I remember the look on my relatives when I use this on V they were scared that the little boy might fall and kept on checking if he was comfortable enough.

Ring Sling

When V and I got the hang of the ring sling this was my first choice whenever we went out. I can easily put him to sleep or breast feed him at ease.

For Dubai residents I found a facebook group called Dubai BabyWearing, they are a group of Mom’s who run regular workshops who are interested in Baby Wearing.

 

3. Breastfeeding Essentials

It took me almost 2 months to have a good regular supply of breastmilk for V, he was more happy to feed on his bottle than on me. I consumed a lot of clam soup and had malunggay supplements, when he gets hungry I offer my breast first if he refuse to feed I willingly pump my supply so he can still benefit from my milk.

When we finally had a good latch and supply I was his first choice. See the moment I learned I was pregnant I have already decided that I would exclusively breast feed my child till the age of two, though V was not exclusively breastfeeding his milk intake was 80% from me and I was happy and felt complete as a mom.

UnderCover Mama

I know every breastfeeding mom would benefit from this UnderCover mama product since you can use your usual clothes to breastfeed.

A breastfeeding Mama needs a good pump, it will surely be your breast friend. Back when I was still working I had a Dual Electric Pump in the office and I would extract milk every 2-3 hours which helped me ensure that even when I was at work my son was getting the nutrients he needs from my milk.

Feeding Cover is one of the wonderful creations for BF Mama’s.

I found a helpful and informative Dubai group on breastfeeding – Breastfeeding Q&A Dubai.

Will surely be adding more to this list! What other baby/mama find’s would you like to share?

*Photos featured on this post are from the product website and by searching online. These are products that I would love to have and all opinions are my own. “

 

little toys called Bakugan

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We bought V this Bakugan set as a prize for doing well in his first school concert, he’s been saving every coin he finds around the house to be able to buy one.

They start out as ball and when you place or roll them on top of the cards they change to this “robot” like thingie. I spent a good 2 hours trying to figure out how to put them back.

If you find one mommy with a box of this little ball monsters that’s probably me.

Bangus Sardines in Tomato Sauce

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Homemade Bangus Sardines

 

The start of Dubai summer has been hard for V and I. We’ve been having the flu almost every other week and have been a regular at V’s pediatrician.

V was ordered to rest for a week because aside from the usual cough and colds he was also starting to have sore eyes. C has been reminding me to try and not cuddle V much or kiss him since it might make me sick as well. It’s impossible for me to stay away from my sick child who needs all the cuddle and kisses to make him feel better. He’s feeling better now and enjoying school while I’m still coughing for almost a week now.

Both V and I crave for fish meals when the flu decides to visit and this Bangus Tomato Sardines hit the right spot to make us feel better.

I got this recipe from Ate Agnes who knows that I can eat fish all week (she’s picky with her fish).

 

Bangus Sardines in Tomato Sauce

1.5 kilos of Bangus (MilkFish)
2 Carrots, sliced thinly
1/2 cup Olive Oil
8 Ripe Tomatoes, chopped
1 tbsp Garlic, minced
1 Bay Leaf
6 Peppercorns
1/2 cup Water
1 tsp Salt
2 tsp Sugar
2 Chilli (I didn’t use any since V is not fond of spicy food)

Procedure:

Clean Bangus, scales off and cut to serving pieces.

Mix all the ingredients except for Carrots, Tomatoes, and Fish. Place this on your pot then lay chopped Tomatoes, Fish and finally top off with sliced Carrots.

Slow cook for an hour and thirty minutes.

Serve with steamed rice.

Fixing Swiss Meringue Buttercream

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I’m quite intimidated with buttercream frosting or cake recipes that call for egg whites to be stiff or cooked. Why? I tend to overcook and over beat them and also it doesn’t help that I don’t have the patience.

Time came when I finally decided to face my fears and make a batch of Swiss Meringue Buttercream (SMBC), like any other self taught baker I searched for tutorials online and found the post of Whisk-Kid and Sweetapolita to be very helpful in understanding the right procedure to make a perfect SMBC.

My first batch of SMBC was perfect! Everything went well I didn’t experience the soupy or curdled mess and had a smooth perfect oh so yummy frosting. I instantly fell in love with the frosting.

I had my mind set to use peanut butter flavored SMBC to frost the wedding cake and so as the cake’s were cooling off inside the fridge there I was mixing 2 batches of frosting at 11pm and then the dreaded thing happened, one minute the mixture was in its perfect shape but as soon as I added all the butter it turned into a soup like mixture!

Not giving up I re-read both Rosie (Sweetapolita) & Kaitlin’s (Whisk-Kid) post on buttercream good thing they had a solution for the stage I was in. Pop in the mixture inside the fridge for 20 minutes take it out, whip it for a couple of minutes and viola should be back to its awesome buttery goodness.

20 minutes past and with high spirits I started whipping, then the mixture separated! I also didn’t have enough eggs to make another batch it was almost 12 midnight and I had no choice but to make a different frosting. Sadly I had to throw the SMBC batch I made that night and said a prayer to the butter gods asking for forgiveness.

Last week a friend asked me to make a Strawberry Shortcake themed cake for her god daughter, once again I had the opportunity to make SMBC (strawberry flavored). As I was adding strawberry puree, the mixture was at it’s worst – it curdled.

curdled_SMBC

I didn’t want to waste the eggs and butter that I re-read all SMBC post I had bookmarked and watched videos on how to make them but I didn’t find one on my list that had experienced this curdled stage. To finish the cake that was due that day I had to make my staple vanilla and mocha cream frosting. This time I didn’t throw my failed batch of curdled (cottage cheese like) SMBC, instead transferred it to a container and into the fridge.

 

The next day with a fresh mind I sat in front of the computer and googled “the worst thing that could happen to swiss meringue” which led me to Confections of a Foodie Wife’s post on fixing Swiss Meringue Buttercream. I quickly scanned the post and saw a photo of the SMBC stage I was in!

 

Solution: Take 1/4 of your curdled SMBC mixture and heat it in your microwave for 20 seconds (they suggested 10-15 but that didn’t work for me) and slowly add the heated mixture into your bowl while on low speed as soon as you’ve added heated smbc increase the speed and viola you will see the magic happen.

SMBC back to it’s smooth fluffy goodness!

SavedSMBC

 

Once again I thank my SMBC angels for helping me from across the globe via their descriptive posts about this lovely frosting.

Sweetapolita – Swiss Meringue Buttercream Demystified

Whisk Kid – How to make Swiss Meringue Buttercream

Confections of a Foodie Wife – How to fix Swiss Meringue Buttercream

 

 

Baby Bump Update: 31 Weeks

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We are now visiting my OB  every 2 weeks for check-Up then we’ll move to a weekly visit till Baby #2 comes out. Base on last Saturday’s visit everything looks good and we are hoping to do have a normal deliver this time. I’m excited to have it the normal way this second time but scared because I really have a very low tolerance to pain.

 

Physical: My belly is huge that I have to borrow my husband’s oversize shirt for me to use at home. The large size maternity clothes that we bought online are still a tad big for me but it’ll manage besides we only have 2 months to go.

 

V’s Reaction: During our visit Kuya V asked the doctor if he can see the baby and get a picture of her as well. Dr. Taylor has also been kind to ask V to assist her whenever she listens to the baby’s heartbeat which makes him really happy.

 

Dad’s Reaction: C has finally finished the papers/visa for his Mom’s visit by the time I give birth. We’re expecting my MIL by the 3rd week of June.

Ahl AlMandi Restaurant

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We’ve been walking pass our nearby Mandi restaurant but haven’t tried the food yet. It was my friend Diane and his husband that invited us for dinner to their favorite Al Mandi restaurant which to our surprise was the same restaurant just two blocks away from where we live.

The serving was huge, one order is enough for us family of three. A week after our first Mandi dinner we had a craving for it again.

 

 

As much as I wanted to enjoy the food on the Arabic Majlis area my bulging preggy tummy won’t allow me so we settled ourselves on the tables of the dining hall. Our smiling server laid a plastic table cover and asked for our order and laid a plate of green leafy veggies and a salsa kind of dip/sauce.

 

On our second visit we decided to try Grilled King Fish Mandi which was perfectly grilled still juicy inside. The king fish was just not huge but a thick cut as well.

 

And we had some Mutton Mandi as well. My husband C have issues ordering mutton or lamb because of its strong after taste, I on the other hand am used to eating kambing since it’s a staple in our family gatherings on my father’s side. On our first visit we had the Mutton Madfoon which to my husband’s delight doesn’t have a strong mutton taste and the meat was so soft.

C really enjoyed Mutton this time accompanied by spicy salsa-like dip, he actually asked for 2 more bowls of them.

 

 

V was happy eating with his hands and enjoyed  the soft mutton meat and juicy king fish but the most unforgettable for him was the soup. He can’t get enough of the soup that he finish two bowls. I can’t quite figure out what the soup is made of, must ask them what kind it is when we get back.

 

Did we finish all two huge orders? Not quite, well we ate all mutton and fish meat but left more than half of the rice serving.

 

 

We may be bloated from the dinner but V and I can still squeeze in some dessert – Konafa! Hey we still have to walk 2 blocks to get back home. We ordered Cream Cheese Konafa to go.

 

Total bill: 78 Dhs (with 1 large water)

 

Ahl Almandi Restaurant

Amman Road, near NMC Hospital behind Sahara Shopping Centre, Al Nahda 2 Dubai

Tel: 2574448 (free delivery)

 

 

Baby Bump Update: Week 30

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Information on BabyBump iphone app:

As your due date approaches, it’s a common and very normal time to feel more emotional than usual.

 

10 weeks to go and we are going to finally meet our little girl. I’m getting really scared and excited at the same time. I have been avoiding videos and write-ups on scary pregnancy and SIDS. One thing I’m really excited about though is that I’m looking forward to breastfeed my little girl.

 

Weight: I haven’t checked yet but I’m sure I gained a kilo or two since I’ve been eating a lot.

 

Physical: Lately I’ve been having shortness of breath and migraine still. Cleaning is a challenge as well since I’m having a hard time just after doing 30 minutes of house chores.

 

Cravings: Ice cream! I’ve been eating ice cream everyday, it’s understandable really because of our weather.

 

V’s reaction: Super excited to see babybump and has been telling me that he wants the baby to come out soon.

 

Dad’s reaction: C has been controlling my urge to shop online 🙂 He’s been reminding me that baby outgrow clothes and toys fast.

Making the Perfect Cup of Coffee at Home

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Remember the wedding cake that kept my kitchen busy for several weeks? That final wedding week my friend Diane and I had a breather when we attended an exclusive bloggers event hosted by IICBT called The art of making coffee. 

Diane is my guest for today to talk about our wonderful coffee morning experience …

***


No beverage makes me happier than a hot cup of coffee.

 

It doesn’t matter what type of coffee it is, whether it’s a really fancy cup or just your good old instant 3-in-1 sachet, I would be satisfied for sure. Imagine my delight when my good friend and baking teacher, Abigail, invited me to an event called, “Making the Perfect Cup of Coffee at Home”.

 

The event was limited to a few people, making it more interactive and fun. We were greeted by our speaker with a cup of coffee of our choice, specially ground and made by her. I chose to have a cappuccino, which was surprisingly sweet enough even without powdered sugar. That cup of fabulous coffee just made me all the more excited for the hours to come.

 

The Speaker introduced us to the world of Coffee Making by briefly discussing the History of the Coffee Bean, the types of Beans and blends, and some fun facts about Coffee. Did you know that Espressos actually contain less caffeine than other types of coffee? It is because water extracts more of the coffee bean’s caffeine content, and Espresso is just exposed to water for a few seconds. It is actually just more flavorful than most coffee types, but with less of the caffeine that we normally associate with the strong taste.

 

Moving on to the main event, the speaker finally taught us how to make the perfect cup of coffee at home. It’s not difficult at all. I know I can do this, and I’m sure you can too. I’m not saying it’s very easy, but it really is doable. Here are important points we need to remember:

 

  • The Equipment: it has to be thoroughly cleaned and rinsed with clear hot water and dried over an absorbent towel. Make sure there is no build up or residue of coffee grounds or coffee oil or it can make your future cups of coffee bitter.
  • The Coffee Bean: “Fresh roasted coffee is essential to a superb cup of coffee,” an important fact I picked up from the training. It is better to purchase coffee in small amounts too, and store them in a vacuum sealed container. Airtight Glass containers are best for coffee beans. Since buying in bulk is more often preferred due to the price difference, it would be wise to divide and store them in smaller vacuum containers. This way, it will reduce the unused beans’ exposure to air, thus sealing in its natural moisture and keeping it from absorbing the smell from outside the container. Never store them in the freezer because this will cause the essential oils to be corrupted. The beans will also lose its moisture.
  • The Grind: Another important tip I learned: when purchasing whole bean coffee, always grind your beans as close to the brew time as possible.

 

A burr or mill grinder is preferable because of its grinding consistency. Blade grinders are less preferable because it will grind some coffee beans more finely than others. Some stores can grind your coffee for you. You just need to tell them how you will be brewing so you get the perfect grind size.

 

Also, never reuse coffee grounds because the desired flavors would already be gone and only the bitter and undesired tastes are left.

  • The Water: Use filtered or bottled water if the tap water has a strong odor and/or taste. If only tap water is available, let it run a few seconds before filling the pot. Use cold water. Do not use distilled or softened water.
  • Coffee to Water Ratio: Remember that some water evaporates in certain brewing methods. A general rule of thumb is 1 to 2 tablespoons of ground coffee for every 8 ounces of water. You can adjust it, however, to suit your taste. Make sure you check the ‘cup’ lines on your brewer to see how they actually measure.
  • Brewing Time: as earlier explained, the amount of time that coffee comes in contact with water will affect the taste of the coffee. If the taste of the coffee is not most favorable, it is either you are brewing it too long or brewing it too fast. You can experiment with your brewing time until you get the flavor you desire.
  • Enjoy it while it’s Hot! Pour your coffee into a preheated mug or cup (heating the cup with hot water beforehand) so it is hot for a longer period of time. Brewed coffee begins to lose its optimal taste only moments after brewing so prepare only as much as you can consume at one time. If coffee is not to be consumed right away, you can also pour it into a warmed, insulated thermos and consume within the next 45 minutes.

 

 

Here are four popular ways of brewing coffee at home (excerpt from the training manual) :

   1.  Turkish Coffee:

  • Finely ground coffee (between 1-2 heaped teaspoons per cup)
  • Cardamom (as per the taste)
  • Cold water (measure the amount of H2O using the cups)
  • Sugar (if desired)       

    2.  French Press:

  • Grind size required: like granulated sugar
  • Hot, not boiling water
  • One heaped tablespoon of ground coffee for each cup (8 oz)
  • For a small press (12 oz) 2-3 minutes steep time is enough; for larger press, 3-4 minutes

    3.       Moka Pot

  • Grind size required: fine (between Turkish coffee and French Press)
  • 6-7 grams of ground coffee per cup (6 oz cup)
  • Depending on the heat source, it will take 5-10 minutes

     4.       Filter Coffee

  • Ground coffee with size like granulated sugar
  • One heaped tablespoon of ground coffee for each cup (8 oz)
  • Water (as earlier discussed)
  • Brewing time: between 6-8 minutes
  • Acceptable holding time for a pot on a warming burner is around 20 minutes

 

 

If you want to take your espresso a step further like say, a Cappuccino (traditionally equal amounts of espresso and steamed milk with a dollop of frothy milk on top), you can improvise. First Step is to prepare your espresso by using a Moka pot, or you can use brewed coffee from a regular coffee maker. Espresso has a richer coffee flavor than the regular brewed coffee so you might want to experiment with your mix until you get the flavor you want. Next, heat milk over low heat setting on your stove top to your desired temperature, blend it with a hand held blender or just pour it into your conventional blender after heating. Then, preheat your cup by pouring hot water and emptying it when it feels very warm to the touch. Pour your espresso or brewed coffee followed by the frothy milk, holding back the froth with a spoon. Finally, pour or scoop out the rest of the froth and into the cup. You can sprinkle a little cinnamon or chocolate on top of the froth to just give it enough sweetness. You can put a little bit of chocolate syrup on top of that if you like. Now, you can give yourself a gentle pat on the back and enjoy your perfect cup in the comfort of your own home.

 

 

 

* The International Institute of Coffee & Barista Training or IICBT, is a Professional Training Institute. Located at Block 6, G-14, Knowledge Village, P.O. Box 121841, Dubai, UAE. Tel: +971 04 367 8402; Email: info@iicbtdubai.com, http://www.iicbtdubai.com