My Life. My Stories

For baby: Grow: Victoria weight 5.1kg and length 62cm. Feeding: Valerie started with her first solid food at week 23. Just one week earlier than 6 months old. We fed her carrot puree then the next day purple sweet potato and then potato, broncolli, pumpkin, cabbage, Kai Lan, apple, banana, pear, toufu and etc. This time round, I do not follow the rules of trial for 3 days each new food. I'm abit aggressive and add new food every day. I start on one daily feeding then twice a day 50ml purée after 5 days. She can tolerate and is happy to eat. She can finish it fast and swallow better after 3 days.  She was given her milk as usual too. She drinks around 600- 650ml per day with 100ml each feed.  Since she has poor weight gain this month, only 100g gain for past weeks, the nurse want us to do further check with doctor. The nurse advice me to feed her porridge and add some olive oil in her diet. So I started her porridge on the 26weeks and to finish her multivitamin drop, mct...

1 cup (250 ml) warm water 1 teaspoon (5 ml) instant yeast 1 teaspoon (5 ml) sugar 2 cups (500 ml) all-purpose flour 1 teaspoon (5 ml) salt In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5 minutes. In a food processor, it is important to work with the plastic blade or the dough hook. Combine the flour and salt. Increase the speed to medium and add the yeast mixture until a soft ball forms. Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking. Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 30 minutes in warm and draft-free area. Cut the dough in half. Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze. This recipe will make two 23-cm (9-inch) thin-crust pizzas or two 20-cm (8-inch) thicker crust pizzas.