MSE Parents Club Part 8

money_maker_3

Thanks sami, have bookmarked them

night xx

money_maker_3

I've never tried sushi .. it kinda scares me !!

money_maker_3

Right, Dylan seems fairly settles, so I am off up for a lovely night on the floor !!

Night all xx

weezl74

jillie1974 wrote: »

thanks for asking weezl. they are still coming to terms with it all. but spalshing out on christmas in a major way. desperately trying not to mention SIL when her daughter visits. its hard though. i suspect she will be rather spolied this year.

Of course they will spoil her. Sounds really important. I wonder about the not mentioning her mum thing though? Sometimes children would love to talk about the dead person but they think 'oh I mustn't mention her and make grandma sad...'.

Will you and OH discuss it with her ever do you think?

Hugs for you all

emlou2009 wrote: »

weezl, sorry its been such a long day for you, i hope the lack of sleep didnt have too much of an impact on your meeting *hugs*

I'm up again think maybe the tiredness did affect things. I'm sure she sees me not the way I really am because of all of this. It's a shame. Thanks loads for the hugs and for thinking of me. You too sugarspun

money_maker wrote: »

Can I be completely honest ?? He is scaring me slightly, but I think I am overreacting, becasue he is blowing bubbles like he did when he was in neonatal and had the fluid in his lungs and every time he does it I keep crying

Oh mm! Poor you. I'm so sorry dylan is so poorly and you are so worried. And of course after your experience in neo-natal this must hurt like hell. No need to feel about crying, I think worry for your much loved kids is a really understandable reason to weep.

Becles

I've never tried sushi, as I'm not a great lover of fish and seafood. I only really like fish and chips, cooked salmon and prawns.

I love pate though and love it on toast with cumberland sauce *yum*. The children eat it too - good source of vitamins and iron if it's an offal based pate.

BrunoM

I don't even know what cumberland sauce is! But no BM, Brussels pate is I think so-called cuz it originated in Brussels, it's still pork/pork liver or whatever.

Where is this eggnog cheesecake recipe, I have been checking diligently waiting for it! :A

Where is Scruffy? Where is Caz?? Did something go wrong with Scotland? Tia could you check out the window?

I'm not much bothered by cooked fish, but I like sushi!

Hope Dylan's improved this morning MM... and I know I should be well-wishing lots of other people from the last 20 pages of trials and tribulations but I lost track again. Got up for 15 minutes at 4.45 with Elijah, got him settled pretty fast, then couldn't get back to sleep :mad: lay there irritated for 2 hours... bah!

Jakesmummy

Morning everyone, just testing the iPod for posting! Hope everyones ok? Esp dylan mm? Hope he was ok thru the nite, I'm so not used to bein up early we don't normally wake up til gone 9 n the kids woke up at half 6 *yawn*

SugarSpun

ManOnTheMoon wrote: »

Let's just say she's staying the night. The spare room is nice and cosy and she doesn't have work tomorrow, so she's staying over.

:eek::eek::eek: And I thought I was a fast mover....

money_maker wrote: »

not tonight MOTM, but tomorrow morning when the girls are at school and she has a shower and you accidentally bump into her coming out of the bathroom wearing only a towel ............

I saw a film that started like that once.
Bow chicka bow wowwwwwww.....

money_maker wrote: »

what am I going to get my OH for christmas ??? he is the hardest person to buy for !!

How about this? Quidco too And it gives you £20ish for Ann Summers

Pate recipe ....

3 ounces duck fat
1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
1 duck liver (about 3 ounces), cut into 1-inch pieces
1/4 teaspoon herbes de Provence
1 clove garlic, peeled and crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Cognac

Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pât! is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time. It will keep for about 4 days

How's Dylan this morning?

Hello Weezlie

I'm not a big sushi fn, but for me it's the rice vinegar that's the problem, blech

Sorry BM but the image of the cats attacking the tree has me :rotfl:

Wrapping presents starts today, and the people who couldn't make it here yesterday are stopping by for tea and cake. They're under strict instructions to bring nothing!

Edit: Sorry Bruno and Carla, I completely forgot

Eggnog Cheesecake

1/2 cup digestive crumbs
1 tablespoon white sugar
1.5 tablespoons melted butter
1.5 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1.5 tablespoons SR flour
1/2 cup eggnog
1 egg
1 tablespoons rum
1/2 pinch ground nutmeg


Preheat oven to 165 degrees C.
In a medium bowl combine crumbs, 1 tablespoon sugar and butter. Press into the bottom of a 9 inch spring form pan.
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 220 degrees C.
In a food processor combine cream cheese, 1/2 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
Bake in preheated oven for 10 minutes.
Reduce heat to 120 and bake for 45 minutes, or until centre of cake is barely firm to the touch. Remove from the

oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

BrunoM

That's more than fine Sugar I could handle waiting a day to slake my eggnog lust! Probably be weeks til I try it but I'd like to.

r.mac_2

MadDogWoman wrote: »

I thought you'd like to see DD being a little star



MDW

that's sooo cute

3onitsway wrote: »

Huge hugs RMac - well done for speaking about it now! :T
I wasn't diagnosed until DD1 was 5 years old! From DS's birth until DD1 was 5, (8 years!) i'd just assumed I was just going crazy! I remember doing the questionairre you mentioned, and ticking the 'right' answers!

I was happy that this time, i'd know what to look out for - and I wouldn't be ashamed to admit it.

How's OH? Is he helping/understanding?

Thanks - it makes me feel better that other people I 'know' have dealt with it as well but 5 years :eek: wow! I'm glad I spoke up when I did!:p

Sami_Bee wrote: »

MM duck pate - do you have a posh deli type thing nearby? here I'd try selfridges if not.
I'm assuming you've tried all the supermarkets already

waitrose do a duck and champagne pate which is delicious - try their deli counter. Otherwise you could order online????

sami - re: the china you are looking for. Look at wedgewood for a blue dish, for something with a very good name and a bit more fancy try crown derby. (usually blue and red and gold). hope that helps a little.

Oh and Happy Anniversary to Got-it-spent-it. It is also my 2nd wedding anniversary. DH has excelled himself and booked a wonderful weekend away for us. I'm only planning on leaving the hotel room to get to the spa;)