Time flied, Carmen already 16 months old. Look like whom? Daddy or mummy? Some said look like daddy and some said look like mummy, but for me, at the beginning stage she does not look a like to us, but slowly I realize that her face is more like mummy younger time (I took out mummy children time photo). Especially her eyes (both also eye big big), nose and mouth as well.
At this stage, she can walk very well and can run around inside the house. She very active, like to play, like to watch musical CDs/DVDs and talk a lots, talk a lots of baby language, except ‘papa’ ‘mama’ and ‘popo’.
We train her to sleep early everyday, are a good habit and are good to the person who take care of her, can rest early. Now she sleeps with ‘popo’. Around 930pm she will sleep, and sleep for the whole night until next day morning. Many people asked, will she wake up for milk at the middle of midnight? I told them, she never wake up after 4 months old, they all got shock, really unbelievable and jealous.
I believe every parent hope their children growing up in good health, nothing is more important than health. That’s our wish as well. Carmen, you must growing up in good health, don’t make daddy and mummy worry about you, girl, we love you.
1 1/2 cups (12 fl oz) water
3 peaches, halved and stoned
1 tablespoon powdered gelatine
1/3 cup (2 1/2 fl oz) water
3 3/4 cups (30 fl oz) (single or pouring) cream
1 cup icing (confectioner’s) sugar
1 teaspoon vanilla extract
Place the water and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Add the peaches and allow to simmer for 3-5 minutes or until soft. Remove the peaches (reserving the poaching liquid), slip off the skins and set the fruit aside.
Place 1/4 cup of the peach liquid in a bowl, sprinkle over the gelatine and set aside for 5 minutes. Add the gelatin mixture to the remaining liquid in the saucepan, stir through and simmer for 2 minutes or until dissolved.
Place the peach halves, cut-side up, in a well greased 26cm x 8cm x 7.5cm (10in x 3 1/4 x 3in) loaf tin and pour over the liquid. Refrigererate for 2 hours or until firm. to amek the panna cotta, sprinkle the gelatine over teh water and set aside fro 5 minutes.
Place the cream, icing stir. Add the gelatine mixture and simmer over loq heat temperature then pour the mixture over the set jelly and refrigerate for 6 hours or overnight.
To serve, dip the tin into a baking dish of warm water and invert onto a plate. Slice and serve immediately.