ม่ายยย อย่ากินหนูหนูมีแต่กระดูก🍗
Nope, don't eat me. I only have bones. 🍗Translated
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ม่ายยย อย่ากินหนูหนูมีแต่กระดูก🍗
Nope, don't eat me. I only have bones. 🍗Translated
Egan pointed to my belly recently and said “Another baby?” (Should I laugh or cry?)
Egan最近指我肚子然後問我“還有另外一個寶寶？“（不知道要笑還是哭）
So, here’s the truth of it. 40 weeks of baby development can be and feel and even look so so sexy while you know there’s a baby in your womb and you’re creating a life. Once that baby is out and about and partying hard at night, though, suddenly your body doesn’t feel so sexy anymore.
好的。不想聽的話來了。你花40個禮拜的時間來“製造一個寶寶“，過程中有時候真的會覺得好幸福，甚至你會覺得自己好性感。肚子很好摸。但，寶寶一出生然後晚上在房間不睡覺開趴的時候，你看到自己的身材會突然覺得一點也不性感了。
There’s saggy bits, there’s wrinkles, there’s stretch marks, there are things flapping around that never flapped before. Ladies---- You WILL still look pregnant. I magically grew another two butts (which you’d THINK would be a good thing, but nope…) Boobies are probably looking AMAZING, but even that comes with the challenge of what to do with these new sets of udders.
有鬆鬆下垂的一坨一坨，有皺紋，有好多新的妊娠紋，有不該飛來飛去的肉。。。在飛來飛去。 女人們，你。看。起。來。還。是。會。像。在。懷。孕！我的屁股多了兩個（不是好事變翹的那種）。胸部，哇噻！很漂亮喔。。。 很大，很挺，很豐滿。。。但是，到底要怎麼使用這組新的ㄋㄟ ㄋㄟ啊，又要開始跟它戰鬥了。
I found my postpartum pic after Egan and here’s my postpartum pic after Dylan. My body the second time around definitely feels even MORE saggy and baggy all over. Definitely a lot more “luggage” the second time around.
我找到那時候生Egan的產後身材。也跟你分享我生Dylan的產後身材。看的出來比起上一次，我這次到處都更鬆鬆垮垮軟軟的。比較多Dylan忘記帶走的“行李“。
Anyway, this is just a quick reminder (to you and to myself!) that it took us 9-10 months to create a new life, so don’t be too hard on yourself when after you deliver a baby, your body is looking like it does. It will take time to heal, to recover, to rebuild, to tighten up again, and to become a new version of your old body.
最後，這是一個溫馨的提醒(給你跟我自己！）我們花了快10個月的時間創造新生命，所以不要對自己太嚴格。生完小孩也是要對自己好一點。你會需要時間治癒，恢復，重建，再次變緊實，讓身體變成2.0新版本。
媽媽們，加油！爸爸們，鼓勵一下你寶寶的媽媽囉！
Is that Winnie the Pooh's honey jar? Nope! It's a big piece of bread baked with a hollow center and filled with pudding. On top of the pudding bread, we added caramel-flavored pound cake batter. Add an ample amount of fresh cream... and we're done! A giant pudding bread that looks like a cupcake! We had to try this one five times... but we finally got it right!
*Recipe*
1. Add yellow food coloring to approximately 210g of milk that has been heated to around 30°C.
2. Mix together 270g strong flour (bread flour), 30g weak flour (cake flour), 20g sugar, 4g salt (1 teaspoon), 3g dry yeast, and the milk from Step 1. Knead until mixture forms into a single clump. You can knead it with your hands.
3. Add 30g unsalted butter that has been allowed to warm to room temperature and knead the mixture well until it becomes smooth.
4. Form the mixture into a ball, place it into a bowl lightly coated with vegetable oil, and cover it with plastic wrap.
5. Place in a warm area (40°C) and allow yeast to work on fermentation for 40 minutes (Primary Fermentation).
6. When the dough has risen to about two times its original size, pour it out onto a flat surface and allow gas to escape.
7. Separate dough into two portions. One 200g and the other 350g.
8. Stretch the smooth dough so that the openings are on the inside and firmly pinch it shut.
9. Cover dough with a wet cloth and allow to rest for 12 minutes. (Bench Time)
10. Stretch out the dough and put 18g of marshmallows in one of the dough balls and 31g of marshmallows in the other. Firmly pinch shut.
11. Add the dough from Step 10 into a mold lightly greased with vegetable oil. Place the dough so that the cupcake lid piece has its seam on top and the base piece has its seam on the bottom.
12. Place in a warm area (40°C) and allow to ferment again for approximately 30 minutes (Secondary Fermentation).
13. Place an oven sheet and some form of flat weight on top to ensure the dough cooks level.
14. Pre-heat the oven to 190°C, turn it down to 160°C and cook for 10 minutes. Turn it down again to 150°C and cook for another 10 minutes. Bake slowly so as to not darkly color the dough due to heat.
15. When done baking, place the dough on top of a wire mesh to allow it to cool.
Now let's make the pound cake batter to go on top. You will only need 1/4 of the dough this recipe makes. You can use the rest to make something like Sweet Boule (Yamazaki Pan) by placing it on top of regular bread and baking for 7 minutes in an oven preheated to 200°C.
16. Add 76g of caramel sauce to 40g of butter that has been allowed to warm to room temperature and mix together. Caramel sauce can be homemade. For homemade caramel sauce, use 70g.
17. Add 30g of beaten egg and mix together.
18. Sift in 60g of strong flour (bread flour) and mix together.
19. Insert mixture into a piping bag.
20. Pipe the mixture from Step 19 onto the top of the cupcake.
21. Bake for 4 minutes in an oven preheated to 200°C.
22. Remove from oven and once again add mixture from Step 19 as you did before.
23. Bake for 2 more minutes and watch to see how the pound cake batter is drooping. Remove from oven and add more batter.
24. Bake for 6 more minutes to finish. Allow the finished product to cool.
25. Fill the lower portion of the cupcake mold bread with pudding. We were able to add 210g of pudding.
26. Add fresh cream to the piece from Step 24. We were able to add 215g of fresh cream.
27. Place the lid from Step 26 onto the base from Step 25.
28. Finished! We bought this mold a long time ago and now I've finally made a video using it. It was quite the long road. We failed so many times and none of those failures made a good video. It's pretty much all made from willpower.
くまのプーさんが「はーちみーつどーろぼー」と言ってきてもあわてずに「プリンパンです」と言いましょう。
中が空洞になるように焼いた大きなパンにいっぱいプリンを詰めたプリンパン作りました。大きなプリンパンの上にはカラメルソース味のパウンド生地。生クリームもいっぱいに入れて。やっとできた！でっかいカップケーキみたいなプリンパン。なんだかんだで、やり直すこと計５回・・・何とか形になりました！文字数制限のため日本語版はこちらで→ http://ameblo.jp/mosogourmet/entry-12253161062.html
Summer is coming! The season for ice cream. Hence this time, we tried making rocky road-style cereal bars using an ice bar mold. You can choose to add chocolate such as white chocolate, or granola with fruits! Sounds incompatible? Nope. Surprisingly, it is easy to eat because it is in the form of a bar and does not melt. You can't beat this taste!
*Recipe* (Makes 6 ice bars + a little bit more)
1. Melt 170g of white chocolate over hot water.
2. Add in 120g of any cereal you like, and 50g of mini marshmallows. Mix them together. (You can use colored marshmallows to make it colorful and pretty.)
3. Add the mixture into an ice bar mold.
4. Insert a popsicle stick. Make sure it is firmly inserted so that it does not fall out.
5. Chill it in the refrigerator.
6. Remove from the mold. It will be easier to remove after placing it in room temperature for a while.
7. The amount of calories sounds dreadful if you eat the whole of 1 bar, but you will still eat it no matter what. The amount of marshmallows added has to be more than 1/3 of the cereal.
Take note that it will be too hard if the marshmallows are too little, and it will be really hard to eat (T_T). What's more, it is very important to increase the amount of marshmallows when the ice bar mold is thick. Please do not force your teeth through if it is too hard. The white chocolate : cereal + marshmallow can be in a 1:1 ratio.
夏が近づいてきました！アイスバーが気になる季節です。そこで今回、ロッキーロード風なシリアルバーをアイスバーの型を使って作ってみました。チョコレートはホワイトチョコレート、フルーツ入りのグラノーラをチョイスして！強引？いや、意外にバーがついてるから溶け出さなくて食べやすい。間違いのない味です！
*レシピ*（アイスバー6本分＋ちょこっと）
１．ホワイトチョコレート 170gを湯煎で溶かします。
２．お好みのシリアル 120gとミニマシュマロ 50gを入れかき混ぜる。（色どりにカラーマシュマロを使うとかわいいです。）
３．アイスバーの型に入れる。
４．アイス棒をさす。取り出す時に抜けないようにしっかりと。
５．冷蔵庫で冷やす。
６．型から取り出す。室温に置き、しばらくしてから取り出すと型から出しやすい。
７．丸ごと１本食べたら、これもカロリーやばいな。でも食べちゃうのよ、食べますとも。
マシュマロはシリアルの1/3以上入れること。マシュマロの量が少ないと固くて食べられません(T_T)ので注意。あと、アイスバーの型が分厚い時はマシュマロ量を増やしたほうが賢明です。くれぐれも固くて歯をダメにしないでくださいね。［ホワイトチョコレート：シリアル＋マシュマロ］は［１：１］の割合でできます。プレゼントにもいいですよ、冬なら。。。
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