Yesterday kena pegi antenatal check- up kat my gynae, Dr Zainol. Since dah 33 wks, I pun booked le siap2 the big day nnt. Kitaorang nak Thursday. So, the suitable date would be on 2nd Dec. But, before tu, I have another check-up to go.
Semalam, masa scan, uri still kat bawah but naik sikit je. Bb pun still in horizontal position. The weight is now 2.5kg. Kalau ikut the birth weights of the princesses, diorang semua around 3 kg ie 3, 3.1 & 3.05kg respectively. This time pun masa bb keluar nnt pun may be ard that wt.
Untuk operation kali ni, actually I seriau gak coz Dr dah siap2 warning, kalau the previous incision just muat2 utk kluarkn bb & they need more space for BTL, may be kena wat gak sikit vertical incision. Ngeri je bila dgr dia ckp cam tu. Yg horizontal incision tu dah cukup sakit, ni pulak nak tmbh vertical one lak. Ish.. Hopefully, tak perlu le. Masa bb Adalia dulu, they had to push 4 org incl the anaest, Dr Mansor utk kluarkn dia. I yg sedar masa tu, eventhough tak rasa apa2 from my waist down, mmg dah seriau dah masa tu. But, Alhamdulillah semua slamat.
Meanwhile, since masih larat & ada mood nak try resipi2, I made Rich Choc Pudding. Ni kes nak menghabiskan susu coklat Alysa. Terbeli brand yang dia tak suka. So, terperap le tak de org makan. Resipi cedok dari Jun kat myResipi. Very nice & rich indeed. The princesses love it.
Rich Choc Pudding
Bahan-bahan ( 1 loyang sederhana besar )
1/2 cawan serbuk koko
1 cawan gula ( I reduced to 3/4 cup )
1/2 cawan susu tepung ( I used susu tepung coklat )
1/2 sudu teh garam
4 1/4 cawan air
4 sudu besar tepung jagung
1/2 sudu teh esen vanilla
3 sudu besar butter
1 paket serbuk agar2 (10-11gm)
Cara-cara
1.Campurkan semua bahan kecuali butter dan kacau selalu hingga mendidih.
2.Masukkan butter, kacau hingga pekat.
3.Angkat dan masukkan kedalam loyang atau acuan yg disukai. Sejukkan.
NASI DAGING UTARA
-
Assalamualaikum.. Hari ni kita baru sempat nak updet menu istimewa sempena
besday Anakanda Sri & Adam yg dimasak baru-baru ni. Pestaim kita masak Nasi
...
1 month ago
No comments:
Post a Comment