No computer, no Internet,
I wish everyone that visits my blog a HAPPY NEW YEAR!
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No, no, I didn't get a Laptop for Christmas, no Ipod or Cell phone. This year we had no physical Christmas presents. Oh...yes...we had...2 tires for our car....
This year, again, no money to buy presents for us, the couple. What we got was some more debt in our bank account. Better days will came...people tell me this for years, well, I hope some day I better days will come.
No physical presents...but some emotional ones...
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We have been having low temperatures but Sunday morning we had the sun shinning on our backyard and it was warm so we went outside to play a little. It was around
I believe no words are needed to express their happiness. They barely could open their eyes because of the sun. Flower was laughing at Sun's funny face. I was asking him to look at me but the sun was too strong and he couldn't open his eyes.
There was happiness in their faces. That makes me VERY HAPPY!!

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Sunday
In a local Hypermarket Noddy came to greet his fans and take photos with them.
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Friday, Sun went in a school tour to the capital - Lisbon - to see the theatre "The Little Prince by Antoine de Saint Exupéry.

This School Tour was in the last day of school of 2006. Now school restarts on January 3rd."Set up in Praça do Comércio, one of the city’s most important squares, this giant Christmas tree will light up the entire city, creating an atmosphere of warmth and light. The 75 metre high Christmas tree will stand three metres taller than in 2005, with bells being this year’s theme.
This magnificent structure can be admired in all its beauty until January 7, the special celebration day for the orthodox Christmas.
Entertainment events are planned throughout the month of December at Praça do Comércio, where the tree is located."
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Today let's make a Portuguese Steak. It's tasty and easy to make. The flavor of the sauce is delicious.
1- 1 tablespoon red wine vinegar
2- 1 garlic clove, minced
3- 2 (8 ounce) beef tenderloin steaks (1 inch thick)
4- 1 tablespoon butter
5- 1 tablespoon olive oil
6- 1/2 cup red wine
7- 1 1/2 teaspoons tomato paste
8- 2 tablespoons butter, cut into pieces, room temperature
9- 2 slices prosciutto, chopped
10- 2 tablespoons parsley
salt, pepper
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Favorite Ingredients Friday
Although I know I am blessed to have what I have, husband, my kids, a house (paying it to the bank), I miss other stuff I want to have. I see people shopping clothes, shoes, housewares, furniture, small house items and I can’t buy them. I see my bosses buying new cars, new boats and I can’t even buy new clothes for me because money isn’t enough. I’m fed up of counting every Euro, every cent I have in my wallet. I’m fed up of not having money to have dinner in a restaurant, even if it is once in six months. I need new clothes, I need shoes, I need a lamp and a rug for my daughter’s room, etc..
When Christmas comes this sad, desperate feeling gets worse.
We, close family – aunts and grandparents, agreed that we only give presents to the little ones. That means 4 kids for me. I have to buy presents for my nephews; my son and daughter receive only one or two presents from us because they are going to receive a lot of presents from their Aunts and Grandparents, plus three close neighbours and again no money left for me or my husband and a red mark in the bank account. Ouch!!
We have been married for 12 years and every year we say, it’s going to be better next year, but again not this year. I guess I’ll have to wait for 2007.
I know that you might be asking why I am feeling this way if I have a job, a husband, two wonderful kids, a house to live in, food, some clothes, etc.. Well, I ask myself that question many times. Why I am not satisfied with what I have? I guess I want more, not a lot more, but a little more. I don’t want to live in the edge, always counting the cents, always making sums in my head, day and night, so that the money reaches the end of the money, I don’t want to reach the middle of the month with no money in my account. I just want to live with less worry, I have other things to do, but I’m stuck in the money issue.
I tried to earn money on the internet, tried to get an internet home job I could do at night, I want to earn some extra money but till now I wasn’t able to find anything.
This is how am feeling today. Tomorrow maybe I have a better day.
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| You Have Good Karma |
![]() In general, you like to do the right thing when it comes to others. Your caring personality really shines through. Sure, you have your moments of weakness - and occasionally act out. But, all in all, you're karma is good... even with those few dark spots. |
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weekend
It was holiday in Portugal.
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Molotoff Pudding is one of my favourite desserts. This recipe comes from a Traditional Portuguese Pudding book. It's easy to make and it's delicious.
For the pudding
7 egg whites
2 teaspoons cornstarch
7 tablespoons sugar
100 g slivered almonds, roasted
For the egg sweet
7 egg yolks
1 teaspoon cornstarch
8 tablespoons water
8 tablespoons sugar
lemon juice, to taste
2 tablespoons butter, for greasing
1. Whip the egg whites until they are very stiff and firm.
2. Add the cornstarch very slowly, always continuing to whip.
3. Put the sugar in a pan and heat until it becomes golden.
4. Add it, while hot, to the whipped whites, to give them colour.
5. Heat the oven at a low heat.
6. Meanwhile, prepare a pan with boiling water that is big enough to fit your cake tin in, to cook the pudding in a warm water bath.
7. With butter, grease a tube or bundt pan.
8. Put in the whipped whites, smooth the surface and place in the oven, in the bain-marie pan, to cook for 7 minutes.
9. Watch that it doesn't become too brown.
10. Turn off the oven and leave the pudding inside.
11. Allow to cool for 15 minutes with the oven door open or shut, depending on the colour of the pudding, which should never be darker than light brown.
12. Meanwhile, make the egg-sweet, boiling the sugar with the water until it forms a thick syrup.
13. Remove from the heat and when cool add the egg yolks, beaten with the cornstarch and a few drops of lemon juice.
14. Let it boil up again and if too thick add a little more water.
15. Very carefully, remove the pudding from the tin.
16. Place in a deep dish, cover with the egg sauce and decorate with the roasted almonds.
Enjoy!!
To check other Favorite Ingredients Friday visit Overwhelmed With Joy .
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Favorite Ingredients Friday
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Love Thursday
Lately I have been thinking a lot about Sun’s behaviour.
Last week he was kicked out of Hip Hop class and this week in the same class, he behaved perfectly, even gave ideas for a show they are preparing. I guess kicking him out of class was a good choice and had its benefits.
I really don’t think slapping him is a solution but in some situations it works. I don’t like to do it because I feel like I am abusing him. There must be other ways; maybe I still haven’t found the right one. I’ll keep looking for it. Something must work. I must discipline him. He has to listen and obey us. When we say no to something, even with a fair explanation, he keeps touching, insisting on the subject all day. It’s a torture to us. He follows us every where in the house or even when we are driving and keeps insisting, insisting, to get what he wants.
At school and in Occupation of Free Time they say he is a very clever boy. I also find that. All the insisting behaviour and ways he finds to try to break us and agree with what he wants, is a very clever attitude, I must admit it. He is also very manipulative. He always finds ways, paths that lead him to succeed in convincing us. So when he doesn’t get what he wants he feels frustration, failure and he keeps insisting, insisting, insisting and drives us crazy.
I know he’s not the only one. Most kids implore for what they want, they don’t accept “no’s” as an acceptable answer. I always try to justify my answer and explain why I am saying no. Well, but he doesn’t care and keeps insisting.
I know I can not break rules and I have to keep contradicting him when I have to.
I am going to take a close look at all the items in Parent Center regarding Age 5-8 to get some ideas.
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This week I chose a very simple traditional Portuguese recipe. It is a very tasty cake, kids love it and it's very easy to make. Each town in Portugal has its own recipe but I like this one:
Pão-de-Ló (Portuguese Sponge Cake) by Jean Anderson from The Food of Portugal ; (William Morrow, 1986)
Makes one 10-inch tube cake
Ingredients
1. 4 large eggs
2. 8 large egg yolks
3. 1 1/4 cups sugar
4. 1 1/2 cups sifted all-purpose flour
1. Preheat the oven to 350°F (175°C). Cut six 7-inch squares of baking parchment, then line a well-buttered 10-inch tube pan this way: Place a parchment square on the diagonal in the bottom of the pan so that one of its points touches the central tube; now flatten the square against the bottom of the pan and up the side, pleating it as needed for a smooth fit. Next lay a second square of parchment in the pan the same way, so that it slightly overlaps the first square, and smooth it against the pan bottom and side, pleating it as necessary for a snug fit. Continue lining the pan with the parchment squares, each one overlapping the previous one, until you've completely covered the bottom and sides of the pan; you'll need all six squares. The points of the squares will stand several inches above the rim of the pan all around; this lends a decorative touch and is characteristic of Pão-de-Ló.
2. Beat the eggs and egg yolks in an electric mixer at high speed for 1 minute; now add the sugar in a slow but steady stream, beating all the while, and when all the sugar is incorporated, beat at highest mixer speed for 15 minutes.
3. Reduce the mixer speed to low and add the flour, 1 heaping tablespoon at a time, beating all the while. Stop the machine about midway through the addition of the flour and scrape down the sides of the mixer bowl thoroughly. Resume adding the flour at low mixer speed and, when all of it is incorporated, spoon the batter at once into the prepared pan. Bake uncovered for 40 minutes or until the cake is lightly browned and spongy to the touch. Remove the cake from the oven and from its pan, then cool it rightside up in its parchment liner on a cake rack. Let the cake come to room temperature before serving or using in recipes.
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Favorite Ingredients Friday
I'm very proud of my Sun.
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