Sambal Tumis Paste

We visited Boston in May, and met up with a Singapore friend who happened to be in that area for a business trip. He was so kind to bring for us Chicken Rice Paste, BaKau, Chilli Crab Paste and many other sauces!

Since hubby dear would be having lunch at home, I thought I would try cooking lunch using the packet of Sambal Tumis Paste. Instead of having it as a dish, I used it as a sauce for noodles! Oh, the taste of home ... however bad my cooking is, one can't go wrong with these sauces from home =D

Heat up the pan. When the pan is hot, add a little oil. Add the prawns when the oil is hot.

Add the sauce and water, according to the instructions on the package. When the sauce is heated through, and the prawns are cooked, switch off heat. I added in some cooked cauliflower into the sauce.

Can you spot them?

Have your cooked noodles ready on a plate. Scoop the sambal prawns and sauce over the noodles. This dish is easy to prepare. Did I mention it was yummy too?

The weather has been good ... cool and sunny. Amazingly, the leaves were still hanging on the branches! This autumn is really beautiful! So I took my camera with me when I went to pick the kids up from school. Check out the blue sky and colourful leaves!

It was a pleasant walk from home to school. I was glad I left the house earlier, took a leisurely stroll to the school, and enjoyed the beautiful colours of Fall.

And this pile of brown oak leaves greeted me when we got home. The wind blew them off the branches, and those on the ground just got "swept" by the wind into a pile =)

One thing I learnt since entering the woods ... Take time to enjoy the simple things in life.

Angry Birds - White Bird

It's September, and it's Back-To-School for the boys!

And it's Back-To-Bento-Making for mom!

Yeah! It means that I have more time to do things at a slower pace.

Much as I miss having the company of the boys at home, I really need those "Me-Time" to recharge my batteries =)

For the new school term, I bought lunch boxes for the boys. The ones that they were using last school term were in quite bad shape. Plus they are also eating a lot more, especially after a summer of everyday swimming.

The boys were introduced to the Angry Birds Game on the iPad this summer. And so, they were allowed, and had been playing, since they were very disciplined when it was time to do their Math workbooks. I was very pleased with the effort they put into the Math this summer vacation. The elder boy would take out his workbook, set the timer, and start doing his sums. The little one would follow. It was a great improvement from last summer. Last summer, every Math session was filled with their protests and complaints ... It's vacation, why do we have to do work? It's too hard.

I don't know how to do. I don't want to do.

Hopefully, this Angry Bird Bento lunch can help cheer up the little one, since he is alone in a new class this school term. He has been quite miserable for the last two days of school. New teacher, new classroom, new friends, new routine. He has been pushed out of his comfort zone. His new teacher is a very nice lady, who notices some tears in his eyes on the first day of school. I'm sure she will help him settle into his new environment very quickly.

In today's lunch, we have cauliflower and broccoli, and panfried Japanese fishcake. Since the lunchbox is bigger, I put in two strawberries instead of one. The sauce for the fishcake ... 1.5 tbsp soy sauce, mixed with 1/2 tbsp each of sake (or shaoxing), mirin and sugar. Pour the sauce into a heated pan, or the pan that you use to fry the fishcake. When the sauce starts to bubble, return the panfried fishcake to the pan and glazed the slices with the bubbling sauce.

And what's for lunch tomorrow?

Another AngryBird-theme bento =)

Pan-Fried Salmon Steak

We were happy when we saw this salmon steak at the supermarket. Most of the salmon we saw at the supermarket were salmon fillets. Somehow, the texture is different from that of a salmon steak. Of course, we were delighted to pan fry the salmon steak for dinner =)

1/2 pound Salmon Steak

1 tbsp Mirin

1 tbsp Soy Sauce (I use Kikkomann's Low Sodium Soy)

1 tsp Sugar

1-2 tbsp Butter/Olive Oil

• Wash and pat dry the salmon steak.
• Heat up a frying pan.
• Add butter/olive oil to coat the pan.
• When butter/olive oil is hot, carefully add the salmon steak.
• Make sure the steak is dry, or the oil will splatter.
• Pan fry on medium heat, till one side is browned.
• Turn over and continue to pan fry till both sides are browned, and the steak is thoroughly cooked.
• Remove salmon steak from pan.
• Using a paper towel, absorb the excess oil if any, leaving a little in the still heated pan.
• Mix the marinade in a bowl, and pour into the pan.
• Give it a quick stir, remove and pour over the salmon steak.
• Serve warm.

The salmon steak were fried till crispy on both sides. The sauce adds a nice sweet taste to the meat, with a tinge of saltiness. A bit of cleaning up to do after the frying, but well worth the effort!

Steamed Fish

This was the first time, since entering the woods 2.5 years ago, that we steamed a whole fish at home! How we missed eating steamed fish!

Most of the fish we see at the supermarket are fish fillets. There are a few supermarkets that sell the fish as a whole, with the head and tail attached. However, they are either not so fresh, or very expensive.

A couple of days more to Christmas, and I thought we had better stock up on our pantry supplies. So we took a trip down to Costco. It was not a wasted trip! We saw a counter selling fresh red snapper, cooked crab claws, and lobsters! The red snapper was selling at $5.99 per pound, vs $9.99 per pound at the supermarket near our apartment. It was a steal! We got one that weighed a little below a pound.

Hubby dear loves eating fish. He was very excited and was looking forward to dinner. I really disliked removing the scales from the fish, and so he volunteered to do it =) Phew! We had to line the walls of the sink with either aluminium foil, or papers from magazines. The scales flew all over the sink!

While hubby dear was removing the scales, I soaked the chinese mushrooms in warm water, and sliced the ginger. Finally, he removed the scales from the fish. After cleaning and pat drying it, we were ready to marinate the fish!

3 tbsp Shaoxing Wine

2 tbsp Soy Sauce (Kikomman low sodium)

2 tbsp Sesame Oil

1 tbsp Mirin (Optional)

1 tbsp Water

2 inch Knob Old Ginger (sliced)

4 pcs Chinese Dried Mushrooms (reconstitute in warm water and sliced)

• Bring a pan of water to boil.
• Place the steaming stand and plate of fish in the pan of boiling water.
• Steam for 8 minutes. Yes, set the timer in case you forget the time and fish gets overcooked.

That was the most satisfying dinner we had for the year! The fish was very fresh, sweet and soft. We will be back for more!

Prawn Noodles

This prawn-noodle dish is not your typical prawn noodles. I cooked this light noodle meal for hubby dear, who just recovered from his fever, but still suffering from body aches and having a runny nose.

A simple, light noodle meal, in miso soup.

• Bring a pot of salted water to a boil.
• Add the prawns, shell or no shell.
• Remove the prawns from the pot when cooked.
• Immerse the prawns in a bowl of icy water (to stop the cooking).
• Remove the shells when the prawns cooled. Set aside.
• Cook the noodles (I use angle's hair) according to instructions on packet.
• Prepare the bowl of miso soup using miso paste.
• Add some baby spinach into the warm bowl of miso soup.
• The spinach will be softened by the soup.
• In the bowl of miso soup with spinach, add the cooked noodles.
• Top the bowl of noodles with the prawns.
• Sprinkle some dried parsley on top of the prawns.
• Serve warm.

So my dear hubby, should I fall sick and you are not sure what to cook for me, or how to cook, read this post and your problem will be solved =)

Jalapeno Spice Sauce Noodles

We invited some friends last Friday, and I took a recipe from the book, Williams-Sonoma : Food Made Fast Asian, to try. The salt and pepper prawns was a delightful dish! The prawns had a crunch to it, and the sauce ... Mmmm .... Hubby dear liked the sauce so much, he asked me to make it again. However, the book was with my friend, and I could only cook based on what I remembered. Proportion-wise .. it's just an estimate .. aga-aga (Hokkien).

Instead of coating the prawns with flour and searing them on a heated pan, I pan-fried the prawns (cleaned, deveined, and pat dry) with some butter. No salt, no other seasoning. Of course, no mess from trying to coat the prawns with flour. The prawns took less than 5 minutes to cook. After frying, I cooked the egg noodles as per the package instructions, and set it aside when done. Then I proceed to prepare the 5-spice mixture, and started mincing the garlic, ginger and jalapeno peppers!

1 head Garlic, minced

3" knob Ginger, minced

2 Jalapeno Pepper, deseeded and cubed

1 tsp 5-Spice Powder

1 tsp Sea Salt

1 tsp Ground White Powder

4 tsp Mirin

16 Large Prawns - Remove shells, deveined, cleaned and pat dry

• Heat up a pan.
• Add a tablespoon of butter, and two tablespoons of vegetable oil to the heated pan.
• Add the minced garlic, ginger and jalapeno peppers when the oils are heated through.
• Stir fry till fragrant.
• Add the 5-spice mixture and give it a quick stir.
• Add the noodles and mix well with the sauce.
• Add the cooked prawns and mix well.
• Turn off heat.
• Serve warm with some blanched Bak Choy.

The aroma of the garlic, ginger and jalapeno peppers filled the apartment, and hunger pangs striked. I wanted to take photo of my hubby's plate of noodles, as the plate look nicer with the noodles in it. But he was so hungry, he started eating before I could take any photos! Hence the not so nice plate was used for photo taking .....

Well, since it was just an aga-ration (Hokkien for estimation), the sauce turned out a little too salty for my taste buds. But hubby dear found it ok. The vegetables did a good job in balancing the saltiness of the sauce. Feel free to reduce the salt, or add more salt. I guess I had to cook this more often to get the proportion of the spice mixture right, instead of just using estimation.

Noodles in Shallot Oil

We love noodles!

Egg noodles, angel's hair, soba, udon.

You name it, we eat it =)

I usually cook noodles or pasta over the weekends. My boys don't really like mushrooms, especially chinese mushrooms. But I find that the chinese mushrooms give this dish that extra 'crunch'. Oh well, as long as they eat their vegetables ... yes, that's why the broccoli is in the dish. I try to give them more broccoli than mushrooms when I scoop the noodles onto their plate. No complaints from them about the noodles and broccoli.

1 Box Baby Portobello Mushrooms or any fresh mushrooms

4 Cloves Garlic, minced

8 -10 pcs Chinese Dried Mushrooms

2 Heads Shallots, minced

1 head of Broccoli - Cut into florets

Egg Noodles - Serves 3 adults

• Reconstitute the dried chinese mushrooms in hot water.
• When soften, drain and slice.
• Marinade the sliced mushroom with a little sugar and soy sauce.

• Cook egg noodles according to the instructions on the packet.
• Rinse in cold water and set aside.

• Heat up a pan.
• When hot, add a tablespoon of butter and a tablespoon of olive oil.
• When the oils are heated through, add the minced garlic.
• Fry till fragrant.
• Add the sliced portobello mushrooms.
• Fry till soft and cooked.
• Remove mushrooms and set aside.

• Heat up pan again.
• When hot, add a tablespoon of butter and two tablespoons of olive oil.
• When the oils are heated through, add the chopped shallots.
• Fry till fragrant.
• Add the chinese mushrooms and fry till soft.
• Add the portabella mushrooms and blanched broccoli.
• Add the egg noodles.
• Add some chicken stock if too dry.
• Toss the noodles to mix with the oil and both mushrooms.
• Turn off heat and remove from pan.
• Serve warm.

Since we had the vegetables and the carbohydrates, it's time to add some protein to the meal!

Served along side with the noodles and vegetables is a piece of baked salmon and a bowl of apple soup.

Clean and pat dry the salmon fillet.
Line a baking tray with parchment paper.

Season the salmon fillet/s with some sea salt, lemon juice and ground black pepper.
Add some melted butter to the salmon fillet. If you find butter too unhealthy for you, use olive oil instead of melted butter. For me, I just cut a thin slice of butter and top the salmon with it.
Put the salmon fillet, skin side down, on the lined tray.

Bake in a preheated oven at 400F, for about 20 minutes, or till cooked.

Enjoy!

Baked Tilapia

It's one of those days when you take out the tilapia fillets and stare real hard at them. You are at a loss.

How should I cook the fish?

What seasoning should I use?

I don't feel like cooking. Take-out sounds good.

Then reality sets in. I'm back in the woods!

Ok, I have to cook =(

With the temperature hitting a high 80F, and I was melting like a stick of butter, I decided to just send the tilapia fillets into the oven. I grabbed whatever I had in hand to season the tilapia fillets, keeping my fingers crossed that they would turn out "edible".

Lemon Juice

Garlic Powder

Paprika

Ground Black Pepper

Dab of Butter

• Line a baking tray with parchment paper.
• Clean and dry the thawed tilapia fillets.
• Pour some lemon juice onto each fillet.
• Sprinkle some garlic powder, paprika and ground black pepper onto both sides of the tilapia fillets.
• Add a tiny dab of butter onto the fillet.
• Bake at 400F till the fish is done.
• Serve warm.

The fillets didn't turn out too bad. I liked the lemony taste present in the tilapia fillets while the boys liked the buttery taste. Each of them had a fillet and finished it!

Steamed Salmon Rice with Mushrooms

You know how sometimes, you turned brain-dead from too much cooking?

You buy the usual meat ... chicken, turkey, seafood.

You buy the usual vegetables.

You open the freezer/fridge, stare very hard, and don't know what to cook!

I am thankful for the cookbooks I have at home.

This is yet another dish from the stack of cookbooks I bring back from Singapore ... Steamed Salmon Rice with mushrooms. An easy meal to prepare, especially when I am in a hurry. It frees me to do other chores and there is minimum cleaning up!

Adapted from Quick & Easy Japanese Recipes

(Periplus Mini Cookbooks)

Serves 4

Preparation Time : 15 mins

Cooking Time : 25 mins

6 Dried Shiitake Mushrooms

2 cups Uncooked Japanese Rice

2 tbsp Soy Sauce

3 tbsp Sake (I used Shaoxin Wine)

3 tsp Rice Vinegar

1/2 tsp Salt

70g Thinly sliced leek, soaked in water (I omit this)

200g Salmon fillets, cleaned and skin removed

4 tsp Mirin

2 Shiso or basil leaves, shredded (I omit this)

To garnish

Nori Lightly toasted and cut in thin strips

Sesame Seeds Roasted

• Place shiitake mushrooms into a bowl, cover with 500ml boiling water and soak for 10 minutes. Drain, squeezing gently to remove any excess liquid, remove tough stalks and slice thinly. Reserve soaking liquid to be added to the rice.
• Wash the rice and place in a rice cooker with soy sauce, sake, rice vinegar, salt and reserved shiitake liquid. Add enough water for cooking the rice. Stir to combine.
• Place leek, salmon, and reserved shiitake mushrooms on top of the rice.
• Start the rice cooker.
• When the rice is cooked, sprinkle with mirin and gently flake salmon with a fork. Add shiso and stir lightly to combine.
• Serve topped with nori and sesame seeds.

I microwaved the carrots till soft and added it to the rice as a side dish. No seasoning is required for the carrots as the natural sweetness is enough to balance the seasoning from the rice =)

Honey Walnut Shrimps

This is one dish we like to order when we eat out at chinese restaurants.

It is expensive to eat out, and it's expensive to order this dish every time we eat out. But the man and the boys love this dish! They like the sauce on the shrimps, and the crunchiness of the fried shrimps. Even darling son KW, who is not a fan of seafood, gives his thumbs up for this dish. I never know that it is so easy to prepare this dish, till I do a search on the internet for the recipe! It's really an easy and simple dish to prepare!

I know the texture of the shrimps taste better when I dip the shrimps in egg whites followed by flour. However, I am not very keen to use 3-4 eggs, just to get the egg whites! I know I can use the egg yolks for my cookie dough, but I'm not in the mood to bake any cookies this week. Hence I settled for this recipe, using flour and water instead of flour and egg whites. When I have collected enough egg whites from baking cookies, I will definitely cook this dish again. I will probably try another recipe from Rasa Malaysia, using egg whites for the shrimps, and preparing the walnuts in another way!

To prepare the candied walnuts

1 cup Walnuts

1 tbsp Butter

2 tbsp Sugar

• Heat up the butter in a pan.
• Add walnuts when butter has melted.
• Stir and coat the walnuts with butter.
• Fry the walnuts on medium heat.
• Add sugar and mix well with the walnuts.
• Spread walnuts on baking tray to cool.

To prepare the Shrimps

1 cup Corn Flour

1 cup Water

1 lb Shrimps, deveined and peeled

1 tsp Sugar

1/2 tsp Salt

• Add sugar and salt to corn flour.
• Add water and mix well.
• Dip shrimps into batter.
• Heat up a pan of oil.
• Deep fried the battered shrimps till golden brown.
• Remove and drain on a kitchen towel.
• Arrange on a plate and let cool.

To prepare the Sauce

3 tbsp Mayonnaise

1 tbsp Honey

2 tbsp Condensed Milk (I omit this)

1/2 tsp Lemon Juice

• Mix all the above ingredients in a bowl.
• Pour over the shrimps.
• Add the candied walnuts.

I don't have any condensed milk, so I omit it when preparing the sauce.

To my surprise, the sauce didn't turn out too bad! Even if I do have the condensed milk, I will probably reduce the amount, as I find the sweetness of the sauce without the condensed milk just right. I guess the condensed milk not only add a tinge of sweetness to the sauce, it helps to thicken the sauce as well. On second thought, I would like to replace honey with maple syrup the next time I cook this dish. I wonder how the sauce would turn out.

Do you know that you can also use the sauce (without the condensed milk) as a salad sauce?

A couple of days after cooking this dish, I bought a packet of "Lettuce Trio" while grocery shopping. I don't usually buy packets of salads, as the boys prefer vegetables like broccoli, cauliflower, mushrooms, and spinach. I was thinking of the kind of sauce to go with this salad, when I remembered the sauce from the dish Honey Walnut Shrimp. Why not give it a try? It's better than buying a bottle of salad sauce, and not able to finish it. I'm so glad I use the sauce! With the sauce on the salad, the boys actually asked for MORE vegetables! Hahaha! I'm really happy to see them eat their greens!

Sweet and Sour Prawns

What do you do when you have leftover celery, carrots, fresh button mushrooms, a handful of prawns, and a little canned canned crushed pineapples? Put them together and you get .... Sweet and Sour Prawns!

Sweet and Sour Prawns

10 Raw White Shrimps, deveined and shell removed.

1 stick Celery, diced

1 stick Carrot, peeled and diced

Some Fresh Button Mushroom, sliced

3 tbsp Tomato Ketchup

1 tbsp Sugar

2 tbsp Canned Crushed Pineapple with Juice

• Heat up a pan.
• Add 1 tbsp of butter.
• When butter has melted, add the mushrooms.
• Add the diced celery and carrots.
• Add a little water, and a dash of sea salt.
• Cover and cook till vegetables are softened.
• Remove from pan and set aside.
• Add 1 tbsp of butter to heated pan.
• Add the prawns and fry till cooked.
• Mix the solution of sugar and tomato ketchup with a little water.
• Add the mixture to the pan of cooked prawns.
• Add the cooked vegetables.
• Add 2 tbsp of canned crushed pineapples, and a little of the juice.
• Stir well and serve warm.

There you go! A one dish meal ... meat and vegetables together. Serve with a bowl of fluffy warm rice ... and some soup, on a cold winter afternoon!

Panko Shrimps with Sweet and Sour Sauce

I had a big of prawns sitting in the freezer, waiting to opened.

Darling son KW doesn't really like prawns, but hubby dear and darling son YW love it! In order for darling son KW to eat the prawns, I decided to "dress them up"! He gave me the "thumbs up" during dinner =)

Deep Fried Panko Shrimps

20 pcs Raw White Shrimp

1 cup Corn Flour or All Purpose Flour

1 Egg, lightly beaten

1 cup Panko (Add some grated Parmesan Cheese if you like)

• Deveined and remove tail of shrimps.
• Wash and dry the shrimps.
• Coat the shrimp with flour.
• Dip the flour-coated shrimp in egg.
• Lastly, dip the shrimp in Panko or breadcrumbs.
• Heat up a pan of oil.
• Deep fry the coated shrimps till golden brown.
• Keep the deep fried shrimps warm in a slightly heated oven.

Sweet and sour sauce is usually the dipping sauce for prawns.

I had no idea how to go about making the sauce actually. Since I was in a mood to experiment with the ingredients, I just mixed whatever I think would taste good! I was very glad the sauce turned out well. The taste of the sauce was right ... sweet and sour indeed, and very appetisting!

I was a little too generous with the amount of ingredients used, and ended with a big bowl of sauce. It worried me a little that I might have too much leftover. Having noodles with the sauce for dinner would be a good way to finish the bowl of sauce, but I had already cooked rice. The boys and the man liked the sauce so much, they polished off their rice and the sauce! Phew!

Sweet and Sour Sauce

5 tbsp Tomato Ketchup

2 tbsp Sugar

1 Carrot, Peeled and Cubed

1/2 can Crushed Pineapple with Juice

1/2 can Canned Mushrooms

1/2 Yellow Onion

1 tbsp Corn Flour

2-3 tbsp Water

• Heat up a pan.
• Add 1 tbsp of oil and fry the diced onion till fragrant.
• Add the canned mushrooms and carrots.
• Add a little water, cover and cook till carrots are soft.
• Mix the tomato ketchup and sugar.
• Pour into the pan of mushrooms, carrots and onion.
• Add the crushed pineapple and a little of the juice.
• Add the cornflour mixture slowly to thicken the sauce.
• Adjust the amount of cornflour mixture used, depending on the desired consistency of the sauce.

My kitchen, my laboratory! Yeah!

Bento Love

Love this book!

No kawaii bentos.
Just practical, simple to prepare bentos.

My kind of bento!

Boiled Salmon Rice Bento ... This is one good bento to bring to school. Easy to cook. Healthy.

• Boil 1 fillet raw salmon in salted water.
• Cook salmon thoroughly. Don't worry about over-boiling.
• Drain and pat dry the cooked salmon with a paper towel.
• Break into chunks and remove skin and bones, if any.
• Combine 1/2 teaspoon each of sake and soy sauce, and 1 teaspoon of sesame oil in a bowl and add the salmon chunks.
• Once flavor is absorbed, stir the flavored salmon into rice.
• Mix in the crumbled nori seaweed, and toasted black sesame seed, if using. I omit the black sesame seeds, as I don't have any on hand.
• Sides : Blanched broccoli florets, and scrambled eggs.

The boys had the boiled salmon rice for lunch today. They finished their rice and I was one happy mom! Yummy food for the boys, and minimal cleaning up for mom!

No-Fuss Lunch

Another easy-to-prepare meal for the lunch box ... Rice and blanched broccoli sprinkled with furikake, and baked popcorn shrimps.

I left the popcorn shrimps in the oven to bake, and got ready breakfast for the kids. While the shrimps were left to cool in the pan, I quickly washed up the dishes for breakfast, and cut the broccoli into smaller florets. When ready to pack the lunchbox, mix the rice, broccoli and furikake. Partition the container and pack in the popcorn shrimps.

A no-fuss lunch is packed!

Cold Lunch and School Field Trip

During dinner last night, darling son YW asked me :

"Can I bring the bun for my field trip tomorrow?"

So this morning, I packed the cream cheese bun I made yesterday, into his lunch box, together with some cherry tomatoes and sushi. With this Lock&Lock Box as his lunch box on a school field trip, I don't have to worry about him losing his thermal jar. The box is easy to open and lock, and Sushi is easy to eat. He doesn't need to ask for help to open his lunch box at all! He will have enough time to finish his lunch.

Salmon and Broccoli Sushi

Broccoli :

• Microwave and cut into smaller pieces.
• Mix the broccoli with rice.
• Add sushi rice vinegar. Mix well.
• Set aside to cool.

Salmon :

• Heat up a frying pan.
• Melt 1/2 tablespoon of butter in the heated pan.
• Put the salmon into the pan, with the skin side down.
• Cook the salmon, turning it at least twice.
• Sprinkle a pinch of salt onto salmon when almost cooked.
• Add a little more butter if required.
• Cut the salmon into long strips if possible.

Prepare the sushi :

• Lay a sheet of nori, shiny side down, on the bamboo sushi mat.
• Spread the rice and broccoli mix onto the sheet of nori.
• Place the salmon strips on the rice.
• Roll and cut.

Enjoy your bento lunch, my little darling .... love, Mummy =)

Seafood Lunch

Since the two boys were getting better, I thought fried omelette with prawns, since they like omelette, and sweet salmon would boost their appetite a little. The above portion was for my dear hubby. I topped the rice with furikake and homemade pork floss. Darling sons had broccoli instead of spinach. I blanched both the vegetables.

Sauce for salmon :

1 tsp Sugar

1 tbsp Mirin

1 tbsp Soy Sauce

1. Heat up the frying pan.
   
2. Pan fry the salmon with skin side up.
   
3. Turn over and pan fry the side with the skin. Add a little of the sauce.
   
4. Slowly pour the sauce into the pan.
   
5. Spoon the sauce over the salmon as it cooks.
   
6. Let the sauce gradually reduce to a glaze.
   

The boys were feeling alot better today.

They finished all the food on their plate.

I'm a happy mom!