RECIPES: Chicken Curry

Chicken Curry

Spice.

This word reminds me of three things, Spain, India and the famous all girl British pop act, the Spice Girls. 

(grabbed from Google)

(grabbed from Google)

No, seriously. I was also once a fan of these girls clad in flimsy dresses and towering heels. They are well known for the cheeky acts and the different persona they portray as they belt out about Girl Power. Who hasn't heard of this girl act? They must be one of the most famous music act in the world (after The Beatles and The Backstreet Boys), Sporty Spice (my first favorite tomboy), Baby Spice (the cute one), Scary Spice (I'm not sure why she's branded as "scary". Is it coz she's always clad in leopard or big cat prints? For me, she has the most beautiful face of the five), Posh Spice (the ever chic and elite, now my favorite) and Ginger Spice (the cheekiest redhead of them all)...all five of them make up one empowering girl group. Different personalities combined makes the Spice Girls one interesting music act.

This is just the same with food. We incorporate different tastes, aromas, spices and textures to make one delectable dish. When we say spice, often, chili is what pops to mind, ain't it? Of course it is. But little do we know, there are a whole lot more when it comes to varieties of spices. There's hundreds of them, and most of them are usually, if not always present, used in Spanish and Indian dishes. So, yes, let's talk about Indian dishes. Their dishes are always loaded with spices and I suppose they don't have a tongue for bland or light dishes. Brimming with strong flavours and aroma, Indian dishes make for one of the most flavorful food in the world, and the most famous of them would be Curry.

A common curry dish we Filipinos make is none other than Chicken Curry. Some like it green, some like it yellow. Whichever color it is, they both taste wonderfully aromatic.  But did you know that our love for this dish came not directly from our Indian brothers? Yes, it was handed done to us from our Hispanic colonizers. In their search for spices all over the world, the Spaniards came upon India and discovered the strong flavor it gives to dishes. This discovery was then brought to the melting pot of Asia, the Philippines. The Spaniards first brought the spice to the Philippines long before the Indians were able to barter or trade the said spice to our country for a living.

What makes a curry dish special? It is the blend of various spices, vegetables, coconut milk and meat combined into one flavourful viand. Just like the Spice Girls, it's a medley of different characteristics/flavors. What I love most about it is how the coconut milk gives it a creamy texture and a hint of sweetness from the carrots. But of course, since my dear husband's tummy is sensitive to coconut milk, I often resort to the commercialized coconut milk in powder form. There are several versions of Chicken Curry, this one that I'll share with you is what my boys love the most (ahem!)  I like my chicken curry a little hot, but since I have little boys, I omit the chili flakes from the dish and just add it to my own fish sauce for condiments. Enjoy!

INGREDIENTS:

2 tbsp olive oil
6 cloves of garlic, minced
1 medium onion, chopped
1 small ginger, julienned (ginger is optional)
1 small red bell pepper, seeded and cut into cubes
2 medium carrots, peeled and cubed
1/4 kilo potato marbles, peeled and halved
5pcs (1/2 kilo) chicken breast fillet, cut up and washed
1 cup chicken stock
2 tbsp curry powder (can use commercialized or pure curry powder)
1 cup fresh coconut milk OR 1 packet of coconut milk powder
1 tsp fish sauce (optional)
Chili flakes (optional)

DIRECTIONS:

1. Heat olive oil in a wok or skillet on medium heat.

2. Add carrots and potato marbles. Give it a good stir until vegetables are subtly browned on the edges. Once cooked, remove from heat and set aside.

3. In the same wok or skillet, saute garlic and onion (and ginger) until soft.

4. Add the chicken and cook until browned or until juices run clear.

5. Add curry powder, coconut milk and chicken stock. If using commercialized coconut milk powder, dissolve coconut milk powder and curry powder first in chicken stock. Make sure all lumps are dissolved before adding to wok.

6. Stir gently, cover and let simmer over low heat for 10 minutes. Stir occasionally to make sure the chicken cooks thoroughly and does not stick to the pan.

7. Add carrots, potatoes and bell pepper. Add fish sauce to taste, if desired. Let simmer for 5 minutes.

8. Remove from heat and serve hot with steaming rice. (If desired, fish sauce with red chili works best as a condiment for this dish for those who loves to have more spice.)

Spice up your life :)

RECIPES: Bacon and Chicken Bombs

Food, it is one of life's many essentials. It keeps us alive. Food brings people together and for some, inspired. For me food is love. I have come to nurture this passion for food. That of course involves digging into it and for the past couple of years the love of making delectable dishes for the people dear to me It all started with recalling those sumptuous aromas from my mom's kitchen, the holiday feasts my folks would prepare, our weekly family restaurant escapades and all those memories I could make of from my childhood. I love to eat, I LOVE FOOD, IT JUST DOESN'T LOVE ME BACK THAT MUCH. Since i like stuffing myself with good food and filling my tummy to the brim, I thought why not learn how to make it. And so my adventure in the kitchen began. Now, not only do I love to eat but also to cook for the people I love,family and friends alike. 

 I dream to become good at culinary one day, even without formal education about it. Who knows, maybe one day I might be able to make one of my dreams come true, to have my own food haven, a restaurant. 

Bacon and Chicken Bombs

Ingredients:

Skinless (and boneless) chicken breasts or fillets
1 cup fully cooked ham (minced or chopped into tiny bits)
1/2 inch cubes of cheddar cheese
as much bacon you want (cured or not is ok)
3 tbsps olive oil
1 cup chicken broth (the type that you let simmer for a long time, consists of chicken bones and meat, leeks, onions, carrots,etc)
OR 1 cup of chicken broth made with a cup of water and half a chicken bouillion
1/2 tsp salt
1/2 tsp pepper

Directions:

1. Flatten each piece of chicken to 1/4 inch thickness. I prefer pounding on it with the back of a knife's blade to tenderize and make it pliableit at the same time. Cut each strip to 1 and a half strips.

2. Place some minced ham across each strip of chicken, then place a cube of cheese at the end of each strip. Then carefully roll them up, yes, like you would a shanghai roll.

3. Take a cut up strip of bacon, (or if you're rich and you have a loads of bacon supply use an whole strip for each bomb, hihi) and wrap it around each rolled up chicken. Make sure each bomb is fully wrapped with bacon. Secure the end with a toothpick.

4. Once done with the roll and wrap process, heat a non-stick skillet at medium heat. cook bombs in olive oil until bacon is crispy. Be mindful not to let the bombs blow up while cooking ;) This will take about 10 minutes per batch.

5. Add the broth, salt and pepper to the skillet and let boil. Reduce heat, cover and let simmer for 10-15mins or until chicken juices run clear (TAKE NOTE BEGINNERS: until juices run clear, not until they're burnt ok)

6. Serve warm with choice of Ceasar dressing or Garlic Ranch dip.

TIPS:
*bombs are also great even without dressings or dips, you can try honey mustard sauce too
*bombs may be eaten as a viand or as bite sized snacks or whatever as long as you eat it :)
*these may also be covered in beer batter (for the drunkards). After it's been fully cooked, coat each bomb in beer batter and cook in olive oil again :)
*make sure to remove the toothpicks before you present them to kids.

Breastfeeding is Love

Breastfeeding.

The thought of it brings a lot of questions to mind. Do I have milk enough for my baby with this cup size? How do I start? Will my baby accept it? Will he be satisfied by my milk? How I wish I have my mom here with me to help and guide me through it.... And the list goes on.

When I was a first time mom, I feared a lot of things the moment we learned I fell pregnant. Morning sickness, the labor, the delivery, the safety and health of my child to be. Everything was new to me, and my mom isn't here to teach me anything about pregnancy and motherhood. I was scared. I knew I shouldn't be disheartened by my situation, although I've always been longing to hear loving and reassuring advises from my mother. I decided to do things my way and heed the help of Mr. Google. Away I went busying myself searching for answers to my questions, until I came upon What To Expect When You're Expecting and Breastfeeding Made Simple: Seven Natural Laws for Nursing Mothers. Good reads, I thought, next thing I knew I have the actual books at hand with my nose buried in them. I started reading everything I could to prepare myself for the next nine months of pregnancy and to ready myself on what I need to know and learn once my baby has entered the outside world. "Oh, so it's like that.", I said to myself when I came upon how to properly latch a newborn. Easy, I thought.

Or so I thought. Wrong. No, not the book, but me. My firstborn came in the wee hours of November 14, 2009, my 25th birthday. Great! I can finally put into test everything I have read. Keiran was placed onto my chest within the next five minutes he was born. "So it's you...", I greeted him before I drifted off from sheer exhaustion. I was already in the recovery room when I next saw my child, he was perfect. I had him latch on my left breast so he could have his much needed colostrum. It was hard. I couldn't get him to properly latch right away and I was so scared I might break him or something if I insist on making him latch. At last, he obliged and suckled to his content. What a relief it was, my baby did not reject me. It was euphoric, I am a mother now.

My first child, his first smile after having a taste of mommy's milk.

An hour later, I wheeled into my room. Rest, I can finally rest and replenish all my lost energy from pushing. I had my fill after my doctor gave me the green signal and then drifted off to sleep again. Hours passed and I was awoken with sad news. Baby Keiran wasn't well. He became dehydrated from our long and tedious labor and delivery. They had to hook him up to an IV to so he can can his fluids and antibiotics. Antibiotics? I panicked. What happened to my baby? He was just smiling hours ago when we tried to breastfeed. Apparently, baby Keiran was given formula milk while I was asleep. The pediatrician decided to supplement my child with milk that wasn't mine and without my knowledge. According to the doctor, baby started vomiting profusely and started to refuse any feedings, the more he became dehydrated. I was fuming mad, I was furious. I tried to get up and order my way to the nursery to see my poor child and give him my milk. I failed. It slipped my mind that my painkillers aren't taking effect on me at all, I could risk opening my fresh stitches and be sewn up again down there. Being allergic to paracetamol and analgesic has a lot of cons, and that time, it was the greatest disadvantage ever. I cried, screamed at the nurses asking for a higher dosage of painkillers so I could tend to my poor child. Every sting of my stitches equated my tears and heartbreak at not being able to rush to my child's side.

I prayed, so fervently. I need to be by my baby's side despite all the pain I have. After praying, I gathered all my strength and begged to be wheeled to the nursery. Thankfully they granted my request. The moment I got to the nursery and saw my helpless child hooked to a tube of IV, my heart broke a million pieces and scattered on the floor. I felt so helpless too, but I had to be strong for him. Inside the nursery, I couldn't wait to hold my dear little boy in my arms. I started to offer my breast as soon as I had him in my embrace. He wouldn't accept it, he seemed so tired from all the vomiting he had. Gently stroking his cheeks and humming a lullaby to him, I offered him my bosom once again, and gladly he accepted. Tears rolled down my cheeks, that latch meant hope. Soon he'll be better. As tears graced my face, blood trickled down my thighs onto the floor. I almost fainted while baby was cradled in my arms. I forgot to sit and take things easy before I nursed him, I was too eager that I forget how weak I still was. Seeing my little boy feed gave me the strength I knew I did not have.

From my two days stay in the hospital, I patiently went back and forth to the nursery every three hours to nurse my child and see his progress to myself. I did not mind the pain I still had, what's important is for my child to recuperate. Promising as it is, Keiran showed progress. He soon developed interest in feeding and he stopped vomiting already. When it was time to go home, his pediatrician advised us that baby still needed to stay. She wanted him to finish off the remaining medications and to mae sure he's 100% well before he's discharged. Again, my heart broke. The thought of coming home with empty arms drove me into tears. I wanted to bring him home and take care of him. It was my husband who was able to chide me down and convince me that it was what's best for our little one. I obliged with a heavy heart.

For the next 6 days our baby stayed in the hospital, my dear husband and I patiently went back and forth to the nursery for our Keiran's feeding times. It was tedious and tiring especially for a new mother who was still trying to recover and should be staying still in bed. We didn't mind. I was for our dear child. It was in one of those six days that we learned how good our baby's progress was becoming, until one day a nurse gave him formula again. He started to vomit once again, two days before he was scheduled for discharge. It was sickening mad. Our baby was well on our way to full recovery and then that?! We were so anxious to bring him home already but the doctor had to order another three more days for him to stay. Anxiety was killing me. Be patient. My husband said to me. That was too much to ask of an impatient person who was already just trying to be patient all those days. "This isn't just about you anymore, it's about the baby.", I said to  myself. 

Our much awaited day finally came, we picked him up from the hospital dressed him in his coming home clothes and homeward we went. It was a joyous moment, he's finally here with us. As soon as we stepped into our room, I nursed him. Oh how much we miss each other. He was so eager and longing. It was bliss, pure bliss. I couldn't contain myself and started crying again, this time tears of joy. Nobody can ever keep him away from me, nobody will ever separate us again.

Days later, on his first visit to the doctor, his pediatrician advised to try formula again to see if baby would react to it again. I wanted to say no, but as a first time mom, I didn't know much about being one so we obliged. Baby Keiran started to show fussyness and had terrible rashes on his bum even if we change his nappies each and every time he pees. (Yes, those were disposable diapers and as first time parents, we thought that we should change it every single time he pees, haha.) Off we went to the doctor once more, worried again. We were informed then that baby Keiran was lactose intolerant. What the heck is that?, I asked myself. It turns out that Keiran is not capable of digesting lactose, a substance found in milk. And so we were advised to give him lactose free formula instead. My eyebrows furrowed. I can't believe this. He was ok when I he solely had my milk, everything went wrong since he was given formula and now they still want him to have formula only that is lactose free? I started to have doubts in his doctor and changed pediatricians right after that. With the next doctor, we learned that yes, Keiran is lactose intolerant and it was best to give him breast milk and no other. Aha!!! My instinct was right! Happy with our new doctor, our breastfeeding journey began it's much awaited course. Sleepless nights, sore nipples, engorged breasts, leaky shirts and all, we experienced it all and Keiran started to show signs of his good health coming back. He became a happy baby, despite the fact that he developed allergies early in his life, he was healthy all throughout.

After months of breastfeeding Keiran, our journey came to a stop. The day he started gnawing and biting on my nipples, I got scared again. The shooting pain weakened my will to continue breastfeeding him. I felt like a failure for I was not prepared for it, more so in enduring it. This saddens me until now. Regrets. I wish I was brave enough to go on. I wish I was able to nurse him until he turns two or so. But I became a coward. 

Four years after, a new addition came to our family. Yes, baby Keiran is now a big brother to little Kollin. A new beginning, another chance. This time around, I made sure everything was under my control. We had little Kollin with me all the time and made sure our instructions are clear and heard that we strictly demand for no formula or any other supplements to be given to our second child. We had the new baby roomed in to make sure he was under our care 24 hours a day. This time I was fully prepared. Or so I thought. My body did not cooperate the way I planned it to. Though I was able to nurse him, little Kollin did not seem to get satisfied. He gets hungry too often and rarely wets his diaper. We were thinking of supplementing already, but no. We shan't give up. We politely asked our yaya if she could be baby's wet nurse for the times my milk is not sufficient yet. That meant for her to nurse Kollin in between his feeding sessions with me. That also meant more rest for me and the baby. It was an embarrassing defeat for me. But we had to do something about it.It was a good thing our yaya is still breastfeeding her then 5 month old baby, and that time she was engorged already for not being able to nurse her child overnight so she could take care of me and our newborn. It was so kind of her to grant our request. Soon enough, I have recovered my strength and my milk finally came in on the third day. It was ecstatic, at long last I can nourish my child solely.

Our breastfeeding journey hasn't been easy like what I have read in the books. There are days when everything is okay, but there are also times when things just suddenly plummet down. For those days when I doubt myself and my body's capacity, I searched for answers and did my own solutions to boost my milk supply. I learned to eat more healthy food for my child's nourishment through my breast and started to learn other things that will help us throughout our journey. I have learned throughout our journey how breastfeeding bonds a mother and a child. Not only does it give optimum health benefits for baby and the mother, it also builds relationships within the family. Stronger ties are one of the benefits breastfeeding gave us, the support my husband gives us and the awareness of our Keiran who's now a toddler are priceless. Eight months on, baby Kollin is still exclusively breastfed until he started eating solids and keiran is now back to trying mommy's breastmilk. Healthy and never been sick, breastfeeding has allowed us to enjoy parenting with less worries and doubts in our children's well- being. All the sacrifices, I would gladly endure for breastfeeding my children. It's all about love for a child.

Nursing baby Kollin inside a nursing room

Nursing in public...

Breastfeeding effortlessly in public during a dinner date.

Our first milk stash...

My little boys both at 1 month of age nestled after nursing

RECIPES: Rika's Seafood Marinara

Valentine's Day.

Whenever I hear this, several things pop into mind. Red. Romance. Roses. Love. Butterflies. Dinner. Date. Pasta. Pasta? Yes, you heard it right. You may ask why, simple. Valentine's reminds me of this film about dogs which I saw as a child and until now I still enjoy watching it. It was the first film ever that introduced me to what romance is, how butterflies in the stomach feels (I thought there were gonna be real butterflies in my tummy when I was little, hihi!), what fluttering eyelashes were meant for and how it feels to blush. Ah yes, that lingering Italian song, so soothing and romantic. 

"Oh this is the night, it's a beautiful night

And we call it bella notte
Look at the skies, they have stars in their eyes
On this lovely bella notte.
Side by side with your loved one,
You'll find enchantment here.
The night will weave its magic spell,
When the one you love is near!
Oh this is the night, and the heavens are right!
On this lovely bella notte!"

Familiar? Yes, it's a Disney classic, I love Disney. What little girl doesn't, right? That movie about lovelorn dogs, sharing a plateful of spaghetti and meatballs which led to an innocent kiss as they slurped on the last strings of spaghetti, The Lady and The Tramp. Whoever hasn't seen this classic film hasn't really been a fan of Disney movies, haha.

The look of innocent love

Oh how romantic it must be to be kissed unknowingly like they did. But of course, that's only in the movies. And so, my love for pasta began from this film. Celebrations were never complete for me without at least one pasta dish. Growing up, I loved pasta and always looked forward to days my mom would make me some. Her spaghetti was simply the best and yes, it was the only pasta dish I knew I'd eat. Up till I went to college, I dare not eat any other spaghetti dish, but my mom's. Unfortunately, it was in High School when I last tasted her spaghetti. She moved to California after a series of unfortunate events in our lives. The last spaghetti she cooked for me was when I graduated from high school. Then, I came to realize, both of my parents are good in culinary, so why can't I be good at it too?

And so I began experimenting. My first pasta dish was, you guess... Spaghetti,of course! Well, my first try didn't turn out to be the same as my mom's which was a blend of tangy sweetness, saltiness and a little bit of spice. Mine turned out to be rather more on the sour, aromatic and sweet side, much like how Italians do it.Not to brag or any of that sort, my first try in cooking was unexpectedly good for beginners, or so shall I say. This inspired me further to learn more and to experiment more. Maybe I was born to be good at it. Or maybe I'm just really a persistent and determined person. 

Let me tell you something. A secret. I very rarely refer to cookbooks or any written recipes. How do I do it? I do so by sense of smell, taste and sight. Heck, you might think I'm kidding, but no. It's how it goes. I love to eat since I was a mere child, I love it so much that I take too much time when I eat. Oh I remember how my folks and nannies would impatiently wait and scold me for being too slow whenever we eat. I take my sweet time, a simple lunch even takes me an hour or two at the table much to the annoyance of my mom and my nannies, haha! I remember a colleague of mine saying during lunch break "If were in the middle of a war, I bet Rika would be the first casualty.". Well, at first I didn't get it, till they made me realize they were making fun of how slow I eat all the time. It does not bother me though as I am not a fan of the thought of hurrying up, choking on my food and suffering from indigestion. I savor every taste, the spices, the aroma, the textures and the enticing appearance of the food while I carefully chew before I gulp I shove it down my throat. My husband once joked "Maybe the reason why you're always slim is because there's nothing much for your stomach to digest. Every morsel's already digested before it can even reach your intestines.". I just laughed it off as is was almost close to reality. Truth be told, I have fast metabolism and that teamed up with my active lifestyle and eating habit, I'm always between 95-100lbs at most (well, except during my pregnant days). 

So, back to my secret. When I come upon a dish that catches my fancy, I carefully inspect how the dish looks like or refer to my memory of it. I take delight in how a dish is prepared on a serving plate or even my own plate before I feast on it. There came a time, when every single day of the year, the dishes and presentation of it at our family table were similar to those of a fancy restaurant's. I kid you not. Meticulously, I'd take the time to cook, prepare and present our lunch and dinner with so much passion and art (you could also say kaartehan, hihi). And yes, we were guilty of taking snap shots of the food before we could even say our graces and eat, the hype and influence of Instagram :).  After I feast my eyes comes the sense of smell. For some it may be rude or improper to smell a dish, I don't. Well that's given the fact that you don't stick your nose in it and just smell inches or a foot away if possible. If you're the type who likes to stick your olfactory centimeters away from the dish, then that my dear I'd say is improper. Having said so, the scent that lingers in my memory lets me know right away a few of the ingredients used in making the dish. Weird? You could say so, but to food enthusiasts and most culinary fans, it's a bonus. So next, the sense of taste. Like I've previously mentioned, I am a slow eater, haha! I savor every taste and texture. I take my sweetest time discovering the wonderful blending of every ingredient makes in a dish. Think Ratatouille, not the dish, the Disney film where the Little Chef (a mouse) demonstrate his love for food, talent for cooking and gift of smell and taste. Hihi, we have much in common, except that he is an actual mouse and I am born in the Year of the Rat. 

Moving forward to Valentine's Day. It's a lovely day. A day meant to celebrate love and romance whether it's with your significant other, your family, your parents, or with your darling child. Why surge through heavy traffic and stress yourself waiting in line at the restaurant to be seated? Or if you have already made reservations, think of all the money you could save for something else when you can have the same cozy, romantic and delightful date at the comfort of your home? I know, I know, it's only once in a year and most of us want to feel in love and special once more, right? 

Dinner for two? or more?

Well, come to think of it, wouldn't it be more special if you were the one who actually made it possible for you and your loved ones? Making the same dish you'd order in a fancy restaurant will cost you less and allow you to spend your money more on other things you'd like. Just pair it with a bottle of champagne or red wine, dress your dining table with your fancy china and adorn it with lit candles and maybe a vase of fresh flowers, there you have it. A romantic set up sans all the fuss of going out:). This is why I'm sharing with you one of my favorite pasta dishes, my Seafood Marinara. Hubby and I like to pair this with home-made garlic bread or sometimes with home-made bruschetta. If we really want to have a fill, I add another dish like a smoked salmon salad. 

You can have this at the comfort of your home ;)

INGREDIENTS:

1-1/2 package linguine or spaghetti pasta (whichever you prefer, i personally like spaghetti on this dish)

 1 TBSP and 1-1/2 tsps olive oil

 8 cloves garlic, minced (I love garlic hence I use more)

 1-1/2 small red onion, minced

 1 TBSP and 1-1/2 tsps virgin olive oil

 3 tomatoes, seeded and diced

 4-1/2 stalks green onions, chopped

 1-1/2 (8 oz) cans crushed tomatoes OR about 6 peeled and crushed fresh tomatoes

 1 small pack tomato paste

 1-1/2 tsps dried oregano

 1-1/2 tsps ground thyme

 1-1/2 tsps dried basil

 1 kilo mussels (cleaned and debearded, i prefer shelled)

 1/2 kilo manila clams (halaan, thoroughly scrubbed)

 1/2 kilo uncooked medium shrimp, peeled and deveined

 1-1/2 cups dry white wine OR chicken stock

 1 TBSP freshlemon juice

 1-1/2 lemon - cut into wedges, for garnish

 chopped parsley for garnish

 freshly grated or shaved parmesan if desired

 (for a little spice, you may add a few drops of chilli sauce or a few dashes of cayenne pepper)

DIRECTIONS:

1. Cooked pasta as stated on package instructions. Boil a pot of water with a dash of salt and a dribble of olive oil. Once the water is on running boil, add the pasta and cook uncovered for 8 minutes or until al dente. Drain well in a colander set in the sink.

2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and is translucent, about 5 minutes. 

3. Add another tablespoon of olive oil in skillet and turn to over medium-low heat. Stir in diced tomatoes and green onions. Cook tomatoes have softened. Add crushed tomatoes, tomato paste, oregano, basil and thyme. Simmer for 5 minutes. 

4. Stir in mussels, clams and shrimp.

5. Pour in the wine (or chicken stock) and lemon juice. Cover and turn heat to high. Cook until shrimp have turned pink and mussels/clams have opened, discard any shells that haven't opened.

6. Serve hot over pasta. Top with Parmesan and garnish with chopped parsley and lemon wedges on the side if desired.

My very own Seafood Marinara

Buon appetito!

Motherhood: A New Journey

Four years ago, I remember going through one of the most painful experiences I've ever been through. 

Doctors and nurses rounded and began singing a jolly tune as I lose and try to catch my breath. It's been three hours since I was wheeled in and strapped up, 14 hours since we got hooked up. I huffed, panted, turned blue and purple with every push. Red dots started to paint my face, neck and chest, nobody told me pushing can be really hard... nobody knew that I can't push, neither did I. I wanted to get off the operating table and just walk out of the hospital and get back home to have a large pitcher of water and a big bowl of pasta.

My thirst was unthinkable, but they said I still can't drink, I'm still less than 2 cms away from success. "Success? He decided to come out 2 weeks early and now he just won't budge out of my pelvis?!" That's what I thought. Midnight struck, they began singing again that familiar annual tune. "Oh great, for the next 7 years or so, every year's gonna be a kiddie party for me.", I said in exasperation, frustration, annoyance and everything in between.

Three more hours passed, one big jump from the anaesthesiologist, a jab on my belly and then pop! He wriggled out and let out a big cry. They had to force him out for I am incapable of pushing hard enough to encourage his way out. That cry, I almost passed out of relief, but his cry kept every nerves in my body alive. Euphoria. He then was placed on my chest, "So it's you..." those were my first words...Our first encounter, our first kiss, our first hug, our first "flow of life" as he quietly nestled at my bossom all happened so quickly yet it stays in my heart forever. His first "smile" happened right then and there with milk droplets at the corner of his mouth, "...you're the one who'll complete my world.". And I fell in love unconditionally, at first sight.

Who wouldn't fall in love with that innocent smile?

Yes, my firstborn came in two weeks earlier than his EDD. And of all dates he'd choose, he chose to make me the happiest mom on my birthday. Isn't that something truly special? I was blessed with the greatest birthday gift I could ever have, a smiling, healthy baby boy. Our little dark haired prince, Keiran Erille. His name suits him prefectly Keiran being of Irish origin meaning "dark haired', and Erille from the name Ariel meaning "prince/lord". Befitting as it is, Keiran came out with a thick mop of jet black hair and as early as he was born, he already possesses a princely characteristic, charming.

Sleeping like an angel...

...dreaming of milk

a heart breaker in the making ;)

A rock star is born! Charming, isn't he?

Months went by so fast. What was once cozily nestled in my womb, quickly became an eager beaver exploring the world around him. Our once neat and tidy humble abode became a pile of mess with toys and other stuff. It may be a messy house most of the time, but our home was always filled with laughters, love and amazement at his every milestone.

Learning hoops at 10 months old...

His first photo shoot :)

It seems like it was just yesterday when my little prince was always cradled in my arms. Now, he's become an active toddler, still eager to learn just about anything, and soon will be going to school already. What a whirlwind it has been, our baby is now a doting "kuya" (big brother) to his little brother, always protecting and caring for his younger brother. Never wanting anyone going near his sibling. "I'm big now, see? I'm kuya, I'm strong", this is what he always tells us whenever we call him baby. Sometimes I feel my heart breaking whenever he refuses to be called "baby", he's still a baby, right? But no, he insists he's no longer one....

A loving big brother...

More fun and laughters in our home...

My handsome boys...

Of course, there are still times he'd act and would like to be treated like a baby. But oftentimes, this little prince prefers to be independent and be treated like an adult. Strong willed and determined, he always makes sure he gets his point across and that he gets what he wants. He has us wrapped around his little finger. My little Keiran, my sweet little boy, please don't grow up too fast. In mommy's eyes and heart, you'll always be my baby... you'll always be my first baby love.