The last week and a half has been dedicated to the very first lice incident by the kid. K noticed them first, but C delivered the news as sort of a joke, so i didn't take it seriously, until i saw her scratching. After a very dramatic, cow-filled episode of hair examination, and extensive research about lice on line, we were sadly able to confirm our fears - the kid had lice. Since i have never had them myself, i was absolutely freaked out and so was C. I started out treatment with tea tree oil, rubbing it on the scalp, keeping for 40 min, then washing it off, as well as adding it to shampoo for prevention. But either we were not able to cover the whole head with this method, or her problem was bigger than the oil could handle, but she still had lice. Not wanting to wait any longer, we moved to Rid. That seemed to have killed them on the kid, although we still had to do our brushing to get the eggs. I kept checking my hear, being totally paranoid about it, but i was clean. I still applied tea tree oil all over my head, just to be sure. And C and i have been doing our daily checks of each others hair. And, 2 days after we treated the kid, C came up with an egg!!! omg!!! So, the next day i launched into more research and in blogs saw some recommendation of LiceFreee spray, over Rid or anything chemical. So, the next day we got that at our local Wallgreens, and i applied it vigorously over C's hair. He complained that he had to let the stuff be in the hair overnight, but once we started brushing out dead things, he was no longer complaining. The next day i treated myself with it too, but nothing was brushed out, that confirmed my previous conclusion that i was, in fact, lice-free. Now we will wait and re-treat them both after a week and a half. Hopefully all the money i spent on the laundry, washing all the bedding daily, and these meds will pay off!
On a different subject, cooking experiments were in full force as well, and there were some successes and some, well, not so much...
The shining success was the Singapore Street Noodles revision of my existing recipe, where i made more sauce and replaced rice thai noodles by the real stuff - the dry chineese egg noodles. This made all the difference in the world, the color, the texture, were all right! And it looked beautiful:
The proportions for the sauce is now as follows:
1.5 tsp rice vinegar
1.5 tsp curry powder
1.5 tsp raw sugar
3 Tbsp soy sauce
3 Tbsp ketchup
1.5 tsp fish sauce
1/4 teaspoon turmeric
2 Tbsp chicken stock
splash of dark sesame oil
The other cooking experiment was the french toast, following the recipe from the Food Network by Alton Brown . I added cinnamon, but followed the rest of the recipe exactly, and it turned out well, although both of us thought that we needed to use think bread, not the regular pre-sliced stuff.
And, finally, the napales cactus salad was the thing for this Saturday. We also made yucca and corn-flakes coated baked red snapper to compliment it. The napales were totally new to me, so not knowing how they are supposed to look cooked, or how to work them was a challenge. So it was that much more rewarding that it actually turned out well, and even better the next day. We did cheat by buying the pre-trimmed leaves that didn't have any edges or thorns anymore, that we got at a mexican store where we stopped for the fresh panela cheese. The proportions are as follows:
1 small red bell pepper chopped
1 small onion chopped
3 garlic clove, minced
3 paddles of cactus, diced, and pre-cooked
1/8 teaspoon dried oregano
2 tablespoons chopped cilantro
2 medium tomatoes diced
7 oz corn, cooked
2-3 haas avocados
1/2 cup cubed panela cheese
2 Tbsp marinated jalapeno peppers or to taste
Oh, and for the red snapper, this time i used beer instead of water with my eggs, and a combination of lemon pepper and old bay sprinkling on the lemon 20min pre-marinated fish.
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