Nagels Blog

Wednesday, May 11, 2011

Baby bump

So the baby is now at 21 weeks. That means I'm over halfway! There's definitely a bump and the little one is kicking strongly. Strong enough that it stops me in my tracks sometimes. I'm feeling really good and enjoying the pregnancy a lot. No weird cravings, but lots of fresh fruit. Today I had to eat a lot of pineapple for some reason.

Yesterday we had the scan where any odd developments could be picked up. Everything looks normal. The technician lady kept saying "beautiful heart, beautiful spine". I wasn't too worried but it was nice to hear.

We don't know what the sex is- we asked not to find out. So you all have to wait till it's born too!
Also, we STILL don't know where it will be born- NZ or NL? But the decision has to be made very soon- hopefully by next week, and then I'll let you know.

Amsterdam has been unseasonably warm this spring- we even got up to 29 degrees this weekend. It was the hottest place in Europe! Tulips are everywhere. You can buy 50 tulips for about NZ$6. Mum said she could by 3 for NZ$5 in Hamilton!

Monday, May 9, 2011

Custard Square on Mothers' Day

On Sunday afternoon we gathered at Milton Road to celebrate Mothers' Day. We toasted to absent Mothers (Oma and Mary) and celebrated those with us (Pauline and Diane).

Roger made some awesome curry and chilli chicken, Gracie made some amazing pumpkin soup and delicious apple and pastry sheets and I attempted a custard square for the first time...and it worked! As requested, here's the recipe:

Vanilla Custard Slice (from Women's Weekly Cookbook - 1978)

10 oz. flaky pastry (284 g)
3/4 pints milk (~900 ml)
3/4 cup sugar
2 oz. butter (56 g)
1/2 cup cornflour
4 tablespoon custard powder
1/4 pint milk, extra (142 ml)
1 egg
1 dessertspoon vanilla

Roll out pastry thinly and cut out two 10 inch (25 cm) squares. Place on an un-greased oven tray and bake in a very hot oven for approximately 15 minutes. Allow to cool, and trim to make two 8 inch (20 cm) squares.
Place one layer on base of greaseproof paper-lined 8 inch square cake tin. Place milk, sugar, butter in a large saucepan. Blend cornflour and custard powder with extra milk, and add to saucepan. Bring it to the boil, stirring until smooth and thick. Remove from the heat, and beat in the vanilla and egg. While still hot, pour over layer of pastry, pressing down firmly. Allow to cool, and top with icing. Refrigerate until firm; cut in slices.

Sunday, May 1, 2011

Rose's Wedding

Apologies for taking so long to post these photos but I've had two laptop upgrades since the wedding and just finding these photos has been a challenge! Rather late than never.