Off to work.
Picking both kids up at 2 o'clock.
YaYa is off to the dentist to have her conjoined tooth removed.
That little sucker just will not budge & her adult teeth are 1/2 way out & have almost moved into the correct position. This means that the 2 wee front teeth are getting pushed further & further forward and are bulging in the gum.
She is terribly frightened.
To make matters worse the only time I could get her in is the same time as Loc's follow up with his doctor. So I can't hold her hand :( She will be fine because my mum will be with her but I wish I could divide myself in two for an hour.
Loc's follow-up will be great because we have questions and will have more of an idea where we go from here. We have noticed a difference in his focus and concentration span. He even looks brighter/sharper to us. His tutor has noticed a difference. His teacher has noticed that she doesn't need to check on him (to see if he has followed an instruction) as she used to. That's fantastic news!
There's still a way to go but it's looking good from where we stand right now.
Here is our latest Dairy-Free dinner was so delicious that I must share ...
Crunchy Chicken Fingers
found in The Australian Women's Weekly Gluten-Free & Allergy-Free Eating
Ingredients
8 chicken tenderloins (600g)
100g packet gluten-free plain potato crisps
1 egg white
1/3 cup sweet chilli sauce
Method
Preheat oven to 200°/180° fan-forced.
Cut tenderloins in half diagonally.
Crush chips coarsely, while still in the bag, place in medium shallow bowl.
Whisk egg white lightly in a small shallow bowl.
Dip chicken pieces in egg white then in chips to coat; place in single layer on oiled wire rack over oven tray.
Bake chicken fingers about 15 minutes or until chicken is cooked through.
Serve fingers with sauce.
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The only problem with this recipe - it was so good that we needed more!
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