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！！Health tips :Both parents should put the baby down for naps, feed her and change her. The more family resources she has, the more secure she will feel.
Beautiful:

Profiteroles – Annie Smithers Bistrot

Image by avlxyz
Profiteroles filled with vanilla ice cream and drizzled with warm dark chocolate sauce AUD14.50

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We started with the cheese puffs, and it was like biting into little puffs of air. It was so light that spearing it with a fork was too hard, and we had to resort to fingers. We suspect that it is a basic souffle mix dollopped into hot oil and fried to a light and airy puff. Amazing.

Once I saw that the cheese puffs were a manageable size, I immediately added the duck neck sausage to our order. Not long after, 4 small discs of minced pork appeared. I love a good sausage and this didn’t disappoint. It was served with segments of orange that provided a nice foil. There were also a few boiled baby beets hidden under the leaves and it seemed a bit too tender compared to the nice big flavoursome beets we were used to.

Julia was very impressed with the duck fillets, and she remarked several times how tasty the flesh was. I prefered the smoky grilled quail, but it was true, the quail meat was tender and juicy like the duck, but didn’t have the richness of flavour of the duck. The pommes anna under the quail went amazingly well with the madeira sauce. The crispy bits of potato on the edges were also very good. The French beans were tender and so full of Spring sweetness.

We ended our meal with a good coffee and tea, and the profiteroles to share. We both loved the chocolate sauce, but we prefer the choux pastry at Laurent Pattiserie.

Annie Smither’s Bistrot & Produce
03.5422.2039
72 Piper St
Kyneton VIC 3444
www.anniesmithers.com.au/

Reviews:
- Annie Smithers Bistrot, By Necia Wilden, The Age Epicure, September 27, 2005 Score: 15.5/20
- Annie Smithers Bistrot The Age Good Food Guide 2009 – 1 Chefs Hat
- Annie Smithers Bistrot, Kyneton – The Breakfast Blog, Saturday, May 13, 2006 chicken livers, bacon and spinach on toast. One of several tempting dishes on offer at Annie Smithers Bistrot. I love the smell of offal in the morning. 16/20 "mmm… liver"
- Annie Smithers Bistrot – Mietta’s good gutsy French based dishes
- Annie Smithers’ Bistrot – Gourmet Traveller Annie Smithers, another Stephanie Alexander alum, is consolidating her empire, a shop and bistro showcasing Central Victorian produce. Assured cooking means primary flavours shine: succulent, flaky trout almondine tastes river-fresh; sweet scallops cooked just-so are plated with discs of smoky chorizo; sweet-salty tomato Tatin is the pick of the entrées. There’s usually offal on offer, perhaps creamy brains wrapped in prosciutto, and veal schnitzel, topped with a fried egg and anchovies, is pub-simple (and sized) but restaurant-finessed. Strawberry vacherin elevates berries and cream to a fitting conclusion to the meal: simple, comforting, classy.

Food Photos:
- Cheese Puffs with tomato and chilli dipping sauce AUD7.50 – insides
- Duck Neck Sausage stuffed with pork mince and pistachios with babybeets, green leaves and orange AUD18.50
- Quails petit-duc – par boned and grilled, served on pommes anna, with grilled mushrooms and madeira sauce AUD30
- Duck fillet with orange marmalade glaze, pan-fried potatoes AUD22.50
- Profiteroles filled with vanilla ice cream and drizzled with warm dark chocolate sauce AUD14.50
- Long Black AUD3
- Mariage Freres Tea AUD4.50

Decor Photos:
- Specials Board
- Long Dining Table
- Object d’Art
- Business Card
- back
- Produce Store
- A message from Stephanie
- Gumboots – Stephanie Alexander Kitchen Garden Foundation fundraiser AUD40

About baby food warmer,In the blog: healthy baby food or healthy food for children.
The following not about baby food warmer,But funnyA bad workman always blames his tools A friend is easier lost than found. Come what may, heaven won’t fall..Love the neighbor. But don‘t get caught.。！！Health tips :The baby couture might be better replaced with convenient one-piece suits in practical white terry cloth.
Beautiful:

365.314 – chicken pasta with capers, baby spinach & ricotta

Image by nettsu
2 (about 200g each) single chicken breasts
1/3 cup extra virgin olive oil
400g dried spaghetti
3 garlic cloves thinly sliced
2 large fresh red chillies, seeded, cut into matchsticks
2 tbs drained capers, rinsed
2 tsp finely grated lemon rind
2 tbs fresh lemon juice
2 cups baby spinach leaves
250g fres ricotta, crumbled.

Preheat oven to 220 Celcuis. Line a baking tray with non-stick baking paper. Place the chicken on the tray. Drizzle over 1 tablespoon of oil. Season with salt & pepper. Bake for 20 to 25 minutes until light golden and cooked through. Set aside to cool slightly. Finely shred the chicken. Transfer to a plate and cover with foil to keep warm.
Cook the spaghetti in a large bowl of salted boiling water until al dente. Drain & return to the pan.
Meanwhile, heat the remaining oil in a large non-stick frypan over medium-high heat. Add the garlic, chilli & capers. Cook stirring for one minute or until aromatic.
Add the chicken, spaghetti, lemon juice & lemon rind. Season with salt & pepper. Stir until heated through. Remove from heat. Add the spinach & toss to combine. Divide among serving bowls. Top with ricotta and drizzle over a little extra oil.

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My edited the following,news book blog: & healthy food for children.
！！Tips :The baby couture might be better replaced with convenient one-piece suits in practical white terry cloth.
Refinement :

green with envy?

Image by lunita lu
Another of my work-avoidance techniques (as it turns out) is food preparation. I love to cook, and it relaxes me, soothes me and generally puts me in a good mood. There is nothing like a nice fresh salad with a late tomato harvest (my friends and neighbors are still on vacation, and I am still in charge of their crop)… This one was especially enjoyable with baby mesclun, spinach and red cabbage, a balsamic vinaigrette (really a splash of balsamic and a dash of olive oil, nothing more, nothing less) and a mango glazed breast of chicken, seared and served warm…

Later, after the gym and waterpolo practice, I made a large batch of chilaquiles for my other friends and neighbors, a crowd of 15 descended for an impending wedding… with yellow heirloom tomatoes (yellow!) But that is a story for another day.

So, work-avoidance achievement level? Quite high…

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