|Look at those cheeky grins!|
- learned to ride his bike without stabilisers!
|On the Tissington Trail|
- is learning phonics with sign language at school. He regularly gives us demonstrations.
- got a remote control car for his birthday, and got the hang of driving it straight away.
- loves to chat, but sometimes gets a bit stuck while he remembers what to say next: "Well... I mean... well... the thing is..."
- can sing "E-I-E-I-O" at the right time in "Old MacDonald had a farm".
- dances along to "Gangnam Style" (Oh yes!).
- loves aeroplanes.
|Favourite book: 1001 Images of Aircraft|
- a nice walk along the Tissington Trail
- a good place to work for the summer
- "Thanksgiving dinner" in October with all of our parents
Recipe of the Month - Blueberry Cheesecake Pots
I made these for dessert on Toby's birthday. The recipe is slightly adapted from a raspberry version in Feelgood Family Food by Dean Edwards. They're beautifully quick and easy, and because they're so small, you've probably got all the ingredients on hand without having to go and bulk-buy cream cheese.
6 Nice or plain biscuits (1.5 oz)
1/2 oz butter
1/2 oz desiccated coconut
5 oz cream cheese
3 oz Greek yoghurt
1 1/2 oz honey
blueberries (I used frozen) or other berries
For the base, put the biscuits in a bag and bash them into crumbs. Melt the butter and stir in the coconut and biscuit crumbs. Press into the base of four small containers (mine were tealight holders in another life) and put into the fridge to set.
For the topping, whisk together the cream cheese, yoghurt and honey. Taste to see if it's sweet enough, and add a bit more honey if you want. Put 8 or 9 blueberries on top of each biscuit base - no need to defrost if they're frozen - then spoon the cream cheese mixture on top. Finish off with a few more blueberries, and leave in the fridge until you want to eat them.