Ibu

Dalam Senyummu kau sembunyikan letihmu

Derita siang dan malam menimpa mu
Tak sedetik pun menghentikan langkahmu
Untuk bisa Memberi harapan baru bagiku

 

Segenap cacian selalu menghampirimu
Secerah hinaan tak perduli bagimu
Selalu kau teruskan langkah untuk masa depanku
Mencari harapan baru lagi bagi anakmu

 

Bukan setumpuk Emas yg kau harapkan dalam kesuksesanku
Bukan gulungan uang yg kau minta dalam keberhasilanku
Bukan juga sebatang perunggu dalam kemenanganku
Tapi keinginan hati mu membahagiakan aku

 

Dan yang selalu kau berkata padaku
Aku menyayangimu sekarang dan waktu aku tak lagi bersam mu
Aku menyayangimu dengan ketulusan hatiku                                                                         

Hingga akhir hayatku

How to Make Vanilla Ice Cream

Ingredients:

• 3/4 cup white sugar
• 1 cup heavy whipping cream
• 2 1/4 cups milk
• 2 teaspoons vanilla extract

Directions:

1. Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
2. Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
3. Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
4. When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.

How to Make Fish and Chips

Ingredients:

• sunflower oil , for deep-frying
• ½ teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 225 g nice white fish fillets , from sustainable sources, pinboned, ask your fishmonger
• 225 g flour , plus extra for dusting
• 285 ml good beer , cold
• 3 heaped teaspoons baking powder
• 900 g potatoes , peeled and sliced into chips
• For the mushy peas
• 1 knob butter
• 4 handfuls podded peas
• 1 small handful fresh mint , leaves picked and chopped
• 1 squeeze lemon juice

Directions:

• To make your mushy peas, put the butter in a pan with the peas and the chopped mint. Put a lid on top and simmer for about 10 minutes. Add a squeeze of lemon juice and season with sea salt and black pepper. You can either mush the peas up in a food processor, or you can mash them by hand until they are stodgy, thick and perfect for dipping your fish into. Keep them warm while you cook your fish and chips.
• Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190ºC/375ºF. Mix the salt and pepper together and season the fish fillets on both sides. This will help to remove any excess water, making the fish really meaty. Whisk the flour, beer and baking powder together until nice and shiny. The texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating). Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, lower the fish into the oil one by one, carefully so you don't get splashed – it will depend on the size of your fryer how many fish you can do at once. Cook for 4 minutes or so, until the batter is golden and crisp.
• Meanwhile, parboil your chips in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape, then drain them in a colander and leave to steam completely dry. When all the moisture has disappeared, fry them in the oil that the fish were cooked in at 180ºC/350ºF until golden and crisp. While the chips are frying, you can place the fish on a baking tray and put them in the oven for a few minutes at 180ºC/350ºF/gas 4 to finish cooking. This way they will stay crisp while you finish off the chips. When they are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas.

How to Make Lasagna

Ingredients:

 

-1 pound sweet Italian sausage

               -  3/4 pound lean ground beef

-            -  1/2 cup minced onion

-           - 2 cloves garlic, crushed

-         -  1 (28 ounce) can crushed tomatoes

-          -2 (6 ounce) cans tomato paste

-          -  2 (6.5 ounce) cans canned tomato sauce

-          -1/2 cup water

-         - 2 tablespoons white sugar

-         - 1 1/2 teaspoons dried basil leaves

-          - 1/2 teaspoon fennel seeds

-         - 1 teaspoon Italian seasoning

-          -1 tablespoon salt

-         - 1/4 teaspoon ground black pepper

-         - 4 tablesspoon chooped fresh parsley

-         - 12 lasagna noodles

-        -  16 ounces ricotta cheese

-         - 1 egg

-         - 1/2 teaspoon salt

-         - 3/4 pound mozzarella cheese, sliced

-         - 3/4 cup grated Parmesan cheese

     

          Directions:

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.