My angel and I went to his pediatrician early today for his second flu shot. It was just like any other visit to the clinic only there weren't that many patients yet. The doctor wasn't there yet when we arrived so my little bundle of joy was giving me the time of my life by squirming in my arms while toting his bottle. And, mind you, he was not light (therefore I look like a haggard housemaid after a full day's chores). A few minutes later, our pediatrician arrived. She was in a nice mood upon seeing little Ram squirming in the clinic waiting area trying to escape from me. We had to wait a few more minutes as she got ready to receive patients. So we went in and she started her check-up. I told her about the issues Ram has been having since our last visit. Then after the check-up and as she was preparing the shot, I asked her about WVSU where she graduated from. I asked her if it was hard to get into WVSU and about the new curriculum, WVSU was implementing (Problem Based L

Nothing like comfort food on a rainy day. I made this using parsley instead of basil. And surprisingly, it came out heavenly either way! Ingredients: 250 g linguine or any kind of pasta 1 can tuna in brine 1 small onion chopped 50 g curly parsley 1/2 cup olive oil 2 dashes of McCormick Italian seasoning 1 tbsp Parmesan cheese (powdered or shavings) 1 tsp crushed peanuts (pine nuts, cashews, macadamia nuts, sunflower seeds may be substituted) 1/2 tsp salt (or to taste) 1 tsp vinegar 6 cloves of garlic Process: 1. Mince the parsley and garlic. 2. Combine all ingredients in a mortar and grind with the pestle in a circular manner. 3. Keep grinding until the consistency is thick and pasty. 4. Taste occasionally to check the saltiness. 5. Boil water for pasta according to package instructions, add salt to the water to make it taste like seawater. 6. Saute garlic and onions in olive oil, add tuna. 7. Add pesto, high heat, then toss the pasta. 8. Remove from heat and