I’ve got a nephew! His name is Rafi..
My Family in Cipaku II, Jakarta, just got a new member. My beautiful little sister: kadek Puspa, became a mother since 12 December 2005. Her baby boy named: Rahmat Tegar Rafi Al Rasyid. (Rafi). He entitled Yunika Kurniawan as a Father, my parents as Grand parents and me and my husband..as an auty and an uncle. (Bu-de Lessy n Pakde Andri) hehehe..
I’m so happy for her and so relieved that she is fine since I know that she had to struggle for 3 days before little Rafi finally born normally. (I’m sorry dear for being so far away that I couldn’t witness and encourage you at your crucial moment!).
The doctor gave her "induction" (I don’t know what it exactly means nor how to write it correctly) to stimulate the baby and she had to deal with the effects for 3 days. 
She fainted just right after Rafi born because she had no energy left anymore. Alhamdulillah..She is fine now..and..gave birth a Healthy and gorgeous baby boy. Well… a big boy too.. a friend of mine thought he already a month old baby!
Oh my dear little sister, .."kalau ikhlas ..sakitnya jadi nikmat..surga di bawah telapak kaki ibu.. iya kan De?" insya ALLAH *cup cup cup! *Very happy to hear your voice again and delighted to see your picture and Rafi’s picture. You are getting more beautiful than ever sis.. I am proud of you and I love you my dear Puspa.
Down here I put some pics of Rafi with his "Eyang putri" and his "Pekak" (That’s how us in Bali call the Grand-pa)
-My sis had sent these pics via email, soon after she can sit in front of the computer hihihi-
Rafi and my mother, Rafi and my Father
jump snail, jump!
Is it possible for me to get there?..let me try..(thanks to Nia for the pictures)
allowing 15 minutes for..GARLIC
I love garlic and use garlic a lot in cooking food. It makes the food taste better and also has many health benefits.
Talking about the benefit of garlics, lead my mind back to the time when I was in New York and often cooking together with a very good friend of mine, Lisa Yang. Her husband: Wei ku, a scientist in Brookhaven Lab, is my husband good friend. Once when Lisa and I cooking together and use lots of garlic, Wei came and told us that it is good to crush and wait at least 15 minutes before cook the garlic.
“Otherwise we won’t get the well known cancer fight benefit of garlic because the cancer fight agent is inactivated” He said.
Oh, Really?
After some short research about it, I found a short explanation from a site, which is quite satisfying for me. Let me quote and share it with you, here:
“The chemistry of garlic is complicated. Some of the garlic compounds currently under investigation are: allin (responsible for the typical garlic odor), alline (odorless compound), ajoene (naturally occurring disulfide), diallyl sulfide (DAS), diallyl disulfide (DADS), diallyl trisulfide (DAT), S-allylcysteine (SAC), organosulfur compounds and allyl sulfur compounds. As a result, the quality of garlic products depends on the manufacturing process. Peeling garlic and processing garlic into oil or powder can increase the number and variety of active compounds. Peeling garlic releases an enzyme called allinase and starts a series of chemical reactions that produce diallyl disulfide (DADS). DADS is also formed when raw garlic is cut or crushed. Processing garlic into powder or garlic oil releases other cancer-fighting agents. However, if garlic is cooked immediately after peeling, the allinase is inactivated and the cancer-fighting benefit of DADS is lost. Scientists recommend waiting 15 minutes between peeling and cooking garlic to allow the allinase reaction to occur. “
How do you find that explanation? Are you going to wait until 15 minutes after you peeled and crushed your garlic?
*Mischievous smile* Well, when I remember this information, I do wait 15 minutes. As luck would have it, when I’m at the kitchen, meistens, I let my intuition lead my cooking hands and this chemistry-class-like-approach explanation is just missing from my head, God knows where.
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