DUBAI: Many of the mistakes are behaviors that mothers inherit from their mothers or grandmothers, and then apply, despite the fact that they may sometimes be wrong.
Do you realize, for example, that under no circumstances should cotton swabs be used in your child’s ears? Here is your guide to the bad habits of health and nutrition to avoid with your children:
Many mothers tend to put small pillows and stuffed animals in their babies’ beds. It’s better not to do this for children when they first start moving and turning over because the movement of the pillows or toys inside the bed may lead to suffocation; they may not necessarily be able to keep them away.
Avoid high pillows when your child starts to stand on their own; they may use them to climb and, as a result, risk falling out of bed.
Keep your child away from exposure to the sun before they’ve turned one because their delicate skin is fragile and will be burned within minutes. Use sunscreen made especially for children, chosen according to your pediatrician’s instructions.
Do not leave your child in a stroller—no matter how comfortable and conducive to sleep it is—for more than an hour under any circumstances. The sitting position may affect breathing and spinal health.
Many mothers give their children cough medicine at the first cough they’re exposed to, although coughing may be a defensive response of the respiratory system to something getting in the way of its functioning.
In the first four days of any cough, you should pay attention to humidifying the child’s room and persevere in giving them a lot of fluids to moisturize their body, as well.
Finally, don’t hurry to make your child stand up before their seventh or even eighth month, even holding them by their arms or under their armpits; this might expose the spine and leg bones to risk because they’re not yet able to carry the weight of their body.
Inside Fishbone, the latest restaurant from Chef Susy Massetti
Updated 21 February 2020
MANAMA: Chef Susy Massetti is a long-established star of the region’s culinary scene — from five-star hotel kitchens in the UAE and Bahrain to her unique concept at Bahrain’s multi-award-winning Masso by Chef Susy Massetti.
Having left Masso just over two years ago, many Gulf foodies were left wondering where she had gone. The answer is Fishbone, a gorgeous spot tucked away in the Novotel Al-Dana Resort, close to town but with a seaside feel, where she has had a hand in everything from the interior setup — even down to the fabric design — to, of course, the kitchen and menu (which, by the way, is not all seafood).
I was lucky enough to try out a selection of chef’s recommendations on a cool evening recently — and no, this is not the customary British obsession with the weather, but an excuse to mention the gorgeous, and uber-romantic, outdoor terrace with its liberal sprinkling of fairy lights. I chose to sit inside because of the chill, but it will surely be warmer soon.
I was by the ceviche, knowing it to be one of Chef Susy’s signature dishes. But, instead, I went with the recommendation of Fishbone’s Poke Bowl — sushi-grade tuna with avocado, red onions, sesame seeds, coriander and black rice, with Asian dressing.
Firstly, it looks beautiful, with the black rice adding a visual twist. And that same black rice also contributes to the texture mix, slightly rougher and nuttier than its white counterpart. The abundant raw tuna is a fish lover’s dream, fresh and succulent. The flavor additions are a perfect mix, giving just the right piquancy without overpowering the tuna. If you’re not a fan of coriander, don’t feel shy about asking for it to be omitted, the kitchen is very happy to oblige — though you’ll be missing out slightly.
For my main course, I was delighted to discover a whole section of the menu devoted to truffles. In an ‘Every day’s a school day’ moment, Chef Susy informed me that, as well as working with top-quality imports, she’s also a big fan of local truffles. I never even knew such a thing existed. Apparently, in season, the desert sands of Saudi Arabia are abundant with both white and black truffles and they’re particularly plentiful after rainfall.
I chose white truffle risotto. In my view, it’s the ultimate comfort food, and I wasn’t disappointed. The Arborio rice was perfectly cooked — tender and creamy without a hint of stickiness. The generous portion of wafer-thin truffle slices, pungent, and with that unmistakable delicate taste, was the cherry on the cake, so to speak.
Purely in the interests of research, you understand, I went for a second main of Branzino Al Limone — seabass fillet with a classic lemon-and-caper sauce. Delicious! The flesh was that perfect consistency of fall-off-the-fork tender but still firm enough to retain its robust meaty texture and the accompanying sauce demonstrates the skill of the kitchen — the simplest dishes are often the hardest to get right.
At this point, I have to confess that I should have taken the advice on the menu: “Life is short, leave space for the cake.” With choices including chocolate toffee pudding with mascarpone cream, strawberries with jaggery and balsamic syrup, and baked yoghurt with fresh berries, I would have been very much in my element. Sadly, I simply could not fit any more in — the price for having two main courses. However, I shall treat my omission as an excuse to return, not that one is needed.
And if you’re in Saudi Arabia, you don’t need to wait for your next trip across the causeway to sample Chef Susy’s culinary creations, as you’ll also find her at the recently launched Eat’sy on the corniche in Alkhobar. I feel a road trip coming on.