Two little babies were sitting in their cribs, when one baby shouted to the other, "Are you a little girl or a little boy?" "I don't know," replied the other baby giggling. "What do you mean, you don't know?" said the first baby. "I mean I don't know how to tell the difference," was the reply. "Well, I do," said the first baby chuckling, "I'll climb into your crib and find out." He carefully manoeuvred himself into the other baby's crib, then quickly disappeared beneath the blankets. After a couple of minutes, he resurfaced with a big grin on his face. "You're a little girl, and I'm a little boy," he ...

Your Hair You need to keep your hair in style and you need to keep it protected from sun, wind and other damaging elements. The sun bathing you may do on the beach (If you're honeymooning on the beach) strips your hair of its natural oils, resulting in straw hair. Solution : Use a straw hat or a scarf. Do remember to condition your hair thoroughly with intensive conditioner after every wash. Rinse your hair after every swim, even in a pool. Chlorine can wreak havoc with hair condition. 1. Style - Use clips and interesting hair accessories to hold your hair off your face. Shoulder length hair looks great left seductively loose around your face. 2. Must do - Get a ...

2 each red and yellow peppers Olive oil for drizzling 6-8 cherry tomatoes Bunch watercress 8-12 pitted black olives 1 orange 150g pack Danish blue cheese Cut peppers in half, remove seeds and cut into pieces. Lay on a roasting tray, drizzle with oil and roast in a medium hot oven 190c for 15 minutes or until just charring at edges. Allow to cool. Combine peppers with halved or quartered tomatoes, watercress leaves, halved olives and orange segments. Season with salt and pepper and then stir in the diced or roughly chopped cheese.

1-2 tbsp cooking oil 1 medium red onion, diced 50g brown breadcrumbs Zest and juice of lemon 150g cheese, crumbled 2 tbsp fresh chopped parsley Salt and pepper 4 fillets sea bass or other fish of your choice, skin left on. Fry onions in oil until transparent, add all other ingredients except fish and mix well. Preheat the oven to 180c. Divide cheese mixture into 4 and use to top unskinned sides of the fish. Place on a lightly oiled baking sheet and bake for 15-20 minutes. Serve on crushed new potatoes into which you have stirred more cheese and chopped parsley or basil.

1 medium onions, chopped 1 clove garlic, chopped 1-2 tbsp, olive oil 50g chorizo sausage, diced 150g pack cheese 50g pecan nuts, chopped Few leaves fresh parsley 4 large field mushrooms with stalks removed 25-50g butter Preheat oven to 180C/350F/gas4. Fry onions and garlic in oil until tender, stir in all other ingredients including diced mushroom stalks but not whole mushrooms. Lightly smear butter on outside of mushrooms and divide mixture between them. Place in a lightly buttered ovenproof dish and bake for 15-20 minutes. Serve these as a starter or light supper or lunch dish with salads.

Don't forget to send flowers to your sweetheart, it's flower day today...

Filling: 2 cup cooked prawns minced 1 cup shredded cabbage 2 spring onions with greens chopped 1 tbsp soya sauce 1/2 cup lard or other fat salt & pepper to taste Wrappers: 2 eggs 1 cup flour salt to taste Filling : Heat lard in a fryng pan, add onions and fry till light brown. Add all the other ingredients and cook over low heat till dry. Keep it aside. Wrappers: Make a thin batter of eggs, flour, salt and water. Fry thin pancakes on one side. Keep a little batter aside. Fill the pancakes with the prawn filling on the cooked side, roll up, dip in the remaining batter and deep fry till golden. Serve with chilli or tomato sauce.

1 cup shrimps chopped 2 eggs slightly beaten with a pinch of salt 1 litre bone stock 1 tsp soya sauce 2 spring onions sliced fine salt & pepper to taste Boil together all the ingredients except eggs in a saucepan for 10 minutes. Turn down the heat and simmer for half an hour. Add a little water if necessary. Pour the egg mixture over the soup andstir very gently so that the egg forms into strings. Serve with chilli sauce.

Chicken & Mushroom Soup 1 cup cooked chicken - shredded 150gm fresh mushrooms - cut fine 1 tbsp butter 1 tbsp flour 4 cup chicken stock 1 large onion chopped fine salt and pepper to taste Heat butter in a heavy pan, add mushrooms and fry for 2 minutes. Add flour and blend well. Add chicken stock gradually, stirring briskly. Add chicken and onions and allow soup to simmer for 10-15 min. Season and simmer for another 2 minutes. Serve steaming hot in soup bowls.

Star light, star bright First star I see tonight. I wish I may, I wish I might Have the wish I wish tonight.