Wednesday, 28 September 2016

SAVOUR PEACHES WHILE YE MAY

I haven't taken a proper break since July.  Work has been super crazy - Collision Training in July, Regional Meeting in August, the arrival of our new boss in September followed closely with Q3 financial reviews.  

During the weekends my energy is devoted to demanding parents who are keeping me on my toes.

I'm flat out exhausted. 

So life isn’t always a bed of roses, but it occasionally hands out a peach. Sometimes two or three.   What do you do with peaches?  Your savour them, of course.  A few weeks ago my work took me to Sentosa island, where I enjoyed a fab lunch with several peacocks at close range.  It was an awesome, awesome experience.

Recently, a friend reminded me to take time to smell the flowers. Today I did just that!

“Gather ye rose-buds while ye may,
Old Time is still a-flying;
And this same flower that smiles today,
Tomorrow will be dying.” 
― Robert Herrick



Saturday, 10 September 2016

OUT TO LUNCH


Today is the first time that I mixed up a lunch date.  Lee Ling and I are suppose to meet tomorrow (Sunday) but I thought it was today (Saturday).  I had began to Whatsapp her in the morning with the message, "See you at 1PM!"  Fortunately I scrolled up, re-read our previous conversation, and saved myself needless embarrassment by following up quickly with, "Tomorrow".

:P

My brain was out to lunch - for sure.




Sunday, 21 August 2016

喘息


忙碌了好几个星期,今天告訴自己一定要小小的喘息一下!

有一整年没自己做面包  感觉生疏了 今天就来做个简易的。

参考 Jamie Oliver 的video

用日本凯萨琳高筋粉(又称流淚吐司粉 )做出的focaccia 特别有弹性。


刚烤好 空气充滿香草和淡淡的橄榄油香味。


在忙碌的生活中 希望大家找到最適合自己的紓压方式, 好好地休息!



Bread dough: 300 grams Casarine flour, 4 grams instant yeast, 2 grams caster sugar, 5 grams salt, 190 - 210 grams water, 1 tablespoon olive oil, 4 grams Italian dried herbs.  Topping: extra virgin olive oil and coarse sea salt


SaveSave

Saturday, 23 July 2016

学习的乐趣


父亲特别挑食。他不吃酸(会让胃不舒服),辣(会肚子痛),太甜(会上痰),煎炸(会便秘)和生冷(会咳嗽)。年纪大了,逐渐连虾,蟹,墨鱼,鸡,烧肉,蛋,菠菜,苋菜,玉蜀黍,米粉等也不爱了。 父亲却常说:我其实对吃没什么要求的,只要适合我吃就行了。

很好笑吧?

蒜香味噌炒豬肉片是父亲难得approve的一道菜。第一次做的时候没有成功。食谱上写:将肉片、酱油油、味噌、味霖、蒜泥一起抓醃約10分钟即可。但肉根本就没入味嘛!是我把肉切得太厚吗?食谱上並没交代猪肉该片多薄。还有,爆蒜片要放多少油啊?(嘟嘴)  母亲唸:所以常劝你别尽依赖“哑巴师傅“,做菜应改多看多学。

难得父亲这么欣赏,当然得花点心思把这道菜学好!依自己的口味一步一步改进食谱。一边练习,一边享受做菜的过程,生活的幸福就在细节里。 

蒜香味噌炒豬肉片 

火锅猪肉片 400克 
生抽 2大匙 
味霖 (mirin) 3大匙
白糖2小匙
日本白味噌 (Shiromiso / ‘white’ miso) 4大匙
6顆 蒜头,细剁
炒过的白芝麻1大匙 (菜市场里有得卖) 

今次用的是冷冻猪肉片。豬肉片先退冰,醃前用毛巾吸干水份。 每片猪肉可剪成2片。以生抽、味霖、味噌、细剁的蒜头醃约2小时。 

热锅后加8大匙油,将醃好的豬肉片下锅翻炒至变色即可。上桌前撒上白芝麻。 

咸香的猪肉片真是超超超超下饭!请给我来杯sake!



Sunday, 3 July 2016

BRAIN FOOD


Did you know that eating walnuts can improve your memory, cognitive function, and possibly help ward off Alzheimer's disease?  Make yourself a batch of these honey walnuts today to prop up those little grey cells!

CRUNCHY HONEY WALNUTS
See the original recipe here

250 grams walnut halves
3/4 cup honey
1 tablespoon lemon juice
1 teaspoon soy sauce
Castor sugar
White sesame seeds

In a mixing bowl, combine honey, lemon juice and soy sauce. Add the walnuts. Allow to stand for 2 hours, stirring occasionally.

Drain walnuts. Toss in some castor sugar and try to coat the walnuts evenly.

Heat sufficient oil to cover walnuts.  Fry walnuts over medium-low heat for about 2 minutes. Remove from oil and drain. Sprinkle sesame seeds all over.

Cool completely before eating.




SaveSave