Saturday, 26 April 2014

水翁树


下午拿了一袋旧书到Bishan救世军旧物回收站。车站旁有四棵水翁树,果实累累挂枝头。




掉在树下的惨遭践踏



Bougainvillea在艳阳下开的特别灿烂

Monday, 21 April 2014

THE BEST WAY TO SAY IT 2014

Pampered by the bosses with flowers and hampers today.  It's Secretaries' Week.  Sweet!





Friday, 18 April 2014

PESKY PIGEONS

昨晚我说什么来着? 今早窗外就传来咕咕声。探头一望,天啊果然是鸽子!

先是来了两只,


不久后又多冒一只。我就这样在近距离拍, 鸽子没丁点怕我的意思。喂! 当我是死人吗?


父亲看了鸽子特别乐,说它们会带给好运,还怂恿母亲喂它们。母亲当真抓了把米扔在窗底。

突然飞来了六, 七只一下子把米扫光。然后还打了起来!


窗下都是鸽大便。气死我也!

Thursday, 17 April 2014

猫 | 鸽


猫之报恩(?)

离办公室不远的地铁站外有三只猫。从它们从出生的时候就住在那片草地上了。在附近上班或居住的爱猫族每天为它们带好吃的,把它们喂得胖嘟嘟。:-)

我每晚下班都乘地铁,经过空地总要数一数确定有三只。好多年了,已成习惯。猫儿多半几年回躺在大树下,似是数着匆匆赶着回家的行人。

某晚又经空地,见大树下坐者一男一女悄悄细语,一只猫躺在他们的脚下,其余两只不知所踪。

连接好几天都没有其它两只猫的踪影。有一晚突发奇想: 那一男一女其实是猫的化身,他们要向爱猫的人类报恩了!



PECKTRIFYING

我不是很喜欢鸽。偏偏在住家附近就有好多“好心人”每天扔面包皮,白饭之类的。一大群鸽子来袭,是挺可怕的一件事!




Monday, 14 April 2014

莫当低头族


昨天一早陪母亲到家附近的烧腊店买清明节拜拜用的烧鸡烧肉。那知今年店里换了位”掌门“,说要预订才有。”那我们没预订的怎办?”

店里的员工悄悄地告诉母亲 "您八点半再来一趟,我給您留一份。" 哇,真太好了! 
但还要等一个多小时呢, 只好进菜市场里逛几圈咯。这一逛大有收获。



买到平时在wet market较少见到的 cherry tomato variety


and 超甜的韩国士多啤梨!

近日雨水不多, 太阳又凶,有些树木被嗮得干枯了。但也有花朵对阳光情有独中,竞相盛放,红白粉黄,四处可见。这个时候如果做低头族的话你很可能会错过哦!






Sunday, 6 April 2014

MOM'S TEA TIME FAVOURITE


Mom loves Rock Buns.  She calls them 骆笨. If I haven't made them for some time, she would remind me that I still have dried fruits in the fridge. "Don't you think they'll be perfect for making 骆笨?" she would ask hopefully. 

I first learnt to make Rock Bun back in my secondary school days.  When I practise making them at home they turned out as hard as stone, which led my mother and my aunt to comment that its name befits it. In truth, the Rock Bun (or Rock Cake) is so called because it has a rough surface that resembles a rock. It originated in Great Britain during the Second World War, when strict rationing pushed families to create a tea-time treat that uses a lot less sugar and fewer eggs than regular cakes.


ROCK CAKES
Adapted from this recipe by Dan Lepard

Makes 15

225 grams all-purpose flour
2 teaspoons baking powder
75 grams caster sugar, plus extra to finish
Finely grated zest of 1 lemon
175 grams dried fruit, chopped
125 grams unsalted butter, cut into cubes
1 medium egg
About 25 ml milk
2 teaspoons vanilla extract
A good pinch of salt

Preheat your oven at 200 degrees C. Line two baking sheets with parchment paper.

Put the flour, sugar and baking powder in a bowl, add the cubed butter and rub it through evenly. Stir in the lemon zest and dried fruit.

Beat the egg with the milk in a jug or another bowl, along with the vanilla extract, then pour the egg mixture into the dry ingredients and mix to a stiffish but spoonable dough – add a dash more milk, if you think it needs it.

Scoop egg-sized dollops of the dough on to the pans keeping them rough looking, and sprinkle with caster sugar. Bake for 15 - 20 minutes, until just turning golden brown.

Enjoy!