Skip to main content

Reading vs Cooking

For the past few weeks, I have doing more reading than cooking. Either is it due to the hot weather or high food prices or being unable to find a particular ingredient, I am simply put off on trying out new recipes.

Just as I have hinted that I might be making pizzas, I was so happy to find a recipe which I think is worth trying and was hoping to indulge myself with lots of cheesy bites, but when I saw the price tag for a block of mozzarella cheese, I hesistated to reach my hand out for a block. A 250g block would set me back by S$7.15 and mind you this is not the top grade fresh mozzarella cheese that all my books are harping about.

This is usually my shopping list for a pizza session:
- 2 blocks of cheese (S$7.15 x 2 = S$14.30)
- fresh button mushrooms (S$4.80 per 200g pun)
- asparagus (180g pkt, S$3.15)
- cherry tomatoes (S$3.05 per 250g pun)
- plain flour (S$1.80 per 1kg pkt)
- tomato sauce (S$5.10 per 500g bottle)

Total cost = S$32.20 (which works out to an average of S$10.70 per person for a family of 3 or S$8.05 per pizza as 1 batch turns out 4 large pizzas)

Yeah sure, we are eating homemade and healthier pizzas but it is real costly for a meal of just pizzas.

Same thing goes for my planning to make lemon cheesecake. Can you believe it, I haven't seen a block of Philadelphia cream cheese for the longest time at most of the supermarkets I frequent. Or maybe I should start wearing my specs when I go supermarketing.

The high cost of living is really biting hard! (-.-)

Post edit: I finally found some Philadelphia cream cream blocks selling at S$4.70/8oz block. My recipe calls for 3 blocks! That's $14.10. Now where's the number to Hilton Deli to order a New York cheesecake?


Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to