Skip to main content

More Books than Cooks

Now post move, I am still trying to settle down on a new routine for all of us. Our little princess is now attending school for longer session and although I've effectively usurped the car it also meant that I am the de-facto driver. So many changes in the span of a week!

I have done some cooking in my new kitchen but largely churning out things that we familiar with. Perhaps with so many changes we need to hang on to something familiar afterall. I have also done a chilli but I think this blog has seen too many chillis.

Ok, enough of my ramblings. Just want to share with you what on earth I am doing right now. Apart from trying to make small adjustments here and there in the house, I am reading quite abit. Books include: Buddha Said, The End of Food, Dawn of Empire and also The Black Swan. Yes, they are not food related the some of them are so profound that I have to chew my way through para by para. But they are interesting reads.

Other things that takes up pockets of free time? Watching DVDs, of course! I have just finished East of Eden (56 episodes, okay!) before we moved and Twilight last night. East of Eden is really a good show but 56 episodes is not a drama anyone should watch prior to house moving. Twilight was entertaining but I fail to see what the big hoo-haa was about. The actors are still wet behind their ears and I have to try second guess what emotion they are trying to portary all the time. Terrible! And I am not even going to talk about how absurd was its concept of vampires it was trying to depict.

Now, I'm going back to my books. Where was I ... ?


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.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre