Skip to main content

Idle Time

I had just finished a Korean drama, "Pasta", and was quite intrigued by the sign that the restaurant in the show would hang after it had closed for lunch till dinner time. The sign simply said: "Idle Time". But as someone who has worked in a real Italian restuarant before, I know that the time in between has nothing to do with idle. After the last lunch diner leaves the restuarant, wait staff and kitchen crew would start the prep work for the dinner shift, albeit at more relaxed pace.

I would like to think that I am on idle time currently too. My cooking has recently been shifted a gear down. Most of my spare time now has been split between catching up on my readings and also trying to cope with our little princess academic progress in school. Her teachers have warned us that the pace of school work will be kicked up a few notches as they start preparing the kids for primary school (!!!). As I have been schooled the mainstream way, I found myself at a complete loss when it comes to Montessori methods. So instead of me teaching her, she spent alot of time trying to teach me (!!!) how she does her work in school.

Right now, I am in the midst of making a list to prepare for a Korean theme BBQ. Every time after finishing a Korean drama I would crave for Korean food. I think that is their hidden plan to promote their country and the food.

So for now, it is "IDLE TIME".


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