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.

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