Photos and Memories

Photo of the view from my office "pick-up point".

I love looking at photos and that's perhaps the reason why I love snapping them. They remind us of the things that we might have otherwise forgotten.

Yesterday while waiting for my mom leave with me for breakfast, I browsed through my old cupboards which my sister had taken over management. In a corner, I saw a few pretty flora-framed photo albums. Randomly, I picked one from them and flipped it open. In it were photos of my sister's university graduation day and also some photos of our beloved pet hamsters (R.I.P). Looking at the photos, the sense of lost and longing to hold them hit me. I have not thought much about them since their deaths, but now I realised how I stll missed them. I could almost still remember how their small bodies feel in my palms. And how they always peed on our hands when they were still young and didn't have much control of their small bladders. And of course, the photos of my kid sister who seem to have grown up despite her life-long wish of being Peter Pan. But she is still our baby sister. Sometimes I would call our little princess by my sister's name by accident. I don't know why.

By the time I had put the album away, I knew that I must take more photos now. To remind ourselves of happeir time past.

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Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

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 dressings were …

Conversation With A Pre-Teen

Conversation #36845

Princess: "Mummy, what's this in your phone's photo gallery?"

Me: "Oh, that's my 杏仁茶(Chinese Almond milk drink)."

Princess: "It looks like my slime."

Me: "..."

I still cannot phantom the joy of playing with slime.

This was indeed my precious homemade Chinese almond milk which I had to rationed carefully since I had made only a small quantity to try out. There are plenty of recipes out there, and me being me, I just bought a bag of Chinese almonds (南杏) and just winged it without any measurements. I am beginning to cook like my mum, with whom I am forever exasperated when I try to coax a recipe of my favourite dish out from her. So now I am equally unable to give a recipe here. Sigh ... I guess I am really my mother's daughter. But I will not leave you in the lurch. I made this Chinese almond milk based on this video from YTower Cooking Channel, so go check it. The method is so easy and the result is unlike any…

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