Skip to main content

But I Still Love Plants

When I was young, I dread this question: What would you like to be when you grow up".

Why must English teachers always choose these sort of questions for essay writings? Come on, as kids, are we supposed to have it all sorted out already?

I seriously cannot remember what I have written for all these assignments, but I am sure it was the run-of-the-mill essays I've learnt to churn out over time (read: copy from a few friends).

The first time when I felt a serious inclination toward any career when I was in Primary 1 was soundly put down by my mom, and for good reason actually. I told her that I want to be a teacher. To which she asked me to think about how much blood I will vomit if I had am to teach a child as ... erm ... handful as myself, and then multiply that by 40 (back then that's the standard class size). I felt a shiver up my spine and put out that idea for good.

Years later, I thought perhaps I am onto something interesting. That maybe I should consider a career in botany. Yes, the study of plants and trees. I felt that that might be my calling, to be surrounded by nature. Of course, I shared that with my mom and, of course, she had something to say about that. But she has gained enough wisdom to deal with air-headed teenage. She simply told me to be prepared not only to study the plants but to eat them as well, for there are no decent paying jobs in this line of work, especially in a place like Singapore. Again, I felt that shiver up my spine.

So today, I am only vomiting blood when I have to do homework with our little princess and I am only trying to keep my plants from dying on me every now and then. How nice.

But I still love plants.


I still love to find fully bloomed flowers and admire them for a while.


Even if that meant trekking a short distance in soft muddy ground to take a closer look.


Even if it meant standing under a hot sun to take a closer look.


But of course, nature would be more helpful if it happen to place a cutesy flowering plant near the carpark lot which you just parked. They are definitely a better sight to behold than doormen at most establishments.

Comments

  1. LoL, I wish I could say yes.

    The top two photos were taken along the Punggol park connector and the others were from RJC.

    ReplyDelete

Post a Comment

Popular posts from this blog

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 …

Main Course Salads: Grilled Ribeye Steak Salad

I made this salad the other day.

The good news is that we love having steak and salad in one plate. It packs more fibre and colours than the usual steak and potatoes combo.

The bad news is that there is no recipe to share cos I just toss together the odds and ends I found in my fridge.

But ... I will not leave you out cold without a recipe. Actually, I had my inspiration of making a grilled steak salad from The Pioneer Woman's Big Steak Salad. Head over and drool at her photos.



I grilled 2 slabs of ribeye steaks seasoned with Cajun Seasoning and I could have eaten them hot off the grill while standing in the kitchen. The anticipation that built up while dicing them up for the salad was almost unbearable. I did snitch a bite though.

The salad was dressed with my usual dipping sauce for Vietnamese Rice-Paper Roll. This is my favourite sauce for something salty and spicy. However, do note the high salt content in the fish sauce. Dressings are usual the black sheep of an otherwise healthy …