Sunday, 29 November 2009

I Wish

my husband would quit smoking soon. I haven't tried any trick to make him quit other than nagging and I've long realised that doesn't work on anything. I can plea and be sweet and all but at the end of the day, it has to be the smoker to have to right mind to decide to quit.

His reason for smoking is to cope the stress that the business is causing him. Fair enough but I wish, it won't go on for long.

I've read that Dutch Master is a good brand of cigars, I think it will be out of my list as I am trying and helping him to quit not encouraging him.
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Flourless Cake

I read in my fellow blogger the flourless that she made and thought that hey, I can make that for my brother in law who can't have gluten. So I looked up the recipe right away. Here it is:

Ingredients (serves 12)
Melted butter, to grease
2 oranges
3 eggs
215g (1 cup) caster sugar
300g (3 cups) almond meal
1 tsp gluten-free baking powder
Orange Syrup
1 orange
155g (3/4 cup) caster sugar
Method
Preheat oven to 170°C. Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line base with non-stick baking paper.
Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.
Place the orange in the bowl of a food processor and process until smooth.
Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.
Meanwhile, to make the orange syrup, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice orange.
Place rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain. Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.
Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve.

It sound simple (yeah sound as I haven't tried it yet) but it just takes long to prepare and cook. I might try this one of these days when I am not busy and have finished my online backup. This I really have to try to do as one of my online accounts was suspended and two of my blogs looked ridiculous without a header.
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Welcome to the Tropics

That's what Mcj said to me when I noticed that today, it feels like I was just in the Philippines. The heat is terrible.

Jens was telling me to turn the aircondition up in the car earlier. When we left the shop, I was actually scared that he'll get heat stroke. The temperature in the car was not inching down even with full aircon. Jens was drifting off to sleep and when I asked him if he is cool and he didn't answer, it gave me a fright. Normally, when he goes to sleep in the car, I just leave him there and just open the boot and all the doors but today, I took him inside the house. The fact that you are in the shade doesn't do anything to cool you down. The wind is so hot. It's one of those times that you need to avail low cost health insurance if you haven't had yet as this temperature will surely cause health trouble to some.

I think, it's time for us to hit the pool again when he wakes up.
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Vitamin A




You Are Vitamin A



You see the world vividly. You are a very visual person, and you pay special attention to colors.

And while you appreciate a sunny, beautiful day - you also like the subtle visuals of night.



You are youthful both in appearance and spirit. You are likely healthier than average.

You shine brightly and are best in small doses. Too much of your company can be overwhelming and even dangerous.




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Gluten-Free Cake

My brother-in-law turned 50 this year. He didn’t have a party on the day itself but he organised a square dance convention in Gympie which we missed as Mcj was really busy with the entertainment unit project (as if he has to undergo a pre-employment screening for being a perfectionist, it took him longer to construct). Then, his wife is throwing him a barbeque party this Sunday.

I’m out of idea on what to bring to the barbie. He has coeliac but I really want to bring a cake – only if I could bring cheesecake, I’d love to but I don’t know any bakery that makes gluten-free cheesecake. There are rare bakeries that make gluten free creations. Mr WWW told me there’s one around our area.

Gluten-free food is not all the time appetising as I have experienced but I tasted a yummy gluten-free cake before. The main ingredient was cocoa flour. And look at these works of art (for me, that is).



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Simple

Although, I lurk mostly on Filipino entertainment sites, I do a fair share of checking out some insightful websites as well.

Today, I’ve also been to mysimplerlife. This is an old post but I really find it relevant.

Don’t buy it just because it is on sale.
Leave the table before you are stuffed.
Think of 10 things you are grateful for before falling asleep.
Go through your clothes and check that you have what you need for upcoming holidays and events.
Use the darkness to lure yourself to bed a little earlier.
Lose yourself in cooking something delectable.
Stay in your pajamas as long as possible this Saturday.

I’ve been doing some the tips before but it’s nice to be re-inforced in what you practice.

Even if I’m busy including the whole household, I still feel that I am living a very simple life. We know how to have fun in small things and we enjoy each other’s company. If we feel we need exercise, we go for a walk as we don’t have fitness equipment at home. The fresh air do us good. We do things simply and with lots of fun.
Source
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Friday, 20 November 2009

What's With Them?


When was the last time I had dinuguan? It was around August 2006. That long. I craved for it but when I saw the preserved Goldilocks dinuguan at the Asian shop, I didn’t grab it with both hands. It looked like it had passed its best before date.

And this one? Same time as dinuguan. Among the commercial ones, I like it most when it’s from Ilonggo Grill. But most of all, I like it when my mother cooks it.

Yum. I don’t mind if I get oily face from all the pork fats (I can always get the best acne treatment in case). I just can’t resist these dishes.

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Hot Weather is Here

I brought lunch with me today yet all of a sudden I had Hungry Jacks cravings. I thought, I’m going to ask my co-worker if he wants to go for a walk to buy lunch. I then heard my other coworker saying that only if he can get some food without going out. I realised, the weather is really balmy even in the shade. It was predicted today to be 33 degrees. Yeah, summer is here (even if it’s just spring). Some might already have cleaned and kept their furnace filters.

And I’m drinking coffee and wearing jacket inside the office. Well, understandably the aircon is full blast to abate the extreme heat outside.

I wish I can have halo-halo or ice cream right now.



Yum!
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Tuesday, 10 November 2009

Satay Sauce

I really like the satay sauce of the stir-fry that I usually buy for lunch that one Sunday, I thought of experimenting something. Experimenting means trying out a bottled sauce. I can’t be bothered to make my own as I didn’t do much research about it so I didn’t realise how easy it is to make one. I tried to Kantong brand and although it turned out quite appetising (as Mcj said, it still fell short of my expectations).

I thought of making my own sauce and ehow is very helpful. It’s quite simple really, here it is:

Combine five level tbsp. of smooth peanut butter with five tbsp. whole milk in a medium mixing bowl. Use a wire whisk to thoroughly incorporate the milk into the peanut butter until a smooth consistency is achieved.

Add five tbsp. of sweet soy sauce to the peanut butter mixture. Stir well using a whisk or fork to combine. If the peanut satay sauce is too thick or you're having trouble mixing, add ½ tsp. milk and stir again.

Add one tsp. fresh lemon juice and one tbsp. granulated sugar to the sauce mixture. Stir thoroughly to combine. Bottled lemon juice may be substituted, if fresh is not available.

Add ¼ tsp. crushed red pepper flakes to the sauce, if you want more spice, and stir well. Use the same amount of freshly ground black pepper for a less spicy sauce, or omit the pepper all together, if desired.

Cover the bowl containing the peanut satay sauce, and allow it to sit undisturbed for 30 to 45 minutes before using. This will give the flavors a chance to meld and can make all the difference in the taste of the sauce.

I wrote this down to my little notebook for when we are away from home (not in isla mujeres hotels yet) and crave for this, I can easily whip it up myself.
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Saturday, 7 November 2009

On Pinoy Foods

For days now, I’ve been craving Filipino food – any food but particularly sweet Spaghetti. I’ve been planning to hit the Asian shop only that it is a trip in itself not just on the side. The one in the city closes at 5pm on weekdays so no chance for me to drop by after office hours. Going there on weekends would be a big trip for me. There’s one close to my local area – that gives me a bit of hope.

So today for the first time, I drove the longest on my own - 30 minutes one way. Although, I got lost 3 times I made it. I bought heaps of food and a DVD of SG and JLC movie.

I'll be having spaghetti for the next couple of days until I get tired of it.

One item that I really like is the Bench cologne. The weather is getting warn (ceiling fans are must), it's nice to splash it after shower. Perfume are a bit thick on the skin.

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Sunday, 1 November 2009

Craving

I’ve been exchanging emails to my friends in the US today (who lives there now not just on medical travel
) and we have touched the topic of Halloween. We don’t celebrate it here in Oz and I miss it. I also miss the food and Arroz Valenciana came to mind.

I looked-up the net for simple recipe and so far, this is what I found.

ARROZ VALENCIANA INGREDIENTS
2 cups rice, cooked
2 cups malagkit (sticky rice), cooked
2 pcs chicken thighs and legs, chopped into small pieces
1/4 kilo pork, sliced into thin strips
1/2 kilo chicken liver and giblets, chopped
4 pcs frankfurters, sliced diagonally
1/2 cup green peas
2 pcs bell peppers (red and green), cut into thin strips
2 small cans of tomato sauce
1 large onion, chopped
2 cloves garlic, crushed
2 tbsp patis
1 tbsp atchuete oil
2 tbsp margarine
salt to taste

For garnishing
2 hard-boiled eggs, sliced
spring onions chopped

ARROZ VALENCIANA PROCEDURES
1. Flake rice and malagkit with fork while still hot. Set aside.
2. In a deepn pan, saute garlic in atchuete oil. Add onion.
3. Add pork, chicken and giblets. Season with patis, then cover. After 2 minutes, pour in 1/2 cup of water.
4. Cover and simmer until half done.
5. Add frankfurters, pepper, and tomato sauce. Season with salt to taste.
6. Boil for five minutes, then add rice, malagkit, margarin and peas.
7. Mix until well-blended. Reduce heat, then cover.
8. Garnish with sliced hard-boiled eggs and chopped spring onions.

It is sort of similar to what my Mother cooked back then but I’m baffled when I see tomato sauce. This might be a different version. I might just ring up Nanay and ask for the ingredients.
Credits: LutongPinoy

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