Tuesday, 30 March 2010

This is my second try making Pavlova. My "customers" said, it's just getting better and better. Perfect encouragement for me to make another one this coming holidays.

Sunday, 28 March 2010

Weekday lunches for us are not routine. I seldom bring food to work so I always buy at the cafe close to the office. We pay Jens "school" including lunch. Mcj's at times are toasted sandwiches that he makes himself or some leftover.

On weekend though, I try to create something new. Not create from scratch but could be from a packet. Change is as good as holiday. In the case of food, it doesn't if it has been from the freezer as long as it tastes nice. I'm sure most supermum will agree with me that it's not always easy to concoct something from scratch when you have a toddler. Life is meant to be easy that's what frozen food and life insurance are there for.

The pavlova had come to reality. I followed most of the part the recipe that I got off the net. That was last weekend. Mine was a bit merengue style on the outside but it taste as nice. It didn't have any fruit on top as I can't find any suitable fruit at the shops. We just opened a fruit salad can instead and added whipped cream.

Yesterday, I made another batch. It is tastier plus I was able to get a price-y strawberry punnet - the first picking for the season - at the shops using my credit card.

The pavlova has been known as the national dessert, and it is slowly becoming a family one. It all depends on my available though.

Saturday, 20 March 2010

We own one of these Juice Fountain. But the sad fact is, I have never used it. Can't be bothered and we don't have space for it in the kitchen top or counter. I don't like using stuff and putting them away. It's always handy to just have it there if and when you want to use it. Plus, we prefer using our peggies on our fruit and veggies.

Also, I've looked up how I can justify for storing away our juicer - the two main portion of fruit. The Pulp and Skin. Juicing also reduces the fiber on the fruit. Oh well, it's just the laziness in me talking.

We all know that whatever process we choose, adult acne treatments can be avoided when we eat our fruit.
We now see milk in the shops that will last for more than 2 weeks. According to my mother-in-law, during her earlier times, milk only lasts a couple of days. So what changed now?

I haven't really found much except that most milk these days are pasteurised. It is a process of heating the milk and cooling it down before packaging. It takes some of the nutrients off like Vitamin C but it says to be taking the bacteria away from it. So I deduced that Pasteurisation makes the milk lasts longer. It's just the bacteria that makes the milk spoil earlier.

But have you heard of a collapsable milk jug? It's a new invention that makes the milk last a week longer.

The inventor says that the air in plastic bottles makes the milk spoil easily so this Fresh container can be collapsed when the quantity of milk in the container is is getting low. I'm looking forward to future milk bottles to be collapsible. In this day and age, everything is almost possible and doable - obvious evidence is the sprawling of natural weight loss supplements.
I have mince out for tonight. I was thinking of just cooking mince meat with veggies on rice but we already had rice last night. For a change, I will have my home-made style lasagne.

It's very simple to cook. I do it on the stove not in the oven - I might try it one time and see how it goes. You would need a large pan.

Mince meat
Can of tomato slices
Olive Oil
Salt to taste

1. Cut the onions and potato very thin like you would lay them flat on the pan.
2. Pour a bit of olive oil on the pan.
3. Put the mince meat evenly covering the bottom of the pan. Sprinkle some salt.
4. Add the onions, potatoes and pour the can of tomato slices.
5. Turn the stove on and let it simmer until the potato is tender.

Pronto! Easy. Preparation takes 10-20 minutes and you can watch the telly or read some muscle milk review while waiting for it to cook.
that's what it's called. That's my husband saying.

You Persuade People Through Emotion

You hate to admit it, but people make decisions with their hearts. Their heads don't play much role in the equation. So even though you are cool headed, you know you have to be warm hearted in order to convince people you're right. You craft your words carefully. You speak to inspire, motivate, and stir up emotions. You know that once someone wants to be on your side, they'll figure out their own reasons for why.

Well, I haven't tried to persuade somebody in the boardroom arena unless they've already been bought. But in my family, I usually use emotion especially with my toddler. You can't use force as it just won't work. I know that talking including emotions can do magic. It can turn a tantrum to a giggle. It can turn a fussy eater into a muncher that natural appetite suppressant seems necessary at times. As they say, emotion is every powerful - it can make or break a person.

Thursday, 18 March 2010

I got back to baking again last weekend. I got banana - 1 overripe in the fridge – what better way to use it rather than giving it to the possums?

During the day, I was playing chess in our panty – you know re-arranging stuff to make room – and realised that we have 4 variants of cereal. I want to get rid of them. I thought of using the crushed sultana bran in the cake. You know, I’m most don’t like eating soggy cereal or crumbs.

It was yummy. Next time, I’ll put more sultanas (no I don’t need it for some colon cleansing or to be regular) to make it more moist and tasty.

*photos to be followed
I was inspired by a friend’s post to think of baking a Pavlova. I bought some of the ingredients that I already don’t have at home tonight (it’s our food shopping night). I’m not really into sweets but since I will be making it myself, I can use sugar as much or as little as I want. Plus, based on this recipe I got from bestrecipes.com.au, it’s easy enough to make. Although, I’ve just been thinking about it but hopefully, I can make time to do it this weekend (no plans except maybe checking outwww.wrinkletreatment.org).

PavlovaServes: 10-12
Preparation time: 15 to 30 minutesOur national dessert...crisp meringue outside with a soft marshmallow centre.
Ingredients4 egg whites
1 cup caster sugar
1 teaspoon lemon juice or vinegar
2 teaspoons cornflour
1. In small electric mixer bowl, beat egg whites until soft peaks form.
2. Add sugar, lemon juice and sifted cornflour and beat until stiff and glossy (at least 10 minutes).
3. Cover a baking tray with baking paper.
4. Pile meringue onto paper and shape into a large circle, leaving the centre slightly hollowed.
5. Bake in at 130°C for 1½ hours or until crisp on the outside.
6. Turn oven off and leave pavlova to cool in oven with door ajar.
7. Decorate with whipped cream and fruit in season.
Recipe notesA lemon filling, which uses the egg yolks, makes a nice alternative to whipped cream.


Thursday, 11 March 2010

There's relief to those who has diabetes - insulin injection won't be a feat anymore. Have a look at this video.

The artificial pancreas will work as a normal and healthy pancreas, secreting hormone that controls blood glucose level.

On the side note, have you heard of health information technology? It's a framework that will manage the health information and how it is passed on to the patients, their GP, chemist, etc. I believe this is one of the biggest invention of human kind - it simplifies the once a complicated process of passing on information from the health centres to patients, pharmaceutical companies, consumers and the like. No wonder health information technology degrees are in demand to students.

When I was looking for a job, I was supposed to go to an interview to a job somewhat related to health information technology. It would have been a challenge as I was just more exposed to Enterprise Resource Planning. Unfortunately, I got a job before I even set foot on that said company, nevertheless, I keep my mind open. I love challenge.

Friday, 5 March 2010

1. Of all the hundreds of sizes and shapes bread seems to come in, what is your favorite?

2. What’s your favorite thing to eat with rice?
Tuyo (dried fish) especially on a rainy day.

3. What are your feelings about milk?
I don't have to drink it if I can get my calcium from something else. I'm aware that I have to have enough calcium (even if I don't have medical coding training courses) and milk is the cheapest and quick to prepare source of it.

4. What was wrapped in the tortilla you most recently ate?
Chicken? We're not keen in tortilla.

5. How many staplers are there in your house and where are they?
One. In the office.

My first Friday Five post. This is interesting and I'll add this in my favourite meme.


I saw this in BHG show tonight. I thought, it was easy to make - well, that's just saying. But I know I won't dare making one as it has so many ingredients, not funny at all. But I thought, I'd still want the recipe, just in case the wind blow to my good side and whisper some encouragement. Besides, we do get eggplant from time to time.

This is also a good alternative to lasagne.
2 medium eggplants
5 tablespoons cooking oil
2 medium onions, peeled and sliced
500 g beef mince
2 tablespoons tomato paste
1 teaspoon mixed herbs
.5cup beef stock
250 g potatoes, peeled and cooked
2 tomatoes
Salt and pepper
30 g margarine
30 g plain flour
30 g grated cheese
1½ cups milk
2 eggs

1. Slice the eggplant and spread on a plate. Sprinkle eggplant with salt and leave for 15
minutes.Rinse and dry.
2. Fry the eggplant in a little oil until brown on both sides and set aside.
3. Heat the remaining oil and cook the onion until soft. Add the mince and cook until browned. Stir
in the tomato paste, stock, herbs and seasonings.
4. Bring to the boil. Cover and simmer for 15 minutes.
5. Slice the cooked potatoes and tomatoes.
6. Line the bottom of an oven proof dish with half the eggplant. Pour over half the meat mixture
and top with sliced tomatoes.
7. Add the rest of the eggplant, meat and layer with the potatoes.
8. Sauce: Melt the margarine, stir in the flour and gradually blend in the milk. Bring the sauce to
the boil, stirring constantly. Beat in the egg yolks and cheese.
9. Whisk the egg whites and fold into the sauce.
10. Pour the sauce over the moussaka and bake in a moderate oven for 45 minutes or until golden

I got this recipe from bestrecipes.com.au after checking out e-cigarettes which is a quite interesting thing.


Life in a home with gluten-free diet, preventing Diabetes 2 and trying to be lactose-free. And a little bit fussy child. It sounds difficult and complicated but not really. It's been roughly ten years on - we have a lot of practice.

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