Monday, 31 January 2011


On weekends, I am inundated with left over food. It's a big dilemna (as if it's rocket science or those IT Jobs people are facing) for me because first, I am not keen on eating left overs myself so how can I feed my family with them if I won't eat them? Unless, the food is a Pinoy food.

Yesterday, we had stew/gumbo with the mish-mash of all the dishes we had for the week. It was all gone - I mean, we ate them all up. I think, no choice is good as we are forced to eat anyway. :)

So today, I had some more left over for lunch - calamari and fried rice with eggs.

*****

Wednesday, 26 January 2011

Ingredients6 pounds pork spareribs
2 medium onions, cut into wedges
1 medium onion, finely chopped
6 tablespoons soy sauce
1/4 teaspoon ground black pepper
6 whole star anise pods
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1/2 cup honey
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice

Directions1.Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.
2.Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.
3.Preheat oven to 400 degrees F (200 degrees C).
4.Using tongs, remove ribs from stock pot and arrange in a single layer in an 11x16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.


We bought nice pork ribs last weekend. I have to re-pack them for 1 meal each and the left, I cooked them in stir fry and Mcj asked if it was pork. He thought, I'm going to cook the ribs as ribs, not stir fry.. so I have to look up for the recipe. We will have ribs on the weekend (when most people might be on payday advances).
*****

Thursday, 20 January 2011


My friend gave atsara last week. It's one of my favourite foods that I miss. Not anymore. Here's the recipe though I haven't tried it ever. My mum used to make this and it is really yummy.
Ingredients

1 fresh green papaya, grated

1 carrot, sliced crosswise

1 red capsicum, sliced lengthwise

1 thumb size ginger, sliced crosswise

2 green chillies, seeded, sliced crosswise

1 box 42.5g raisins

250 ml (1 cup) vinegar

250 ml (1 cup) water

200 g sugar

150g salt

1 tsp salt


Preparation method
1. Mix 150g (1/4 cup) salt to about 4 cups of grated papaya. Express the papaya juice with hands at least 3 times. With sauerkraut, rinse 3 times.

2. Mix the papaya with all the other vegetables in a large bowl. Place this mixture in clean dry jars with lids.

3. In a small pot, boil vinegar, water, sugar and salt for about 5 minutes. Cool mixture.

4. Pour vinegar mixture into the jars, making sure the vegetables are completely covered with the mixture.

5. Keep refrigerated when not in use.


Now onto ddc. I'm really curious about this dna centres. Makes me remember the first episode of big bang theory. :)
*****
I like perfume but I'm not into hording them or collecting them (ahem, as of now I have 4 bottles of different perfume, and for me they are one too many). My preference run into fresh, clean, subtle, citrus, mild scent.

I went to the shops without the intention of buying any (could have checked the stuff how to treat acne scars). Then, I saw that the Lovely collections were on special for $15. Way too inexpensive. So I grabbed the opportunity. I asked to try all the three and others are a bit overpowering. Although, even this I'm not really convince that I like it until I have worn it several times.


Dawn - The Lovely Collection Fragrance Notes
Top Notes
Citrus, Violet leaves, Angelica

Middle Notes
Orchids

Base Notes
Vanilla, Orris, Oak moss, Vetiver, Musk

*****



You Are a Snow Cone



You are lighthearted, playful, and optimistic about the world.
You're always having fun, and you're not the type to turn down anything sweet.
People might be surprised to know that you're very sensitive.
Even though you put on a brave face, your feelings are easily wounded.





And I could be very boring about it and just want to put sugar on it. Might as well eat ice, isn't it? Well, really one only wants to be cool - I'm not really into sweets. I'm not trying to suppress my appetite (by the way if you're interested click here) yet, I'm more on fresh juicy refreshing food.
*****
especially the fresh produce.

Last week, we visited threee supermarkets and they were out of potatoes. What's the chance of that. Only if people are panic buying. So we stormed the markets on Sunday. Woke up early and when we got there, the produce shop closer to the gate was packed and the queue was very long. But still we have to go through the whole drama just buy a bag of potatoes. Can you imagine people asking for car insurance rates after the floods must have been going through? Or was it too late? I hope not. Insurance I believe is better than nothing at all.
*****
Before the floods, I was able to buy some fruit in abundance - peaches. I'm not really a fan but because it didn't cost much, I was tempted. I can't possibly eat the whole kilo so I decided to peel them without really thinking what I want them for. Based on experience, they are quite hard to peel so I consulted the net (again).

•Wash the peach thoroughly under cold water. Be gentle but firm. You want to remove all the soft fuzzy that covers the skin of the peach as well as any lingering chemicals that were used by the growers.

•2
On the stove, in a small pot bring water to boil on high. While the water is coming to a boil, take the bowl and place the ice in it with cold water. Once the water is rapidly boiling, turn the stove off but leave the pot on the stove.

•3
Gently place your peach in the pot and leave it in the boiling water for 45 seconds. Get the peach out of the water with a slotted spoon.

•4
Immediately place the peach in the ice water and let it sit for 10 to 20 seconds. This stops the actual fruit from cooking.

•5
Take the peach out of the ice water and gently cut the peel of the peach with a paring knife at the side of the end of the peach.

•6
Carefully, peel the skin off of the peach. This should be easy but if it is difficult, place the peach back in the boiling water for another 30 seconds and then back in the ice water. This should remove the skin from the fruit.

Read more: How to Peel a Peach | eHow.com http://www.ehow.com/how_2096906_peel-peach.html#ixzz1BZjQX88N


I did follow this instructions up to some extent but ended up fully cooked pears after they were peeled. So, I stewed them. The thought of diet pills was thrown out the window.
*****

Sunday, 9 January 2011


The 'Friends' star launched her self-titled aroma in British department store Harrods earlier this year but sources have claimed the actress has refused to promote the perfume leading to poor sales.

A source told gossip website PerezHilton: "Jen chose her perfume. But other than launching it at Harrods in London, she's done no promotion. No-one knew where to find it and now everyone's lost interest.They can't figure out why no-one wants to smell like Jen."

Just prior to the launch of her fragrance in London, the actress altered the name of the perfume from Lolavie, its original name, to Jennifer Aniston.

Jennifer has previously claimed her perfume comes from her own "personal library" of scents from her younger years in California.

Discussing the perfume's creation, she explained: "It really was an exciting process and the only reason I was actually interested in doing it was because of the involvement that they allowed me to have.

"I wanted this fragrance to be a personal library of scent memories. Growing up in California, I distinctly remember the scent of jasmine on summer evenings. I consider the scent of the ocean to be one of life's most uplifting sensual experiences."

This article is correct. I have tried to search where can I buy Jennifer Aniston perfume and I can't get it locally. I'd rather spend my money on chair slipcover than to pay for hefty shipping cost in ordering overseas. I'll have to search more.
*****

MARIA MENOUNOS
Is she the Dolphins' latest recruit? The T.V. host looks touchdown-ready in Miami, sporting a sexy black bikini and plenty of embellishment (including a belly-button ring!) to toss the pigskin with actor Michael Chiklis (not pictured).


SALMA HAYEK
Ooh la la! The bombshell joins her French billionaire hubby Francois Pinault for a yacht and jet-ski tour of St. Barts in the French West Indies.

It's summer here despite that it's been raining the whole time and flooding most of the country towns in Queensland. Just reminds of the toned bods of the celebs. Well, I'm actually just being nosy before doing the opp on online university.
*****
I am a believer of the pearl of wisdom/health that breakfast is the most important meal. Sadly, I don't have enough time to prepare for it. Sure, I should have time but I dont wake up early enough to give me time to prepare for it. But here are some easy to prepare food. You can even go through the Black Friday while waiting for the muffin to cook.


Breakfast Cereal
¾ cup Kellogg’s All-Bran Original mixed with ½ cup blueberries, 2 tbs slivered almonds and 1 tbs ground linseed
1 cup skim milk

Never tried linseed (aka flaxseeds)? It’s time you did. In addition to fibre, they contain omega-3 fatty acids, and a 2008 Appetite study found that a diet rich in these healthy fats helps prolong satiety in people who are trying to lose weight.
TOTAL: 1510kJ


Berry-Yoghurt Muffins

Packed full of digestive-boosting yoghurt and grains, these muffins from nutritionist Joanna McMillan make a balanced, nutritious snack.

Ingredients
2 cups wholemeal self-raising flour
1/2 cup LoGiCane low-GI sugar or honey
1/4 cup rolled oats
1 packet mixed frozen berries
2 eggs
1/4 cup extra-virgin olive oil
3/4 cup natural yoghurt
Splash of skim milk
Method
1. Combine first four ingredients in a bowl, thoroughly mixing the fruit into the flour to ensure they separate.

2. In another bowl, combine eggs, olive oil, yoghurt and milk.

3. Add wet ingredients to dry mixture; stir gently until just combined. If the mixture looks too dry (this will depend on the consistency of the yoghurt you use), add a splash of milk. Do not overmix.

4. Spoon into a 12-cup non-stick muffin tray and bake at 180°C until brown on top and cooked through (about 25 minutes).




*****

Blurb

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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