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Monthly Archives: January 2014

HOLA. Things have been pretty boring, sigh and my #100happydays challenge is such an epic fail lol. I don’t know if I should stop posting just because I haven’t been keeping to it (100 consecutive days …), I really want to keep going though. Having little lapses is better than giving up completely right??? Or am I missing the point by not sticking to it. Hmm. I think I’ll try to keep to it–at least some days, days I’m not overwhelmed by /life/ (in a negative sense…ohnoes what am I doing) it’ll remind me to be appreciative and see the ~*beauuuty*~ in things.

Anyway, I’m here because I had a paper today, and the evening after a paper is always LEPAK time. So so glad the Law paper is over and done with, I don’t think I did too good cuz I couldn’t remember a few of the cases but there’s nothing I can do so forget it. Gosh I hate that it’s 2248 already, my day is ending. Tomorrow’s gonna be a day of hardcore studying for Accounting–another one I’m not looking forward to oh goodness me. But at least I will be going home the day after! SO EXCITED ^_^

As you can see from my title, imma be sharing the recipe for something I had for breakfast last week.

IMG_0736^ TADAH. About the corners, I took the picture with Instagram in mind so I didn’t really bother making sure the edges were clean…whoopsie

YUM.

Made this for breakfast/brunch before one of Xr’s papers. I’ve been wanting to make this for a long time, and I finally had the chance to because I had bread but not ham, which meant that I couldn’t make cheesy ham brioche rolls. Also, the bananas I got the week before were ripening up real nice! P.s. Bananas are one of my favourite fruits (someone plz help me w grammar …). I remember having had 5 for breakfast at some adventure camp when I was in Primary school. The end. Just kidding. More about this darling of a breakfast I had, including a soliloquy about the sugar I used, under the cut!

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Three nights ago, I made braised pork belly for dinner. I wanted to recreate Koya’s cider-braised pork belly, but it ended up more like 红烧肉 (Hong Shao Rou), a Chinese delicacy that happens to be Mao’s favourite dish (!!!). I didn’t have cider nor ginger at hand so I guess that’s why it turned out to be more like 红烧肉… Nevertheless, Xr and I really enjoyed it and it’s going onto our Dinner List, which is a list of things we (I) have to make at least once a week. Koya’s cider-braised pork tastes very similar to 红烧肉 anyway so it’s all good! Recipe (with pictures!) and some updates under the cut

IMG_0689
^ An overview of the ingredients I used

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Welcome to my new space! I’ve wanted to blog in a new /place/ for a while now, and I’ve finally done it—I got myself a domain!

Five months ago I created a new blog on Blogger, slowdownshesdreaming, and my first post there happens to also be my last lol. I never went back to Blogger after creating SDSD. WordPress feels a lot more ‘bloggable’, so I’m back. And this time with my own domain! I thought of staying at toasting.wordpress because it’s by far the best URL I’ve ever had, but I also really wanted to start afresh. Toasting.wordpress is too messy and old…and I couldn’t rename it and create a new one with the same name, so here I am. Paid a little bit for this URL and I think it’s all worth it. Toasting is a simple, meaningful, and quite classy (vs. tingatron? LOL). And .co is just cool! I guess it was also kind of an impulsive decision…I wanted to chope this address very badly teehee. BUT I LOVE IT! SO YAY! NO REGRETS! More expression of happiness under the cut!

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After hours of futile attempts at being productive, I tried to seek help…and I found out about the Pomodoro Technique! Don’t know much about the whole technique but I’ve just been making myself go through 25 minutes (one Pomodoro) of uninterrupted work, then giving myself a 5 min break. I’m supposed to continue that cycle til I get 4 Pomodoris. Then I get a long break ^_^ But I tweaked the method and have been giving myself a long break (which may or may not be the recommended 15 min) every 2 Pomodoris lol. But anyway, check it out if you are a serious procrastinator, which I obviously am. Like, I’m supposed to be working but I’m on WordPress now… Well I’m just trying to stick to my resolution…

Anyway, you can apply this time-management technique to the whole day, I think, to help you manage tasks well. I’m not quite sure how you can integrate it into your life completely, there’s a whole book explaining that which I doubt I’ll 1. pay for and 2. read, so I won’t be Pomodoro-ed. But I just love how cute it sounds ^_^

On another note, today Xr and I had an amazing dinner at Sukho! Sukho never disappoints. Can’t wait to bring everyone/anyone visiting me/us in Notts there, and watch them get their minds blown.

Tomorrow I will be trying to recreate Koya’s beautiful Pork Belly side dish omg am seriously excited for that. It’ll be a mix between Koya’s PB and China’s (lol) 红烧肉。我好兴奋!Been pretty inspired lately, I have lotsa cooking ideas and I feel motivated to cook properly, it’s either my pent up energy from not exercising or the procrastinating bug. Probably both. Oh it must be also because Xr and I have been watching Hell’s Kitchen…a habit that started after I watched Ramsay’s (thx Jessica :*) scrambled eggs video lol.

I’m not a fan of scrambled eggs but when done the Ramsay way, though troublesome and requiring more elbow grease, I get more consistent results. It is also very yummy (so says Xr). Yummy is always good so I will keep doing it the Ramsay way til I find a better alternative! Ciao

#100happydays

On the second day of 2014, XR and I decided do the #100happydays challenge! It’s day 3 today and I haven’t posted a thing, I don’t have much to post about sigh am I gonna fail?! Nothing interesting to post though ugh..but I’m happy ^.^

Anyway, that day we also finally made salted egg yolk prawns for dinner!

Tweaked the batter a bit by adding beer and now it’s beer-battered salted egg yolk prawns. Sounds so much cooler, more adult hehe. Recipe under the cut! Sadly no pics because I haven’t uploaded them…hm there needs to be a wireless way to do this.

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