It's one of those day when strangers and front like folks are testy towards you for no particular reason, even when you flashed a smile and a hello.
7/30/13
7/20/13
7/17/13
7/16/13
When its so hot...
What you do when its so hot at 38 C combined with the heat humidity index? Even the ice cream melts within a few minutes.
7/4/13
The Greenhouse
Life has been a challenge lately. It's one of those challenges where you don't know where you will be, how you will live, and what the future will hold. To clear my mind and to be mentally focused I went to the greenhouse. Color, it's said to offer a ray of hope and joy to those who seems to feel that there is hopelessness.
6/30/13
When the Skies Open Up
What a difference the sunshine made to the vegetation. After days of rain, a day of abundant sunshine brings out the vibrant colors and textures in nature. Just see the evidence in the images taken during a walk.
Quick and Easy Strawberry Tart
After a somewhat disastrous baking session, I decided to try preparing a quick, easy strawberry tart for those short on time.
Ingredients:
1 package ready-made pastry shells (comes in a box of 6)
I small tub chocolate ice cream with raspberry sorbet (or any flavor that you preferred)
Local strawberries (they taste better)
Mint leaves
Method:
1. Plate the tart and scoop a tablespoon on the tart.
2. Garnish with chopped strawberries and topped with mint leaves
3. Enjoy
Ingredients:
1 package ready-made pastry shells (comes in a box of 6)
I small tub chocolate ice cream with raspberry sorbet (or any flavor that you preferred)
Local strawberries (they taste better)
Mint leaves
Method:
1. Plate the tart and scoop a tablespoon on the tart.
2. Garnish with chopped strawberries and topped with mint leaves
3. Enjoy
6/28/13
Dreaming of a Sunny Summer
It's been pouring almost every day even though its summer. Longing for something sunny, I thought about these images binging back memories of a sun-drenched summer vacation in the South of France. Temperatures were in the highs most days, the lights were beautiful splashing against the vivid colors of buildings and the streets filled with vendors, restaurants, and street performers.
6/24/13
Monday's Inspiration
A lot of us struggled on Mondays, whether getting up early to work after a fun-filled weekend or starting on that dreaded work project. A little inspiration, be it the color of a bloom or a smile and help from a stranger, help make the start of a new week go smoother.
6/23/13
Summer Events
Showcasing First Nations' arts and gatherings from Turtle Island, drums beating, folk songs,.... . It might not be sunny but everyone is out to enjoy fresh air.
6/21/13
Welcome Summer Solstice
It's the 1st day of summer and was it a hot day today; blue skies and birds whistling, bright flowers and the golfers out in full force hitting the balls on the greens. It's also the beginning of summer events, and summer events mean outdoor eats and ice creams. I've started the day with not so healthy eats - a hot dog burger, fries and iced coffee which I will have to walk off later in the evening.
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| This healthy plate of soft boiled eggs and rapini will off-set any guilt of unhealthy eating |
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| Plates of fruit salad and egg/oil cake topped with strawberries |
6/20/13
Cooking Sabi Vegetables
Sabi vegetables is a local leafy vegetables and is a popular native dish among the natives in Sarawak. It's almost similar to the mustard vegetables, bitter in taste with smaller leaves. The locals usually prepare it simply.
Ingredients:
A bunch of sabi vegetables
A handful of dried anchovies, soaked in lukewarm water
1-2 small shallots, chopped
2 teaspoon of shrimp paste or belachan (or according to taste)
A pinch of salt
Oil for stir-fry
1. Thoroughly clean and rinse the sabi vegetables (removed tough stems)
2. Pound anchovies and shallots in a mortar
3. Mix in the shrimp paste with pounded ingredients
4. Heat frying pan and add in cooking oil
5. Stir-fry pounded ingredients until fragrant
6. Add in sabi vegetables and stir-fry until wilted
7. Add in a bit of salt for seasoning
8. Dish out and served immediately
Ingredients:
A bunch of sabi vegetables
A handful of dried anchovies, soaked in lukewarm water
1-2 small shallots, chopped
2 teaspoon of shrimp paste or belachan (or according to taste)
A pinch of salt
Oil for stir-fry
1. Thoroughly clean and rinse the sabi vegetables (removed tough stems)
2. Pound anchovies and shallots in a mortar
3. Mix in the shrimp paste with pounded ingredients
4. Heat frying pan and add in cooking oil
5. Stir-fry pounded ingredients until fragrant
6. Add in sabi vegetables and stir-fry until wilted
7. Add in a bit of salt for seasoning
8. Dish out and served immediately
6/16/13
Italian food lesson
To cap off 8 weeks of conversational Italian, our language instructor took the class to an Italian restaurant where we were all instructed to give our orders in Italian. Most of us had cheat sheets to help us in case we got tongue-tied. However, all of us did very well. From a set menu that changes with the season, one had the choice of ordering grilled calamari salad or figs salad; various types of pasta dishes, grilled steak or fish of the day, and for dessert, a plate of different cheeses or a cheese cake.
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| Grilled calamari or petite pita bread topped with figs and cheese |
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| Green gnocchi with gorgonzola fondue & Grilled salmon with beets and cauliflower |
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| Cheese board or Peach cheese cake |
| End of a satisfying meal |
6/14/13
Flower study
Various shots of blooms in the garden. Looking at flowers calm me down. Hope they lift up your day too.
6/9/13
6/8/13
6/5/13
Heaven in Blue
How I wish for blue skies and hearing the buzzing of bees doing their best to bring us lovely blooms? Gray clouds with signs of rain is predicted. Hopefully, my dream of bright skies will surface soon. For now, these images will brighten not only my day but yours too.
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