Tool Kit

I recently sent my brother a tool kit. It was a tool kit for cooking - filled with recipes, spices, pasta, tortillas, honey, and packages of Jell-O. Yes, Jell-O, the dessert of choice for single young men, elementary school children, and housewives making molds. But aside from the Jell-O, all the items I sent were key ingredients in preparing the recipes I included. I also sent money, with the caveat that it be used to purchase meat, vegetables, and other fresh ingredients difficult to mail, and not be spent on a pair of expensive headphones.

My gifts always come with apron strings attached.

I did slip an actual tool into the tool kit - a pair of kitchen shears. Kitchen shears are invaluable for cutting the skin off of chicken or cutting stew meat into smaller cubes. If you can't afford a good sharp knife, kitchen shears are a worthy investment.

Sending the recipes and the ingredients doesn't come close to capturing the joy of actually cooking for someone, especially someone like my brother who will lavish love and attention on a plate of meat. But tossing spices into the box was akin to sprinkling them into a stew and fitting tortillas and orzo into the box was like layering a lasagna. I arranged recipes and a shopping list as though preparing the mise en place. And I sealed that package like I was canning tomatoes or preserving fig jam for the long winter ahead.

I directed my brother via tool kit to make Tacos de Carnitas, a savory, slow cooked pork with highly concentrated flavor. It's great wrapped in warm corn tortillas topped with fresh tomatoes and onions, or fresh guacamole. The trick to this recipe? Follow it. Don't second guess it. For example, don't think you need to add more salt than it calls for. Just go with it.

Tacos de Carnitas
6 servings, 2 hours cooking time

2 1/2 pounds pork butt or beef stew meat
3 cups water
1 onion, diced
3 strips orange zest
3 cloves garlic, minced
1 bay leaf
1 teaspoon crushed red pepper flakes
1 cinnamon stick
1 teaspoon oregano leaves
1 teaspoon kosher salt
1/8 teaspoon ground cloves or 1 whole clove
12 small corn tortillas
Toppings: tomatoes, onions, cilantro, salsa, guacamole

Chop thick fat from outside of pork butt. Cut meat into 1 inch cubes. Combine pork with water, onions, orange zest, garlic, bay leaves, red pepper flakes, cinnamon, oregano, salt and cloves in a large pot. Heat to a boil, reduce heat to a simmer. Skim any scum that forms on the surface. Simmer until meat is very soft and falling apart, adding more water if necessary to keep the meat submerged, about 1 1/2 hours.

Season with additional salt to taste. Heat to a gentle boil; cook until the water has evaporated, about 30 minutes. Cook a little longer to fry the meat slightly, watching carefully to prevent burning. Remove bay leaves and cinnamon sticks. Remove any excess fat. Pull meat apart with forks if necessary. Fold a few tablespoons of carnitas inside each tortilla. Add your choice of toppings and serve.

Acai Craze

When yet another patient came into my office carrying a myriad of Acai berry supplements for "weight loss", I figure it's time to address this topic on my blog...

The acai berry is being touted as a "power" food, "super food", and everything in between. Acai berry information can be found scattered across food labels, Oprah, and the all-powerful Google.com. But, what's the real deal? Read on.

The acai berry (pronounced "ah-sigh-ee") is a native to tropical regions of Central and South America, specifically in Brazil. The berry is rich in antioxidants, vitamins, minerals, oleic acid, and potassium...among other things. The berry is dark purple in color and approximately the size of a grape which grows on the acai palm [1]. The acai berry taste is described as being a vibrant blend of berries and chocolate [2]. Yumm! The pulp of acai berries is extremely delicate and is thus only available in pulp, juice, or tablet form.

Boasted as the No. 1 Super Food on Oprah's "Health" site the acai pulp contains [2]:

- 10 times more antioxidants than red grapes
- 10-30 times more anthocyanins than red wine
- a "synergy" of monounsaturated fats, dietary fiber, and phytosterols to help promote heart and digestive health
- an "almost perfect" essential amino acid complex in conjunction with valuable trace minerals vital to muscle contraction and regeneration

While that's all fine and dandy, a few bummers according to the Center for Science in the Public Interest [3]:

1.There is NO evidence supporting the use of Acai berry in weight loss.
2. Free trial offers asking for credit card information (i.e. to pay for shipping) are a SCAM.
3. While acai berry supplements are available, purchase USP Verified products, or those endorsed by companies presented in this article entitled, "What's Really In Supplements?".

CNN Health published an article on weight loss claims surrounding the acai berry supplement. After the berry was discussed by an MD on Oprah and a guest on Rachel Ray last year, the popularity of the berry soared. Oprah and Rachel Ray have since publicly disassociated themselves from sites which claimed weight loss endorsed by the celebrities [3].

Just like most berries, acai has strong nutritional qualities such as anti-inflammation and antioxidant properties. It just so happens that the acai berry is exotic and has been marketed as a "magic ingredient" targeting in health and weight loss advertising [3].

Selling for as much as $40 a bottle, "acai berry is triumph of marketing over science" says Jonny Bowden, a nutrition author. While the berry is not "useless", it's over-hyped according to many nutrition and weight loss professionals. Keri Gans, dietitian and spokeswoman for the American Dietitic Assocaition, recommends that customers turn to local vegetables and fruits as it would be much less expensive. She also warns against one food appearing "too good to be true", or a health "miracle" [3].

According to the Better Business Bureau (BBB), FWM Laboratories received an "F" rating. Other acai berry companies receiving a "F" grade include Advanced Wellness Research, AcaiBurn, FX Supplements, and SFL Nutrition [3].

In short: there's no magical berry coming from Brazil to cure obesity or any other ailment.

Have you tried acai berry juice, pulp, or supplements? Do they really taste like a berry blend + chocolate?!

Off to do some pilates since the rain ruined my plan for a run! Have a great night!

[1]. Blend with Acai. The American Dietetic Association, Public Relations Team. December 11, 2007.
[2]. Dr. Perricone's No. 1 Superfood: Acai. Oprah.com Health.
[3]. Young, Saundra and Park, Madison. Group Challenges Acai Berry Weight-Loss Claims. CNN Helath. March 23, 2009.

unek-unek airport jakarta- bali

9 september 2009, rabu

Hari ini mo ngeluarin komplein ya sekedar unek unek di hati tentang airport indonesia yang gw rasa makin parah nih pelayanannyaaaaaaaa...

Gw balik ke indo akhir bulan 6, naik GA dari Osaka ke Jakarta, transit via Denpasar Bali. Nah disini si masih lumyan, pas transit Bali, kita langsung jalan ke ruangan transitnya, walaupun perjalanan ke ruangannya lumayan jauh, apalgi gw harus gendong Xiang n tuntun Mei yaa..masih bisa dibilang OK lah..

Yang gw mo komplein pas gw mo balik dari Jakarta ke Osaka, transit Bali lagi. Nah, ini die, yang dibilang sistem baru. Di Jakartanya, kita tuh dianggap ikut penerbangan dalam negeri, tujuan Bali, nah disitu, kita dikenai charge 40rb/orang. Yaa udaa, ngikut ajaaa...Katanya sistem nya berubah jadi imigrasinya sekarang bukan di Jakarta, tapi di Bali yang berlaku bulan Juli 2009.

Nah nyampe ke Bali, perjalanan satu setengah jem. Turun Bali uda sekitar jam 10an malem tuh, ternyata kita harus keluar tuh dari airportnya, minta cap di pasport, yang ngantrinya ajubilaaah, macet cet..butuh waktu stengah mpe sejem an tuh.
Puji Tuhan, waktu itu, Mei ga bobo, kalo gaa...gw ga tau dah gimana cara gendong Mei n Xiang..mana mereka kena flu lagi, batuk pilek, gw da stress aja.

Abis minta cap, kita keluar dari terminal kedatangan tuh, menuju terminal keberangkatan. Nah disitu, gw celengak celengok, kagak tau jalan, nanya sono sini. Dikasih tau arah jalannya, yang ajubilah jauhhhnyaaaaaaaaaaa...gila, mana gw gendong Xiang, tuntun Mei yang uda setengah tidur, bawa tas dorongan, untung juga tuh tas ada rodanyaa..kalo gaaaaaaaaaa...bener2 senewen dah gw.

Nyampe di loket GA, gw harus urus2 tiket n cap fiskal segala, yang butuh waktu coz banyak org yang antri, mesti jalan lagi ke ruangan keberangkatan, yang juga butuh setengah jem da jalan kaki. Heran kok ga fleksible banget, wong org transit aja mesti ngurus ini itu, nah disitu gw juga dikenai charge 150rb/orang. Yang bener aja!
Dobel bayar jadinyaaaa..mabok banget.

Nyampe di ruangannya, kita bukannya langsung masuk aja, gw da takut aja, pesawat tuh uda mo berangkat jam 1 pagi n sekarang da stengh 1 pagi. Mei da ngantuk banget, Xiang juga rewel banget. Disitu kita masih aja harus ngantriiii lagii.Masa si penumpang 3 pesawat beda digabung dalam 1 ruangan???? Bener2 ga profesional banget, mau duit orang tapi fasilitas nol besar!! Gw makin panik coz ada pengumuman bahwa pesawatnya mo berangkat 5 menit lagi. Bayangkan gw masih ngantri di belakang!!!

Akhirnya penumpang yang naik pesawat GA yang tujuan Osaka dipersilahkan masuk duluan ke bis yang menuju pesawat. Yang gw bingung, gimana gw bawa tas roda naik ke pesawat ya..ga bisa didorong, coz kita harus manjat tangga pesawatnya...Untung banget, di sebelah gw duduk orang Jepang, die suruh anaknya bawain tas gw. Puji Tuhan banget!

Ga nyampe 3 menit, pesawat dah siap take off. Bener2 pengalaman dasyat dah, gw bener2 ga tau sapa si yang bikin sistem kayak gini?? Ancur ancuran, ga profesional membiarkan penumpang jalan jauh banget n ribet banget urus cap2 pasport, fiskal sgala macem, padahal kita kan hanya transiiitttt via Bali aja.

Tapi, Puji Tuhan, selamat mpe tujuan. Dalam hati gw mikir, besok2 gw ga mau dah naik pesawat yang transit di indo, mending transit di tempat lain aja, daripada urusannya jadi ribet begini. Ini bukan hanya berlaku buat pesawat GA aja lho...pesawat negara lain yang transit juga diberlakukan sistem ini.
AAAAAAh, Indonesia, kok pelayanannya malah makin amburadul gini siii?? Gimana kita bisa bersaing ama negara lain???

Obrolan singkat enggak penting menjadi penting di bulan puasa ini.

Hari ini...

Hari terakhir midtest yang melelahkan itu.

hari terakhir dengan 3 pelajaran maut.

Ekonomi akuntansi, TIK, dan Bahasa Inggris.

Yang kelihatan susah cuma satu ya? Eko akun doang.

Tapi buat aku, TIK itu susah. Karena gue enggak ngerti komputer dengan teori. Hmmm.

Tapi gue bersyukur, artinya gue enggak mesti belajar pas sahur sampe ngantuk-ngantuk. haha.

Kan sudah bebaaaas!

Dan rencananya sepulang sekolah nanti mau ke pim buat ketemu Mia dan Ditha, soalnya mau ke GagasMedia di Jagakarsa.

Tapi terhalang pulang cepat dan berangkat lebih awal, dikarenakan hanya satu hal.

PAK SOLEH KARTA.

Guru ciamik bidang studi geografi entertaintmen.

Masih muda, ganteng, doyang nyanyi, selera humor tinggi, baik.

Tapi... Pecinta dangdut sejati + jail + moody = unpredictable.

Seharusnya yang pulang jam 11an itu, eh malah pulang jam satu kuraaang. Aaarrggghhh!

telat sudah nyampe pim jam setengah 3.

perjalanan ke rumah satu jam, siap-siap ganti baju bebenah tampang setengah jam paling cepet, jalan ke pim satu jam. Nyampe jam berapa gueee?

Walhasil jam 3 baru sampe, dengan rekor, cuma siap2 ganti baju dan lain-lain dalam 7 menit. Unbelieveable.

langsung nyantronin Mia di gramed, sayang Ditha dikerangkeng di rumah jadi enggak ikutan deh.

Pas keluar pim 1 mau nyari taksi di halte, kan melewati jalan blok batu di trotoar. Tiba-tiba aja sendal gue nyangkut.

Gue kira batunya bolong dan keangkat, eh enggak taunya sendal gue mangap. Sendal fladeo gold. huhuhu.

Sedih banget!

Akhirnya di taksi, dengan bermodal dua biji karet jepang, sendal gue bertahan sampe rumah malah. jagoan! hahaha.

Langsung menuju Gagas. Sampai-sampai langsung ngurusin duit. Duit apa? ADA DEH!

Abis itu, ngomongin magic box sebentar, terus main ke redaksi Bukune. *Raditya Dika salah satu redaksi di bukune*.

Main sama Om Rizal *fyi lagi : gue suka diskriminasi manggil cowok yang lebih tua dengan sebutan om padahal dia masi muda.* yang juga salah satu teman Bang radit -gue udah kenal sama raditya dika, karena dia salah satu guru di CCW2008- dari SMA dan sampe sekarang satu kantor. sebelahan lagi duduknya.

Dan gue sempet ngeliat, ngintip sih tepatnya Bang Radit update twitter. Penting abis ciiiing!

Sempet juga sedikit terlibat obrolan seru sama Kak Windy Ariestanty. Penulis buku Shit Happens yang juga Editor in chief di gagas.

Pas hinggap di kubikel depan tangga itu, gue menatap dua kaleng minuman.

Ketty (K) : Enggak puasa ya kak?

Kak Windy (W) : Enggak.

K : Lagi dapet?

W : Enggak, emang enggak puasa aja.

K : ooh, emang kakak kristen ya?

W : gue enggak punya agama.

K : Atheis atau Agnostik?

W : gue percaya Tuhan kok, tapi gue enggak punya agama.

K : Agnostik dong berarti?

W : Enggak usah pake istilah-istilah begitu lah dalam hidup.

K : Terus di KTP tulisannya apa?

W : Kosong.

K : Emang bisa?

W : Enggak sih. hehe

K : Terus isinya apa?

W : tergantung mood gue saat itu.

K : Jadi tiap 5 tahun ganti gitu?

W : Tergantung gue mau nya apa. hahaha.

K : Hahahaha.

gila!

Tapi ini bukan suatu hal yang aneh kok.

temen gue juga ada yang hampir serupa.

Entah kenapa gue jadi tersentuh, mungkinkah karena bulan puasa?

Bagi gue agama itu penting.

Karena itu adalah pegangan dalam berselancar.

Seenggaknya, lo punya 'rumah' buat kembali suatu saat nanti, kalau enggak sekarang.

Jadi inget soal temen gue. Panggil aja Adi*, dia baru-baru ini bilang ke gue kalau dia islam tapi enggak puasa, karena dari TK sampe SMA -sekarang- dia sekolah di sekolah katolik. Tapi dia islam, dan dia baru berniat mau belajar agama karena ada beberapa temennya juga yang pingin tahu agama yang dianut Adi. gue prihatin.

Enggak cuma itu, gue juga punya temen yang agnostik. (senyum iblis sambil nyodorin yupi)

Dia percaya Tuhan, tapi enggak peduli sama agama, dia islam tapi cuma dimulut. hmm dihati, siapa yg tahu?

Dia sering membatalkan puasa cuma dengans atu alasan, "males."

gue pengen banget juga kayak gitu, bebas.

tapi sayang, gue udah terlalu janji sama diri gue sendiri, bahwa setelah gue berusia 17 tahun, gue akan lebih baik dalam urusan jasmani dan rohani.

Sebenarnya, mereka salah enggak sih begitu?

Kalau menurut gue jelas enggak salah.

Siapa yg bakal gue salahin? Orang tuanya.

tapi, ya sudahlah.

Mestinya mereka di bina, sehingga mereka tahu apa keyakinan mereka. ya Allah, aku mau mereka memilih salahsatu agama dan serius. yuuuk! 

Pulang dari Gagas Media, naik angkot M.20 dulu sampe Trakindo, terus naik taksi ke pim.

Langsung nyetopin taksi biru gelap yang lewat.

Di sambut candaan lucu si pengemudi taksi.

Suaranya bisa berubah jadi suara anak kecil, bisa jadi orang dewasa lagi.

pas sudah menjelang magrib, sekitar 8 menit sebelum magrib deh.

beliau, yang bernama Pak Slamet Abdul Wahid itu ngajakin dan nuntun kita buat dzikir.

Alhamdulillah, dapet pengemudi yang baik.

Di hibur, di ajak dzikir, di nasihatin dikit.

We love Pak Slamet.

What a lucky i am!

Di pim, perut laper, eh foodcourt penuh, restoran penuh.

Untungnya KFC pim 1 enggak rame.

Makanlah, sampe begah ini perut.

Abis itu muter muter dari satu toko baju ke toko baju lainnya.

niatnya sih nyari kado buat mamaku yang hari ini ulang tahun.

Happy birthday my lovely mother, mmuuuuaaaahhhh!

Dari yellowline, kamiseta, mooshe, zara, giordano, marks n spencer, orange, n.Y.l.a, VNC (ini kan sepatu?).

Akhirnya berhasil memboyong satu blouse ungu yang main dan lucu buat nyokap.

Serta tanpa sadar, gue dan Mia membeli t-shirt lucu yang kembar, cuma beda warna. hahaha.

Selesai sudah pencarian.

tapi sayang, niat mau makan yogurt jadi batal, keasikan belanja. hahaha.

*padahal cuma beli 2 potong baju*

Dan pulang lah gue, ke rumah Mia dulu sambil nunggu nyokap jemput gue.

Naik lah bajaj dari pim2.

berhubung rumah mia itu di blok A, deket banget dari pim.

Pas di lampu merah, bajaj berhenti, mesinnya mati.

pas lampu ijo, mesin di nyalain, dan pas di gas, loncat ngendet ke depan beberapa kali. terus mati. begitu terus ampe 2 menit.

Aduh malu-maluin deh nih bajaj. ahhaha.

Aaaah, pegelnya kaki ini abis nge-pim seharian.

Ckckckck. kesannya gue cewek mall banget ya? Soalnya hampir tiap minggu ngemall, dan paling sering adalah pim dan GI. hahah.

Besok, masih harus sekolah. Tapi cuma bimbingan ramadhan, yang sayangnya enggak bisa madol dikarenakan di ancam nilai agamanya kebakaran semua. Hueeeeks.

Dasar guru negeri, gitu yaaa! makin gaji buta, hahaha.

yasudah, aku ngantuk, tidur aaaah.

Bye.

Why I Write in my Cookbooks

How did I know that I had cooked 66 recipes from Mastering the Art of French Cooking? (See August 15, 2009 blog on the movie Julie and Julia.) Actually all I had to do was flip through the pages and count up every recipe that had my penciled notes in the margins. They were the sure give-away that I had cooked it. And I could give you a count for every one of the more than 500 cookbooks that I have amassed over the past 43 years of cooking. I have written in them all. I owe this habit to my mom whose battered and speckled Better Homes and Gardens was sprinkled with her black ball point notes. How useful, I thought.

But why, you might ask? Here are my thoughts.

1. I make notes because I want to remember that I’ve cooked a particular recipe. I want to record whether we liked it or not. God forbid that I should cook a recipe again if we hated it. But other comments are useful too like “too weird for my taste” or “just great” or “too much trouble for the end result” or “the best.” I also note any changes I might have made, like adding less olive oil or more salt or making a substitution, like red onions for shallots, or if some procedure simply didn’t work and what to do about it.

2. I make notes because my cookbooks have been my cooking teachers from the very beginning. Like notes from a good lecture, the recipe notes help cement the learning and help me remember the experience. I want to record what I have learned so I won’t forget.

3. I make notes because I am an historian (BA in History, University of Michigan, 1965 after all), recording/archiving my cooking history. Flipping through a well-used cookbook is a trip down memory lane. The notes reveal the likes and dislikes of my sons Franz and Ben through the years. They reveal how our tastes have expanded. They reveal that at one period we were eating chicken livers, salmon cheeks, and finnan haddie. They tell me what I ate for Thanksgiving dinner in Japan in 1972. Ah yes, jujubes in the stuffing. Might future historians enjoy looking through my cookbooks and seeing what I was cooking and eating in the late 20th and early 21st centuries? Without the notes, how could they tell?

4. I make notes so that as my memory gets increasingly sketchy, I don’t accidentally cook the same dish for guests that I made for them on another occasion or serve bread salad to a treasured guest who hates it. So on each recipe I write the month and year I made it and for whom, including any relevant comments.

5. Most of all, I write notes because I am making these recipes my own. Over the years some recipes, especially “the keepers,” have a vast array of notes scribbled all over the page. The dish that results is still recognizable as being Chicken Marbella, for example. But it has become “my” Chicken Marbella. Isn’t that the whole point? To make the dish our own?

So you, my dears, are the beneficiaries of my learning and my note-making. I have taken these scribbled up recipes, typed them up fresh and clean, including helpful notes and worthy changes, and put them on this blog. Now I turn them over to you so that you too can write on them, change them to suit your tastes, and make your own.

Menu 9: Roman Holiday

Last summer, 2008, we spent a week in Rome with our son and daughter-in-law, Franz and Michelle. We stayed in a wonderful apartment which gently shimmied every time the subway went underneath the building. It didn't bother us much because we were mostly out eating. Franz and Michelle who know the San Francisco food scene had talked to their savvy friends about eating in Rome and came equipped with a thirty page document of recommendations. Oh my, how to choose? As the week drew to a close, they started double dining--two lunches and two dinners a day. Katherine and I cheered them on but declined to join them. One dinner and one lunch was more than enough for us. A great time and fabulous food.

Penne with a Slow-Cooked Sausage Sauce
As summer draws to a close and there is just the first hint of autumn in the air, I get hungry for pasta, especially the ones calling for a lot of fresh tomatoes. With a really simple salad, it is the perfect dinner.
















2 tablespoons olive oil
8 Italian spiced, fresh pork sausages, meat removed from skins and crumbled
Note: I use Caggiano Sweet Italian sausage from Sonoma Market.
2 small red onions, peeled and chopped
2 garlic cloves, peeled and chopped
1 or 2 small dried hot chile pepper, seeds removed if you desire
2 bay leaves
1 cup dry red wine (preferably Chianti or Sangiovese)
1 28-ounce can peeled plum tomatoes
OR
2 pounds fresh tomatoes, peeled, seeded, and coarsely chopped
½ teaspoon ground nutmeg (or grate your own)
Salt and pepper to taste
¾ cup heavy cream
1 heaping cup freshly grated Parmesan cheese and more for the table
11 ounces penne rigate

1. Heat the oil in a large pan and sauté the sausage meat, stirring and breaking up the pieces. When the meat is cooked, add the onions, garlic, chiles, and bay leaves. Cook gently for 20 minutes or until the onions are soft and translucent.
2. Pour in the wine, increase the heat and cook until the wine evaporates.
3. Add the tomatoes, lower the heat and simmer gently until the sauce is thick, an hour or more depending on the juiciness of your tomatoes.
4. Season with nutmeg, salt and pepper. Add the cream and keep warm over a very low heat.
5. Cook the penne until al dente. Drain well. Place it in a warm bowl and add the sauce and cheese. Stir together and serve with additional cheese.

4-6 servings
Adapted from Rose Gray and Ruth Rogers’ Rogers Gray Italian Country Cook Book

Everyday Green Salad
















Greens including arugula, watercress, romaine, butter, red or green leaf or a mix
I usually count on a good-sized handful per person
Treats might include pinenuts, raisins, avocado, grapefruit, apples, pears, artichoke hearts, green onions, herbs
I don’t add more than two or three to keep it simple
Simple Everyday Salad Dressing

1. Wash the lettuce if necessary. Spin dry in a salad spinner if you have one or dry with paper towels.
2. Place in a salad bowl. If you are doing this ahead of time, put a damp paper towel over the top of the lettuce and place the bowl in the refrigerator.
3. Just before serving, add any of the treats and the salad dressing. Toss to combine and serve immediately.

Makes as much as you desire
My own devising, but not original

Everyday Salad Dressing

2 tablespoons fresh lemon juice or vinegar such as sherry, balsamic, red or white wine
1 teaspoon Dijon mustard
4-6 tablespoons olive oil
salt and pepper to taste
1 small shallot or 1 garlic clove, finely minced, optional

1. Mix everything together in a bowl and whisk with a fork until it combines. Taste to make sure the balance is to your liking.
2. Pour over the salad just before serving. If you have any dressing leftover, store in clean glass mustard jar in the refrigerator. Bring to room temperature before using.

Makes about ½ cup
My own devising, but not original

rainbow of memories

and, no wonder rase mcm, betul la tarikh ni. tp x sure. and lupe nak check.

ok. it is. so, as for today, 8th September 2009... jeng jeng jeng~

happy anniversary rainbow.

8th sept 2008 - 8th sept 2009

1st anniversary of my dearie bloggie 'rainbow of memories'

1st known as 'aku dan sesuatu' for a few weeks.

and, owhhh. even u're only a blog.

i wanna let u know, i love u so~! u mean the world to me.

and thank u very much, 2 all readers, which r my friends,

4 giving so much support and opinion.

yes. u're here by my side, through my bad days, sweet days.

and, it means a lot. to have u, when every1 i love,

is just far away from me. dear bloggie, i hope that.

i wouldn't 4get u. i hope that, i wouldn't give up on u.

cuz i know, at d n of d day, i'll looked back, and realize,

what i've learned, all my life.

thank u.

i love u.

Back to school and sixties inspiration.

I love the beginning of autumn because it is the time when school starts, and in many stores you can see that I love school clothing, such as the typical schoolgirl skirts, in the style of the sixties.

Yesterday I found this lovely advertising from the Wren brand:


I really love the style!

One type of school uniform that fascinates me is the typical English, has always seemed very elegant and inspiring, like the japanese one.

Emma Watson at "Ballet Shoes" shooting.

And another thing that inspires me is the sixties's girl mod style, it's so fascinating, funny and lovely.... and the style reminds me of college, it's really is adorable!

By the way, this is how I dressed yesterday:

White shirt - Blanco
Black t shirt - Zara
Green skirt - Mango
Socks - Calzedonia
Pumps - Mustang
Bag - Women' Secret

A couple of things; yesterday my friend Mary opened an interesting blog about makeup and I'd like to share with you. In it you can ask your questions about cosmetic, but unfortunately now writes only in Spanish, but if anyone has any specific question, you can do it to me and I will translate his answer delighted!

Tendencia natural

I hope you all like it!

And another thing; some time ago, the adorable Laia from Let me feel like a doll gave me this wonderful award:

The Lemonade Award!

A lemonade award is given to bloggers that you feel show a positive attitude and/or gratitude. here's how it works:

1. Put the logo on your blog or post.
2. Nominate blogs that show great gratitude and/or attitude.
3. Be sure to list and link your nominees within your post.
4. Let them know they have received this award by leaving a comment on their blog

So now, I have to nominate 3 lovely blogs, here it comes!

Naka's Net
Her blog contains lots of DIY and great ideas; and she's a really adorable girl!

Pigtails and Blushing Cheeks
Willow and Daria are two friends documenting their wardrobe evolution; and I must say that they both rocks!

Violet - Tales of a Ingénue
You should meet her; she always looks so elegant and vintage... I simply love her!

So that's everything from today! Oh, maybe this evening I'm buying my leopard coat... yaw!

Have a nice day!

Smoked Mackerel on Spicy Potato Salad

Every so often, I like to experiment not only with the dishes which I create but with the combination of food items which I include as a meal. Where I got the idea for this smoked mackerel on spicy potato salad recipe, even I don't know; all I know is that although it may not sound like the most appetising of dinner dishes, the combination worked very well and it was absolutely delicious!

Ingredients (Serves Four)

4 large smoked mackerel fillets
1 1/2lb potatoes
1 fresh cob of sweetcorn
2 cloves of garlic
1 small red chilli
1 small green chilli
2 tsp fresh, chopped mint leaves
3 tbsp low fat mayonnaise
4 small cherry tomatoes for garnish (if desired)
Salt to taste

Method

Peel the potatoes and slice and chop them in to approximately 1/2" cubes. Put them in to a large pan of boiling, salted water and simmer for twenty minutes.

When the potatoes are done, drain them well and set them aside to at least begin to cool while you prepare the remainder of the salad ingredients.

Strip the leaves and fibres from the cob of corn and break off any remaining part of the stem. Sit the cob on its broad end on a chopping board and very carefully slice off the corn kernels with ideally a Chinese style cleaver but, failing that, a very sharp knife. Put the corn kernels in to a large bowl and discard the cob.

Peel the garlic cloves and crush them in to the bowl. De-seed the chillis, finely chop them and add them also, along with the mint, before adding the potatoes and stirring well. The mayonnaise should be added last of all along with salt to taste and the whole mixture stirred thoroughly, though carefully so as not to break up the potatoes.

It is possible to serve the salad immediately but I much prefer to let it cool completely before spooning it on to plates, breaking up the smoked mackerel fillets in to large flakes and serving with a cherry tomato as the final garnish.

Food Tip of the Day - Tuesday, September 8th, 2009: Why Should I Buy Free Range or Organic Chicken?

There is much made in modern times of buying free range, organic produce, as opposed to the cheaper varieties available in particularly supermarkets. How many people, however, truly know the difference between the ordinary, the free range and the organic?

The page linked to below explores free range, organic chicken. It looks at what the differences are from a specific viewpoint and why we should always opt for those slightly more expensive, free range, organic birds.

Why should I buy free range or organic chicken?