Sunday, January 24, 2010

brown room - created by mama



this is a view from my room. god, i just love ur sunrise ;)))
even it's burning me out here in my room, but the warmness of ur sunshine, it's beautiful.
btw ppl. here's a lil snap from my not-so-super sony. thee.


i can see lots of house from my room.
and the sunrise, and sunset too.


yesterday. mama + me went to carre4 wngsa maju. she bought lots of things. seriously. most of the things, are mine. act i was thinking, like a very long time ago, i wanna decorate my room with rainbow colors. u know. i don't want any dumb, simple color. i want it to look colorful. but somehow, most of the things are brown now. how could i match it with rainbow?*sigh* and yup, i'm so spoiled actually, that i cry cuz of this silly things yesterday. and, it took my happy mood away. but deep in my heart i know, i shouldn't act like a child.

mama bought a white lil flurry carpet + small mat. brown curtain. and plg terharu, bgn2 pagi td tgk langsir tu dah tergantung. mama jahit sepanjang mlm with kak sally T___T. and also a set of brown comforter, and a pair of baju kurung for me. well, i always wanted a cotton baju kurung with that kampung look. i don't know y, i love it so much, since age. and so... above all these, i should be thankful to god and mama aite? huu... mama. sorry 4 that don't-know-how-to-feel-thankful attitude of mine. hurm...




this is the brown curtain we bought yesterday. mama siapkan jahit malam semlm.
bgn pagi dah ade. sob3... thanks mama. kak sally.
well. it's not that bad. i mean.
brown.



abaikanlah bilik yg bersepah ini.
x abis kemas lg. whoaaaa. tgk langsir. panjang~
sbb tingkap n sliding umah ni tinggi2.




that is the flurry white small carpet. ciput jeee.
tp 100++ jgk. da abis tawar menawar dgn org pakistan tuh!
haha. and ade small mat jgk. white also. i love white.




choco comforter. gaaa~ mama skeee.
sbb handmade from china. katenye la~~~
almost 200.


tadaaaa. baju kurung kampung! hee.
ske owhhh. ;)))


mama. seriously sorry. if mama bnykkk sgt terase dgn kakak sejak 2 menjak ni. maybe emoshit kakak dr skola (kolej) sampai ke rumah. n maybe jgk kakak gadow dgn scandal ke. hahahaha. maybe kakak risaw kwn kakak terasa... and so on. tp mama yg terkena. dahlah mama jauh dr abah. sob3... rinduuuuu abah!!! waaaaaaaa. abah cptlah pindah kl! mama. sorry eh mama. kakak sian mama sbb kene bnyk bersabar dgn karenah sedare mara... kakak sian mama jauh dr abah. kakak sian mama sbb kakak selalu bz... hurm. ape pun. kakak sedar. kakak mmg patut bersyukur. sbb tgklah... mama n abah bnyk sgt bekorban utk kakak. maybe sbb kakak senang dpt ape kakak nak, tu yg kakak x reti nak bersyukur seadenye kan? mama... i love u. thanks 4 everything. and sorry too... ;)))





TTM. sorry. mmg dah tiada rasa syg lebeyh dr seorg kwn dkt awk.

u. thanks 4 calming me down. n always here 4 this totally pampered girl ;)))

babe. happy 21st bday (23rd jan 09). gileee besttt dpt bnyk hadiahhh!!! hadiah gempak2 ajeee... gaaaa~ xpe. bnyk hadiah tande bnyk org syg. thee ;)) cptlah pulang. kelak ble i ke 'sane', i doakan yg terbaik utk u, fmly, tak lupa arwah abah. i miss him too ;(( sdeyh ingt ble bday mama, bday abah. ermm... tak pelah. u kene kuat semangat utk buat arwah abah tenang. fmly, they need u as well. take care sweetheart. love u!








Baked Blueberry Stuffed French Toast


Baked Blueberry Stuffed French Toast

14 slices of Texas Toast, with the crusts removed, cut into 1 inch cubes
2 (8 oz) pkg cream cheese, cut into 1 inch cubes
1 cup fresh or frozen (then thawed) blueberries, picked over and rinsed
12 larges eggs
1/3 cup maple syrup
2 cups milk

For the sauce:
2 cups sugar
4 Tbsp cornstarch
2 cups water
2 cups fresh or frozen (then thawed) bluerries
Zest of 1 lemon (optional, it just makes the flavor pop a little more)
1 Tbsp unsalted butter

Cut the crusts off the bread, then cut into 1 inch cubes

Arrange half the bread in a buttered 9x13 inch glass baking dish. Scatter the cream cheese over the bread, and sprinkle the blueberries over the cream cheese.

Arrange the remaining bread pieces over the blueberries and cream cheese. In a large mixing bowl combine the eggs, maple syrup and milk. Pour the egg mixture evenly over the bread mixture.


Cover and refrigerate overnight.

Bake the French Toast, covered with foil in the middle of a preheated 350 degree oven for 30 minutes. Then remove the foil and bake for an additional 30 minutes until it is puffed and golden.



To make the sauce:
In a saucepan stir together the sugar, the cornstarch, and the water and cook the mixture over medium high heat, stirring occasionally for 5 minutes, or until it is thickened. Stir in the blueberries and simmer the mixture, stirring occasionally for about 10 minutes, or until the berries have burst. Add the lemon zest if you want it then add the butter and stir the sauce until the butter is melted. Served topped with freshly whipped whipping cream if desired.


Recipe was slightly adapted from a recipe from Emory Creek Victorian Bed and Breakfast.

Happy Anniversary!

Thirteen years ago today, Cory and I were married in the Salt Lake Temple. I am so in love with this good man of mine. Together we have been through sicknesses, pregnancies, loss of loved ones, as well as laughter and fun memories. With Jason being only 1, we couldn't go and escape the world this year, so I tried to recreate the breakfast we had at the B&B we stayed at. Here is a recipe that is amazingly yummy! (The B&B we stayed at closed it's doors, so I couldn't get their exact recipe, but maybe that was a good thing, because this recipe for Baked Blueberry French Toast is even better!!) Cory said it was the best breakfast he has ever had!! See the recipe above and enjoy!

Kedgeree - The Totally Scottish Curry!

Kedgeree - The Scottish CurryThere are those who will claim that Kedgeree was brought back from India by His Majesty's Forces serving there and made in to a British breakfast dish. In a sense, these people are not wrong, but they are missing out the previous history and creation of Kedgeree and creating an entirely false impression. Kedgeree was devised in Scotland in the late Eighteenth Century by a number of soldiers who had served with His Majesty's Forces in India. They in turn took the dish to India, where it became popular, and was re-introduced to Great Britain as that famous breakfast dish. The recipe for Kedgeree was first published in a Scottish Recipe Book as far back as 1790 - so it is by no means impossible that The Bard himself enjoyed a plate of it at some point!

Kedgeree is a dish like so many in that the way in which it is made and the ingredients which are included in it have both been "improved" over the years by a variety of cooks and chefs. The recipe which I have prepared is as simple as I could reasonably make it to be and is for two people.

Ingredients

4oz basmati rice
1/2lb smoked haddock fillet (undyed)
3/4 pint of semi-skimmed milk
2 eggs
1/2 small onion (very finely sliced)
1/2 tsp turmeric
1/2 tsp paprika
1/4 tsp ground coriander seed
1 tbsp freshly chopped parsley
Salt and freshly ground black pepper

Method

It is important in the first instance - as always when cooking eggs - that the eggs be removed from the refrigerator and allowed to reach room temperature a couple of hours in advance. Eggs which are cooked straight from the refrigerator, in whatever way, will not produce quality results.

The smoked haddock should be placed in a large pot and the cold milk and spices added. The milk should be brought to a simmer and the smoked haddock cooked for around seven or eight minutes. After this time, the fillet should be removed from the pot with a spatula and sat on a plate to cool enough for handling.

The rice should be washed thoroughly and added to the spiced milk along with the onion. The milk should be brought back to a simmer for a further ten to twelve minutes. The eggs should now be added to a pot and enough cold water added to comfortably cover them. The water should be brought to a rolling boil and the heat then reduced until the water is gently simmering for about eight minutes.

The skin should now be removed from the smoked haddock fillet and discarded. The fillet should be very gently broken in to flakes, feeling for any stray bones which should be removed and discarded with the skin. The flakes of fish should then be re-added to the pot with the rice for the last couple of minutes of cooking time. The milk should by this stage be almost totally absorbed and care is required to ensure that the Kedgeree does not dry out completely and burn.

The eggs should be run under cold water and carefully shelled before being quartered as shown in the picture. The parsley and required seasoning should be stirred through the Kedgeree only at the very last minute prior to serving.

How to Choose the Right Single Malt for Your Burns' Supper: Food Tip of the Day - Sunday, January 24th, 2010

Well, here we are, on the eve of Burns' Day, 2010. Tomorrow night, across the globe, Burns' Suppers will take place in their thousands, or even tens of thousands, in tribute to The Bard of Scotland, Robert "Rabbie" Burns. Can you guess, therefore, what classic dish I will be including my own version of on this blog tomorrow...?

There is no Burns' Supper of course can take place - or at least be a success - without the inclusion of the Uisque Beatha, "The Water of Life," single malt whisky. There are so many different types of Scottish single malt whisky to choose from, however, that the selection process can prove baffling to those with insufficient knowledge to make an informed choice. My own personal favourite is an Islay malt, Bowmore Darkest, but this can be outwith many people's budget. I decided therefore to make today's Food Tip of the Day about giving advice on how to find the best Scottish single malt whisky to suit your tastes and perhaps those of your guests. You will need one to take part in this blog tomorrow night...!

Where else better then to send you than to The Scotch Malt Whisky Guide, the link to which is included immediately below. I hope that together you can find the best single malt for your needs.

The Scotch Malt Whisky Guide

PS Do you like my T-Shirt? Click on the image to visit the store/shop where it - and almost a hundred other items of similar design! - is sold.

Slainte Mhath!

Mobil Disneyland

17 Januari 2009, minggu


Iseng ga ada rencana apa2 hari ini, jadi main di mall dah. Ini mall Emifull letaknya di daerah Masaki Cho, kira2 30 menitan dari rumah. Di sampingnya mall ada taman yang lumayan gede, t4 main anak2 dengan sgala prabotannya kayak serosotan, ayunan dll dah.
Main disitu anak2 lumayan senang..pas udahannya kita nyari dongguri, semacam kacang, keras, jatoh dari pohon, makanan nya si TOtoro, anime Jepang. Gw ga tau da bahasa Indonya apa ya?? Nyari nyari di bawah pohon ..dapat lumayan banyak..haha, cuman buat maenan sii, ga bisa dimakan.



Abis itu kita main ke mall, terus Mei nunjuk2 keluar, ternyata ada mobil disneyland yang datang kesitu. Kita bisa foto2 di dalam mobil itu. Gw pikir ya boleh lah, daripada jauh2 mesti ke Tokyo. Jadi nya kita ikutan ngantri da lumayan lama juga ada kale 20 mnitan, Xiang da mo teler, ngantuk dia abis main2..tapi gw ajak becanda biar ga tidur..haha, kcian anak mama, mau tidur tapi ga boleh. Gw pikir di dalam mobil itu ada maskot badutnya si Miki ato Donald ato apa lah...ternyata ga ada apa2 nya..hahha, ketipu dah. Tapi gpp da, jadi lumayan bisa foto family disitu.