I would like to think that I am wiser with the another year added on but upon reflection, I still have my "off" days. Father JP said in his weekend sermon that teenage is the time when one seeks "identity" and in middle age, one seeks "purpose". While I have come to terms with my purpose recently, living it can be somewhat challenging on certain days. Those are my off days and I am happy that with God's grace, I am able to deal with it.
Enough about be philosophical. I did not intend to bake my own cake, no sir! But while complimenting Rei on her achievement, I told her that I am still trying to find a workable sponge cake recipe. She encouraged me to try out the sponge cake recipe on her blog (belongs to her sister, S). She suggested that I use the egg separation method where there is less likelihood of deflating the eggs.
So the idea came to mind, why not use the cake as base for my own cake? Besides, I have fresh blueberries and canned ones too. I have some problems trying the separate the eggs as 2 of the yolks broke! I had wasted 2 egg whites in the process. Other than that, the recipe is fairly easy to follow.
I must look for more ideas and practice when it comes to decoration, as well as improving my photographing skills. That sure are lots to work with ... With technology, namely Facebook, I had received more wishes than the past. I want to thank all my friends who sent wishes since I am not into writing on FB walls, neither am I "active" there.
It's been a long time since I last fried bee hoon at home. I'm not sure why I stopped cooking this, perhaps I got tired of frying bee hoon and moved on... I'm glad I tried this one tonight, it's really easy and it could have re-ignited my interest in this dish. However, my boy had indicated that he did not enjoy bee hoon in general. He did have second helping, though.
I was inspired by this post to try my hand at fried bee hoon tonight. It was one ingredient in particular, canned stewed pork ribs, that struck me. I didn't use to enjoy the taste when mom cooked this but somehow, after seeing the photo on that post, I was determined to try it. I doubled the recipe and used organic brown rice bee hoon. I would need to do much more to improve on the presentation too.
With my girl doing Home Economics classes, I am hopeful that she will soon take an interest in cooking. She is definitely more keen in sewing, especially in this past year. She had actually put together two outfits on her own for her dolls! At least she takes after my mom in this area, while I try my hand in cooking and baking.
I wanted to have a post today to ensure that I remember the reason I made a particular decision. Yes, I opted for "status-quo" and the reason is I want no change to my lifestyle. Hubs told me that this is a good and valid reason and he would stand by me. To ensure that I can live with this decision for a long time to come, I would need to check my own attitude and "weather" daily. To my friends who know what I am referring to, please remind me to MYOB. That's truly a load off my mind and thank God for the direction.
I wanted to use this soft and spongy cake to signify the "light-heartedness" I feel right now. This is something that I had wanted to bake ever since I took up baking. I've seen several posts but most recipes use SP. Although I had bought a tub of SP, I had used it only once. Honestly, I don't feel it has done anything good to that particular cake and since it is nothing but chemical, I decided to throw the whole tub away.
The recipe is from this book and since the book is fairly affordable I feel it isn't very ethical of me to post the recipe. In fact, there are many interesting recipes in this book that I am keen to try. I got the book by mail order a long time ago!
For chocolate, that is! I am not a fan of chocolate, at least not consistently. To me, chocolate is a "mood" thing, I've gotta be in the mood for it. Otherwise, I won't even bat an eyelid when faced with them. Of course, that depends a lot on what is being offered as well... it's a complicated relationship. Aren't most relationships, complicated?
I looked around for something appropriate to put up today. I heard a good sermon but I am unable to articulate it and I won't try in case I mess it up. Back to the brownie, my dear boy is a chocolate fan. Give him anything with chocolate and he's a happy boy. As expected, he enjoyed this most among all of us at home. Hubs as usual said this wasn't something he liked, he has a palate for chinese (and at most, Asian) food. By the way, he eats to live, so don't bother to be too fancy.
I followed HHB's Nut and Chocolate Chip Brownie (sans nuts) and I love it that it does not call for butter. I can indulge in the best chocolate and cocoa powder without additional guilt (and fat) of butter. One other thing which I had an overdose was the chocolate chips! I had definitely used more than what the recipe called for. The result was of course a really fudgy brownie.
I asked my girl if she would like to learn to bake this so she would have something to give to her friends. [Some had asked her what she would be baking for Valentine's Day and I asked her if they meant her or me!] She flatly refused as one of her classmates bakes really solid brownie. Looks like she has got this from me. For me though, I'm sticking to this brownie recipe most definitely.
Hope you had a wonderful Valentine's Day, celebrating love of any kind.
PS: I needed a cheer-up to clear my mind and mistakenly thought that chocolate would do the trick. It did cheer me up but my mind is still not clear. The "issue" is pushed to the back of my mind for now...
I've been lagging behind on blogging and taking photos. Many things have been happening especially at work. These are times when I wished I didn't have to work. In any case, I've come to terms with my situation at work and I will just do what I have to do. That was why I took up baking in the first place...
I have been converted to love Greek Yogurt and I could not resist not buying it when I spotted a 500ml tub of it at the supermarket just before Chinese New Year. I had not planned what to bake as I knew at the back of my mind I could easily bake a banana cake.
When cyber friend mentioned that NZ blueberries were in season at relatively low prices in Hong Kong, I couldn't help but pick up some when I saw them at the supermarket. The berries added an interesting twist to a very reliable pound cake recipe which I have always enjoyed baking. Unfortunately, it's not something that I can share, sorry.
This blueberry (greek) yogurt cake is currently my favourite cake (to eat). I'll share a piece with you anytime.
