Started at 0430 yesterday and finished at midnight last night. That was my last day of work for 2011. The meeting finished nicely and everyone was in a good mood the whole time.
Can't think of a better way of winding down. Brilliant.
Just ordered a Bûche de Noël for next week. Looking forward to tomorrow's exhibit in London.
Happy, happy, happy
Thursday, 15 December 2011
Monday, 12 December 2011
Three pretty good things: December 12
1. Catch-up with a long-lost friend.
In fact, it's me who got "caught" up with him. Funny, once we started to talk, it's as if we've been in contact all these years. The familiarity, the openness and the depth of the conversation, and the humour are just like in the old days.
Thank you, R, for catching up with me. I will not let this friendship slip again.
2. People sharing pretty things.
3. David Attenborough and BBC.
Two of my favorite things. Simply wonderful.
Monday, 5 December 2011
Three pretty good things: December 5
1. Friends visiting from far away.
I feel blessed this year that two of my college friends visited me on separate occasions. They are the few connections I have with my birth country. Without them, I am not sure where I belong.
2. A small cheque from Her Majesty.
Apparently I overpaid my taxes Six years ago. Well, it's better late than never. Thank you, Elizabeth.
3. TGID.
D is for December. Two more weeks and I am free...
Saturday, 3 December 2011
I cook - Gammon Stew
Gammon refers to the cured hind legs of a pig. It is raw meat. Once it is cooked, it becomes ham. It is a very common ingredient found in every pub or restaurant which serves traditional British meals. One way I like to cook it is to boil it with lots of vegetables. This is a great one-pot dish and winter-day warmer.
This is the recipe which I use for Gammon stew. The ingredients going into the pot are really flexible. As I always prefer shallots over yellow onions, I prepare the stew with shallots. A couple of ribs of celery are nice too to flavor the broth. Since pork and apple are a natural match, I use apple juice in place of the called for vegetable/chicken stock (I just realized, while typing this, that by using apple juice, it's become the Nigel Slater's way).
And the mustard sauce is a must. Creamy with a little pungency is all you need to lift the flavor to another dimension. I used grainy mustard in the picture but any form of mustard will do. We mostly have the dish with steamed rice. Of course, boiled potatoes would be great too.
For any leftover, lift the cooked gammon out of the broth, unsliced and covered with cling film. I find the flavor of gammon slices going away very quickly if sitting in the broth for more than 30 minutes.
This is the recipe which I use for Gammon stew. The ingredients going into the pot are really flexible. As I always prefer shallots over yellow onions, I prepare the stew with shallots. A couple of ribs of celery are nice too to flavor the broth. Since pork and apple are a natural match, I use apple juice in place of the called for vegetable/chicken stock (I just realized, while typing this, that by using apple juice, it's become the Nigel Slater's way).
And the mustard sauce is a must. Creamy with a little pungency is all you need to lift the flavor to another dimension. I used grainy mustard in the picture but any form of mustard will do. We mostly have the dish with steamed rice. Of course, boiled potatoes would be great too.
For any leftover, lift the cooked gammon out of the broth, unsliced and covered with cling film. I find the flavor of gammon slices going away very quickly if sitting in the broth for more than 30 minutes.
Thursday, 1 December 2011
2011 Fitness Achievement
Together with hubby, we joined the gym in April 2010. Since we both need some exercise to maintain the weight, we may as well as exercise buddies to each other. I have to say that having a gym buddy is a great way to push yourself (of course, it also makes the occasional escape-together quite guiltless). I know I can't and don't want to exercise to lose weight. As long as I maintain my weight and still can enjoy what I like to eat, I am happy.
Here is what I did on the last day of the gym for 2011.
Treadmill - 2.85 miles @ 40 minutes
Sit-ups - 3 x 20
Upper back - 4 x 10 @ 10kg
Chest press - 4 x 10 @ 10 kg
Vertical traction - 2 x 10 @ 17.5kg + 2 x 10 @ 20 kg
Leg curl - 4 x 5 @ 10 kg
Leg extension - 4 x 5 @ 10 kg
I actually feel quite proud of myself that I am able to keep it going for so long. For a person who avoids exercise like plague, it's rather remarkable. I like to see this as a small achievement of mine, something I stick to and improves (albeit slowly). I look forward to 2012, to pick up my routine and to extend further.
You did good, Calla.
Here is what I did on the last day of the gym for 2011.
Treadmill - 2.85 miles @ 40 minutes
Sit-ups - 3 x 20
Upper back - 4 x 10 @ 10kg
Chest press - 4 x 10 @ 10 kg
Vertical traction - 2 x 10 @ 17.5kg + 2 x 10 @ 20 kg
Leg curl - 4 x 5 @ 10 kg
Leg extension - 4 x 5 @ 10 kg
I actually feel quite proud of myself that I am able to keep it going for so long. For a person who avoids exercise like plague, it's rather remarkable. I like to see this as a small achievement of mine, something I stick to and improves (albeit slowly). I look forward to 2012, to pick up my routine and to extend further.
You did good, Calla.
Monday, 28 November 2011
Three pretty good things: November 28
1. J. and A.
Kindness from no-longer strangers. Your words mean a world to me. Thank you.
2. Home, after away from home.
Reminding me how fortunate I am to be able to come back to a place of unceasing caring and love. Thank you, N.
3. Breakfast in pyjamas.
A recent invention from hubby. I have to admit that it's quite good on a lazy Saturday.
Sunday, 27 November 2011
I make - Cardamom rice pudding with spiced plums
This version is evolved from these three recipes I came across, with a cooking method most similar to Nigel Slater's. Perfectly warm or cold, depending on the weather and your mood.
Cardamom rice pudding with spiced plums
For rice pudding:
- 1/4 cup long-grain rice
- 500 cc water
- 500 cc milk
- 4-6 green cardamom pods, slightly crushed
- 1 tsp vanilla extract
- 4 tbsps sugar (or to taste)
- pinch of salt (no more than 1/8 tsp)
For spiced plums, Anna Del Conte way:
- 1kg plums (roughly 12-16 medium or small sized ones), washed
- 1 cinnamon stick
- 1 rind strip from a lemon
- 4 crushed black pepper corns
- one spring of rosemary
- 2 cloves
- 1/2 cup caster sugar
- 1 cup red wine
- 1 cup water
To make the rice pudding, put a pot (preferably non-stick) on the stove and put in the rice, milk, water, crushed cardamom pods and vanilla extract. Turn the heat to high and bring the mixture to a boil. Once it starts to boil, turn the heat to the lowest setting. Stir occasionally and simmer for 45 minutes with a lid partially open.
After 45 minutes, stir in the sugar and the salt. Taste to adjust the sweetness to your liking. Bring the rice pudding to bubble vigorously again. Once rice pudding looks like molten larva, turn off the heat. Cover the pot and let it rest. The rice pudding will continue to thicken while resting.
To make the spiced plums, put all ingredients snugly in a pot. Adjust the liquid (wine or water, your choice) so that most plums are underneath the liquid. Cover the pot and bring it to a complete boil. Then reduce the heat and cook the plums until they are soft but still retain their shape. Turn off the heat and let the plums sit in the aromatic liquor before serving.
To serve, scoop the rice pudding into dessert bowls and top with the spiced plums.
ps. The stewed plums are good on its own as a light dessert and also excellent with plain yogurt (or vanilla ice cream).
Cardamom rice pudding with spiced plums
For rice pudding:
- 1/4 cup long-grain rice
- 500 cc water
- 500 cc milk
- 4-6 green cardamom pods, slightly crushed
- 1 tsp vanilla extract
- 4 tbsps sugar (or to taste)
- pinch of salt (no more than 1/8 tsp)
For spiced plums, Anna Del Conte way:
- 1kg plums (roughly 12-16 medium or small sized ones), washed
- 1 cinnamon stick
- 1 rind strip from a lemon
- 4 crushed black pepper corns
- one spring of rosemary
- 2 cloves
- 1/2 cup caster sugar
- 1 cup red wine
- 1 cup water
To make the rice pudding, put a pot (preferably non-stick) on the stove and put in the rice, milk, water, crushed cardamom pods and vanilla extract. Turn the heat to high and bring the mixture to a boil. Once it starts to boil, turn the heat to the lowest setting. Stir occasionally and simmer for 45 minutes with a lid partially open.
After 45 minutes, stir in the sugar and the salt. Taste to adjust the sweetness to your liking. Bring the rice pudding to bubble vigorously again. Once rice pudding looks like molten larva, turn off the heat. Cover the pot and let it rest. The rice pudding will continue to thicken while resting.
To make the spiced plums, put all ingredients snugly in a pot. Adjust the liquid (wine or water, your choice) so that most plums are underneath the liquid. Cover the pot and bring it to a complete boil. Then reduce the heat and cook the plums until they are soft but still retain their shape. Turn off the heat and let the plums sit in the aromatic liquor before serving.
To serve, scoop the rice pudding into dessert bowls and top with the spiced plums.
ps. The stewed plums are good on its own as a light dessert and also excellent with plain yogurt (or vanilla ice cream).
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