I make - Japanese Curry Powder

This homemade Japanese curry powder mix came from SpiceRally. The flavor is gentle but unmissable exotic fragrance from the subcontinent. I have most of the ingredients at home (how amazing) but used Chinese 5-spice and garlic/herb seasoning to replace star anise down to ground thyme. Also, I didn't dry roast the whole lot. Instead, I cook the spice during curry preparation during the onion caramelization stage.

Japanese Curry Powder

Ingredients:

- 2 tbsp Ground Turmeric
- 4 tsp Ground Coriander Seeds
- 3 tsp Ground Cumin Seeds
- 1 ½ tsp Ground Fenugreek Seeds
- 1 tsp Ground Fennel Seeds
- 1 tsp Cinnamon Powder
- 1 tsp Ground Black Pepper
- 1 tsp Ground Green Cardamom
- 1 tsp Ground Star Anise
- 1 tsp Ground Ginger

- ½ tsp Ground Cloves
- ½ tsp Ground Allspice Berries
- 1 tsp Dried Mandarin Peel Powder
- 1 tsp Cayenne Pepper Powder
- 1 tsp Garlic Powder

- 1 tsp Ground Bay Leaves
- 1 tsp Ground Sage (dried)
- 1 tsp Ground Thyme (dried)

Directions ~

- Add Ingredients
- Mix well to combine
- Transfer to a grinder jar
- Grind until well incorporated
- Transfer to a pan
- Dry-toast until aromatic for 1-2 minutes (low heat)
- Let cool
- Store in an air-tight container
- Enjoy!

I make - Anna Jones's Red Cabbage Soup

Post Christmas, half red cabbage left, despite my best effort buying the smallest tolerable one. Thinking that if regular cabbage makes good soup, perhaps red cabbage too? My web search led me to Anna Jones's purple soup. Her creative use of caraway seeds transformed red cabbage completely. It tastes so differently from any other soup I've made and comforting in mouth, perfect for a freezing night like tonight.

Red Cabbage Soup (adapted from Anna Jones's recipe)

Ingredients
500g red cabbage, finely shredded
2 tbsp red wine vinegar
Butter or olive oil, for frying
1 large red onion, peeled and finely chopped
3 sticks of celery, finely chopped
2 apples (I used one carrot)
1½ tsp caraway seeds
1.5 litres vegetable stock
2 tbsp balsamic vinegar
2 tsp honey or sugar

To serve
50g walnuts, crumbled
1 small bunch of dill, leaves chopped, fronds reserved for garnishing
4 tbsp sour cream or thick yoghurt
Salt and black pepper

Instruction

Put the cabbage into a bowl with a good pinch of salt and the red wine vinegar, scrunch together in your hands, then put to one side to pickle. (Notes: I didn't do the pickling step and the soup tastes great)

Warm a little butter or oil in a heavy-bottomed saucepan over a medium-low heat. Add the onion and celery. Sweat, stirring occasionally, for 15 minutes, or until soft and translucent.

Meanwhile, peel and roughly chopped the carrot.

Once the onions are soft and sweet, add the caraway seeds and stir for a minute. Turn the heat up a little, add the carrots and ¾ of the cabbage to the onions. Fry for a further 5 minutes, or until the cabbage begins to soften.

Add the stock, balsamic vinegar and honey or agave syrup. Bring to a boil, then reduce the heat, cover and simmer for 30 minutes. Remove the lid and simmer for another 10 minutes.

Meanwhile, heat some oil in a frying pan. Once it’s really hot, add the rest of the cabbage and cook until it’s crisp. For the last couple of minutes add the walnuts and half the dill.

Stir the rest of the dill into the soup and season to taste with salt and pepper. Blitz it to a vibrant purple soup. Ladle the soup into warmed bowls and top each with the cabbage and walnuts, a spoonful of sour cream or yoghurt and some more dill, if you like.

I make - Ox Cheek Stew

It's not a tomato heavy stew but still with nice color and taste. The lemon bits are a nice touch.

 

Ox Cheek Stew (inspired by Alison Roman's Short Rib recipe)

Precooking ox cheek

1000 g Ox Cheek, in big chunks
Water, enough to submerge the beef
2 star anises
2 cloves of garlic
2 slices of ginger
1 onion or 2 banana shallots
1 tbsp tomato paste
1 tbsp soy sauce


Stew ingredients

Freshly ground black pepper
2 tablespoons neutral oil
1 lemon, sliced and seeds removed
1 large yellow onion, peeled, quartered
1 garlic head, peeled and separate cloves
1 red bell pepper
1 carrot
2 tablespoon tomato paste
2 teaspoons gochujang
2 bay leaves
1 tsp Italian dried herbs or 4 thyme sprigs
1 tablespoon sugar
1/4 cup vinegar or pickle juice
Beef broth
Salt and pepper to season
1 cup parsley and/or cilantro, tender leaves and stems, finely chopped

Preparation

Pre-cook the ox cheek in a pressure cooker for 18 minutes along with all listed ingredients. The minimum ingredient is water plus beef. The more ingredients you add, the better the broth is. Turn off heat after pressure cooking time. Set the pot aside to continue its natural release.

Use food processor to chop onion, garlic, red bell pepper and carrot.

Heat the oil in a large Dutch oven over medium-high heat. Cook the chopped vegetables and lemon slices, stirring occasionally, until they get a bit of color.

Add the tomato paste and gochujang. Cook for a minute or two. If the pot looks a bit dry, add some water or white wine to deglaze.

Add the bay leaves, dried herbs, sugar, vinegar and enough broth to submerge everything. Using a wooden spoon or spatula, scrape up the bits on the bottom of the pot.

Add the precooked ox cheeks back in and bring to a strong simmer. Season with salt and pepper. Cover the pot and lower the heat to low-medium. Let it simmer for 1 hour, with the last 30 mins lid off.

Check the ox cheek. They should be tender enough to insert your knife or chop stick in. If not, back on the heat for more cooking.

Serve straight from the pot or transfer the stew to a shallow bowl or plate with high sides, spooning the braising liquid over. Sprinkle with the herb mixture before serving.

2025 Reflections - Notes on a very full year

Where to start? What a year 2025 turned out to be. If 2024 was about change, then this past year felt like that same chapter but written in bold CAPITAL letters.

The first half of the year felt like a masterclass in how to do everything at once. Between hiring a new team, working with my first external mentor, running CV workshops, and organizing a brainstorm day, I felt like I was constantly switching my brain between different frequencies. But amidst that chaos, there were such beautiful pockets of humanity. Having an old friend visit was a true soul recharge. Reconnecting with a former colleague and learning the ropes of leadership kept me going, even when things felt heavy.

Can an empathic leader really work?

Lately I have been thinking a lot about my role as a manager. Sure, I am officially the Head of Group, but most days I honestly feel like the group secretary. I give the overall direction, but I also find myself anticipating everyone else's needs and acting as a human alarm clock for every single deadline. I find myself wondering if I am doing too much. Should grown adults not be responsible for their own schedules?

I try to be an empathetic leader, but I have started to feel like some people take that as a signal to just ride over me. I am still trying to find that right boundary. I know I shouldn't just be their buddy, but there is so much gray area in between. Finding that balance is my mission for 2026. While it is easy to focus on the few who take advantage of my kindness when I am exhausted at 6:00 PM, I am making a conscious effort to pivot my focus to those who genuinely appreciate the support.

There is also the situation with a new senior level colleague. I have been doing my best to help him get settled, but it is starting to feel like he is taking advantage of that. It feels like his goal is to use my help just to beat me. I don't really understand why some people cannot just help each other without making it a competition. I am not going to change who I am or stop being helpful, but I do feel a bit lost as to why it has to be this way.

What truly matters

This year brought health scares that we did not see coming. First it was me, and then it was my husband. I am mostly in the clear now, but he is still being followed by the doctors. Sitting in those waiting rooms really changes your perspective on what a busy schedule actually means.

The more the pressure built up this year, the more a familiar truth rose to the surface. It is a belief that has followed me for a long time, but the turbulence of 2025 turned it into an anchor. In those quiet, bewildering moments at the end of a day, I realized once again that life is just a biological fact until we give it a reason to be more, a purpose. My purpose is found in connection. It is about making sure that my presence in this world actually matters to the people I encounter.

I did not just give this year; I also received so much. I think of my external mentor who spent time talking to me about whatever topic I threw at her. I think of my former colleague who accepted my request for help without asking any questions. I think of my work colleagues who ploughed on with me under tight deadlines and senseless requests. I feel very fortunate because of them. They reminded me that even when people try to take advantage, there are others who show up with genuine hearts.

The ultimate confirmation came on December 30th. I got a card from S who told me I had made her life more significant and meaningful. She probably has no idea how much that meant to me. In a year where I often felt drained or used, that one card was a sign that I am on the right path. It reminded me why I keep trying to be the person I am. I am learning to focus my energy on the people who actually value the effort.

Looking Ahead: From Feasting to Fighting

Did I try my best in this year (2025)? Yes. I can say that without a shadow of a doubt.

I officially head back to work tomorrow after a solid two weeks of "The Great Hibernation." I joked with my husband that we essentially slave away for 11 months and two weeks just so we can earn fourteen glorious days of indulgence, feasting, and sleeping until noon. Honestly? It was worth it.

I am heading into 2026 with a better sense of my own value and a lot of gratitude for the people who actually show up for me. I hope you all had a good rest and feel ready for whatever comes next.

2025 Christmas Eve Dinner

Another Christmas, what an eventful year, workwise and healthwise, for both of us. Let's move on from this and reset for a positive 2026.

Starter

Bistro salad with Fried Prawns

Main

Slow Cooked Beef Rump

Brussel Sprouts and Chestnuts

Honey Roasted Carrots

Braised Red Cabbage

Dessert

Bûche de Noël 

2025 Christmas Game Plan

Every year I have to ask myself when I start making Christmas fare so this year I've decided to write it down. Here we go:

First weekend of December - preparing Fresh Cranberry Mincemeat for my frangipane mince pies. Set up the wooden sapin.

Second weekend of December - making mince pies. Each batch of pie crust yields 16-20 mince pies. I usually make two batches to use up all the mincemeat. They freeze and reheat well.

Christmas Eve Morning - Cranberry and orange loaf followed by Bûche de Noël. The preparation and oven time seems to follow well. Cranberry loaf is optional but tastes really festive. As Bûche de Noël needs two rounds of cooling, it's better to start in the morning so that you can decorate in the afternoon.

Christmas Eve Afternoon - making Braised Red Cabbage. This is the only time we eat red cabbage. It's seasonal with color to match. It's easy to prepare and a good side for all meat mains.

That's everything, folks (if only!).

Have a happy Christmas.

I make - 3-Ingredient Christmas Fruit Cake

I had my doubt but I am convinced by the outcome. This is a fruitcake you can make on a whim. The result is plump fruits and moist cake without being damp. This recipe has no added sugar so the cake tastes naturally sweet without making your dentist frown.

3-Ingredient Christmas Fruit Cake

Ingredients
375 g dried fruits
600 ml liquid (chocolate milk, coffee, tea, juice, Bailey, Rum)*
2 cups of self-raising gluten free flour** (with 1/2 tsp xanthan gum added)

Soak the fruits with your choice of liquid the night before, up to 48 hours. 

Grease and line a 20x20cm tin. Preheat the oven to 180C.

Put the flour in a large bowl and add in the soaked fruits (juice and all). Stir until no dried pockets of flour is seen.

Pour the batter into the prepared tin and bake for 35-40 mins until an inserted toothpick comes out clean.

Cool the cake completely before slicing.

*Although popular, I don't recommend 100% alcohol as it would be too strong. I added 100ml Bailey to my liquid mix. The Bailey flavor is prominent after baking and I like the result.

**If you don't have self-raising flour, add 3 tsps of baking powder and 1/2 tsp baking soda to the flour.

I make - Egg Free Lemon Polenta Cake

Nothing changed, only with a one variation. Lovely cake, ready for a day when kitchen is down to the bare minimum.

Egg Free Lemon Polenta cake by Nigella Lawson

Ingredients for the cake
150g ground almonds
150g fine polenta
2 tsp baking powder
½ tsp bicarbonate of soda (gluten-free if necessary)
¼ tsp fine sea salt
100ml light olive oil or melted butter, plus a little extra for greasing the tin
200g caster sugar
Zests from 2 large lemons, juice for the glazing
250ml plain yogurt, at room temperature

Ingredients for the glazing

75ml lemon juice from the two lemons

75g icing sugar

Method

1. Heat the oven to 180ºC/160ºC Fan, and line and lightly grease the sides of a 20cm springform cake tin. Measure the ground almonds and polenta into a bowl, add the baking powder, bicarb, and salt, and fork to mix.

2. Pour the oil into a wide-necked large measuring jug, add the sugar and finely grate the zest of the 2 lemons on top. Stir together for a minute, then beat in the yogurt until completely incorporated. Then simply pour your jug of wet ingredients into your bowl of dry ingredients, making sure everything is completely mixed.

3. Scrape into the prepared tin, and bake in the oven for about 40 minutes, until the cake is beginning to nudge away from the sides of the tin, and a cake tester comes out clean. Make the syrup, though, as soon as the cake goes in the oven.

4. Put the icing sugar into a small saucepan and add 75ml of juice from your zested lemons. Heat, whisking gently to beat out any lumps, just until the sugar’s dissolved into the juice, and pour straightaway into a little jug to cool.

5. When the cake’s cooked, transfer it to a wire rack and, with your cake tester, prick it all over, going in deep, to help the syrup run down into the cake. Pour or spoon the syrup over, trying to be patient, so the syrup doesn’t just make a large pond on top.

6. Leave the cake, drenched with its syrup, to cool and, before unclipping, run a slim palette knife round the edges to help dislodge it where the syrup has stuck it to the tin. If you don’t feel confident of getting the cake off the base in one piece, don’t worry. Serve the cake plain, or with berries of your choice.

I make - Eggless Fruit Cake

Tasty and easy, another fruit cake of Indian origin. My current number one fruit cake recipe.

Eggless Fruit Cake (adapted from here)

Ingredients
1/2 cup orange juice
1 1/4 cup dried fruits (sultanas, cranberries, sour cherries and a few chopped dates)
--

zest from 1 orange
1/4 cup powdered sugar
1/3 cup melted butter
1/4 cup milk
1/2-3/4 cup apple sauce or yogurt (original recipe: caramel syrup from 1/4 cup sugar + 1/4 cup water)
1/4 cup chopped nuts
1/4 cup ground almond (or gluten free flour)
3/4 cup gluten free flour blend

1/2 tsp xanthan gum (if not part of gluten flour blend)  
1/4 tsp baking soda
1 tsp baking powder
1 tsp mixed spice
1/2 tsp vanilla extract
walnut pieces to decorate the top

Method

1. In a bowl combine orange juice and dried fruits. Soak them while you prepare the other ingredients.

2. Heat the oven to 180C. Grease and line a loaf tin.

3. In another bowl, mix orange zest and powdered sugar with a spatula. Stir in butter, milk and apple sauce.

4. Mix in the dried fruits from Step 1 including soaking liquid, as well as the rest of the dried ingredients (ground almond, flour, xanthan gum, nuts, baking soda/powder, spice/extract). Stir well to combine. Add dash of milk if the batter too thick. The consistency should be like thin yogurt.

5. Pour the batter into the prepared tin and decorate the top with nuts if desired.

6. Bake at 180C for 55 minutes or until it passes the toothpick test.

7. My loaf tin is made with stainless steel. For bakeware of other material, the baking time may be different.

I make - Chocolate and Almond Cake

I cook and bake much less now than before. Being busy and realizing also that life can be pretty fun outside kitchen. That said, there are times a girl needs a chocolate cake, as fabulous as Ms Lawson and quick enough for anyone impatient. Another great recipe from Nigella.

Sunken chocolate amaretto cake

Ingredients

For the cake

100g dark chocolate, 70% cocoa solids, roughly chopped
100g unsalted butter, softened and cut into cubes, plus extra for greasing
4 large free-range eggs, at room temperature
125g caster sugar
75g ground almonds
2 tbsp cocoa powder, plus 1 tsp for dusting

1 tsp vanilla extract
3 tbsp amaretto liqueur (I used Rum)

For the amaretti cream

250ml oz double cream
1 tbsp amaretto liqueur
4 amaretti biscuits, crumbled

Equipment: You will need a 20cm/8in springform cake tin.

Method

Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease the sides and line the base of your springform cake tin with baking paper.

Melt the chocolate and butter in a heatproof bowl, either over a pan of boiling water, making sure the bowl doesn’t touch the water, or in a microwave. Pour into a jug and leave to cool a little.

Whisk the eggs and sugar until thick, moussy and doubled, if not tripled, in volume. This will take 2–3 minutes, using a freestanding mixer, or 4–5 minutes with an electric hand whisk.

Mix the almonds and cocoa together in a small bowl. Turn the mixer speed to low and gently whisk into the eggs and sugar, tablespoon by tablespoon.

Stir the amaretto liqueur into the slightly cooled, melted chocolate and butter, then pour this glossy mixture in a slow, steady stream into the cake batter, whisking all the time; it will look like a fabulous chocolate mousse. Give a final fold by hand to make sure everything is combined.

Pour and scrape the batter into the prepared tin. Bake for 20–25 minutes until the cake is beginning to come away at the edges, the top has formed a slightly cracked and bubbled thin crust the colour of pale milk chocolate – the cake will be dark and tender underneath – and a cake tester comes out with just a few damp crumbs cleaving to it. 22-23 minutes gave me slightly molten centre.

Remove to a wire rack, drape a clean tea towel over the tin and leave to cool. As it cools, the top of the cake will crack a little more, and it will sink slightly, leaving a frilly edge. Once the cake is cold, unclip the tin, and gently lift the cake out – remove the base only if you are very brave – onto a cake stand or plate. Dust the teaspoon of cocoa through a tea strainer over the top, rather like the coating on a chocolate truffle.

Just before serving, whip the cream and amaretto together, until ripples start showing on the surface and it’s thickened but still soft enough to dollop alongside the cake. Very gently fold most of the crumbled amaretti biscuits into the cream, which will thicken it slightly more. Decant into a small serving bowl and sprinkle the rest of the amaretti crumbles on top.

2025-06 Worth Remembering

 Tim Minchin 9 Lessons 

1. You don't have to have a dream. Instead, passionate dedication to the pursuit of short-term goals. Be micro-ambitious, put your head down and work with pride on whatever is in front of you.

2. Don't seek happiness. Keep busy and aim to make someone else happy and you might find you get some as a side effect.

3. It's all luck. Empathy is intuitive but is also something you can work on intellectually.

4. Exercise. Take care of your body and you will need it.

5. Be hard on your opinions. Be intellectually rigorous, identify your biases, your prejudices and your privileges. Most of society's arguments are kept alive by a failure to acknowledge nuance.

6. Be a teacher. Share your ideas don't take for granted your education. Eejoice in what you learn and spray it.

7. Define yourself by what you love. Be demonstrative and generous in your praise of those you admire. Be pro-stuff, not just anti-stuff.

8. Respect people with less power than you.

9. Don't rush.  You don't need to already know what you're gonna do with the rest of your life. Fill our short existence with learning, taking pride in what you are doing, having compassion, being enthusiastic

2025-05 Worth Remembering

Simon Sinek, https://www.youtube.com/watch?v=vCIu7Ja_TE0

There are two ways to see the world. 
Some people see the thing that they want
Some see the thing which prevents them from getting the thing they want

You can go after whatever you want
You just cannot deny anyone else to go after whatever you want

2025-03 Worth Remembering

Oliver Burkeman

When stumped by a life choice, choose “enlargement” over happiness. - major personal decisions should be made not by asking, “Will this make me happy?”, but “Will this choice enlarge me or diminish me?” 

The advice you don’t want to hear is usually the advice you need.

Laurel Thatcher Ulrich

Well-Behaved Women Seldom Make History

I felt privileged to attend a mentoring event organized by an industry organisation the day before International Women's Day. This is not man bashing event. In fact, during the whole day conference many women have recognised help from their male counterparts from work or elsewhere. This is definitely something I can relate to. I have received lots of opportunities, encouragement and belief from male figures in my life. I could not have been who I am without them. Yet, there are still invisible barriers and glass ceiling partly formed by unconscious biases in the society. Women's issues are diversity issues. When those issues are addressed, every human being benefits. We are all in one. 

I make - Browned Butter Carrot Cake (New Favorite)

Yes, this is my new favorite of carrot cake recipe. I was initially intrigued by the browned butter but to be honest with you, its flavor was overshadowed by the spice mix. Not that I mind, cardamon, cinnamon and nutmeg, all my kind of things. The cake is light, with lots of carrots, feels healthy enough to have it at breakfast (sans frosting). My go-to recipe for now.

Browned Butter Carrot Cake, adapted from justine doiran

Ingredients for cake
350 grams carrots, grated
115 grams salted butter
150 grams dark brown sugar
2 large eggs
1 teaspoon vanilla extract
210 grams gluten free flour
1/2 teaspoon xanthan gum
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1.5 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sultanas
Walnut pieces for topping (optional)

For the cardamom cream cheese frosting (optional)
1/4 cup salted butter softened (57 grams)
1/4 cup cream cheese softened (57 grams)
1 cup powdered sugar (120 grams)
1/2 teaspoon ground cardamom

Grease and line a loaf tin or a 20x20 metal pan. Position a rack to the center of the oven and preheat to 180°C.

Set a small sauté pan over medium heat and add all of salted butter. Let it melt and foam. The milk solids will begin to brown at the bottom of the pan. Cook for 4-5 minutes or until deeply brown. Transfer this to the bowl with the carrots. Mix so the carrots cool the butter.

Add brown sugar, 2 eggs and 1 teaspoon of vanilla extract to the bowl. Mix all the wet ingredients together.

Add to the bowl, flour, xanthan gum, all spices, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/4 teaspoon salt. Mix to form a batter. It will be thick, so don’t worry!

Mix sultanas into the batter.

Pour the batter into the prepared loaf tin or square pan. Dot the top with walnuts (if using).

Bake for 30-35 minutes, or until you can insert a toothpick and it comes out clean.

While the loaf is baking, use an electric mixer to beat together 57 grams of salted butter and 57 grams of cream cheese. Add 120 grams of powdered sugar and 1/2 teaspoon of cardamom and continue to beat until an icing forms. Transfer this to a piping bag.

When the loaf is out of the oven let it cool for 30 minutes before slicing.

The cake itself microwaves well to bring back the light and fluffy texture.

I make - My go-to Gluten Free Brownies

I think I found my go-to brownies recipe (thank Kat again) and perhaps cracked the issue I've long had with brownie baking. All the brownie recipes say with the toothpick test to look for many moist crumbs attached for fudgy brownies. The thing is, it always takes a lot longer than the specified time for my brownie toothpick test to come out with moist crumbs and every time my brownies ends up too dry. So this time, I decided to remove my brownies when an inserted toothpick covered in half-baked batter while baking for the specified time. Voila, although the inserted toothpick comes out with half-baked batter, it cools down to just a few moist crumbs afterwards. The brownies does continue to cook after being removed from the oven and the right texture (for me) is obtained to have it slowly cooks in its own heat.

The recipe I used is from The Loopy Whisk, so far the most reproducible gluten free baking website/author I've ever come across. With slight alternations, here is my go-to gluten free brownies, chocolaty and fudgy.

My Go-To Gluten Free Brownies

140 g unsalted or salted butter
250 g chopped dark chocolate, 60-70% cocoa solids (I sub 50 g of gianduja for chocolate)
3 UK medium eggs, room temperature
200 g sugar
1/2 tsp vanilla extract
1-2 tbsps black coffee (optional)
75 g plain gluten free flour blend
30 g cocoa powder
½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
½ tsp salt
chopped walnuts or pecans to decorate the top

Preheat the oven to 160ºC. Line a 20x20cm metal tin with baking paper.

Melt the butter and chocolate in a milk pan on low heat. Stir to mix everything together. Remove from the heat when everything has melted.

Whisk the eggs and sugar in a large bowl for 2 minutes. Add in vanilla and coffee (if using) for another 3 minutes or until the egg mixture is pale and fluffy, without any visible sugar granules.

Pour in the butter and chocolate mixture, and fold them in using a rubber spatula until fully incorporated.

Sift in the gluten free flour blend, Dutch processed cocoa powder, xanthan gum and salt, and fold them in until just combined.

Transfer the brownie batter into the lined baking tin and smooth out the top.

Sprinkle the chopped nuts (if using) on top and bake at 160ºC for 24-26 minutes for fudgy brownies. Do the toothpick test at 24 minutes. It's likely that the toothpick will come out with half-baked batter. This is when you need to know your oven. I removed my brownies at 26 minutes and the texture is just right for me, fudgy not dry nor gooey. 

Allow the brownies to cool completely in the baking tin before removing them out of the tin, slicing and serving.

2025-02 Worth Remembering

Adam Grant:

The purpose of negative emotions is not to cause misery. It's to prevent mistakes.

Outrage is a signal to speak up.
Anxiety is a prompt to prepare.
Guilt is a reminder to repair.
Disappointment is a cue to persist.

Pain reveals principles. Where we hurt is a clue to what we value. 

Jefferson Fisher:

Communicate to:

1) untie the knot of / unravel the argument, not to win the argument. This is how you can connect with the person.

2) have something to learn, not something to prove. Ask questions to see where you can fill in.

3) remember that the person you see is not the person you are talking to. You don't what this persons has gone through. Every person has a surface and a depth.

Philippa Perry:

So many wise advises from this piece on: how I matter in any area of my life

There are two levels of perceptions, based on facts and emotional reality.

Removing all external labels such as mother, daughter, wife, employee, we need to be seen as who we are as a whole person, I, not an it.

The deepest kind of mattering comes when we give and receive undivided presence, not from external validation.

Explore where you can invite more authentic connection into your life, through conversations with close friends, where you let them into this feeling instead of keeping it to yourself. It could mean making space for moments of being seen, for example, allowing yourself some vulnerability with others and engaging more openly with your children. The aim is not to add more responsibilities, but to notice where those deeper moments of presence can already exist.

You matter, not because of how many people you help, or what roles you play, but simply because you are you.

2025-01 Worth Remembering

Shane Parrish

Two rules to help you be consistent with exercise this year:

    1. Show up.

    2. You can quit tomorrow.
    Repeat.

**

Don't Forget:

Be reliable.
Do your job.
Speak for yourself.
Outcome over ego.
Focus on the details.
See challenges as opportunities.
Go to bed smarter than when you woke up.

Paul Graham

To write well you have to think clearly, and thinking clearly is hard.

In preindustrial times most people's jobs made them strong. Now if you want to be strong, you work out. So there are still strong people, but only those who choose to be.

It will be the same with writing. There will still be smart people, but only those who choose to be.

2024 Reflections

2024 is a year of self transformation. Early this year, I have made a conscious decision to read more and make my reading work for me. It started by taking notes when reading a book. What does each chapter say, what I think of the writing, who would be interested in the topic. By being a more "proactive" reader, my memory retention is getting better when it comes to book reading. I finished 6 books in 2024, taking notes for three books. Book reading enriches my mind like no others. Perhaps I have more time to think over a longer length of time? I will continue reading in 2025 and improve my memory retention of books I read. 

There are big changes in the way I conduct myself this year. Probably for the very first time I realise a deep desire in me regarding where I want to go professionally and I put effort into it. That means interacting with people more, upwards and downwards. Speak out more and think strategically more. Behave in a way that you want to be seen. Yes, I've made it to the goal and gained more. I discovered that I am surrounded by many people who like me and want to help me. I feel so honoured, humble and grateful at the same time. People from work or outside work whom I'd lost touch until this year. I do feel that the world is rallying behind me when I set out a goal to achieve. Thank you.

As I have been also promptly reminded by Morgan Housel in "Same as Ever":

Everything worth pursuing comes with pain. The trick is not minding that it hurts. Endure the pain when necessary rather than assuming there is a hack, or a shortcut, around it.

and to remember that:

Advantage has a shelf life. Keep running is the only way to stay competitive.

I can't assume job done now I've reached my initial goal. I have to continue doing what I have been doing, reading or otherwise to make sure enrichment in life continues for me. And that's my 2025 wish and goal.

To all of you out there, may your 2025 be full of excitement, hard work, passion, caring, loving and fun. Happy New Year.

2024 Christmas Dinner

 

Starter

Smoked salmon

Main

Rump of Beef with a Mustard and Bone Marrow Butter 

Chestnuts and Brussel Sprouts

Pigs in the Blanket

Dessert

Bûche de Noël 2024

2024 Christmas Eve Dinner

We've gone down the easier route this year by ordering the main dishes from M&S for both 24th and 25th. I deserve a good rest after what's been going on this year. Grateful but feeling drained.

 

Starter

Grilled Prawns with aioli and pickled veggies

Main

Duck with Cherry & Chestnut Stuffing (from M&S)

Brussel sprouts and chestnuts

Pigs in the blanket

Cranberry and Port Sauce

Dessert

Bûche de Noël 2024