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October 6, 2014

Staying Home

I’ve been on a week-long medical leave following my accident and while the rest was useful for my recovery, I was beginning to feel restless. The bruises are (still) horrible and while the stitches were removed, I have to deal with an inch long scar on my forehead. Something I’ll need to get used to until I embark on a scar management program referred by my doctor.

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He’s settled in well 🙂

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Super manja

Staying at home also gave me time to explore in the kitchen – I’ve been cooking more and learning new recipes. Not to mention plenty of quality time with little Toby, who has grown chubbier and a lot more attached to both rif and I.

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Ribs with a side of potato salad

I made ribs for dinner the other night, with the guidance of my good friend and hidden kitchen talent, Ee. There’s still room for improvement, as I didn’t manage to secure that good a rack of ribs. The aunties at NSK are a vicious bunch and I was no competition for them hahaha!

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Homemade dinner of ribeye steak with baked baby potatoes, grilled portobello mushroom on wild rocket and ciabatta with olive oil and balsamic.

Then for the following night, I made a sumptuous meal of Angus rib eye with baked baby potatoes, grilled Portobello mushroom on a bed of wild rocket and fresh ciabatta with olive oil and balsamic. I think that turned out pretty well despite my limited time (of shopping for groceries) and getting home in time to prep for dinner.

I haven’t been as successful with the banoffee pie just yet, so no pictures until I get it right. There’s something not quite right with Jamie Oliver’s toffee recipe so I’m going to attempt Gordon Ramsay’s version next. Waiting for the bananas to ripen slightly before I have another go at it.

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Irish Cream Tiramisu

Had better luck with the Irish Cream Tiramisu, recipe courtesy of Nigella. This required extra time with the mascarpone but the end result was worth it. There was Baileys in the savoiardi biscuit as well as the cheese mix. Perfect for those who like their tiramisu laden with alcohol. Of course, you can always attempt the non-alcoholic version but that’s not very fun, I feel. 😉

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Chicken Cordon Bleu at Thomas Western in OUG

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Sunday Cava brunch with rif, Shum and Hanim

Pity I’ll be back at the office this week, so there’s little or no time to experiment in the kitchen. I’m tempted to take time-off from work but worry I’d get bored from staying home for too long.

We’ll see. 🙂

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