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Interview With The Vampire
Labels:
My Personal Life
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Colors of Happiness
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Fashion Diary
Here I am...browsing some stuffs over the internet...well, what can I do...I have (alhamdulillah ya Allah) finished and submitted my final dissertation..I am now jobless, people! Jobless! Hehehe....So most probably my current activity will be conducting analyses on things I term as..mmm...cute stuffs... heheheh..I won't call it shopping, coz hey, I'm not buying them hehehhe..I'm just enjoying the views of how cute some stuffs can be...haaa...they brighten up my day hehehehhe....
Firstly, I found these cool bracelets in Net-A-Porter.com....
As to satisfy my rockstar-wannabe obsession, I would definitely go for the silver cuff muahahaha...
Moving on...sunglasses...haaa...I love these specs from Urban Outfitter...:)
I refer jackets as the-BAM....it's like..you slip on a shirt and jeans..add a jacket..bam, styloooo...heheheh....I want these color printed jackets...not because they're kinda in nowadays....but coz they look like art on fabric.... yum yum....starting from the pop art to vintage to retro...they really look artistic you know...want theeeessee...!
Colorful jacket...pairs with colorful shoes hehhehehe....neah, should just stress on one of em...too much colors ain't good, aight? anyway, I like these 2 shoes from Nike and Vans...for the girly look, I like the purple top and pink ruffled skirt from Urban Outfitter (again)...cutie....
Finally, ending the colorful day would be to sleep on your colorful bed hehehhe....found them again in Urban Outfitter.com...haaaa...it's so unique....the print's like those old wooden dolls which I don't know what they're called hehhehe...hhmmm.....time to sleep now...adios...zzz....
Firstly, I found these cool bracelets in Net-A-Porter.com....
As to satisfy my rockstar-wannabe obsession, I would definitely go for the silver cuff muahahaha...
Moving on...sunglasses...haaa...I love these specs from Urban Outfitter...:)
I refer jackets as the-BAM....it's like..you slip on a shirt and jeans..add a jacket..bam, styloooo...heheheh....I want these color printed jackets...not because they're kinda in nowadays....but coz they look like art on fabric.... yum yum....starting from the pop art to vintage to retro...they really look artistic you know...want theeeessee...!
Colorful jacket...pairs with colorful shoes hehhehehe....neah, should just stress on one of em...too much colors ain't good, aight? anyway, I like these 2 shoes from Nike and Vans...for the girly look, I like the purple top and pink ruffled skirt from Urban Outfitter (again)...cutie....
Finally, ending the colorful day would be to sleep on your colorful bed hehehhe....found them again in Urban Outfitter.com...haaaa...it's so unique....the print's like those old wooden dolls which I don't know what they're called hehhehe...hhmmm.....time to sleep now...adios...zzz....
Post Title
→Colors of Happiness
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Labels:
cooking
,kitchen life
On a long ago Monday morning I arrived at work to find my boss dabbing at tears and sniffling. Being the wretchedly self-centered person that I am, my mind turned to things that could make me share her sadness - was our department being eliminated? Was the bonus pool smaller than expected? No. She'd argued with her fiancé. Phew! Comforted that I shared not her problem, I inquired as to the nature of the quarrel.
"He laughed at me because I think we shouldn't add stuff to the spaghetti sauce. I mean, if the company wanted it there they'd have put it there in the first place, right?!" she wailed.
Turns out the happy couple had been making baked ziti for dinner on Friday evening. My boss' intended added some herb or spice to the jarred sauce and she objected on the aforementioned grounds. Now, this was my boss. On the one hand, if she wanted to assert commercial spaghetti sauce purity, I was going to line up right behind her (saving my battles for issues affecting the bonus pool, say). On the other hand, I was utterly stupefied by the intensity of her opinion on the matter.
I asked if she'd never added salt, pepper or butter to frozen corn (leaving aside that it's possible to buy preseasoned frozen corn), or red pepper flakes to pizzeria pizza. In fact, I pointed out, with this line of reasoning one could argue that if the ziti company had wated its product enjoyed with sauce of any kind it would have put it there (leaving aside also that it's possible to buy canned and frozen presauced pasta).
I don't remember if I convinced her that a little oregano in the Prego was no reason to argue. I do remember thinking that if no one ever messed with commercial products to make them closer to personal tasts then few people were likely to learn to cook at all these days, what with home ec being eliminated from school curricula and the knowledge not really being handed down generationally as it was in the past.
Futzing around with the offerings of Kraft, Lipton, et. al., may well be the path to relying on those companies less. It's not that far a leap from adding garlic to a rice-and-butter mix to realizing that one can add both garlic and butter to plain rice, resulting in a healthier, tastier and cheaper meal. Lately I'm excited about learning to make my own cheese and hamburger buns. But I couldn't even consider these projects if I hadn't myself back in the day added a bit of something to a jarred or canned whatsit and worked forward from there.
I've made it plain here that I'm not among Sandra Lee's greatest fans. Truthfully, though, my feelings are complicated. "Semi-homemade" may not be a long-term goal I'd advocate, but I'd say that these days it's a totally honorable path to journey on the way to "I made it myself."
"He laughed at me because I think we shouldn't add stuff to the spaghetti sauce. I mean, if the company wanted it there they'd have put it there in the first place, right?!" she wailed.
Turns out the happy couple had been making baked ziti for dinner on Friday evening. My boss' intended added some herb or spice to the jarred sauce and she objected on the aforementioned grounds. Now, this was my boss. On the one hand, if she wanted to assert commercial spaghetti sauce purity, I was going to line up right behind her (saving my battles for issues affecting the bonus pool, say). On the other hand, I was utterly stupefied by the intensity of her opinion on the matter.
I asked if she'd never added salt, pepper or butter to frozen corn (leaving aside that it's possible to buy preseasoned frozen corn), or red pepper flakes to pizzeria pizza. In fact, I pointed out, with this line of reasoning one could argue that if the ziti company had wated its product enjoyed with sauce of any kind it would have put it there (leaving aside also that it's possible to buy canned and frozen presauced pasta).
I don't remember if I convinced her that a little oregano in the Prego was no reason to argue. I do remember thinking that if no one ever messed with commercial products to make them closer to personal tasts then few people were likely to learn to cook at all these days, what with home ec being eliminated from school curricula and the knowledge not really being handed down generationally as it was in the past.
Futzing around with the offerings of Kraft, Lipton, et. al., may well be the path to relying on those companies less. It's not that far a leap from adding garlic to a rice-and-butter mix to realizing that one can add both garlic and butter to plain rice, resulting in a healthier, tastier and cheaper meal. Lately I'm excited about learning to make my own cheese and hamburger buns. But I couldn't even consider these projects if I hadn't myself back in the day added a bit of something to a jarred or canned whatsit and worked forward from there.
I've made it plain here that I'm not among Sandra Lee's greatest fans. Truthfully, though, my feelings are complicated. "Semi-homemade" may not be a long-term goal I'd advocate, but I'd say that these days it's a totally honorable path to journey on the way to "I made it myself."
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Labels:
cooking
,hear me roar
,recipes
One of my pals adheres to the financial advice dispensed by Dave Ramsey and through her I've been exposed to a bit of his recommended method. Ramsey's approach to these things can be summed up by debt = bad which, although simple, is probably generally accurate. While my exposure to his actual output (despite covering any number of books, radio broadcasts, podcasts, written columns, textbooks for his "Financial Peace University" and so on - he's like the Martha Stewart of money) is almost non-existant I am familiar with his saying that one should live on "beans and rice, rice and beans" until the family debt is completely eliminated.
The message encourages frugality and responsibility, although I never thought that "beans and rice, rice and beans" was all that tough a prescription, as catchphrases go. Beans and rice is a lovely meal. Rice and beans, too, for that matter. As I ruminated on why such a delightful, nutritious, native-to-many-cultures dish was being cast as a pennance for financial irresponsibility - said ruminations happening as I was preparing last night's dinner of, natch, beans and rice and rice and beans - I realized that the way Dave Ramsey means beans and rice is probably much different than the way I, and most home cooks, actually prepare them.
I think that what he's after is this notion that, until one has paid off one's debt - a good and worthy goal - one should eat plain and uninspiring food. I envision Minute Rice and a can of store-brand beans, doled out to the miserable hoards looking forward to the day when mom is allowed by Mr. Ramsey's advice to buy a steak (with cash!) and they can all be happy again.
But no! I say to all Ramseyites that your days of beans and rice can be lovely, not punishing, largely because the reason that beans and rice came to be such a staple of peoples all over the world is precisely because it is both healthy and relatively inexpensive, and can be augmented by bits and pieces of whatever condiments, leftover meats and veggies might be on-hand. A bit of pepper, onion, grated carrot, diced squash, kale, vinegar, sausage or some of all of these and you've got a dish to please kings and paupers alike.
These days I start by rehydrating beans in my rice cooker on the "soup" setting, although I do keep some canned black and kidney beans and chick peas around for speed on the days we need it. Lentils and split peas don't require this treatment and are also nice for times when we're running in a thousand directions. Once you settle the question of what bean(s) you'd like and what you need to do to them to get ready, work on the rest.
I start by dicing some onion and mincing a bit of garlic, and sauteeing them in whatever I've got - olive oil works, as does bacon fat or broth (or a combination). If I've got bell pepper, that gets chopped and added, too. I've also been known to add grated carrot at this point or shredded cabbage or kale. This is a good time to add meats as the onion begins to become translucent - sausage like chorizo or kielbasa is nice, as is chopped leftover beef or pork - but meat is not a requirement of a tasty, filling outcome. If you've only got onion, that's fine. If you've got half an onion and an inch of carrot and the bottom half of a pepper, that's fine, too. Or whatever. There are few rules other than you use what you have and like.
When the veggies are heated, add the drained beans (remember when working with dried beans that, like rice, the end result will be much more in volume than you started with) and perhaps even some fresh or canned diced tomato (or not) and stir. Just before taking off the heat, season to taste with salt and pepper and whatever other spices seem appropriate (adobo can be nice or maybe some curry or garam masala with lentils or peas) and add any fragile greens like spinach.
Serve hot, over rice, with any condiments that might taste good. Last night we had no meat in the pot, but salsa, plain yogurt, pepper sauce and grated cheese rounded things out nicely. On other occasions mango pickle and - a recurring theme at our house - plain yougurt was nice. Once I had only a bit of homemade paneer from a friend but diced up very fine and used with lots of peas and spinach it made a very nice dinner stretched for seven people.
The point of all this is that "beans and rice, rice and beans" needn't be thought parismonious. It is, of course, but not in any way that I think Dave Ramsey means it. Messing around with a bit of this and a bit of that as ingredients are available is honest home cooking as performed by millions of cooks throughout time. Beans and rice should be an end, and one we're happy to be at, and not a means to an end to be endured until something better comes along.
The message encourages frugality and responsibility, although I never thought that "beans and rice, rice and beans" was all that tough a prescription, as catchphrases go. Beans and rice is a lovely meal. Rice and beans, too, for that matter. As I ruminated on why such a delightful, nutritious, native-to-many-cultures dish was being cast as a pennance for financial irresponsibility - said ruminations happening as I was preparing last night's dinner of, natch, beans and rice and rice and beans - I realized that the way Dave Ramsey means beans and rice is probably much different than the way I, and most home cooks, actually prepare them.
I think that what he's after is this notion that, until one has paid off one's debt - a good and worthy goal - one should eat plain and uninspiring food. I envision Minute Rice and a can of store-brand beans, doled out to the miserable hoards looking forward to the day when mom is allowed by Mr. Ramsey's advice to buy a steak (with cash!) and they can all be happy again.
But no! I say to all Ramseyites that your days of beans and rice can be lovely, not punishing, largely because the reason that beans and rice came to be such a staple of peoples all over the world is precisely because it is both healthy and relatively inexpensive, and can be augmented by bits and pieces of whatever condiments, leftover meats and veggies might be on-hand. A bit of pepper, onion, grated carrot, diced squash, kale, vinegar, sausage or some of all of these and you've got a dish to please kings and paupers alike.
These days I start by rehydrating beans in my rice cooker on the "soup" setting, although I do keep some canned black and kidney beans and chick peas around for speed on the days we need it. Lentils and split peas don't require this treatment and are also nice for times when we're running in a thousand directions. Once you settle the question of what bean(s) you'd like and what you need to do to them to get ready, work on the rest.
I start by dicing some onion and mincing a bit of garlic, and sauteeing them in whatever I've got - olive oil works, as does bacon fat or broth (or a combination). If I've got bell pepper, that gets chopped and added, too. I've also been known to add grated carrot at this point or shredded cabbage or kale. This is a good time to add meats as the onion begins to become translucent - sausage like chorizo or kielbasa is nice, as is chopped leftover beef or pork - but meat is not a requirement of a tasty, filling outcome. If you've only got onion, that's fine. If you've got half an onion and an inch of carrot and the bottom half of a pepper, that's fine, too. Or whatever. There are few rules other than you use what you have and like.
When the veggies are heated, add the drained beans (remember when working with dried beans that, like rice, the end result will be much more in volume than you started with) and perhaps even some fresh or canned diced tomato (or not) and stir. Just before taking off the heat, season to taste with salt and pepper and whatever other spices seem appropriate (adobo can be nice or maybe some curry or garam masala with lentils or peas) and add any fragile greens like spinach.
Serve hot, over rice, with any condiments that might taste good. Last night we had no meat in the pot, but salsa, plain yogurt, pepper sauce and grated cheese rounded things out nicely. On other occasions mango pickle and - a recurring theme at our house - plain yougurt was nice. Once I had only a bit of homemade paneer from a friend but diced up very fine and used with lots of peas and spinach it made a very nice dinner stretched for seven people.
The point of all this is that "beans and rice, rice and beans" needn't be thought parismonious. It is, of course, but not in any way that I think Dave Ramsey means it. Messing around with a bit of this and a bit of that as ingredients are available is honest home cooking as performed by millions of cooks throughout time. Beans and rice should be an end, and one we're happy to be at, and not a means to an end to be endured until something better comes along.
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Candy Girl
Labels:
My Personal Life
From months ago I've been having (and wearing) my Blow Pop t-shirt...it's one of my favorite firstly coz it's from Junk Food, and secondly coz of the candy brand design....I love candies!! heheheh...but anyhow, I just know that Blow Pops are candies without having any knowledge on how the 
candies are actually like...until yesterday!! hahaha...I finally found the candies in KLCC...bought one pack...and I like em! hehehhe...yayyy! :)Post Title
→Candy Girl
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