Wednesday, May 20, 2009

The Expectant

Gawd I feel like a pregnant lady, feeling hungry all the time. At least, I think that's how a pregnant woman would feel.

In any case, I've been keeping this up enough to have enough weight around my belly to feel pregnant.

Sigh.

Sunday, April 19, 2009

Beneath A Bent, Grey Sky

Sigh, the downside to having a big holiday to look forward to is having nothing much to look forward to when said holiday is over. Oh well, there's still Labour Day and Wesak, at least, so it's not too gloomy.

In the meantime, I'll just rummage through my photos, and remember what a fine time I had.




















Oh and p/s... remember this raunchy reindeer? I have one now!


Sunday, April 05, 2009

Hana For Sunday

Thuk.Thuk.Thuk.


I smiled to myself as I sliced through the mushrooms, thinking it's a tad bit indulgent to be doing this. I'd normally just make a standard instant noodle thing when eating alone at home, but I figured a little effort once in a while wouldn't hurt. Mummy would approve.

So there I was slicing mushrooms as the oil heated up in my saucepan. Chucking the slices in and threw in some chunks of canned salmon as well. I fried for a bit then poured it all out for later.

Filling the saucepan with boiling water, I threw in a pack of instant noodles, turned the fire low, then went off to brush my teeth. By the time my teeth were done, so were the noodles. Good. I drained off a good portion of the water in the saucepan, sprinkled in a little of the instant noodle seasoning (not too much, since I'm not using enough water for soup), then cracked in an egg. Off came the pan from the fire, and I mixed the eggs and seasoning into the noodles.

Noodles get slopped onto a plate, the salmon and mushrooms are thrown on top, then I sprinkled in pine nuts and flowers. Yes, flowers! I'm a fairy, no doubt about it.

So that's my breakfast for one on a Sunday morning. Who says eating alone is boring?

Hana Nissin - Noodles in seafood-flavored egg sauce,
served with sauteed salmon and mushroom, toasted pine nuts,
and a fresh floral salad