Ok fine – here are some actual practical tips – you can practice being optimistic.
It’s hot y’all. I mean I know it’s hot in Singapore, it’s always hot in Singapore but for those of you going on a beach vacay, here are some handy tips to fight breakouts this summer. I ran right to Sephora and bought me some make-up wipes after reading this.
Enough for now! Watch this video! Watch the movie!
What: A derelict-chic cafe housed in what used to be an old school provision shop.
Pros: REALLY good cheesecakes (Toffee Caramel Salted Cheesecake, pictured above, is an awesome flan/cheesecake hybrid and their famous Yuen Yang Cheesecake – coffee and tea combo – is refreshing) and coffee (esp the Snag – bandung + coffee = WHOA). Convenient to get to since it’s super close to Mountbatten MRT.
Cons: Savory food doesn’t seem to be a strong point and I would not recommend the gelato.
Verdict: Go visit for dessert or tea time and then stop at the old-school playground at Dakota Crescent to take pictures/swing on tyres!
Most people already know this but I spent a good four years of my life in Korea.
The first year or two I hated it. I hated the landscape, this new school I had to go to and MAN did I hate the food.
And then one day it was like a lightbulb turned on and I couldn’t get enough of the bulgogi, tokbuki, gimbap, ramen and ohhh bibimbap. In the months leading up to my family’s move back to Malaysia I would eat bibimbap everyday.
But I better stop whining because, to borrow a quote from Orange Is the New Black (which I binge-watched last weekend), “Problems are always boring, until they’re yours.” Or something like that.
An inspiring interview with Jill Abramson, The New York Times editor who was just fired for her “brusque management style.”
I made those blondies (pictured above) two days ago. While sick. But I needed something sweet and easy and these were definitely that. Pro tip: reduce the sugar amount to 3/4 cup.
There’s a bunch of cooked rice in my freezer right now and I’m gonna turn it into rice pudding y’all. It’s gonna be gooood.
By the way, I’ve started bolding all my links after I rediscovered one of my favorite beauty blogs, Mouldy Fruit. She does it and it’s easier to find where the links are. She’s also really just making me want to spend all my monehhhh.
When I saw this pasta sauce on the fantastic blog, Lady and Pups – I knew I had to make it. It looked so vivid, so tasty so piquant! I don’t even know what that word MEANS, I just know I need to use it in this context!
So… then I made it and it was good. But it wasn’t particularly spicy or zesty.
It was mellow and complex. That’s something I haven’t been in awhile. Well at least not the mellow part.
For as long as I can remember I have been an anxious person. This anxiety has translated to frustration, irritability and sometimes anger, especially directed towards those closest to me.
But I know why I’m feeling and acting like this. It’s because I’ve stopped breathing.
I mean I’ve stopped doing my breathing exercises.
A few years ago I discovered that doing a set of breathing exercises in the morning helped calm me down. It was incredibly ANNOYING to do. Especially since the benefits weren’t immediate and it made everyone close by think I was wheezing to death.
But after a month of doing the exercises I realized that my brain wasn’t going into overdrive as fast.
Three months later I realized my skin was clearer.
And a year later my outlook was more positive, sunnier, and less hopeless.
I mean I don’t know if it’s all because of breathing but it seems like a might big coincidence. Especially since other anxiety countering techniques rarely worked for me. I once read somewhere that if you can’t dedicate at least 20 minutes a day to something that you think is important, then it clearly isn’t important at all.
Wise words. And I must get back to breathing and also advise you to make this mellow and awesome pasta sauce which goes well with a TON of fresh parmesan.
Do some yoga and get eating. You’ll be into it. I’m sure.
2 Tbsps of unsalted butter
4 fillets of anchovies in olive oil
500 gm of carrots, peeled and diced
5 – 7 big red Asian chili peppers, roughly diced
1 tsp dried thyme (optional)
1/2 tsp of salt
1/4 tsp of freshly ground black pepper
1/2 cup of chicken stock + another 1/2 cup
1/4 cup of heavy cream
3 cloves of garlic
1 1/2 Tbsps of Dijon mustard
1 tsp of sugar
1/2 tsp of red wine vinegar
1/4 tsp of freshly grated nutmeg
1/8 tsp of ground cinnamon
1 package of any type of pasta
6 Tbsps olive oil
1 tsp of chili flakes
Salt and freshly ground black pepper to taste
Parmesan cheese for grating
In a large pot, cook the anchovies with unsalted butter over medium-high heat.
Use a wooden spoon to break up the anchovies and let melt into the butter.
Add the peeled and diced carrots, diced red chilis, fresh thyme, salt and freshly ground black pepper, and saute for 2 min.
Then add 1/2 cup of chicken stock and cook till most of the liquid is evaporated and the carrots are soft.
Turn off the heat and add the other 1/2 cup of the chicken stock and stir.
Wait till it cools a bit and transfer the mixture to a blender. Add the heavy cream, garlic, Dijon mustard, sugar, red wine vinegar, freshly grated nutmeg and cinnamon.
Blend until evenly pureed. Transfer to a glass jar and store in the fridge until needed.
Bring a large pot of salted water to boil, and cook the pasta until al dente. There should be some bite to this.
In a large pan over medium-high heat, heat the olive oil and chili flakes until fragrant.
Add the pasta into the pan, along with 1/4 cup of pasta water and the pasta sauce.
Toss the pasta and the sauce together and cook until the pasta water has evaporated.
Serve the pasta with a LOT of grated Parmesan cheese.
“Each man is locked into a system that compels him to increase his herd without limit–in a world that is limited. Ruin is the destination toward which all men rush, each pursuing his own best interest in a society that believes in the freedom of the commons. Freedom in a commons brings ruin to all.”