Castle Hill, Canterbury.

It was a random decision to go Castle Hill especially after seeing Dodiak's photos of that place. So 7 of us (RA, RA, H, C, S, Y and ZL) trooped off - 2 cars - approx. 1 hr drive from Christchurch. It was a great day indeed. In fact, we were still civil to each other even after too much sun and fun, surprisingly non-lumpy egg sandwiches (*ahem), insufficient water and non-stop walking. We had lunch boys arguing who should carry ZE green bag consisting of our lunch, and too much V drink for Y. I will let the photos speak for themselves as there are already too many of them.

*Photos courtesy of Ronald, Roderick, and myself of course.. hehehe

Experiments

The past few months have been me, the oven, and the kitchen. Been experimenting with food that can be done in the oven. No frying whatsoever.

First up is the Hong Kong styled egg tarts, which ended up more like the Rasa Malaysia Portugese egg tarts. No complaints there. I thought it tasted better sweeter and with a dash of Benedictine D.O.M. which I like to use in every piece of my work from cheesecakes to tiramisu.

Next up was the beef lasagne. How this came about was when mom and I were talking about Garfield and how he likes lasagne so much. So I thought it would be a lasagne weekend. Ended up that dad didn't like the taco seasoning used in lasagne, and mom didn't like the cheese so much. What do you expect of a lasagne - d.u.hhhh...
I myself, frankly loved it and didnt realise it is so easy to make! So will definitely make it again for myself. Note* to meself ONLY.

6 years and still going strong

August 12 marks the 6th year Boi and I got together. Still going strong.

It was a good celebration as our families got together and had a sumptuous dinner dad cooked. The house was neat thanks to mom....hehe... (the greatness of parents)
The below was the menu in basic description:

• Aussie prawns with bok choy
• Free-range kidney with capsicums
• Herbal free-range chicken
• Curry lamb
• Crackling pork (tapau from Joyful restaurant) with cranberry & plum sauce
  
• Aunty Doreen's Umai
• Baked nectarine with French Vanilla ice-cream and homemade butterscotch sauce topping for dessert.

The white rose for the 6th year, and chocolate with truffles to sweeten me up. :) Love you Boi~