Wednesday, January 02, 2013

An ending

Update: I started blogging once again at Rumbling Tummy. Do visit me and drop by to say hello.



Happy New Year everyone!   I hope you are well rested and recharged to welcome the new year.

Decision time.  I will be shutting down this 7 years old blog of mine for good.  It was a tough decision as Precious Moments had been really close to my heart.  

Well in life, we just need to face it.

As mentioned, blogging is still part of me.  It allows me to keep connected with others as many friendship were formed through this journey.  Thus, I will still continue to blog but will be on another platform.

For those who supported this blog diligently, always letting me know that you are here and stood by me at when I am at my lowest, the comments meant a thousand hugs to me.    

From the bottom of my heart, thank you so much.

I will be leaving this blog open till 23 Jan 2013.  After that it will be shut for good.

Hugs 
Edith

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Thursday, November 15, 2012

A break


Been working really hard for the past 10 odd months and it is time for me to take a break.  

I also have been thinking of re-looking into my objective for this blog as I am not sure whether from next year onward, I will omit all my parenting woes and write strictly on tried and tested recipes.

It is hard for me to talk just about food and not my parenting after 7 long years as this was how Precious Moments got started.  An outlet for me, as a parent to release bottled up frustration in dealing with the day to day responsibility.  I am also getting tired of being judged all the time by readers out there.  To understand exactly how I pull through each day, one has to be in my shoes to understand.

If the decision is to just talk about food, then Precious Moments will come to a closure. 

After all, be it good or bad, they are part of me and they are all, precious moments in my life.  It also represent me a mom and as a wife.

Blogging is still very part of me as it did help me in my learning curve, thus, if I take this route, then a new blog will be born. 

All these are just ideas brewing in my mind so I am taking this one month break to give myself some time to see a better and clearer picture moving forward.

In the meantime, have a great Thanksgiving.

Till then, Arriverdeci.




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Saturday, November 10, 2012

Awaken


I am not sure whether I am allergy to something but ever since the weather turned cold, I kept having either a blocked nose or a running nose.  Some days, I will just keep on sneezing and some day it was okay.

This morning, I was woken up by a blocked nose.  Couldn't go back to sleep as my dearest next to me started snoring.

The first thought that came to mind after I woke up was Ban Jiang Kueh.  Crazy as it sounds, but there are mornings that I will crave for something to eat.  

Decided not to waste time trying to go back to sleep.  I got out of bed and went in search of a recipe.  I know I had one tucked away somewhere but I am not going to go through my huge pile of “to do” list early in the morning.

So this is what I found from Simply June.

The result was not what I expected though hubby said it was okay.  I also find that the batter was way too thick, thus I added in more water at the last minute.

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Overall, this is not what I am looking. 

So friends, if you have more any good recipe that you know, hope you can share with me.  Thanks.

Have a great weekend.

For my reference, I am noting down the recipe.

What you need:

170g plain flour
100g rice flour
30g corn starch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large egg
1 tsp vanilla
200g water
80g sugar

Method:

Whisk everything together in a bowl.  Cling wrapped and chilled for 3 hours.

Grease pan and pour batter.

Cook till crisp on the side.






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Wednesday, November 07, 2012

It warms my heart

I need much assurance and confidence when baking a chiffon or a sponge cake.  My success rate for such is generally quite low.  Thus though I love chiffon cakes, you can hardly see me baking it.  

But I told myself that this year I need to work on it and hopefully made some improvement.

The year is coming nearly to an end but yet I didn't practice as much as I should have.

With a lovely gift from 最爱的。。。, I found no more excuses for my lack of discipline.

Next year, I promise that you see more chiffon cakes coming out of this kitchen.

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I don't know why the exterior is a little damp feel but luckily the texture is good.  

As I didn't want to damage the outlook of the cake, I was worried that 6 eggs batter couldn't fit into this and create 5 cupcakes out of it.  Will check with IY for the next attempt.

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Thanks IY for your thoughtfulness.

Note: Sorry won't be able to share this as the recipe is still being taught.

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