September 18, 2017

Going Slow

Category: Blogging

How slow is slow? 

With only 8 posts published in August and almost a month of hiatus with no post at all since September came 3 weeks ago, I’d say that this has been extraordinarily slow-going.

The number of posts published has been nothing but pathetic. Granted, this has been my slowest-going period ever recorded in my blogging history. No recipes. No Sunday funnies. Na-da.

Nope. I have not fall off from the face of the earth.

Yet.

Nothing major happened either. It’s the usual rumble of “we got busy” excuse. Only this time, the proportion of busyness was just epic: the kids have been on a looooooong summer vacation, I got sucked into the vacuum of work, we took time off on a road-trip for a family vacation and recently, I started going to school for my weekly Dutch lessons while trying to squeeze some time for my weekly driving lessons amongst other things. 

Like wanting to watch TV and catch up on some reading about life. 

Urrrghhh! Too much. How did life get so hectic? I’d love to be bored for just a day. 

With all the on-goings, I then decided to do one thing when we went for our much needed vacation: I went on a (semi) digital detox.  No emails, no blogging. Just the occasional social media postings and moseying around when I feel like it. Nothing too excessive on the digital front.

At the same time, as much as I missed blogging, my desire for blogging has been on inertia. My writing brain has been really slow to engage. My guess is that the digital detox has worked really well! 

That said, I logged into wordpress today  (forgetting my password) and came face-to-face with an announcement that dated back from a week or 2 ago:

I’m reminded that blogging has always been my happy place. And yes, I should continue to keep it up though finding the time to these days has been a real challenge for me. Most evenings, I have got no more brain space. I think I may have caught the dumb.

Then again, perhaps this is how I should roll: post less. Much less. Because today, I noticed that my subscribers have gone up to 260. That’s 10 more than I remembered about a month ago! How?! (thank you, bloggy friends!) 

All that rambling and I have forgotten 1 thing. I forgot to ask how are all of you doing! Of course I would know had I visited you and because I haven’t gone around in ages, you just have to tell me and leave me your comments. I hope life has been good to you. 

And if you have read this far, thank you for still being here. There’ll be more post and stories to come for sure; it’s just a matter of when (my dumb will desist to exist)

Ahhh..yes! The food, recipes and funnies should be back too. 

Till then, I’ll leave you with one of my favourite photos from our trip last month:

One of the best cafes found in Prague
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August 20, 2017

Sunday Humour: Prick

Category: Entertainment

Have you seen one lately?

Source: Google Image

I know I have! All the time. I’d love to see the world without pricks, but I don’t think that will happen in our lifetime.

Out of curiosity, how could you separate the pricks from the non-pricks? What are the tell-tale signs?

Here’s hoping for a week that’s not too pricky. 

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August 18, 2017

Friday Flavour: Nasi Goreng Sambal (Sambal Fried Rice)

Three of my favourite words: Nasi, Goreng, Sambal.

Literally translated as Rice, Fried…well, there really is no direct translation for the word Sambal. But if I have to describe what it is, I’d say it is mostly only chilli-based sauce, spicy, sometimes sourish-sweet and often used as a condiment to food. Almost exclusively Asian food. 

Traditionally, it is made using pestle and mortar which would result in its coarse texture. But really who has time to pestle and mortar things these days when all you need is a blender! Especially so when you have to use quite a boatload of chillies (usually dried) to make a small pot of sambal.

The thing with sambal is its versatility. You can make it plain or you can use it as a dip when you eat it with Nasi Lemak. You can also add stuff like eggs, fish or medley of seafood to it. It’s the sauce that counts. And then there’s the left-overs  – too much to be thrown away and too little to add any more stuff to it.

That’s when you make Fried Rice. Hot, fiery, red fried rice filled with goodness of sambal and poison.Even the rice is left-over. 

Pieces of posion (chicken breasts, deli meat) fried in chilli paste
Add in left-over rice and voila!

 

That’s not just the normal, ordinary fried rice  is, it? (which by the way, can also be pretty damn awesome), but fry it up nice with dollops of home-made chilli paste. You know it’s good when you can’t stop at the second helping!

How do we make it? Here we go, peops! Light your stomach on fire!

Nasi Goreng Sambal (Sambal Fried Rice)
Serves 4
Red, fiery and delish fried rice made with home-made chilli paste
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Plain Sambal (Make Ahead)
  1. 20-30 pieces of dried chilllies (add more only if you are sure it’s not a killer chilli!)
  2. 2 inches fresh tumeric
  3. 1 medium sized shallot (thinly sliced)
  4. 1 small can tomato puree
  5. 1 inch tamarind pulp
  6. 1/4 lemon
  7. 1 tspn dark brown sugar
  8. Salt to taste
Others
  1. 3-4 cups boiled rice
  2. chicken breasts, cubed
  3. 2 eggs
Plain Sambal
  1. Cut dried chillies and soaked with boiling water for about 10 mins then drain
  2. Blend chillies, together with turmeric
  3. Heat up oil and once hot enough, put in the sliced shallots till fragrant
  4. Add in the blended ingredients and fry over low fire till the colour gets a little bit darker. Add sugar and tomato puree. Stir well and continue stirring every very once in a while.
  5. Separately, put in the tamarind pulp in hot water and squeeze the juice
  6. Stir and fry over low heat for 20-25 minutes
  7. Add salt to taste.
  8. Simmer for another 30 minutes. Make sure the bottom is not burnt. If it gets too dry, add some water
Fried rice
  1. Heat up oil
  2. Fry the chicken breast and chicken delis
  3. Add the (leftover) chilli sauce. Mix well and cook for about 10 minutes
  4. Add boiled rice and mix till all the rice are covered
  5. Beat the eggs and pour the eggs all over the rice. Mix well
  6. Cook for another 5-10 minutes.
  7. Turn of the heat and serve with keropoks!
Notes
  1. The time indicated above assumes that the sambal has already been made! Feel free to add other ingredients such as tofu or vegetables into your fried rice dish.
Grubbs n Critters http://grubbsncritters.com/
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August 14, 2017

A Mid-Month Mash-Up

Category: Travels

What do you know! Tomorrow will be mid-month already. So far, I have only conquered the last 2 weeks with:

  • 14 hours workday week(s)
  • trying to stay stoically neutral in the face of challenges at work without losing my mind
  • refraining myself to choke someone by slapping him so hard that all his teeth and his eyeballs would be vacuumed into his windpipe
  • a beautiful no-kids weekend away in France for lovely wedding
  • a haphazardly made birthday cake for my daughter baked on the night we came back from France
  • another haphazard family celebration for her birthday on her birthday and,
  • a pathetic number of blog post, with only 5 so far since the beginning of August. My worst in months!

This month has been too quick! Yet, at the same time a little too slow for this week to end AND waiting for that paycheck to arrive at the end of the month.

2.more.weeks. Then it’s September. And then what?

I’ll tell you the whats: Kids will be back in school, our paychecks will be wiped out again and hopefully I’ll be able to keep up with my blogging. Apart from that, I haven’t got a clue of what will happen. I just ope that the month will be kinder and that I’ll be able to find a new job. 

Until then, let me share a few  fascinating pictures from France. They come with a little story of enlightenment!

1.We almost could not find our hotel room!

Where the name of the room and the name on the key did not have a match

This was hilarious! Luckily the key that was attached to “Pachwork” could open to the door that said “Pacthwork”! Yayyy! Our guess work turned out to be top notch.

(We discovered several spelling and grammatical errors at this lovely French hotel we stayed in for the first night before we moved to another hotel at the wedding venue where we had to be)

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2. Fancy some fishy friends while you sleep? 

Of course…!
Naturally, you can expect to have a pond IN your bedroom!

No kidding! There, IN one of the bedrooms of the property where we were put up for the 2nd night at the wedding venue, was a built-in pond filled with fishes. Unique, though somewhat bizarre! We did not get this particular room (we had a very nice one  down the hallway) and according to another couple who slept in here, the fishes were busy all night long – talking and doing acrobatics. 😉

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3. The Gate for Famous People

It’s all about the gate!

Somewhere in  Chatenay-sur-Seinea located in the East of Paris,  there stood a large, large gate from once a famous castle which I don’t know the name of. According to the story, the owner of the property bought the gate (and only the gate!) because they wanted to preserve it. Largely because at one point in history, a lot of famous people walked through and past it.

As weird as the story is, I think it’s a pretty cool sight. The view was just stunning!

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It’s going to be one hell of a crazy period again this week as I try to race against time to get all things that need to be done, DONE. That includes catching up on the blogs that I follow which I have unintentionally ignored in the recent weeks as well as writing a few blog posts.

Time permitting, more on our little weekend trip to picturesque France in the post(s) to come. Stay tuned!

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August 13, 2017

Sunday Humour: Those Suckers

Category: Entertainment

Those darn suckers! Never liked them and I’ve been wondering the same too!

Source: Google Image

They must be one of the most annoying creatures there is. It would be awesome if they could just suck the fat out of us, isn’t it? AND without giving any disease!

Here’s to a no sucky week and hopefully a week where nothing would suck the life out of you. 

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