The boss is right there and I second the employee’s decision! Talk about interpretation, eh. Wonder how many out there would actually do this? Heeheh!
Here’s gearing up for some good and wonderful days for the week!
September 25, 2016
Sunday Humour: When the Boss Says…
Category: Entertainment
September 25, 2016
A Re-Blog: Meet & Greet…Hypervigilant Style
Category: Blogging
It’s been exactly 7 days (overdue) since this Meet & Greet happened. It is one of the most interesting Meet & Greet I’ve ever come across and I only saw it 4 days ago. Regrettably, since reading it, I have not been able to re-blog this sooner as I haven’t been able to get to my laptop very much.
Until today. Now. One of the rare days where I double-post on the same day.
So while this may have been a little overdue and if the party is over, I believe it’s worth reviving.
That’s because this is not just another meet and greet. It’s a special party hosted by Casey over at Hypervigilant.org. as Casey has committed to donate a dollar* to Compassion International, a fabulous organisation committed to child development and rescuing kids from poverty for every comment she gets.
For such a noble cause, I reckon this needs to be reblogged and revived!
“Ooooooh, you were right. I DO like her!” “Dude. I said you could MEET her. Hands off.”
Photo by Peter Nijenhuis
We’ve all seen (and occasionally participated in) a Meet & Greet post. You know, “drop your link in the comments and maybe someone will click.”
Instead of posting a hit-or-miss link, let’s change it up. Your mission, should you choose to accept it:
1. Describe your blog in nine words or less.
2. Paste a link to a post you’re proud of writing. Bonus points for adoption, mental health or parenting themes*
Casey writes about her personal experience and thoughts from adult adoptees (some of the best resources EVER for figuring out how to help kids). She also aims to share the truth about adoption with an honest picture of their wins and mishaps. She also writes a little fiction on the side.
So, if you are done dropping your links, re-blogging, re-tweeting and visiting other party-goers, do check out Casey’s other posts too!
September 23, 2016
Fabulous Friday Flavour: Japanese Cotton-Soft Cheesecake
Category: Fabulous Friday Flavours
My eyes have been wandering…to the nooks with crannies in fuelling my addiction to pinterest.
It’s a great place to discover recipes. With great food photos, one is very easily distracted, not to mention tempted!My recent discovery has been the very light cheesecake – somewhat a cross between sponge cake, a souffle as well as a pound cake. If that even makes sense.
Anyhoooo…because I usually find the traditional cheesecakes too heavy, I haven’t had the desire to make them for a while. So, I thought this would be a good alternative to try out. From double boiling to whisking egg whites, then ever so gently folding it into a batter…
There’s really something about that which brings me such satisfaction. I absolutely love whisking egg whites process when those egg whites start forming soft peaks – the main reason why this cheesecake turned out fluffy…pillowy…cottony soft! It’s not perfect, but I’m satisfied.
Why is it called “Japanese Cheesecake” though,I haven’t got a clue. I supposed that’s where this cake originated from (or not).
Honestly, I would not have the balls to try out this fluffy thingie had I not stumbled upon Jeannie’s Blog for the recipe along with the various experiments she has done with the different temperatures for that perfect cake. Thank you, Jeannie!
Japanese Cotton-Soft Cheesecake
2016-09-14 06:54:52
Serves 6
A lighter version of Cheesecake with airy meengue folded gently into the batter resulting in pillowy, cottony soft cheesecake to die for!
Prep Time
20 min
Cook Time
47 min
Total Time
1 hr 7 min
Ingredients
- 125g cream cheese (I used a generic brand found in local supermarket here)
- 3 eggs, separate yolks, whites
- 35g super fine (or castor) sugar
- 30g unsalted butter
- 50g low fat milk, cold (you can also use full cream milk)
- 2 tspn freshly squeezed lemon juice
- 30g flour, sifted
- 10g corn flour, sifted
- Salt (slightly more than a pinch)
- 2 tspn vanilla extract
- Half tspn potassium acid tartrate**
- 35g superfine (or castor) sugar
Instructions
- Pre-heat oven to 200 degree celsius. It is recommended that you use top and bottom heat without the fan.
- Line the bottom of a 6-7 inch (I used 7 inch) round cake pan with wax paper. Grease the sides with baking spray. Set aside
- On a heated stove, prepare a double boiler (water in a pan over heat with a bowl over the pan. Make sure the bowl is steady)
- Put the butter, cheese, sugar into the double boiler. Use a hand whisk to whisk till all is soft; making sure the sugar is dissolved. Remove from heat. Set aside
- Add in the cold milk. Whisk everything together
- Then add in the yolk, one at a time. Make sure the mixture is cool enough as you would not want a scrambled egg yolk in the mixture
- Whisk until smooth then add vanilla, salt, lemon juice. Whisk again
- With the same whisk, fold both corn and regular flour into the mixture till fully combined. Set aside
- in a separate bowl with a whisking machine, whisk the whites at low speed till foamy. Make sure the bowl is clean and dry
- Add potassium acid tartrate** Whisk at high speed. When the bubbles appear smallish, gradually add in sugar
- Whisk the mixture till it forms a soft peak
- Still using the same whisk, gently fold the whites into the batter prepared earlier with one-third portion at a time.
- With the last third of whites, switch the hand whisk to a plastic spatula. Continue to gently fold in till smooth
- Pour the batter into the round pan prepared earlier. Tap the pan to release the bubbles (I dropped the pan from a height of 3-5 cm)
- Prepare a water bath for your round pan. Bake for 17 minutes at 200 degree celsius then reduce the temperature to 135 degree celsius for another 30 minutes till the top gets brown.
- Switch off the oven. Leave the cake inside the oven for about 15-20 minutes
- Remove from the oven.Wait for a few minutes if the cake has not pulled away from the pan
- Otherwise, use a thin spatula to ensure that the cake has pulled away from all sides. Remove from the mould. Invert to peel off the paper from the pan
- Then invert it back to cool
- Cut the cake with a serrated knife. Serve!
Notes
- Temperatures, timing need to be adjusted to your own oven. The temperatures which I have used above worked well for a big oven.
- ** You just need to be careful that the water from the water bath does not get into the tray (when using the detachable type) or the cake gets really soggy!
Adapted from Jeannietay's Blog
Adapted from Jeannietay's Blog
Grubbs n Critters https://grubbsncritters.com/
Now, come follow me to #FiestaFriday as I share this fluffy baby with some friends over there.
This post is in conjunction with Stomper Dad’s Taboo Challenge by not using the words “AND” and “OF” for today.This was hard! How does one write a recipe without these 2 crucial words? Especially when I have potassium acid tartrate as an ingredient and I cannot mention it in its easiest form known to human! Join in the fun as well and add your link to take part in the challenge!
