Have been in the mood to crochet amigurumi creatures these few days. So here is the latest completed work. A amigurumi kitty which can be a keychain or hung to a bag.
Looking for other cute creatures to do.
Just for my crafts
I am in love with my planner and enjoys decorating the pages. It makes it all so beautiful and fun. I love to be organised because there are too many things running around and I am afraid I will miss out something. I have an excellent memory but somehow due to lack of sleep, memory lapse episodes happened a lot recently.
I love it when my planner is like this. Full of colour, full of my handwritten words.
However, when days got too busy and mundane. The pages would look kind of sad.
Looking at all the pins of planner pages on Pinterest, I am in awe. I love those pages filled with handwritten entries and drawings… so personal, so pretty.
I don’t take good pictures of the food I cooked just because I don’t have the luxury of time to do so.
Anyway, to make this crispy yet juicy drumsticks… it is easy with my Philips Air Fryer.
Seasoning to marinate:
1. Chinese Wine (Hua Tiao), approx 2 tbsp
2. Light soya sauce, approx 2 tbsp
3. Sesame oil, approx 2 tbsp
4. Black pepper
5. Cloves of garlic
(Take note that the measurements above are not definite. I usually cook with estimation and never once it failed me… so go with your feel, who knows, you may come up with something tasty.)
1. Slice the drumsticks to allow better marinating.
2. Marinate for 30 minutes and above.
3. Preheat air fryer for 10 minutes at 200 degC.
4. After preheat, turn temperature down to 180 degC, line the drumstick in the pan, add in the garlic too.
5. Start the timer for 15 minutes.
6. 7 minutes later, open the air fryer and give the drumsticks a turnover.
7. After the 15 minutes is over, turn up the temperature to 200 degC, set the timer for 15 minutes and let the drumsticks continue to fry. (You may want to remove the garlic at this point of time before it become charred.)
8. At the 7 minutes mark, do the drumstick turnover and check that they are not charred. If they looked great, then you can stop the fryer and serve those fellows. If they still need some time, turn it over and let it continue till the timer rings.
Give it a go.
As the second week of the year comes to the end, let’s take a look at how my planner filled up.
It has been rather hectic. With work to plan and children to worry about. Looking at how I ended up home only at 5pm with the girls, I am getting worried and upset over it. I want to have more time with my girls and not less.
I doodled a little to calm myself down while I was at work. I truly needed this therapy.
Kind of late to say it but oh well… I am always a little slow in catching on with stuffs anyway.
For the new year, which has proven to be hectic, I adopted to filofax planning. I bought a planner (a few actually and not Filofax itself) and started my planner adventure. It was fun decorating the pages and even more fun filling in the details of the week. It has proven to help organise my harassed brains and help me keep all schedules for the week visible and hence, easier to handle.
A quick look into Week 1.
This is how it looked at the end of the week.
I am enjoying the decorating and planning.
The usual recipe is to use Coke… but I like Pepsi Twist so I used that instead.
The Pepsi will evaporate while cooking and leaving the chicken wings all nice and coated with sugar from it.
Chicken Wings ( there were about 12 chicken wings)
Char Siew Paste ( I bought the bottled ones from the local supermarket)
1. Marinate the chicken wings with the char siew paste for 3 hours or more.
2. Heat your wok (or frying pan).
3. Pour about a cup of Pepsi Twist into marinated chicken wings and stir to mix it well.
4. Put the wings and the marinate into the wok.
5. Cover the wok and let the chicken wings simmer in the marinate till it comes to a boil. ( I used medium heat/fire)
6. Once the marinate is boiling, remove the cover and continue to let it boil. The objective is for the liquid to eventually evaporate. This may take awhile. So be patient.
7. When the liquid is almost gone, you can turn off the stove and serve your chicken wings.
Try it and see if you like it.
Another relaxing activity that I like to do is to bake. Although it can be tedious while getting everything to come together but the end results are really worth all the effort.
So I baked Marble Cake last evening.
The girls loved this and eagerly chomped down their slices even though they were full from their dinner.
Marble Cake Recipe
227g Unsalted Butter, softened
160g Caster Sugar (original recipe called for 220g)
4 Large Eggs (about 60g each)
225g Self-raising Flour
3 Tablespoons Fresh Milk
1 Teaspoon Vanilla Extract
2 Tablespoon Hershey’s Cocoa Powder
1. Preheat the oven to 170 degree and line cake tin with greaseproof paper. (Original recipe called for 180 Degree Celsius, which was too high when I baked it, after 30 minutes the top was crisp but the insides were wobbly and wet)
2. Beat soft butter and sugar in electric mixer till light and creamy (about 2 – 8 minutes on medium low speed).
3. Next beat in egg one at a time, mixing well after each addition.
4. Fold in the flour, milk and vanilla extract until the mixture is smooth.
5. Divide the mixture into 2 bowls and stir in sifted cocoa powder into one of the bowls.
6. Scoop the chocolate and vanilla cake batter alternately into the prepared tin. (I used a silicone loaf tin)
7. When all the mixture has been used up, tap the bottom of the tin on table to release the trapped air bubbles.
8. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
9. Bake the cake for 50 minutes until a skewer inserted into the centre comes out clean.
10. Turn out onto a cooling rack and leave to cool.
There… the recipe for all to give it a try. Let me know if it works for you.