Greenlaundry

UUUUUUUUUUUUUUUUUGGGGGGGGGGGGGGGGGGHHHHH…

{Photo taken in Clifton Hill Niagara Falls, Ontario in 2008}

Three weekends ago…

We went to Universal Studios Singapore to celebrate my bff’s birthday! It was very sunny, very sticky and very very fun.

Drinking my usual cup of warm green tea and wishing I was a cat.

This is kinda what you see when you head right to the end of Lim Chu Kang Rd, a jetty and well, the presence of an unattractive police coast guard base. The tide was low at that hour (around 5pm). The thing about tides is that it can transform a place to look completely different right? Maybe someday I will make it out there again, IT IS FAR!

Another thing is, I need some help! My friends and I are staying in LA for a week before heading to Coachella in April. We would LOVE any recommendations on fun things to do/places to go thrifting/interesting places to check out. Thank you!

This entire week was dedicated to moving out of our (rented) home in west coast. I killed that plant in the first photo and the second photo is my view from where I usually park my scooter.

I took these two photos using lomography redscale xr film, under incredibly bright sunlight on ISO 50. Quite like how they turned out!

BRB!

So much to look forward to in the next few days. Some things to share here when I get my words together.

G’WEEKEND!

That’s the Cults playing!

This was Laneway Festival, two Sundays ago. Was also my first music festival experience and I learnt a thing or two about surviving. Definitely need to pace.ourselves.with.the.drinking. And now I also understand why people strongly urge others to HYDRATE on Coachella forums. Coachella 2012, I won’t be a stoner-face-noob.

Been wanting to cook but I get so lazy to follow through.
This is mexican meatball soup and I used this recipe.
Sometimes I laugh at myself when I attempt to make something that I’ve never even tasted before. But it turned out very delicious.

This was also the first time I followed the recipe on an iPad while cooking. First and last, haha!

Happy Valentine’s Day! I know I know, that sentence doesn’t go with these gloomy photos. But it’s all I’ve got for today.

That building in the first photo took my breath away, it’s a new condo called The Reflections and it shimmers and curves like metal shouldn’t?!? My photo doesn’t do it justice… how about this one I took on Instagram? Look out for it if you’re travelling along Telok Blangah Road. I took these sitting on the edges of Labrador Park.

Mmm, one part of my life is in limbo after a phone call today and it seriously stinks on so many levels. I’m really keeping my fingers crossed that it pans out. It needs to, it has to…. ohhhhahhhhughhhhhh.

Slight twist on Feeling this on a Monday today cos my brother and I are taking our mom to eat something nice at Marina Bay Sands. It’s the mammoth alien-spaceship building in the first picture and she hasn’t been there yet. Should be fun!

Sometime after Christmas last year, I found heads of savoy cabbage at the supermarket so I decided to try Jamie Oliver’s recipe for braised bacon cabbage. I made it twice and oh boy, it’s so good. SO GOOD. And so simple to make!

This recipe comfortably feeds two hungry people.

This is what you’ll need:
• half a head of savoy cabbage (the original recipe says you can use green or spring cabbage as well but I personally love the texture of savoy so I’d only make this using savoy cabbage)
• 2 cloves of garlic, minced
• 3 slices of streaky bacon, sliced
• 1 tbsp of worchestershire sauce
• 1 knob of butter
• half a chicken stock cube
• 190ml of boiling water
• olive oil
• extra virgin olive oil
• salt & pepper

To finely slice the cabbage, roll the leaves up together like this and slice

It should look something like that

Dissolve the stock cube into 190ml of boiling water, stir well and make sure all the bits are dissolved

Put the pan on medium heat and add some olive oil. Brown the bacon, for about 6-7 minutes. Once the bacon is crispy, add the garlic to the pan. When it starts to turn colour, add the worchestershire sauce, butter and cabbage. Give it a good stir.

Add the stock to the pan

Put the lid on and cook for 5 minutes, then remove the lid and continue to cook for another 5 minutes

It should look like this, with no more liquids in the pan. Taste to see if it needs salt and pepper. Both times I made this, I didn’t need more seasoning. The original recipe also calls for a lug of extra virgin olive oil just before serving. I’ve had it with and without the extra lug of oil and personally feel that there’s no need for it. The dish already has quite a bit of oil from the bacon.

I had it with some pork kebabs! I know the colour’s way off in this picture, sorry about that.

Now I’m hungry so off I go for dinner.

1 Hainan chicken rice ball at 43 Jln Besar
2 Wanderlust Hotel

Chinese New Year is coming right up on Monday, gong xi gong xi to fellow Chinese peeps! To everyone else, enjoy the holidays!

Today’s heat was too much to bear! Feeling very hot and bothered.