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| a series of unfortunate events |
Sun Jan 27, 2008 |
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it's funny how things turned out to be. we live in a world of ignorance, until one day fate decides to take charge and forever changes your life.
do you know how it feels like to have a terminally ill parent? have you ever felt of fear that envelopes you at night, because you're afraid not only the unseen but of men, and because you're staying alone, with only prayers and a lot of quran recitations to protect you?
ignorance is bliss, and so it is. stark naked truth is painful, and also scary.
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11:29 pm |
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| the lament of a shoe freak |
Sat Jan 20, 2007 |
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i was walking in town 2 days ago, and passed by vincci. i couldnt resist stopping by, especially when there's a sale going on. so there i was, in my shoe haven, and i saw rows and rows sandals, there were at least 10 that i like, but alas, with a great sigh i realised that those were all at least 1 1/2 inches high. ah! i sighed again. such pretty shoes! and i cant bring them home because my feet are killing me if i wear heels when i walk to the form 3 blocks. and another reason is, i counted my wearable shoes, and i have at least 20 pairs of heels. i guess i'm turning into carrie bradshaw and her blahniks (but mine are just vinccis, carlo rinos and primavera), but i hope i'm not turning into imelda marcos. and so, i sighed again, walked out of the shop. alas, pretty shoes, parting is such sorrow!
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7:50 pm |
Rated: 4.33 pts |
Comments (4) |
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| for foodies |
Fri Jan 12, 2007 |
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most of the old timers know that i simply love cooking. i've created a blog dedicated solely to good food and simple recipes. feel free to read my entries at http://norasdapur.blogspot.com/
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11:45 am |
Rated: 5.00 pts |
Comments (2) |
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| sole to sole, ball of fire |
Thu Jan 11, 2007 |
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it's been a tiring week for me. with no bibik at home, i'm forced to dash here and there from the moment i get up (thus, i experience the routine mothers go through, except that there are no children involved) as my mother is half-paralysed. i swiped my card just barely a minute away frm the red line today, (teachers have to be at school by 7.30) and then, work began. since they have moved the form 3 classes to the north side which is quite a distance, i've been forced to walk slowly. yes, walk slowly in my 2 inch heels. to all my 5 classes which happen to be on the 1st floor. ahh...my poor poor aching feet!
i have browsed through all the shoe shops for flats. they're either too pretty and dainty to be worn daily (and i love pretty and dainty stuff) or flats that are really not to my taste. and at home i have at least 10 pairs of heels that are still wearable. yes i'm a shoe person...a fussy one at that...bought cushion gels for my heels, so i'll see whether it works or not....
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10:00 pm |
Rated: 5.00 pts |
Comments (3) |
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| Wholegrain Bread recipe |
Sat Jan 6, 2007 |
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i'm on
mediterranean diet now (well, not really authentic mediterranean diet).
so what's involved in mediterranean diet? to eat less carbs (but still
there are carbs), more lean proteins, veggies and fruits (yeah
yeah...we hear that all the time), good fats which derive from olive
oil and nuts.
i've
already switched from my normal homemade white bread to homemade
wholegrain bread, sure it doesnt taste as nice and soft as the white
variety, but i keep thinking of the fibre and what it does to my colon.
to those of you who are interested in watching your weight and have the
time to kill (to bake, i mean) i give u my wholegrain bread recipe
for 1 loaf of bread
1/6 cup brown sugar
1 tsp honey
1 cup warm water
1 1/2 tsp active dry yeast
dissolve the ingredients above until the mixture is frothy.
1/8 cup oil
1 tsp salt
2 cups hi protein flour
1/2 cup wholemeal flour
1/2 cup oat bran
some poppy seeds
some sunflower seeds
add
the oil and the salt to the yeast mixture and stir. then, add in the
flours and the seeds. work your dough on a flat clean surface and knead
the dough for 5-8 minutes or until it has become elastic. leave it to
rise until it has doubled in size in a well-oiled bowl, making sure
that the top part of the dough is equally coated with oil.
when
it has rise, punch the dough. i personally prefer to knead it for a few
secs to punching the dough. shape it into a loaf and put it in a
well-greased loaf tin. leave it to rise and bake at 200 C for 20 mins
(baking time will vary frm 1 oven to the other).
take
your bread out and leave it to rest for at least 5 mins or until it can
come out frm the tin easily. leave it to cool completely on a wire rack.
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3:28 pm |
Rated: 5.00 pts |
Comments (6) |
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