Thanks A Lot

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via Miss Congeniality

Pretty sure y’all have been seeing this around the social media like every April 25th of the year. One of the best movies eva so I don’t mind.

I had a light jacket ready … but no takers. Shucks. Next year.

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It’s been a tiring week. *sigh* I was so tired I actually scratched my cornea taking out my contacts. Oy vey.

It’s that time of the week!

Thankful for my roots. It’s just that simple. I love being able to speak another language. That also means I have more shows to watch which is the real reason. Win.

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Thankful for Facebook. As creepy as Facebook is getting, I’m able to connect with my families in other parts of the world. With some there’s a language barrier (I can’t read/write Chinese except for easy words and they with English) but photos and Google Translate helps.

Thankful for getting every other Friday off. Having that time at the coffee shop lately … so peaceful. But even if I don’t go, it’s just peaceful knowing I don’t have to worry about work which has been stressful because of a certain B.A.B. (Big Ass Bitch).

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Thankful for my sissy … because I get to have Bruno for a week next week. Yay for her having to go somewhere for a wedding! PS. Too excited for her own wedding festivities.

Thankful for my friends. Seriously knowing some of them would go out of their way to help me with something or just letting me know they’re thinking about me. Simple. Super thankful.

What are you thankful for?

Day 17: Intestines In My Mouf

** Sissy and Brett got engaged! I is happy. Hopefully she’s not mad that I just shared it to the world. I cannot contain my excitement!

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Anyway. Day started out with a Weiner dog and egg tart. Mum and I waited for the longest time for PoPo to go dim sum with her but she already ate … and we found out a long time after. We were starving by then.

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Then I went to the mailbox to mail all those dang postcards. So cute .. it’s called a Letter Box.

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Then we ate at a Japanese Restaurant. Tea. Iced Lemon Tea. Salad. Seaweed Salad. Miso Soup. Sushi & Sashimi Box. Grilled Mackerel. YUM!

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VitaSoy afterward. Lots of shopping. I bought Chinese Made Easy for Kids 1st book … time to learn how to read and write! I already know how to listen and speak. But this is a little different. It’s for Mandarin … not Cantonese. But it shouldn’t be that hard. I also bought Pens and Watercolour Pencils! And then another VitaSoy … malted. YUM!

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Dinner … served.

Intestines. Duck. Celery with Squid. Veggies. Fish. More Belly Intestine stuff. Soup! BEER!

I should be on Victoria Peak (Hong Kong’s mountain top) later tonight watching the gorgeous view if the Thunderstorm has let up. It should look something like this. Fingers crossed.

(photo via)

Peace and Love!

Congee

If you’re Chinese you would know what Congee is. Or in my language, Jook. It’s a type of rice porridge. I remember eating it when I was sick or on Sundays.

Ever since I went off to college I ate less and less of it. I wasn’t home anymore where my mum can make it for me and if I went out for it, it would cost an arm and a leg.

My mum is letting me take the 3 quart (?) Crock Pot to college for my last semester and I am so excited.

So excited, I decided to try it out and make congee last night.

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I know it may look disgusting but it tastes better than it looks.

Congee (Jook)

Ingredients:

  • 1/2 cup rice
  • 5- 7 cups water (may need more)
  • 1/3 cup raw shelled peanuts
  • 2 preserved duck eggs, chopped
  • 4 scallions, chopped

Preparation:

  1. Place all ingredients in the 3 quart crock pot except for the scallions.
  2. Bring to a boil and cook for at least five to eight hours. It could have a tendency of boiling over. If so, just stick a small fork in between the lid and the pot.
  3. Add additional water if necessary. More water for more soupiness, less for a thicker consistency.
  4. Add scallions as garnish.

You can add anything else you want in there. Chicken, vegetables, shrimp, etc.

Mine came out a little bland but that’s how I like it because I’m not a big fan of using salt. I also added a lot of water. More ingredients in the pot, more water needed.

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It also depends on what you put in there that makes the color. If I didn’t add some of the ingredients, it would have came out white. Keep that in mind. And enjoy. Smile