I turned THE BIG FIVE O yesterday & here’s 5 things I’ve learned along the way.
1. Have a red hot go. Feeling intense fear & doubt is when I’ve grown the most 🌊
2. Be friends with uncertainty. It makes you resilient 🌱
3. Enjoy the climb – the climb is substance and the summit is but a fleeting moment⛰️
4. Let go – the most beautiful things in life are impermanent 🌈
5. Let things flow towards you. Anything I’ve wanted too much tends to bite me in the bum 🍑
I turned THE BIG FIVE O yesterday & here’s 5 things I’ve learned along the way.
1. Have a red hot go. Feeling intense fear & doubt is when I’ve grown the most 🌊
2. Be friends with uncertainty. It makes you resilient 🌱
3. Enjoy the climb – the climb is substance and the summit is but a fleeting moment⛰️
4. Let go – the most beautiful things in life are impermanent 🌈
5. Let things flow towards you. Anything I’ve wanted too much tends to bite me in the bum 🍑
I turned THE BIG FIVE O yesterday & here’s 5 things I’ve learned along the way.
1. Have a red hot go. Feeling intense fear & doubt is when I’ve grown the most 🌊
2. Be friends with uncertainty. It makes you resilient 🌱
3. Enjoy the climb – the climb is substance and the summit is but a fleeting moment⛰️
4. Let go – the most beautiful things in life are impermanent 🌈
5. Let things flow towards you. Anything I’ve wanted too much tends to bite me in the bum 🍑
I turned THE BIG FIVE O yesterday & here’s 5 things I’ve learned along the way.
1. Have a red hot go. Feeling intense fear & doubt is when I’ve grown the most 🌊
2. Be friends with uncertainty. It makes you resilient 🌱
3. Enjoy the climb – the climb is substance and the summit is but a fleeting moment⛰️
4. Let go – the most beautiful things in life are impermanent 🌈
5. Let things flow towards you. Anything I’ve wanted too much tends to bite me in the bum 🍑
I turned THE BIG FIVE O yesterday & here’s 5 things I’ve learned along the way.
1. Have a red hot go. Feeling intense fear & doubt is when I’ve grown the most 🌊
2. Be friends with uncertainty. It makes you resilient 🌱
3. Enjoy the climb – the climb is substance and the summit is but a fleeting moment⛰️
4. Let go – the most beautiful things in life are impermanent 🌈
5. Let things flow towards you. Anything I’ve wanted too much tends to bite me in the bum 🍑
I turned THE BIG FIVE O yesterday & here’s 5 things I’ve learned along the way.
1. Have a red hot go. Feeling intense fear & doubt is when I’ve grown the most 🌊
2. Be friends with uncertainty. It makes you resilient 🌱
3. Enjoy the climb – the climb is substance and the summit is but a fleeting moment⛰️
4. Let go – the most beautiful things in life are impermanent 🌈
5. Let things flow towards you. Anything I’ve wanted too much tends to bite me in the bum 🍑
I turned THE BIG FIVE O yesterday & here’s 5 things I’ve learned along the way.
1. Have a red hot go. Feeling intense fear & doubt is when I’ve grown the most 🌊
2. Be friends with uncertainty. It makes you resilient 🌱
3. Enjoy the climb – the climb is substance and the summit is but a fleeting moment⛰️
4. Let go – the most beautiful things in life are impermanent 🌈
5. Let things flow towards you. Anything I’ve wanted too much tends to bite me in the bum 🍑
Well, whadya know. I finally got my act together and having a day off. It’s a no joke a scary concept for my brain type because my M. O. is either work psycho or pretend to relax but be testing a recipe and re-potting 11 plants while writing 7 types of to do lists. Especially now I’ve turned 50, getting all my creative projects expressed before I cark it feels urgent! There’s also the hereditary factor and I get a lot of it from my Aunty Kim. She has been a homemaker for all her life but even with mum gone and just her and dad in the house, she has a schedule like the Prime Minister’s. I have so many friends who also confess they don’t know how to relax and feel wracking guilt for resting properly. With technology life is on fast forward and we can’t possibly think we can get away with turning up our processing speeds up in such an unnatural way, and there be no fall out. So one of this year’s priorities is learning to rest. Can we do it? Let’s say yes! 🤔🍀
👒 @lornamurray_ ♥️
Well, whadya know. I finally got my act together and having a day off. It’s a no joke a scary concept for my brain type because my M. O. is either work psycho or pretend to relax but be testing a recipe and re-potting 11 plants while writing 7 types of to do lists. Especially now I’ve turned 50, getting all my creative projects expressed before I cark it feels urgent! There’s also the hereditary factor and I get a lot of it from my Aunty Kim. She has been a homemaker for all her life but even with mum gone and just her and dad in the house, she has a schedule like the Prime Minister’s. I have so many friends who also confess they don’t know how to relax and feel wracking guilt for resting properly. With technology life is on fast forward and we can’t possibly think we can get away with turning up our processing speeds up in such an unnatural way, and there be no fall out. So one of this year’s priorities is learning to rest. Can we do it? Let’s say yes! 🤔🍀
👒 @lornamurray_ ♥️
“About 1/2 cream to eggs, only a tiny bit of butter, hot pan and fast” is how Bill taught me to make his iconic scrambled eggs 13 years ago and I’ll never forget it because all the ratios and the level of heat surprised me. Something so simple revised into an unforgettable thing – to eat and to think about. Before our shoot, I’d never met Bill and it’s profound to think it would he the first and the last…..but someone had told me “He remembers everyone’s name and treats everyone the same. This is his superpower”. We did a cold shoot & without effort he made me feel like we’d been friends forever which I was very grateful for, because I was still new to the game. The magic about Bill’s food, whether to watch, eat or cook – delicious, yes, but what made it unique was it always felt considerate. He was dogged about using approachable flavours & generous with his knowledge. He was a gentleman. Sending love and strength to Natalie, Edie, Ines, Bunny and all who have been touched by this incredibly sad news.
“About 1/2 cream to eggs, only a tiny bit of butter, hot pan and fast” is how Bill taught me to make his iconic scrambled eggs 13 years ago and I’ll never forget it because all the ratios and the level of heat surprised me. Something so simple revised into an unforgettable thing – to eat and to think about. Before our shoot, I’d never met Bill and it’s profound to think it would he the first and the last…..but someone had told me “He remembers everyone’s name and treats everyone the same. This is his superpower”. We did a cold shoot & without effort he made me feel like we’d been friends forever which I was very grateful for, because I was still new to the game. The magic about Bill’s food, whether to watch, eat or cook – delicious, yes, but what made it unique was it always felt considerate. He was dogged about using approachable flavours & generous with his knowledge. He was a gentleman. Sending love and strength to Natalie, Edie, Ines, Bunny and all who have been touched by this incredibly sad news.
Merry Christmas everyone. My family celebrated last night so today is a quiet one for contemplation. I’ll be going to visit mum’s grave & attempt making a Chocolate Cinnamon Babka for the first time. I’m missing Mum, Rhino and Cal Wilson who made me this fantastic wreath 2 years ago. I love that I get to remember her so vividly through the holidays 😌. Stay safe and make sure you let those you care about know u love them today ♥️🌈
Ok I finally got my shizen together this year & wrote a recipe for the retro Yeow trifle which is ‘special’ because it uses NO fresh ingredients bar the strawberries 🤔. Every time I’ve deviated ever so slightly into fancy, someone will comment “HOW INTERESTING YOU USED SOUR CHERRIES & HOMEMADE CUSTARD THIS YEAR” – code for “Why did you turn this into something unpredictable”. Anyhoo, i guess the moral is if it ain’t broke – enjoy! Merry Holidays everyone!!! ♥️⭐️
YEOW FAM RETRO TRIFLE
3 packets 🍓 or raspberry crystals
4 Tbs powdered gelatine or 10g sheet gelatine
1 x 6 pack mini jam rollettes, sliced 1.5cm
2 punnets strawberries, slice enough to cover the diameter of the trifle bowl, cut the rest into 1cm cubes.
825g tin sliced peaches, drained
2-3 cups custard (powdered kind – make using packet instructions or u can use home made creme patt of course)
1 cup thickened cream, whipped with 2 Tbs full caster sugar & 1 tsp vanilla or strawberry essence until medium – stiff peaks
Make 2 packets of the jelly following the packet instructions but add the extra gelatine. Stir until all the crystals are dissolved then pour into a flat 25x20cm-ish tray or dish. Chill in fridge for 2 hours or until set firmly.
Make the remaining packet of jelly using regular packet instructions. Set aside.
Arrange the jam rollettes on the bottom of the triffle bowl (about 4L capacity). Pour the warm jelly mix over the rollettes making sure all the pieces are soaked through.
Layer as follows: 1/2 of the custard, peaches, remaining 1/2 of the custard, strawberries, whipped vanilla cream. To finish, slice up your finger jello into cubes and rain them over the cream piling them as high as possible. Chill for 2 hours so the jelly in the bottom is set. Serve with a smol shovel, dive in and hope jelly cubes don’t wind up bouncing all over your mum’s carpet 🤭😚
Happy New Year beautiful peeps. 2023 was big one for grief. Thank u for being here for me. For listening to my lil rants on life and liking my pictures because, frankly, I love the validation 🤣. I read all your thoughtful comments and am so grateful for the sharing that happens in this space. Here’s to getting thru the messes we make and trying harder in 2024 🍹
To celebrate my aunty age I bought me some aunty tech.
💥Climb with me⚡️
Haven’t made these in a while…..
1. Kuih Dadar – Malaysian sweet of coconut cooked in gula Melaka (dark palm sugar) wrapped in pandan coconut crepes.
2. The other cake on the plate is delicious durian cheesecake made by my cuz @happy_healthy_val.
3. Happy dad.
4. Durian confederacy of Aunty 1 (Rose) who we’ve not seen for 20 years, Uncke 2 (Bobby) & Dad. No joke durian contemplation was had here. About all the varieties and why this brand which was deseeded was best value for money.
Haven’t made these in a while…..
1. Kuih Dadar – Malaysian sweet of coconut cooked in gula Melaka (dark palm sugar) wrapped in pandan coconut crepes.
2. The other cake on the plate is delicious durian cheesecake made by my cuz @happy_healthy_val.
3. Happy dad.
4. Durian confederacy of Aunty 1 (Rose) who we’ve not seen for 20 years, Uncke 2 (Bobby) & Dad. No joke durian contemplation was had here. About all the varieties and why this brand which was deseeded was best value for money.
Haven’t made these in a while…..
1. Kuih Dadar – Malaysian sweet of coconut cooked in gula Melaka (dark palm sugar) wrapped in pandan coconut crepes.
2. The other cake on the plate is delicious durian cheesecake made by my cuz @happy_healthy_val.
3. Happy dad.
4. Durian confederacy of Aunty 1 (Rose) who we’ve not seen for 20 years, Uncke 2 (Bobby) & Dad. No joke durian contemplation was had here. About all the varieties and why this brand which was deseeded was best value for money.
Haven’t made these in a while…..
1. Kuih Dadar – Malaysian sweet of coconut cooked in gula Melaka (dark palm sugar) wrapped in pandan coconut crepes.
2. The other cake on the plate is delicious durian cheesecake made by my cuz @happy_healthy_val.
3. Happy dad.
4. Durian confederacy of Aunty 1 (Rose) who we’ve not seen for 20 years, Uncke 2 (Bobby) & Dad. No joke durian contemplation was had here. About all the varieties and why this brand which was deseeded was best value for money.
For me, Summer in Australia is all about the stone fruit 🤩. Just a small but quality yield of Santa Rosa plums this year.
For me, Summer in Australia is all about the stone fruit 🤩. Just a small but quality yield of Santa Rosa plums this year.
Honestly, it doesn’t get any easier but also the amount of flavour you can get from steaming! Also, also I forgot to film sprinkling a few drops of sesame oil over everything at the very end which makes such a huge difference.
STEAMED GINGER CHICKEN with LAPCHEONG & SHIITAKE MUSHROOMS | Feeds 4
450g Family Pack @sunrice microwave Jasmine rice
1 kg chicken thighs, cut into bite size pieces
4 lapcheong or Chinese sausage (available at supermarkets in Asian section or Asian grocers)
1 cup dried shiitake mushrooms, soaked in freshly boiled water for about 20 mins *, sliced thinly
3 Tbs peeled, shredded ginger
1 long, red chilli, sliced thinly
SAUCE
2 Tbs Shaoxin rice wine
1.5 Tbs light soy
2 tsp sugar
2 Tbs wheaten cornflour
2 Tbs oyster sauce
Few shakes of white pepper
1 bunch asparagus, fibrous ends snapped off, sliced 5mm on a diagonal
1 tsp sesame oil
4 stalks spring onion, sliced finely
Combine the chicken, lapcheong, shiitake mushrooms, ginger and chilli in a heatproof dish with a high side. Stir all the sauce ingredients in a snall bowl until smooth. Pour over chicken & co and mix well. Steam on a trivet in a wok or large pot, covered for about 12 mins or until the chicken is cooked through. Add your veg – bok choi, gai lan, broccolini or iceberg lettuce are all suitable but steam only until the veg still retains a crunch. Garnish with spring onions and a little sprinkle of sesame oil over the top. Cook the Jasmine rice following packet instructions and serve immediately with the chicken.
* if you want your shiitake to be more flavourful, you can rehydrate them in the usual boiled water but season the water with light soy and sugar to taste OR as a guide – for 2 cups of water I’d use about 2 Tbs soy and 1.5 Tbs sugar
#sunrice #pohsricekitchen
The blueberries are always sparse but beautifully intense in flavour.
