I spent so much,I was given a loyalty card, 10% off each time and 5 pound voucher on my birthday.Guess what everyone’s gettin for xmas?
How did I go from 0 to 3?L-R: Topshop,GAP & DP. One of them is to be returned
Just felt like displaying my stupid spending over the weekend :/.
Me is excited. Me is heading towards paradise soon.omg omg omg.
*falls down floor
The only spanish word I can mutter is Yo Queiro Taco Bell. Well, technically a sentence.Don’t think it will be well-taken in Ibiza (pronounced eebeetha like tabitha btw).And muy bueno.
Packing has not started yet, but last weekend managed to bag two plain triangle bikinis – a hot pink from GAP & boring black from Dorothy Perkins. Not sure if I like the Dorothy Perkins one – will revisit topshop for a fitting tomorrow.I still kinda fit into my fav Mambo piece,but seeing that I’ll be there for 7 nights..will def. need more than one.Given up trying to fit into the rest of them – the roxy piece looks like I raided someone else’s wardrobe. Don’t help when you have curry&tomato rice during the weekend, washed down with a roast and icecream. And choc mousse cake. And Doritos
Seeing that this’ll be my first early summer island trip, I strongly suspect that temp. are bound to drop after 7pm – going all the way down towards 15 deg or cooler I suspect, which means I can’t actually wear clubbing clothes at nite & I’ll probably need a nice comfy coat of some sort.Even the days should not be hot HOT, around 20c at the moment, which actually makes in freezing cold in a Malaysians’ mindframe. WHAT sunscreen?Thats the problem with temperate locations,the yo-yo effect means you need to prepare for spring-summer-autumn-winter all in one day.Those living in OZ will appreciate what I’m trying to say.And it better don’t freaking rain.I think I will cry.
The only semi-regret (I love my bastardization of the English language) is that I won’t be getting a super powderfull big ass camera before this trip…still needing to rely on my trusty ole Nikon.Must make sure memory card is wiped clean.Must make sure I have continental adapter.Must make sure I have a book to keep me company in the long lonely nights.
Shit, don’t know what I’m trying to say in this post.Bleurk
A long long time ago, I go under the sissors each time I am depressed (i.e. relationship breakdown).Then I learn the swoosh of super long hair, and replaced that with crazy strips of colors in my hair..going up to 5 colors at once,resembling a peacock. Then now that I am apparently happily ever after,I do not have excuses any more to spend tonnes on my crowning glory,which gets tied up most of the time anyway- I am too hot for long hair.I mean as in sweaty hot.
6 Months ago I discovered Toni & Guys - one of the top salons in the world.Well, most famous anyway, even though I keep calling them Thomas & Guys – a Malaysian copycat chain.
Then last saturday, I decided to splash out on a salon that I had always wanted to cut my hair in, ever since I was 15 and started getting nicely sculptured bobs – Welcome to the world of Vidal Sassoon.
Good service (they gave me a $10off voucher for my next visit), nice gay hairdresser (ask for Jack at the Leeds Vidal Sassoon branch), I was actually unsure about the results. Bacon, however,loved it,so its ok. At $42 (i meant pounds) – it is nearly RM300 for a 1 hour haircut – just a tad more expensive than Toni & Guy. The classical bob, created by Mr. Sassoon, I expected the best. Instead, I got the most modern. Unconciously, I seem to be tailing on Posh Beckham’s trail on the hair trends.Honest,she just has better photographers. And a hot husband.And 10 sizes smaller than me.
Looking dead afraid in the salon – I was dreading chopping it off all the way.But I put my trust in the hands of the Sassoon
Do you like my mother in law’s rejected curtains? Can’t afford any curtains with the moolah spent on hair.
Like, no like?
For my dear friend, who is learning how to feed my godson. This is great as a novice cook dish, as it is mainly flavoured by oyster-cannot-go-wrong-sauce. I adapted it from the braised mushrooms with sea cucumber recipie that we usually get in big chinese restaurants. I don’t really like dried shitaake mushroom chinese-styled, preferring fresh mushrooms. If you have some dried scallops to flavour it with, all the better! It would be great as well with butterflied prawns,but I was way too lazy to peel prawns on a weekday night.Please remember that you can subsitute the mushrooms for whatever sort you like, even oyster mushroom ect.
Inggredients
300g shimeji mushroom
150g enoki mushroom
3 big bulbous button mushroom (sliced)
100g sugar snap peas
500g scallops
5 cloves of garlic, keep whole
1) Sautee the garlic until fragant
2) Add in all the mushrooms, as they take time to cook
3) In the meantime, mix 30ml of hot water with a sprinkle of chicken stock and cornflour – this is to thicken the sauce
4) Mix in 1tbp oyster sauce, and the cornflour mixture as well.
5) When boiling, add in scallops and sugar snap peas – they should cook at roughly the same time. I like my peas snappy.
Ta-da!
ps: I was really hungry and tired yesterday, so not really in much mood to properly arrange my food for pictures – they were taken outside in twilight on top of a bag of compost. Please do not try this at home.
