I just realized something - asparagus smells like farts when cooked.

Are you aware of any other vegetable that smells foul when cooked?Well, other than ’stinky beans’ or petai…

The first potatohead that me and mags reserved for 6 months before we actually received it

Then mags DHLed this to me

I saw this at some geek online website,and went for it at Toys R Us. Came with a opaqe princess tater..heehee.

bacon got me this for my birthday…the Retro Potato in conjunction with the 50th birthday of the spud.

And today we welcome Optimash Prime to our potato farm. Apologies for the reflection.

I heart potatoes :). I still have the spiderspud to get..

At 10.51pm yesterday, we welcomed big boy Edward Holt (11lb - apparently thats huge!!!) to the world.

Sometime yesterday night, we welcomed unnamed baby S&S (initial of the parents) at 6lb8

Then today at work,I heard that a collegue had given birth to a baby Luca (7.5lb)at 5.15am

Must be the sucky weather causing all this baby pop-a-dome (sounds wrongly like poppadom!). Now, for a girl baby - we are still awaiting the pop-a-dome from mommy Jasmine in Fresno. Getting all this weight of other babies in, I now realized that I would not like to have an 11lb baby either!

And I must congratulate Michelle for the birth of Brianna Theresia…cute little girl born on 19th of May with a full shock of hair:).

I am one of the crazy people that love watching adverts. I sing to the songs and I am happy when my fave adverts are on…and this, has gotta be the best ever (ignore the butt ugly car):

Absolutely ACE!

PS: They actually did bake the whole goddamed thing.

I don’t really like salads. I prefer my vegetable cooked, and preferably not cold. Cold food turns me off, unless it’s ice cream.

One of the rare veg that I prefer raw is watercress. Years of torture by mom making her fibrous watercress soup and forcing me to chew through the mountain of boiled fibrous watercress has left a lasting footprint in my hall of terror. I have just been recently forced to chew on a stalk of raw watercress by bacon - and suprisingly it’s not as yuck as the boiled to death version

Today I had watercress salad mixed in with some spinach (another infamous resident of my hall of terror). I poked a watecress stalk (accidentaly ok!) up my nose. I think its bleeding now.

I should never try to change my hall of terror …

Its pollen time, i.e. spring, and hayfever is doing my head in.This is the time where lovely spring decides to sow its wild oats, and the air is filled with visible and invisible pollen trying to germinate. This probably happens in tropical countries as well, but as there are no spring per se in Malaysia, I had not experienced hayfever for the for the first 20 years of my life. Until I was in Fresno, laid up in bed with what I thought was a horrible case of flu - I thought I was going to die as it did not go away :(.

I am also, I believe, allergic to seawater. Depending on which sea, I seemed to be ok in Ibiza,but my favourite Malaysian islands did not fare as well - I always seems to come up with what look like hives.Eew.

Other interesting mix of things that I seem to be allergic to is sawdust (used on Boris the Hamster) and especially dust. And for an undomesticated goddess like me, vacumming regularly is a huge hassle. Add that on with pollen and I am half dead, relying on drugs and cold water to cleanse me of snot.

Ok,ok, enough about me.

Yesterday I got my allergy report. My step fil is into fangled mangled new age stuff - treatments, massages ect. A new hobby/business venture for him is this machine that looks like a DJ mixing dex that analyses what sort of food are you allergic to (i.e. peanut?) via your hair (kinda DNA CSI analysis sort la) . With all the additives in modern day diet, this peanut allergy list has extended to quite a long list; but mostly western inggredients, so you wouldn’t find oyster sauce there. It doesn’t mean that you would bloat up and die if you eat any of these food, but these foods tend to disagree with you digestion and central nervous system, so it would be best to avoid them.

He has done it for many a people, even through a mail-order system like where someone had sent him a hair sample of a horse (!!!!) and he analysed it and advised to cut some foods from the horse’s diet - apparently the horse is much happier now.

Wanna see my list?

Wanna wanna?

Allergic to:
Beer,spirits (that includes whiskey!!). OK for tea and coffee and wine.
That I know. I am allergic to alcohol and you can tell by me turning completely scarlet - and then normal again in 30 mins - and I can still walk straight and drive. It used to be worse - a pint makes me come out in hives. Now I just turn scarlet and look like I’m going to be dead drunk - but I am not. I pee it all out - it goes right through me smoothly like river ganges because my body does not like it. Even if I drink 5 pints (would need to do that literally sitting on the loo) I am still not drunk after 1/2 hour,because all the alcohol would be pee-ed out.This is why I never get pissed embarrasingly drunk - it does not remain in my system long enough. If I act drunk its because I want to.Heh.

Too bad I don’t really do wine anymore - but can’t live without coffee

All dairy
Sort of makes sense. I did not used to eat so much milk/cheese/cream/butter before I moved here..and with the overloading on my system, it is probably not liking it.The only cheese I used to get is on pasta and pizzas.

THIS INCLUDES MILK CHOCOLATE *cries*

Avoid carbs, my system does not digest it well - protein is better for me
Yeah,I already know that I bloat like crazy after ,but I cannot resist my siu yuk farn nor nasi briyani. I am a ricepot…that’s probably why I am fat because my body cannot digest it.

Avoid all cooked fruits and vegetable - rice is ok
Huh?Don’t really understand this.But he did mention that its probably all the kwai lou veggies i.e. spinach (WOO!!),cabbage ect…I should be ok with kai lan ect.

Avoid all grains i.e.rye,wheatgerm,cornflakes - soy and sesame is ok.
Again, notice the reference to more traditional asian food of soy and sesame - I like like tofu

Avoid refined food - white bread,E number additives, msg
Lucky I prefer brown bread.And I do not cook with MSG, mommy does not allow it. For a good reason. The additives and MSG I get is from my instant noodles.

So what are you allergic to?

As promised in a previous blog….GUINESS MARMITE PAI KUAT!

I want my….baby back baby back baby back RIBZ! I love pork ribs. Cooked in soup, stew, bah kut teh, Tony Roma’s, Hard Rock….I am an indiscriminate rib lover. The flesh is so succulent to-die-for falling off the ribs …..*drools. Ok enough on me..now moving on to my Guiness Marmite ribs. Most people from Malaysia and Singapore would already be familiar with the Guiness ribs or Marmite ribs whipped up for the road side tai chau (big fryup stalls) .However, no one had thought of mixing up the both. Of course, the fact that I have a pot of guiness marmite is too hard to resist the challenge. I happen to think that Marmite tastes like Guiness and vice versa - no one else seems to agree with me but it is definately a weird but wonderful combination.

Inggredients:
Marinate:
1kg baby back ribs
Marmite - 3 heaped tablespoon
Honey - 3 tablespoon
Hoisin sauce - 1 tablespoon

Sauce
Marmite - 3 tablespoon
Honey - 2 tablespoon
Some water
Dash of pepper

1) Marinate the ribs with the sauces. Use your hands so you can massage the marinate into the ribs
2) Cover and leave to marinate for as long as possible - I left it alone for 7 hours
3) Heat up the oven to 220C
4) Cook for 30-40 minutes

A little dry, fresh out the oven

5) In the mean time, make the sauce by mixing all inggredients into a saucepan. Add water to dillute and sugar/honey to taste
6) Arrange the ribs on a plate, and pour sauce over the pile of ribs, making sure to coat each rib

Serve up, a plate of juicy guinness marmite ribs. We did not have anything with our ribs, it was just us gnawing away like dogs:). It was good enough for a first try, as marinating it for such a long time allowed the marmite and guiness yeast extract to fully premate the meat.I would’ve preferred a crunchier version - they usually deepfry the ribs first before coating it with the marmite/guiness sauce.

this is why I shouldn’t be left to walk alone in the supermarket. I don’t even LIKE marmite.Well, actually, I am one of the very very few that is in-between. I don’t mind vegemite nor marmite (vegemite cheese sandwich?) due to an ex australian collegue forcing them down my throat. But I had never used nor bought any marmite for myself. Thank goodness Bacon is in the love-marmite camp.

Now, wtf am I going to do with this pot of guinness goodness? I think I am going to try for the cross between guinness pai kuat(baby back ribs) & marmite pai kuat. For those in the know, it is one of the weird and wonderful things that set chinese chefs in Malaysia apart from the rest- a fusioned dish found in the most traditional of restaurants.

If only I can find a recipie.