It’s a crazy week gone, and an even crazier weekend this time round. I don’t even have time for a breather, not to mention for my much desired weekly swim at Safra. So many things to do, two birthday parties to bring the boy to, meals to prepare for next week, house chores to do, clothes to iron… (and the list goes on). And a rather rebellious boy to manage. What’s new? Read more
There is something to celebrate this weekend, not just because it is Easter but also because we finally decided to buy a new convection oven. The old convection oven that we’ve been using for over sixteen years suddenly popped twice, once when I was trying to heat up breakfast on Wednesday morning and once when I was cooking rice in it. The power in the house tripped both times as well and we’ve had to bump around to get the lights and electricity back on. It was kind of dangerous and scary, so we decided to call it a day for the oven this week.
This is a very simplified version of Hokkien mee, using only one type of noodles (yellow noodles) and just a few ingredients. It is more similar to the Eurasian Birthday Mee than it is to my favourite Sotong Mee or the black version of stir-fried Hokkien mee (my second favourite). Still nice though, and quite delectable. Can’t recall where I got this recipe from…
Tartlettes. Take pork ysode and grynde it small with safronn, medle it with ayren and raisons of coraunce, and powder fort, and salt; and make a foile of dowhg and close the fars thereinne. Cast the tartlettes in a pan with faire water boillyng and salt, take of the clene flesh without ayren, and boile it in gode broth. Cast thereto powdor-douce and salt, and messe the tartletes in disches, and helde the sewe theronne.
FC. Antiq. Cul. 50.
To all my dear readers, my Hungry Peepor database recently underwent an update and suffered a huge loss of data. Should you see any blog posts that are truncated and incomplete, it’s all thanks to this suddenly imposed updating by the system administrator of sorts (whoever that is). Sad, because it’s almost my lifetime of recipes saved inside here, but I’ve got to move on with what I still have.
