I’ve been seeing this recipe for a while on Pinterest recently. The name of this pastry is enough to catch my attention – ‘Pigs in a blanket‘? Where’s the pig? Why would pigs need blankets unless they sleep in air-conditioned rooms? And why plural for ‘pigs‘ and singular for ‘blankets‘? Do pigs know how to share?
Source: http://guildofblessedtitus.blogspot.sg/2013_07_01_archive.html
Brave New World is a story which describes a fictitious utopian world that is unimaginable yet faintly possible given the technologies available to the ruling powers of that time. It is a world where human beings are created, literally, by an existing authority right from the beginning; a place where people grow up with an extremely skewed perspective of how the world should be like. Neither do these ‘products’ of society have an opportunity to learn about any other world views, nor do they ever come across any experiences deemed as negative, because their paths of life are already decided for them before birth. As such, they grow up to become happy and contented beings with what they have been prescribed for life.
What do you do with a pot of leftover red bean soup? It would be a total waste to throw it away. If you live in a warm and humid country like mine, sweet dessert leftovers like this usually do not fail to make for a good and refreshing chilled treat.
I have never really liked red bean soup; neither do I like green bean soup. Perhaps, it was having to drink these sweet soups almost every other day when I was young that makes me want to hide from them when I grew up. It could also be an inherent dislike for soupy dishes that makes bean soups the least of my favourite at the wedding table.
We were both watching the episode of ‘Hey Chef!’, 《大厨你在家吗?!》some time in December last year. The celebrity chef, Ku Keung, was making silken egg tofu from scratch usiing the unsweetened Nutrisoy Soya Milk, a brand of soy milk product for which he was a spokesperson. We were both amazed by the result of this simple yet healthy recipe – nicely formed tofu blocks which looked silken soft and without bubbles. How was this possible?
