Braised noodles, or what we more frequently call ‘lor mee’ in Singapore, is a noodle dish that uses thick and flat yellow noodles, served in a thick brown gravy sauce alongside fish cake slices, braised eggs and deep-fried fish slices. I started to eat this dish more frequently when I was pregnant with the boy because of the fish slices served with it – fish is supposed to be good for the foetus.
The boy and I recently invented a new game, which is to run and hide under the blanket in the room when daddy comes home from work. He will look at me with a very complex expression when he hears the door unlocking, one that combines both excitement and mischief; he will then grab my hand to make off with him into the bedroom. It’s one of the reasons why the boy keeps waiting with his neck over the sofa every evening for the knob of the main door to turn and for the keys to sound. It’s his way of missing his daddy.
The boy just had this first experience of performing on the stage last weekend. It was for his school’s graduation and year-end concert. His class danced to the rythym of the ‘Ten Little Indians and《我真的很不错》. We saw how he pranced and jumped around on the stage with no signs of any stage fear at all. He was in fact one of the better dancers in class, evidently one of the rare ones amongst his peer who could execute every single step according to the beats and lyrics of the song. He obviously had it all well-memorised in his head. It was amazing. He really is a big boy now.
It’s finally October – almost Halloween time! Last year, I skipped this theme altogether as it was a super busy year. Not that it gets any better, but this year, I specifically took time out to get my hands on two recipes that I have been wanting to try for the longest time: the cherry chocolate mouse recipe and the pumpkin soup with roasted pumpkin seeds recipe.
