I can’t remember where I got this recipe from, but it was in my big book of recipe collections, apparently from a newspaper cut out very very very long ago because my book has been with me for the longest time and this recipe is in one of the pages right in front. Must have been in the early 2000s or earlier. The reason why I cut this piece out was because of the interesting attempt to combine chocolate with pumpkin; it’s usually either pumpkin cake or chocolate cake, not both at the same time.
I previously made this recipe in 2022 – Chicken & Pork Terrine, which is much simpler as it has neither pistachios nor hardboiled eggs in it. This one is therefore slightly more extensive but look at it – with the egg, it looks so much prettier, brighter, more cheerful and more tempting to bite into. There is also more height in this terrine compared to the previous version, so it looks much fuller and inviting too.
Just wanted to document the memories of F1 this year, and my crazy attempt to join in as a volunteer as a race official. I was lucky to be able to get in when I applied, as apparently, it’s very difficult to get in because the dropout rate of officials from previous years are very low, and the application from new officials are very high.
I had the chance to meet some great folks, and they were all friendly and took care of one another even though we’ve never met before. The job was tiring (imagine standing for almost 10 – 12 hrs every day for 3.5 days, from 12 noon to 10pm every day), but the warmth of the race and the duties kept all of us going.
This is a simple French style tomato & brie tart that’s simple to make and delicious. The golden colour of the tart can never fail to appeal to anyone who’s in for a treat. The bright red and yellow colours of the tomatoes add to the fiesta of colours in this tart – it’s simply irresistible!
This weekend is preparation week for the upcoming F1 race. I’ve signed myself up for a voluntary role this year, at the Singapore Grand Prix, and I’ve been assigned as a flag marshal (or what they call flaggie for short). It’s really exciting because it’s something I’d never thought I’ll ever do in my life, and now I’m doing it at 44 years old. Crazy, but YOLO. It’s going to be tiring, but I’m looking forward to the experience. So far so good.
