The little boy just had his 2nd birthday celebration a few weeks before. I don’t think he grasped the big picture about what it means to sit down before a cake and hear everyone sing him a birthday song. Nevertheless, he knew there was some attention given to him and he was actually able to sit down quietly in front of the cake and clap along with everyone else. He smiled very happily at the end of the song and cheers for him too. 🙂
I’ve always had issues trying to use up leftover buttermilk. This time round, there was quite a lot of leftovers buttermilk after my attempt at baking cornmeal bread, so I had to search around for recipes to use it up again.
It is the time of the year again to celebrate that very day two years ago when I had the greatest pain of my life. When the little bundle of joy entered my life.
I’ve always wondered how a cake or bread would taste like when it’s baked with grind cornmeal, it being a flour-like grain that’s made from dried maize. Well, curiosity got the better of me and I finally decided to buy a packet of cornmeal from the supermarket to try out a cornmeal bread recipe. The result? The cornmeal bread tasted so fragrant and sweet, not unlike the texture of a cake but with a slightly denser and chewier texture, not to mention the light corn flavour that helps to lift the bread from its heaviness.
I have a secret list of comfort food that I turn to whenever I am on a low. Noodles and pasta – basically the high carb food – are in this sinful list. Every time I indulge in it, I’ll feel an immediate sugar-high rush to my brain which instructs me to switch off and go to sleep. Time to catch some monsters in my dreams, says I to myself after a satisfying meal of pasta or noodles each time.
Which is why I rarely touch these carbs when I am working in the day time. Oh no, not when I have to write serious emails and do serious reports.
