Everything Pizza

This pizza we made ended up having many toppings, more than originally intended, with each quarter having slightly different variations to accommodate those who do not like certain things in their pizza. The first topping layered was sauteed onion and garlic followed by sliced cherry tomatoes which everyone like. Then, some sausages, salami and sliced mushrooms. Finally two types of cheddar cheese and mozzarella cheese.

My pizza was served on top of baby arugula that has been well mixed with homemade dressing made with dijon mustard, parmesan cheese, black pepper and olive oil. That was for dinner last Wednesday.....

Cheese Pastry

These are normally made as cheese twist in our house. But we decided not to twist the pastry and to cut them shorter so they can fit well on smaller snack plates. We use frozen puff pastry bought from the supermarket and grated cheddar cheese after brushing the pastry using egg wash. Simple, fast and delicious snack.

Counting The Days

Meet Tigerente and the junior version, brought back from Switzerland and will be flying to Virginia, USA, next week. From one beautiful place to another.... lucky toys!

Summer holiday is nearly over. School is starting in less than two weeks. We have done a little traveling and catching up with relatives, but we have been mostly busy with a project practically that fell into our laps without much planning. To be revealed more later..... So much to do, but things are going well.

Nine days before Numero Uno leaves for college, 13 days before our Middle Child starts her IB program and 14 days before The Tween begins her eighth grade. So, it will be 14 days before I can have the house and the serenity for many long hours, all by myself........... looking forward to that indeed!!

Cheese Brioche

Grated cheese mixed in the brioche dough.
More cheese in the center of the cheesy dough and topped with egg wash and sprinkled with coarse sugar.....

Just as good as any good breakfasts can be.....

Especially with the perfect paper cup case given by my sister TJ....

Thank God for another morning we have!

New York Lunch

We have arrived at the last the day of July already. And I finally managed to have lunch with my intern daughter. Finally. After almost canceling it again because of scheduling conflict. I am glad we did it this time.

This is how we gained weight. Eat and eat again. The place we picked is called New York New York, just a couple minutes away from her office. No mistake here, it is New York twice, with more New York pictures on the wall around the area, yellow cabs, tall buildings, the lights... Chrysler building picture on the menu....New York atmosphere is tried to be re-created here. So, let's give the credit due, this is New-York-ish lunch.

The waiter, however, was so lacking of enthusiasm .... in such a lazy attitude, he barely showed us the table. On the way, he dropped the menu on the floor without realizing it, which we picked up and let him know that he dropped the menu. He had no reaction.... no thank you, no smile whatsoever. What a useless creature!

The menu looks tempting, I must say. For a little while, looking at those laid out selection, we felt transformed as if we were in a restaurant in the USA - minus excited and eager waiters.

We had calamari as starter and we shared the rests of the food, Rotisserie Chicken, Caesar Salad and Pepperoni Pizza.

There were other waitresses that serve us too while we were there, they were a lot nicer and more responsive compared to the first one we met. I am not sure if I want to go back to this place again, as I don't find the food too appetizing. My kids did not mind the food, however. But I do. Too bad!

Pão de Queijo

Making these cheese goodies has been brought into the conversation by my youngest daughter for a long time. We decided, D-day was going to be yesterday. Call them Brazilian Cheese Buns or balls, they are originally called Pão de Queijo. I have seen the recipe that require frying, however these were the baked version. So, they are supposed to be healthier.

It is interesting to note this recipe uses tapioca flour and they do resemble to Japanese Cheese Mochi that we always buy from a bakery in the city. Parmesan cheese was used and they are nice for breakfast, snack or appetizer. Japanese Mochi however, uses glutinous rice flour.

Ion Update

ION Orchard has been opened since last week. We did not visit the place on purpose. By accident we had errands to run nearby before having to meet someone in another building, around five minutes away from the place. It was rather quiet when we were passing through that day, it was Thursday though. Last weekend, however, the place was quite packed with crowds.

In October, ION will officially open.

At the back of the building the construction of the taller tower continues.....

Quiche For Breakfast

I woke up on Sunday morning and went to the kitchen, feeling like an egg-and-bacon dish for breakfast. But not just that, I like to have them baked, with some sort of shell. The quick one would be the bread.

But again, I wanted something better than bread, like crust., crispy one with some cheese filling too. The whole wanting business led me into making the crust and change the whole course into making Quiche Lorraine session while everyone was still in bed.

One Sunday morning......., I had Quiche Lorraine for breakfast and a cup of hot cocoa. Yum...

Toys & People

They call it "The Craziest Toy Sale". It was in the basement of Ngee Ann City and tt did look a bit crazy, it was packed, it was noisy and all colors seemed blended well inside- people and toys. I am glad I did not have to go there, my toy days are so over.

Dinner At Nanbantei

Not long after we had lunch at Nanbantei, we went back full force for dinner. No Obento this time, they are only available for lunch. Everyone picked their favorite.

I had Soboro Rice above, which is rice topped with sliced seasoned mushroom and minced chicken.

Vegetable tempura, among them we got eggplant and lady fingers and a few other veggies.

My favorite of all is asparagus maki which is asparagus wrapped in thin sliced pork, seasoned and grilled. Super delish!