The hubby bought 3 kilos of cherries back from his trip to Germany last week. They are in season now in Europe and going for dirt cheap! Since then, we have been going berserk on fresh cherries – well, him and the kids to be precise. While cherries aren’t exactly keto-compliant (they are in the same league as blueberries – a little is okay, not too much), cheap and fresh cherries is just too much to resist
Say hello to Jasper the Hamster!
We got him from the local petstore on 15 January last year after much deliberation on how to teach the kids more about pet care and responsibility (other than household chores). I grew up taking care of a slew of dogs and puppies while my brother had his share of two tanks of gold fish. It is an experience that I would love my kids to have and well, a year and a half later, it isn’t all too bad.
After that cookies, I decided my hand on more advanced baked keto goodies such as keto biscottis and bread. Yes, when you are a bread lover, going keto can be very painful.
Sometime around 17 December, I kick started my Keto diet with the aim to reach my desired weight of 55 kg. A bit of background – the last time I was 55 kg, it was in 2002 during my postgrad days in Sydney when I was spending 2-3 hours in the gym daily.
I must admit that I was somewhat nervous about going on a zero (or 20gm carb only) diet as I love my pasta, bread, cakes, sugar, caramel lattes and Tealive drinks. Going Keto would be cutting out on all those things and just switching to full-on fat + protein for sustenance.
It was the little man’s sixth birthday a couple of weeks back and he had been asking for souffles. I stalled as much as I could but after a while, I just gave up. Well, watching Masterchef helped his cause as one of the pressure tests was…yes, you guessed it – making chocolate souffles!
Since it was a slow Sunday, I thought hey, why not make some souffles? The hubby had never had any despite being a French (gasp!) and before we knew it, we had some cute ramekins from Daiso, dark chocolate couvertures from the local baking supply shop and eggs.
A year has flown by and I just realised that I never got around to share about one of my new loves – journaling. I picked it up again before I left for France in 2015 and dove into it without hesitation. My earlier entries saw me capturing a lot of text with sporadic bursts of colour here and there.
…I still need to go back to basics. Because of my calligraphy work, I tend to hold the brush pretty close to the tip which sort of limits my movement. It is great for detailed work but when it comes to loose big strokes, I struggle with it and as such, I have problems with certain portions of Yao Cheng’s online floral class…
It’s back to basics today with a new palette – these are some Kuretake Gansai Tambi watercolours from Japan. I bought the 24 set simply because I didn’t fancy having metallic paints (I already have Finetec so getting another three metallic pans was quite pointless). With these palettes, I set on working on simple blending techniques – just loading on pigment on brushes and painting circles while the paint is still wet…