Merry Christmas!

Bunny-wabbit Christmas greetings!

It is snowing here in Lyon and definitely the epitome of a white Christmas. So far, a good start to the trip. I was pleasantly surprised at how well Eva took to the flying – she was her usual toddler self on the flight from Singapore, had a snack – we bought our own – on the short flight and joined us for dinner at KLIA airport. Because our flight was at nearly midnight, we found a quiet corner near the gate and allowed her to take a snooze while we wait it out for boarding. She ended up sleeping…right up till it was time to board the plane.

We ran into some problems then as we were booked behind the front rows (where they place the bassinets) and no one wanted to switch their seats with ours. The flight attendant, Jim Liew/Lim was very apologetic about the whole thing and while waiting for the matter to be resolved, we found out that we had forgotten Nil’s suit – the flight attendant from the previous flight had forgotten to pass the suit back to me and so Nil had to check if they found it or not and so forth. Turned out that they didn’t so it meant lodging a report once we land in Paris. Gah. In the meantime, our seat problem was resolved by the fact that we got placed in a row of four empty seats – I suspect it was because there was a monk seated in the row which meant no women. Turned out to be a good thing as Eva had her own seat and could sleep better plus we had more space for things like eating and so forth. She slept for most of the flight up till four hours before we landed whereby all she wanted to do was nosy around and what-not. We came well prepared with a book, but found added help in the packs of snacks, paper tray and tissues. She occupied herself well with those things!!!

Once we landed in Paris, the weather shocked us! It was utterly chilly and I thanked myself silently for having the initiative to buy the stroller footmuff and as well as a sweater to tide Eva through. She burrowed herself in the footmuff while we waited for the TGV train at the platform. Standing in the cold at 8am in the morning was not my idea of fun although seeing steaming hot breaths coming out from people brought back memories of life in Switzerland which I sorely missed. On the TGV, after some snacking, Eva fell asleep again in my arms – I guess it had something to do with the fact that I was asleep as well!

We arrived in Lyon two hours later and since then, I must say that my daughter has surprised me at every turn. She is embracing the weather well not to mention the food – she loves foie gras!!!!! Although she is still on Singapore time, she takes instructions well and understands the rationale behind “everyone is sleeping so Eva should sleep, plus no sleep, no go out”. I’m really proud of her and hope that the coming days will continue to be this wonderful (sans the little accident with me forgetting to bring some accessories for digital cameras – BAH)!

In the meantime, have a Merry Christmas…from Eva, Nil and myself!

Good habits start from young.

A while back, the news was peppered with articles on the rising number of child obesity cases and while most were spot on, they missed out on one important thing – obesity in children starts even from birth. I managed to send over my thoughts despite a busy schedule at work and at home (neos overshoes, anyone?) but it never got published; I guess it would have opened up a can of worms among most parents as well as companies like Milo, Nestle and Vitagen, so I’ll share it here instead:

After reading the opinions shared by the writer here, I would like to share a few insights of my own.

While the Government and its respective ministries have discussed much on adult obesity and preventation, little has been mentioned about the role of today’s parents and childhood obesity which is fast becoming a problem in this region.

Childhood obesity starts from birth, when parents overfeed children with milk on the belief that whenever a baby cries, it means that she or he is hungry. Confinement ladies, babysitters and the older generation who help care for children insist that crying equals hunger and that a chubby baby is a healthy baby. Never mind that a baby can be overweight despite popular belief that there is no such thing and that the only way a baby can communicate is by crying. We teach our babies to comfort feed, and encourage them to have a larger than normal appetite. We continue this into toddlerhood and worse, we allow them to develop unhealthy eating habits and practices such as giving them cookies and biscuits as a reward for eating vegetables. This merely teaches them that cookies and biscuits are better for them than vegetables – an old practice which is hardly beneficial in the long run for children. We stuff our children like Christmas turkeys; I have seen parents and grandparents give adult servings of milk (250ml) and porridge (one standard adult size bowl) to a baby below 10 months old around the clock. This is clearly too much for the child. The excuse is that the child demands food but do people actually step back and think about it? A child does not develop a huge appetite overnight; their preference for quantity of food is something that is honed over time and through habit.

Not only do we encourage our toddlers to eat more than the recommended amount, we don’t provide them with a balanced and varied diet. We start them on more meat and grains than we do with vegetables and fruits on the grounds that fruits and vegetables are “cooling” or “sweet”. Yet, we find the same parents giving their children drinks like Milo, Yakult and juice which have high contents of added sugar. Alternatives to such items would be natural yogurt with fruit puree, cocoa with milk and fresh fruit. We don’t encourage toddlers to develop feeding milestones like learning to chew chunky food or self-feed. Instead we drown them in porridge and little else until they are two to three years old. Then we resort to pumping them with milk – more milk than recommended by paediatric nutritionists and dietitions – or worse, supplements on the grounds that their diet is not balanced and that their child is picky or fussy. However, parents fail time and time to understand that good eating habits start from the moment a child is introduced to solids. The older a child is, the harder the habit is to break so it’s best to start introducing a variety of foods early to encourage a child to have an adventurous palate.

On top of that, we don’t encourage children to be active. We start them on the television before they can even walk on the pretext that it helps their mental development although this has yet to be proven. When they start walking, we encourage them to stay indoors because it’s not safe outdoors. When they eventually head out, they are bundled into shopping carts and strollers. How many parents and grandparents accompany and encourage their grandchildren to walk, or even play? While the town council should be responsible for the maintenance of playgrounds, parents and grandparents should find the initiative to be creative when it comes to toddler activities. One can always find things to do in the home. The simple act of climbing up and down stairs with supervision not only provides a toddler with some exercise but is also a useful tool to teach children to develop motor skills as well as learn safety at home. Instead we restrain them on the pretext that we want to protect them but we fail to understand that too much restriction is bad for them. As they grow older, we encourage them to be lazy. We bundle them into shopping carts and push them around when they should be walking. I have lost count of the number of times I have seen children older than 4 years old sitting in shopping carts or strollers when they could be walking around and even helping their parents.

We hardly lead by example – we drive even though we can walk, complaining that a ten minute walk is too far; we eat unhealthily as well, preferring greasy, fattening, overly salted and sweetened foods that we find outside instead of cooking at home and so forth. The common excuse to eating out is “I don’t know how to cook”, which should never be an excuse in what we call the Information Age today. Parents and grandparents need to understand that in order to prevent obesity, they must change their mindset towards what is healthy and what isn’t. A change of mindset doesn’t mean that one is unfit to be a parent – that was never in question to begin with – but merely an improvement on current parenting skills. With any luck, a parent’s lifestyle will change as well and for the better.

New additions

I decided to give myself a little treat and join an unclub spree over at JulieSpins. She organizes a spree every month dedicated to those of us who don’t have the energy or finances to be part of a fiber club. One other advantage this spree has over fiber clubs is that we have a general idea of what to expect so we can opt out, if the colours or items are not particularly attractive.

This month’s unclub featured merino-cashmere-nylon bleed rovings and a humbug-silk. I wanted to bulk up my stash with some rovings meant for lace so I’ve been stashing up on silk-blends, and Julie’s colours have been very vibrant and rich. My pretties arrived on Monday but because my postbox can’t take anything thicker than the usual bank bills and such, I got a delivery notice instead, which meant that I’d have to wait till the weekend to get them.

The wait was definitely more excruciating than trying to figure out how to install a home theatre system but definitely worth it. As you can see, they are very pretty and I can’t wait to get started on them…once I finish my Ivy sweater, of course!!!

JulieSpins Unclub Dec 10 85% Humbug BFL - 15% Silk

JulieSpins Unclub Dec 10 85% Humbug BFL - 15% Silk

Baby berrylicious tart

Baby berrylicious tart

Note to self: homemade pastry ALWAYS trumps commercially made pastry, unless of course, you suck to high heaven at making pastry. The Pampas commercial pastry I bought was too salty and there was just something synthetic (in Gordon Ramsay’s words (from one of the Kitchen Nightmare episodes)) about it. I guess the fact that it was made with margarine instead of butter had something to do with it; yes, I’m a “butter-snob” – I like to have real unsalted butter on my toast, unsalted butter in my baked goods. No salted butter for me please…can’t seem to understand why people here love the stuff. There’s already too much salt in food these days. Gah.

Of course if you’re pressed for time like I was during that particular period of the day (juggling an active toddler, housechores, mad rush on my knitting plus assignments like laptop insurance reviews), commercially prepared pastries do seem god-sent. All I need was bring it out to thaw, cut into squares, line the tart cases and trim off the excess before adding in my filling. None of that crumbing butter with flour, mixing the dough, refrigerating it to harden the dough again and so forth.

Still, I am all the more convinced now that all that effort is really worth it. Because ultimately, what made this dish utterly rotten was the fact that the pastry was just horrible. *sigh*

Baby berrylicious tart

2 slices commercial shortcrust pastry (I’d go for homemade pastry or at least unsalted commercial pastry)
A handful of blueberries
A handful of raspberries
5-6 medium-large strawberries, roughly chopped
4 eggs
200ml cream
1/2 tbsp golden syrup

Method

  1. Preheat oven to 180 °C.
  2. Cut up the pastry, line the tart cases with them and blind bake for 10 minutes. Remove when ready and set aside to cool.
  3. Mix the egg, golden syrup and cream until well combined.
  4. Divide the berries equally in each tart case and fill with the egg-cream mixture (to nearly full).
  5. Bake for 15-20 minutes until the top is golden-brown. Remove and serve warm on its own or freeze to keep for another day.

Baby berrylicious tart

Molasses rhubarb-berry crumble

Molasses rhubarb-berry crumble

I had some berries leftover from the tart I made over the weekend and thought to quickly use it up before it started to rot. At SGD7 for a punnet of raspberries, I wasn’t keen on letting that money go to waste. My original idea for the berries was to use them in a lemon-berry muffin but after a long day at the office and a possibly long night working on my old projects and used gym equipment reviews, I didn’t fancy slaving in front of the oven and opted for a dessert that would be quick to assemble, bake and is also child-friendly. So we settled for a crumble instead.

The end result was a very chewy, textured crumble – the oats gave it some crunch and the molasses lend a very rich, chewy feel to the crumble. Coupled that with the oozy and sticky berry juices and the tartness of the rhubarb and you have the right crumble. Nil likes his just on its own but I prefer mine with just a tad dollop of cream or even ice cream. Eva? I reckon she’s just like Nil – she likes it on its own.

A rather nice end to a quiet yet busy Monday evening, if you ask me.

Molasses rhubarb-berry crumble

Approx 1/2 cup plain flour
Approx 1/2 cup rolled oats
Some butter
3-4 tbsp molasses sugar
1-2 cups berries (strawberry, raspberry, blueberry – but you can use others)
1 cup chopped rhubarb
Some lemon zest (less than 1 small lemon)

Method

  1. Preheat oven to 180 °C
  2. Prepare the rhubarb by peeling it lightly and cut into 2 cm pieces. Sprinkle regular/brown sugar over, toss well and set aside for 20 minutes. When ready, strain and squeeze out as much of the liquid as possible.
  3. Pour the berries and prepared rhubarb into the pan and sprinkle some lemon zest over the mixture.
  4. Rub the butter with the flour and sugar to form crumbs. Sprinkle over the berry mixture and make sure that the entire surface is covered well. Do not pack down as this affects the texture and density of the crumble.
  5. Bake for 30 minutes or until the rhubarb is soft. Serve warm with some cream or ice cream or as is. Keep leftovers in the fridge and warm up in the oven (covered) when needed. Keeps for two to three days (covered).
  6. Serve warm or freeze to keep for another day.

Molasses rhubarb-berry crumble

Lemon-orange cake

Lemon-orange cake

If I could do this all over again (not too sure if I would considering that I’m up to my neck in camcorder reviews), I would make a couple of changes to my adapted recipe below. For starters, I want a more intense tangy flavour to the cake. The recipe below called for a very mild citrus cake that was neither flavoursome or sweet. Disappointing really although it could be salvaged with some frosting. But I’m not a frosting fan, so more orange-lemon flavour in the form of an increase in the amount of grated zest. I’d go for two small lemons and one entire orange. I would also stick to the recommended amount of sugar called for in the recipe – that a full 3/4 cups plus 5 tablespoons (or maybe omit two to three tablespoons) but I definitely would not replace caster sugar with brown sugar. Reason being that as I was creaming the butter, I could see melted brown sugar collecting below the sugar-butter mixture.

A note though – the cake doesn’t keep very well unless stored immediately in an airtight container – so best to eat it fresh. Perhaps with a cup of tea and a drizzle of either marmalade jam/glaze or honey.

Lemon-orange cake
Adapted from Exclusively Foods’s Lemon and orange cake

1 1/4 cup self-raising flour
3/4 cup unsalted butter
Slightly less than 3/4 cup brown sugar
3 large eggs at room temperature
Finely grated zest from one small lemon and half an orange
4 tablespoons (80ml) citrus juice (we use 2 tablespoons orange juice and 2 tablespoons lemon juice)

Method

  1. Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced).
  2. Grease the side and base of a 20cm diameter (inside top measurement) round cake pan. We use a springform pan for easy removal of the cake. Line base and side of the pan with non-stick baking paper.
  3. Using an electric mixer or electric hand-held beaters, beat butter and sugar until very pale and creamy. This could take up to 20 minutes.
  4. Add the eggs one at a time, beating for a few minutes after each addition. Don’t rush the addition of the eggs as the mixture will be more likely to separate and develop a curdled appearance. Add the zest with the last egg.
  5. Add half the flour and stir until just combined. Repeat with remaining flour. Mix in juice.
  6. Spoon mixture into prepared pan and spread evenly.
  7. Bake for about 50-55 minutes, or until a thin-bladed knife or wooden skewer inserted into the centre of the cake comes out clean. The cake should spring back when lightly pressed in the centre.
  8. Store in an airtight container. Best eaten on the day it’s made.

Some things must be taken seriously.

On Friday, a good friend buzzed me over MSN to ask if I had heard of the latest happening on Facebook. Apparently, a young man and brother of a mutual friend, Alvis Kong, committed suicide after posting his intentions on his Facebook profile. As I read the comments and write-ups discussing this man’s death and pre-death actions (I actually stopped working on my receipt printer ideas and went around googling for more info on the incident), I was drawn to one awful conclusion – many Malaysians don’t really understand what suicide is all about.

Many of those who commented laughed his pain and depression off, citing things like how silly he was to have killed himself over a break-up (he was in a four month old relationship prior to the break-up). Others who saw his last Facebook status made jokes about it and sad to say, even his sister was at first sceptical. You can view screenshots of his profile here and if you’re hardworking enough, Google will give you a good enough write-ups on the matter.

People fail to understand that picking oneself up is easier said than done. For many of us who have the mental and emotional maturity to do this, suicide is far from our minds. But for others, it is the best solution they have. Picture this – you are an intense and passionate person who has just been dealt a severe blow in life. When you try to share your pain with your friends, they laugh at you and tell you to “get over it”. When you try to talk to family about it, they think that it’s not a big deal and just “a passing phase”. You just want someone to listen to you – these people won’t even do it so how can they understand what you’re doing through? You’re alone. The pain is unbearable and it just builds. At the end of it all, you just want to let go and be free of everything. Death, you tell yourself, is better than living. And for you, it is true.

It is a myth and so very wrong to assume that someone is looking for stardom or glamour and that they are just “sad” when they talk about killing themselves, when they start to talk about dividing their possessions or say things like “take care of Mum and Dad for me, I love you” without any cause. In many cases of suicide, the first signs are often those things itself, which is why counsellors specializing in suicide cases will tell you to NEVER EVER ignore such talk. It doesn’t hurt to take it seriously because at the end of the day, we are talking about possibly saving another person’s life.

People think that the act and the reason for suicide is often silly and trivial but they fail to understand that that reason is very important in that person’s current stage in life. I have read of cases where students kill themselves for not achieving the results they want, where women hang themselves because they cannot face the reality of a cheating spouse, when men kill themselves after the slaughter of their families or loved ones, and so forth. There is no such thing as the right or wrong reason for suicide. There are some who even go on to judge and say that suicide is for the weak. I won’t even bother to refute this remark because it is reeks of manure.

What angered me more than anything else was the reaction to his death. Many people called him silly, ignorant and stupid. One even mentioned that he was a shame to his family for killing himself, calling him a coward, selfish and even concluding that someone like him doesn’t deserve to be loved. But what about people who saw the message and laughed it off or did nothing about it? Why should a dead person be shamed for not having the strength to go on with life while the others who laugh and let him carry his burden alone walk away “clean”?

We all pander the phrase “suicide is not an option” but how many of us actually bother to take the time to get the message across in actions rather than words? In the 45 minutes between the post Alvis made on Facebook and his death, how many of his friends bothered to drive over to his place and spend the night with him? A phone call is good enough, some people may say, but if you were in pain over a break-up, would you want to talk about it over a phone or would you prefer to talk with someone face to face? In our misconception and ignorance about such things, we not only assisted in the death of a young man but in the continued ignorance of suicide in general.

I remember talking to a friend a long time ago about her suicidal intentions. She had just lost her mother to cancer and wasn’t all that close to her dad. He was distant and trying his best to cope with his own grief. She felt lonely. A lot of us told her that she’d be alright and that she’ll pick up the pieces. That made her felt all the more alone. No one knew that deep down inside, she was suffering in silence – she missed her parents, came home every day after school to an empty home that bore all the memories of someone who is no longer with her. To her, death felt comforting. I spent hours talking to her and I’m glad I did so.

This is why today, whenever I see any talk of “death being the best way out”, I take those words seriously. People have asked me why I bothered when I don’t know these people and that this could very well be a joke. I always ask them back…

What if it isn’t?

Wholemeal cheesy muffins

Wholemeal Cheesy Muffins

This recipe is long overdue and I have forgotten any notes except for how spring it is – almost like cheese bread! And now back to my regular programming of assignments like yakima bike rack.

Wholemeal cheesy muffins
From Muffins, Scones & Teabakes by Periplus

1 cup self raising flour
1 cup wholemeal flour
1 cup shredded Cheddar cheese
1 egg
60 gms butter, melted (unsalted)
3/4 cup milk
2 tsp French mustard
extra shredded cheese

Method

  1. Preheat oven to 200 °C and prepare a muffin pan by lining it with paper cups.
  2. Sift the flours together in a large bowl and stir in the cheese. If your wholemeal flour is rather coarse, sift only the self-raising flour.
  3. Combine egg, butter, milk and mustard and mix well.
  4. Add the flour mixture to the egg mix gradually and fold – not stir or beat – until all the ingredients are just moistened. A lumpy dough is absolutely fine as a smooth batter can result in a dense muffin.
  5. Spoon each batter evenly into each muffin tin – two thirds full – and sprinkle extra grated cheese over the tops. Bake 15-20 minutes until golden.
  6. Serve warm or freeze to keep for another day.

Wholemeal Cheesy Muffins