Million thanks to my well wishers... and thank you : DG of Tasted and Tested and Ah Tze of AwayofMind for the wonderful Blogger Award (hop over to my Page here)
I just couldn't believe it that I am already into my 4th year of blogging...
When I first started out... I set myself a 'Target' of 3 posts per week; Monday, Wednesday and Saturday... and it has to be one of each; Western , Asian and Dessert respectively... I was cooking... cooking and cooking then Clicking... Clicking... Clicking away... I was THAT ridiculous!!!! I had more than 100 posts waiting in the 'Draft' folder at one time...
I had time re-assess, re-evaluate (late last year)... H is RIGHT... it does NOT matter if I don't post on time, it does NOT matter if Foodgawker or Tastespotting reject my photos... Life is too short .... to dwell on negative issues
I've learned heaps... 'met' wonderful individuals from every corner of the earth that I called friends now
YES.. I will still carry on BLOGging...
I am still having fun, but my apologies in advance should there be ZERO post for the week...
|Full Moon... just before it dissappeared into the horizon... on the 8th of Feb 2012 at 5.30am ...|
and need not be too complicated too...
Just like this Chicken and Sweetcorn Soup... with left over roast chicken, either fresh corns or canned creamed corn... all done in less than 15 minutes
2 cans of creamed corn1 fresh corn-3 cups of leftover roast chicken - shredded2 eggs - give it a light whisk1.5 liter of water2 maggi chicken stock cubesa dash of sesame oilsaltwhite pepper
- Bring water to boil in a stockpot. Drop in the Maggi cubes.
- Add shredded chicken, creamed or fresh corn. Bring to boil.
- Season to taste.
- In a steady stream, pour in the egg.
- Lower the heat to a simmer for 5 minutes or until the egg is cooked.
- Add white pepper.
- Turn off the heat and add a dash of sesame oil.