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...
|Full Moon... just before it dissappeared into the horizon... on the 8th of Feb 2012 at 5.30am ...|
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...
Sometimes we just have to STOP! Look BACK... something wonderful and beautiful is just waiting to be discovered....
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
Chicken and Sweetcorn Soup
2 cans of creamed corn
500g chicken breast (3 cups of leftover roast chicken shredded)
2 eggs - give it a light whisk
1.5 liter of water
2 maggi chicken stock cubes (optional)
a dash of sesame oil
1 tablespoon corn flour (mix with 4 tablespoon water
white pepper (black if you dont have any white pepper)
Spring onion for garnishing
- Bring water to boil in a stockpot.
- Add Maggi cubes (optional).
- Add chicken breast
- Cook for approximately 10 minutes
- option : use leftover roast chicken .
- Shredded chicken
- Add creamed or fresh corn.
- Bring to boil.
- Add corn flour mix
- In a steady stream, pour in the egg.
- Lower the heat to a simmer for 5 minutes or until the egg is cooked.
- Season with salt and white pepper (black pepper).
- Turn off the heat and add a dash of sesame oil.
- Garnish with spring onion