Meet the Fellas

Say hi to the Fellas. Raspberry, Mikey, Cat, Ellie, Bug, Monkey and Antoine (who’s affectionately known as Toinee).

They’re my comfort when I need comforting in ways that words can’t express. I’m in my 30s but yes, they are my comfort and they make me happy.

This is Bug. Bug is preparing for his first solo trip halfway around the world.

I made a little sleeping bag for him today.

And decked out his cabin so that he’d have a comfortable trip. Family photos are a must of course.

Bon voyage Bug.

With all our love,
Me and the fellas. 

Breakfast, the most important meal of the day

I love breakfast. It’s a little more difficult to make breakfast for one but I still love breakfast. I always have. I like breakfasts and dinners. Lunches I have less of an affinity for, unless it’s a dim sum lunch with friends.

Starting 2 January, I’ll have less opportunity for breakfast because I’m starting work at Boulangerie Paul which is opening at Ngee Ann City (3rd story). Don’t quote me on when the big opening date is exactly! Even though the work is retail and I’ll be starting from the bottom up, I’ve been given the opportunity to learn pastry and I’m really excited.

To be honest, my mom isn’t exactly thrilled that her daughter is going to be working at a retail shop. Words and more were exchanged last night and I’ve not quite recovered from it yet. I don’t know if I will like it myself but my dad said “you don’t know until you try.” And sure, I’ve failed at a few things in my life already but I feel that I have to try. At the very least, the hard work and operational hours will hopefully take my mind off other things in my life.

My first acquaintance with Paul was in London, at South Kensington meeting a friend years ago if I remember correctly. And then there was Paul in Paris and Lille. Trivia of the day - Paul, as it stands, started off in Lille. I like their lemon and chocolate tarts. Great pâte sucrée, the lemon curd is cooked just enough to ward off the over eggy taste.

The more I think about it, hell yeah. The more excited I am about it.

Bonjour to a new day and a great start to the new year.

Once when I was feeling really down, you hugged me for 20 minutes and wouldn’t let me go. No one has ever hugged me for 20 minutes just because.

Open-faced burgers

I love a good hamburger and my preferred patty is made from minced pork, minced beef, and chopped bacon. The good things about making your own are:

1. You know exactly what’s in it
2. No messing around with unwanted stuff like chutney or onion marmalade (yes, I know there are some of your who actually like the stuff!)
3. You can make em whatever size you want
4. You can keep an emergency stash somewhere for those “I need meat” moments.

Ingredients:

• 250g minced beef
• 250g minced pork
• 150g bacon, chopped into small bits
• 1 medium sized onion, chopped finely
• A couple of cloves of garlic, pressed or chopped finely
• A handful of Panko breadcrumbs
• Couple of teaspoons of milk
• Salt and pepper

Directions:

Pop everything into a large bowl and mix well to distribute the different meats evenly.

Mix the milk with the breadcrumbs and add to the meat mixture.

Season with salt and pepper

You can also add other yummy things like feta cheese to the meat mixture, chives. 

Shape into patties. Coat lightly with flour to help it hold its shape. When ready, pop them into a frying pan and fry till the meat is browned on the outside and cooked on the inside.

I had my burgers with some baguette from Sun Moulin which I buttered lightly and topped with a hint of Naked Baby mayo, and sides of cherry tomatoes tossed in olive oil and grilled cauliflower (which is really easy - cut into florets, drizzle with olive oil and sprinkle with some salt and pepper and grill till tender)

I also remember having these little burgers with rice and an egg on lazy days.