Tag Archives: cream

Team 3!!!!!!!

2 Jul

Très excited to be in Team 3…those of you who know what I’m talking about will know why I’m so excited. đŸ˜‰ Excited to finally truly begin the last year too……….lectures totally didn’t count lol.

Went to Noren last night with a friend, and gave him the signed Joe Bonamassa CD I got for him. đŸ™‚ It makes me happy to make others happy. Unfortunately I only brought my prime lenses which didn’t focus very well on the totemo oishii pork rice I had…so no photos. It was SOOOOO good though. And I had deep fried cheese. OMG like just hearing DEEP FRIED CHEESE makes you want to eat it, right? Will return…

Cheese Tart

Cheese Tart

This tart from Arome Bakery describes how I feel about being in Team 3. Hee hee. It was nothing special in terms of taste, but at least the tart crust wasn’t too soggy, and the centre was like American Cheesecake and not gelatinzed.  And to my dismay, the cute face on top was just a plastic sheet. Cute, nevertheless. Very expensive at $12 and the size of an eggtart though.

Black Sesame Charcoal Roll

Black Sesame Charcoal Roll

Arome Bakery also has a series of roll cakes which they claim to be made with Hokkaido 3.6 milk. I chose this Black Sesame Charcoal Roll because the contrast of white and black made it look very striking. For those of you who are raising your eyebrows at the word “charcoal”….rest assured that it doesn’t taste burnt or charcoally at all. In fact, charcoal is a trendy ingredient in Asia reputed for its detox properties. Honestly though, I think it just makes food look really cool because it’s SO black.

Charcoal is actually tasteless, so what I tasted was just the sesame, which was quite strong. The sesame also made it grainy in texture. However, the cake was soft and moist, and was not like the more buttery and eggy Chinese type of swiss roll, rather more like the Japanese kind of soft roll cake. The cream was abundant and milky, and was real cream, instead of the buttercream found in Chinese rolls. I like this kind of cream a lot more as it’s fresher tasting and not as heavy (tastewise…I’m sure  fat-wise it’s still heavy haha). Also within the cream were 2 blocks of sesame jelly which tasted like Chinese ji ma go (traditional sesame dessert pudding).

Sometimes, inexpensive chainstore Asian bakeries churn out good things too. đŸ™‚

Been sick for the past week with a terrible cough…ugh……hope I get better before clinical attachment starts!!


The Way Kids Think

1 Jun

I’ve been tutoring this 7 year old (turning 8 in August) since 2 years ago, and I love the kid to bits. He’s an only child, slightly hyperactive (oxymoron?), a bit mischievous, and EXTREMELY smart and wily. As with most 7 year olds, he’s very curious about everything and asks me questions I can’t really answer all the time.

Why does the universe keep on expanding?

How many galaxies are there in the universe?

Why do we need nuclear plants?

Why did Hitler kill himself?

Why does the large intestine absorb water, but the kidneys pass out water…don’t they cancel out each other’s function then?

Okay, I could answer that last one, due to my medical background. But it took me half an hour to make it understandable in 7-year-old terms. Which brings me to another point…we’re reading a book about the human body, and stuff in there is SO hard! The book is targeted towards his age (7-12 ish), but I swear there’s stuff in there that’s undergraduate level. It talks about how bile is made, talks about the different digestive enzymes, distinguishes between the different types of white blood cells. And to think that what I was reading at his age were mostly The Babysitters’ Club books. Are we expecting too much from our kids?

Breadtalk: Apple Tart and Blackforest Roll

Breadtalk: Apple Tart and Blackforest Roll

Anyways, enough about too-smart kids. Let’s talk about something sweeter…

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