I have quite a lot of flour stock up just in case I have this sudden urge to bake, bake and bake. So, inevitably, this means I sometimes end up with expired flour because I didn’t have time to bake or didn’t bake enough to finish all the flour. Previously, I would have just thrown the whole packet of flour but now, it suddenly dawned on me that I should not let it go to waste at all.
Maxis launched the iPhone 4 at midnight and Digi’s iPhone 4 will be available in the morning. On Twitter, every tweeting Malaysian is mentioning about iPhone 4. So, heck, if I can’t beat them, might as well join them right?
Now, I DON’T really need an iPhone 4. Really. I mean my phone is only two years old. It only has scratches on it and gnaw marks on it because my baby insists on using it as a teether whenever she managed to ‘steal’ it. It doesn’t have 3G, it’s camera and video recording sucks, it’s difficult to check . . . → Read More: Why I do NOT need the iPhone 4
This is not about me actually. It isn’t even about this blog. Contrary to the title given and that this whole project is supposedly all about food blogs and foodie-bloggers, I beg to totally differ. To me, it is always about the food. It will always be about the food. Yep, that’s my tagline and here’s why I think this is not about me, or any other blogger or even about blogs.
Sometime, I feel that pictures speak louder than what I have to say or write for that matter. Just look at the picture of mini chocolate . . . → Read More: It is always about the FOOD
This is the final instalment of my cabbage recipe series. Really. I won’t torture you anymore with cooked cabbage pictures. Be glad that at least you won’t be able to smell the cooked cabbage. That that it smells bad or anything, especially not when I am the one who cooked it.
After putting it in soup and then in an omelette, now it is just cabbage cooked the usual Chinese way, stir fried and yes, you get it, healthy. No, I am not obsessed with healthy food. Whatever made you think that?
Flowers have always been the main ‘thing’ for Valentine’s Day but The Food Critic is not really big on giving me flowers (the last time I got a bouquet of flowers was so many years ago, I don’t even remember when it was).
Still, this year, I got a pleasant surprise when he came back with a plainly wrapped bouquet of white calla lilies and gruffly gave it to me (yes, The Food Critic gets very gruff when it comes to sweet, romantic stuff). Now, calla lilies may not seem romantic to some people but it is quite meaningful . . . → Read More: Valentine flowers, chocolate roses and heart-shaped chocolate mousse cake
When I first started blogging, it was mostly a personal blog on Penang and then, I got my own domains and started this site. I’ve heard about Foodbuzz from a famous local blogger and saw the ads at several other food bloggers’ sites. So, I joined the community out of curiousity.
Then I got invited to be one of their food publishers. It sounded good to me so I immediately signed up. Look what I received for being so buzzed about Foodbuzz:
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