I want to share the things that has and are happening. But the words and thoughts stumble over each other into a disorganized mess (like my room, but my room’s an organized mess, or so I like to think!)
For now, I found a video on Vimeo I like to share, something that I’ve always believed ;)
Finding Love from hailey bartholomew on Vimeo.
There is a time for everything,
and a season for every activity under the heavens:
a time to be born and a time to die,
a time to plant and a time to uproot,
a time to kill and a time to heal,
a time to tear down and a time to build,
a time to weep and a time to laugh,
a time to mourn and a time to dance,
a time to scatter stones and a time to gather them,
a time to embrace and a time to refrain from embracing,
a time to search and a time to give up,
a time to keep and a time to throw away,
a time to tear and a time to mend,
a time to be silent and a time to speak,
a time to love and a time to hate,
a time for war and a time for peace.
I finally got down to learning how to make bread :D Signed up for a course at Creative Culinaire with my friend Karen. We each went home with about 9 – 12 pieces of delicious bread each! When I woke up the next morning, more than half of it was gone… haha.
Ham and cheese, with mayo, chili and mixed vegetables
Almond sugar twists
Pandan red bean buns
I don’t often bake breads, so this class has been really helpful in understanding the scientific and technical aspects of bread making, and also learning the visual and tactile cues while making the dough.
We have 3 more lessons to go. It got me thinking on signing up for some other classes, because I love understanding how baking works. I’m not a visual reading kind of learner :p, so classes really help.
More pics to come soon!
Last week, I finally got to visit the Gardens by the Bay at night :)
I’m really enjoying my new OMD-EM5, along with the panasonic 20mm f1.7 ;) I’m now eyeing the Panasonic 14mm f2.5 and 45mm f.18 so that I have more options while shooting!
The nightmare weeks at work are finally over, but I’m just mostly frustrated trying to clear up other people’s messes. The woes of office life. But I shall not bore you with more angsty rants about my dramatic and boring (yes, how is that possible? I didn’t realise it was until I started working where I am…) cubical life, because I now want to share with you my new recipe for crunchy oatmeal raisin cookies!
I’m on a roll for crunchy cookies :D This was modified the previous crunchy double-baked chocolate chip cookies. Crunchy, thick, and very good for dunking. I got a few other classic cookie variations I’m thinking doing with the same recipe – coconut oatmeal, double chocolate chip, white chocolate chip with macadamia / cranberry, coffee and almond / walnut cookies. And maybe one with cornflakes!
Crunchy Oatmeal Raisin Cookies
Makes about 100 2-inch cookies
Ingredients
250g all purpose flour, sifted
75g baby oats
1/2 cup ground oats
1 1/2 tsp cinnamon powder
1/4 tsp all spice (optional)
1 tsp baking powder
1/2 tsp salt
250g unsalted butter, room temp
100g castor sugar
100g dark brown sugar
1 large egg
1 tsp vanilla vanilla extract
1 1/2 cup raisins (soaked in water for about 1/2 hour, then dried)
Additional oats for rolling the dough!
Directions
1. Preheat oven to 175°C.
2. Sift together the flours, baking powder, oat flour, oats, cinnamon powder and salt.
3. In a separate bowl, beat together your butter and sugar. Beat in egg and vanilla essence.
4. Add in the flour mixture and mix until combined. Fold in the raisins.
5. At the point, you can drop them by teaspoons onto your baking tray.
I prefer to chill the dough and let it rest in the fridge for at least 30 minutes so that it’s easier to handle. Roll them into about 1 1/2 inch balls, and roll one side of the ball in your extra oats. Place it on the baking tray without flattening it.
6. Bake for about 15 minutes, and remove from oven to cool. (If you want slightly softer, chewy cookies you can stop here :D). Lower your oven temperature to 150°C.
7. After cooling for 10-15 minutes, return cookies to oven for about 10 minutes at the lower temperature.
8. Remove from oven and leave to cool completely cool on cooling rack.
