April 30-Day Challenge: 28th Daily Limerick - Sunday Morning Pancakes

Sunday mornings should start with pancakes.

A few minutes is all that it takes.

At the pantry I muse

As I struggle to choose

Between chunky oat or lemony crepes.

Healthy banana bread pancakes

All Sunday mornings should be pancake mornings.  Quite possibly the easiest breakfast to whip up, and there's no one to see if I forgo cutlery and lick my fingers afterwards!

This morning I decided to go for chunky banana bread pancakes (here), but these crepes (here) are also a firm favourite, with much better finger-licking potential.

Crepe cooking in action

What's your favourite pancake recipe?

April 30-Day Challenge: 27th Daily Limerick - Harry Potter & Fan Fiction

The discovery of the website 'fanfiction'

Has become an engaging affliction.

For Harry and friends,

The fun never ends

Oh dear, I'm predicting a full blown addiction.

I've never kept it a secret that I'm a huge Harry Potter fan - I've been known to pick up one of the seven books, open any random page and just start reading, or start from the very beginning (a very good place to start) and emerge, vaguely depressed, at the end of the seventh some time later.  I'm normally a very fast reader, but I dragged out that seventh book because I didn't want to say goodbye to Harry, Ron and Hermione.  Well, now I've discovered fanfiction.net and I don't have to say goodbye any more.

For those who haven't heard of fan fiction (that was me until last week), in a nutshell it is when fans of a work (movie, book, whatever) continue, expand or rewrite the original story.  Stories always start with a disclaimer acknowledging the original author and stating that they do not own the characters etc, and the stories are published purely on the website for other fans to enjoy.

Before you write me off which adjectives such as "geek", "addict", "nerd", "weirdo", let me point out that fan fiction is believed to have started in the 17th century with an anonymously published expansion of Don Quixote, and over time fan fiction authors have included C.S. Lewis and Francis Hodgson Burnett.  Obviously the internet allowed for an explosion of fan fiction, and now fan-authored works are estimated to make up a third of all content about books online.

Debate continues over questions of copyright - some authors embrace it, some vigorously oppose it - but in the US it's considered a derivative work which means as long as the fiction contains a level of originality in it's own right, there are no legal issues.  

Currently, I'm reading the story of how Lily and James Potter (Harry's parents, for those non-Harry nuts) got together.  If you're interested, click here for the link.

Ok, I realise I'm opening myself up to a certain level of abuse here, but does anyone have any good recommendations?

April 30-Day Challenge: 26th Daily Limerick - Pirate Version of Jono's Special Request

I received a special request to translate yesterday's limerick into Pirate Language.  Here goes:

This limerick be Jono’s request

Aye, it be at his own behest.

“Arrrrrrr... do one about me,

Or I’ll feed you to the sea.”

“Aye cap’in, but the cost be your treasure chest”.

Jono - the man himself

Useful Things to know about Pirate Language

Pirate Language translator - click here to translate between English and Pirate Language.


Common Pirate Expressions - from yppedia (here):

Ahoy
Ahoy is the pirate equivalent of a greeting.
It can also be used in relation to incoming ships.

1) Pirate says: "Ahoy mates!"
2) Pirate says: "Ship ahoy!"

Aye
The pirate equivalent of "yes", aye can be used in a number is circumstances.

Captain says: "Will you bilge Pirate?"
Pirate says: "Aye, I will!"

Avast!
Literally means "stop," but it is also a piratey exclamation of surprise.

Pirate says: "Avast! It be the black ship!"

Arrr!
"Arrr" can be used by a pirate in almost any context. It can be used to express a pirate's approval, as a verbal declaration of his or her anger or sometimes as simply a way to ensure everybody around knows you are a vicious bloodthirsty pirate.

1) Pirate says: "Arrr! This be good grog!"
2) Pirate says: "Arrr! Matey!

Be
"Be" is commonly used by pirates in place of "am," "are," or "is." The past tense of "be" is "were" in singular and plural.

Hornswaggle
To cheat or defraud. Hornswaggling is a common occurrence amongst such dishonest folk as pirates.

Mate
A pirate friend, acquaintance or ally.

Pirate says: "Grab the sails there, mate!"

Me
The pirate equivalent of "my".

Captain says: "Me fleet is bigger than yers."

Landlubber
An insult aimed at non-pirates or anyone that does not frequently go to sea.

Pirate says: "Stop ye whining ye yellow bellied, lily-livered landlubber!"

Shiver me timbers!
Used to express surprise.

How do you think I went translating yesterday's limerick?  I couldn't figure out how to fit 'hornswaggle' into the limerick - any ideas? 

April 30-Day Challenge: 25th Daily Limerick - Jono's Limerick Special Request

This limerick's a special request.

It's about Jono, at his own behest.

"Pleeeease do one about me"

Came the over-lunch plea.

Well, here you go, now please let it rest.

April 30-Day Challenge: 24th Daily Limerick - A Happy Place

My balcony's where I start my day.

I always linger, wishing I could stay.

This moment of calm,

A warm tropical balm

That sends me off on my way.

April 30-Day Challenge: 23rd Daily Limerick - Hand Washing Dishes

Each night, with a full sink, I stand 

Staring, resigned, at stacked high pots and pans. 

I want the machine 

That leaves my pots sparkling clean 

And I'm not left doing the damned things by hand.

Photo by Miguel Pires da Rosa (FlickR)

April 30-Day Challenge: 22nd Daily Limerick - Mum and Dad

It started with a yank on a braid,

Then a flicked contact, and Mum had it made.

34 years - not bad!

Good on ya Mum and Dad,

A damned good innings so far you two've played.

Mum and Dad in Ho Chi Minh City

April 30-Day Challenge: 21st Daily Limerick - I'm a Kiwi, Therefore I Like Rugby

Rugby's more than our national sport -

If you don't like it they void your passport.

Best enjoyed in the pub,

With a few beers, mates and grub.

Pick your team, get out and support.

Image from superxv.com

Sadly, my home team (Hurricanes!!) didn't win this afternoon, and what's worse is that they lost to Sander's team. Sigh.

Review: Esquina

For me, Esquina has all the ingredients for a fabulous evening - small venue, no reservations, tapas, open kitchen, great vibe, and of course, fabulous food.  Turn up, get lucky, get eating.  And lucky I was!  - lucky enough to be taken there for our eight year anniversary!

I first read about Esquina a month or two before I actually made it through the door.  It's surprising that I made it at all, given the detractors: some terrible on line reviews about the food and comments such as "you'll never get a table", "don't bother for dinner unless you want to wait two hours", "make sure you go before 7pm or after 8.30pm".

I ignored all the food comments (I prefer to make my own mind up on that score, thank you), but did heed the advice on arrival time.  Despite battling my way through every red traffic light along Victoria/New Bridge (a battle, even on my bike), we made it there just before 7pm, and I'm glad we did.  Not only did we have the best seats in the house right in front of the plating area, but by 7.15pm there wasn't a spare stool in sight.

Proof that at least one person reads my blog
- previous hints about flowers were noted - 

The atmosphere at Esquina is very cool.  Almost everyone sits bar-side, along the length of the open kitchen.  And when I say open, I mean open.  None of this glass-fronted business you find elsewhere - Esquina allows you to truly be in the kitchen.  You can hear the chef directing (and occasionally berating) his troops, you can smell the precisely weighed basil being ripped up for the sorbet, you can see your own dishes created right in front of you, and  you might even chat to Andrew Walsh (executive chef), if you're really lucky and the kitchen is temporarily quiet.

View to the left, view to the right

Best seats in the house - slap bang in the middle of the bar (above) and right in front of the plating station (below)

Plating begins with squid ink aioli

So what did we have?  We started with an aperitif (beer for Sander, bubbles for me) with marinated olives - surprisingly sweet, but not overly so.  The grilled asparagus with slow cooked egg special was delicious - rich, with a touch of smoke from the bacon and lentil dressing.  The seafood mixed grill special was fantastic, and I'm going to have to experiment with creating my own romesco sauce aioli (dangerously good).  I don't usually pick the pork belly, but how can you turn down a description that reads "confit pork belly, chorizo, white beans, paprika skin"?  

My only slight disappointment was that our ham croquetas came half way through the rest of our meal when we would have preferred them at the beginning with the olives.  Honestly, this was probably our fault for being over eager and ordering too much in one go, instead of dish by dish.

Despite being superbly full, as we finished our wine watching dish after dish of delicious desserts coming out, our will power was beginning to waver.  We were finally pushed over the 'sweet treat' edge when two tiny cones of berry (?) sorbet were passed to us, and with our best intentions in tatters, we ordered the pistachio cake to share - absolutely no regrets.

Asparagus special

The end asparagus result

Seafood mixed grill for two - squid, prawns, scallop, snapper and stingray

So, the verdict?   Dinner for two - yes! For three - if you can get the corner?  For more - probably not, if you want to have a conversation.  Oh, and skip afternoon tea - you're going to need all the tummy capacity you can manage.  Enjoy!


Details:

16 Jiak Chuan Road
Singapore 089267
info@esquina.com.sg
Tel: +65 222 1616

Mondays to Fridays:
12 Noon to 3 pm, 6pm to 11pm

Saturdays:
6pm to 11pm

Closed on Sundays

April 30-Day Challenge: 20th Daily Limerick - The Weekend's Here!

Another work week flashes by,

They go in a blink of an eye.

The ‘to do’ list is long,

But motivation is gone.

It’s Friday afternoon - the weekend is nigh.

Image by Tim Geers (FlickR)

April 30-Day Challenge: 19th Daily Limerick - Eighth Anniversary

That night we talked 'til the dawn,

The concept  of 'us' was born.

Eight years to the day,

You stole my heart away.

We have a fabric that never looks worn.

In case you haven't guessed, 19th April is our anniversary.  Eight years - yikes!  That's gone fast!

And, yes, my heavy hint in yesterday's limerick paid off - I had a beautiful red rose waiting for me when I arrived at dinner.

April 30-Day Challenge: 18th Daily Limerick - Boot Camp in the Park

Twice a week I head up to the park,

Half asleep in the pre-dawn dark.

"Allez!" yells Martine,

When I'm slacking - she's seen.

This boot camp is no easy lark!

Boot camp girls

April 30-Day Challenge: 17th Daily Limerick - Say it with Flowers

A spot of brightness in your day,

Or cheering in their own unique way.

"I'm sorry", "I love you",

"I'm thinking about you",

There are so many things flowers say!

White roses for eternal love

I wonder if I'll get flowers for our anniversary tomorrow... hints don't get much more obvious than this!

April 30-Day Challenge: 16th Daily Limerick - Tony Soprano

My life is being ruled by a show,

And there's still one more season to go.

Almost every night,

I can't put up a fight.

I'm a slave to Tony Soprano.

Image from onlyhdwallpapers.com

April 30-Day Challenge: 15th Daily Limerick - A Soul Weekend

The weekend was good, on the whole.

The type that is good for the soul.

Good convo's, good food

Left me in an excellent mood,

As Monday t'ward me did roll.

Yes, I admit it... I'm playing catch up from Sunday...

Savour - Save Your 'Savour Dollars' for Something Better

The Savour Singapore 2012 festival was a mixed affair for me.  I loved the wine and whisky tastings, but I was constantly nagged by the vague feeling I was being ripped off.

Let's start with the positives.  There was a plethora of master classes to attend - choosing 30 minute slots of wine tasting, chocolate making, artisan bread, whisky tasting... it was so tough that I was forced to make a spreadsheet (yes, I'm that much of a dork) timetabling the classes to help me choose between them.  These master classes by and large free as well, which was excellent.

We were running rather late by the time we arrived (negating the need for half my timetable), but I hustled off to the wine tasting which turned out to be New Zealand sauvignon blanc - excellent!  Contrary to most New Zealanders, I'm more of a chardonnay fan, but slowly over the last two years I've found myself drinking more and more of New Zealand's most famous grape.  A perfect opportunity to learn more!

I joined up with the rest of our group in the wine tasting area briefly before whisking (ahem, excuse the pun) myself away to the whisky tasting (hmmm... I'm noticing a theme here).  Again, excellent.  Did you know that whisky drinkers are actually encouraged to add a drop or two of water to their whisky to release the volatiles and unleash the full aroma?  I had always thought 'proper' whisky drinkers disdained water. 

Single malt and single cask whisky

The other excellent drop from Savour was Somersby Cider (sigh, yes, definitely a theme).  Cider is definitely a Singapore-friendly drink, best served with lots of ice but are often overly sweet.  Somersby Cider was certainly on the lower end of the sweetness scale, with a good amount of 'tart', avoiding tasting like lolly water.

So now for my gripes.

Billed as an affordable event ("At Savour customers get to eat high quality food at affordable prices"), I found this to be blatantly untrue. Paying $60 for my ticket, I was given $30 Savour dollars on entry. This was enough to buy one drink and a small mouthful of food. This wagu beef pastry was delicious, but at $18 a pop, dinner becomes very expensive.

$18 for this?!

I was baffled by the wine tasting area - you couldn't purchase a glass of wine, let alone a bottle, for consumption. This meant that people were constantly popping back and forth between the seating areas and the stalls for a 'tasting' - not very good for carrying on a conversation. Yes, there were other areas in the festival where you could buy a bottle of wine, but no glasses or corkscrews meant that immediate consumption was distinctly discouraged.

So would I go again?  Probably not.  I had a good time, but it certainly didn't live up to the standard set by other food festivals I have been to.  Friends who went to the day time session seemed to enjoy it though.

Did you go?  Did you enjoy it?

Other Scenes from Savour

Ah, the Verve Cliquot tent.  If only I could be a permanent resident.

Not a sign you see every day...

I hope she didn't pay $18 for her egg

Apparently delicious, but the queue was about 20 minutes long!

April 30-Day Challenge: 14th Daily Limerick - The 'Right' Side of the Road

When you drive on the left every day,

You'd run the same, wouldn't you say?

But you stick to the right,

Seem surprised, get a fright,

When stubborn lefties refuse to give way.

Photo by JuditK (FlickR)

Seems logical, doesn't it?  Anyone who has ever walked the pavements and ridden the escalators, let alone run anywhere in Singapore will understand.  When I first arrived in Singapore I spent my time weaving in and out of the pedestrian traffic, giving way, dodging all over the pavement and getting extremely frustrated.  The 'eureka' moment came when I realised that I was actually a lot bigger than most of the people I was giving way to (yes, even the guys - I'm tall, ok!?).  So I stopped dodging, and walked straight.  No problem, let them move.

When running it's a little more interesting.  There's usually a 'face off' moment - you've seen each other from a distance, you're both sticking to the same line (me on the left, them on their right (my left)), and you privately make the decision on whether you're going to move or not.  The longer I live in Singapore, the less frequently I budge off my line (usually only for grannies, or people loaded with shopping bags).

Yes, I realise this makes me seem like an irate pavement hogger, but after two years, no one has been able to explain to me why everyone insists on driving on the left, but running on the right.  Perhaps I'm being wildly inconsiderate to some unknown rule, but I doubt it.  If you know the rule, please let me know!

Ah well, getting worked up about it is a bit like beating your head against a brick wall - you're the only one who gets hurt.

The Perfect Cookie - Chocolate Chips, Cocoa Nibs and Walnuts

Found:  the perfect cookie!

I'd been sitting on the recipe for a few weeks wondering where I could find cocoa nibs (quite difficult in Singapore) when I spotted a suspicious looking package at the Living Cafe (review here) - voilà!  As luck would have it, a wee girl I know was turning one and throwing a party, providing the perfect excuse to get baking.

They are utterly delicious (if I do say so myself).  Luckily I had already committed to taking them for the birthday party, because otherwise I would have stashed them and eaten the whole batch myself, I'm sure of it.

What are cocoa nibs, and what makes them so special?

Cocoa nibs are what you get after cracking the roasted cocoa bean when making chocolate.  After cracking, the nibs are ground into a paste ("liquor") which is then turned into chocolate by adding more cocoa butter and sugar, or turned into cocoa powder by separating out the cocoa butter.

Cocoa nibs are high in theobromine, which is used to treat high blood pressure and hypertension.  The proof is in the biscuit - guaranteed to make you feel gooooood!

Go on, take another one!


Chocolate Chip, Cocoa Nib and Toasted Walnut Cookies Topped with Artisan Sea Salt

The recipe (here) is from one of my favourite blogs - Design*Sponge - who has a regular 'In the Kitchen With' column with a plethora of talented contributors.  This perfect cookie was created by Jennifer Martine.

Ingredients

• 1 cup granulated white sugar
• 1 cup firmly packed brown sugar
• 2 sticks organic unsalted butter
• 2 large organic eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups of unbleached flour
• 3 cups bittersweet chocolate chips
• 2 cups toasted chopped walnuts
• 3/4 cup cocoa nibs
• sprinkled sea salt crystals on top (optional)

Preparation

1. Mix both sugars and butter until soft, and add eggs to the mixer one at a time. Then add vanilla, then baking soda and then salt while continuing to mix. Next, add the flour one cup at a time. Last, fold in the chocolate chips, walnuts and cocoa nibs.

2. Drop teaspoon-sized amounts of the dough onto a non-stick sheet pan, or even better, use a baking stone and top with a few sea salt crystals.

3. Bake at 325ºF for 15–18 min. or until the edges are browned or they reach your preferred doneness. I personally love them a bit overdone so they get crispy, almost candy-like. Serve with cold milk, a glass of pinot or port. — Enjoy!!!

April 30-Day Challenge: 13th Daily Limerick - Staying in on a Friday Night

Respond to all invites with "I might"
To save yourself from a fight
When all you want to do
Is watch an episode or two
Of Glee of a Friday night

Image from Wikipedia

April 30-Day Challenge: 12th Daily Limerick - Romeo and Juliet

In fair Verona the scene is set,
Where Romeo woos Juliet.
The odds - too great -
Did seal their fate
With poison and blade, so death is met.

Wild Rice's Romeo and Juliet

Wow!  Romeo and Juliet with passion, energy, laughter and tears, in Singapore.  Blood-soaked fight scenes, passionate kisses and a few Singaporean caricatures (watch out for the nurse!).

Not to be missed!

W!LD RICE
presents

ROMEO and JULIET12 - 28 APRIL 2012
DRAMA CENTRE THEATRE, SINGAPORE

Written by WILLIAM SHAKESPEAREDirected by IVAN HENG

Review: Open Door Policy - What's Your Policy?

Excitement built steadily all week once I'd made our reservation at Open Door Policy.  The buzz was funky interiors, cool location, great food... all a recipe for a great dinner.  ODP is a collaboration from the team at the Tippling Club and 40 Hands.  Current and ex expats will understand the potential of a child born from parents of that standard.

First impressions lived up to the hype completely.  A long narrow room (apparently an old church hall) with exposed brick, thick aged wooden beams (custom, I'm sure) and large silver panels on the ceiling - lots and lots of contrast.  At the entrance is a bar area lined with brightly coloured chairs where you can keep an eye on the kitchen walled behind glass.  The clusters of tables and chairs were distinctly metal-and-wood industrial; our table was half way down.

The menu (click here to check it out) is reasonably short and varied.  We weren't starving so we decided to share the halloumi cheese, white anchovies and crusty bread appetizer, followed by the confit duck leg for Sander and the pan fried sea bass for me.  I was having enormous difficulty deciding between the duck and the sea bass, so I'm lucky that Sander didn't mind sharing a bite or two.  

The halloumi appetizer was deliciously salty with the tomatoes and green olives giving just enough sweetness to balance the halloumi and anchovies.  I was expecting it to be served bruchetta-style given the 'crusty bread' descriptor, but the bite sized cubes were very much a part of the mix (and more brioche texture than crusty).

The confit duck leg with puy lentils, sage and smoked bacon had almost completely disappeared before I could snatch a fork full for tasting.  The verdict as 'delicious' from both of us, although Sander did say he wished the portion size was a little bigger - probably because it was so delicious.

The sea bass with artichoke, potatoes and rocket salad let me down a little, I have to say.  The citrus bite on the seared skin was just strong enough, and the fish was perfectly cooked.  Most mouthful combinations were delicious (fish+artichoke, fish+potato, fish+rocket) but any combination including skin+artichoke was incredibly salty.  Near the end of my meal my mouth was starting to feel a little pickled, and my water consumption rate was increasing.  Sander and I wondered whether the artichokes had come from brine rather than fresh, or perhaps someone had been a little too liberal with the pre-seared seasoning. 

As I was in the midst of the March sugar-free challenge, I could only watch enviously as Sander enjoyed his affogato.

The service was almost too attentive however.  In typical Singapore style, our dishes were whipped away almost the moment we placed our cutlery together.  Perhaps it was because we were at an earlier sitting, but with three different wait staff attending to us there was clearly no communication between them.  It felt like we were constantly being asked if we wanted to order a drink, or place our orders, or try some dessert, or coffee... and like we were being rushed out the door.


Disclaimer:
A friend who went a week later, with a larger group and a later sitting didn't have the same problem.  Nor was her pan-fried sea bass overly salted.  Maybe I was just unlucky.

April 30-Day Challenge: 11th Daily Limerick - Taxi!

Taxis seem as cheap as can be

But add up when you take two or three.

Get out of the back

To cut your wallet some slack,

Save your cents - take the MRT.

Photo by Geoff Penaluna (FlickR)

April 30-Day Challenge: 10th Daily Limerick - Tropic Thunder

When you see the dark clouds rolling in

Prepare your ears for the upcoming din

As the boom and the crash

Chase the neon-bright flash

In five minutes you'll be soaked to the skin.

Photo by gyverchangphoto (FlickR)