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Rather, should I start a pasta photo blog? Lol. Considering the amount of posts on pasta, in particular, aglio olio style pasta, I am quite certain that this blog has become a place where I post mainly on food.
Then again! …this could be fleeting, and when I get to go out taking photos again, be it on my travels or just roaming around on the streets in Singapore, I’d have non-food photos to post! Right now, I’m focusing on resting and recuperating and rehabilitating myself back to health after a major surgery. I look forward to traveling and doing outdoor photography again, this time, with a new purpose. God is my strength. Wildflowers and weeds grow all around us, and, although most of us will normally not pay much attention to them, there exists a quiet beauty surrounding them if we were to look at them closely and see how they fit into their surroundings (does it rhyme?).
I am liking brighter, lighter and neutral hues these days. Maybe because it's summer. But more so, I believe, is that they lighten my mood and brighten my day, just like the sun shining.
The world is getting darker, and it only makes sense (as a believer and follower of Christ) to be the light that shines and make it brighter. Mom dished out a hearty plate of spinach tomato cream pasta topped with a strip of pan-fried salmon belly for lunch. So sumptuous. I’m content.No photo today.
I, however, want to give all thanks, glory and praise unto the Lord God Almighty, for gifting me something really amazing. It is such a timely thing that as I looked back "from where it all started", God has always been there all the time and He has always been good (and will always be), even though there were times when my faith was shaken. I will write about this in detail in a later post, but know that in this post it's all about giving thanks in all things. Here's to the rest of the year of rest and acceleration, and watching God transform lives. #gratitude It was raining from morning till noon, a much needed relief from the exceptionally warm and humid weather lately. It’s also the perfect kind of weather to have noodle soup for lunch…and also bring out my FujiX camera and snap photos of of my lunch.
Phwoarrr. Today's so hot - actually, it has been really warm and humid lately - I feel as though my face has been naturally moisturised by the heat. I met my friends for lunch at Wimbly Lu cafe at their Jalan Riang outlet which is tucked somewhere in a quaint and quiet neighbourhood in Serangoon. A really nice place to chill. Kind of whimsical as well. For the mains, we ordered a waffle topped with ice cream and fruits, chicken and avocado open sourdough sandwich with cheese, and sakura ebi aglio olio with chili, and then we finished off our lunch with Wimbly Lu's handcrafted chocolates in an assortment of flavours. I have to say that, despite Wimbly Lu being a brunch place, their sakura ebi aglio olio was not a disappointment. In fact, it is now one of my favourite aglio olio pasta. Well...if you know me, you will know that I love garlic and (olive) oil based pasta... As usual, I am ending my blog post with some photos I took (except for the wefies), because why not. Good things need to be shared. :) I have been cooking more regularly at home, attempting to dish out the best aglio olio sauce-based pasta (to my liking :P), if you see or have seen the few posts before this.
Lately, I am in love with Marutai ramen (マルタイラーメン) - Don Don Donki here sells a wide range of flavours. My favourites are the tonkotsu (豚骨) ramen broths, especially the Nagahama (長浜) and Kagoshima (鹿児島) variations which are really homey, and the Miyazaki (宮崎) spicy ramen broth which is legitimately spicy enough by Japanese standards. Last Saturday, I decided to purchase Marutai's Tan Tan Maze Soba (担々まぜそば) because I just wanted to try something different. The dan dan noodles are slightly thicker than their ramen counterpart and more springy. I added stir-fried garlic-ginger minced pork and wood ear fungus (in place of bok choy) for some crunch, and completed the dish with a hard boiled egg. The only gripe was that it was not spicy enough...not that I can eat a whole chili padi on its own (I'd regret if I did)...well, it's not supposed to be Sichuan style. |
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