Oops...

I did it again.

I'm sorry ... heart.

Did you know...

a dead heart.

Can still hurt....

?

Did you know...

a dead heart.

Can still hurt....

?

~* The Highlight of My Everyday *~

The first person I think about the moment I open my eyes,

The one I look forward all day to have in my arms (besides my goggies),

The man I've never felt more comfortable sharing each second with,

who never fails to make me laugh with those immortal words...

"So can I be your boyfriend or what?"

To the most special someone in my life,

I MEUF YOU,
GarBear (ga-beh)

yup, thats Mine Mr. Perfect Thingie.

~ Ever the same ~

Chino MISSING

My BELOVED CHINO is MISSING!!!

Breed : Shih Tzu Mix (MALE)

Size : Medium

Description : WHITE & BLACK (half face + round black patch on right side torso)

 

Missing from : 16 February 2011 - Jalan Telawi area

!!! Please help me find him !!!

(REWARD GIVEN)

CALL ME : PAMELA - 012-4400456

.: My Life :.

I realized that .....all my life, I worked hard for everything...

for nothing.

Midnight Cravings

Thanks to the movie Eat Pray Love (yes, I read the book a whole year ago, thanks to my friend Cindy for recommending it to me way before we knew it was gonna be made into a movie), I'm now having Pasta and general Italian/French food cravings!!!

I was practically salivating when Julia Roberts was "having a relationship" with her pasta/pizza!!!

I could just "taste" that simple Spaghetti all’Amatriciana  as she slurped it up....and the rush of the juicy slice of Pizza Neapolitan.  

Spaghetti all’Amatriciana: Nowhere is the power of simple recipes and fresh ingredients more apparent than when Liz gorges herself on a heaping plate of this spaghetti and tomato sauce dish. Spaghetti all’Amatriciana—which, at its most basic, includes onions, tomatoes, pancetta, olive oil, and chili peppers—is native to the town of Amatrice, located to the east of Rome near the border dividing the regions of Abruzzo and Umbria. Although older, more traditional recipes included lard and bacon fat, olive oil has proved a healthier substitute and is now widely used in Italian trattorias throughout the country.

 

Neapolitan pizza (pizza napoletana): Authentic Neapolitan pizzas are typically made with tomatoes and Mozzarella cheese. They can be made with ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella di bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin).

I shall list my most missed European food...mainly French and a lil Italian...

 Let's start with my ALL TIME FAV appetizer....the Prosciutto & Melon is just LUSH on a hot summer afternoon lunch outdoors (yea, we have had a few of those while I was in Paris)

 

 Prosciutto & Melon

(Prosciutto e Melone)

Prosciutto (English pronunciation: /prəˈʃuːtoʊ/,^[1]) is an Italian word for ham. In English, the term prosciutto is almost always used for a dry-cured ham that is usually sliced thinly and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.

Tomate Mozzarella

(Tomatoes & Mozzarella cheese & Basil)

 needs little introduction.

Next, escargots au beurre d'ail (snails in garlic butter).

*slurp*

 

My simplest, easiest staple during Uni days,

Spaghetti + Prosciutto + Tomatoes

 Just cook the pasta of your choice, shred the gorgeous Prosciutto and slice up some Tomatoes if you wish...and VOILA!

(you won't believe how cheap Prosciutto/Parma ham is in UK/Europe!)

2nd easiest dish, Pasta Pesto! i 

 The name pesto comes from the same Latin root of "pestle," which is fitting as the sauce, in its simplest form, is made by crushing a few key ingredients together. There are two forms of pesto sauce, pesto alla genovese and pesto alla siciliana. The forms of the sauce are from Genoa and Sicily, respectively.
Pesto alla genoese is made with garlic, salt, extra virgin olive oil, Pecorino Sardo cheese, and Genoese basil. (It is important to note that Genoese basil is just one member of the large basil family.) The recipe for pesto alla siciliana is similar, but with tomatoes and less basil. It is widely accepted that the Genoese recipe for pesto, was the original recipe.

A hearty autumn/winter meal,

Cassoulet Toulousain

Although there are innumerable versions of cassoulet, most are based on a stew of white beans and various forms of pork. The dish gets its name from the pot it's traditionally baked in, the cassole, which is often shaped like a wide inverted cone to insure the greatest amount of luscious crust. This version includes duck confit and the French garlic sausages that are a specialty of Toulouse.

Moroccan CousCous

Couscous is a coarsely ground semolina pasta that is a dietary staple in North African countries. It is also widely used in Middle Eastern countries and has become popular in American dishes. It is made of semolina, flour, salt, and water. Similar to rice in shape, color, and texture, it is used in many dishes as rice would be. A grain of couscous is similar in size to a grain of sugar.

Popular in Algeria, Libya, Morocco and Tunisia, couscous is most often served with meat, mostly chicken, lamb or mutton, and vegetables. Each country seasons couscous differently. Moroccans use saffron, which creates a yellow colored dish, and might top couscous with fish and a sauce of raisins and onions. Algerians add tomatoes to their couscous and Tunisians create a spicy dish with harissa sauce, a hot pepper sauce.

Let's move on to my FAV SNACKS!!!

Firstly, the Cheese platter! 

OMG!!

*dies*

French cheese production is classified under four categories, and PDO/AOC rules dictate which category(ies) each protected cheese may be assigned to:^[2]

• Fermier: A farmhouse cheese, which is produced on the farm where the milk is produced.
• Artisanal: A producer producing cheese in relatively small quantities using milk from their own farm, but may also purchase milk from local farms.
• Coopérative: A dairy with local milk producers in an area that have joined to produce cheese. In larger coopératives quantities of cheese produced may be relatively large, akin to some industriel producers (many may be classed as factory-made^[3]).
• Industriel: A factory-made cheese from milk sourced locally or regionally, perhaps all over France (depending on the AOC/PDO regulations for specific cheeses).

If you haven't noticed, I LOVE CHEESE!! ALL KINDS OF GLORIOUS CHEESE!!

GIMME CAMEMBERT, Brie de Meaux, Roquefort, Boursin, Reblochon, Munster, Pont l'Evèque,  Époisses, Chèvre, Tomme de Savoie....*salivate*

 For a nutritious and filling lunch on the go...I'd grab a Baguette au Jambon + Fromage, while wandering the streets of Le Quartier Latin.

 

 Basically Ham & Cheese sandwich in a baguette, sometimes with cornichon/gerkins.

My Mostest!! MOSTESSTTTT fav food in the world...

SAUCISSON SEC!

MINE MINE MINE MINE MINE!!

u GO away!

 A delicious French style, dry cured sausage, thats probably more commonly known as SALAMI!

(ALSO MINE MINE MINE!)

 My daytime/midnight snacks....

Pretzel sticks

and Cornichon...(pickled gerkins in a jar)

yes, I have some weird tastebuds..but they're lush! Shaddap!

 Oh...there's still so many other food that I miss terribly...but this is already making my head spin and my stomach eat itself.. (yea not a pretty image..sorry).

I shall leave you to digest this while I gorge on a can of Pringles and dream of my food-orgasm....

À la prochaine

et

À Bientôt!