I stumbled across on Doodlers Anonymous facebook page a few weeks ago, I have noticed one of their post were collaborating with Anorak magazine and calling for illustrators to draw their favourite sports. The best 12 drawings will be published in Anorak June issue. I am very lucky that my work has selected as final 12. My favourite sport is wearing stripy outfit and lifting weight. Please go to see another 11 amazing works:
http://doodlersanonymous.com/entry.php?entryID=1802
I have made some bacon mushroom soup another night, I had it with some bread with olive oil, I like olive oil more than butter on bread sometime, they are equally nice. There is my very rough sketchy recipe x
I always think all the bakeries in Hong Kong are very clever because they make the same dough and it goes well with almost everything. (My Japanese friend said it’s the same in Japan). The dough itself is a sweet dough but it goes well with savory topping/filling, such as frankfurter, sweetcorn tuna, ham…etc. but it also taste prefect with sweet red bean paste, lotus paste or custard.
On Tuesday, I used the same recipe of the cinnamon buns I made last week but put spring onion toppings for my dinner. Yesterday, I used the same dough but fill them up with creamy mushroom, and brought them to my friend’s party to share, it’s weird, but they love it 
I have made some cinnamon buns for my Sunday breakfast this morning. I started making it last evening, kneaded the dough and leave it for rising overnight. I woke up at 7am this morning and had second knead. Finally, we had our breakfast around 9.30am on the bed with a cup of tea. My husband said it is the best thing I ever baked.
I combined two recipes, I like the bread from one recipe (but I have changed a little bit), and I like the filling from another recipe (it has cinnamon, lemon zest, nutmeg, brown sugar, butter & sultanas). If you want to have them, I will share with you.
I have been sketching and taking pictures of my dinner last week. I had Cheesy Tuna Pasta on Monday evening & Fried Salmon Pieces in Sweet Soya Sauce with rice on Wednesday.
I have made some scones today. I ate them with plum conserve and double cream, it was very nice. The trick of baking them is leave the uneven surface, never tried to ‘smooth’ them, I glazed them with milk but I think I will glaze them with egg to make them more golden next time.
Making pickles is fun. I have made some pickled cucumbers today. There isn’t any measurements of the ingredients because you adjust your own taste of your pickles. I like mine very sour so I won’t put a lot of sugar in. Mine is very simple, some pickle recipes would use sesame oil, some would put in herbs, some would even put in flowers, some won’t use vinegar but fish sacue… You can pickle a lot of things, such as carrot, celery, cauliflower, cabbage and eggs…etc. Also, It’s a very nice gift for friends too
Fried rice is great, you can used up all the leftover in your fridge, and it tastes nice and very easy to make. But you really need to practice to make good fried rice, like rice are not sticking with each other, not too oily, not too soggy, you can bite every single rice when you eat it.
But I have been taught by my mum spring onion and eggs are essential for fried rice. So I always put them in my fried rice. There are many ways to cook fried rice, I always like to cook my eggs first because my mum told me egg would look shinny and light yellow in the clean wok, if we used the wok to cook something before, egg would go brown and look dirty. Another reason I cook my egg first because I like to eat the eggs ‘separately’ with the rice. Some people like to drop their eggs at the end of their cooking, the egg would melt with the rice, depends on what you like.
I missed the sketchbook exhibition in Brooklyn. I ordered the sketch book and I have also chosen the theme ‘Folk & Spoon’ . I could only manage to finish 10 pages of it before the deadline, so I didn’t sent it off at the end. I am still feeling angry to myself.
To compensate that, I started illustrate my cooking today, just some quick sketchy style drawings, write down some ideas, take a few photos of the food I made, and put them together. So that I could remember what I cook, how’s the food taste like, how to improve it next time…
I enjoyed it a lot.
I still love writing letters to friends instead of e-mail, sending Christmas cards to friends instead of e-card. My friend, Roo, she comes from Taiwan. I went to Taipei to visit her two months ago. We went to Sifen Waterfall together. It was very beautiful. We enjoyed it so much. While we were waiting for the train to go back to the city, Roo bought herself a postcard and a stamp. And then I remembered she likes to post postcards to herself. She has a whole collection of ‘postcards to myself’ postcards on her website, they are very interesting.
I just wrote a letter to Roo. So I went to the post office yesterday, I put a stamp on the letter and post it into the postbox, I said thank you to the postbox, and it replied ‘It’s okay, no worries’.
