Busy Week

Its been a week of chaos, work has been super busy with all the new reports to do and me having a bad headache for almost a week.

I will take this weekend to rest and spend some time watching Man U beat Liverpool tom.

Will try to put out some photos of the chilli festivals i went to.

Last week i bought 10 chilli plants ... now my backyard is a chilli garden with Chilli from all over the world

I got in my garden the Red Silvana Habenero - supposedly one of the hottest chilli in the world. And I can attest to it. Tried it and boy was it HOT !!

I have now 15 pots of chilli... so anytime i can spice up your life ....

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Charlie and the unicorn

My colleague told me to watch this youtube. Some people really have time in hand to this. But i think only those who have a sense of humor will find it funny. Weird voice



Seriously i cannot understand why people would make this ??

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God i know - CHC

Here is another song from CHC which is really nice. I must admit they are the asian version of Hillsongs and probably one of the best in Praise and Worship. Apparently they have full time musicians who writes songs daily for the congregation.

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Carling Cup winners

Time to celebrate ~~~~~

Liverpool lost to middlesborough
Man u won League Cup

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The baby is coming soon

Kris has move out, Vic as usual still is moving out. Thank God that I gave him a 2 weeks head start. Vic usually takes longer than most go do anything so its good i planned for contingency as it would be tragic to see him sleep on the street when my mother-in-law comes.

From the latest news he will be moving prob to Joondalup as a temporary accommodation. I made a bet with him that he will be late for work quite often. Even when he was staying in my place he would make it to work just in time or sometimes even abit late. I cannot imagine him having to wake up at 6.45am and leave house by 7.30am to give himself an hour headstart.

Painted the cot and now waiting for Vic to move out so i can move the baby stuff in. troublesome yes... but what can i do.

Hopefully this weekend will be a smooth one.

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Puree of Potato and Celeriac with Garlic

Puree of Potato and Celeriac with Garlic
This is a beautiful combination of flavours and perfect, as all purées are, for serving with braised dishes that have lots of sauce. Because you don't want to be mashing potatoes at the point when your guests are just arriving, we tested this, making it a couple of hours in advance and keeping it warm. There were no ill-effects whatsoever.

Serves 8
Ingredients
1 lb (450 g) potatoes 2 lb (1 kg) celeriac 2 fat cloves garlic, peeled 2 oz (50 g) butter 5 fl oz (150 ml) double cream or crème fraîche salt and freshly milled black pepper

First tackle the celeriac. You will need to have a bowl of cold water ready in which to put the prepared pieces to prevent them browning. Peel the celeriac thickly with a knife. Then cut into approximately ¾ inch (2 cm) cubes. Leave these pieces in the water whilst preparing the potatoes. Peel and cut these into 1 inch (2.5 cm) cubes – ie slightly larger than the celeriac.

Now place the prepared vegetables in separate saucepans with 1 clove garlic to each saucepan. Pour enough boiling water over the vegetables just to cover them, add salt and simmer them for about 10 minutes or until they are tender.

Drain each vegetable in a colander, place them together in a large heatproof mixing bowl and add the butter and cream or crème fraîche and some freshly milled black pepper. Next, using an electric hand whisk, whisk them to a purée using the slow speed to break them up, then the fast one to whisk them till smooth. Now taste and season the purée, then place the bowl in a roasting tin half-filled with barely simmering water and it will keep warm quite happily until your guests arrive.

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Parsnip Puree Recipe

Watched alot of cooking show and this side dish keeps coming up. I will try this tommorrow and see how it goes

Seared Tuna with Parsnip puree

Parsnip puree

Cooking time: Less than 60 minutesSpecial options: VegetarianCourse: Condiment
INGREDIENTS
50g unsalted butter500g of parsnips peeled and cored3 cloves of garlic, peeled250ml vegetable stock250ml milk100ml cream¼ bunch of thyme, tied together with string1 bay leafsalt and pepper
METHOD
Cut parsnips into 3cm pieces.Heat a medium sized saucepan, and then add butter. Once it begins to foam, add parsnips and garlic. Season well. Sauté for a couple of minutes without colour. Add stock, milk, cream, thyme and bay leaf and bring to a simmer.Cook on a low heat for about 30 minutes or until parsnips are tender.Once parsnips are cooked, strain and reserve liquid. Blend the parsnips (small portions at a time) adding a little of the liquid to achieve the right consistency.Check seasoning.

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Hope Singapore

And so its official Ps Jeff was officially appointed the Senior Pastor of Hope Singapore. Ps Ben is asked to go to Hope USA to oversea the American expansion.

I am glad Ps Jeff would be leading Hope Singapore forward, he is a very gifted preacher, funny and relevant. I always enjoying listening to his sermons and he will be leading the single largest Hope International Congregation of worshipers numbers i think close to 5000 people .

I will pray Hope Singapore can break the 10,000 people barrier.

Of course City Harvest, New Creation ar still miles ahead number close or over the 20,000 mark. But we will get there.

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