Haniecraft

I got loads of fabric swatches from the design studio at work. (Thanks Helen! Believe me, when I saw them I was like a little child in a candy shop.) Dermot said I should make good use of them. (He's just kind enough not to say if they are of no use to me, I'd rather like a compulsive hoarder.......)

Above: This is Milly, a companion to Percy. (I can post a pic of Percey for those who haven't met Percy before. If you've been to my place, you know that's the cat which serves as a draft stopper at the front of our kitchen door.)

Below: A hanging fabric vase. I put a little jar glass with flower inside and hanged it at the window as a decorative device.

What do we eat for dinner?

Firends asked what we eat for dinner at home. This is one of the fast dinner I made:

Minced pork, fried Pakchoi and deep fried tofu in oyster sauce mix rice noodle.

落雪報導 (AGAIN!!!)

It snows again today! It's April already!!!

Below:
Left-- Yesterday afternoon from the windows of our flat, there's a rainbow!!
Right-- This morning, it was rather Christmasy out there!

Kimchi Kimchi

Being enlightened by a Korean friend, I attempted to make my own Kimchi. It actually tastes pretty good!

Ingredients:
1 big Chinese Cabbage
Korean Red Chilli powder
Sea Salt (about 100g for 1 large cabbage)
Rice Vinegar
Fish Sauce (I used Japanese one. That's what I have at home.)
Sugar
Optional: Garlic and Spring Onion (my husband is allergic to garlic, so I didn't put any in.)

1. Chop the cabbage. Rub salt into the leaves and leave it for about 5 or 6 hours. Moisture will be drawn out from the cabbage by the salt. (if you like softer texture, leave it overnight).
2. Rinse the cabbage if you think it's too salty, or else just drain the salty fluid.
3. Mix in other ingredients, press it down to squeeze out air trip in between the layers of leaves. Leave it for a day.

It can be stored in the fridge for up to 2 weeks, but it's nice to enjoy 'instant' Kimchi as well. 'Instant' Kimchi is still crunchy, less slimmy and has a fresh taste to it.

Mini Shopper

It has been a while since I had my last project (which is a fabric slipper). I went onto the Cath Kidston website recently and thought I should do a fabric shopper. It is somehow similar to the bike helmet bag I made 2 years ago........

Belgo Restaurant (比利時風海鮮酒家)

Restaurant Name: Belgo Noord (There is also a Belgo Central locating near Convent Garden)

Specialist of: Seafood (mussels, fish), traditional Belgian Dishes, wide range of Belgian Beer

Price Range: GBP20/person for 2 courses, drink and service

Comments:

i The half kilo 'starter' steam mussels is actually suffucient as a main for one person. Can order frites and bread as side to go with it (bread is essential for dipping into the wine/cream sauce, which is absolutely scrumptious).

i My personal choice of beer is always Fruli Strawberry beer. Boys usually find it rich and sickly.

i Pre-theatre menu is pretty good value (Mon-Fri 5:30-7:00pm)

Hanna's rating: YYYY

(Left: Haddock Hoegaarden -- Deep fried Haddock in a Hoegarrden beer batter with buttered broad beans &suger snap peas, served with tartare sauce and frites GBP10.95)

(Right: Starter portion "Demi Kilo De Moules Classiques" -- Half Kilo of mussels steamed with white wine, celery & onion, served in cream sauce GBP5.50)

(Left: Yummy!)

(Right: "Carbonnade Flamande" -- Beef braised in sweet Gueuze beer with apples and plums GBP9.95)

(Left: Belgo's website featured a few recipes of the dishes they serve. It's a very interesting website.)

(Right: Tips on making Belgian style frites.)

落雪報導

因遭到家人投訴好耐無update個blog，惟有post D最新情報....

三月la~~重要突然變凍同落大雪，實在太奇怪la!!最過份係難得有4日Easter連假，不斷落雪，人家想出去玩ma.....似乎只可以做d室內活動如到商場shopping或留係室企上網/打機/睇書。

下圖: 從家窗戶看到的下雪景象