Hors d’oeuvres, tapas, canapes and dim sum have something in common – they are “little dishes” or appetizers. Hors d’oeuvres and tapas are finger food. Some dim sum items are finger food, like char siew pao, but others require the use of chopsticks, so they can’t be called finger food. “Hors d’oeuvres” translated literally meansContinue reading “Beginner’s Choice: Little Wonders and Festive Food”
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Gardening Tips: Put A Little Skirt On It
By Andrea Pavee Plants housed indoors or out lend a distinct, but beautiful charm to any home. Some homeowners, however, feel that the “bare bones” of exposed topsoil, makes them look “naked”, and perhaps, unsightly. The good news? There’s a host of solutions available for you to fix that up right quick. Just “put aContinue reading “Gardening Tips: Put A Little Skirt On It”
To Carb or Not to Carb? It’s all about balance
Cousin Siri’s low carb dinner My cousin Siri (or P’Siriwan) sent me a photo of her Sunday dinner, with the following note: “Today is my low carb day so here’s my meal. The sweet and sour peaches contrasted well with the bitter watercress, the crunchy nuts contrasted well with the soft panfried tofu. I learnedContinue reading “To Carb or Not to Carb? It’s all about balance”
Gardening Tips: The Experiment
By Andrea Pavee Aeons ago, my husband and I bought a Dumbcane (Dieffenbachia Seguine) plant, at a local nursery. Our kids were small then and my gardening hobby lay deeply buried in netherworlds thus unknown to me. The plant lived for years at home, growing what I believed to be a millimeter each year. However,Continue reading “Gardening Tips: The Experiment”
Gardening – The Money Plant
By Andrea Pavee In a previous article, I wrote at length about the Golden Porthos, the most popular money plant, in my reckoning. As one of the easiest of plants to grow and propagate, it is my firm favourite. They grow fuss free in soil, hydroponic solutions or even in plain water – who couldContinue reading “Gardening – The Money Plant”
Sweet Memories of Pumpkins and Rubies
The good news for dessert-lovers is that Thai desserts are inexpensive to make. The not-so-good news is that they take a long time to make. I guess you can’t have your cake and eat it. I made Thai red ruby dessert (Tub Tim Grob) for the first time many years ago, and was surprised atContinue reading “Sweet Memories of Pumpkins and Rubies”
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