Spot the difference

I am bored.

Looking forward

Last Friday marked the last day of work at my old firm (one of the Big 4, though I won’t say which). To be honest, I don’t feel anything as I have not been working for the past 2 weeks. Going back on Friday was simply to return the company’s laptop and other stuff, as well as to complete the exit interview. I declined the farewell lunch my colleagues suggested as I was never particularly close with them (don’t get me wrong, they are really nice people). Perhaps due to the long period of non-working, I unconciously felt that I have already left the firm. In a way, I am grateful for the opportunities that the firm has given me, for I won’t be able to get such a great (new) job if it weren’t for where I am before. Still, I can’t help but feel disappointed with the firm. Oh well, since its over, there is no point talking about it. Looking forward to having a better work life balance. Meeting new people. Enjoying challenges at the new place. Most importantly, more time for baking!

My beloved oven is still down so I can’t get any baking done. Just to share with you a simple tea that us asians like to brew to combat the hot weather. Chrysanthemum is a type of flower that can be boiled to make a tea and purported to help in the recovery of influenza due to its cooling properties. In terms of TCM (traditional chinese medicine), chrysanthemum tea is also used to treat blurring vision and dizziness. The tea has a subtle floral scent and is deep yellow in color. Rock sugar is added toweeten the tea, making it a great and refreshing drink in summer. Chrysanthemum is fairly common and you should be able to find it at your nearest asian supermarket, or the asian section of your grocery.

Chrysanthemum Tea

1 package of chrysanthemum

Rock sugar, as desired (depending on how sweet you want)

1. Bring a medium pot of water to boil. Add in the chrysanthemum and simmer for 20 minutes.

2. Add rock sugar. Stir occasionally and continue to simmer until all the rock sugar is dissolved. Sift out the flowers before drinking. Can be kept in the fridge for up to 3 days.

 

 

Making your own soft boiled eggs

Everybody have their own favourite type of way to eat their eggs. On top of sunny side ups and soft boiled eggs, I love century eggs and salted eggsas well. The latter two may be a little foreign to you peeps living in the western countries, but they are really common here and absolutely delicious (though century eggs are a little scary looking). Recently. I have a craving for soft boiled eggs and proceeded to make my own for breakfast since I am really free and have yet to start work at my new place. The eggs I used are the pale colored ones as show above. Mom says that they are free range eggs and have a higher nutrition as compared to the brown commercially produced ones. The pale colored eggs have a much yellower yolk (almost to the point of orange) the brown  ones and have a richer taste too. Yum. I can eat half a dozen at a go if I don’t have to worry about cholesterol! The first time round I tried cooking, they were a little unevenly cooked, probably because I did not add enough water to cover the whole egg. I am glad to say I got it just right this time. After adding a dash of light soy and a sprinkle of white pepper, who says that simplicity aren’t the best stuff?

Soft boiled eggs

2 eggs (room temperature)
Pot of water (enough to cover the eggs)
Bowl of iced water

1. Put the pot of water on low heat until barely simmering.

2. Add the eggs and set a timer. After about 3 minutes, turn off the heat and cover the pot. Let the eggs cook for another 2 minutes.

3. Transfer the eggs to the bowl of iced water so that it will stop the cooking process. Serve after cooling as desired.