Saturday, August 14, 2004
Lodge Olympics 2004
In a display of lights, lasers and smoke, the lodge was turned into a massive party place. A DJ was playing in one corner stuff you listen to when you go to any Ministry of Sound events. What makes a great party? I guess the fact that there were lots of people from and outside of college, a great party atmosphere, good friends and lots of goss makes it a fun time for all. The alarm went off during the party, caused by some idotic chicks who were smoking in the bathroom. One thing led to another and the Fire Brigade came, George the caretaker came and eventually Sean came. Sigh..
They finally changed the music to some old skool hip hop. Brought us back to our teenage years hahahahahaa. Went off at about 12:30 am..the party was supposed to have ended at about 11:30 p.m, but oh well.
In a display of lights, lasers and smoke, the lodge was turned into a massive party place. A DJ was playing in one corner stuff you listen to when you go to any Ministry of Sound events. What makes a great party? I guess the fact that there were lots of people from and outside of college, a great party atmosphere, good friends and lots of goss makes it a fun time for all. The alarm went off during the party, caused by some idotic chicks who were smoking in the bathroom. One thing led to another and the Fire Brigade came, George the caretaker came and eventually Sean came. Sigh..
They finally changed the music to some old skool hip hop. Brought us back to our teenage years hahahahahaa. Went off at about 12:30 am..the party was supposed to have ended at about 11:30 p.m, but oh well.
Sunny Saturday
Went go-karting in the morning, it was the first time I ever drove anything. Woah..the rush..the exhiliration...the stupid aching arms... I never realised how scary it was to be inside a contraption that could double-up as a death-trap. I had a great time with Steph, Wen, Daren, Law, Han Yin, and the rest of the Trinity bunch that went on the ISS event. Kart-World was at Belmont, it took about half an hour by car. It would be a good activity to go with the wing, but its going to be pretty expensive. For a moment, each and everyone of us had the opportunity to pretend that we were Michael Schumacher. Steph is scary behind the wheel and so was Michael. Overall champion of the day was Daniel! Woohoo Trinity was represented well there. Hahaha.
Went go-karting in the morning, it was the first time I ever drove anything. Woah..the rush..the exhiliration...the stupid aching arms... I never realised how scary it was to be inside a contraption that could double-up as a death-trap. I had a great time with Steph, Wen, Daren, Law, Han Yin, and the rest of the Trinity bunch that went on the ISS event. Kart-World was at Belmont, it took about half an hour by car. It would be a good activity to go with the wing, but its going to be pretty expensive. For a moment, each and everyone of us had the opportunity to pretend that we were Michael Schumacher. Steph is scary behind the wheel and so was Michael. Overall champion of the day was Daniel! Woohoo Trinity was represented well there. Hahaha.
Saturday Afternoon Soccer
Hull was playing against the Division B wings, i.e Cook, Argyll and Durrow. We were the only team too beat Cook. Later on during the night at the Lodge Olympics, Ryan was telling Mel that "You know, Hull was the only one who beat us in Soccer", amazing that Cook went on to beat every single team after that. Hull "Green Machines" Wing players: Tun Hang, Kudzai, Scott, Joel, Abel, Raj, Graeme, Neelen, Sarah, Alia, Jenna and Brenda. We had a great turnout with quite a number of supporters.
Hull was playing against the Division B wings, i.e Cook, Argyll and Durrow. We were the only team too beat Cook. Later on during the night at the Lodge Olympics, Ryan was telling Mel that "You know, Hull was the only one who beat us in Soccer", amazing that Cook went on to beat every single team after that. Hull "Green Machines" Wing players: Tun Hang, Kudzai, Scott, Joel, Abel, Raj, Graeme, Neelen, Sarah, Alia, Jenna and Brenda. We had a great turnout with quite a number of supporters.
Saturday, August 07, 2004
Funnel Cake
4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup brown sugar
3 eggs
2 1/4 cups milk
1/2 teaspoon vanilla extract
Oil, for deep frying, (ratio should be 1:1, canola oil to peanut oil)
1/4 cup granulated sugar
1 teaspoon cinnamon
Equipment:
Funnel
In a bowl, sift together the flour, baking powder and salt. Stir in the brown sugar. In a separate bowl, whisk the eggs. Add the milk and vanilla extract and whisk again. Whisk in the dry ingredients until smooth.
In a deep wide pan, heat frying oil top 375 degrees F. Hold your finger over the bottom of the funnel or use a funnel cake dropper and fill it with the batter. Hold the funnel over the hot oil and remove your finger then immediately start drizzling the batter into the oil, moving the funnel around to make a criss-cross or scribbly design. Fry until golden brown on one side then flip it over to fry the other side. Remove the funnel cake from the oil with a slotted spoon or spatula and drain on a paper towel. Mix the sugar with the cinnamon and sprinkle the funnel cakes heavily with it. Serve immediately.
4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup brown sugar
3 eggs
2 1/4 cups milk
1/2 teaspoon vanilla extract
Oil, for deep frying, (ratio should be 1:1, canola oil to peanut oil)
1/4 cup granulated sugar
1 teaspoon cinnamon
Equipment:
Funnel
In a bowl, sift together the flour, baking powder and salt. Stir in the brown sugar. In a separate bowl, whisk the eggs. Add the milk and vanilla extract and whisk again. Whisk in the dry ingredients until smooth.
In a deep wide pan, heat frying oil top 375 degrees F. Hold your finger over the bottom of the funnel or use a funnel cake dropper and fill it with the batter. Hold the funnel over the hot oil and remove your finger then immediately start drizzling the batter into the oil, moving the funnel around to make a criss-cross or scribbly design. Fry until golden brown on one side then flip it over to fry the other side. Remove the funnel cake from the oil with a slotted spoon or spatula and drain on a paper towel. Mix the sugar with the cinnamon and sprinkle the funnel cakes heavily with it. Serve immediately.
Wednesday, August 04, 2004
La danse est l'expression verticale d'un désir horizontal.
Tuesday, August 03, 2004
Tu
Avant que je vous aie connu, j'ai eu vous ai toujours aimé, même pendant que je rêvais de qui j'ai aimé. Mon image intérieure était un portrait de vous, années avant que votre coeur que mon coeur se déplacerait. Vistas de sortilège sont mais rarement, car nous les trouvons en réalité. Est l'amour avec vous ce que j'ai rêvé, mais vraiment, Éden en tant qu'aucun rêve pourrait jamais être. Ni est ce la magie du moment, le costume approprié pour les vacances.
Avant que je vous aie connu, j'ai eu vous ai toujours aimé, même pendant que je rêvais de qui j'ai aimé. Mon image intérieure était un portrait de vous, années avant que votre coeur que mon coeur se déplacerait. Vistas de sortilège sont mais rarement, car nous les trouvons en réalité. Est l'amour avec vous ce que j'ai rêvé, mais vraiment, Éden en tant qu'aucun rêve pourrait jamais être. Ni est ce la magie du moment, le costume approprié pour les vacances.
Qué puedo hacer?
No sé seriamente qué sentirse. Estoy enojado y dissappointed, pero tengo que moverme encendido. La materia que me mata es que siempre que me haya movido encendido, él termina encima de romperse para arriba con su novia. Realizo que es estúpido de mí aguardar ansiosamente para ver su conocido hacer estallar para arriba en mi mensajero cada mañana. Pienso que es porque es la última vez nosotros puede charlar con uno a sin cualquier persona la presencia de else's que nos afecta. No puedo odiar la muchacha que él está actualmente con pues ella es uno de mis residentes. He estado intentando tan difícilmente odiarlo, pero inútilmente. He tenido gusto de él para lejos demasiado largo y había caído demasiado difícilmente.
No sé seriamente qué sentirse. Estoy enojado y dissappointed, pero tengo que moverme encendido. La materia que me mata es que siempre que me haya movido encendido, él termina encima de romperse para arriba con su novia. Realizo que es estúpido de mí aguardar ansiosamente para ver su conocido hacer estallar para arriba en mi mensajero cada mañana. Pienso que es porque es la última vez nosotros puede charlar con uno a sin cualquier persona la presencia de else's que nos afecta. No puedo odiar la muchacha que él está actualmente con pues ella es uno de mis residentes. He estado intentando tan difícilmente odiarlo, pero inútilmente. He tenido gusto de él para lejos demasiado largo y había caído demasiado difícilmente.
Just realised something a lot of my recent posts have been abut food. Oh well... I shall sink my teeth into a nice little chocolate and hazelnut tart from Bartlett's Bread. Oooooh heavenly. I need the endorphins I tell you, been feeling like crap the whole. Breakfast did not help, anyways went to the gym today to get those endorphins coming. Still felt like crap... miserable, depressed and nauseated. I think I overdosed on my pills last night. Symptoms: couldn't walk straight, can't sit and eat my dinner. Staring out into nothing ness last night.... I left my door open as I slept last night. I think I should head off to bed. Body starts to shake all over again...
Monday, August 02, 2004
Gypsy Tart
8oz shortcrust pastry
400g evaporated milk
12oz dark muscavado sugar
Preheat oven to 20oc. Roll out pastry and line a 25cm flan ring. Bake blind for 15-20 mins. Leave to cool.
Whisk milk and sugar together for 10-15 mins until light and fluffy. Mixture should be coffee coloured.
Pour mixture into pastry case and bake for ten mins. it will now have a slightly sticky surface, but will not set until it has been left to cool. serve cold
8oz shortcrust pastry
400g evaporated milk
12oz dark muscavado sugar
Preheat oven to 20oc. Roll out pastry and line a 25cm flan ring. Bake blind for 15-20 mins. Leave to cool.
Whisk milk and sugar together for 10-15 mins until light and fluffy. Mixture should be coffee coloured.
Pour mixture into pastry case and bake for ten mins. it will now have a slightly sticky surface, but will not set until it has been left to cool. serve cold
Chocolate Nut Truffles
12 ounce bag of chocolate chips
1 teaspoon vanilla
1/2 cup condensed milk
1 cup walnuts, pecans or almonds which have been finely chopped
Unsweetened cocoa powder
Melt chocolate over a double boiler or microwave in a glass dish on high for 3-4 minutes until completely melted. Stir-in vanilla and condensed milk. Chill mixture for one hour. Scoop out even portions and roll in nuts to form a ball. Work quickly so that the truffle mixture doesn't melt! Roll the truffles in cocoa. Keep the truffles refrigerated until you're ready to serve.
12 ounce bag of chocolate chips
1 teaspoon vanilla
1/2 cup condensed milk
1 cup walnuts, pecans or almonds which have been finely chopped
Unsweetened cocoa powder
Melt chocolate over a double boiler or microwave in a glass dish on high for 3-4 minutes until completely melted. Stir-in vanilla and condensed milk. Chill mixture for one hour. Scoop out even portions and roll in nuts to form a ball. Work quickly so that the truffle mixture doesn't melt! Roll the truffles in cocoa. Keep the truffles refrigerated until you're ready to serve.
Chocolate Chip Cookies
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (11-oz. pkg.) Semi-Sweet Chocolate Chips
Preheat the oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (11-oz. pkg.) Semi-Sweet Chocolate Chips
Preheat the oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Rocky Road
10 bars (1.5 ounces each) Milk Chocolate, broken up
3 cups miniature marshmallows
3/4 cup coarsely chopped walnuts
1/2 cup red candied cherries, chopped
Place chocolate in large microwave-safe bowl. Microwave on medium (50% power) 1 minute. Stir. Microwave 1 minute more or until chocolate softens. Stir until smooth. Let cool.
Line an 8-inch square baking pan with foil, extending foil over edges of pan.
Stir marshmallows, walnuts and candied cherries into chocolate. Spread mixture in prepared pan.
Let candy mixture set about 1 hour or until firm. Or refrigerate until firm, about 30 minutes. When firm, use foil to lift candy out of pan. Cut candy into 1-inch squares. Store tightly covered.
10 bars (1.5 ounces each) Milk Chocolate, broken up
3 cups miniature marshmallows
3/4 cup coarsely chopped walnuts
1/2 cup red candied cherries, chopped
Place chocolate in large microwave-safe bowl. Microwave on medium (50% power) 1 minute. Stir. Microwave 1 minute more or until chocolate softens. Stir until smooth. Let cool.
Line an 8-inch square baking pan with foil, extending foil over edges of pan.
Stir marshmallows, walnuts and candied cherries into chocolate. Spread mixture in prepared pan.
Let candy mixture set about 1 hour or until firm. Or refrigerate until firm, about 30 minutes. When firm, use foil to lift candy out of pan. Cut candy into 1-inch squares. Store tightly covered.
Molten Chocolate Cake
Frozen Chocolate Centers:
4 bars (1.5 ounces each) Dark Chocolate, coarsely chopped
3/4 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon orange-flavored essence
1 teaspoon vanilla extract
1/4 teaspoon finely grated orange zest
Chocolate cake:
6 bars (1.5 ounces each) Dark Chocolate, coarsely chopped
1/4 cup water
2 teaspoons instant coffee granules
3/4 cup plus 3 tablespoons sifted all-purpose flour
1/8 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup plus 1 tablespoon granulated sugar, divided
2 teaspoons vanilla extract
3 large egg yolks, at room temperature
4 large egg whites, at room temperature
Orange Cream:
1 1/4 cups heavy cream
1 tablespoon granulated sugar
1/4 teaspoon finely grated orange zest
4 teaspoons orange-flavored essence
Garnish:
Confectioners' sugar
Unsweetened cocoa powder
Mint leaves
Make the chocolate centers:
Place chocolate in 1-quart measuring cup with a pouring spout. Heat cream and corn syrup in saucepan over medium heat until it comes to a gentle boil. Remove from heat. Pour hot cream over chocolate. Let stand for 30 seconds. Gently whisk until smooth. Stir in orange essence, vanilla and orange zest.
Cover ice cube tray with plastic wrap. Press down plastic to line six ice cube cavities with plastic. Pour warm chocolate mixture into cavities, filling to the tops. Cover and refrigerate remaining chocolate mixture for use as sauce. Cover filled ice cube tray with plastic wrap and freeze for 3 to 4 hours or until solid. Keep frozen until ready to assemble dessert. Make the chocolate cakes:
Preheat oven to 425F. Generously butter bottom and sides of six 6-ounce ramekins and place on baking sheet.
Place chocolate, water and coffee in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
Stir together flour and salt.
Beat butter in mixing bowl until creamy, using electric mixer at medium speed. Gradually add 1/2 cup sugar, beating until light and fluffy. Beat in vanilla. Add egg yolks, one at a time, beating well after each addition. Add cooled chocolate mixture and beat until smooth.
Beat egg whites in mixing bowl until frothy, using electric mixer at low speed. Increase speed to high and beat until soft peaks form. Add remaining sugar, 1 teaspoon at a time, beating until stiff shiny peaks form.
Fold one-third of egg whites and one-third of flour mixture into chocolate batter. One-third at a time, gently fold in remaining egg whites and flour mixture. Spoon half of batter into ramekins, filling more than half full. Place a frozen chocolate cube in center of each. Spoon remaining batter in ramekins, covering chocolate cubes completely.
Bake for 15 to 20 minutes or until batter has risen about 1/2 inch above rims of ramekins and tops are slightly cracked. While cakes are baking, prepare the orange cream.
Prepare the orange cream and assemble dessert:
Beat heavy cream, sugar, orange zest and orange essence in bowl until it starts to thicken, but is still pourable, using electric mixer at medium speed. Do not overbeat.
Gently heat reserved chocolate mixture over a saucepan of hot, not simmering water. Keep sauce warm.
Invert warm cake onto center of each dessert plate. Lightly dust with confectioners' sugar. Spoon some orange cream around base of cake. Lightly sprinkle with cocoa powder. Garnish with mint. Serve immediately and pass warm chocolate sauce.
Frozen Chocolate Centers:
4 bars (1.5 ounces each) Dark Chocolate, coarsely chopped
3/4 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon orange-flavored essence
1 teaspoon vanilla extract
1/4 teaspoon finely grated orange zest
Chocolate cake:
6 bars (1.5 ounces each) Dark Chocolate, coarsely chopped
1/4 cup water
2 teaspoons instant coffee granules
3/4 cup plus 3 tablespoons sifted all-purpose flour
1/8 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup plus 1 tablespoon granulated sugar, divided
2 teaspoons vanilla extract
3 large egg yolks, at room temperature
4 large egg whites, at room temperature
Orange Cream:
1 1/4 cups heavy cream
1 tablespoon granulated sugar
1/4 teaspoon finely grated orange zest
4 teaspoons orange-flavored essence
Garnish:
Confectioners' sugar
Unsweetened cocoa powder
Mint leaves
Make the chocolate centers:
Place chocolate in 1-quart measuring cup with a pouring spout. Heat cream and corn syrup in saucepan over medium heat until it comes to a gentle boil. Remove from heat. Pour hot cream over chocolate. Let stand for 30 seconds. Gently whisk until smooth. Stir in orange essence, vanilla and orange zest.
Cover ice cube tray with plastic wrap. Press down plastic to line six ice cube cavities with plastic. Pour warm chocolate mixture into cavities, filling to the tops. Cover and refrigerate remaining chocolate mixture for use as sauce. Cover filled ice cube tray with plastic wrap and freeze for 3 to 4 hours or until solid. Keep frozen until ready to assemble dessert. Make the chocolate cakes:
Preheat oven to 425F. Generously butter bottom and sides of six 6-ounce ramekins and place on baking sheet.
Place chocolate, water and coffee in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
Stir together flour and salt.
Beat butter in mixing bowl until creamy, using electric mixer at medium speed. Gradually add 1/2 cup sugar, beating until light and fluffy. Beat in vanilla. Add egg yolks, one at a time, beating well after each addition. Add cooled chocolate mixture and beat until smooth.
Beat egg whites in mixing bowl until frothy, using electric mixer at low speed. Increase speed to high and beat until soft peaks form. Add remaining sugar, 1 teaspoon at a time, beating until stiff shiny peaks form.
Fold one-third of egg whites and one-third of flour mixture into chocolate batter. One-third at a time, gently fold in remaining egg whites and flour mixture. Spoon half of batter into ramekins, filling more than half full. Place a frozen chocolate cube in center of each. Spoon remaining batter in ramekins, covering chocolate cubes completely.
Bake for 15 to 20 minutes or until batter has risen about 1/2 inch above rims of ramekins and tops are slightly cracked. While cakes are baking, prepare the orange cream.
Prepare the orange cream and assemble dessert:
Beat heavy cream, sugar, orange zest and orange essence in bowl until it starts to thicken, but is still pourable, using electric mixer at medium speed. Do not overbeat.
Gently heat reserved chocolate mixture over a saucepan of hot, not simmering water. Keep sauce warm.
Invert warm cake onto center of each dessert plate. Lightly dust with confectioners' sugar. Spoon some orange cream around base of cake. Lightly sprinkle with cocoa powder. Garnish with mint. Serve immediately and pass warm chocolate sauce.
