Friday, May 14, 2010

Tea - Self Sufficient

We planted one chocolate mint the year before and one pepper mint last year. Finally they are taking off this year. As a matter of fact, they grow too well, almost dominating the whole herbal area. I believe that they will eventually if I don't do anything to suppress them.

Making tea is the best way to consume them. Now I am self-sufficient on mint tea.

Pepper mint:

Chocolate mint:

Fresh mint tea:

2010 Mothers Day

I wanted to post this one on the Mothers Day, but my laziness defeated my diligence.

Audrey made these gifts for Mothers Day at the day care. Miss Jen told my hubby when he picked Audrey up that she spent almost 2 hours painting the box, one coat after another. We all were really surprised how concentrated she could be.

After they got home, Audrey said to me "MaMa, I have a present for you". The moment I saw them, my heart melted, in happiness.

Sunday, April 18, 2010

Saturday, April 17, 2010


I love foods presented on King Arthur Flour website. They have so many easy-to-make yet tasty recipes. This popovers is not an exception.

  • 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
  • 1 1/2 cups milk (skim, low-fat, or full-fat), lukewarm
  • 1/2 teaspoon salt
  • 1 1/2 cups all purpose flour
  • 3 tablespoons melted butter

1. Put the baking rack in the oven to the lower position (I used 2nd position from the bottoem). Preheat the oven at 425F (Trial and error proved 425F works better for me than 450F).

2. Immerse eggs in hot tap water for 10 minutes. Microwave heat the milk to lukewarm.

3. Whisk the eggs, milk and salts till well mixed. (Kitchen Aid works like a charm.)

4. Add the flour to the above mix and mix well, one minute is enough.

5. Pour the melted butter to the mix and blend well. It is a very runny batter.

6. Spray a standard 12X muffin tin thoroughly with Pam.

7. Pour the batter to the muffin tin, filling up to 3/4 full.

8. Bake at 425F for 18 minutes. Then lower the temperature to 350F without opening the oven door. Bake for another 10 minutes. Turn off the oven and leave the popovers in the oven for another 3-5 minutes. The ideal color will be dark brown, but not burned.

The texture of this popover reminds me of the Dutch baby pancakes we eat often. Smooth, buttery and eggy.