Friday, October 26, 2012
Untying the Knot..
It's been 3 months and I have been going through alot of emotions.. challengers.. love.. hate.. confusion.. disconnection.. exploration.. chances.. choices :) I take it all in.. day by day walking off from a relationship that I m committed to.. A person that I'm so inlove with.. Learning new things, Seeing him differently, seeing myself detach from him, adapting myself with changes.. walking the journey independently.. Walking tall and loving him in a different way..
I have no idea how I manage to go through this path but somehow it has been blessed to walk away peacefully. He has been my strength, and still, he is my strength.. Just that now the strength has transform to an energy for me to live my life to the fullest and walk the journey with things that I'm always passionate with.
Just want to let u know that I'm doing good here. Moving on step by step.. and I know we both doing this together!
Wishing u the best of LIFE! and no regrets of you being the one and only Monkey!
It's a reborn for the both of us!
Cheers for 28.10.2012 xoxo
"Sometimes journey is better to be unknown <3 cest="cest" la="la" p="p" vie="vie">
Love,
Chi Yan3>
Wednesday, May 18, 2011
Lil Halyn 1st Pink Lemonade Birthday Party
Tuesday, May 10, 2011
Apricot Jam Crepes
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 1/4 cups whole milk, room temperature
- 3 large eggs, room temperature
- 1/2 tablespoon pure vanilla extract
- 6 tablespoons cold unsalted butter, melted, plus more, melted, for pan
- Meyer Lemon Curd Mousse
- 1/4 cup heavy cream, whipped
- Candied Meyer Lemons, optional
Directions
Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
Top crepe cake with whipped cream and 3 or 4 candied lemon slices.
You can always make a crepe with ur own fav. flavour.Have fun baking :) It's really easy to manage. and all u need is a frying pan and not an oven!! hehe >.<