U know, God is really fair hehe....
Thank you God for making my shift changes successful so that I can fly back to Jakarta to celebrate my Chinese New Year with my families... It's rare these days that I get to go back to spend CNY with them...
Thank you God for letting my night be free.. Is this the reward for me coming to work 1 hr earlier to help the evening staff clear the work? Really, I am thankful that my nights have never been troublesome these years, well only a couple of busy nights when there happen to be road traffic accident victims or suicide victims that come to TTSH.
I've done the controls for tomorrow and what's left to do is hmm maintenance n next month's maintenance sheets for the equipments and stuff. Other than that I'm freee woo hoooo... For now, I'm juz waiting for the internet downtime to be over so that i can surf the net and on my msn hehe... well if it's down for the entire night shift, no worries cuz i brought my PSP along with me hahaha....
My period came today... hyuck... mood swings have arrived hehe.... Wonder why my period's never on time anymore =O
I started playing Virtua Tennis 3 this afternoon and..... *ahem* I'm kinda hooked to playing it *lol* Right now I'm ranked 207 out of 299 supposedly world tennis players. It's pretty fun! hehe... oh well.... continue later =)
Monday, January 28, 2008
Friday, January 25, 2008
How to make Mascarpone Cheese?
Taken from http://www.bellaonline.com/ArticlesP/art25894.asp
Ingredients:
1 pint heavy cream
1/2 tsp tartaric acid
1/4 tsp confectioner's sugar
Directions
1. Fill the bottom of a double boiler with enough water to touch the top pan, but the top should fit neatly and not "float." Bring to a simmer.
2. Pour the cream into the top of a double boiler and place over simmering water.
3. Add the confectioner's sugar and whisk constantly.
4. When the cream is warm add the tartaric acid. Whisk over the heat until the cream reaches a temperature of 180 degrees.
5. Remove from heat and allow to cool, whisking occasionally.
6. Pour the mixture into a bowl through a thick cheesecloth (Fine Cheese Cloth 9-sq. ft.), or line a fine metal strainer with a coffee filter.
Cover the bowel and refrigerator for at least 12 hours before use.
Ingredients:
1 pint heavy cream
1/2 tsp tartaric acid
1/4 tsp confectioner's sugar
Directions
1. Fill the bottom of a double boiler with enough water to touch the top pan, but the top should fit neatly and not "float." Bring to a simmer.
2. Pour the cream into the top of a double boiler and place over simmering water.
3. Add the confectioner's sugar and whisk constantly.
4. When the cream is warm add the tartaric acid. Whisk over the heat until the cream reaches a temperature of 180 degrees.
5. Remove from heat and allow to cool, whisking occasionally.
6. Pour the mixture into a bowl through a thick cheesecloth (Fine Cheese Cloth 9-sq. ft.), or line a fine metal strainer with a coffee filter.
Cover the bowel and refrigerator for at least 12 hours before use.
How to make your own Sponge Fingers?
Taken from http://www.dlc.fi/~marianna/gourmet/15_36.htm
Ingredients:
3 eggs
100 ml + 1 tbsp sugar
1 tsp vanilla sugar
pinch of salt
150 ml flour
icing sugar for dusting
Steps:
Separate the egg yolks and whites. Beat the yolks, sugar (100 ml) and vanilla sugar until light and fluffy. Beat the egg whites, salt and sugar (1 tbsp) until stiff and glossy.
Carefully fold the egg whites and sifted flour into the egg yolk mixture in four parts, mixing very gently after every addition to prevent knocking out the air.
Using a pastry bag fitted with a plain nozzle, pipe the batter into 10 cm long and 2½ - 3 cm wide finger shaped biscuits onto a baking sheet covered with parchment paper (see the picture on right). Leave some space between the biscuits, as they spread a bit during baking.
Lightly dust the fingers with icing sugar though a fine sieve. Bake the fingers immediately at 150 °C for about 15 to 20 minutes or until they are lightly browned underneath the icing sugar and feel crisp on top but are still soft inside.
Using a spatula, gently lift the biscuits on wire racks to cool until thoroughly crisp. If the cooled biscuits remain soft and spongy or sticky, they are underbaked. Overbaked biscuits are too dry and hard. Soft, underbaked biscuits can be dried in oven at 70 - 100 °C for about 30 to 60 minutes, or until sufficiently dry.
Serve the sponge fingers plain with coffee or tea or use them in desserts, like tiramisu.
Store the biscuits in a sealed tin to maintain their crispness.
Makes about 25 - 30 sponge fingers.
Ingredients:
3 eggs
100 ml + 1 tbsp sugar
1 tsp vanilla sugar
pinch of salt
150 ml flour
icing sugar for dusting
Steps:
Separate the egg yolks and whites. Beat the yolks, sugar (100 ml) and vanilla sugar until light and fluffy. Beat the egg whites, salt and sugar (1 tbsp) until stiff and glossy.
Carefully fold the egg whites and sifted flour into the egg yolk mixture in four parts, mixing very gently after every addition to prevent knocking out the air.
Using a pastry bag fitted with a plain nozzle, pipe the batter into 10 cm long and 2½ - 3 cm wide finger shaped biscuits onto a baking sheet covered with parchment paper (see the picture on right). Leave some space between the biscuits, as they spread a bit during baking.
Lightly dust the fingers with icing sugar though a fine sieve. Bake the fingers immediately at 150 °C for about 15 to 20 minutes or until they are lightly browned underneath the icing sugar and feel crisp on top but are still soft inside.
Using a spatula, gently lift the biscuits on wire racks to cool until thoroughly crisp. If the cooled biscuits remain soft and spongy or sticky, they are underbaked. Overbaked biscuits are too dry and hard. Soft, underbaked biscuits can be dried in oven at 70 - 100 °C for about 30 to 60 minutes, or until sufficiently dry.
Serve the sponge fingers plain with coffee or tea or use them in desserts, like tiramisu.
Store the biscuits in a sealed tin to maintain their crispness.
Makes about 25 - 30 sponge fingers.
How to make your own Whipped Cream?
Taken from http://www.wikihow.com/Make-Your-Own-Whipped-Cream
Things needed:
cream
sugar
whisk
small bowl
blender
Steps:
1. Pour the a 1/2 pint of Heavy cream into a small bowl
2. Add in about a 1/3 cup of sugar and a tiny pinch of salt
3. Using a whisk, whip the mixture together until smooth
4. Blend with a beater on high, adding more sugar will help thicken it, but don't add too much. 3/4 a cup to a cup is too much.
Let sit in fridge to cool, then enjoy !!!
Things needed:
cream
sugar
whisk
small bowl
blender
Steps:
1. Pour the a 1/2 pint of Heavy cream into a small bowl
2. Add in about a 1/3 cup of sugar and a tiny pinch of salt
3. Using a whisk, whip the mixture together until smooth
4. Blend with a beater on high, adding more sugar will help thicken it, but don't add too much. 3/4 a cup to a cup is too much.
Let sit in fridge to cool, then enjoy !!!
How to make Tiramissu?
Ingredients:
200mL strong black coffee (cooled to room temp)
6 tbl spoon of cherry brandy / Baileys
16 sponge fingers
250g Mascarpone Cheese
300mL double cream, lightly whipped
3 tbl spoon icing sugar
275 g sweet cherries, halfed & stoned
50g of grated chocolate
Steps:
1. Pour the cooled coffe into a jug & stir in the cherry brandy.
2. Put half of trifle sponges into the bottom of serving dish, then pour over half of the coffee mixture.
3. Put the mascarpone into a separate bowl along with the cream and sugar and mix together well.
4. Spread half of the mascarpone mixture over the coffee-soaked trifle sponges, then top with half of the cherries.
5. Arrange the remaining trifle sponges on top.
6. Pour over the remaining coffee mixture and top with the remaining cherries.
7. Finish with a layer of mascarpone mixture.
8. Scatter over grated chocolate & cover with clingfilm.
9. Chill in the refrigerator for at least 2 hours.
Taken from http://www.dlc.fi/~marianna/gourmet/14_16.htm
Ingredients:
about 20 sponge fingers
250 - 300 ml chilled, strong espresso coffee
3 eggs
3 tbsp sugar(½ tsp vanilla sugar)
250 g mascarpone cheese
pinch of salt
cocoa powder for dusting
Steps:
1. Only use thoroughly dry biscuits in making tiramisu. Instead of making your own sponge fingers, you can use store-bought biscuits (savoiardi biscuits, ladyfingers etc).
2. For the mascarpone filling, whisk the cheese until soft and smooth. Separate the egg yolks and whites. Beat the yolks and sugar (and vanilla sugar, if using it) until light and fluffy. Beat the egg whites and salt until soft peaks form.
3. Mix the egg yolk mixture into the cheese and stir until smooth, then gently fold in the egg whites. Spread a very thin layer of the cheese mixture on the bottom of a square or round cake pan.
4. Pour the cold coffee in a shallow dish or pan. Take the sponge fingers, one at a time, and very briefly but thoroughly dip them in the coffee on both sides. Do not let them become soggy.
(Try adding a splash of rum to the coffee before spreading it on the sponge fingers. )
5. Arrange the biscuits snugly in one layer in the cake pan. Spread them with a thicker layer of the cheese mixture. Arrange another layer of coffee dipped biscuits on the cheese mixture and top with the rest of the cheese mixture. You may add more layers depending on the width and depth of the dish you are using.
6. Smooth the surface with a spatula and dust with a thin layer of cocoa powder. Cover the dish with plastic wrap and place in refrigerator to set for at least 2 to 4 hours before serving, preferably overnight. Cut the cake in squares and lift gently on serving plates using a spatula.
200mL strong black coffee (cooled to room temp)
6 tbl spoon of cherry brandy / Baileys
16 sponge fingers
250g Mascarpone Cheese
300mL double cream, lightly whipped
3 tbl spoon icing sugar
275 g sweet cherries, halfed & stoned
50g of grated chocolate
Steps:
1. Pour the cooled coffe into a jug & stir in the cherry brandy.
2. Put half of trifle sponges into the bottom of serving dish, then pour over half of the coffee mixture.
3. Put the mascarpone into a separate bowl along with the cream and sugar and mix together well.
4. Spread half of the mascarpone mixture over the coffee-soaked trifle sponges, then top with half of the cherries.
5. Arrange the remaining trifle sponges on top.
6. Pour over the remaining coffee mixture and top with the remaining cherries.
7. Finish with a layer of mascarpone mixture.
8. Scatter over grated chocolate & cover with clingfilm.
9. Chill in the refrigerator for at least 2 hours.
OR
Taken from http://www.dlc.fi/~marianna/gourmet/14_16.htm
Ingredients:
about 20 sponge fingers
250 - 300 ml chilled, strong espresso coffee
3 eggs
3 tbsp sugar(½ tsp vanilla sugar)
250 g mascarpone cheese
pinch of salt
cocoa powder for dusting
Steps:
1. Only use thoroughly dry biscuits in making tiramisu. Instead of making your own sponge fingers, you can use store-bought biscuits (savoiardi biscuits, ladyfingers etc).
2. For the mascarpone filling, whisk the cheese until soft and smooth. Separate the egg yolks and whites. Beat the yolks and sugar (and vanilla sugar, if using it) until light and fluffy. Beat the egg whites and salt until soft peaks form.
3. Mix the egg yolk mixture into the cheese and stir until smooth, then gently fold in the egg whites. Spread a very thin layer of the cheese mixture on the bottom of a square or round cake pan.
4. Pour the cold coffee in a shallow dish or pan. Take the sponge fingers, one at a time, and very briefly but thoroughly dip them in the coffee on both sides. Do not let them become soggy.
(Try adding a splash of rum to the coffee before spreading it on the sponge fingers. )
5. Arrange the biscuits snugly in one layer in the cake pan. Spread them with a thicker layer of the cheese mixture. Arrange another layer of coffee dipped biscuits on the cheese mixture and top with the rest of the cheese mixture. You may add more layers depending on the width and depth of the dish you are using.
6. Smooth the surface with a spatula and dust with a thin layer of cocoa powder. Cover the dish with plastic wrap and place in refrigerator to set for at least 2 to 4 hours before serving, preferably overnight. Cut the cake in squares and lift gently on serving plates using a spatula.
Monday, January 07, 2008
Too Rigid?
Sometimes...... I wonder if I'm too inflexible concerning things that I do. Like... u know, if the rule says no, that means no kinda thing? (P.S. yah I know what you're thinking.. that rules are meant to be broken bleh..)
It's very tempting to simply close 1 eye & let it go. But what if the fault goes back to you or points to someone else when it wasn't even your fault but cuz someone else is ignoring the rules?
Like in the case of SBJ & me. I can't help but think that things went a lil sour between us cuz someone used her password to order a test and I happen to be the last person who verified the test. No one knows who ordered the test, it's definitely neither of sbj nor me cuz we were busy doing other things. *sigh* But no one could prove it cuz the fact is that it was her & my logon that was captured in the system.
Yeah, I guess ppl can call me rigid or inflexible or stubborn or what ever. But when something goes wrong, then the real problem emerges & the conclusion is still the same... cuz we simply close 1 eye... At least for now, when I do something wrong, my conscience is clear cuz I don't use other ppl's password or logon to order stuff or do other things that u're not supposed to. Unless I forgot to do so, well I'm only human =P
It's very tempting to simply close 1 eye & let it go. But what if the fault goes back to you or points to someone else when it wasn't even your fault but cuz someone else is ignoring the rules?
Like in the case of SBJ & me. I can't help but think that things went a lil sour between us cuz someone used her password to order a test and I happen to be the last person who verified the test. No one knows who ordered the test, it's definitely neither of sbj nor me cuz we were busy doing other things. *sigh* But no one could prove it cuz the fact is that it was her & my logon that was captured in the system.
Yeah, I guess ppl can call me rigid or inflexible or stubborn or what ever. But when something goes wrong, then the real problem emerges & the conclusion is still the same... cuz we simply close 1 eye... At least for now, when I do something wrong, my conscience is clear cuz I don't use other ppl's password or logon to order stuff or do other things that u're not supposed to. Unless I forgot to do so, well I'm only human =P
Wednesday, January 02, 2008
2nd Night shift
Ho ho ho.... It was a sight to behold when i reach work today at 8 pm. Combination of LWY with Joanne is pretty lethal. It was like a plane had crash landed in BTS. A lot of samples, phone calls, exclusion in the midst of being completed at 1 table. Haiz... Lucky I arrive earlier today, if not I wud in a pretty pissed mood the whole night.
I simply can't understand how ppl can be so messy at work, can't they buck up a bit esp when the hand over time to the next shift person is nearing? Ok I understand that it can be pretty busy, but all in all, I think this term busy depends on how we work.
If we work slowly, of course things will pile up and when the real work comes like exclusions n full xmatch, u wudn't be able to complete it in time. Hmmmm... ok so maybe I should be more forgiving since it's the start of the year. After all they did stay back a lil to help me clear up the mess.
There's quite a lot of specimens tonite, I guess it's just the post holiday thingy. Manage to get everything under control, which makes me curious as to why some ppl manage to be super busy for every of their night shifts. Makes me wonder what is the thing that keeps them busy when most of my nights are free?
Hai... I know I sound terrible. ok ok... I should be more understanding hehe...
Haiz... dear complaining that i gain a lot of weight. yeah... 3 kg to be exact. I weigh 46 kg now *sob*.... My first new year resolution is to lose 3 kg!! Well at least 2 Kg. Have to cut down on my night shift snacks. I skipped eating during my break time juz now, cuz I wasn't that hungry anyway... Have to pound this fact into my head that I should eat when I'm hungry n NOT when I feel like eating... but hor... it's simply hard to resist food when my period comes. *sob* Now that it has juz ended, I tink it shud be pretty easy to resist food. hehe WIsh me luck! 3 kg by...... 2 weeks time? Is it too ambitious?
Catherine
I simply can't understand how ppl can be so messy at work, can't they buck up a bit esp when the hand over time to the next shift person is nearing? Ok I understand that it can be pretty busy, but all in all, I think this term busy depends on how we work.
If we work slowly, of course things will pile up and when the real work comes like exclusions n full xmatch, u wudn't be able to complete it in time. Hmmmm... ok so maybe I should be more forgiving since it's the start of the year. After all they did stay back a lil to help me clear up the mess.
There's quite a lot of specimens tonite, I guess it's just the post holiday thingy. Manage to get everything under control, which makes me curious as to why some ppl manage to be super busy for every of their night shifts. Makes me wonder what is the thing that keeps them busy when most of my nights are free?
Hai... I know I sound terrible. ok ok... I should be more understanding hehe...
Haiz... dear complaining that i gain a lot of weight. yeah... 3 kg to be exact. I weigh 46 kg now *sob*.... My first new year resolution is to lose 3 kg!! Well at least 2 Kg. Have to cut down on my night shift snacks. I skipped eating during my break time juz now, cuz I wasn't that hungry anyway... Have to pound this fact into my head that I should eat when I'm hungry n NOT when I feel like eating... but hor... it's simply hard to resist food when my period comes. *sob* Now that it has juz ended, I tink it shud be pretty easy to resist food. hehe WIsh me luck! 3 kg by...... 2 weeks time? Is it too ambitious?
Catherine
2008 is a lucky year for me!
yeap I can feel it! 2008's gonna be a pretty lucky year for me.
Why?
Cuz today, after my night shift, I decided to go to the toilet first before i go home. I went inside the cubicle and eh... I saw a wallet that's like mine. Tough brown leather wallet, the one dear dear gave me on 2007's V'day. Ho ho... then I rememebered. Few hours earlier during my night shift, I had gone to the toilet with my wallet and I left it there while I peed. I went back inside the pantry without my wallet.
Woo hooo! Dang! That's pretty close! I mean imagine losing ur wallet at the beginning of the year? That'll suck big time! And I mean, I could have waited till i reach home to relieve myself since I live pretty near by and always go home by taxi after my night shift. Thank you God! Everything inside my wallet was intact, nothing missing........ i hope. So when I bought soya bean milk for breakfast today, I thought to myself since my money wud have been gone anyway in the first place, I tink it would be good to donate some of my money away. So I donated some into this donation box at Mr Bean stall. I'll donate more tonight when I go to work =)
Messaged dear about it on my way home, and he scolded me in the sms saying I'm so blur! lol.... I know I am... the Blur Queen. hehe
Lucky lucky! 2008's a lucky year for me hehehe =D
Why?
Cuz today, after my night shift, I decided to go to the toilet first before i go home. I went inside the cubicle and eh... I saw a wallet that's like mine. Tough brown leather wallet, the one dear dear gave me on 2007's V'day. Ho ho... then I rememebered. Few hours earlier during my night shift, I had gone to the toilet with my wallet and I left it there while I peed. I went back inside the pantry without my wallet.
Woo hooo! Dang! That's pretty close! I mean imagine losing ur wallet at the beginning of the year? That'll suck big time! And I mean, I could have waited till i reach home to relieve myself since I live pretty near by and always go home by taxi after my night shift. Thank you God! Everything inside my wallet was intact, nothing missing........ i hope. So when I bought soya bean milk for breakfast today, I thought to myself since my money wud have been gone anyway in the first place, I tink it would be good to donate some of my money away. So I donated some into this donation box at Mr Bean stall. I'll donate more tonight when I go to work =)
Messaged dear about it on my way home, and he scolded me in the sms saying I'm so blur! lol.... I know I am... the Blur Queen. hehe
Lucky lucky! 2008's a lucky year for me hehehe =D
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