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Archive for April 21st, 2014


This is just the thing that I don’t like sometimes because I thought, not writing it would still makes me remember those lovely words in my head. I have a  thought box now, a lovely Fannie May chocolate tin that I saved last month  and started filling it with simple writings that pop up now and then, when it is so inconvenient to sit in front of my PC, explore and write. Did that ever happen to you? Words come when you are so busy doing something else but your thoughts keep intruding, shouting to be written or else you forget. It always happens and no matter what I do, I could not recapture those exact words. It is so frustrating.

Last night, I dreamed of a few lines that I thought I could remember when I wake up. I even dreamed that I write it pronto so they wouldn’t get lost but my sleepy eyes won and now I don’t remember a thing.  I told myself that there will always be more time to capture those lovely thoughts. I wish.

Dreams are sometimes so fleeting, they vanish quickly before you could even say “hello world, I am wide awake now”.

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I changed the name of my photography blog to just COLORS.  I’ve long neglected it for quite sometime choosing to update this main blog, Dreams and Escapes. I haven’t uploaded high res photos  that I took  the last few months.  I am using a Doutone theme and the background changes with each picture that I upload. If you have time come visit me there.

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“You don’t have to cook fancy or complicated masterpieces — just good food from fresh ingredients.”~ Julia Child

One of the  best volumes I’ve seen in cooking are that of Julia Child’s  Mastering the Art of  French Cooking. They’re available at Bestsellers. They come in four volumes actually but they cost the earth so I just look at the spines and indexes  and try to memorize some simple recipes  that don’t need  complicated ingredients.

We have some left-over food from yesterday and some ripe mangoes from the other Sunday that a friend gave us. I thought of  making mango bread and found this site on how to make a simple one.  The procedures are almost the same as making banana cake. Gosh, I burned my finger trying to take it out from the oven. I love the heavenly aroma of combined cinnamon and fresh mangoes.  There is something  so comforting about measuring ingredients, sifting the flour, mixing and such.  So here it is,  my yummy version of mango bread. Can you imagine a mango bread topped with grated Belgian chocolate truffles? Another friend who was on  vacation from Canada gave me a box of these sinfully addicting  chocolates together with some mint candies wrapped in dark chocolates.

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I can proudly say, it  is really, really yummy. Here’s the recipe if you want to try it copied from  kitchenrunway.com.

Ingredients:

  • 2 C All Purpose Flour
  • 2 tsp Baking Soda
  • 1 C Sugar
  • 2 tsp Cinnamon powder
  • 3 Eggs
  • 1 tsp Vanilla Extract
  • ½ C Regular Butter, melted
  • ¼ C Oil
  • 2 Ripe Mangoes, finely chopped (or chunks if you prefer) I used 3 medium-sized ripe mangoes, coarsely chopped

Directions:

  • Preheat oven to 180 ° C
  • Sift flour into a large bowl.  Add baking soda, sugar and cinnamon and stir the dry ingredients to combine.
  • In a medium bowl, beat eggs, add vanilla extract, melted butter and oil.  Combine the ingredients and add to dry ingredients.
  • Using a rubber spatula or wooden spoon stir to combine the wet and dry ingredients.  Fold in the  chopped mangoes.
  • Pour batter into a greased loaf pan and bake for 55 – 60 minutes or until inserted toothpick comes out clean.
  • Let cool in pan for 10 minutes.  Remove bread from pan and let cool before slicing.

 

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