I’m gonna have problem finding the coat for my size.
I spent 2 hours in two malls looking for trench coat. Oh! How I regretted not bringing mine over! Ken and I came over with just enough amount of clothing and told ourselves that we could buy more here. The temperature is dropping each new day and we decided that it was high time to go out for those thick clothings, a coat in particular.
So, down the street I went, to my favourite store and the one facing it. I tried out a few which caught my eyes. They were small but looked bigger than my frame when I put them on. They hung on me.
I eventually found one and it’s size 2. The price, however, was rather steep and after adoring it for a while, I decided to hang it back. I need to discuss with da man.
It was to the supermarket that I went, in search of rice flour which I need for the Chinese Carrot Cake that I intended to cook later. By the time I reached home, I was carrying a heavy bag of groceries and a body of tiredness. Shopping is indeed tiring.
I was greeted at the doorway by a parcel and my box of piping tips has arrived! Yipee! And I was raring to cook the carrot cake but after reading the recipe, realised that I have to cool the steamed radish OVERNIGHT. Sigh! I had to think of an alternative for dinner. Looking into my fridge, there were my leftover curry paste, bean sprouts and lobster chunks. Ok. Let’s make a east-meet-west dish, all in a non-stick skillet.
What you will need: Garlic cloves and onions, finely chopped, handful of bean sprouts, lobster chunks and whole-wheat spaghetti.
Fry the chopped garlic and onion.
Heat up the curry paste.
Cook the spaghetti, 8 to 10 minutes. Put the bean sprouts to the boil too, but for a while.
Toss the spaghetti in, together with the lobster chunks and bean sprouts and you have a meal!