Next time you are in a cafe,
please order a soy chai.
The biggest size there is.
I guarantee it will change your life.

Correlation between egg and personality

I think you can gather a lot about someone's personality from the way they like their eggs.


Personally, I like sunny side up eggs and poached eggs the best, mostly because of the runny yolk. What does that say about my personality though? Does it imply that I am a... unpredictable? Seeing as runny egg yolk often leaks out in unpredictable ways?

Taken one great morning when I had one great egg.

For those who like boiled eggs- does that imply they are strict and proper? Scrambled = efficient, with simple needs (seeing as it is easiest and quickest to cook)?

I guess this is a possible thesis topic...

... if I want to fail Honours.

How I want to start my morning for the rest of my life

The image above was taken when I had breakfast for dinner at Corelli's in Newtown (their breakfast menu runs all day and I didn't feel like dinner). Admittedly, this meal cannot possibly be very healthy, but should I so unfortunate as to have a shortened life span because of this breakfast, then I would still die with a smile.

Having a great breakfast is so important. In fact I have noticed that the days when I sit down properly and eat a filling and satisfying breakfast are the days where my mood is usually at its best. So if there is such a strong correlation between good mood and good breakfast, then why don't I enforce this correlation on a more frequent basis?

Because I am always rushing. I never have time. It's always go, go, go! Even if I force myself to sit down and eat breakfast before heading out of the house, I'm so jittery that I lose interest in my breakfast.

Take this bowl of neglected cereal for instance (right). I must've eaten it for a little bit, got so distracted with getting dressed/brushing my teeth/packing my bag that I forgot to come back and eat it.

And this is what I found. Soggy. Gluey. Completely gross. Poor breakfast... he is always the first to be neglected and ignored.

I'm really sorry 'breakfast'.

One day, when the world slows down and ceases to spin at such an immense speed, I will hang out with you on a more frequent basis. I will eat you in the MORNING and not at NIGHT. I will never stand you up. I will pay you the affection you deserve.

But until then...

Bye-bye Macro

It's old news now, but I thought I should post about it just to pay some final respects to a truly great store.

I can't afford to buy everything organic and admittedly, the 20 minute walk between Macro and I deterred me from entering on a frequent basis... but I really liked that place.

For one, they stocked a really big load of lactose-free icecream, icecream sandwiches, yoghurt and dessert.

For two, they had a really super cafe.

For three, they had practically every soy product I could possibly need.

But Woolworths, that evil evil evil corporation, bought it.
This is why supermarket monopolies are the evil of the evil. They ruin all things good. I hate them. And even if a new organic wholefoods store opens, it won't be as good as the old one because it would've lost its touch.

Sigh. RIP Macro.

Muffins for my friend

It was my friend's birthday and she insisted that I not get her a present unless I made her something. Hmph. So I decided to bake her something. After a bit of flicking to and fro, I finally settled on carrot and poppyseed muffins because she likes carrot cake.

The only dilemma I came face-to-face to was that my local supermarket didn't stock poppyseeds. So I added chocolate pieces instead. I used THESE. The other change I made was the amount of oil and sugar- I just halved everything. Lucky for me, they turned out good (according to her and others)!

Ingredients (serves 8)

• 1 cup self-raising flour, sifted
• A bit less than 1/2 cup of brown sugar
• 1 tsp ground cinnamon
• 2 eggs, lightly beaten
• 1/3 cup extra virgin olive oil
• 2 cups finely grated carrot (about 4 carrots)
• 1 handful of Sweet William lactose free choc chip pieces
• 1/3 cup icing sugar, sifted
• 1 tbs fresh orange juice
  

Method

1. Preheat oven to 180°C. Grease 8 x 1/2 cup (125ml) muffin pans. Combine the self-raising flour, brown sugar and cinnamon in a bowl.
2. Combine the eggs and olive oil. Stir through the dry ingredients until combined. Stir in the carrots and chocolate until well combined.
3. Divide the mixture among the muffin pans. Bake for 25-30 minutes or until a skewer comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool.
4. Place the wire rack over a tray. Combine the icing sugar and orange juice in a small bowl. Spoon the icing over the muffins when cooled. Put aside to set completely before serving.
   
   

   

Also have to thank my friend who very kindly lent me her muffin trays :) Thank you!