Je Mange. Donc, Je Suis.

Saturday, 31 August 2013

End of August & Intimate Reflections

Soul Seeing 
{source: Daily Om, 2006}
When we want to see deeply into the heart and mind of another person, soul seeing, also called soul gazing, allows us to see their soul. The soul is the purest expression of an individual and is not bound by physical forms or fleeting emotions. Through a simple art that involves looking deeply into a partner's eyes, soul seeing can show you a person's inner beauty that you might otherwise miss. It is possible for someone who appears cold to have a warm, giving, nurturing soul or someone of average appearance to have a beautiful soul.
One of my favourite films of all time
"The Notebook".
Soul seeing is a way of looking past shapes, sizes, attitudes, and behaviour to see the real individual that lies beneath the surface. It allows you to see the true essence of another person, the radiance of their being, and their spirit within. Soul seeing is accomplished by sitting face to face with another person. It is helpful to first state your intention before you begin. As you stare softly into each other's eyes without stopping to look away, each of your souls is revealed to the other. Try not to look for anything in particular or seek traits you're hoping to find. Simply let the other person's soul reveal itself to you. 
After twenty minutes have passed, stay where you are and share a period of silent reflection with your partner for two minutes. You may have suddenly seen your partner's inner nature as clearly as a bright day, or you may need to meditate on your experience before you feel comfortable with your impressions. Either way, soul seeing can be a wonderfully intimate and shared experience. So little of who each of us is can be captured by our appearance or personality.
I have a crush on your mind,
I fell for your personality,
and your looks are just
a big bonus!

--Nicholas Sparks
"The Notebook"
The thoughts, fears, desires, and longings that are part of what makes us whole are not always written across our faces. Often, the most surprising thing you may learn while soul seeing is that while you and the other person may appear on the surface to be quite different, you actually share many of the same inner qualities. And then there is the unique beauty that resides within that is longing to be revealed to another who is willing to see. Soul seeing can help you experience the people in your life as they truly are, beyond any mental barriers or physical limitations.
...
I love this:
"The greatest gift you can give to somebody 
is your own personal development...
Let the love in your heart be the light that guides you 
through your darkest moments."
Be LOVE 
Be PRESENT 
Pay ATTENTION 
As always, Stay in your HEART. 
In Love, Light & Liberation, 
 Night night zzzz
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Wednesday, 28 August 2013

Blueberry Cheesecake with Choc-Chips (No-Bake)

Baby, the first time I saw your face
I felt like having a piece of cheesecake,
'Coz I haven't got a clue about your taste
Or what kind of kiss we're going to make...
Mint Choc-Chips or Nutella-Banana or Caramel-Toffee, at its finest?
One of a kind, delishvelvetycreamy, sweet & no-bake...
hmmm...until then, please let me ask my fairy Goddess, 
while savouring a yummy bite of "Blueberry Cheesecake".
--Anonymous, @Cheesecake Wonderland;) 
Hershy's
Dark Chocolate Kisses ;)
{photo: My Blueberry Nights (2007) Film}
Ingredients:
60g or 1 pack of White Sesame Crackers 
(or digestive biscuits of your choice)
75g butter, melted
250g Cream Cheese Block, softened
2 tablespoons Hershey's Semi-Sweet Chocolate Chips
1/2 can sweet condensed milk
2 teaspoons gelatin powder,
dissolved in ¾ coffee cup boiling water
2 tablespoons lime or lemon juice
1 -2 teaspoon(s) Vanilla or Vanilla butter essence
How to:
  • Using food processor or a rolling pin to make cracker crumbs. Combine the cracker crumbs and butter with a fork until well blended and press in the base of a 16-cm spring pan; chill for about 10-15 minutes. 
  • Beat the cream cheese in a bowl using electric mixer until smooth. Beat in gelatin mixture until just combined. Add condensed milk, lime juice and the vanilla butter essence, continue beating until smooth. 
  • Add in the chocolate chips and fold gently; 
  • Pour mixture into a prepared base and refrigerate at least 3 hours or until set; 
  • Top with some blueberry preserves when serving.
Enjoy! :)
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Friday, 23 August 2013

Lime-Tea Agar-Agar

Agar-agar dessert is similar to jelly, but with different compound: jelly is made from animal gelatin whereas Agar-agar is made from vegetable gelatin, with high gelling properties. It is considered one of the most popular desserts in South East Asia. In Thailand, Agar-agar dessert can be found at local markets throughout the country. It  can come in various shapes, flavours and colours, and tastes better when it is refrigerated e.g. young coconut agar-agar with coconut cream topping, coffee agar-agar, cream soda agar-agar, grenadine agar-agar and pandan agar-agar. Agar-agar dessert can be commonly used in almost any occasion (from a homely house warming party, New Year's celebration to religious ceremonies). 
This morning, I was fancying Italian Limoncello Gelée, without considering the fact that I have no more gelatin powder, no Limoncello, no Soda water or Prosecco in the house...Making "Lime-Tea Agar-agar" was therefore my alternative choice, in relation to Limoncello:) You can use any tea of your choice: Earl Grey, English Breakfast, Ceylon, Assam, Malaysian, etc. This time, I used famous Malaysian black tea powder (from Cameron Highlands) with its rich aroma and full-bodied flavour.
Ingredients:
2 tablespoons Agar-agar powder
(Pearl Mermaid Brand)
6 cups hot water
1 tablespoon black tea powder, 
dissolved in hot water and filtered
1 cup caster sugar (or as per your taste)
2 teaspoons lime juice
  • Mix agar-agar powder with tea mixture in a pot or medium sized saucepan. Stir until just combined;
  • Then bring mixture to boil with low heat;
  • Add in sugar, simmer stirring until completely dissolved; 
  • Remove the pot from the heat. Transfer the pot to a bowl of water at room temperature; 
  • Fill agar-agar mixture into prepared molds or a 8-inch-square tray; 
  • Leave it to cool then refrigerate for about 45 minutes, or until set; 
  • Cut into square pieces and decorate with lime slice and a sprig of mint when serving.
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Saturday, 10 August 2013

Tricoloured Pommes Anna

Pommes Anna or Anna potatoes, is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter, traditionally served immediately on a hot plate, as a sort of a bed for sliced roast meat, or a small wedge, nicely nestled next to salad.
I had a lovely idea, using carrot and yam, to add more colour and taste to my sense. I like it with mushroom cream sauce and side salad (all-in-one dish): one of my favourite vegetarian dishes, not only for its name, "Anna", but also for its "easy to make and delicious to eat" potato philosophy. Plus when Anne is lazy and bored with rice, noodles or pasta menus, potato just fits right in!:)
Note: For richer taste, crushed garlic, breadcrumbs and grated Gruyère cheese can be sprinkled between the layers and a bit of extra cheese for the top, before baking, the same method as "Gratin Dauphinois", only without crème fraîche (cream).
Ingredients:
6 medium waxy potatoes
2 carrots
2 yams
150 g butter, melted
Extra butter for greasing
Salt & pepper  
and/or chili powder (for Thai tongue)
  • Preheat the oven to 210°C . Grease a deep 16 cm round cake tin or tart tin with melted butter;
  • Peel the potatoes, carrots and yams and cut into very thin slices with a mandolin or sharp knife; 
  • Lay the potatoes, carrot and yam slices on paper towels or tea towels and pat dry. Start from the centre of the dish, overlap one-third of the potatoes slices over the base, brushing butter over each layer and seasoning; 
  • Repeat the layers with carrot slices and yam slices, and finish with potato slices, respectively, drizzling the last bit of butter over the top. Cut a circle of baking parchment to fit over the top of the potato. Bake for about 1 hour or until cooked and brown; 
  • Remove from the oven and leave for 3-5 minutes, then pour off any excess butter. Run a knife around the edge to loosen. Then turn out and cut into slices onto a serving plate.
Bon Appétit!
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Thursday, 1 August 2013

Rekindled Love & Romance in "Before Midnight"

I am a die-hard fan of the two adorable and inseparable soul-mates, "Celine & Jesse", who made every moment count, pouring as much living as they could, into the time "Before Sunrise" (1995)...
Celine & Jesse were twenty-somethings who first met in the mid' 90's on a train from Budapest, bound for Vienna. They sensed a connection and explored after-hours Vienna together. Love was their destination. On the way there was the mutual sharing of hopes, jokes, dreams, worries and wonder. It was their crossroads, a day to linger in their memories before parting...And a valentine to young love forever...
Soul Mates
I don't know how it is... you are so familiar to me--or why it feels less like I'm getting to know you and more as though I am remembering who you are. How every smile, every whisper brings me closer to the impossible conclusion that I have known you before, I have loved you before--in another time, a different place--some other existence.
--Lang Leav
Is there someone who lingers 
in your memory- 
someone who makes you wonder 
what might have been?
Nine years later, lightning stroke twice. They unexpectedly met in Paris upon Jesse's first book publication. They had only one fading afternoon to decide if they should share their tomorrows..."Before Sunset" (2004)...
And now "Before Midnight", Celine & Jesse's relationship at nine-year intervals. Almost 2 decades have passed since their first encounter on a train, disembarked in Vienna. Now the lovers are in their early 40's, on holidays in Greece. It is an interesting process, not just psychologically but as a life experience. We don't need anything except what it feels like to connect with another human being. What that feels like. That feels Magical! --Ethan Hawke
"I love you and I am not in conflict about it... I accept the whole package-the crazy and the brilliant, alright? I know you are not going to change and I don't want you to. It's called accepting you for being you... I also know that you love me, alright? And I am OK with you being a complicated human being. I don't want to live a boring life." 
--Jesse (Before Midnight)
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Thursday, 25 July 2013

Intense Chocolate-Orange Panna Cotta & Patrizio Buanne "Volare"

Normally, I love eating a small block of orange-infused dark chocolate with a cup of Earl Grey whilst listening to easy listening music in the afternoon or sometimes it can be enjoyably savored and lingered in my mouth as after-eight bite, serve with smooth jazz;)...Music and chocolate notably help boost my daily morale, pleasure and joy of living, (along with good company, lovely conversation and belly laughs)!
This afternoon, I listened to Patsy Cline, Lizz Wright and ended up with Patrizio Buanne, one of my favourite male vocalists, whilst making my panna cotta, and singing along (+dancing!) in my kitchen at the same time. I also love "Volare", Gypsy Kings' version....or, no matter who sings the song, I cannot help myself, dancing all along! Patrizio makes the song more lively and special, effortlessly! Let loose and Have fun, with moderation--->Mais je rêve!... that's impossible, Anne!!! ;)
It's whiskey in disguise! ;)
Ingredients:
200 ml Chocolate Milk
200 ml whipping cream
100 g Orange infused Dark Chocolate
2 teaspoons caster sugar
2 teaspoons gelatine powder
  • Pour chocolate milk into a small bowl, and stir in the gelatine powder. Set aside; In a heavy based medium saucepan, stir together the chocolate, whipping cream, sugar  (with balloon whisk) with low to medium heat until slightly boiling; 
  • Pour in the chocolate milk mixture into the saucepan, stirring constantly until smooth and dissolved. Cook for 1-2 minutes;
  • Remove from heat; 
  • Strain the mixture into another bowl and pour into the six liquor glasses or ramekins that have been lightly greased with the oil;
  • Cool the glasses uncovered at room temperature. When cool, cover them with wrapping film and refrigerate for 2-3 hours, or until firm.
  • Remove them from the fridge 2-3 minutes before serving, then unmold and serve with chocolate sauce.
  • Topped with reduced fat whipped cream, grated hazelnuts, grated chocolate or with other toppings of your choice. Enjoy!



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Monday, 15 July 2013

Romy Schneider - Les Choses de la Vie


A Tribute to Romy Schneider...with ultimate dedication to all Goddesses within us... 
...embodying and empowering the capacity to love, arouse, nurture, nourish, understand, hold space, heal, create, sense, express, care, mother and become selfless in interacting with others... 
I give thanks... to our feminine body, which feels, shields, holds, and houses. 
I give thanks... to our heart, which loves, cheers, embraces, discloses and expands to all things. 
I give thanks... to our mind, which thinks, reasons, contemplates, creates and refines. 
I am grateful... for wisdom, for peace, for mercy, for goodness, for kindness, for love, for passion, for joy, for tenderness, for sensibility, for unity, for truth, and for deliciousness of being sensual feminine beings. 
I give thanks... for the moments of loss, of sorrow, of harshness, of conflict, of ignorance for we have learned many lessons and have been given the utmost patience, strength and empathy. 
I give thanks... to all the joy we have felt, all the fullness we have experienced as well as all beauty and grace we have been given. 
I give thanks... for those heartfelt smiles, belly laughs and tears of joy; full hearts & hiccups; for sparkling eyes & surprises--these precious little things, being our nursing home for pure delight...
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Saturday, 13 July 2013

Cucumber Salad with Yogurt Dip (Tzatziki)

Cucumber Salad with Yogurt Dressing (Tzatziki)
Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil and sometimes lemon juice and dill or mint or parsley. Tzatziki is always served cold. While in Greece and Turkey, the dish is usually served as an accompaniment, in other places Tzatziki is often served with bread (loaf or pita) as part of the first course of a meal.
My Tzatziki, served in 
a baby-sized granite mortar
,made in Thailand!:)
I remember when I was first introduced to “Tzatziki”: it was Sausages-BBQ evening by the Lake in Germany. The second time, a Turkish classmate made it, especially for my farewell party, twelve years ago. I then asked for her delicious recipe as I really loved the taste! I also learned from her that “Cacik”, or yogurt dip, Turkish style, is similar to the Tzatziki, in Greece. However, there is a slight difference: Tzatziki is usually made of thick yogurt, from sheep milk, with rich & creamy taste, whereas her Turkish Cacik was much thinner with diluted yogurt from goat milk, mixed with a few drops of olive oil, garlic, salt, lemon juice, alternatively seasoned with dill (and/or mint), and sprinkled with ground paprika. It can be eaten with kebabs or alone.
I love both Tzatziki and Cacik! I love their refreshing ingredients of mint/dill and yogurt, well married with fresh veggies and variety of grilled sausages, to be ideally served during summertime picnic and BBQ. I feel as if, I time-traveled back and forth in Ottoman Empire and Mount Olympus, eye-rolling while listening to Plato’s speech, with Turkish delight in my mouth, fancying Turkish Belly Dance at the same time!!! ;)
Cucumber Salad, Greek Style
from my Turkish friend as well as Collette Rossant’s,
“Return to Paris, a memoir with Recipes”
adjusted to my terribly fussy Thai tongue! ;)
One of my treasures, 
in the kitchen! :)
  • 1-2 oriental cucumber(s), oriental cucumber is long and narrow with very few seeds;
  • 1 cup or 200 ml Plain yogurt (I use 0% fat, plain yogurt);
  • ½ tablespoon olive oil or walnut oil or grape-seed oil;
  • 1 teaspoon lime or lemon juice;
  • 1 clove garlic, minced (I love garlic, so 3 cloves for meJ);
  • *1 teaspoon red onion minced and finely chopped (*optional) note: red onion is smaller than shallot;
  • 1 tablespoon fresh mint, chopped;
  • Salt & pepper
  • Ground paprika or cayenne pepper or chili powder or curry powder (optional) Anne’s note: I also like the taste with a tiny pinch of curry powder in it!
Peel and thinly slice the cucumber(s). In a bowl, beat 1 cup of yogurt, add garlic and red onion, lime juice, oil and chopped mint. Add salt, pepper and ground paprika to taste. Pour the yogurt dressing over the cucumber and refrigerate until ready to serve. Serve 2.
One of my favourite films (2003) with
a touch of Greek and Turkish
Love it!

"A Touch of Spice" is a story about a young Greek boy (Fanis) growing up in Istanbul, whose grandfather, a culinary philosopher and mentor, teaches him that both food and life require a little salt to give them flavour. 
Fanis grows up to become an excellent cook and uses his cooking skills to spice up the lives of those around him. 35 years later he leaves Athens and travels back to his birthplace of Istanbul to reunite with his grandfather and his first love; he travels back only to realize that he forgot to put a little bit of spice in his own life.
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Saturday, 6 July 2013

A Tribute to my Love for Chocolate & La Femme Chocolat... Olivia Ruiz


Taille-moi les hanches à la hache.
J'ai trop mangé de chocolat. 
Croque moi la peau, s'il-te-plaît. 
Croque moi les os, s'il le faut...
{La Femme Chocolat, Olivia Ruiz}
.......................................
“Life was like a box of chocolates, 
you never know what you’re going to get.” 
(Forest Gump, 1994)

“Life is like chocolates in a box; 
no matter how simple, fanciful, 
or luxurious the box is. 
You never know, until you open up that box 
and allow yourself to taste them.”  
–Anne 
“Chocolate is like love, you never get enough.” 
– Anonymous
…and suicide by chocolate?
Jacob, with pistol in his hand, exclaims,
‘Susannah, dear, without your love I’ll kill myself?’
Susannah quakes in fear.
He lays the pistol to his head,
Susannah pleads, ‘Wait, wait!’
‘Don’t fret!’ says Jacob, ‘for this gun is only chocolate!’
--Swiss poem, 1840
Did you know that July 7th is Chocolate Day?
 Chocolate was widely introduced into Europe in 1550. 
The drink was a high-status beverage of the high-society Frenchmen 
and there were as many competitively booming chocolate salons as tea or coffee salons in England, addressed in Charles Dickens's, “A Tale of Two Cities”
with the fact that the cocoa seeds were a very expensive import. 
But today, we can all indulge in our favourite food! ;-)

The ancient Aztec people had known this secret for many years, before a Spanish Conquistador, Fernando Cortés, (more reference; http://www.bbc.co.uk/history/historic_figures/cortes_hernan.shtml), returned to Central America for the fourth time in 1522, encountering the Emperor ‘Montezuma’ of Aztec Empire’s favourite beverage, called “xocoatl”. He was persuaded to have a sip, while admittedly enjoying its pleasantly delicious taste. Later, he asked for the origin of the drink. It was imparted to him that the Aztec people prepared and used the drink as a part of religious offerings for the Gods & Goddesses. Xocoatl was exclusively reserved for priests and high level soldiers because the cocoa seeds used to make the drink, were hyper-expensive: 100 cocoa seeds were equivalent to the price of 1 slave, at that time! Upon his departure, the Spanish Conquistador brought along with him cocoa seeds as well as cocoa plants to be honorably offered to King Charles V of Spain,accordingly.

The scientific name Theobroma from Greek θεοβρῶμα means "food of the gods". The word cacao itself derives from the Nahuatl (Aztec language) word cacahuatl, learned at the time of the conquest when it was first encountered by the Spanish. Similar words for the plant and its by-products are attested in a number of other indigenous Mesoamerican languages.
Love Adds A Little Chocolate
by Medard Laz
     A house is a house until love comes through the door, that is.
     And love intuitively goes around sprinkling that special kind of
     angel dust that transforms a house into a very
     special home for very special people: your family.
     Money of course, can build a charming house,
     but only love can furnish it with a feeling of home.
     Duty can pack an adequate sack lunch, but love may decide to
     enclose a little love note inside.
     Money can provide a television set, but love controls it and cares
     enough to say "no" and take the guff that comes with it.
     Obligation sends the children to bed on time, but love tucks the
     covers in around their necks and passes out kisses and hugs
     (even to teenagers!).
     Obligation can cook a meal, but love embellishes the
     table with a potted ivy trailing around slender candles.
     Duty writes many letters, but love adds a joke or a
     picture or a fresh stick of gum inside.
     Compulsion keeps a sparkling house, but love and
     prayer stand a better chance of producing a happy family.
     Duty keeps offended quickly if it isn't appreciated,
     but love learns to laugh a lot and to work for the
     sheer joy of doing it.
     Obligation can pour a glass of milk, but quite often,
     love adds a little chocolate.  
                         --Linda Andersen
Chocolat (film, 2000)
Starring Juliette Binoche, Johnny Depp and Judy Dench
When Vianne (Juliette Binoche) and her six years old daughter move to the traditional French Village and open a chocolate shop, they are met with some skepticism, but as soon as they coax the townspeople into enjoying their delicious products that almost magically inspire villagers to abandon themselves to temptation and happiness. CHOCOLAT nominated for 5 Acadamy Award including Best Picture, 
Best Actress and Best Supporting Actress.
What I love most about the film: It’s all about MAGIC! And Love is magical!
Juliette Binoche is truly the magnet of the film!  To me, she displays a truly renaissance woman with passion, warmth, generosity, sensitivity, sensuality yet with confidence and strength, through her chocolate know-how, in the film. 
It’s amazing to see how chocolate plays such an important role as relationship glue, as well as a kind of aphrodisiac food, associated with love, pleasure and libido. I cannot explain why it reminds me of Psyche & Cupid’s divine love. I wondered whether Cupid’s arrow had been soaked with chocolate elixir before he aimed his love-shot, straight to Psyche’s heart!!! Hmmmm just wondering! ;) p.s someone might object that Cupid had the wrong-aiming as his arrow was supposed to be shot right in the emotionally sensitive Limbic brain plus glandular hormone is why Cupid loves Psyche!!!!...you may say...Oh no! not that romantic at all, ...so let's forget the science geek for a sec., alright? ;)   
Note: I understand that we all heard of Psyche & Cupid’s, but please allow me to share with you my lengthy yet passionate bla bla once again about their everlasting love.
Psyche & Cupid, Louvre Museum, Paris
-Love is but the discovery of ourselves in others and the delight in the recognition.-
Psyche was a gracious, gorgeous, innocent, curious feminine mortal, renowned for being the most beautiful woman on Earth, whereas Cupid was a thoughtful, easy-going, mischievous, sensational and charming God, the son of Aphrodite, a plus! No matter how many times Psyche unknowingly and foolishly committed serious mistakes, Cupid was always by her side (except when he was captured by his mother as punishment), forgiving, guiding and teaching her life-lessons and still loving her. Finally, Psyche was graciously granted by Zeus, with loving support of her beloved husband, Cupid, to be a Goddess in order that they could be officially and divinely consummated as husband and wife. I really admire and love their productive love!
Reading Greek Mythology, not only encourages me to enlarge my view about life, but also allows me to understand an important message: Gods (super Ego) and Humans (Id & Ego) are inseparableregardless of religion or belief we hold dearly to our heart.  When we let go of our Ego and establish conscious contact with our inner self with joy, we are connected to Gods and Goddesses. 
The original. 
Its ultra-velvety dark taste is sublime, 
its balance not overly sweet. 
The magnificence of the most 
decadent chocolate 
you can imagine, 
made divine as a sumptuous liqueur. 
The Godiva Chocolate Martini 
is a must, 
combining irresistible 
Godiva Liqueur 
with Smirnoff Vodka, 
creating your most unique martini 
experience.
{credit: Godiva} 
All of us are walking around with some kind
of birthday card we would like to give--
some personal expression of joy,
creativity or aliveness that we are hiding
under our shirt.-- Dead Poets Society
Referring to D. Piomelli, Neuro-Science Institute, Santiago, USA, “Anandamide” substance, found in Chocolate, activates as joy and pleasure’s stimulus to our brain, the same as marijuana’s, but chocolate’s is milder and harmless to our health. The research stated that people who smoke marijuana are also chocoholics. No wonder, Chocolate was considered as “Food of the Gods” according to its Greek name, “Theobroma”.  Interesting!!!
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