Losing people who I loved

There are a lot of changes in my life again. I lost my father 2 mths ago during CNY. It has been hard for me and I to think everything is my fault to have them happened. I have too many regrets. I wished I can turn back time.

farewell...

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No Time for Blogging

There are a lot of changes in my life. First priorty is given to my family, then to work. Have been busy juggling them

Tata...

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All happened in just 2 weeks

Everything is happening so fast. I am still unable to accept the fact. After coming back to Singapore, I reunited with my family once again, hoping to spend more time with them and take care of them. I missed them a lot.

my father was weak, from his last chemo treatment session. Chinese New Year was approaching and I am looking forward to relatives to come over my place and getting my father to have some lively company during this festive season. But on the 2nd day of CNY morning 2.45am, a fatal accident happened. My father fell at the kitchen entrance. He did not yell, nor I heard anything from him. I heard scrambling sound of chairs. When I went out of my room to check it out, he was lying on the floor, almost motionless. I panicked.

I woke my family up, called the ambulance, and did CPR on him. I trembled. My mind was in complete darkness. I was in shocked. The only thing that I was in my mind was to hope that my father is still breathing. 5 mins gone and no movement. Then there was a slight movement with a faint breath. My hopes was up. But very soon after, I was distraughted. with grief. My father is no longer moving nor breathing. I checked his pulse, nothing. I felt around his neck, was stiff. I looked into his eyes, silent. Where is the ambulance!

He was later brought to the hospital after sometime when the paramedics try to resuscitate him but there was no respond. My heart sank. We raced to the hospital.

After few hours, my father was pronounced dead. I cried. My family cried. We were all unprepared, with regrets, with helpless minds. How could this happen. If only... The only thing we thought was if only... if only... We had a terrible trauma. We will never forget that morning. We missed him. We still think he is still by our side. We hoped he will be in peace. He looked peaceful. We prayed, chanted and do what ever we can to help him in his afterlife journey.

Even now when I looked back at the photos we took, I will still cry and missed him.

You are our beloved and treasured member in the family.

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Back in Singapore

I had a very weird feeling when I flew out of Tasmania on the 27th Jan 2009. 3 years of studies ended. I enjoyed the studies, the lifestyle, and the landscape. There is nothing more I can ask for while staying there. Some may say it is only a place for retirement, some may say there is nothing much to do there, but it is a place where I can do what ever I want and be truely feel alive.

As I flew from Launceston to Melbourne, I looked out from the window, seeing the plane flying over Launceston city, then over the tamar river towards batman bridge, towards Lowhead, and looking across the whole stretch of northern coast of Tasmania, leaving Tasmania for good. I had mixed feelings. A feeling of sadness and happiness. I enjoyed my days in Tasmania for the past 3 years, and I do not wish to loose that lifestyle.

Goodbye my home for 3 years. We shall meet again.

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Graduation

At last, after 3 years (+ 2 years credits) of University studies, I have completed my Masters of Architecture degree course. It is a mixed feelings because now I have to look for a job as an graduate.

Town and Gown approaching Albert Hall

Er Li

Linda and Rebecca

My family

Dave and Linda

Linda and Rebecca again

Lecturer, Helen Norrie

My parents

My sisters

Andy, my senior

Nic, my classmate, graduated with honors but don't want to attend graduation

Andrea, International Student Support Officer

Linda and Kat

Prof Roger Fay, Head of Architecture School, tutor/supervisor for my Design Research unit

Lizzie, Linda, Kat and Rebecca

tata…

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Fresh Pesto Pasta and Basil Pesto

Pesto Pasta

Preparation Time 40 minutes

Makes 550g

Equipment You need a pasta making machine to make your own pasta. Pasta machines are available from department and kitchenware stores from about AUD$50-60. The most common brands are Marcato, Imperia and Atlas but they cost more as they are made in Italy. China made ones are fine too. I bought my d.line pasta maker from House for AUD53. Electric pasta machines are also available, but I prefer manual ones because it feels more homemade.

Ingredients (serves 4 - 5)

375g (2 1/2 cups) plain flour
1/2 tsp salt
4 eggs, at room temperature
Plain flour, extra, to dust

To make Fresh pesto pasta: Place 1/2 cup loosely packed fresh basil leaves, 1 crushed garlic clove, 2 tbs finely grated parmesan and 1 1/2 tbs toasted pine nuts in the bowl of a food processor and process until finely chopped. Add the basil mixture with the eggs in step 1.

Method

1 Sift the flour and salt together onto a clean work surface. Use your hands to shape the flour into a circular mound. Make a well in the centre. Place the eggs in the well and use a fork to lightly whisk. Use your fingertips to gradually blend a little flour into the egg mixture. Working with your fingertips, continue to gradually draw the flour into the centre (being careful the egg mixture does not run out of the well) until the mixture forms a dough. To check if the dough is the right consistency, press a clean, dry finger into the centre of the dough. If it comes out clean without being sticky, it is the right consistency. If not, knead in a little more flour and test again.

2 Lightly flour the surface if necessary. Firmly knead the dough by using the heel of your hand to firmly push down into it and then away from you. Lift the dough with your fingertips and fold it back on itself towards you. Turn the dough a half turn and repeat. Continue and repeat. Continue kneading the dough for 6-7 minutes or until smooth and elastic. Kneading is an important part of the pasta-making process as it develops the gluten in the flour, giving the pasta a firm, tender texture.Divide the dough into 4 equal portions and wrap each portion in plastic wrap or cover with a clean, damp tea towel. This will prevent the dough from drying out. Set aside for 10 minutes to rest. This helps make the pasta more pliable and easier to roll out.

3 Attach a pasta machine to the side of a workbench and adjust the machine's rollers to the widest setting. Spread about 4 clean, dry tea towels over the work surface close to the pasta machine. Unwrap a portion of dough and use the palm of your hands to flatten it into a rectangle. Dust the rollers with flour and roll the dough portion through. Dust again with flour and repeat on the same setting. Fold in the shorter sides of the dough to meet in the centre to form a smaller rectangle and feed through the machine again. Repeat this process 5-6 times or until smooth.

4 Reduce the width between the rollers by 1 and roll the dough through as before. Repeat the process, reducing the setting each time until the dough is 1-1.5mm thick. The settings on all pasta machines vary. The last setting on some machines may roll the dough too thin, resulting in it sticking to the rollers and tearing. So be careful to only reduce the setting and roll the dough until it reaches the desired thickness.

5 Spread the pasta sheet over the clean tea towels. When laying out the pasta sheets, they must not touch or overlap each other as the moist pasta will stick together. Repeat steps 3-4 with the remaining portions of dough. Set the pasta sheets aside for 10-15 minutes (depending on the temperature in your kitchen) or until dry enough not to stick together but pliable enough not to crack. Trim the edges of the pasta. Cut into 14 x 25cm pieces to make lasagne sheets or see step 6 to make fettuccine.

6 To cut the pasta into fettuccine by hand, loosely roll up a pasta sheet starting from the shortest end. Trim the ends and discard. Use a sharp knife to cut the pasta crossways at 5mm intervals. Unravel the pasta. To cut pasta into fettuccine using the pasta machine, you will need a fettuccine cutting attachment. Fit the machine with the attachment and feed the pasta sheets, one at a time, through the fettuccine attachment. Cook immediately or store individual portions as loose nests.

Notes & tips
Variations

Beetroot pasta: Omit 2 eggs. Place 180g drained canned whole baby beetroot in a blender or food processor and process, scraping down the side occasionally, until pureed. Add with eggs in step 1.

Fresh chilli & coriander pasta: Add 3/4 tsp chilli flakes and 1/3 cup loosely packed fresh coriander leaves with the eggs in step 1.

Fresh herbed pasta: Make the basic pasta recipe to the end of step 4. Gently press 5 mint leaves, 9 coriander leaves and 1 1/2 tsp snipped fresh chives in a single layer over half of each sheet of pasta. Fold pasta over and roll through pasta machine once more to enclose herbs.

Fresh spinach pasta: Omit 1 egg. Trim 1 bunch English spinach and wash leaves. With water still clinging to the leaves, cook in a medium saucepan over low heat for 3-4 minutes or until it just wilts. Set aside for 10 minutes to cool slightly. Use your hands to squeeze out any liquid. Finely chop the spinach and add with eggs in step 1.

Fresh sundried tomato pasta: Omit 1 egg. Add 75g (1/4 cup) sundried tomato pesto with the eggs in step 1.

Orange pasta: Add 1 tsp finely grated orange rind with eggs in step 1.

Saffron pasta: Combine 1/4 tsp saffron threads with 1 tbs warm water. Stand for 5 minutes. Add saffron water and threads with eggs in step 1.

Source
Good Taste - April 2002, Page 76
Recipe by Kerrie Mullins


Fresh Basil Pesto

Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese. Romano is often used which has a stronger flavor. Most basil pesto recipes call for pine nuts but you can easily substitute walnuts.

If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

Ingredients (makes 1 cup)

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Special equipment needed: A food processor or a mortar and pestle. Food processor is quicker and easier to process the basil.

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

tata…

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Walls of Jerusalem Trek, 02 - 04 Dec 2009

Linda, Nic and I went to the walls of Jerusalem for a 3 days 2 night trek. The place is amazing and it still amazed me when I looked at the photos in the comfort of my home. Also, we met one of our lecturer, Jen Smith, at the walls. She was with Roger's wife, Mary Fay and her mother (we never met her though). We heard from Steve Loo (Linda's and my personal tutor for our 5th year dissertation) that Jen was up at the Walls 3 times this year! Also, Jen told us that Roger's wife actually built a hut on the temple when she was a 20 year old, and lived up in the Walls for weeks at a time while she was an art student.

Okay, enough writing. Here are the photos. (How I wish I can write a decent dissertation thesis/essay.)

Day 1, Trek to base camp at Wild Dog Creek Campsite

Day 2, Trek to Mt Jerusalem

Day 3, Heading home coz it started snowing (yes in summer) and weather seems to be turning bad.

tata…

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Final Ends

Surprisingly, I update my blogs more frequently during school term than during holidays. Maybe I am just too lazy.

School has ended. My final presentation went quite well, except for some weird comments. Well, these are some images of my presentation.Also, you can read my Project Report.

4th Nov 2009 Submission Day

5th Nov 2009 Presentation Day

tata…

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