Style N Stitch

A good friend of mine is going to open an alterations shop. It's a cute little shop on the corner near Hero Kemang. The name of the shop is Style N Stitch. 

Today she asked me to draw on the side of the shop, on the window. It's been a long time since I painted on a large space, but I enjoyed it very much, makes me want to paint more and more :)

Here is the shop:

That's the logo for the shop. It's cute! It was designed by my friend's friend...I forgot the name, sorry :p

Painting with him as one of the company, cuteness! He's name is Muffin and he's wearing a lion costume. He's my friend's dog.

Here we go...

And Muffin fell a sleep :)

And...here it is...

This is for the soft opening.
We'll see next month...yaiiyyy new project for me :)

So yeah, if you need alterations, or make clothes, school & corporate uniforms, kebaya...please do come to my friend's shop....Style N Stitch :)

My version of Miso Soup :)

This is is my version of Miso Soup :) I put three of my favorites items....tofu, bok choy and enoki mushrooms!

If you want to try it....go ahead, hope you'll like it :)

Ingredients:

4 cups water

2 - 4 tablespoons miso paste (to taste) 

2 handfuls firm tofu, chopped into dices

a handfull of bok choy (or more, up to you)

1-2 handfulls of enoki mushrooms (less or more it's up to you)

2 tsp of soy sauce (to taste)

1 tsp of sesame oil (to taste)

How to cook:

-In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat.

-Whisk in the miso paste.

-And then add the soy sauce and sesame oil.

-Then put the tofus and enoki mushrooms into the pan, stir it.

-The last one, put the bok choys in, stir it again.

and it's done! :)

I eat with a bit of green onion slices on top...it's simple :)

An Awesome Book of Thanks

"An Awesome Book Of Thanks" by Dallas Clayton

I collect children's book. This one, I enjoyed the book for a few simple reasons. For me this book is charming, childlike, warm and beautiful. Reminding us (as for adults and kids too) not only how beautiful our world is, but how to be grateful and appreciate the wonder we already have, good and bad...and even the little things. Children and adults alike will adore this book and those with an eye for illustration and design will truly appreciate the stunning artwork.

I took some pics from the book's pages:

I got this book at Aksara Bookstore. Go find this book...it's a keeper :)

Chunky Peanut, Chocolate, and Cinnamon Cookies

I got this recipe again...from Martha Stewart's web.

 

What you need:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup smooth peanut butter
• 1 cup packed light-brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 1/2 cups semisweet chocolate chips
• 2/3 cup roasted, salted peanuts, coarsely chopped
• 2 teaspoons pure vanilla extract
• Chocolate or vanilla ice cream, for serving

How to make:

- Heat the oven to 200 degrees celcius.
- Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add sugars, mix 2 minutes. Mix in eggs. Gradually add flour mixture, mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.

 - Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool.

They may not looked very pretty, because we rolled the dough too big hehehe, so it turned out to be a big cookie haha. So we cut it into squares :p

But hey, they tasted delicious....and you should try eat it with vanilla ice cream...nyummy! :)

 Go try and enjoy! :)

Spinach Lasagna

I'm in the mood to cook and now I want to try something a bit different. Spinach Lasagna it is :)

Without oil, without cream, without butter, without meat!

What you need:

• 2 packages (10 ounces each)chopped spinach, thawed and squeezed dry
• 1 1/2 cups part-skim ricotta
• 1 garlic clove, minced
• Salt and pepper (how much? up to you :) )
• Basil and oregano (how much? up to you :) )
• 2 1/2 cups jarred tomato sauce
• 6 no-boil lasagna noodles
• 1 cup shredded part-skim mozzarella (4 ounces)
• A handful grated or shaved parmesan

How to make:

- Preheat oven to 190°C

- Make filling: in a medium bowl, stir together spinach, ricotta, garlic, teaspoon salt, and 1/4 teaspoon pepper, set aside.

- Start boiling the lasagna, remove from heat after 5-6 minutes, don't drain, keep in water.

- Season tomato sauce with basil and oregano.

- In a square baking dish, spread cup tomato sauce. Layer 2 noodles, 1/3 filling (the spinach), and 1/3 remaining tomato sauce, and mozzarella. Repeat it again, then top with mozzarella.

 - Bake until browned, 35 to 40 minutes. Let stand 10-15 minutes before serving.

...and....voila!...

It's not heavy and i'm sure your kids would love it too :) Try it!

Soba Noodle and Salmon Salad

Today I wanted to make something simple, healthy and not too heavy. So I got this recipe from The Master Chef's website. And this recipe is kid friendly :) 

Let me just copy paste it from the web. Or you can click the web's link.

Ingredients:

180g soba noodles
2 teaspoons grated fresh ginger
2 tablespoons soy sauce
1 teaspoon sesame oil
270g packet frozen salmon skinless fillets

½ cup sliced cucumber

How to make:

1. Cook soba noodles following packet directions, drain and rinse under cold water until cold. Place into a bowl, add ginger, soy and sesame oil and toss well. Refrigerate until required.

2. Cook the two frozen Salmon Skinless Fillets following packet microwave cooking instruction and flake into chunky pieces.  Arrange soba noodles and flaked salmon in dishes and serve with the prepared sauce. Garnish with cucumber slices and finely sliced spring onions.

Tips: This recipe is ideal served as part of a buffet meal. Mix the grated ginger, soy sauce and sesame oil and serve in separate little bowls.

Give it a try, it's simple :)

Beef and Potato Burritos

Me and my cousin we're having our 1 week holiday. And we both think that it's the best time to have our "me time". Today we went swimming, after that...of course we got hungry hehehe. So we're thingking to cook something simple but filling :p 

Burritos it is...and we got it from Martha Stewart's website. But we changed it a bit. It's easy :)

You'll need :

• 1 large baking potato
• 2 tablespoons vegetable oil, such as safflower
• 3/4 pound ground beef
• 1 onion, chopped
• 1 can (14 ounces) chopped tomatoes with juice
• 1 1/2 teaspoons ground cumin
• salt
• 4 flour tortillas (10-inch)
• 1/4 cup sour cream
• 1/2 head iceberg lettuce, shredded
• 1/4 cup grated Monterey Jack
• 1/4 cup Cheddar Cheese
  
• 1/4 cup fresh cilantro (optional)

 How to make it:

1. Peel potatoes, cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato, cook, stirring occasionally, until golden brown, about 6 minutes.
   
2. Add beef, onion, cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt (or more salt...it's up to you), cook about 6 minutes.
   
3. Heat tortillas, one at a time, you can use the oven, the pan or microwave...whatever suits you, het it until lightly browned, about 10 seconds.
   
4. Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro. Fold bottom upward, covering filling. Fold each side to overlap, leaving the top end open.
   
    
   
   
   
   
   
   
   For me of course....extra sour cream and cheese please :p
   Try it! Enjoy :)

Smile by Charlie Chaplin :)

16 April 1889 – 25 December 1977

Happy birthday Sir Charles Spence "Charlie" Chaplin

smile :)

Michael Jackson Pepsi Generation

...never fails me :) let's dance!

French Toast with Asparagus, Egg & Orange Beurre Blanc

Today we tried this French Toast with asparagus, egg & orange beurre blanc recipe for lunch. Actually you can make this for breakfast, lunch or dinner. It's easy, we got this recipe from Martha Stewart's magazine.

They have it online too, from Martha Stewart's website. Check the recipe here. Or let me just copy paste it for you :)

For the asparagus : 

• 1 pound asparagus, cut diagonally into 1-inch pieces
• 2 teaspoons extra-virgin olive oil
• Coarse salt and freshly ground pepper

 For the French Toast :

• 4 large eggs
• 1 cup heavy cream
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon coarse salt
• 1/2 teaspoon freshly ground pepper
• 4 one-inch-thick brioche slices (we used brown bread)
• 1 1/2 ounces (3 tablespoons) unsalted butter 

 

For the Orange Beurre Blanc :

• 1 1/2 cups dry white wine
• 1/2 cup plus 2 tablespoons fresh orange juice (from 2 oranges)
• 2 small shallots, thinly sliced
• 1/2 cup heavy cream
• 6 ounces (1 1/2 sticks) unsalted butter, cut into small pieces
• 1 teaspoon finely grated orange zest
• Coarse salt and freshly ground pepper

Directions :

1. Make the orange beurre blanc: Bring wine, 1/2 cup orange juice, and the shallots to a boil in a large skillet. Cook, stirring occasionally, until reduced to 3 tablespoons, about 10 minutes. Whisk in cream, and cook until reduced by three-quarters, about 2 minutes. Reduce heat to low. Add butter, 1 piece at a time, whisking after each addition. Strain into a heatproof bowl, and add remaining 2 tablespoons orange juice and the zest. Season with salt and pepper. Thin with water if too thick. Cover to keep warm.
   
2. Make the asparagus: Preheat oven to 475 degrees. Toss asparagus and oil on a rimmed baking sheet. Season with salt and pepper. Roast until golden, about 8 minutes.
   
3. Make the French toast: Whisk together eggs, cream, zest, salt, and pepper in a large bowl. Pour mixture into a 9-by-13-inch baking dish, add brioche, and soak, 2 minutes per side. Melt butter in a large skillet over medium-high heat until sizzling. Add brioche, and cook on 1 side until golden brown, about 4 minutes. Flip, and cook until golden brown, about 2 minutes more. Top each slice with asparagus, and drizzle with orange beurre blanc. Serve with remaining beurre blanc.
   
   
   
   
   
   
   
    I tried to add some poached egg too :p
   Sprinkle some parmigano chesse...and Voila! :)
   
   
   
   
   
   Enjoy! Try, it's easy :)

Live curious (National Geographic Channel)

If you are you breathe. If you breathe you talk. If you talk if you ask. If you ask you think. If you think you search. If you search you experience. If you experience you learn. If you learn you grow. If you grow you wish. If you wish you find. And if you find you doubt. If you doubt you question. If you question you understand and if you understand you know. If you know you want to know more. If you want to know more you are alive.

:)

Credits:
Creative Director: Patrizio Marini
Art Director: Claudia Ganapini
Copywriter: Federico Russo
Production Company: Mercurio Cinematografica s.r.l.
Director: Bryan Little "Fly on the wall"
Executive producer: Luca Fanfani
Producer: Annalisa De Maria / Alessandro Cavriani
Producer South Africa and still photographer: Filipa Domingues "Fly on the wall"
DOP: Grant Appleton "Fly on the wall"
Production Designer: Latisha Duarte "Fly on the wall"
Post- Production: Green Movie
Editor: Massimo Magnetti c/o Green Movie
Sound House/ Engineer: Roberto Grassi c/o Green Movie
http://www.natgeochannel.co.uk/livecu...
Global Brand Campaign

Robot Balok :)

My student, especially the boys...loves to play with blocks. I love the way they used their imagination using the block to make something. These two are robots. Naoise and Sam called them "a robot & a person", they're awesome! :)

This is Naoise's Robot :)

This is Sam's Person

Again, simple things that made me smile :)

 Ps: blocks means "balok" in Indonesia, that's why I put "Robot Balok" as the title :)

Kaleidoscope ♥

I love kaleidoscope! My students loves to play with kaleidoscope too. Here are some of  the pics :)

A kaleidoscope is a circle of mirrors containing loose, colored objects such as beads or pebbles and bits of glass. As the viewer looks into one end, light entering the other end creates a colorful pattern, due to the reflection off the mirrors

the word "kaleidoscope" is derived from the Ancient Greek καλ(ός) (beauty, beautiful), είδο(ς) (form, shape) and -σκόπιο (tool for examination)—hence "observer of beautiful forms."

(from Wikipedia)

Don't you just love kaleidoscope? ♥

Gardening with kiddos :)

Children are natural gardeners. They like to learn by doing and love to play with dirt. Last wednesday, we asked the children to do some gardening. They were very curious :) We planted some seeds (tomato, sunflower, chilli, beans and watermelon) and we asked the children to take care some of the plants too (like watering plants). Gardening can teach the children about environmental awareness by exploring the workings of nature.

Here are some tips for gardening with children :

- Be sure to give each child his/her own separate plot. Keep it small, very small for young kids. Put their plots right in the middle of the action, with the best soil and light.

- Give them serious gardening tools (that's not too dangeraous for kids for sure).

- Engage them through the entire process, from seeds and all the preparations until finished.

Try it with your kids or students, it's simple and fun :)