ribbons and chocolate

Until he comes home..

Love, till death do us part. (Taken with instagram)

Goflykite.com. Go check it out. Super cool! (Taken with Instagram at Field next to Riverside Point)

1 hour 1 dish. I wonder how the iron chefs cook at least 4 dishes in an hr. (Taken with instagram)

MBS (Taken with Instagram at Merlion)

Goodbye Pgp. (Taken with instagram)

Nothing quite like an apple :) (Taken with instagram)

accidentalbaker:

World’s Best Hot Fudge Sauce

With summer right around the corner, I’m taken back to Sunday family outings to a sandwich and ice cream shop with the most amazing sundaes. While I think the ice cream was good, what really stands out in my memory was the hot fudge. In today’s foodie world, its all about the ice cream – slow churned, local, organic, exotic flavors – but when it comes to sundaes all you need is really good hot fudge. Bad hot fudge can leave you sharing your fountain dish with your brother.

Surprising really good hot fudge isn’t hard to make. Who knew?

My favorite recipe is from Maida Heatter’s New Book of Great Desserts adapted slightly by a good family friend and amazing chef, Joanne Donsky. You’ll want to eat this straight of the jar its so good.

1 c. heavy cream

6 Tb. Unsalted butter, cut into small pieces

2/3 c. granulated sugar

2/3 c. light brown sugar, firmly packed

Pinch of salt

1 c. strained Dutch-process cocoa powder (this can be found at any supermarket – Hershey’s even makes this kind of cocoa)

1 tsp. vanilla

1. Put the cream and butter in a heavy saucepan over moderate heat. Stir until the butter is melted and the cream just comes to a low boil. Add both sugars and stir for a few minutes until they are dissolved. (The best test is to taste until you don’t feel any undissolved granules in your mouth. But be careful – it will be hot!)

2. Reduce heat. Add salt and cocoa and stir briskly with a whisk until mixture is smooth. Add vanilla. Remove from the heat.

3. Optional Extra Step: Put the mixture through a strainer to make it smooth.

4. Serve immediately over ice cream.

Do ahead: Put sauce in a straight-sided glass jar and refrigerate until ready to serve. Remove the top of the jar and microwave the sauce until hot.

Makes 2 cups, enough for 6 to 8 servings. 

sounds very good. imma try it one of these days :)

beautiful!

(Source: singingmysong4u)

5.9.2010: strawberry banana smoothie :) I love staying at home.

4.9.2010: tomato boyfriend.

whenthelaststardrops:

greystuff:

shejustwantstodance:

♥

3.9.2010: happy found a friend :D