Good Old Monday - Back to Regular Programming

>> January 6, 2014

The holiday fever is officially over and Mark has to go back to work. It was a bit of struggle to get up this morning because we kinda got used to sleeping and getting up late the past few days. On the other hand it was quite a relief that holiday's over. I can finally get back to my routines (boring) and get hyped with work again.

And even though Monday sounded like an ordinary day, it doesn't mean that it's not lekker. I'm quite happy I had a productive work day with no distraction (Mark). And of course, having my cats around give me so much joy.

What I'm not quite happy about is I'm not taking good food pictures lately. Quite disappointing, really. It's because it's either I'm always rushed to finish and don't really have time to focus on composition, or we are just too hungry I want to get over it. Or maybe the fact that after all these time, we still haven't cleaned up and organized our supposedly workshop/studio room where creativity is suppose to happen... But yeah, enough excuses, I'm sharing it anyways.

For today's lekker food dig, here's a simple thai inspired noodle soup that I discovered from Pinterest. What I love about this soup is not exactly what is in it, but the broth itself.


3 Tbsp tom yum paste (or use the entire pack if you have the ones that come in a sachet)
320ml Coconut milk
1 cup vegetable broth
1/2 cup water
2 Tbsp vegetable oil
Some vegetable (or egg) noodles - cooked and set aside.
Some zucchini, cut into little sticks
Some red bell pepper, cut in to little sticks
Some sliced mushrooms (optional)
Some fried tofu for toppings(optional)
Some Thai basil for toppings

1. Heat oil in a pot.
2. Saute the tom yum paste for about 2 minutes.
3. Add vegetable broth, water and coconut milk. Bring to a boil.
4. Simmer for about 3 minutes.
5. Add the vegetables and simmer for another 2 minutes, just enough to get them tender but not over cooked.
6. If needed, add salt to taste.
7. Get some of the cooked egg noodles in a bowl, and add the broth. Top it with thai basil for added flavor.
7. You can also top it with fried tofu if you want it to be filling.


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Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

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