Has it really been four days since my last post? Where has all the time gone! I don’t think I’ve ever left blogging for quite so long but the past week has been so busy that my head is spinning like the little Tasmanian Devil. You’ve seen that cartoon right? Between work, giving makeovers (which turned out brilliantly by the way), studying, training and travelling – ever wished you could clone yourself sometimes? I even arrived at the airport and completely walked out without claiming my luggage. There I was making comments about how I hope the airline doesn’t lose my luggage and what do I do when it arrives?
I walk out without it.
When I realized what I did, the security guard wouldn’t let me back in! He sent me all the way to the other end of the building where some other security people could advise me on the next procedure.”Fine time to pick to travel in heels!” I get there and they said I had to call the airline. GREAT. More people to explain this embarassing story to. I called them and the first thing they asked was, “How did you not know to collect your luggage?”
Err…temporary amnesia, unexplained concussion, any other medical terminology that might explain this inopportune moment. I played the tourist card (which was true because I had never been to this airport before).
Finally they get security guards to take me back into the baggage reclaim hall, after an extensive body search when I went through security check and set off their metal detectors. We went through these back passageways where you need their keycards to get through the doors. As inconvenient and time-wasting as this whole incident was, I thought “Wow this is exciting!” Too bad I couldn’t take photos. But I finally got my luggage so it was all good.
Nothing missing. Sharon happy.
My consolation? I wasn’t the only who forgot her luggage! It’s like they say, misery attracts company!
But food always has a way to make me happy. So this is going to be a lighter post about one of my favourite Chinese desserts called Tang Yuan. Also known as Glutinous Rice Balls. My favourite type is the ones with black sesame filling, though you get them with bean paste or peanut paste as well.
So here goes!
Frozen Tang Yuan (or you can make your own if you know how, but I don’t)
One chunk palm sugar
2-3 tbsp sugar (depending on how sweet you like it)
1 generous knob of ginger cut into small slices
- Heat pot of water and chuck in sliced ginger and palm sugar and allow to boil. Once the palm sugar fully melts, add normal sugar to taste. Let it simmer.
When the palm sugar melts, the water will turn brown.
- Boil some water in a separate pot. When water boils, put in the frozen tang yuan to cook. You’ll know it’s fully cooked when they start to float on the water. I thought that was such a neat trick so you don’t have to watch the time. It only takes a few minutes so keep an eye on it. If you overboil it, it becomes too soft and soggy.
This is the brand of frozen tang yuan that I use. I’ve tried others but they don’t seem as good.
- When cooked, scoop out the tang yuan into a bowl and add the ginger sugar mixture. I love the blend of the flavours and ginger is so tummy warming! I imagine it would work well with a ginger and honey mixture too! Though it wouldn’t look as brown.
This is what it looks like when you bite into it.
You might think the oozing black stuff looks gross but trust me, it tastes really good!
I received a gift from my younger sister recently. She bought me a t-shirt that she thought was really funny and meant it as a joke.
This is something that I will never wear out. We literally cracked up when I opened it in the mail. We share a very close but strange sister humour that only we understand, because I’m very much aware it wouldn’t seem that funny to all of you! After I mentioned my airport story above, she said she should’ve bought one that read “TOTALLY stupid!”
Don’t you just love sisters?
Thank you all for bearing with me while my posting is rather irregular of late. And thank you for leaving me such sweet sugars in the form of your lovely comments as well. I read them all and always make an effort to reply (here and to your blogs too), though I may occasionally slip up and forget. If that happens, feel free to say “OI Sharon! Where’s my reply?! Get your butt in gear!!” I think that would get my attention *grin*. You are all simply brilliant.
Just to give you a heads up, my next few posts will cover some gorgeous outfits-related museum collections (I’m a nerd like that, I love science museums too), a special showcase of Imperial robes from the Forbidden City in China (the handiwork is amazing!), a new way of tying a scarf, and a bit of romantic theatre. Not necessarily in that order.
At least that’s the plan.
Have a great week!
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