SINARMANIS: May 2012

Monday, 21 May 2012

Silly!

I am being silly!

I am missing something which can never be mine!

Oh God! Help me!

Thursday, 17 May 2012

Selamat Hari Guru 16 Mei 2012

Kepada semua warga pendidik tak kira dimana anda berada dan dimana jua anda bertugas,

Selamat Hari Guru/Pendidik!

One thing that I cannot live without is perfume!

Yes! PERFUME!

Why?
Because I want to smell nice!
Ewwww.... Tak boleh lah kalau bau masam masam ni.... Tak selesa! Hah!

Nak tahu my fav brand?

Jom!!!

Here lah.... Down here.....theeehehehehe....

My passion.....

Nak tahu apa passion saya selain daripada memasak, mengait, membaca?

Tu diaaaaaa..... Itulah sebahagian kecil daripada koleksi saya..... Muahahhaahha..... Suke suke suke......

Monday, 14 May 2012

Oh My...

Kisah di hari ibu...

Si anak berlari-lari mendapatkan si ibu. Dengan muka yang berseri-seri si anak tampak cukup gembira, "Mommy!Mommy!". "Ya,sayang. Ada apa", jawabku bersahaja. "Mommy, can I give you your present today?" katanya kepadaku. "What present? and what for?" balasku. "You know, tomorrow is mother's day and I bought you something. But tomorrow is still far so I have decided to give you the present today. Would you accept it if I give it to you today?" pintanya. Sayu rasanya apabila memandang wajahnya yang penuh pengharapan. Jawabku, "Oh sweetheart, why not. I'd love to". Lantas dia berlari ke bilik untuk mendapatkan hadiah yang dibelinya dan terus diberikan kepadaku Terpancar diwajahnya kegembiraan dan satu perasaan bahawa dia cukup puas dapat memberikan aku sesuatu tanda kasihnya padaku. Aku menerima kuntuman bunga itu dengan berbesar hati. Jauh di sudut hatiku, aku begitu syahdu di atas ingatan tulus ikhlas anak ku. Ketahuilah anakku bahawa kamulah hadiah yang terbaik dalam hidupku.

Kejutan seterusnya aku terima daripada anakku yang sulung. Dia memberikanku sekuntum bunga ros beserta teddy bear dan satu kad buatan sendiri. Ternyata hadiah si kakak melebihi hadiah si adik. Tak kisahlah apapun, ingatan mereka terhadapku cukup buat ku rasa bertuah. Terharu dan sayu rasa dihati.

Tapi tiba-tiba, anakku yang kecil merapatiku... Dengan suara yang perlahan dia berkata, "mommy, do you like my present? Which present do uou like most?"... Menyedari apa yang bermain difikirannya, aku menjawab," oh sweetheart, it is the thoughts that matters. Not the presents. My love for you is unconditional". Dia terus berlalu pergi sambil tersenyum puas.....

SELAMAT HARI IBU

SELAMAT HARI IBU

BUAT BONDA YANG TERCINTA

SEMOGA BERBAHAGIA, DI PANJANG UMUR,MURAH REZEKI, DIBERIKAN KESIHATAN YANG BAIK DAN SENTIASA BERADA DI SALAM LINDUNGANNYA YANG MAHA ESA.

Wednesday, 9 May 2012

Familiar to you?

Ada berapa ramai di antara kita yang mengalami masalah sebegini? Inilah hasil dan kesan dunia pascamoden. Apabila telefon pintar mula menguasai manusia, maka hubungan sesama manusia mula terabai. Jadi, apakah yang perlu dilakukan? Tepuk dada tanya selera....

Tuesday, 8 May 2012

Semoga Aman Kau di Sana

Pedih rasanya bila kehilangan seseorang yang kita sangat sayang.

Walaupun pedih, terpaksa ku relakan dia pergi. Sudah begitu janjinya.

Mommy doakan agar aman rohmu di sana.

Mommy sayang kamu.

Sunday, 6 May 2012

Creme Brulee

2 cartons double cream , 1 large (284ml) plus 1 small (142ml)
100ml full-fat milk
1 vanilla pod
5 large egg yolks
50g golden caster sugar , plus extra for the topping

How To:

Preheat the oven to fan 160C/conventional 180C/gas 4. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin. Pour the two cartons of cream into a medium pan with the milk. Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.
Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric hand whisk until paler in colour and a bit fluffy. Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.
Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan. Set a fine sieve over a large wide jug or bowl and pour the hot ixture through to strain it, encouraging any stray vanilla seeds through at the end. Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.
Pour in enough hot water (from the tap is fine) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top - it's easier to spoon in the last little bit. Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate. Bake for 30-35 minutes until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don't let them get too firm.
Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.
When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover (Anne Willan's tip for an even layer). Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar - then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.