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Une fille comme moi
Je t'aime plus que hier, moins que demain ♥
Welcome to the blog of a 17yearoldgirl, where she posts her mindless musings and ramifications.
This is extremely private;
cos this is where she dreams, sleeps and cries.
She lives. 		"We can catch buses and count our change and cross the roads and talk real sentences.
but our innocence goes awfully deep,
and our discreditable secret is that we don’t know anything at all,
and our horrid inner secret is that
we don’t care that we don’t."
What's an end is a new beginning
Tuesday, January 13, 2009, 5:24 PM
Yesterday I went to Nanyang officially in my hongzi for the last time to receive my O level results. Not that I was anxious or nervous or anything unlike O lvl track people but then, it is my last time with my friends in Nanyang after all. I got A2 for HCL and B3 for French. (Je suis tres desolee, monsieur. J'ai pense que je peux obtenir un A2.) I will continue to love the beautiful beautiful Nanyang campus (which was what lured me to ny 4 years ago!) and also all my fantatically fabulous friends. 
Special mention to: Adeline, Melly, Jean, Xiaoyang, Jelly, Huimin, Ann, Ha and Felisa (my teachers!) and also michmich! I'm glad to have known you and I thank all of you for making the past two years of my school life so much more awesome than the first two years. *muacks*

For all of you, please listen to this song: We're all in this Dance - La Meme Histoire Par Feist (Paris, Je t'aime OST) Paris, je t'aime is made up of 22 short meaningful films which I highly recommend you to watch. The below song is actually a compilation of both the english and french version, but the lyrics are actually different for the two languages. I prefer the french one :D It's more meaningful. 



Today, I was bored in the afternoon again and I decided to make Japanese mochi or Daifuku. It is extremely easy to make but extremely hard to handle because the sticky rice "dough" is just way too sticky. It sticks to everything and you need to keep on dipping it into more potato flour to make them stop sticking. It is also very very hard to shape the mochi using hands, because of its stickiness and also because the Anko (red bean paste) is very soft. So I can't really wrap the anko properly in the exact centre of the sticky rice dough. However, besides all these problems, my Daifuku still turned out great and very yummy. Sticky sticky texture (but not oily at all)
 with sweet, soft anko in the middle :D 

My orchid plant with the daifuku.

I made eight daifuku in the end. Probably because I made them too big. Shown here are three of them.
I wish I had japanese plates, I could've bought them from Daiso where I got my Anko but $2 for a plate that I don't really use? Not worth it :/

If you're interested in making daifuku on your own, just ask me over msn or google for the recipes online (:

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