funny :: jumbo elephant

In honour of the upcoming holidays (and the millions of peeps who will be travelin' the globe), I want to share this frickin hilarious youtube video. I love elephants (and after our recent elephant trek in Thailand I love them even more). I suspect they might be more fun to fly than your normal 747, eh (especially if you're traveling in economy)?

france :: lé bike

I have to say, I've always thought bike-riding was pretty cool. It's just been way too long since I've actually done it (minus the bike ride to the waterfall in Khao Lak recently)... anyhoo, last summer in Paris it was bikes galore. No kidding, everyone (and their mother) rides bikes and I have to say it's pre-tty cool.

The Parisians have it sussed. They have these bike rental schemes (called Vélib’)where you pay an annual fee to pick up/drop off (all self-service) bicycles all around Paris. Basically, you pick your bike up in one location, cycle to the next, and then drop it off at another. There are more than 10,000 bikes available at over 750 locations across the city. They're a huge hit, and I can say firsthand that I've seen people partaking in this all over Paris. A year-long pass for the program costs approximately $41.75, a one-day pass $1.42 and a weekly pass $7.15. I mean, come on, to get the chance to get some exercise, be ecologically friendly (the program's expected to cut traffic by 40% by 2020) and look pretty frickin cool on a bike (they're pretty stylish if I do say so myself) ... and in Paris, I think this is a no-brainer. Wonder how long until most major cities catch up? And by most major cities, I DO NOT mean Hong Kong (that shit would never fly).

food :: crème brûlée

Mmmmm ... crème brûlée. It's heavenly (although it's French for "burnt cream" which doesn't sound so nice). Lucky for me it's one of the desserts that Hubby enjoys making (I'm hopeless in the kitchen). Either that or he knows how much I enjoy eating it, that he whips it up on occasion. I couldn't ask for more. Last time, when we had peeps over for dinner, Hubby lined the dessert with a thin layer of white chocolate. Yeah, this could be the reason I know he's the one ... he even lets me play with the torch and harden the sugar on top (that part I can do). Tell me I didn't do a good job (yes, that's our, well Hubby's creation) ... I'm hungry now.

* A dessert consisting of a rich custard base topped with a layer of hard caramel, created by caramelizing sugar under a broiler, with a butane torch or other intense heat source, or by pouring sugar on top of the custard. It is usually served cold in individual ramekins. (aka Yummy!!!)

freaky :: tattoos are permanent you know

I love stars (I frickin love them). Drawing stars, looking at stars, wearing things with stars on them (now I sound obsessed, but I'm not really). I even have a purple star tattooed on my lower back. I love purple too, but that's another story. I was surfing the web the last night (because I'm cool, that's what I do ; ), when I came across this story about an 18-year old girl who got 56 stars tattooed on her ... face. Now that's obsessive.

The girl is from Belgium, and claimed she "only asked for 3 stars, and then fell asleep", although we later found out she was just afraid of her dad who was angry (fair 'nuff!). Anyways, she's come round to tell the truth. She said "I asked for 56 stars and initially adored them" ... oh, dear.

food :: crème caramel

What can I say, Hubby loves to cook food and I love to eat food. Lucky me. On the weekend, Hubby got out his A Cook's Bible (which he spent hours researching before buying, because he's just that geeky) which is literally a guide to all things food. I enjoy reading it (it's got everything from the best tools and techniques, to preparation and food safety - which is very important for me). Using it is another thing entirely.

The crème caramel in the photo is Hubby's creation (I'm the artistic genius with a camera). It's a simple recipe (or so he says), and you can jazz it up any way you want (liqueurs are an option). I can vouch for the fact that it's delicious - light, tangy and not too sweet. One really isn't enough ... so I suggest you make plenty. Hubby was allowed to enjoy endless hours on the PS3 after his efforts, so we were both satisfied.

Makes 4
100g (1/2c) sugar
80 ml (1/3c) water
3 eggs
45g (3 tbsp) sugar
1/4 tsp vanilla essence
450 ml (1 1/4c) milk

1. Gently boil 100g of sugar with 60 ml (1/4c) of the water until it is golden in colour.
2. Carefully add the remaining 20 ml of water and heat until the water and caramel have mixed.
3. Divide the caramel by pouring into the bases of four greased dariole moulds. Set moulds aside.
4. Whisk eggs, sugar and vanilla together.
5. Bring the milk to the boil and remove it from the heat.
6. Whisk the milk into the egg mixture to form a custard.
7. Strain the custard and fill the dariole moulds.
8. Place the mould in a roasting tray half full of water.
9. Bake in the oven at 150°C for approximately 30 minutes until set.
10. Chill in the refrigerator.
11. Loosen edges of caramels and turn them out onto serving dishes.

frick :: obsessed with rainbows

I frickin love rainbows. The obsession got worse during the 5.5 years I was living in NZ. It's probably because there are more rainbows there than anywhere else in the world (fact - I've checked. Check out this sexy double rainbow in our backyard one Sunday in NZ (man, I miss living there sometimes)! We don't get rainbows as big and as often back in the States (and almost never in Hong Kong). I have been lucky enough to see one rainbow from IFC (unfortunately I was in a meeting with my manager so couldn't sneak out for a photo or react as I normally would do). Mike W sent me this beauty from his office on level 32.

fish :: run forrest run!

I've always had a thing for fish. Both eating and watching - it doesn't sound so healthy, but I think it's the same for many (isn't it?). I may like sushi, but I love aquariums. Hubby has a thing for fish as well. One of our first holidays together was to Vanuatu. We stayed at Hideaway Island and went diving (well, me snorkelling, initially), and I got my open water license. It was gorgeous and warm - the most incredible place to learn to dive and snorkel for the first time (where had I been previously?).

On a recent trip back home, we drove from San Fran to Los Angeles and stopped in Monterey for lunch and a visit to the aquarium. It rocked. Lunch at the Bubba Gump place (yes, from Forrest Gump fame) - it was one of two restaurants in the township, and I was in the mood for shrimp. All the drinks and smoothies were listed on ping pong paddles (if you remember, Forrest was a wicked ping pong player). And there were these signs which you would flip over to read either 'run Forrest run' or 'stop Forrest stop' (to signal to the waiters). Pretty cheesy (VERY cheesy), but cute.

And last but not least. The Monterey Bay Aquarium - it rocked our socks off. Funnily enough, my favourite were the jellyfish. Just look at those colours. I could spend hours in an Aquarium, the big tanks of colorful fishies, the penguins, even cringing at the scary crocodiles. I recommend you go if you're ever in the area.

frick :: the wii

I know it's no big news that the Wii is one of the best toys in existence (thanks Nintendo), but I do want to reiterate that it's da bomb diggity. I mean what other video game is so intuitive that everyone can play ... from toddlers, to grandpas, to drunk university students! I love the Wii. It was a present from Santa and although I'm not a video-game junkie, I'm proud to say I am a Wii junkie. It's hard not to be. I pretty much rock the tennis and kick ass at the bubble burster game. I don't know why but I'm obsessed with this game (see pic above) - it's all about turning the remote and changing the people into different shapes so as to burst the bubbles (before they sink!). And don't get me started on Bon Jovi classics on Guitar Hero ... fuhgeedaboutit, I'm an all around rock legend. Oh, and Super Mariokart - Princess and I are two peas in a pod. Jeez, did I mention I was modest when it came to all things Nintendo?

I grew up with Nintendo. The original. Zelda, Duck Hunt and Super Mario Brothers ... now tell me just hearing those names doesn't bring you back. Those were the good 'ol days, right? Before ipods, itouches, iphones, DS Lites, PSPs ... NOT. I love that shit. It's what we're about now - man, even toddlers are texting! We're all growns up, all connected ... nah, I don't miss typewriters, the first computers (green writing on black - blah), whiteout or collect calling. I'll admit it's scary that turning into a flying raccoon in Super Mario 3 brings me back (way back).

funny :: extras please

Extras is a fantastic British sitcom that is funny as hell - starring Ricky G and Stephen Merchant (both of The Office and podcast fame). Ricky plays a film Extra trying to make it (but believe he has made it) in the film industry, while Stephen is his "agent" (if you can call him that). Ricky is such a loser geek who takes himself WAY too seriously ... so seriously it hurts (to watch).



Each episode has a guest celebrity star - usually playing themselves (well, themselves with a twist). The Kate W one is one of my all-time favourites. She's hilarious.

The dvd is worth the investment ... unless you're into that downloading thing (whatever that is). I'll shut up now, and instead share another youtube clip from Extras - because it's just that funny. It's a teaser for the x-mas special so you get a little bit of everything.

fish :: whitebait soufflé

Whitebait souffle might just be one of my most favourite dishes ever. It is so frickin delicious! Whitebait is one of the tastiest things I discovered while living in New Zealand. They are tiny little silvery fish (wormlike if you must know), which on their own aren't so flavourful ... but mix those fishies into a fritter (an omlette and whitebait) and you'll know exactly what I mean. They're mild-tasting and delicate - on their own or with a little bit of sweet chili and lemon - you will want more. Now for all you non-fishy freaks, give it a go (don't let the fishies scare you).

Hubby recently discovered a recipe in Martin Bosley's new-ish cookbook (his first), Martin Bosley Cooks. Martin's restaurant has been named 'Best in NZ' for at least a couple of years in a row now, so there's no doubt he'll know how to make a mean whitebait dish. The souffle recipe is simple (or so Hubby says), and I can vouch for the fact it's absolutely delicious. The picture above is actually Hubby's souffle (I told him taking the camera out at dinner would prove useful so don't argue with me next time ; ). Although the pic is prior to the creamy caper sauce being added, you catch my drift. Although the souffle is a favourite, I think most of you will want to start with the fritters so I've pasted Martin's recipe down below:

400g whitebait
1 cup flour
sea salt
4 eggs
50-70ml clarified butter
juice of 1 lemon
Lightly dust the whitebait in enough flour so that each fish is individually coated, then lightly season with the sea salt. Beat the eggs in a separate bowl and pour just enough onto the floured whitebait to bind it. Heat the frying pan and add 1 tablespoon of the butter. When the butter is hot, pour in a quarter of the mixture. Cook for 3 minutes each side. Repeat three times. Squeeze a little lemon juice over the fritter before serving. Serves 4.

You should check out Martin's other whitebait recipes here - the guy can cook (hmmm ... wonder if I've been able to work myself a free dinner at his restaurant?). Martin's actually pretty cool. I've brought a few of his coolbooks by for him to sign, and he's always so friendly. Hubby's (he got his for Christmas) reads: "To the best guy in the world - ever! Use this book often, use it well, and write 'I cook' on the next pages... " See, even Martin agrees Hubby is the best guy in the world (ever!). It's not whitebait season at the moment and my mouth is already watering - guess I'll have to hang out until the next summer I'm back in NZ.