Tuesday, April 28, 2009

Monday, April 20, 2009

PainnnnnnnNNNNNNNNN




I slam my toilet door and KIAP my FINGER!!!! PAIN!!!!


Monday, April 13, 2009

Sexy pic - The Babies fighting over toys....








Fierce or not??? ahahahah

New Toy





Finally bought a SLR Nikon D60. Been thinking to get a better camera coz my Sony T10 is sucks. Sexy or not? muahhahahahaha

Thursday, April 9, 2009

Wednesday, April 8, 2009

ShortBread History

Shortbread cookies are ancient. They started in Scotland way back when cooking, compared to today’s standards, was crude at best. Of course they have evolved over time to what we know today.

The original shortbread cookie recipe probably included oat flour but when the English adopted it they substituted wheat flour. In Tudor England oats were considered animal food.
Traditional shortbread is baked in a round and then cut into wedges.
The story has it that the ancient Scots baked shortbread in the winter months and put cuts in the shortbread rounds to represent the suns rays. This was some sort of ritual to persuade the sun to return and do away with the cold winter.

The wintertime tradition holds on though because shortbread cookie recipes are among the most popular Christmas time cookie recipes.

Ingredients:

6oz Plain flour
4oz Soft butter
2oz caster (granulated) sugar
1 oz cornflour (cornstarch)

Method: Mix the butter and sugar together (preferably with a wooden spoon) until it is pale and creamy. Sieve both the flour and the cornflour into the bowl and mix well. Put a small amount of flour on your working surface and place the dough on this. Shake a little flour on top and roll out about quarter inch thick. Prick with a fork and cut into rounds with a cutter or, if you want one large shortbread round, pinch the edges with thumb and finger all round.
Use a palette knife to lift the shortbread onto an oiled baking tray and bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3. If the biscuits are ready, they will be pale brown and crisp; if not, return to the oven for 5 or 10 minutes. Shake a small amount of caster/granulated sugar on the top of the shortbread immediately after they have been removed from the oven. Use a palette knife to move them to a cooling rack and store in an airtight tin once they are cold.

Wednesday, April 1, 2009

Photofunia.com Check this out!


Hey there, check out http://www.photofunia.com/ really cool man....... i dont hv much pic in this lap top. will post more!







Stupid sakai...

morning as usual went breakfast at food court. Parking is free provided you show them receipt for drinks. just to make sure you are the customer.

reach the booth waited 15 seconds nobody, i peep through the window and saw somebody sleeping, so i mah honk lor, he got up & open the window, i gv him the parking ticket and say "tak minum, makan saja". he looked at me and said "alah, tipu lah tak minum.... tipu ah......."

"WAH!!!! i so pissed! I terus "EH! apa you cakap?? apa tipu tipu??? makan saja tak boleh ah? HALO!! dengar tak? Oi!" he scared and ask me to go and quick2 close the window. wat lau eh.... what kind of attitude is that. I wan to cheat you a glass off chinese tea ice meh???? kanasai. i wanted to go down and call his manager but think2 better dun, next time if he see me sure whacked my car. Early2 morning make me pissed. TNS.........