Cooking Class: Steak Night 美國烹飪課

First cooking class in North America. This can be counted as one of my hobbies now.

I decided to take the steak class as I can probably do the rest by simply reading through the recipe and what else can represent US better!

閑來無事去上了一堂烹飪課。

看了一下課程內容,估計大部分東西我有食譜就會做,唯有烤牛排這種事情有點難度。首先,才剛被某人嘲笑我不會煎牛排(我不喜歡碰生肉,所以原本做法是隔著塑膠袋整塊丟進鍋裡煎到外面熟了後,再用筷子夾出切成大塊,再回鍋繼續煎和調味);其次,這種事情要現場看示範比較容易學會。於是報名了牛排課。

http://www.surlatable.com/sku/1358233/Steak-Night

The menu also includes appetizer and dessert, with my beloved cointreau!

這是課程內容,從前菜到甜點都有:

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The facility is great. They even serve cappuccino while you are cooking. That is sort of interesting. I never thought of sipping coffee while cooking. Wine, maybe, but cappuccino? That is such a morning thing for me.

很高級的場地。四個富貴的白人老太太,加一個來自伊索比亞、被收養的少女,加我,共五人。

廚子老師之外,還有這位小姐,會隨時給你弄檸檬水、卡布奇諾咖啡,東西一切完她就會拿去洗掉、清掉…….像是煮飯時有個傭人在旁邊一樣。不太像是烹飪課,有點像是貴婦聚餐。IMG_2410IMG_2385 And in addition to the chef-instructor, there was this very nice young lady. She would clean everything right after you use it and bring all the ingredients to you at the right time with the right portion! We never needed to measure anything. And can you imagine your knife and chopping board is always clean and fresh for the next task?! The only thing better than this is probably simply asking your maid to cook 🙂

因此,料理臺上隨時都很整潔。有食譜、名牌……連調料都是預先量好備好,“助手”會在合適時機拿出,基本上只要偶爾切個洋蔥、磨點橘皮做做樣子,其他時候就只是把杯裡的作料往碗裡倒,然後跟我同組的小女孩說“你來攪拌吧~”

We do have recipe handouts. Though I was probably the only one among the small group of five who actually flipped through it and took notes.

Some tips picked up during the class are indeed quite practical though.

For example, you can send the bacon to oven while doing other cooking instead of spending time frying it. And the result is as crispy as the traditional way.

竅門還是有學到一點的。比如說:

煎培根就不用費神煎了,早上可以把煎鍋拿來煎蛋,培根只要放在紙上拿去烤箱烤一下,一樣金黃香脆。(不過煎培根感覺像是上輩子的事情,這個訣竅不知何時用到?)

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The steak can be marinated in a ziplock bag in room temperature for an hour. For me who really hates touching raw meat, this is great.

腌牛排可以放在塑膠封口袋裡腌,重點是要在室溫下,至少一小時,隔夜也行(那就得放冰箱了吧)。這很適合我。我應該可以做到手不用碰到生肉。

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重點是很高興的發現可以直接在瓦斯爐上煎烤。烤到合適程度時可以拿出,拿錫箔紙蓋個10分鐘,溫度還可以高10度(華氏),這樣裡面繼續煮熟,外面又不至於太焦。

By covering the grilled steak with alu foil for ten minutes, you can still push the temp for another 10 degree off skillet.

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Extra herbs like rosemary or thyme can be tied into a bundle to serve as sauce brush. Indeed very Martha Stewart.

And voila, the tender and juicy steak!

調味的迷迭香等香草可以綁起來當燒烤時的調料刷子,是個賞心悅目的做法。

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看,烤的牛排鮮嫩多汁吧?專業的還是不一樣~

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Some finishing oil and salts are quite interesting.

One good tip is that when you sprinkle salt/pepper, raise your hand really high and do it really artistically, so that it would get sprinkled more evenly.

Of course, a maid to help clean up after the artistic way of cooking can be invaluable.

綠花菜就是翻炒後,進烤箱裡烤烤。拿出來後,撒上檸檬汁和碎起司。加檸檬汁這個做法我還挺喜歡的。

其他的竅門就是最後可以加上一些加味的橄欖油、鹽在沙拉和牛排上提味,像是加了檸檬的橄欖油、煙熏味的鹽,比較大粒的鹽花灑在烤好的牛排上也會比細鹽有口感。

還有個竅門蠻實用的,就是撒這些鹽、胡椒的時候,要把手舉得高高的、很有藝術家感覺的灑下,這樣就會灑得很均勻,不會一坨坨的。

當然,很帥的灑完後,最好有個傭人幫你收拾灑在外面的殘局……

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最後,一定要提一下我心愛的甜點。就衝著這個cointreau巧克力蛋糕,也是吸引我報名這堂課的原因之一。我自己做巧克力慕司、巧克力蛋糕、巧克力餅乾都很愛放cointreau橘子酒的。美國老大媽們竟然不知道cointreau是什麽,證明我還有點水平,歐洲沒有白混。

新鮮櫻桃拿來煮紅酒,這個在家實用性比較低。平常亞洲去哪裡找新鮮櫻桃呀,還要開瓶紅酒……

巧克力熔漿蛋糕單吃就很棒了。老師説,要烤到這樣中間有點凹陷才是剛好;剛出爐時中間鼓起來的,像是最下面一排右邊數來第二個,就表示烤過頭了。

The molten cake should have a den in the center when being out of oven. Like the second one from the right in the bottom row, with a bulging center, meaning it was over baked.

So here is our spinach salad with tomato, bacon and blue cheese sauce (love the blue cheese and apple cider vinegar combination!), New York steak, roasted broccoli and cake.

這是成品:菠菜蕃茄培根藍起司醤沙拉、烤花菜、牛排、巧克力蛋糕。

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正好店裡Le Creuset在特價,於是敗了這個烤盤,才55元,不買對不起自己的感覺。就算我不烤牛排,拿來烤鮭魚應該也不錯。真的很無聊的話,還可以來烤茄子。

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I also ended up with two Le Creuset pieces as they were on heavy discount. I think both colors got discontinued so  on clearance now.

The skinny grill was only $55 which I can use for salmon instead of steak. And a blue pot of $120 for Shanghai – just need to figure out how to carry it back.

The medium one like this is really the best size. The bigger one is too heavy while the smaller one can only do small portion cooking. The medium is versatile – you can still cook small amount of food with a medium cookware, plus it can also be used as a pan. Simply love the Staub I have been using recently.

雖然對我的Staub一點怨言也沒有,但是這個LC鑄鐵鍋才120元,不買好像又很對不起自己。好的鍋子真的很重要,而且這個東西應該可以用很久很久吧,性價比還是很好的。

而且我的心得是,買這種中型的最好。大的拿不動,中的煮什麽都很方便,一樣可以煮小鍋的份量——東西放少點就好;蓋子不蓋還可以當平底鍋、煎鍋用。

現在唯一在琢磨的是怎麽把這個鍋子扛回上海~ 這次回去預備只帶一個軟包,行李箱在溫哥華’機場被砸壞了,打包有難度。

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Actually I much prefer this grill from Staub. Their coating is definitely better than the LC one. Plus it has wall to prevent fire from catching on the steak directly as it can happen with the skinny grill. (We used both during the class.) I decided go for LC because the price is only half of this one and that I hardly grill anything!

其實煎盤我是很想買Staub的這個。老師也說這個比較好(我們上課時是各用了一個),因為比較深,Le Creuset那種平面的有時火會燒上來,直接燒到牛排,那樣不行,而且油容易濺得到處都是。Staub的表面塗層也比LC紮實,但是打完折還要100元,貴了快一倍,我又很少煮肉,於是忍痛割捨。但是現在看著圖片還是覺得很愛~

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Iron Cast Casserole 鑄鐵鍋 Le Staub

A typical shopping trip for me: setting out to get something and ending up with another thing which was not even in my mind scope at all.

3 3/4 qt. 2-in-1 PanA friend said Le Creuset is on sale at Sur La Table so I went all the way to get a Creuset at the South Coast Plaza, which is like 20 miles away from where I live.

友人在舊金山買了特價的綠色Le Creuset鑄鐵鍋,才150美金。於是我興沖沖地跑去離家二十哩的同一家店。但是我喜歡橘色的,稅前還是要170美金!

I love the orange color of the Creuset’s 2-in-1 3 3/4 qt pan, but the price at $169 before tax is still intimidating, plus I hardly fry anything anyway.

Set of 3 Mini CocottesThen I thought of getting those cute little mini cocottes. Three for $55. I can see myself making crème brûlée with these, or having my pasta lunch. But then, I thought of the cocotte I bought in China with only 5 RMB…any individual Chinese medicine cooking pot can do the trick as well, I think.

我審慎評估了一下,我反正不煎東西的,170元一個小鍋太貴了。

然後就看上了這組55元的迷你陶瓮。可以想像自己拿這個來做焦糖布丁、粵式奶油烤白菜、意大利麵……一人份的食物,單想就覺得很幸福。

但是又想到家裡那個5元人民幣在景德鎮買的砂鍋,其實都是一樣的東西,只是法國人做的比較可愛。想一想這個價差,不如下次回中國時,去找幾個可愛的煎藥罐子(若是有人看到這種東西,請幫我弄兩個)。

就在我的揮霍心和理智心爭戰不休的時候,經過了交談中的售貨員和顧客,她們正在對一個大盒子品頭論足。於是發現了這個超值組合:140美金有一個鑄鐵鍋,加4個小陶鍋,是另一個法國牌子Le Staub的。這個牌子和LC的主要不同處在於內裡是不粘鍋塗層,其實更適合我!鍋子的顔色又比LC的顔色典雅。於是試抱之後(主要障礙是不確定自己能不能扛著這箱寶貝、越過商場到車上。這時就會怨歎身邊還是有個男人好~),就當成運動,抱了回家。

Then I found this amazing deal which I simply cannot say no: $139 for a 4 qt iron casserole plus 4 mini ceramic cocottes. The color of mini cocottes is a bit too dark for serving on the table but I simply love the grenadine color of the big one. Not to mention that cute blue, white and red ribbon tied on it! La France, je t’aime!

The only debate I had with myself was where I can carry this box by myself to my car, as I parked the car at the other end of the mall. And I made it! So now I am happily living after with my cocottes.

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I first heated some left over pasta after this physical exercise. The mini cocotte worked just nicely. No dry-out issue as with microwave, and much faster than traditional pan. You need to stir from time to time with a traditional pan to ensure evenly cooked. With this, I didn’t stir at all as I was busy preparing the broccolis to try the big cocotte. 

抱回家後,馬上迫不及待地用小陶盆熱了點冰箱的意大利麵吃,用大鐵鍋煮了西蘭花和意大利節瓜。

也許是心理作用,兩樣都比之前的好吃。

意大利麵不會像放微波爐加熱一樣乾乾的,也不像放一般鍋子裡一樣要一直翻動,才能上下均勻受熱。我忙著切花菜,所以整個小鍋加熱時,一次都沒翻動,就從上到下都熱了。鍋底的麵邊緣有一點點小鍋粑,可以想見拿這個來煎鍋貼會很好吃。

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Then I tried to cook some broccoli and zucchini. Tested again on the 2nd day to ensure it was not just luck.

Now I am fully convinced the advantage of“evenly cooked”by an iron cast casserole. The broccolis stayed green and crunchy while all of them were cooked. I only opened the cover and stirred three times I think. And the veggies do taste more juicy with more flavors. Staub’s interior non-sticky enamel is another plus for a lazy cook like myself.

隔天中午又煮了一次西蘭花,兩次實驗確定了鑄鐵鍋真的很讃!鑄鐵鍋的特色是均勻受熱,所以雖然是蓋著蓋子“煮”西蘭花,期間只打開蓋子兩三次稍微上下翻一下,但是西蘭花每一朵都煮熟、翠綠、脆脆的。鑄鐵鍋號稱煮菜能鮮嫩多汁,也確實如此,神奇極了。而且鐵鍋保溫效果很好,再去盛菜或有家人晚點回來去吃時,菜都還是熱的。

IMG_2285And there is an collateral impulse purchase I made at the shop. I bought this red Josef Josef scoop earlier. Though I was a bit skeptical about all those plastic stuff, at that time I just badly needed a scoop as scalding vegetable is my primary way of cooking. And the shape of this scoop made it so easy to take out anything from the boiling water really quick – be it chopped vegetable or pasta.

So when I saw this tuner from the same line, I decided to buy it immediately. It would be great to turn the pancake, or even cut a fish fillet while frying it. Of course, the only question is I cannot remember when was the last time I made  pancake. And I am very sure I have never pan fried any fish in this life so far… and I pray that I will never do that in the future. So I am still puzzled what to do with this newly acquired turner.

Anyway, if anyone has good recipe for slow cooking, please kindly share.

這是附帶的衝動購物戰利品。紅色那隻是之前買的,因為我基本上都是白灼蔬菜為生,之前需要瀝水大勺時,買了這個Joseph Joseph的勺子,那個形狀非常順手,不管要從鍋裡撈什麽出來,都撈得又快有多。

這次在店裡看到這個煎東西的鏟子,立刻心動買下。想像它拿來翻pancake,或是煎魚時不但可以翻魚,還可以切魚(鏟邊有鋸齒紋)。不過,為什麼現在覺得是衝動購物呢?因為我這一輩子好像只有做過2次pancake,平常不吃早餐的人,哪可能去煎pancake呀!煎魚更是這輩子沒做過的事情,希望以後也不會做。阿彌陀佛!

總之,若是有人有適合砂鍋或鐵鍋的素菜食譜,請記得分享~

Prasiolite

130515 prasiolite_002_美图Got a new pair of earrings to match the dress randomly put on today…speaking of irrational purchase…elas!!

Prasiolite, aka green amethyst. In Greek language the name derives from leek. So a person doesn’t eat leek ends up with 2 leek stones…actually they should be called "green quartz after heat treatment for the leek color".

All but names and delusion, but a beautiful illusion for a few days I guess or at least I hope so.

May I continue to remember to offer this beautiful illusion to the triple gem as well.

衝動購物就是買副耳環配衣服。。。頭腦在加州曬壞了。。。

買的時候都不知道是什麽石頭,回來一查,竟然叫作“韭菜石”(依希臘文語源翻譯)。

市場名是“緑水晶”,其實大部分都是水晶加熱處理才變蔥綠色的,學名應該是“緑石英”。中國人也很能掰,又起了個好像很了不起的市場名:“蔥綠玉髓”!

一大堆名稱,都是幻相,呵呵。

這個美麗幻相大概可以持續個三、五天~

至少我希望能夠如此。美夢也供養給三寶。

 

*** 後話***

原本耳環不是吊墜形式的,因為我喜歡這個樣式,所以設計師再加上了上面那兩個吊環。

因為我想要當天拿到,又講價講到店要打烊了,所以買好後是她的哥哥帶著我去附近樓上的珠寶匠工作室改。

第一個工作室是把戒指弄小,把耳環的吊環和耳環分別嵌上小圓環。

第二個工作室是用雷射把耳環上新嵌的小圓環隔開吧,這是猜測。

他是直接把我從第一個工作室帶到第三個工作室,叫我等在那邊。第三個工作室是把紅寶石鑲在戒指上,然後把14k的戒指從白金色弄成黃金色,最後可能也是他們把耳環給接起來的。

他的哥哥問我我是做什麽工作的,我説沒有工作,他又問我是不是家庭主婦,我説我也很希望我是,結果他竟然説:“嗄,你連家庭主婦都不是喲!”不瞭解,這樣是很丟臉嗎?美國海關、印度海關也都很喜歡問我做什麽的,大家聽到答案都會很驚訝,果然無業遊民還是比較稀有~

The Iranian designer helped to change the earrings style into dangler, but their shop was closing already (most shops at St. Vincent jewelry mart  closing by 5pm) so I had to go with her brother to various smith studio to do the work. Such an interesting tour!

1st studio did the ring resizing and adding small rings at the earrings and the danglers.

2nd studio did the laser to cut some place at the 2 pieces earrings.

3rd studio did the stone setting on the ring, color dipping for the ring to change the white gold color into yellow gold., and also finalized the earrings.

During this interesting side tour, the guy asked me what I do. “Nothing,”I said. Then he asked again, “House wife?”I said no and he seemed really surprised, “Not even a housewife?”God knows what that means.

The US customs also like to ask me what I do. Indian customs also asked a few times. And everybody seems to be really surprised when I tell them I don’t have a job. I guess in industrial world it is very hard for people to accept some other people decide to remain idle and useless.

拉吉普的地毯 Rajpur Tibetan Women Center for Handicraft/Carpet

今天去薩迦中心再往上走一點的西藏婦女中心,就是一個迷你藏族村,只有幾戶人家,但有兩座居民禱告的小廟,特色是那裡的地毯編織中心。

Not far away from Sakya Center along the Rajpur Road is this Tibetan Women Center. It is a mini Tibetan settlement with only a few households, two small temples for the residents and a carpet weaving workshop.
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兩年前喇嘛帶我來買了一塊地毯,覺得品質非常好,所以這次想來訂做一塊,抗回家。(上次那塊留在印度朋友那裡了)。

小塊的地毯(特別是座墊型的)、衣服、包包都可以在門市商店直接買現成的,但是大塊的得預訂。

I bought a small carpet a couple of years ago and found the quality excellent. So I was thinking of getting a proper one and bring it back home. (The previous one is now with a friend in India.) The smaller ones can be purchased at the showroom while larger ones need to be ordered.

展廳 / their showroom
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現在適逢他們忙著準備幾天後達賴喇嘛前來的事情,都去做環境清潔工作了,所以工作坊是空盪盪的。辦公室的東祝很不好意思的告訴我,九月份之後,工人要放假,冬天不在這裡,等明年二月回來之後才有可能做我的地毯——同時牆上已經貼滿了很多待開始的訂單……所以我要是明年夏天能拿到我的地毯就已經算是不錯了。
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People are busy cleaning the place as HH Dalai Lama is coming in a few days. And then the workers will be away for winter so my order is in the queue for next year’s production and hopefully I can get it by mid of 2013!

也沒辦法,現在是求大於供的狀態,需求很大,但是年輕人不願意做這種活,所以熟練工有限。

這是原料倉庫和紡紗的地方,毛線來自瓦拉納西那一帶
Raw materials warehouse with wool from Varanasi area
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這是編織中心,左邊那塊大地毯是歐洲人訂製的,由五個人同時編——這個客人家裡一定很大~
The weaving workshop. The big carpet in the left picture was ordered by an European and has 5 people working together for it!
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這是辦公室的現貨,大部份都是別人訂做的。右邊小塊的是汽車座墊。
These are the finished products in the office, mostly tailor made stuff. The smaller ones are for car seats.
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我訂了一塊這個花色4×6呎的。圖片中的是3×5,一般在印度拿來舖床的。
I ordered this pattern in 4×6 feet – their standard one is 3×5 for bed.
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爬到編織廠樓上,後山景觀很好。右邊遠處山頭上是止貢噶舉的閉關中心。
View from the rooftop of the workshop. You can see the Drikung Kagyu retreat center on the hill.
120911 Carpet workshop Rajpur 033

這兩天想著要供花,走回家的路上,在路邊看到這一樹小白花,於是請了幾朵回家供佛。
I have been thinking of offering flowers these 2 days. On my way home, saw a tree full of these cute little white flowers when walking along the Rajpur Road and invited a few of them to join me making offerings to the Buddha 🙂
120911 Rajpur flowers 002120911 Rajpur flowers 004

白灼筍乾+2只茶杯 Smoked-dried Bamboo Shoots Plus Two Cups

120213 Tea Cup 001我上辈子大概是熊猫,这么爱吃笋!

明天要离开上海几天,溜去吃了顶级的白灼笋干。

啊,这么好吃的东西,可惜老外是不会懂的。

发到软软又略带鲜脆的笋干,白灼一下,浇上点葱油和酱油,一点都不咸,完全突出笋干原来的独特风味,跟松露有得一拼。

而且一片有半个巴掌大,爽到不行!

一盘才20多元人民币。呵呵,做天朝子民还是好的。

I was probably a panda in my previous life so there remains the strong love for bamboo shoots. Fresh or dried, pan-fried, salad or soup, no matter how it is prepared, as long as there is bamboo shoots in the menu, I will definitely give it a try. In Europe, when the supply was not that sufficient, I would use artichoke as substitute.

And this dish is definitely one of the top 3 bamboo shoot dishes in Shanghai. Soooooo happy to have it on my last day in Shanghai.

Large bamboo shoots were smoke-dried first, then the chef amazingly brought back the juicy fleshy texture of fresh ones with unique smoke-dried bamboo flavor. The seasoning is minimum with light soya sauce and scallion oil as topping so the bamboo flavor can be 100% savored. The unique strong taste kept reminding me of truffle, except that each slice is of half-palm size!   

120213 Tea Cup 006然后不小心在茶城败了两个茶杯。

第一个属于一见钟情。

哑光面的白陶,陶土里揉上带铁砂的陶土,转出如水墨画的雅致纹路,独一无二。

其他的纹路都太多,转的跟花式咖啡一样,没啥意思,就这个让人倾心。

里面是上厚釉的青瓷,有若隐若现的蚯蚓纹。

店家说是“叶正茂”工艺师的作品。

不知道他是谁,也不在乎,我喜欢就好。

I was supposed to buy some tea snacks to bring to US. The shop I intended to go was close for lunch break. Somehow this cup in the neighboring shop caught my eyes.

What can I say? Love at the first sight!

120213 Tea Cup 007

I ended up buying two cups from the same artist Ye Zheng Mao. Certainly the most expensive cups I have ever had – my philosophy has been that I only purchase things at a price range which I can use at ease without even a slightest worry of possibly damaging them.

These patterns were not painted but made by blending different clays before burning so each cup is unique.

The 2nd one I got even came out with this mesmerizing eye or galaxy sign. 

接着又看上一个揉土揉出一个眼的,也很贊。

这个是在店家茶盘上的,已经养了三个月,让我直接给收了。呵呵。

昨天生活中充滿了花 All About Flowers Yesterday

昨天先是去茶城淘了一個荷花杯和佛頭的茶寵,然後在朋友家喝老黑茶、彈琴——桌上兩枝臘梅香得不行,太太太享受了~ 這是上海市中心閙中取靜的極致!

Yesterday is the last holidays for those working in China. I went to the tea wholesale market with a few friends, didn’t buy any tea but a small cup with hand-painted lotus, perfect to serve appetizer.

Then proceeded to a friend’s place to drink more tea and play Qin. She got these 2 branches of plum blossoms with super strong fragrance. Always amazing to have such a quiet corner in the very heart of downtown Shanghai.

喝完茶,走到陝西南路的花市買花,拿了水仙,買了一束很久沒見的小牡丹(這小牡丹總是讓我想到歐洲的野罌粟花),因為過年,選了桃紅色的。

Then I walked to the flower market nearby. Traditionally for the Chinese New Year, my family would always have some narcissus at home. On top of narcissus bulbs, I also got a bouquet of wild peonies which always remind me of the red poppies in Europe.

最後,自從在蘭亭買了蘭花之後,小時候對蘭花的熱愛似乎重新燃起,狠下心來買了觀望多年的大盆蕙蘭,放在書房的窗臺上,每次進房門,都開心的對它呵呵笑。   讓我衷心祈願它在我的手下能活上一個月!

After the Shaoxing trip, my love for orchid re-emerged, so I finally bought these huge orchid flowers I have been eyeing on for years. Let me pray that they would live long with me!

md skincare – Excellent for long haul flight! 飛機上超好用的保養品

真的是老了,竟然會有時差,後來也懶得調整,回來之後就繼續亞洲時間,等於是過去一周一直都是用亞洲時間生活?!

不過,這次發現當初不知何時買的md skincare的Maximum Moisture Treatment超好用,平常不覺得,但是一到飛機上,完全發揮神效。不像在飛機上敷面膜那樣一開始還好後來就會太乾,也不像用時空膠囊或其他面霜那樣先是太油後來又很快被吸收掉,而是在飛機上塗一次就能整趟航程都保持剛做完臉的完美滋潤度,每次摸都覺得很讚,感覺比在地面上時的皮膚還好!太神奇了。鄭重推薦給那些還在飛來飛去的姊妹們!

md skincare

I must be getting old now so that I even start having jet lags. After so many teachings on impermanence, once the reality strikes, it still surprises me.

For those friends still constantly in the air, md skincare’s Maximum Moisture Treatment is highly recommended. I probably got this in Bay Area last time. It was above average in general, but this is the first time I used it in a flight and it turned out to be the best-ever product for long-haul flight. Once you put it on after taking off, it actually makes your skin feel better/moisturized than usual and the effect lasts throughout the journey! And the 30g volume and light packaging (in plastic) makes it perfect for passing through security and being brought on board.

超好用的豆浆/制糊机器

呵呵,一开始是因为想要吃核桃糊,上海没有找到好的,就想说自己做吧。
 
在网上搜核桃糊食谱时看到了这款机器的介绍,买来一试,真的超好用!
 
壶里加点水,再倒2杯东西进去内杯,一插电,15分钟后就有好东西喝了:加芝麻就是芝麻糊,加核桃就是核桃糊,加黄豆就是豆浆。内附食谱的白米我都改成糙米,喝起来更香,大概是糙米最好吃的方式了  冬天早上喝暖暖的现作核桃糊,粉幸福哪!
 
而且很好洗的~没有像其他豆浆机有加热管在里面绕来绕去,就像一般热水壶,拿个刷子一刷就好。
 
 
名字有点俗,叫做"乐邦糊来王

Happy shopping on eBay

eBay上真的什么都找的到啊·~~今天又狂买一阵…
 
1. 放假前就一直想买个不锈钢提锅,因为吃很多外卖(像是东北人的酸菜白肉锅、宁波餐厅的菜泡饭…),但是店家拿的容器都是不耐热的塑胶材质,乐购、Carrefour 都找不到合适的,今天同事竟然在ebay上找到了!猜猜多少钱?
11元人民币而已啊! 而且淘宝上还找不到 让我想起小时候拎着个类似的锅去买豆花的好时光。
 
2. 有一就有二,最近吃salad 多,切红萝卜丝切得手很酸,就想找找刨丝器,也不想要很大的、太占地方,竟然找到一个超可爱的迷你刨丝器。高仅6.5CM还有磁铁可以吸在冰箱上,呵呵,不好用的话当冰箱贴也不错。
价钱也很妙,5元钱一个。
 
3. 然后在同一个卖家处找到了也是线下找了很久的洋菜。之前找不到,只好拿德国带回来的gelatin做果冻,但是不太喜欢gelatin的那种微微塑料味。原来中国叫做“琼脂”,又学到一个新词。6元一包,海南产
 
最后,再秀一下休假前买的发夹,实际颜色暗些,很喜欢 。有的东西就是买下来后想到就有幸福的感觉~~