Happy Friiidaaayyyyy.

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This weekend will be about trying out a new restaurant, tons of chores to be done again, maybe coffee fix at Illy and a lil shopping at Pavilion or try to squeeze in a movie or two. Can't wait to watch 2012 and New Moon which by the way am gonna watch it with Sab F. & Stephy F. While I try not to babble so much I think I better stop now before I bore you guys again to the core.

Until then, have a wonderful weekend while we can :)

Bisous xo

Go Platinum.

It's Katherine McPhee! Can't believe it's her at first glance. She definitely looked much better now than her American Idol days ::: MSN

Bisous xo

Get it while it last.

Practical + Loud yet subtle = Luella

Bisous xo

First ever DIY.

Made these fingerless lace glove for fun. It turned out unexpected. Am loving it now. Gonna wear more of this, that's for sure.

Bisous xo

Random Sunday.

Last Sunday was quite random as the bestie and I went to KLCC for late lunch at SFC and guess what we found? Hokkaido Fair!!!!! :D :D :D Knowing me, I was grinning all the way to Isetan and oh my, the food.... Was practically drooling over everything I saw and ended up with a number of dorayakis, ice cream puffs, some corn choco snack and ramens to fill me up. The fair will be ongoing 'till the 18th. Guess being random sometimes is a good thing.

Bisous xo

Crispy Hassleback Potatoes.

Recipe taken from thegoodmoodfoodblog

Serves 4
Approximately 20 baby potatoes
2 tablespoons of melted butter
A generous pinch of sea salt

These potatoes are a little bit daunting at first, but once you get the knack of it you’ll have no trouble! The idea is to cut slices about 3mm in thickness right across the potato, but to keep them attached at the bottom.
If that all sounds a bit too much, there is a quick trick you can use: place the potatoes on a wooden spoon and slice down: the dip in the spoon will prevent you from slicing all the way through.
When you’re finished, place all the potatoes sliced side up in a roasting tray and brush each one with the melted butter and give a good sprinkling of coarse sea salt.
Roast at 200°C/400°F/Gas Mark 6 for approximately 45 minutes or until the slices of the potatoes fan out and turn golden brown.

Bisous xo

The Humm Dog.

The Moment ::: Four-star chef, Mr. Daniel Humm has teamed up Jim Meehan to create "haute dog". Ingredients - a bacon-wrapped, deep-fried dog topped with melted Gruyère and celery relish and seasoned with truffle mayo.

Bisous xo

Paris in November.

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Bisous xo