Day 66 ... Penne Pasta with Cheese

will upload later. photo taken by hp. cable missing.

Day 51 ...

Day 47 ... Economy Fried Bee Hoon

ECONOMY FRIED BEE HOON

Bryan and I are at the Penang Viva Center, Pulau Tikus @ 7:30pm.

Tonight, Grace brought her homecooked Bee Hoon with the lil condiments. I have never been able to cook fried bee hoon properly, so was very keen to find out how Grace does hers. Mine always come out soggy and the bee hoon will be like all putus-putus. So the first thing she said was, "You must buy the Three Elephant's one."

Oh, so that's Tip Number One.

Bee Hoon Brand - Three Elephant. Bryan said, to make sure You count the elephants. Must be THREE. Not one or two or four. But THREE. :D

Here's how she cooked up a storm of fried vermicelli economy-style.

Grace brought the bee hoon to the center in a food warmer.

1. Prepare 

i. Soak the bee hoon till soft. 

Drain and set aside.

ii. Mix these ingredients : 

soya sauce, black sauce, oyster sauce, fish sauce,

mushroom cubes (cubes are available in Singapore only) 

in a bowl of water.

2. Add On

Saute chopped garlic in oil. 

Add the mixture. Add the bee hoon. 

Stir-fry, toss and mix till even. 

Add carrots (strips) and green vegetables (choy sum).

3. Garnish & Serve

Serve with fried bean curd strips, 

fried shallots and sambal belacan.

Bryan says, the bee hoon is fantastic!

Yeah, absolutely delicious. :D The sambal belacan left us all panting for water. Grace's mum made the chilly hot sambal, the traditional way - tumbuk (pound) with the mortar, and she added chilly padi. Grace says to choose the very short chilly padi. Not the long thai ones, but the short pointing-to-the-sky-type, says the chilly expert. :D

Orange Poppy Seed Cake

Baked by Grace. The poppy seeds are flown in from Austria. Don't play.

Method of baking is healthy with less sugar. Half of the cake is now in our car.

Justine will have a feast this evening. :D
(Recipe : gchng.blogspot.com)

Day 46 ... Yogurt Curry Chicken

YOGURT CURRY CHICKEN

WITH BROWN RICE

The above is Justine's plate. No sign of any vegetable, only brown rice banjir (flooded) with yogurt curry. Carol and Kish came over for dinner. We ate at about 6:30 pm today. Tomorrow Carol will be on call and she wanted to sleep early tonight. Her second week at General Hospital KL. She's settling in well. Glad she's back in KL. We made two quick dishes, yogurt curry chicken and mixed vegetables.

Bryan is preparing the ingredients. 

Chop, cut, slice, dice, julienne ...

Justine singing Life After You, and ImPossible.

She heard all the commotion going on in the kitchen, 

decided to take a break from her books, 

and came to join us. Brought her guitar along.

Soon, we were singing in the kitchen. :D

Bryan prepared the curry dish.

Saute onions, garlic and ginger (diced finely).

Add curry paste  (A1 Brand). Fry till fragrant.

Add chicken pieces and mushroom stems (chopped). 

Add water. Didn't have fresh milk in the fridge.

Add potatoes and tomatoes. One large tub of yogurt.

Lemon grass and curry leaves. Pinch of seasalt.

Simmer on medium heat until curry thickens.

(Photo taken while the curry is simmering.)

Took about half an hour before the dish is ready.

I prepared a simple mixed vegetable dish.

Saute garlic and shallots in sesame seed oil. 

Add broccoli, cauliflower and shitake mushrooms (without stem).

Add oyster sauce. Stir fry a bit before adding water. Close lid.

When ready, add in the yellow bell peppers and red tomatoes. 

Toss well and transfer to serving dish.

Cooked the vegetables only after Carol and Kish came over.

Dr Carol's plate.

We had a really nice dinner while watching MERCY on TV. The yogur-ty curry was absolutely delicious, the chicken meat was tender, and the potatoes were out of this world. Vegetables were crunchy to the bite. We all had second helpings, except for Bryan who had a large first helping. :D

Healthy fruit for dessert.

Ganja Cempedak all the way from Jou's fruit orchard in Penang.

I suppose it's called Ganja because after eating,

You just feel good all over. :D

Day 45 ... Pan Fried Ikan Kurau

PAN FRIED IKAN KURAU

(MAH YAU) (TREADFIN)

Picked Bryan up from the coach station at 7:45pm. He said he missed home cooked food, and he wanted to fry fish tonight. He had sms-ed earlier when he was on the coach to take out the mah yau fish from the freezer and to allow it thaw. I brought it out about 4pm. By the time we arrived home, the fish was nicely thawed and waiting to be fried.

So here's how he did it ...

1. Pan Fry the Kurau

Make a few gashes into the Kurau.

Pat it dry with kitchen tissue.

Season with seasalt and black pepper. 

Heat up oil in the frying pan until white smoke is sighted.

Scatter ginger in the the pan. Add the Kurau. Cover lid.

Flip over. When done, turn off flame. 

Remove Kurau from the pan to serving dish.

Simple Fish Gravy  

Mix oyster sauce, arrowroot powder and water in a cup. 

Pour into the hot pan. 

Mixture will immediately sizzle and 

thicken into a gravy consistency. 

Scoop over the Kurau.

2. Water Fry the Vegetables

Heat up a separate pan. Add water.

Add garlic, broccoli and cauliflower.

Add shoyu and sesame seed oil.

Cover lid briefly. Remove from pan.

3. Garnish & Serve

Lime and strips of chilly.

Scatter a pinch of black sesame seeds on brown rice.

My Dinner.

The fish was absolutely crunchy and tasty. 

Ate with my fingers, and am now still sniffing my hand. :D 

Hmmm. Had my rice with marmite tonight. :D

Close Up.

I had one shaker of The Green Drink for breakfast, 

Justine made a second breakfast for me
(egg cooked sunny side up,
fried some chopped onions and half a tomato,
all nicely arranged on a piece of brown bread
with a generous amount of ketchup),

pan mee for lunch and the above for dinner. :D

To Sum Up

1 shake & 3 meals

Juice. Fruit. Water. 

Teh Si Peng.

Time of Posting : 10:57pm

Day 44 ... Oven-Baked Pasta with Sardines

OVEN-BAKED PASTA WITH SARDINES

Bryan is still in Singapore. So the principle of not messing up the kitchen still applies today. Let's not have any frying because there's no man in the house to scrub the pans. :D Decided to do a simple pasta dish in the oven. Found a can of sardines in the food cabinet, and thought would use that.

1. Prepare

(i) Boil the pasta till just under tender but still firm. 

Drain and set aside.

(ii) Remove the bones from the sardines for a smoother texture.

Add chopped onions, chillies, parsley, basil,
yogurt and tomato ketchup.

Mash the sardines up and mix well.

2. Prepare Oven Dish

Drizzle olive oil on the base for easy cleaning later.

Layer potatoes (thin stick size) at the bottom. 

Transfer spaghetti on top.

Pour the sardine-mixture over the pasta.

Cover the dish with tin foil.

Pop the dish into the oven at 180 degrees. 

I set the timer for 45 mins. 

Went to take a shower, 

and did a bit of laundry before the timer went off.

3. Garnish & Serve

Garnish with a sprig of parsley, lemon slice and tomatoes slices. 

Scatter chopped chillies, chopped parsley, strips of carrots and nori. 

Sprinkle a pinch of black sesame seeds. 

Finally, bless the dish with a quick drizzle of flaxseed oil.

Ready to be served.

Bryan's share but we, uh, finished that up too. :D

Slurp ... Hmmm ...

I had my one shaker of The Green Drink this morning, 

fried kueh teow for lunch (with some teachers from my mother's school) 

and sardine pasta for dinner.

To Sum Up

1 shake & 2 meals

Juice. Fruit. Water.

Time of Posting : 11:05 (Saturday)

Day 43 ... Crock Pot Chicken Stew

CROCK POT CHICKEN STEW

WITH BROWN RICE

Today, I wanted to prepare something really simple and no-hassle. Bryan is in Singapore, and I didn't want to have to clean up lots of pots and pans and what-nots. So decided to prepare dinner in the crock pot. I only needed the chopping board and a knife for this purpose. No frying, no grease on the stove. I came back from school before 1pm, and started preparing the dish. Just chop chop chop and throw into the crock pot. All done in like 15 minutes.

Chicken drumstick and thigh at the bottom.

(I removed the skin).

Add potatoes, tomatoes, carrots, daikon.

Parsley and thyme herbs.

Scatter shallots and ginger (large slice).

Sauce : Oyster sauce, Dark organic sauce, sesame oil seed, 

brown rice vinegar, tomato ketchup, seasalt and pepper.

Toss well to even coat the chicken.

Cover lid.

I set the tempearature on LOW to have it ready by 7pm.

6 hours slow cooking - 

all the flavours will slowly merge and mingle together 

to give a very flavourful dish.

Fetched Justine home from class and reached home about 10 minutes before 7pm. 

The aroma in the home was hmmm, delicious. 

It always amazes Bryan that there would be quite a bit of gravy 

eventhough we do not add water at all in the preparation.

The chicken stew is ready. Steamed some leftover brown rice to go with it.

This is a favourite dish of Justine and Daniel. 

Our family likes to "banjir" (flood) the rice with the gravy that is really tasty from all the slow extraction and mixture of juices from the ingredients in the crock pot. Normally, cornstarch is used for stew but I didn't use that. The potatoes are starchy enough. We had our dinner with freshly chopped chillies and chopped garlic in shoyu. O Yum!

Today, I had my one shaker of The Green Drink in the morning, 

left over fish from the night before and chicken stew for dinner.

To Sum Up

1 shake & 2 meals

Juice. Fruit. Water.

Time of Posting : 8:40am (Friday)

Day 42 ... Steamed Garoupa in Taucu Organic Miso

STEAMED GAROUPA IN TAUCU ORGANIC MISO

You'd probably have guess by now that we have quite a bit of garoupa in the fridge. Bryan bought a whole fish on the day we made the garoupa curry, and got the fish guy to cut it up into several steaks. So yeah, have quite a bit of garoupa steaks sitting in the freezer now. :D

Today is Wednesday, and Justine has got a marathon class. It's gonna be like, send her to class, come back to cook, bring food for her, and send her to another class in another place. Thankfully, this would be the last marathon class. So anyway, dinner had to be quick. Decided to steam the fish at the same time as cooking the rice. In the pressure cooker.

1. Prepare

Lay tin foil on a plate. Fish on top.

Mix organic miso taucu paste with water. 

Pour over the fish.

Scatter carrots, daikon, chillies and parsley over.

Drizzle sesame seed oil.

Seal the foil.

2. Pressure Cooker

Brown rice at the bottom.

Place metal stand with fish on top.

Close lid. Turn on fire.

Should be ready within 20 mins.

Meanwhile, water fry green spinach with garlic.

Add seasalt and fried sweet shallots (extra in the fridge).

3. Garnish & Serve

I sprinkled BioSoy over my rice, 

and added chopped chillies with garlic in shoyu on the side.

My Dinner.

I ate with my fingers. Oh yum!

Somehow food always taste better with the fingers. :D

I had my one shaker of The Green Drink this morning. Didn't take lunch, was full after eating cempedak that Bryan brought back from Penang (from Jou's orchard) :D, and fish for dinner.

Sweet cempedak from Jou's orchard in Kulim.

Thanks Jou! :D

To Sum Up

1 shake & 1 meal

Juice. Fruit. Water.

 Time of Posting : 7:55am (Thursday)

Day 41 ... Pasta with Squid in Olive Oil

PASTA WITH SQUID IN OLIVE OIL

Fetched Bryan from the coach station at 8:30pm. Reached home in 15 minutes. Went straight to the kitchen to whip up a quick dinner. Had taken down some squid to thaw this evening. So decided to prepare pasta noodles with squid, and some vegetables from the fridge. Found a tupperware of shitake stems that I had saved and thought would add that too.

Dinner was ready by 9:15pm. Simple and no fuss. The pasta would have tasted better had I added more water. Or olive oil. Was not moist enough although the noodles were soaked with flavour. Perhaps should call the dish, Pasta Drought with Squid, instead. :D

1. Prepare

i. Boil spaghetti noddles till HALF-cooked. 

Add seasalt. Drain and leave aside.

ii. Saute onions, garlic and ginger (diced finely) 

in olive oil. 

2. Add On

Add baby squid, shitake stems (sliced) and carrots. 

Basil herbs. Fresh chopped parsley. 

Add water. Seasalt. Pepper. Lemon juice.

Transfer the pasta noodles. 

Toss well and simmer till pasta is done.

3. Garnish & Serve

Sprinkled sunflower seeds and sesame seeds over.

Serve with a side salad.

Bryan's plate. He added a dash of black pepper.

Side salad. 

The brown patches are the Japanese Salad Dressing.

I had one shaker of The Green Drink for breakfast, 

egg sandwiches for lunch and pasta for noodles.

To Sum Up

1 shake & 2 meals

Juice. Fruit. Water.

Time of Posting : 9:35am (Wed)

Day 40 ... Carrot Noodles in Daikon Soup

At the time of writing this entry, I am unable to transfer the photo I took of my noodles last night. It's in the handphone but can't seem to transfer it to the lap top this morning. Will wait for Justine to get home from school to help me with that.

PHOTO

Dinner tonight was simple. There was still a small pot of soup left from our Sunday do. Just nice for Justine and myself. Bryan is in Penang. So, all I did was to add carrot noodles, and beat an egg in it. For a bit of tanginess, added some tom yum paste too. Garnished with chopped spring onions and fried sweet shallots. We were quite full actually. We both shared a large portion of Mike's birthday cake from the night before for tea.

I had 2 shakers of The Green Drink for breakfast and lunch, a large slice of a high caloried cake (yikes!) and noodles for dinner.

To Sum Up

2 shakers & 1 meal

Juice. Fruit. Water. Cake.

Time of Posting : 8:47am (Tuesday)

Day 39 ... Hainanese Chicken Rice

Today is Michael's birthday.

We are cooking Hainanese Chicken Rice for dinner. Another one of Bryan's specialty. So no prizes for guessing who is the Head Chef. Michael arrives 15 minutes late. He is supposed to be here by 5pm. Says he had to pump petrol. Okay, we believe him. Let him off easy because caught sight of the cake from Secret Recipe in his hand. Oh goody! Dinner wouldn't be complete without a cake. Chill out a bit with an ice-cream stick. Chit-chat in the living area until Bryan announces at 6 pm that, It Is Time ... So, into the kitchen, we go. Birthday Boy is not spared.

Mike is responsible for preparing the shallots and garlic,

and brown the shallots. Handles his tasks seriously. No mistakes. :D

Bryan takes care of the chicken. 

Rubs seasalt all over and 

seals it with sesame seed oil.

The chicken is placed on a metal stand in the pressure cooker

above the rice grains that has been stir-fried with 

shallots, garlic and ginger.

A cube of no-msg chicken stock, seasalt

and the appropriate amount of water is added 

before the lid is closed and fire turned on.

The Birthday Dinner is finally ready. 

Chicken dish, the rice, the beansprouts and daikon soup, 

along with chilly sauce and other condiments.

Every dish is just - Perfect!

Close-up. The rice is moist and simply tasty and could be eaten on its own. Sunflower seeds and sesame seeds are sprinkled on top. See the green sambal? Tastes really good, and goes well with the chicken rice. Tauge is blanched with shoyu and drizzled with sesame seed oil. Crisp and crunchy.

Cheers to Carol and Justine!!!

BioFruity in a tall, fish-bowl glass.

Ta-dah! The birthday cake for dessert.

Mike looks relieved he got all the flame out in one blow. 

The number of candles are not correct, but never mind, 

stick all the candles in anyway. :D

Today, I had my one shaker of The Green Drink for breakfast,
yesterday's leftovers for lunch and the above for dinner.

To Sum Up
1 shaker & 2 meals
Juice. Fruit. Water. BioFruity.

Time of Posting : 12:01 pm

Day 38 ... Garoupa Steak Curry

GAROUPA STEAK CURRY

Spent some quality time with Bryan by attempting to help him cooked tonight's dinner. We were both armed with our respective weapons. He with the a-cook's-best-friend Spatula (I saute sear and fry) ... and moi with the don't-mess-with-me Cleaver, (I chop slash and slice). The word amputate did spring to mind, but I don't want to exaggerate, since everyone knows that you can only amputate a chicken. :D

So, dinner tonight was Garoupa - Steak - Curry ... How d'ya like that? Is that a fancy enough name fit for a Five Star Indian Restaurant? :D If it doesn't sound exotic enough, try saying it ...

s--l--o--w--l--y.

It's a very simple dish, this KaRI IKaN. Honestly, didn't know it was so easy to prepare fish curry. Anyone can do this. So, here's how he did it.

Step 1 : Prepare

(i) Sear the fish steak. 

Dry the steaks first on a kitchen tissue and rub seasalt over. He could have skipped this step except that he watched on AFC How To Sear A Fish without having it stick all over the pan, and he wanted to try that. The tip is to dry the fish before searing. :D

(ii) Saute shallots and garlic 

We used quite a bit of shallots and garlic, about 3 times more than the usual amount. Next, ahh, the cheatin' way - Add Ready-Mixed Curry Paste (Brand A1). Told You - No hassle. Very easy. Add water gradually. Bring to boil, then lower heat to simmer.

Step 2 : Add On

Add the fish steaks,

tomatoes, lady's fingers, bean curd sticks.

Add curry leaves. Add fresh milk.

(did not add salt)

Step 3 : Garnish & Serve

Garnish with a bunch of fresh coriander leaves

and lemon slices. Serve with fragrant white rice.

Close Up of the Garoupa Steaks 

we bought fresh from the market this morning.

My first round with the garoupa curry. It was absolutely mouth-watering delicious. 

This A1 Brand is quite good, I must say. For amateurs like us. 

It's like instant kari ikan but with the "my grandmother's secret ingredients" all in.

My second round with petai sambal with prawns.

Courtesy of my mother. :D

Today ...

I had my one shaker of The Green Drink for breakfast, Pan Mee for lunch and Garoupa Curry for dinner. I also popped some Viva Shield anti-oxidants and BioGarlic to prevent getting a sore throat the next day. Yeah, I sometimes get a sore throat after taking spicy food, and my mother's petai sambal was loaded with that.

To Sum Up

1 shaker & 2 meals

Juice. Fruit. Water. Iced BioFruity with lemons.

(Yup, am back on my juice after the drought the last few days)

Time of Posting : 10:30am (Sunday)

Day 37 ... Pasta with Shitake and Nori

 PASTA WITH SHITAKE AND NORI

Dinner tonight was a fast take-away. Tapau for Justine to eat in the car before going for her next class. So what's fast and filling, but pasta, I feel. :D This is really easy to do. I didn't add in vegetables because my daughter likes her pasta without the greens. Added the nori (seaweed) instead. Anyway, she's taken The Green Drink this morning, so I'm just gonna close an eye and not stress too much over her non-existent vegetable intake. :D

Step 1 : Prepare

Boil spaghetti till HALF-done.

Drain.

Step 2 : Stir-Fry

Saute shallots, garlic and ginger in olive oil.

Add shitake, tomatoes and carrots. 

Basil herbs. Add water.

Beat an egg. Pour into the pan.

Add in the pasta. Toss well.

Seasalt. Pepper.

Step 3 : Garnish & Serve

Lemon slice and chillies.

For Justine's pasta, 

I added crushed nori and sprinkled sesame seeds over.

 

 

MY DINNER

Had one shaker of The Green Drink this morning, 

egg sandwich for lunch, and shitake pasta for dinner.

To Sum Up

1 shake & 2 meals

No juice. Fruits. Water.

Still no juice. Bad, I know. Must change.

Must make time.

Time of Posting : 9:50am (Saturday)

Day 36 ... Tom Yum Fried Carrot Noodles

TOM YUM FRIED CARROT NOODLES

This evening, Justine said she wanted to have noodles for dinner. Bryan took it upon himself to cook dinner. I was uh, taking a nap. I didn't know he was in the kitchen until it was time to eat. I did ask Bryan to Wake Me Up Before He Cooks, Cooks ... but he did not, and I think he did not because secretly, he enjoys preparing the food all by himself. :D He said frying noodles is sap sap suey, no need to have two (amateur) cooks in the kitchen. So here's how he did it in 20 minutes. This time, he timed himself ... since I was in dream land. Zzzzz. Bryan says it's like maggi mi goreng, except add some this and thats.

Step 1 : Prepare

 (i) Saute shallots, garlic and ginger

in sesame seed oil.

Add vegetarian tom yum paste.

Add water. (No salt)

(ii) Boil the carrot noddles until half-cooked.

Drain and leave aside.

(He used 4 portions here.)

Step 2 : Add On

Add carrots, aubergines, 

white and purple cabbage.

Add baby squid.

Stir-fry on low heat to preserve the vegetables.

Add in the carrot noodles. Toss well.

Step 3 : Garnish & Serve

Garnish as below.

The noodles were really yummy! Since we had the chapatti for tea, it's a good thing he did not cook anything heavy. Bryan said he didn't use much oil, in case I was wondering why the noodles were not like, glittering and gleaming and shining. I wasn't wondering at all. I was just in awe of his decor abilities. Says, normally when noodles can glitter, gleam and shine, it's because of the excess oil. So minus excess oil, but still so delicious. :D We sometimes use carrot noddles because they are more springy and firmer in texture, thus have a better appearance when it comes to frying. After reading the little comments I made about the importance of garnishing, see how carefully Bryan executes his work of art. :D Justine reserved a small portion and kept in a container to take to school for break the next day (Friday).

Sweet mangoes for dessert ...

TEA - TIME

We both had 2 shakers of The Green Drink today, for breakfast and lunch. We didn't have time to take lunch because he had to rush for an appointment at 2pm, and I had to finalise my newsletter at the the Viva office at the same time. We got back, around 4:30pm; Bryan heated up the curry from the night before, and we had that with chappati for tea. :D The left over curry was somehow tastier today. :D

To Sum Up

2 shakers & 2 meals

No juice. Fruits. Water.

(Today, I'm going to make sure I do some juicing. 

All this "no time for juice" is about to become a habit.)

Day 35 ... Brown Rice with Vegetarian Curry

VEGETARIAN CURRY 

Today, Justine has a marathon tuition, from one class to another. From her Kasturi class that ends at 6:20pm, her next class is at 6:45-pm at Sri Petaling. I normally tapau her dinner for her to eat in the car while we travel to the next class. Her Wednesday schedule is a bit cranky, I must say. As I was not at home yesterday evening, I sms-ed to Bryan to prepare some food for her. That was about 5pm. Bryan did a quick vegetarian curry dish and steamed some brown rice for her. It was too late to de-freeze any meat that we might have in the fridge. Also, Justine doesn't like vegetables, so a vegetable dish is out. By the way, that is why she has to take The Green Drink every morning before she goes to school, and sometimes a second shaker on days that she requires more energy and concentration. Like on cranky days. :D 

Bryan started cooking at 5:15pm and was all done to leave the house by 5:45pm to pick Justine up for her next class.

Step 1 : Prepare

Saute shallots, garlic and ginger.

Add curry paste (Brand A1). 

Add water gradually.

Step 2 : Add On 

Add bean curd, potatoes and carrots.

Add curry leaves and seasalt.

Cover lid and simmer.

While simmering, 

steam a bowl of leftover brown rice

in the fridge.

Step 3 : Garnish & Serve

He was in a hurry and 

didn't have time to garnish the dish.

Just imagine if You could, 

some coriander leaves in the middle of the dish. 

Tapau-ed brown rice and the curry for Justine 

which she ate happily in the car 

with all the windows down. :D

To Sum Up

I had my one shaker of The Green Drink this morning,

leftover pasta for lunch, and the above for dinner. :D

No juice. No fruits. Just water.

No time for juicing. Ran out of fruits.

Need to rectify the - laziness 

before it becomes a convenient excuse.

Time of Posting : 9:22am (Thursday)

Day 33 ... Pasta with Squid in Tomato Sauce

PASTA WITH SQUID IN TOMATO SAUCE

This evening, I will be travelling to Segamat with Carol. She's just got her transfer to General Hospital KL and would be starting work coming Monday. I was going to help her pack and move her things back to KL. So, Bryan cooked a quick dinner, which we had at 5pm. Took him only 20 minutes to prepare that. I timed him.

Step 1 : Prepare Sauce

Fry onions and garlic in olive oil.

Add chopped tomatoes. 

Add a can of plum tomatoes.

Mash them up as they are cooking. 

Add rosemary herbs, 

seasalt and pepper.

Simmer.

Step 2 : Add On

Add baby squid, carrots and zucchini.

Toss in HALF-cooked spaghetti.

Cover lid.

Step 3 : Garnish & Serve

Garnish with a lemon slice 

and a dash of black pepper.

Dinner was delicious. Justine and I were slurping our pasta up. You know, a side effect of the One Shake Two Meals a day, I notice that my tummy which was protruding out of my pants before I started, has gone flatter. Not as firm as I'd like it to be, but then again, I haven't been doing any sit-ups, only lotsa sit-downs ...  but yay, I've definitely lost inches. :D

To Sum Up

One shaker of The Green Drink for breakfast,

kueh teow thng at Lorong Seratus Tahun Cafe for lunch

and pasta for dinner. :D

Time of Posting : 12:19am (Thursday)