World cup fever is definitely in the air. This time in 2006, we were in Germany and loved every minute of it. The passion for the sport is so exhilarating. Everyone talked about football (not soccer). It is FOOTBALL. I remembered the joy and OMG feeling when Socceroos thumped Japan in the first round. And we were in the Munich stadium when we lost to Brazil. And also the moments of that we were in a bar in Italy when we watched Socceroos drew with Croatia 2-2 to go into the next round, facing Italy. And how our dream ended the 2006 world cup dream when we lost to Italy. I love the world cup. I love football. It brings all sorts of people together, just like food. I don’t mind the late nights and early mornings. The World Cup only happens once every 4 years. Time to start saving for 2014. We want to be where the action is.
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I need to take a break from all the feasting after this hectic 2 weeks of eating and drinking. It all started a couple of weeks before Chinese New Year where we spent my weekends making pineapple tarts, cashew nut cookies and kuih bangkit. And I made heart-shaped ones because the first day of Chinese New Year falls on Valentine’s Day as well. So more love around for everyone! I was over the moon when Divina of Sense & Serendipity asked if I would be a guest blogger for her blog. Actually, I did panic a little as I have little knowledge of healthy foods. So this was a real challenge for me and one that I wanted to do well. Some of you may find Divina quite familiar. She was my first guest blogger while I was away in Bali and crafted this beautiful post – Pineapple Quinoa with Goji Berries and Arugula. Her blog is full of yummy but nutritional recipes. Her stories are heart warming and she has always been supportive not only to me but many other bloggers. It was the beginning of a round of heatwave and so something light and refreshing was welcomed. My food supply was running low so I worked with what I had at home. Flour and breadcrumbs were usualy used as coating but with this recipe, I replaced it with polenta and dried coconut flakes.  |
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