Ooo feelers...
Trying to get a shot of me and the pweeeeety dwress, but...
Friday night in the city with my church friend, Lolina. =)
EDIT: Yes, this is Sam. No, he is not my BF. For the love of God and my sanity.... dear family, are you so desperate to marry me off that any member of the opposite gender I'm photographed with automatically gets crowned my BF? Good lord!
moonbeams_n_stardust said...
Heh heh you really can't blame us lor! It's not that we assume any guy who you are photographed with is ur BF. The pic's reaaaally close neh~ heh heh... *I see e audience nodding* Anyways of cos didi noes e truth... haha =p
Cheryl Ann Alexis said...
Pffft. I take photos like that with girls and it's no problem, but as soon as it's a guy friend, everyone jumps. Yeesh.
*sigh* I rest my case. No matter what one says the world will think what it will... but YOU are not helping matters! *narrows eyes at Didi who is SUPPOSED to be helping her* lol.
French Fusion Feast, using the special ingredient of ginger (I had to do a recipe for my Professional Writing class)
Marinating the fish
Homemade Ginger AleIngredients:• 1 cup finely chopped ginger• 2 cups water (480 ml)• 1 cup sugar• 1 cup water• 1 cup club soda• Lime juice• Lime wedges for decorationPreparation:1) Boil the 2 cups of water in a saucepan.
2) Add the ginger and turn the heat down to low, allowing the ginger to simmer in the water for at least 10 minutes. 3) Lift the saucepan off the stove and it aside to steep for 20 minutes. 4) Using a fine mesh strainer or sieve, pour the saucepan’s contents through it, collecting the liquid and discarding the ginger bits.5) To make a simple syrup for the ginger water (as the ginger water on its own would be too bitter to drink), dissolve 1 cup of granulated sugar into 1 cup of boiling water.6) When the sugar has dissolved, add the syrup, and the club soda to the ginger water, and stir the mixture. According to your own preference, add more soda as you see fit.TIP: Add a few drops of fresh lime juice, and a lime wedge to the edge of glass when serving to decorate it. The lime juice will complement the ginger ale beautifully.
Tomatoes & Zucchinis
Ratatouille NiçoiseIngredients:• 2 medium onions• 2 large ripe tomatoes• 1 zucchini, do not peel, just dice• 1 green capsicum, remove seeds & dice• 1 tsp finely chopped garlic• 5 thin slices of ginger• ¼ cup oil• 1 ½ tsp salt• ¼ tsp ground black pepper• 1 tbsp chopped fresh thyme, parsleyPreparation:1) Heat oil in the pot, and on medium heat, fry the onions, stirring, until they are soft, but not brown just yet (otherwise it would be overcooked later).2) Add the zucchini, tomatoes, capsicum, ginger, garlic, seasonings, and herbs.3) Stir well, turning the heat very low, and cover it.4) Allow the Ratatouille to simmer for 20 minutes, stirring occasionally to ensure that the vegetables do not stick to the bottom of the pot. The vegetables should be soft, but not cooked to a pulp. TIP: Sprinkle on a dash of cracked peppercorns and Hungarian paprika for a burst of extra flavour.
Gingered Carrot SoupIngredients:• 3 tbsp oil • ¼ cup fresh ginger, minced • 5 cups chopped carrots• 1½ cups orange juice • 2 stalks celery, chopped • 1½ onions, diced • 1 potato, chopped into large chunks • ½ cup mushrooms, chopped in half • 3 cloves whole garlic • sprig of thyme• 8 cups water • 1 tsp dark soy sauce • dash of salt and pepperPreparation:
1) Except the carrots, and saving a tsp each of onion and ginger for later, throw the rest of the ingredients into a large pot, bringing it to a boil. 2) Put the heat on low and let it simmer for at least 40 minutes. After the first 10 minutes, however, remember to remove the thyme or the potent herb will overpower the flavour of the dish.3) After 40 minutes, using the fine mesh, strain out the vegetables, and collect the liquid (vegetable broth) in a bowl. As for the boiled vegetables, set them aside for the Ratatouille Niçoise. 4) Now in a large pot, sauté onions and ginger in a bit of oil for about 5 minutes. 5) Pour in the vegetable broth and add the carrots, reducing the heat to medium. Allow it to simmer for about 45 minutes, or until you are sure the carrots are soft. TIP: If you prefer your soup to be smooth rather than chunky, blend the mixture in a food processor.
Poached Basa Fillets in Mushroom SauceIngredients:• 4 basa fillets (or any other type of white fish) • 2 onions, chopped• 2 cloves of garlic, chopped • parsley & thyme, chopped together• 450 ml dry white wine • 1 tbsp salt • dashes of cracked peppercorns • ground black pepper• 135g mushrooms, sliced • 50g butter • 50g cornflour • 3 egg yolks • 4 tbsps light soy sauce• 10 thin slices of ginger• a few drops of lemon juicePreparation:1) Wash the fish fillets, and rub the soy sauce, salt and ground black pepper into the fish.2) In a bowl, layer fish, ginger, and soy sauce evenly; then set it aside to marinate. 3) In a saucepan cook the mushrooms and half of the onions in butter until the mushrooms turn brown and emit a lovely fragrant aroma. 4) Add the cornflour, which will thicken the sauce, so remember to stir continuously. Simmer for 7 minutes.5) In the meantime, quickly stir the egg yolks together with the lemon juice in a bowl (but remember not to beat the eggs until they become foamy, or it will spoil the texture of the sauce).6) Now add a little of the mushroom sauce into the eggy mixture, and stir well. Continue adding until the egg yolk mixture is warm. 7) Add dashes of cracked peppercorns.8) Then pour the mixture into the mushroom sauce in the saucepan, and immediately remove the pan from the heat, stirring the sauce vigorously. 9) Pour the mushroom sauce into a bowl, and set it aside.10) In a large skillet, add an equal amount of water to the wine, stirring for a minute before adding in the remaining onions, herbs, and garlic.11) Lay out the fish fillets in the skillet, and bring it to a boil. Simmer for 5 minutes, before carefully turning each one over to cook on the other side as well. 12) After another 5 minutes, when the flesh of the fish is an opaque white, lift the fillets out of the skillet onto a large flat plate. 13) Pour all the mushroom sauce from the bowl onto the cooked fish, and decorate the fish with the chopped herbs. 
Orange and Ginger GarnishingIngredients:• 1 tsp orange zest, finely chopped into thin strips• ¼ cup orange juice• 2 tbsp soy sauce• 1 tbsp honey• 1 tbsp minced ginger• a dash of chilli flakes • 1 tsp of minced garlicPreparation:1) Add the soy sauce to the orange zest into a serving bowl/container, mixing well to ensure that the soy sauce coats, and soaks the zest.2) Now add in the rest of the ingredients, and stir.3) Spoon a bit of the garnish onto the fish, stick a celery leaf on the top, sprinkle a few cracked peppercorns over the dish, and… Voilà!
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moonbeams_n_stardust said...
U can soooo start ur "Martha Stewart" very own cook show prog... maybe publish a book~ haha look! there's even e recipe provided! I am amazed~
Cheryl Ann Alexis said...
wahaha! ^^ *attempts to blush*
I'm not much of a computer person (I have an unfortunate tendency to crash them where ever I go... *winces*) and therefore have not set up any groups, mailing lists, archives, etc. Way much more of a prowler... forever just skulking around on the edges and every once in a blue moon putting in my two cents worth... be it wanted or not. =^)
I was a Tolkien canon purist... but... what the heck. I gave up ages ago trying to convince people that contrary to popular belief, Legolas was a brunette, not a blonde. LOL.
If you can't beat 'em, join 'em, aye?
So, the purist got shoved head-first down the privy, kicking and screaming, whilst my Legolas muse gloated and did a victory jig on the toilet seat.
Anyways, I went to see FOTR all snob-like, scoffing "Bah... what's the deal with this elf that has got the oestrogen brigade's panties in a twist?"
*sheepish smile* Yes, you may all laugh at me now.
The phenomenon of the Great Golden God of a Legolas hit me with the force of a drunk troll with a sledgehammer, o' course. It was a close encounter of the third kind: A wham, bam, thank yooou, mister!
So... a dangerously obsessive 
here. Everybody head for cover. Mwahehehheheh....
Right-oh. A bio, ye be asking for?
Very well. Be forewarned though. *machiavellian grin* I'm notoriously verbose. Entirely not my fault, I tell you; 'tis the melodramatic Indian blood running through my veins. The same weakness. God, I'm so lame... Aye, I do go off tangent every other line too. *sigh* Where were we? Oh yes. Bio. Onwards:
Cheryl Ann Alexis; Mass Communications student; 168cm (5'6"?); Roman Catholic; July 1987; sworn virgin till marriage; from a multi-national family (Brit, French, American, Chinese, Indian, Pakistani, etc. I kid you not. Just imagine the politics at the Sunday table at grandma's...)
18th century, anime, belly dancing, buffy the vampire slayer, conqueronline, dark hunters, fanfiction, harry potter, historical romance novels, legolas, legolas and aragorn, lord of the rings, puzzle pirates, regency costumes, tolkien, yaoi
Black Eyed Peas, Enya, Latin, Oldies, Micheal Jackson (earlier albums)
LORD OF THE RINGS, HARRY POTTER, X-men, Home Alone, Sister Act, Pirates of the Carribean
Buffy the Vampire Slayer, Angel, Alias, Roswell, Desperate Housewives, Gilmore Girls, Days of Our Lives
Cartoons/Anime: INUYASHA, FULL METAL PANIC? FUMOFFU, Get Backers, OURAN HIGH SCHOOL HOST CLUB, Princess Tenko, Starla and the Jewel Riders, Captain Planet, X-MEN,Sky Dancers, Mortal Kombat, Men in Black, Mummies Alive
Lord of the Rings by John Ronald Reul Tolkien; Harry Potter by Joanne Kathleen Rowling(seeing a trend here?); Dark-Hunter, BAD, Hunter Legends series by Sherrilyn Kenyon; The MacAllisters, The Brotherhood of the Sword, Lords of Avalon series by Kinley Macgregor; Historical novels by Judith McNaught; Carpathian series by Christine Feehan; The Black Magician Trilogy by Trudi Canavan
Legolas, Aragorn and Captain Jack Sparrow. (ménage à trois? Oooooo... no NO! Bad Cheryl! *smack* Ow.)
*Style: guilty of favouring glamorous garments, often with nuances from the medieaval and Regency periods
*Anathema: giant moths, beetles and sharks
*loves brackets and hyphenates.
*Churches: Immaculate Heart of Mary Church (IHM); Novena
*Schools:
Primary & Secondary, Communications and Media Management (TP's Business School)
*Zodiac: Cancer
*does French and attempting Japanese
*likes Italian & Indian cuisine; Bangers & Mash; boysenberry ice cream; pizza with lots of parmesan and pepperoni; le jus de raisin blanc
*the 18th century and periods back (except the plumbing)
*belly-dancing, reading novels (supernatural, historical romance, thrillers, mysteries) and fan-fiction (writing it too), designing gowns, swimming, shopping, watching dramas, Yaoi, playing World of Warcraft, ConquerOnline and PuzzlePirates
*blood ruby, emerald, dark sapphire
*scents: lavender, English rose
*burgundy, black and dark green
*flowers: white aurelian lilies, or roses: red, cream or peach
*1967 Plymouth Belvedere convertible or a Lamborghini Gallardo Spyder
*Cartoons/Anime: InuYasha, Get Backers, Ouran High School Host Club, Full Metal Panic? Fumoffu, Princess Tenko, Jewel Princess, Captain Planet, X-men
*ARAGORN/LEGOLAS SLASH! (Ooo baby)
*Nicknames: Chérie(cousins), Cherry(dad), princess(mum)
*Attributes I find attractive in guys: Dark eyebrows and lashes, high cheekbones
*Uniquely, like everyone else, fancies herself Legolas' crown princess of the Elves of Eryn Lasgalen and Ithilien, prancing around on a black mare called Fëanárel and her sword, Culelenril in hand.
"Well, who wouldn't be?!"
If you have accounts at the following sites, add me there:
2 Comments:
Hello. This post is likeable, and your blog is very interesting, congratulations :-). I will add in my blogroll =). If possible gives a last there on my blog, it is about the Fragmentadora de Papel, I hope you enjoy. The address is http://fragmentadora-de-papel.blogspot.com. A hug.
My friend and I were recently discussing about technology, and how integrated it has become to our daily lives. Reading this post makes me think back to that discussion we had, and just how inseparable from electronics we have all become.
I don't mean this in a bad way, of course! Ethical concerns aside... I just hope that as memory becomes less expensive, the possibility of copying our memories onto a digital medium becomes a true reality. It's one of the things I really wish I could experience in my lifetime.
(Posted on Nintendo DS running [url=http://kwstar88.zoomshare.com/2.shtml]R4 SDHC[/url] DS BB)
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