Clueless Diva

Being faithful

Yeah, I am trying to be faithful to my resolution this year.
Ernest started me off right by serving a very healthy & wholesome oven-baked monk fish served on a bed of vegetarian pasta and rocket parmesan salad on our very first lunch of the year in 2008. Talk about good food. Look how the dish actually gleamed in the sunlight (no thanks to the natural west-facing sun light we have in our apartment living room.)


And today after work, I went basketballing with Ernest! He was such a pal. Making me run and sweat and hopefully to lose some weight! I could not believe this is the first time in many years I have played basketball and the sun is shining, the air is fresh...wow it is a wonderful feeling to run to catch the wayward ball and tossing in the hoop.

Some posed pics (I could not resist swings, dunno why. Maybe incomplete childhood?):




Then off we go to try out this Chinese restaurant we have always walked past in Eastlakes Shopping Centre when Ernest is still part-timing at Woolies but have never tried as it looked really 'Oriental' and dodgy.

Remember! Eat healthy. So we ordered Steamed duck & crab meat sauce and Cod fillet in corn cream sauce. The only indulgence is the fried rice we ordered as starch to fill us up after the big game.

While waiting for the food:

Wah lau...typical Chinese restaurant with paper napkin tents. You will be expecting fortune cookies to be served with your bill. Gosh.

Ernest stoning. I think he is hungry.

Funny mismatched teapot cover and teapot. Wonder where the old cover went.

Ernest just snacked on some canned mussels we bought at Woolies. Taste like powdery rubber trying to pretend to be mussels. Yuck.

The food is here! Well, the standard is very expected of a typical Chinese restaurant in Sydney where bulk of the clientele are ang mohs and who knew no better than their deep fried calamaris and sweet & sour pork. No doubt it will be our last time here.

But it is interesting to indulge in 'Aussie culture' everynow and then.


Psst!!! I am making roasted vegetables out of eggplant, carrot, basil leaves & sweet potato, adapted from Karen Cheng's recipe. The dish is roasting itself to ninth heaven in the oven now, judging by the sweet aroma covering the whole apartment. I salivate just thinking about having that roast vegetable salad for lunch tomorrow.
Note to self: must keep some for Ernest. Cannot be too greedy.