Christmas creation 2010

Holiday time~ December is the busiest time of the year.  Busy baking, busy decorating, busy delivering goodies~~ full of happy stress and fully exercise my creative brain muscle.
十二月是全年最忙的一個月 ^^. 忙著焗蛋糕曲奇, 忙著裝飾家居插花, 忙著把快樂送到親戚好友家~  雖然是忙, 但是是快樂的壓力, 再忙一點也值得.  也因為要創作, 所以腦袋的"創作部"得以舒展筋骨.

Hand made wreath~~ Silver and blue

以藍銀色作主題的-- 手製聖誕樹圈

Red and gold wreath

紅金色的聖誕樹圈

Another silver and blue wreath

另一個藍銀色的聖誕樹圈

House of blue~ done by Ryan ^^

藍白色的裝飾~ 由 Ryan 佈置

Yule log for my co-worker.

Yule log (Buche de Noel) is a pastry from France to replace the real tree Yule-log.  Egg white and egg yolk are whisked seperately ~ and then combined & put into the oven quickly.  This is my first time to make/eat it~ actually it is very light~ as no oil are used. ^^

給同事們的樹木型的聖誕蛋糕

樹木型聖誕蛋糕是原自於法國, 以取代聖誕木來慶祝聖誕 . 先把蛋白及蛋黃分開打至企身,再在焗蛋糕前快速伴均勻. 第一次製作及品嚐這蛋糕~ 沒有油的蛋糕感覺清爽~效果不錯

Sugar cookies with lemon royal icing~ for my nurses and friends

給朋友及護士們的~檸檬糖霜曲奇

Centerpiece made for my aunt and uncle

給親戚的聖誕紅擺設

Golden sleigh for my friend's house warming

給朋友的新居入伙禮物-- 金雪橇

Salt crushed leg of lamb- pre baked

鹽殼烤羊腿- 焗前

De-crushed leg of lamb~ 2 hours @ 325 F for medium rare

鹽殼烤羊腿- 焗後及去殼. 用中火:華氏325度焗兩小時

Gingerbread house

薑餅屋

Yule log for my family~

with meringue mushroom and gingerbread house

給家人的聖誕樹蛋糕- 伴蛋白磨菇及薑餅屋

Fall cakelet: walnut, pumpkin, pine nuts and acorn

Persimmon walnut rum cake

秋季果實: 合桃,南瓜,松子及橡子

柿子合桃甜酒蛋糕

Micky gingerbread cookies

米奇薑餅曲奇

 

Micky sugar cookies with sprinkle sugar

米奇碎糖曲奇

Beginning cake decorating class 蛋糕裝飾初級班

I always have a passion with art and I can’t live without it.  Crafting, scrapbooking, drawing, floral arrangement.. but I think it’s time to challenge myself with a new kind of art—cake decorating!

With my friend’s recommendation, I’ve found this cake store that is serious about teaching.  The owners called themselves the cake sisters and they have classes from cake decorating, candies making, cookies and cupcakes decorating to holiday’s goodies making.  Everything looks fascinating to me—just like a kid going into a candy shop. 

I took the “beginning cake decorating” class but I think this is not a regular beginner class as other places that offer beginning class are doing easier technique than what this class is asking for.  

喜愛做手工，剪貼簿, 畫畫, 插花…對我來說, 沒有藝術的一天便是我人生的黑暗時期了.  嘗過-學過不同的美術手藝, 是時候要挑戰自己, 學習新的藝術 — 裝飾蛋糕.

在朋友的介紹下, 找到這一家專門教授製造及裝飾甜品的蛋糕店.  店長是一對親姊妹, 所以被稱為蛋糕姊妹花. ^^ 她們提供不同的課程如蛋糕裝飾班, 糖果製作班, 杯蛋糕/曲奇裝飾班, 節慶糕餅製作班, 等等. 琳琳種種~ 如小孩到了糖果屋般, 令人目不暇給.

我報讀了蛋糕裝飾初級班, 但是對我來說, 這初級班一點也不初級. 相對其他店的初級班, 這課程所要求的技巧手法都比一般高.

For the first week, we learned how to take the cake out of the cake pan, how to do filling in between the cakes, what is a crumb coating and the final coating.  We did the yellow “daffodils-like” flowers and using it to decorate the white cake.

第一課, 先學怎樣把蛋糕從盆中取出, 怎樣填餡醬, 塗屑皮及外皮忌廉. 利用小黃花裝飾蛋糕.

The second week we decorated a cake with rose bug, ribbon & bows, and learned how to write with icing.

第二課, 學怎樣做玫瑰花芯, 蝴蝶結, 及寫字

The third week we made a lion-face cake. Ha~ this is my favorite cake among all the cake that we made.  Cupcakes for face and ears, and butter cream for mane.  This is a fun cake for kids parties.

第三課, 製作獅子蛋糕. 與其他蛋糕相比, 這是我最喜愛的蛋糕. 利用杯蛋糕做面及耳朵, 用忌廉修飾及當作鬃毛. 這蛋糕非常適合小朋友的派對. ^^       

The fourth class fell into the Halloween week and we were making a skeleton cake for the special occasion. Popcorn for head and arms; chocolate stone and cracker to decorate, butter cream to make pumpkin and grass, etc. This is a fun cake too but I still prefer the lion face. ^^

第四課, 萬聖節蛋糕. 剛好萬聖節是在這星期中, 老師便教授怎麼製作應節的蛋糕. 利用爆米花/爆谷製造出骷髏骨頭,手,手指; 再利用餅乾碎, 巧克力石頭, 及忌廉來裝飾. 雖然這蛋糕也很有趣可愛, 但我仍然比較喜歡獅子頭.

For the last class, we made a good-luck good-bye cake.  Learning how to make roses with flower nail and making wreath were the highlight of this class. Can’t believe that all the classes are over!!.  

最後一課, 再會/祝福蛋糕. 這一課學會利用忌廉來製作玫瑰花及花圈. 這麼快便過了五個星期了! 課程也就此完結了.

My first afternoon tea @ home. (9/10)

Earl grey or English breakfast tea?  Hm~ I think cold peach tea will be more appropriate for a day with 113 degree F !!  Fresh baked drop scone, open face smoked salmon sandwich, mango mousse pie, fresh strawberry…  a day to catch up with girl friends.

佰爵茶或是英式早餐茶? 我想在這一百一十三度的炎夏中, 一 杯透心涼的冰鎮蜜桃茶會比較吸引.  自家製的英式牛油”司恭”鬆餅, 煙三文魚三文治, 芒果慕士批, 鮮草莓~~ 姊妹們~ 籍著下午茶時間來聚一聚吧~~

Blueberry drop scone

Ingredient:

1)      2 cups flour

2)      ½ coup sugar

3)      1 tsp baking powder

4)      ½ tsp baking soda

5)      ½ tsp salt

6)      ½ cup butter cut into pieces

7)      2/3 – 3/4 cup buttermilk

8)      1 tsp vanilla extract

Instruction:

i)              Sift all the dry ingredient (1-5) together,

ii)             Cut in butter with a fork.  The consistence should look like cornmeal.

iii)            Stir in buttermilk and vanilla gently, evenly, but don’t’ over mixing it.

iv)            Scoop the dough into the size of an egg.  Drop the dough on a cookie pan lined with parchment paper. Sprinkle with sugar, bake in 400 degree F for 20 minutes.

My first sewing class 縫紉初體驗

Hey sisters~ how many year that we haven’t seen each other?  Huh?  It’s time for re-union and “Ketchup” !  I’m sure that you guys have a lot to share and so do I ~ How about gathering @ my new house??

括別多年再與舊同事相聚, 相信一定有很多東西要跟姊妹們分享.  適逢小妹又剛置業,於是便 決定在我的新居中舉行聚會.  

Since all of us are female, I’ve choose “English afternoon tea” as our theme.   To make it looks like an afternoon tea, first of all~ we need to create a British tea room.  Bone china~ crystal serve ware~ OH Oh~ a Victorian style table cloth~!!!  I asked my teacher: my dear mom ^^ to teach me how to add lace and convert a cloth into a table cloth.  It’s not easy!! From “how to connect the thread from the top right corner of the sewing machine to the left lower part into the needle.” to “how tight should I pull the cloth when the sewing machine is going.”  Have to say it “mom, you are brilliant!” ^^

由於客人全是女性, 所以我便選擇以英式下午茶為主題.  為營造主題氣氛, 就連小節也不能馬虎啊~.  於是 我便請教吾母怎樣縫製桌布~怎樣加花邊緞帶~怎樣製作英式花桌布.  由拉線, 插上下針, 至布要拉多緊, 全是學問~ 真的不得不讚媽媽真厲害呢. ^^

C. crEATion: Hokkaido Fair 北海道展 9/16-19 Torrance, LA, CA

C. crEATion: Hokkaido Fair 北海道展 9/16-19 Torrance, LA, CA: "ALMOST MISSED~~ HOKKAIDO FAIR!!! No publication, no advertisement (at least I am not aware of it =_=!!!) Lucky that I saw J-goods’s blog ..."

Hokkaido Fair 北海道展 9/16-19 Torrance, LA, CA

ALMOST MISSED~~ HOKKAIDO FAIR!!!   No publication, no advertisement (at least I am not aware of it =_=!!!)  Lucky that I saw J-goods’s blog and facebook pictures, otherwise I would have missed the whole event.  =P

沒有廣告,也沒有宣傳, 如果沒有看到J-goods的blog 和facebook上的照片, 我想我到明年也不知道加州有北海道展這一回事.  哎~錯過了就要等明年啊~!!

"Yubari Melon Bread” made with Yubari Melon Juice 夕張メロンパン ($2.5)

This taste like the Hori Yubari Melon Jelly that I got in Hokkaido~ taste refreshing.  Crunchy top- like one of the Chinese bakery:  soft roll topped with butter crust, it resembles the surface of a grenade or a pineapple.

夕張哈密瓜乃北海道的名物. 而這個麵飽則利用夕張哈密瓜的果汁加製而成. 飽上的脆皮像手榴彈的外殼, 有點兒像香港的菠蘿飽

“Curry Bun” by Pullman Bakery カレーパン ($3)

Trust me~ this is divine!! It worth the long wait for this fried Japanese curry bun.  Actually it somewhat reminded me about the curry bun by Maxim in Hong Kong~ of course, it REMINDED me but they are not equivalent—the  Japanese curry bun is a hundred time tastier than the Maxim one.

此佳品只應屬天上有!! . 每天只售三百個啊!  難怪在任何時候, 排隊等購買的人都是那麼多. 它令我聯想起香港美心的炸咖哩麵飽.  但當然, 此咖哩麵飽跟美心的炸咖哩麵飽相比, 這咖哩麵飽的好吃程度要比香港的超出一百倍!

“KokuMiso Ramen” by Ramen Shingen. 信玄ラーメン ($11)

OH~ another “worth the long wait” item.  Long line for the cashier and once you pay, you will get a number.  Don’t be surprised that there will be another wait for the number.  When I got the number 54, they were just calling for number 21 to 24. =_= iii 

For ramen, I’ll start with the soup: they claimed that they have cooked the soup for more than 100 hours with a delicate balance between sweetness and miso savory taste.  

信玄拉麵

雖然, 排隊等付款及等著領取拉麵的人都超級多,但無論如何也一定要試試這碗信玄拉麵.  他們那引以為傲的湯頭, 是用了100小時肴製而成.  味道香濃的味噌湯底中帶有甜味.

“Mori no ikameshi-Squid bento box” by “Abe Shoten”.  ($6.5)

 A squid stuffed with sweet sticky rice and braised with sweet soy sauce.  Seems like this was one of the popular item in the Hokkaido Fair in Japan but this item was not moving when it came to L.A.  

墨魚”管”便當

墨魚中塞滿了糯米. 聽說這 “便當”在日本蠻受歡迎的.  在東京的北海道展也有這一款小吃,. 不過, 墨魚游到北美州後,受歡迎的程度,好像大大減低了.

Croquettes of "Maruhiro Oota".  ($3)

The crab croquettes is a MUST HAVE item in this fair.  There are a lot of crab—not the fake KRAB inside of the croquette.  The shrimp croquette is just alright, you won’t miss it if you skip it.

炸可樂餅~ 蟹肉味的可樂餅真的很好吃!!  真的是真材實料, 沒有豈場.  蝦味的可樂餅…說真的… 沒有怎樣. 絕對 不是”沒有吃到便會遺憾”的那一種.

Crab bento boxes by“Sapporo Kanihan”. ($ 16-34)

It’s pricy! 30-ish dollars for a bento box??  I paid about $25 for an 8 courses crab meal at Kani Honke in Hokkaido.

真的很貴啊!!!  三十多元的蟹便當??  好像有點兒過份呢!  我記得我在札幌/ 博野的カニの家吃了一頓豐富的“富良野會席料理”, 八度菜也才$25呢!  http://www.kani-honke.co.jp/ryouri/ohiru.html

Cream puff 生クリーム ($3-3.5)

Hm… quite disappointed.  I had a cream puff by 北菓樓@ Otaru. $1.5 each, 100 times tastier than this.  What a shame to claim as a Hokkaido Cream puff!

有點兒失望的北海道泡芙!  我在小樽的北菓樓裡吃過超好吃的奶油 吉士打 泡芙—夢不思議.   與這個泡芙相比, 夢不思議比它好吃一百倍呢! 還自稱是北海道泡芙, 真羞愧.

Pudding Dorayaki プリンどら焼き ($3.99)

This cutie is new to me.  I’ve never seen this when I was in Hokkaido.  This interesting dessert has 3 different textures in one bite:  cake-like Dorayaki sandwiching the cold pudding in the middle with smooth whipped cream around it.  

布丁銅鑼燒—國王的帽子. 

我到北海道旅遊時也不曾看見這個”帽子”甜品呢.   如蛋糕般的銅鑼燒夾著”凍˴動”的布丁,加上幼滑的鮮忌廉~ 一款甜品, 三種口感享受!!

Sold out??? You mean come back next year?????? 残念ね~~ The soft serve in Hokkaido are heavenly good~~ That’s sad we missed it!!!! >_<

售罄????  明年請早??? 真的很可惜呢~錯過了如天上珍品般的北海道雪糕.  它是這個北海道展的重點之一~ 我也是為了它而來的!!