The long weekend has just about come to a close, but more than that, it was a weekend of remembering the death of Christ, and His resurrection. Good Friday and Easter Sunday are reminders of how sinful we are as human beings, and still, by God’s grace, we have been washed clean and given the gift of eternal life even though we continue to fall short.

Good Friday evening, Flo and I did accompany Mum and Dad for service. I’ve not attended church in quite a long while so it was nice to see familiar faces again. It never fails to surprise me each time I see how much the babies have grown into toddlers, and toddlers into children, and children into teenagers, and teenagers into young adults. It is certainly a reminder of how fast time flies and that I have no more time left to dwell on ED if I want to enter the next phase of my life – marriage and family.

Anyway, Good Friday was a good one for Flo and I also because we spent some time with Amanda and Alex – remember the 4 of us make up the JooC Crew? Haha. Only I call us that. We met at Suntec City for a late lunch at Pasarbella.

I had a Spinach Salad with Lemon Chicken Breast, Sautéed Shimeiji Mushrooms, and Roasted Butternut Squash from Pimp My Salad. It was hearty and really good – moist, flavourful chicken breast (never an easy feat), sweet, nutty squash, earthy mushrooms. Noms!

After we all had our fill of food, we made a stop at Krispy Kreme for Flo to have his afternoon cuppa, and he and Amanda had a doughnut each. We were all in sloth mode after dinner the night before with Les and the other bridesmaids and their plus ones – think almost unlimited flow of sake and Japanese skewers. I was just tired in general even having done without the alcohol.

We finally pulled ourselves together to go up to Trick-Eye Museum which was the main reason we’d come out together. Amanda had won 4 complimentary tickets to go there from a lucky draw. We braved the hoards of little kids with their parents and managed a few decent photos before we quickly made our escape.

Flo, my earth angel! 

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Flo says I look like I’m doing a poop here.


I managed to capture a wefie in one of their mirrored rooms. It wasn’t a proper mirror though and the lighting was meant to be a little discotheque-y so it wasn’t the clearest.

We didn’t spend too long inside. I was quite shocked at how some Tiger Mums were ordering their children to pose over and over again in front of the same art piece in a bid to get the ‘perfect’ shot. I mean come on, they’re kids and part of the fun is to simply take part in the 3D art so if the pictures turn out partly candid, wouldn’t that be part of the laughter when you all look back on those years from now? 

I say this now, but perhaps when I have kids of my own, I’ll be barking at them to stand properly and smile for every photo I take of them!

Right after the museum, Flo and I parted ways with Amanda and Alex to go home and get ready for Mum and Dad to come over for dinner, before church service. Mum’s been saying that she’d love to try the Vietnamese food at Long Phung that she often sees me raving about on Instagram. So finally, we brought them there.

With it being Good Friday, we had to stand in line for the first time ever! It took all of 15 minutes before we were seated. The Vietnamese lady servers are not ones to mess around with as we found out when we asked for our orders to be taken and got hissed at to wait. No offence taken though, we understood that they were incredibly busy and Flo and I having been there countless times before and having heard them scream at each other, accepted that this was simply the authentic Vietnamese experience.

We had to have Summer Rolls for the table, and we ordered Flo’s favourite Rare Beef Slices in sweet lemon juice to share as well. Flo and I also shared a bowl of Chicken Pho.


Here are Mum and Dad, both enjoying their both of steaming, hot bowl of comforting noodles. Mum went for Chicken Pho while Dad, typically in need of ‘real’ meat, opted for the Sliced Beef Pho. I’m glad that they both enjoyed the food at Long Phung especially since they probably had raised expectations after the many times I sang praises of the food there.

In Easter news, I baked up a bunch of Hot Cross Bun Brownies. You heard that right!

Hot. Cross. Bun. Brownies.

Hot cross buns baked within brownies!

It’s the easiest, most delicious brownies I’ve baked up so far. Almost like a Bread Pudding, but uhm… not. It’s just as hearty and comforting, amazingly chocolatey and fudgy, very rich and very decadent.

I found the recipe off Delicious Magazine because I wanted to bake something Easter-related and have done hot cross buns a few times before. I didn’t feel like baking bread this period though so when I found this online, I thought it’d be a nice twist on the traditional and adjusted the recipe a little more to my taste preference.


Hot Cross Bun Brownies (Yields 1 x 8×8″):

175g Butter
80g Golden Syrup
250g Sugar
1 Tbs Ground Cinnamon
320g Dark Chocolate Couverture Droplets
4 Eggs
70g Plain Flour
2 Hot Cross Buns, Halved, Toasted and Cooled (I used one chocolate hot cross bun, and one traditional one)

  1. Preheat oven to 180deg C and line an 8×8″ baking tin.
  2. Melt butter and syrup in a saucepan. Add the sugar and spices, then simmer for 3-4 minutes until dissolved.
  3. Remove pan from heat and add the chocolate. Mix with a wooden spoon to melt and incorporate.
  4. Add the eggs and whisk in until smooth.
  5. Finally, add the flour and fold in until just incorporated. 
  6. Tear the toasted hot cross buns into rough 2cm square pieces and scatter them into the tin.
  7. Pour brownie batter over the hot cross bun pieces and allow to stand for 15 minutes so that the mix can settle into the buns. 
  8. Bake for 35-40 minutes until gently set and wobbly in the middle.
    Don’t be tempted to leave the brownies in the oven longer than the cooking time as they’ll become dry.
  9. Allow to cool, then chill overnight before slicing into bars and serving. A knife dipped in hot water will make this much easier. Also, these are lovely eaten cold but warming them up slightly before serving gives them that extra delicious bit of oomph!

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