Desserts Bar @ Solaris

Mum, sis and I we are the Sweet-tooth Gang... went out looking for an after-dinner indulgence at Solaris Mont Kiara last Saturday.

We were the only customers there which made for exclusive customer service.

Ice cream with fruits and tofu margarita.

No alcoholic content.

Belgian chocolate fondue set.

Ice cream balls - super cold...


Dip into warm chocolate and it becomes a crispy crusted delight.

Actually you can cover it with ground peanuts. It's amusing to do but they get stuck between my teeth.

As ambitious as we were, we could not put in more than what we ordered. The servings were generous! The Desserts Bar's menu is a pleasure to browse through with enticing colored prints of food porn. It's easy to be greedy when ordering. I only have one complaint: It's not sweet enough!!!! Maybe we ordered wrongly - the selections we had were more suitable for the health-conscious, lacking in that powerful brain-smacking sugar-rush high followed by calorie-ladden guilt. I certainly didn't feel fat after that.

Senior Cat

The cat is unusually affectionate nowadays. I think age is catching up with her and she has become milder in her temper. She actively seeks affection and doesn't mind being held. She doesn't jump as high as she used to, nor dash after paper balls as long and and far as she used to either. She prefers sitting on the soft cotton rug to the cold hard floor. She wheezes, she sighs.

She came to live with us in 2001 at around one month of age. That makes her 7 years old now! Bambi, stay healthy and strong. Live with us as long as you can dear. We will take good care of you. I love you.

Carrot Soup with Ginger

Been borrowing cook books from the National Library and trying some recipes out. This one seemed simple enough:

Ingredients

2 tablespoons buttter or margarine

1 onion, chopped

1 celery stalk, chopped

5 1/2 cups chopped carrots

2 teaspoons minced fresh ginger root

1 1/2 quarts chicken stock

7 tablespoons whipping cream

a good pinch of freshly grated nutmeg

salt and freshly ground black peper

Soup: Superb Ways with Classic Dish by Debra Mayhew

Melt the butter or margarine.

Add the onion and celery and cook for about 5 minutes until soft.
Stir in potato, carrots, ginger and stock. Bring to a boil.

Lower the heat to low, cover and simmer for about 20 minutes.

Pour soup into blender and process until smooth.

A few swirls and its done.

Return the soup into the pan. Stir in cream and nutmeg and add salt and pepper to taste.

Reheat slowly to serve.

Looks like pumpkin soup but sweetness is more subtle with outstanding infusion of ginger and nutmeg fragrances. Texture is creamy but light and smooth. Suitable for a simple lunch with crackers or toasted bread. Serves 4-6 people.

Raya@Midvalley Megamall

The roads were empty with the exodus of half the city going back to their hometown for Raya celebrations. Thinking it would be a good time to venture out, I went shopping at Midvalley. Only to be greeted by huge crowds of people having a "family outing" - grandparents, parents, maid and children in tow. They move in herds.

I hate crowds.

This year's display at the Centre Court

I like the little red bike with flat tires. Very quaint prop!

Performances at The Gardens, Midvalley

What dance is this?

~twirl~

Uh... butterfly dance?

Graceful!