No day but today...
She was right! She was always right. When I was growing up my mom rarely talks because of her maladie, but I tell you during those flimsy moment that she speaks there is always wisdom in it. And even when she lambasts things around her, hilariously on her own way there is always wisdom hidden on it. "Go strong on things you really wanted!" , I could still hear her voice shouting at me. And I should have listened to her.
Well you see, hubby gave me of what I thought "here's something to make you busy" task last week. He made an excel file of three columns of what I wanted to be, I wanted to have and I wanted to do list that I needed to fill up. Not at all bad, but I felt like I was confronting and coercing myself at that instant. And oh gosh, after an hour of serious reflection my list ended up quite long. Hubby looked at it and smiled at me when he saw the line;
I want to sing in public
I want to sing in public
Serious?, he asked me.
I always tell myself that my life story could have been different had I not skipped those rehearsals and gigs of the band who recruited me long time ago. I have always loved singing but I didn't feel I was ready. All these years I have been performing in the bathroom as I take my shower. That same night, I finally accepted to sing in the wedding ceremony of my sister in law. What a heck, the die is cast and there's no turning back!
And a bunch of thanks to Nota, my friend, my guitar tutor and my singing coach for providing me an awesome list of songs to sing.
I'll be sending this home-made ice-cream before it melts and summer ends to National Ice-Cream Month, Ice-Cream Social Challenge a sweet blogging event concocted by Scott of Scotty Snacks hosted by Jennifer of Savor the Thyme and Mrs. Noodle of Tangled Noodle.
Melon Raspberry Ice-Cream
* recipe doesn't call for an ice-cream maker
Ingredients:
for the melon ice-cream
half of a melon, seeds removed, and diced
4 big egg yolks
20 cl of heavy cream (very cold)
150 g of sugar
1 vanilla pod
250 g of fresh raspberries
20 cl of heavy cream (very cold)
2 tablespoons of powdered sugar
krispy corn flakes or cereals (for decoration)
Procedure:
Start by making a purée of the melon. Cut the vanilla pod in half and take off the black grains inside with the aid of a knife and add it on your purée. In a bowl cream the egg yolks with sugar. Add the melon purée. On a separate bowl, whisk your heavy cream until it becomes stiff and fluffy. Fold in delicately the egg yolk-sugar-melon mixture. Pour the mixture in your ice-cream maker if you have if not pour it in a container that goes in the fridge and freeze it for about 3-5 hours. In another bowl make a cream chantilly, by whisking your heavy cream once it gains volume and texture add the sugar little by little. Do not over beat. Put it in the fridge and use later.
Assembling:
In a tall glass, scoop your freshly made melon ice-cream, put some raspberries and top it with cream chantilly. Decorate the top with some cereals or crispy corn flakes.
I always tell myself that my life story could have been different had I not skipped those rehearsals and gigs of the band who recruited me long time ago. I have always loved singing but I didn't feel I was ready. All these years I have been performing in the bathroom as I take my shower. That same night, I finally accepted to sing in the wedding ceremony of my sister in law. What a heck, the die is cast and there's no turning back!
And a bunch of thanks to Nota, my friend, my guitar tutor and my singing coach for providing me an awesome list of songs to sing.
I'll be sending this home-made ice-cream before it melts and summer ends to National Ice-Cream Month, Ice-Cream Social Challenge a sweet blogging event concocted by Scott of Scotty Snacks hosted by Jennifer of Savor the Thyme and Mrs. Noodle of Tangled Noodle.
Melon Raspberry Ice-Cream* recipe doesn't call for an ice-cream maker
Ingredients:
for the melon ice-cream
half of a melon, seeds removed, and diced
4 big egg yolks
20 cl of heavy cream (very cold)
150 g of sugar
1 vanilla pod
250 g of fresh raspberries
20 cl of heavy cream (very cold)
2 tablespoons of powdered sugar
krispy corn flakes or cereals (for decoration)
Procedure:
Start by making a purée of the melon. Cut the vanilla pod in half and take off the black grains inside with the aid of a knife and add it on your purée. In a bowl cream the egg yolks with sugar. Add the melon purée. On a separate bowl, whisk your heavy cream until it becomes stiff and fluffy. Fold in delicately the egg yolk-sugar-melon mixture. Pour the mixture in your ice-cream maker if you have if not pour it in a container that goes in the fridge and freeze it for about 3-5 hours. In another bowl make a cream chantilly, by whisking your heavy cream once it gains volume and texture add the sugar little by little. Do not over beat. Put it in the fridge and use later.
Assembling:
In a tall glass, scoop your freshly made melon ice-cream, put some raspberries and top it with cream chantilly. Decorate the top with some cereals or crispy corn flakes.
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