Pay it Forward (Project Number 2)


This is my attempt to complete the project I endeavoured to pursue at the beginning of this year. (I know. It is moving sloooowly, but you know…at least it is moving. hehe)

The first one I made was for her older sister.

Pocahontas-look alike Necklace

Pocahontas-look alike Necklace

The Facebook post goes like this: “The first five people to comment on this status (and by extension, send their home address in my Message inbox ^^,) will receive a small surprise from me in the next year (a gift card, piece of art, something homemade, delicious treats, etc.) whatever I think would suit you! There won’t be a warning and it will happen without notice and whenever the mood strikes me. The catch? Those five people must make the same offer in their Facebook status. Keep paying it forward and spread the cheer. Oh, and “likes” don’t count–you must comment!”

I hope you like this!

I hope my Pay-it- Forward receiver likes this!

So, 2 down…
3 more to go.
This is for you Sarah (=
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Sushi Party: Care for some “Tofu” Sushi?!


It wasn’t until Joseph and I went to an “all-you-can-eat sushi” restaurant called Robson Sushi that I realized “inari” (tofu sushi) and tomagoyaki” (egg sushi) existed.

Inarizushi. Definitely a favorite (=

Inarizushi. Definitely a favorite (=

After a few clicks here and there, I found out that Inarizushi is also known as “stuffed sushi.” It uses tofu instead of vinegar rice on the outside and usually contains the vinegar rice on the inside. The tofu “pouch” is deep fried to create “aburaage,” or fried tofu bags.

At first, I improvised using “tofu puffs”. I found out that you could make more sushi using these kind than to get the real tofu packets from the store. (Tofu puffs are less expensive and they form a solid base after you cut it in half.

These semi-homemade recipe came together quickly and most satisfactorily. Considering that the rice was prepared in a rice cooker and the tofu puffs were sold prefabbed, the only real work was measuring the dressing, toasting some sesame seeds, and assembling the whole package.

  • 1 1/2 cups uncooked sushi rice
  • 1/4 cup rice vinegar
  • 3/4 teaspoons salt
  • 3 tablespoons sugar
  • 1 package tofu puffs (cut in half)
  • 1 1/2 tablespoons white sesame seeds
  • scallions (finely chopped)

Tofu Puff Seasoning: 6Tbsp sugar, 6t mirin, 1T soysauce

Directions:

1. It is crucial to wash the tofu puffs with hot water so as to remove the excess oil in it.

2. Toss the Tofu puff seasoning and let the tofu soak for a bit and until it boils. (2-3 min.)

3. Drain the excess seasoning and lay the pockets on a plate.

4. Take a spoonful of cooked vinegar rice and place it into the pockets, making sure it is snug.

5. Garnish with  scallions and sesame seeds.

6. Okay… now it is time for some Sushi party ^^,

The Plan

The Plan

Looks like...
Looks like…

it was...
it was…

"approved" (=

“approved” (=

 

Over Dry Land Thru the Sea


Hi Osep and Gold!

To commemorate this epic event, I have prepared a “Night to be Much Observed Activity” for you. Add your answers on the comment box okie?!

After you have correctly ordered the pictures, you need to answer the questions I e-mailed you regarding those specific events.

Enjoy the game! (=

Love,

Ate Mags

D.I.Y Whimsical Wedding Headpieces


Ten months ago, I married the most wonderful man I could ever have! And while I have to agree that wedding prep is super exciting and is so much fun, I must also admit that it takes a bit of time, has a lot of work involved and can be hefty on your wallet.

And so, I made a decision to make most of our wedding stuff handmade.

It wasn’t the easiest route, but all the details, the personalized ambiance and the emotional connection that you and your guests will feel before, during and years after the wedding ceremony is over; that is priceless!

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My model-material bridesmaid in her Element.

As a countdown to May 4th,2013 I am going to devote this blogpost to share our small, simple Seaside themed-Wedding.

My hope is to inspire all women and all bride-to-bes when their special day comes as well as to convince everyone that it is possible to maximize your small budget and not compromise the quality of your wedding day. (=

Okay, let’s get started. One of the favorite wedding projects I have done is our headpieces.

This is not as hard as you might think. The trick is to have a solid vision of what you want, how you want it to look and where to get your materials.

Materials:

Grapevine wreath (available at craft stores like Michael’s)

a variety of seashells

Mini plastic pearl beads/ garland

teal ribbons

tulle flowers

hot glue gun

glue sticks

raffia

Directions:

1.Measure the head circumference of your bridesmaids, flower girls by putting the grapevine 2 or 3x around their heads.

2. Sketch a picture of how you want all your shells/ ribbons/ starfishes to be laid out. In here, the secret is to be creative. You want your pieces to look just right. Not lopsided or over the top. Balance is key.556105_3350770921260_1101257503_n

3. Using the hot glue, secure all your pieces together, holding it firmly after about 30 seconds.

4. Glue one end of the pearl garland at the front right. Coil twice and secure with a dab of glue gun.

5. Repeat Step 4 twice until you have a cascading pearl garland on both sides and at the back of the grapevine wreath.

6. Try it with your girls and adjust the wreath if necessary.

7. Store in such a way that it won’t get squished. In my case, I placed it in a ginormous green cookie jar. (=

They look like sea nymphs!

They look like sea nymphs!

Side view of the cascading pearls at the back.

Side view of the cascading pearls at the back.

Lovely Megan

Lovely Megan

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Aren’t they lovely?! (=

Hello Nigirizushi!


Nigiri, also known as “hand-formed sushi” consists of an oblong mound of sushi rice that’s pressed into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping draped over it.Toppings are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori.

1st Attempt at Nigirizushi

1st Attempt at Nigirizushi

I am definitely in awe at how much attention and care the Japanese put into their food. It doesn’t only hold true in their sushi-making, their craftmanship and lifestyle also scream both class and elegance.

Ingredients:

lox (smoked salmon) cut into rectangular strips

Sushi rice (Adapted from Noobcookleihut, and smokywok)

– 1 cup of Japanese short-grain rice

– water to cook the rice (usually in the ratio of 1 cup rice: 1 1/4 cups of water)

For sushi dressing:

1/4 cup rice vinegar
2 tbsps. sugar
1/2 tbsp salt
1/4 inch worth of nori strips

Sides/Sauces:

pickled ginger, soy sauce, wasabi

Method:

1 Prep nori (seaweed) strips by cutting them into thin pieces, about a quarter inch thick. IMG_4775

2. Shape each of these sushi, or rather, nigiri using a rectangular mold.IMG_4782

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The rice is pushed into the mold to take its signature Nigiri shape.

3.The smoked salmon strips are then topped onto the molded sushi.IMG_4778

Tuck the extra strips at the bottom for a stronger hold

Tuck the extra nori strips at the bottom for a stronger hold.

4. And finally a belt of nori is used to secure the  the fish & rice together.

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5. Enjoy! (=IMG_3456