Archive | Uncategorized RSS feed for this section

Wyld Chic Boutique

5 Mar

Wyld Chic Boutique

Please visit my new website called Wyld Chic Boutique, where I post tutorials, my latest creations and sewing patterns! If you like what you see please don’t forget to LIKE and SHARE my facebook page at


Moving Blogs

5 Feb

Hello dear readers,

After a month of indecision, I’ve decided to move to Blogger at I’ve been humming and harring about doing it for some time and have decided to take the plunge. I’m sad that I’m leaving, because I really enjoyed writing here, and having people  post comments. I love the design of this blog, and the ease of posting. However, I’ve always felt limited by the fact that WordPress does not allow JAVA based scripts or widgets. It seems a small thing, but I’ve wanted to put up Patternreview widgets, Amazon wishlist widgets, and other miscellaneous things.  WordPress has been good to me, but I want more than it can offer.  So it’s goodbye, sayonara.

For readers who are suscribed to this blog, please consider suscribing to the new blog. You can do so by clicking Suscribe to Posts on the left sidebar.

Homemade Turkish Delight

23 Nov

I went to a middle-eastern store the other day and bought some handmade Turkish Delight. I’ve never come across it in Malaysia, and wondered what all the fuss was about in the Narnia film when Edmund betrays his siblings for some Turkish Delight. I tried some that day and understood. The Turkish Delight was soft but chewy and so  deliciously perfumed. Wyld Man enjoyed them so much that I decided to learn how to make them from scratch.

Making Turkish Delight isn’t that hard, as long as you follow the instructions to the letter, and have the correct tools on hand.

I got the recipe online here, but decided to make it red-food-colouring-free.

First, the lineup of ingredients.


  • Neutral tasting oil/butter (not shown)
  • 4 cups castor sugar
  • 3 cups water
  • 1 cup juice (I used undiluted apple mango juice) (or omit this and just use 4 cups water)
  • 2 tbs freshly squeezed lemon juice
  • 3 tbs gelatine powder
  • 1 cup cornflour
  • 1 tsp cream of tartar
  • 2 tsp rosewater essence
  • 4 tbs beetroot juice
  • 2 cups icing sugar

You’ll also need to set out your tools.


You’ll need :

  • baking paper (not shown)
  • whisk
  • spatula
  • sugar thermometer
  • measuring spoons and cups
  • 2 large saucepans
  • 1  28cm x 17cm slice pan

One essential tool is a sugar thermometer, which is a thermometer that clips onto your pot, with a scale showing the correct temperature to produce soft and hard forms of sugar/candy. I went and got mine specially for making Turkish Delight.

Sugar Thermometer

First off, slice the lemon in half.


Then get your macho, handsome husband to squeeze it for you with his strong hands.


Line the slice pan with baking paper with sides overhanging. To make the baking paper stick, oil the pan completely  first.

Like this

Set one saucepan on the stove, and fill with 1 cup water, 1 cup juice and 4 cups sugar and stir over low heat.

Adding sugar to juice and water

Clip on the sugar thermometer and heat till completely dissolved. Increase heat to medium and keep watch till sugar reaches 125 degrees Celsius (firmball stage) which should take about 25 minutes. Some sources say 115 degrees Celsius is enough (softball stage). At this point, I’ve got a confession to make. I copied the recipe by hand, and instead of writing 125, I wrote 25. I was 100 degrees off the mark! But mine turned out ok in the end. Phew! So do what I say, not what I do.

Stir in the 2 tbs of lemon juice and remove from heat.

Lemon Juice

Take the other saucepan and fill with the the remaining 2 cups of water, cornflour (1cup), gelatine powder (3 tbs)  and cream of tartar (1tsp).  Turn heat to low and whisk briskly to remove any lumps. Gradually increase heat to medium and keep stirring till mixture boils and thickens as per below. Do not burn. This should take about 3-5 minutes.

Miracle mix

Don’t you just love cornflour? I use it for thickening soups, tenderising meat, coating meat for frying, vanilla slice and now turkish delight. It’s a miracle powder. You can also use it under your arm as a substitute for deodorant as well as use it as baby powder. Aside from that, you can starch your white shirts with a mixture of cornflour and water instead of using commercial aerosol spray starch.

Now pour the contents of the first saucepan into the cornflour mixture.

Pour 1 into 2.

Stir to incorporate everything evenly. Whisk constantly to remove any lumps. My source said to pour through a sieve into another saucepan but I didn’t find that necessary. Over low heat, simmer for an hour or till temperature reaches 110 degrees Celsius. The mixture should look very golden-like this.

Almost ready

Add the rosewater essence (2 tbs) and beetroot juice (4 tbs), and stir thoroughly. Pour into the lined slice pan. It should look like this.

Isn’t using beetroot juice just brilliant? My mother-in-law uses it instead of red-food-colouring and told me about it.

Cool to room temp and then put in fridge to set overnight. The next morning, dust your chopping board liberally with icing sugar and cornflour and turn the Turkish Delight onto it. It should be pretty firm.

Peel off the baking paper

To cut, put a sharp knife under hot running water and butter the end. Then run it through the jelly. Like this.


Slice it through lengthwise, into strips and separate. Dust with more icing sugar and cornflour. Cut into cubes and dust the ends as well.

Homemade Turkish Delight


It turned out amazingly well for a first effort, and despite the temperature blunder. Compared to the ones I bought, the texture wasn’t as chewy because I didn’t let the sugar form to the hardball stage before I added the cornflour. But it still is softly chewy.

To store, keep refrigerated in single layers. I found that mine did not like being kept outside the fridge.

Apple Mango Muffins

3 Nov

I used to dread baking because I always made a floury mess on the kitchen counter. But I went to visit a friend once who had just baked muffins in the morning like it was an everyday affair after which her kitchen seemed so clean and I thought, why can’t I do it too? So I went and bought a box of muffin premix-just add water and bake. It was soo easy. And I found that as long as you use ONE big bowl to mix everything in, and close all your containers as you use them, it won’t seem like such a mess, and not THAT much to clean up. And then later I figured I can make better muffins for less than the bought premix-duh. And that’s how I started baking muffins. All the time. I’ve got 50 muffins sitting in the freezer.

I looked at a few muffin recipes online and found a common denominator between all of them-one cup of sugar, two cups self-raising flour,  half cup of olive oil, one cup milk, one cup any mashed fruit, and any other seasoning like cinnamon etc. So I’ve been making up muffin recipes with that as a base. By the way, I love self-raising flour. I didn’t bake much in Malaysia, and didn’t use self-raising flour, so everytime I did attempt to bake I had to sift baking soda and bicarbonate of soda through it and nothing ever came out right coz I didn’t sift it evenly. And I made a floury mess.

So you can use this recipe (I call it the Universal Muffin Recipe) to make any fruit flavored muffin. Just be creative! I’ve used leftover carrots and zuchinis and it’s tasted great.

This is what you need.


  • 1 cup Castor sugar
  • 2 cups self raising flour
  • 1/3 cup olive oil
  • 1 cup milk (I’ve been using powdered milk-1/3 cup milk, 2/3 cups water)
  • 1/2 cup water
  • 1 apple
  • 1 can mangos+juice (1. You can eat up to 3 pieces of mango MAX. 2. If not using juice, substitute with 1 egg or half cup water)
  • Paper muffin cups

Before you start, preheat the oven to 180 degrees Celsius.

Slice and dice the apples.

Apples sliced (done) and diced(not shown)

Add mangos and use a blender/food processor to puree. The canned mango juice helps with the pureeing. If using other fruits, use half cup water or an egg and blend to a pulp.


Add 1 cup castor  sugar.

Pouring in the sugar

Add  2 cups flour.

Pouring in the flour

Drizzle in olive oil. I’m not exact about how much olive oil I use. About 1/3 cup sounds right.

Olive oil

Mix everything together but don’t beat the heck out of it.  10-15 strokes with a spatula should  be enough. It should still be a bit lumpy and personable.

Lumpy muffin mix

If the mix is too dry, add the half cup of water slowly and stop to mix again. The consistency is about right when you need two spoons of the batter to fill the muffin tin.

Because I’m lazy, I prefer to use muffin cups instead of greasing each hollow in the muffin tin. Fill each cup till 2/3 full.

Filling the cups with batter

Bake at 180 degrees Celsius for 30-40 minutes. If not using a fan-forced oven, turn the  muffins around after 25 minutes. Muffins are done when a toothpick in the centre comes out clean and tops are golden.

Prefect muffins

Not really. I overfilled the cups and the muffins are joined at the top. But they tasted great nonetheless!

Muffins are great for freezing. Just Gladwrap each one individually and freeze. To defrost, microwave on high for 30 seconds. I find that muffins left to defrost on its own in Gladwrap gets a bit soggy, but a microwaved one comes out perfect like it was just baked.

Blackwood Opshops

13 Oct

When I first came to Australia and discovered opshops, somebody told me I had to go to the Blackwood opshops. I didn’t find the time to till last week, when I went to visit some friends there, who babysat the Little Wyld Man while mummy went-a-shopping.

Blackwood, for those unfamiliar to Adelaide, is south of Adelaide, and situated in the hills. It has 5 opshops within a small shopping radius, the best and biggest being the Salvos one. There are also the Save the Children Opshop, Redcross, Goodwill, and the RSPCA thrift shop. See here for addresses.

I went to the Salvos one first, which was the most famous. Inside was the most organized and appealing  layout I’d ever seen in an opshop, being almost boutique-like in a rustic way. That said however, I didn’t find anything  to buy. There was a trouser press being sold for $60 displayed outside, but I don’t iron enough trousers to justify buying it. But if it had been a gravity feed iron/steam generator, that would have been a different story.

The next opshop I went to was the Redcross one. Here I spied an almost brand new shawl-collared white cardigan which I snatched up.

White Cardigan

Originally it had two ties sewn in to tie the front together which I removed. I also tacked the collar in place so that it would stay in that shape instead of collapsing. I’ve worn it out twice within the last week already. $6.99. Kaching!

I also found a dressmaking book, Success with Dress by Ellen and Marietta Resek.

Success with Dress

I hummed and harred about it, but was sold when I saw that it had a section on drafting patterns.

Bodice Drafts

This is an Aussie book, and very well written. Every chapter starts with a cute little rhyme, and it covers most of the basics in dressmaking.  The sleeve draft was good, being an assymetrical sleeve. (Sleeves shouldn’t look the same front and back, the front of the sleeve has less material, and the back has more-some books get it wrong). I have an earlier book by the same authors called Successful Dressmaking, which I posted about here. $3.

I went to Save the Children Opshop next, and here I picked up some fabrics-a nude and a red tricot fabric, perfect for petticoats and lining knit garments. I also found a nice wool felt hat in cream.

Cream Felt Hat

This is a back view.

Back view

I’m not so crazy about the way the grosgrain ribbon trim is finished at the back. I think it needs something more. I haven’t decided what to do about it yet. $4.99

I also found a sewing box for $9. I thought it was a bit steep for an opshop, but I really wanted and needed one, and Spotlight sells them for $20. I’ve been sewing out of a Tupperware container, so I’m glad to have this.

Sewing box

Inside peek

No, it didn’t come with tools and notions. *pout*. Wyld Man says it looks almost exactly like his mother’s.

The last stop was at Goodwill. I didn’t find anything that I liked until I was almost leaving and then I saw this.

Buckram hat with feathers

I really, really liked it. However, the feathers were a little scraggly, and the ribbon wasn’t glued on properly. I bought it, and I’m going to refashion it one of  this  days. This is a hat for spring, while the other one was a wintery one. $6.50.

So that’s all from Blackwood. I didn’t go to the RSPCA one because my friend/tour guide said it wasn’t any good, and I also wanted to get back to Little Wyld Man. I needn’t have worried though, he was very good and didn’t miss me at all!

And while I’m posting about all things opshop, I found this little top at the St Agnes Save the Children Opshop some weeks ago and loved it.

Red Polka Dot Top

Makes me feel like Minnie Mouse! Love it! $3. The camisole came from an opshop too. Can’t remember where from now.

What did you find at the opshops?








Burda 6/09 Sunburst Pleat Front Dress

24 Sep

I first read about Burda magazines in some sewing blog and was fascinated by the concept of a fashion magazine with real patterns. Since then I always kept a lookout for it at newsagents-not all stock them. Borders carried them till recently. I ‘ve been hunting for back issues to read and found that the Payneham library carried them-so I bacame a member (despite already being able to borrow from 5 libraries.)

For those unfamiliar with it, Burda is a monthly German dress pattern magazine that has over 40 patterns in it which you can trace out and make. I don’t usually buy it-to date I’ve  only bought three issues. It’s about $15.90 per mag and is good value for money if you make at least one garment from  it every month. It has pictures of models wearing the designs, a page with line drawings, and an insert of patterns in various colours  which you trace out. I like looking at the line drawings more than the pictures for the design ideas it inspires me to.

Of the 6 mags I borrowed, the June 09  issue had an interesting dress.

Burda 06/10

Pleat front jersey dress 102 Burda Jun 09

101 Burda 06/09 Pleat Front Dress

This is a clearer line drawing of it.

102 Line Drawing

I love the sunburst pleats and the pretty folds on the front. I formed an idea of a white dress with a black lace belt in this design and couldn’t wait to  get to  it.

This is the instruction sheet in the magazine.

Instruction sheet

This is the pattern sheet. Each sheet is labelled alphabetically with patterns pieces printed on it. One sheet may have several garment patterns on it, and the patterns for different garments are  differentiated with a different colour.

Pattern sheet

I trace out my pattern with sew-in interfacing, which is see-through and cheap. The Burda patterns do not have seam allowances added on to it, so here I am tracing around the patterns with a tracing tool-

Double pencils with a 5/8-inch spacer

-which I got at Lincraft.

I traced a size 38 all over, but I was actually a size 42 at the waist, and 40 at the hips. I was too lazy to grade up or  down according the markings-it was hard  to see and too tedious. I figured that since this is a stretch fabric, I’ll just pin fit the sides later. Also, the patterns were drafted for an “average” person-but who is? I’m very short waisted, so you’ll see in my pattern pieces below I’ve made a length adjustment by shortening  it by 2cms.

Pattern pieces cut and altered.

There are no construction photos-it was very quick to put together. The whole thing was sewn on my overlocker. The only thing that took some time was the  front pleats.

The instructions said to baste the pleats together, and sew it onto the front lining piece and treat as one, and not to press the pleats. I was too lazy to baste and just sewed the pleats on permanently and pressed it anyway. But the effect aren’t the soft folds as  in the picture, which I do regret not following.

The instructions for the dress was for a zipper to be installed in the back. However, instead of cutting 2 back pieces, I cut it on the fold, so I decided to put an invisible zipper in the side seam.

One thing I found was  that despite choosing the size 38, the whole dress was  huge on me. I had to remove 2 inches on each side seam from top to  bottom.

This is my finished dress.

Sunburst Pleated Dress

Back view

The lace belt is removable and this is what it looks like without it.

Dress plain.

I wanted to be able to wear it casually, as well as to more dressy functions.

It didn’t look so when the model wore it, but the neckline plunged too low for me. So I made a removable lace modesty panel.

Removable lace modesty panel

Here is a closeup of the lace belt, which is almost the favourite part of the dress for me. I wanted it to look like galoon lace, which I couldn’t find at Spotlight, so I made do with what I had in my stash.

Lace belt

The belt was the hardest to do, as this is the first time I’ve dealt with lace in this context. This was actually a small fat quarter piece of lace that was given to me with one scalloped border. I decided to cut it down along a motif, baste it to a white sew-in interfacing (to show off the black lace), and then backed again with black knit fusible interfacing. The edges have been finished with an overcasting stitch through all three layers.

Here is a parting shot.

Front view

I really, REALLY like this dress, especially with the lace belt. Which one do you prefer?

Vanilla Slice

2 Sep

Some time ago my lovely friend Bethany came for dinner and brought dessert. It was the beginning of an era-of vanilla slice. It was so delicious I stole 3 slices out of the fridge everyday while it lasted. And then I dreamed about it. And then I asked her for the recipe. I would have given a kingdom for that recipe. I worked up the courage to make it after a week or two of holding back-fearing it would not compare to hers. But made it I did, and several times over several weeks. And it was amazingly good.  The original recipe called for 1/3 cup of custard powder-however, I was concerned about the food colouring, so I made some changes. I substituted the custard powder for cornflour and egg yolks. The only difference between the two is that the recipe with custard powder produces a custard that sets more firmly. But this one still tastes pretty darned good. Below is a photo tutorial of how I make it.


  • 2 cups milk (500ml)
  • 1/2 cups caster sugar
  • 1/2 cup cornflour
  • 1 tablespoon vanilla extract
  • 4 egg yolks (700g egg)
  • 300ml thickened cream
  • 1 sachet/2 tablespoons gelatine powder
  • 1/3 cup boiling water
  • 2 puff pastry sheets
  • icing sugar
  • desiccated coconut
  • baking paper
  • 9 x 13 x 1 inch jelly roll pan
  • 2 baking trays

Makes 8-10 serves and for one jelly roll pan.

First preheat your oven to 200 degrees Celsius and line the pans and the baking trays with baking paper.

Line the pans with baking paper

Make sure that the paper is longer on the sides of the jelly roll pan-you don’t want the custard to flow under the paper.

Put the pastry sheets on the lined baking tray and prick well with fork.

Lay the pastry sheets and prick with a fork

This ensures that the pastry does not get too puffed up-you want it relatively flat.

Cook in the oven for 10 minutes-do not burn. You want it cooked but still pale  golden and not brown.

While the pastry is cooking, we’ll make the custard.

Measure out 1/2 cup of caster sugar

Then add…

1/2 cornflour

Now the…

2 cups of milk

Whisk the mixture over low heat.

Whisk whisk

Stir constantly. You’ll know it’s starting to cook once you meet some resistance. When it starts to gently bubble, keep cooking for 1 minute, then turn the heat off and continue to whisk till smooth.

Stir in the sachet of gelatine into 1/3 cup of boiling water till dissolved.

Stirring the gelatine into the custard

Make sure the gelatine is evenly distributed into the custard.

Now we add the vanilla extract.

Stir one tablespoon of vanilla extract into the custard. Very thoroughly.

I loooooooove vanilla.

Separate the yolks and beat. And then…

Stir the beaten yolks into the custard

Beat briskly.  Your custard will start looking like the store-bought one. Like this. However, be careful not to beat in the egg yolks while the custard is still hot-you don’t want the eggs to curdle.  Drip the yolks in bit by bit and whisk constantly.

Custard is nearly ready

Tastes delish at this point. People will start licking the stirring spoon at this point. Do not let it out of your sight! And don’t finish it by yourself!

Time to add the heavy cream.

Stir in the heavy cream.

I think it is possible to omit the cream if you don’t want it too heavy. Your custard will probably set a lot better and not be too squishy. But I haven’t tried it yet. I like decadence. In the form of heavy cream. Low-fat be damned!

It’s time to get back to the pastry sheets. Trim them to fit the pan, and put one layer in. Like this.

One down. One more to go.

Pour in the custard over the pastry.

Yummy custard filling

And then put the other pastry sheet, trimmed of course, over the custard.

Sprinkle LIBERALLY with icing sugar and desiccated coconut.

It's done! It's done!


Chill overnight in the fridge. But I like to cheat. I put it in the freezer for 3-4 hours. This sets it hard enough to cut into slices.

And tada!!!

Food for the gods

I love vanilla slice. And so does Wyld Man. Thanks Bethany!

Vanilla Slice Recipe

  • 2 cups milk (500ml)
  • 1/2 cups caster sugar
  • 1/2 cup cornflour
  • 1 tablespoon vanilla extract
  • 4 egg yolks (700g egg)
  • 300ml thickened cream
  • 1 sachet/2 tablespoons gelatine powder
  • 1/3 cup boiling water
  • 2 puff pastry sheets
  • icing sugar
  • desiccated coconut
  • baking paper
  • 9 x 13 x 1 inch jelly roll pan
  • 2 baking trays


  1. Preheat oven to 200 degrees Celsius. Line 2 baking trays with baking paper. Lay pastry sheets on and prick well with fork. Cook for 10 minutes till lightly golden. Remove and let cool.
  2. Mix caster sugar, milk and cornflour thoroughly over low heat, stir constantly till it bubbles slightly. Cook for 1 minute then remove and continue stirring till cool.
  3. In another bowl, dissolve the gelatine in 1/3 cup of boiling water, and stir thoroughly into custard.
  4. Stir vanilla extract into custard, whisking briskly.
  5. Separate the yolks, beat, and stir into cooled custard.
  6. Trim the pastry sheets to fit the lined jelly roll pan and pour custard over one layer. Cover with the remaining pastry sheet.
  7. Sprinkly liberally with icing sugar and desiccated coconut.
  8. Refrigerate overnight or freeze for 3-4 hours. Cut into slices and serve.

**Update: I’ve found that using 2/3 cup of cornflour, and beating the egg yolks gradually while the pot is still on the stove and hot helps it set better. And a tiny bit more gelatine too.

A Wedding Anniversary

31 May

One year. That’s how long we’ve been married last Sunday. On Sunday last year was the last day of autumn and the happiest day of my life. It had rained all week but on the Saturday we were married on May 30th 2009, it was a beautiful day with piercing blue skies and light breezes. We were married at St Laurence’s Catholic Church at a Solemn High Mass with three priests.

Virgil of Pentecost -Solemn High Mass

Me paying very close attention.

Or so it seems. Actually, I recall being rather distracted.

I loved my wedding dress. It was custom made for me, and I picked the pink and silver threads for the embroidery. The bodice was laced up and it cinches the waist beautifully-as well as not needing any adjustments for any fluctuations of weight. I made the veil out of tulle and sprinkled pearls randomly through it. If anyone wants to order a custom made dress in any design, I can get one for the price of a rental. Just email me.

My family

They flew all the way from Malaysia and arrived the day before. I’ve never seen my brothers in suits…I don’t know if I ever will again…

All the siblings.

After the ceremony, we left for a few select locations for a bridal photo shoot. Nothing staged in a studio for me.

Montefiore Hill

The cloisters at Adelaide University

I thought our photographer did a great job. I don’t think the photos were touched up too much, yet they turned out really well.

Photos by Ricky of CTR Photos, flowers by Donna Lovell, menswear by Ferrari Brothers.

Sigh. Well, that was a year ago. I love reliving it though. Everything went without a hitch. It was just such a beautiful day.

On Saturday we celebrated with a simple dinner at home with the family.

One year later-Our budding family

The Little Wyld Man is 3 and a half months old now. He’s cooing and gurgling all the time and likes to talk back! He’s developing motor skills and tries to touch things with his hands-although he’s not quite there yet. He recognises a smile and will smile back at you when you smile at him. And his cheeks! They jiggle when you pat his back to burp him, they’re that chubby! He’s just so beautiful.

Here’s the Little Wyld Man and his grandma.

Gwemma and the Little Wyld Man

That cake was the top tier of our wedding cake. My lovely mother in law made it and had it iced by a very talented cake lady. Here’s a closeup.

The Wedding Cake

There were three tiers. One tier was used at the wedding. One at the Little Wyld Man’s christening, and now the last one for our anniversary. It had been staying in the freezer for all that time, but it tasted lovely and just as fresh as when it was first made.

I cooked Corn Soup, JFC, Pork and Pumpkin, and Cream Chicken and Vegies. JFC stands for Joyce’s Fried Chicken, and was so named by the Wyld Man’s younger brother-he raves about it-and it’s pretty yummy, if I do say so myself. I’ll post the recipe up sometime.

A simple dinner

It’s been a womderful year, and here’s to many more to come.

A Root Canal, A Dentist, and Opping It!

23 May

I had to have an emergency root canal done two Fridays ago at 10pm. I’ve had twinges of pain for three days prior, but I ignored it because, well, it was manageable. My appointment was for the first week of June. However, it did come to the point where I thought I might need to have it seen to earlier, so the dental receptionist booked me in for a Monday, three days to go. She also gave me an emergency number to call, just in case, which at that point, I really didn’t think I’d need.  That Friday night however the pain escalated and I had to have my tooth done that night pronto. I was all dressed and ready to go for a birthday party that night at 7pm-but I was humming and harring about whether it was a good idea to go. In hindsight, I’m glad I went. That dinner would have been torture had I not gone to the dentist, who was all the way on the other side of the city to where we live.

Who I went to is another interesting story. His name was Dr Daniel Chu, and I didn’t think much of it when the receptionist gave me his name. On meeting him however, I thought he definitely had a Malaysian accent. He asked me where I was from, and I said I was Malaysian. He said he was too. What race was I? Half Kadazan, half Chinese. Kadazan! he exclaims! That’s from Sabah! Where he was from too. I asked him which school he went to, and he said he graduated from Tshung Tsin Pre University, which was the same place I went for high school! And his dad is a GP at Gaya Street and knows my dad! Talk about a small world. Anyways, he did a very quick job on my tooth and told me that there was an infection at the root and it was only 2cm away from the sinuses, and had the infection gone there, there would have been some nasty facial swelling. So I was doubly glad I forgoed the dinner and had my tooth done.

I had my follow up at my regular dentist on Monday-and lucky me, there was a Salvos next door. So of course I went. Sigh. Not that I need anymore clothes. But I do love bargains. And if there was a really nice piece for a really good price…Anyways, these were the two things I got.

3/4 Cardigan

The camera didn’t capture the really pretty buttercuppy colour. It looks almost brand new and it was only $3. I love the way it goes with a lilac camisole.

I also got this Barkins skirt for $3.5

Barkins skirt

Grandma also got me a really pretty red knitted cardigan from her local craft shop. It looks really vintage-y looking, and a really brilliant red. I love it!

Red knitted cardigan

I’ve always love knitted sweaters and cardis and was never able to wear them in Malaysia. I love being able to wear them now. And vintage is the in thing right now.

Have a great Sunday

Wyld Woman

The Prince, An Apron and A Mother’s Day Present

22 May

It’s been some time since I last posted. Sometimes time just gets away from you so fast you don’t realize it. I’ve been meaning to post, but so many things have happened in between then and now. The Little Wyld Man is now 13 weeks old and growing so chubby and talkative. He’s learning to use his hands, he talks and coos when somebody talks to him, and he smiles back at me when I smile at him. He recognizes me and looks for me, and he tells me he’s hungry in his own peculiar way instead of crying-he makes a whinging sort of sound which signals to me he wants some milkies. He loves it when I read to him and he can’t stop cooing at the pictures. He’s also getting balder than both his granpas put together. Here he is in all his princely little glory.

Big Yawn.

Cheeky smileys

Big Wyld Man and Little Wyld Man

Here daddy’s reading Spot Loves His Dad to the Little Wyld Man. He’s paying lots of attention.

Mummy reading a Beatrix Potter book

He looks a little bored here. Maybe he doesn’t like Miss Moppet the little silly kitten.

Aside from that, my sewing student finished her apron.

The front

The back

This was the design she based it on.

It was a fun process showing her how to do it.

Anyways. This year was my first Mother’s Day celebration. Went out with the family to celebrate the mothers and guess what? I got a present from my Little Wyld Man! Wasn’t he clever? He gave me a card and a book.

My lovely card

I didn’t know there were cards for first time mothers! Gotta love Hallmark.

*sigh* Happy....

For my present I got a Julia Child’s Mastering the Art of French Cooking.

THE French Cookbook for Servantless Women

Since watching the movie Julie/Julia, I’ve really wanted that book. I tried talking myself out of wanting it, but after reading all the rave reviews on Amazon, it was kind of hard to. Then I tried telling myself that it has no pictures, and what decent cookbook has no pictures? But after reading it, I understand the enchantment. It’s written in a really chatty manner, and even with no pictures, you learn so much! It tells you exactly what type and size of pots and pans to use, which cut of meat, how to cut or treat certain items of food, etc. It totally demystifies french cuisine and makes it achievable. When I first got it I read 80 pages straight. But no, I havent tried making anything yet. I need a bottle of cheap red wine to experiment. And the Wyld Man says I can’t have his. Hmph!

May has been a good month to me. Oh, except for that emergency root canal. Yuck.