Doncha just love anything with the word "lazy" in it?  

I love Baked Potato Soup, but when I get a craving for it the thought of having to bake a potato first, before even beginning to make the soup, is such a turn off that it just never happens.  Baked Potato Soup has, until now, always been an unrequited desire. 

So here's a great recipe hack - roast the potato skins while you're making the soup!  It's the skins that produce that wonderful baked potato aroma anyway, and this saves heaps of time because they roast in a jiffy and you can make the soup in the meantime.  The you add the beautifully, earthy skins to the soup towards the end to infuse and you have a scrummy baked potato soup in less than half the time!

Ooooh, 'oim a good gal oi am!  (What movie's that from, then???)

I'm a rule breaker.  In particular, I like breaking my own rules. 

At Mother, we're definitely ANTI-artificial anything but these Itty Bitty Cookie Hearts are definitely glowing in glorious TechniEcolour!   It was hard to resist making these little munchkins for a children's birthday party and I suppose once a year is ok?  <hangs head in shame> Perhaps everyone will just look at them, and not eat them?

The sugar recipe is adapted from Joy of Baking's recipe, except that I reduced the sugar down from 1½ cups to 1 cup.  Also made a version in chocolate (oh, sin upon sin!).

And, being a complete virgin with icing techniques, I found Meladig's Painting with Cookies videos on YouTube super helpful!  

Unfortunately, we won't be putting the ingredients up for delivery but we can make them to order if you give us at least 1 week's notice. 

I have a question for anyone reading: what's the best brand of pure vanilla essence I can buy in Singapore or even order from overseas?  The one I'm using is utter rubbish - supposedly 100% pure but leaves a chemically after-taste which clings to my tongue like an spurned lover and only disappears after gargling with paintstripper.  It ruins everything I make, and even the teeniest weeniest amounts (¼ teaspoon in a batch of 12 muffins) is sufficient to create that bizarre lab-flavour.  Any suggestions would be hugely appreciated!

I like noodles.  All kinds - pasta, bak chor mee, instant noodles, ramen, laksa ...Basically, if it's long, springy and slurpably capable of dragging sauce along with it, I'm in.

During my foodblog travels, I wandered upon this recipe for Asian Noodle Salad and it looked so awesomely scrumpdillumptious mega-yum that it's been on my mind ever since!  Had a chance to make it today and it's every bit as fresh-tasty-crunchy-tangy-salty as it looks!  Just two minor adaptations to Ree's recipe - I think grating vs chopping the ginger into the dressing makes a difference, and I also added some grated daikon.  I added toasted sesame seeds which I think is REALLY important, and little cubes of soy-marinated tofu.

Deeeee-licious!  But hey, don't take my word for it - try it yourself!

One of the things I learnt as an ad agency suit in my past life is to stick to the grid.  Follow the corporate typeface.  Stay true to the brand colours.  Establish a unique identity through consistency...

As I revise the format of our photos yet again, throwing in a new typeface for good measure, I can't help but wonder if the Gods of Corporate Identity are shaking their heads at me.  Oh well.  Please bear with me, dear reader, as I fumble my way through the basics of photography, retouching, design and change my mind for the 100th time.