Thai Ramen with eggs. It's the 5th day since ramen has gone to Thailand :( missing him loads :'( Have I told you the story of how I went to a ramen restaurant with my friend and ordered a ramen? Like I pronounced it the way I would pronounce ramen's name (ray-mond). Needless to say I was embarrassed, but I would willingly go through 100x that form of embarrassment if I could go to a Thai restaurant and order me my Thai ramen. They'd ship him back all the way and wala, I'd have my Ramen. Sigh, but tts definitely not to be. It certainly sucks that he has to spend his birthday there without me. :( I had plans since wayyyy before, and this trip totally ruined it. But I know he feels worse than I do. But i can't really get myself in the frame of mind that I should to encourage him while he's there yet. I'd better get it together! So the stress with work at the museum piling up and iloveitsew's website problems has led me to alot more baking. My very recent attempt? Like just a few minutes ago, was egg tarts. Kept thinking about lord stow's and madeleine's egg tarts (no 1 and no 2 best egg tarts in Macau respectively) and salivating. I don't eat egg tarts. Never liked them. But the moment ate theirs... It was love at first bite! So much so that ramen and I are considering franchising it to Singapore, great idea eh? We needa earn enough capital money first though, we reckon royalties will be sky high. Anyways, I tried, I googled recipes for portuguese egg tarts and decided to go with the one from Asiandumplingtips.com, just because they featured lord stow in their blog entry just before revealing this recipe. They featured some interesting technique tips, So i thought it might be close. They turned out alright, take a look at my mobile uploads on my fb page. But the look and taste of it wasn't Lord stow's. I added too much lemon peel, but I thought the custard in general wasn't as sweet and fragrant as lord stow's. There wasnt the gloss and charred bits on the top that appeared almost like a "skin". The custard instead was very creme brulee like. Also she recommended using ready made puff pastry. I followed her advice though I usually am quite resistant to using ready made stuff. Pastry was fine, just that the base was a lil thick when the dough retracts. Final verdict is that this recipe needs a little tweaking. Either that or I should google an entirely different custard recipe. And imma make my own puff pastry the next time round! So there's that. Counting down the days till I see ramen again. Somehow, I feel more calm and assured when he's around.

snll drifted away at 9:05 AM ----------