Thursday, October 4, 2012

Test Pack

Setelah 7 bulan dan 1 kali BO, akhirnya Tuhan ngasih aku kesempatan untuk ngerasain hamil lagi.. Tapi aku agak takut karena aku sama sekali ga ngerasain apapun.. Ga mual, ga muntah, ga kecapean, cuma ya napsu makan aja jadi meningkat.. Cuma biasanya jg begitu sih.. Aku khawatir bgt.. Takut kejadian kaya yg pertama lagi.. Aku searh di google ada yg bilang klo ga mual artinya bayinya ga berkembang, tapi ada juga yg bilang klo di nikmatin aja ga mual dan muntah selama hamil.. Aku berharap yg terbaik aja deh..

Mudah2an ini emang berkat buat aku dan suamiku.. Apapun yg terjadi nanti, aku harus yakin kalo hal itu emang yg terbaik buat aku dan suamiku. Sekarang aku mau positif thinking aja.

Mau upload hasil test pack tadi pagi, kabel datanya di bawa hubby.. next time aj deh. 

Tuesday, September 18, 2012

Hi.. I'm back!

Udah lama ga buka blog ini.. karena lupa password! kangen jg.. liat postingan2 lama.. jadi malu sendiri. hehehe.. Well, been a while and things changed (a lot!) last time I posted on this blog is in 2009, now 2012.. Inget cowo yg aku ceritain di movie review "Night at a museum 2"? I'm married now with him!! can you believe that? waktu itu aku mikir.. ketemu lg aja ga mungkin banget.. because of one thing to another... but look at me now.. been married with the guy I thought I never met again.

Ternyata, hidup itu emang so unpredictable! So, yg sekarang lagi upset, waiting, hoping, dreaming.. keep your head up and pray! things will change, sooner or later. 

Hmm.. seharian ini sibuk buka web yg ngasih free template buat blog.. jadilah blog ini hasil "kerja keras" seharian.. masih belum selesai.. masih mau nambah ini itu, biar cute hehehe.. Sebelumnya nama blog ini "Me, Myself, and I" tapi karena sekarang I'm not myself anymore, I mean, I'm not just me, I'm with my hubby now. hahha. so I changed my blog name, as you can see it. Tomorrow I will find a way to make a signature on every post.. I'm a blogger rookie xD

So, post again tomorrow (I guess..)

Wednesday, September 9, 2009

Beer Butt Chicken


  • 2 whole chickens, about 3 lbs each
  • 1 tbsp paprika
  • 2 tsp chili powder
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1 tbsp packed brown sugar
  • 2 12 oz cans beer
  • 1 small onion, diced
  • 2 cloves garlic diced
Trim chickens of any excess fat. Rinse inside and out and pat dry. In a small bowl, combine paprika, chili powder, oregano, salt, black and cayenne peppers, garlic powder, and brown sugar; mix well. Run about a teaspoon of the mixture on the inside of each chicken. Rub the remaining mixture over the surface of the chickens. Open beers and pour off about half of the beer; Stuff the onion and garlic into the cans. Ease the chickens over the beer cans, feet down, until chickens are resting on the cans and their legs. The beer cans must remain upright at all times. Scatter a handful of soaked hickory chips over hot charcoal that has ashed over. Place chickens and their beer cans on the grill over the fire. Close lid, leaving vents open. Grill for about 2 hours, or until legs and wings wiggle easily, adding six to eight briquettes to fire every 30 min.
Notes: A super recipe!
Number of Servings: 8

Chicken Cordon Bleu



  • 6 boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • 6 slices Swiss cheese
  • 6 slices ham
  • 3 Tablespoons flour
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 Tablespoons butter
  • 1/2 cup white wine or broth
  • 1 teaspoon chicken broth granules
  • 1 Tablespoon cornstarch
  • 1 cup heavy cream
  • 4 cups hot, cooked linguini
Place a ham and a cheese slice on each chicken breast. Roll up tightly, tucking in sides to completely enclose ham and cheese. Secure with toothpicks. Mix flour and next 4 ingredients in a small bowl and coat the chicken pieces with the mixture. In a large skillet heat the butter over medium-high heat and brown the chicken rolls on all sides. Add wine and broth granules, reduce heat to medium-low and simmer for 30 minutes, until chicken is done in center. Remove chicken and keep warm on a serving platter. Blend cornstarch with the cream and stir into the skillet, stirring constantly and cooking until thickened. Serve sauce over chicken and linguini.

Notes: I get many requests for this recipe from friends and family. I've been told that it's better than the version served in most restaurants.

Number of Servings: 6


Golden Gate Chinese Beef



  • 1-1/2 pounds beef skirt steak
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 1 clove garlic, crushed
  • 1 package (9 ounces) frozen Chinese vegetables
  • 1/4 cup canola oil
  • three stalks bok choy washed and sliced thin, (use as much of green tops as possible)
  • 8 ounces fresh mushrooms, cleaned
  • 1 bunch green onions, sliced
  • 1 can sliced water chestnuts
  • 1 can (14 ounces) vegetable broth
  • 3 tablespoons corn starch
  • 2 tablespoons soy sauce
  • 3 cups hot lo mein noodles
Cut skirt steak diagonally into very thin slices and place in 9 inch pie plate. Mix soy sauce, ground ginger, and crushed garlic, sprinkle on meat. Toss meat to cover. Marinate 1 hour. Defrost vegetables in microwave careful not to cook them. In large skillet or wok, heat 2 tablespoons oil. Brown meat, turn once. Remove meat to warm plate. Add 2 more tablespoons oil, cook and stir defrosted vegetables, bok choy, mushrooms, green onion and water chestnuts for 2 minutes. Add one cup vegetable broth, cover and cook 2 more minutes. Mix remaining vegetable broth, corn starch, soy sauce, pour into skillet. Cook stirring constantly until mixture thickens and boils. Stir at a boil one minute. Add meat, heat through. Serve over lo mein noodles.

Notes: This seems like it is complicated. It isn't, and takes very little time. It is great when you have unexpected company.

Number of Servings: 4-6