I haven’t shaved my head or changed my hair colour but I have – I hope you might notice – redesigned my site. The lovely boys over at Inspireo Media actually did all the hard work; as much as I am trying to learn basic coding it is all, in truth, really rather beyond me.
The new site may still need a bit of tweaking as it develops so feel free to add any love/hate comments, as all feedback is positive in my book.
As the Year of the Horse (my year in fact) draws nearer and the queues in banks grow longer, I want to share a link to the most ingenious ‘should I, shouldn’t I give them an ang pow?’ chart, on the grounds that it’s utterly brilliant and may even save you a few pennies.
I can’t lay claim to finding it myself and first heard about it via CW who in turn saw in on Twitter where it was posted by none other than the Hong Kong Tourism Board.
I haven’t been able to reproduce it very well here as the picture is too blurred to be easily read. Please excuse the odd swear word, but it does all check out – click here to be enlightened.
I love this site. In fact, I really want it to take off for the main reason that if people think Singaporeans are uncreative, Dennis Tay – the founder of Naiise – flies in the face of this annoying preconception. Naiise is his cleverly curated website selling beautifully designed, sometime quirky, things sourced from around the globe as well as locally.
Here’s my edit of the top five things from the site. There were so many lovely options, this list took no time at all and, in fact, I have made it a pick of six as I couldn’t quite stop at five.
Ha. That got you! No, not not me. Darling Poppy dog.
Poppy is our border terrier who arrived in our lives in August, looking neat, tidy and really rather respectable
Since I have been away for ages and hopelessly silent on the blog front (mainly because of the sheer volume of cheese I consumed whilst away in France; eating seemed to occupy alot of my time) I thought I’d start 2014 with an ultra topical foodie post, what with Chinese New Year being just around the corner.
Pineapple tarts.
For my UK based readers, pineapple tarts are the CNY equivalent to mince pies at Christmas, except that everyone likes them. Alot. And like mince pies, the best ones are always homemade.
Who’d have thought that the traditional technique for making one of the culinary cornerstones to Chinese New Year celebrations would be brought to you by an angmoh charboh (read English girl)? I am seriously thrilled that it is, even if I can only lay claim to the recipe by marriage.
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