I hate my breakouts and inflammed tired skin especially when I don't get enough sleep and when the monthly visitor comes about. My two best friends swear by it to sooth acne and I thought I would make some of my own.

According to Michelle, Aspirin contains Salicylic Acid for anti-inflamattion, exfoilating dead skin cells thus showing imporvement for wrinkles, discoloured skin, photodamaged skin and acne

My problem is that I'm always so pressed for time, I have to keep making the mask which take up too much of my time (about 8-10 minutes) I mask twice a week, so that means 20 minutes a week / 90 minutes a month to prepare the mask. T-T

I got me some of these DIY masks from Yokoso! (either Pavilion, 1 Utama or Sungei Wang). A pack of 50 goes for about RM9.90 and after using them, they are easily disposed.

I purchased a pack of 24's Bayer Aspririn (Ranging from RM 8.00 to RM10.00), alternatively you may also use Disprin ( A pack of 8 at RM1.88 from watsons)

I emptied the entire box of 24's into a jar with Evian Water (yes only good water for my skin which was actually not that necessary) and you can see the aspirin dissolving almost instantly.

I topped up the water to half the jar and then filled it up with half a bottle of honey (which has rejuvenating properties)

And shook the entire jar to mix. The grit from the Aspirin bits will still remain but this will be great to exfoilate as you wash off the mask later on.

Take out 10 sheets of the disposable mask and individually fold them before soaking them in the Aspirin Mask Mix. This Prevents them from sticking together as an entire clump when you're pulling out the mask for use.

I then seal the jar and put it in the fridge for quick and future use, shaking the jar each time to get more of the grit (which has settled on to the bottom of the jar) on the mask. As you wash of the mask, use the grit left by the mask on your face to exfoilate

Keeping it cool in the fridge will help more with the skin inflammation and is a fantastic sweet smelling mask to use on a hot day after a sweaty outdoor activity that is sure to give you breakouts.

I found that making this mix also tends to make your skin less dried out as the salicylic acid from 24 pcs is well distributed through out 10 pcs of mask

The cost for 10 pcs of mask?

[RM3.50 (half a bottle of honey) + RM8 (24s Aspirin) + RM2.00 (10pcs disposable mask) ] divided by 10 = RM1.35 /mask

Thanks again to Michelle for sharing the recipe!

          

For this recipe, I used a couple of potatoes, shaved Parmesan Cheese, butter, dill, brown sauce mix, English ham (replacement for Bacon), pepper, whipped cream (not seen here).

Of course, start of by peeling off the potato skin and sending them to boil! I cube my potatoes so that they cook faster and depending on the size of the cubes, will take 20-30 minutes long.

In the mean time, if u have streaky bacon, good for you! I had to work with ham seeing that I didn't want to waste my ham. Most hams would work as an excellent replacement for bacon once friend except those that have been processed to the spam, salami or sandwich type of texture. Just sent them on the pan with some butter.

The main thing about this yum-yum mashed dish is the great balance of whipped potato texture + chunk + parmesan cheese. I allocated about 1/3 of the cooked potatoes aside to make the chunks, the rest, i whipped it in with a generous dollup of butter in a bowl adding a quarter cup of whipped cream when it's almost done to give it that whipped texture. With a fork Icrushed the remainder 1/3 potatoes leaving it just the right size to have 1 to three chunks in each bite.

Don't put in the Parmesan shavings yet cause Parmesan has a tendency to melt and the stringy texture will not go along well with the entire dish.

The Portobello Mushroom was something I decided to add on since I've replaced the actual black pepper sauce with brown sauce (Still being a cheat and using Brown Sauce mix). cutting up a couple of shrooms, I added them in to the brown sauce mix, a little dill too and allowed it to cool.

When everything has just cooled just about as much, I toss in the shaved Parmesan (shaved not grated!) in between the mash, Slatheredit in thick gooey sauce and sprinkled the fried meat on top.

Flippin' sinful I tell u

          

The idea came from an oven recipe of Chicken and Prosciutto ham wrap. Seeing that it is virtually impossible to get good Prosciutto in Malaysia at a very affordable price (not at damn RM23.90 per 100gms) I decided to modify the recipe slightly to make up for it.

Chicken Fillet, Thinly sliced, Olive Oil, Shaved Parmesan, Black Olives, Sage, Black Pepper, Salt, Oregano, Fresh Thyme, Brown Sauce Stock. Half a lemon, Tomatoes, Potatoes,  Baby Portobello mushrooms for the sides.

Slicing off the chicken fillet tendons, i throw em into a mix of Sage Herbs, Lemon Zest and Juice, Oregano and Olive Oil.making sure every piece is evenly rubbed in with flavor from the marinade.

I also threw in bits of Fresh Thyme leaves, throwing it in early to rid of the natural bitter taste of the leaves.

Do check these out tho, fresh English ham, very thinly sliced by request. A more affordable alternative to Prosciutto but definitely flimsier and needs to be handled with so much care.

Each fillet is now laid out with bits of pitted black olive bits in between, rolled and wrapped with a slice of English ham secured with a toothpick. Trim off the excess ham at the sides of the roll. It's important to note that if the fillet is too thick, the ham won't be able to go completely round it or tear.

Carefully transfer the fragile rolls on to a tray. I placed abit of butter some thyme stalks, diced Portobello mushroom, a dash of lemon juice and did a final glazing with olive oil before popping them into the oven.

Well I used a toaster cause my oven is so old, its quite alot of hassle for a single serving. I toasted it on High heat for about 20 minutes turning off the heat for 1 min between intervals of 5 minutes to get an even regulation.

After cooking, they're not so flimsy and more making it easier to serve.

I served mine with Parmesan creamy chuky mashed potatoes, Brown Sauce, halved tomatoes and a roasted Portobello mushroom using fresh Thyme again for decoratives.

It would have been much better in the oven as food prepared toasted gets dry very easily. The flavours of cured English Ham, Chicken, herb aromas, lemon tang and Mediterranean taste from olives compliment the rolled up chicken perfectly .

Me thinks these chicken wraps would be better served as an appetizer to sit down meals. am gonna try a Cordon Bleu like variation soon. Let me know how many of you are gonna try this.

          

People would know that I preach "carnivore" in all my meals and abhor the general taste of cooked vegetables (prefer fresh salads) I just don't believe in eating Vege that has lost all its nutritional qualities to elongated exposure to heat and those with completely boiled out vitamin molecules, leaving only fibre. (and yea, I never eat vege cooked Chinese style).

'Aghast'.

Would be pretty much the word I would use to describe the people who thought they would never hear me cook a completely herbaceous dish. But I didn't want to use none of that fast-withering-limpy-after-cooking leafy or stalky vege.

I present the PSEUDO "Roasted" Vegetable dish (I'm lazy to put anything in the oven, My oven is sooo old it needs a fire starter =_= )

Ingredients: Aubergines (Eggplant), Japanese Kyrui Cucumbers / Zucchinis, Baby Carrots, Baby Potatoes, "Traffic Light" peppers/capsicums, Large Onions, Butter, Olive Oil, Parsley, Oregano

Seasoning : Salt, Lemon Juice, Ground Black Pepper, Whisky/White Wine (Optional)

Preparation time: 20 mins.

Boil Potatoes, Cube Aubergines, Slice Cucumbers, Cut Peppers into Strips, Halve Baby Carrots (my desired size), Strip Onions.

Throw everything into a big pan with butter, with the Onions going in first, Egg plant then everything else. Add a dash of white wine, olive oil to give it that glisten and lustre, Parsley flakes, Oregano flakes, salt and Black Pepper to Season.

And then I just throw everything into a microwave / toaster to give it a quick "dry" up for that "roasted" look.

Lazy and quick XD

          

Easy and Simple to make...just the way this lazy kitteh here likes to make all her food.

So we've got a mix of Brown Sugar, sugar, milk, honey, whipped cream (for the vanilla sauce), cinnamon powder, eggs, a block of butter, vanilla flavouring, Strawberries and Bananas (just look at how fresh they are!)

And of course not forgetting the secret ingredient! (Which ain't so secret anymore after this)

Mix the ingredients in. for four 8 inch pans 4cm deep i used two table spoons of sugar, two table spoons of honey, a tablespoon of vanilla, two cups of milk, 6 eggs (yolk and whites), one teaspoon of cinnamon a table spoon of brown sugar and a dash of Tia Maria.

Whisk generously and then dip each slice of white bread in.

Flattened down the bread to cover the base of the bread pudding. Then pour two tablespoons of  this generous molten gold of MICROWAVED BUTTER!!!

If you've got excess mix just flooding the inside of the pan, tilt the excess liquid out. I tend to squeeze my bread like laundry to make sure it doesn't get too soggy. Layer with a generous layer of fruits before piling another layer of soaked bread on it! I used about 10-12 pieces of bread for each layer and about two hand fulls of cut strawberries and banana slices. Throw more fruits on the top with a sprinkle of cinnamon!

And when you're all done before microwaving, it looks like this:

You'll know when it's ready by sticking a fork into the centre of the pudding. It should not be SQUISHY. if you do pop it in the microwave and redo it

Of course when you've microwaved it the bananas would have shrivelled and the strawberries "melted and fused with the bread pudding". I recommend keeping some of the nicely sliced berries for garnishing.

This recipe really should not take you more than 15 mins to do. It's a super easy recipe with only the need of a microwave

My Phil members enjoyed it! Shud have brought the vanilla ice cream to serve with it tho >_<

          

The Yummy Brown capped Beech Mushrooms! Also known as "Buna Shimeji'" Mushrooms!

However if you really want to find them, They go for a really hefty price at about RM5.00-RM7.00 for a pack enough to serve a maximum of 3-4 pasta servings. And you probably won't be able to find them so easily unless you are in a hypermart that focuses on imported goods.

The great thing about these shrooms is that they have an incredibly long shelf life of 30 days (provided properly chilled) and they are incredibly versatile cause they are quite crunchy even after cooking. Slightly  nutty and firm fleshed, this is a gourmet's mushroom and I'm already thinking up of other recipes from clear to cream soups, sauces and Asian salads.

So let's get to the dish I was about to cook. An Olio pasta with a lemon tinge to it. I've got my Olive Oil, Oregano Herbs, McCormicks Lemon and Pepper, one fresh lemon (which I will only use a quarter of) Sphaghetti No.5 Thickness, Chicken Fillet and the Wonderful Mushrooms! Well of course u are also going to need salt, and pepper as well.

Lemon Zest, Beech Mushrooms and Skillet Chicken Pasta Ingredients

First Cold Pressed Extra Virgin Olive Oil! I picked the one called "Olio di Olivia" (basically means Olive Oil lah) by "First Choice"

Yes I am a b**** when it comes to cooking and I only use the best ingredients possible. None of that local sore excuse for olive oils or worse 'minyak masak'. My olive oils must be:

1) EXRA VIRGIN

2) Exracted from the FIRST COLD PRESS

3) Spanish

So here we go!

While boiling the spaghetti and waiting for it to cook, Let's take a looksie at the chicken marinade.

Cut up chicken Fillet, Olive Oil, Lemon Juice, Oregano Flakes, Lemon and Pepper Seasoning, Sugar, Salt

I do recommend cutting up the chicken fillets with a kitchen scissors so u get bite sized pieces enough to pick up with your pasta fork. Also go easy on the salt. I like my dishes a little salty so the bit of salt up there is a misrepresentation of quantity .

So i just mix all the stuff in this plate up with my bare hands, and it will end up looking something like this:

Marinade for today's Pasta Recipe done!

Well it's not really a marinade but more of a light toss of the ingredients with the chicken. (Gwad I love fast recipes!) Going to then lighlty skillet fry these in a pan with olive oil!

Cooking the Chicken in abit of olive oil

Let's move on to the shrooms. These mushrooms are usually sold in a cluster. It's quite important to do away with the cluster's base and of course, wash, wash, wash!

Off with the Stem!

Wash your shrooms!

I really don't recommend eating these mushrooms raw. They've got a bitter flavour when eaten in their raw form but it goes away when it gets cooked! A good 10-15 mins is all you need!

Boiling Shrooms!

Proceed then with your freshly cooked and drained pasta. Toss in Olive oil, lemon juice, oregano leaves, the lemon and pepper seasoning, plus some ground black pepper. The Olive oil will lubricate the pasta so that it doesn't stick together and passes through your lips with a slurpy sensation!

Toss with Lemon Juice, Olive Oil, Oregano, Lemon and Pepper Seasoning and Ground Pepper

After you're done, toss in the mushrooms, place the chicken on top and pepper the dish again once more with oregano and pepper!

Pasta Perfection!

You know you want some

A pasta that's not spicy, not to heavy, easy to cook and definitely great with kids! Nyum! I'm gonna go cook another round for my friends at my usual haunt again

          

• Fettuccine
• Whipped Cream
• Air Flown Wild White Mushrooms
• New Zealand Cheddar Cheese (Parmesan Cheese too expensive ler)
• Streaky Bacon
• White Wine
• Chopped Garlic
• Olive Oil
• Butter
• Ground Black Pepper
• Sage
• Thyme

Soak them wild mushrooms with Sage and Thyme while cleaning them up, slice, clean and soak once again in the bath of herbs.

Drain the water, add more Sage and Thyme and sauté the mushrooms over high heat with a dash of olive oil and white wine.

Don't forget to cook the streaky bacon with some butter over in another pan. When done, chop them up into mini bits.

Throw in the whipped cream, melt the cheese over the pan, add some more butter and the bacon bits in with the mushrooms. Add a tablespoon of chopped garlic and sprinkles of ground black pepper.

After sauce is think enough, leave over fire to cool. Sauce will thicken further while cooling. Serve with pasta of choice

Cheesy, Creamy the finest ingredients and with a dash of alcohol. Yum, Yum. Anyone jealous yet? Btw, Mabel literally drank all the sauce.