I was bored and waiting for the latest greatest show ever ,’Lie To Me’ casting Tim Roth (hello darling!), to load, so I figured a little time-a wasting exercise for my fingers are good.

How long more before I stopped being fooled by freakish games like these?

So what happened was:

I screamed and slammed my laptop shut. At 235am, alone in my room.

I know. I’m such a wimp.

And I had to reload my show. Damn.

Now, I dare you to play this too and tell me you didn’t jump in your seat.

(Hey. At least I gave you fair warning now. I was totally unprepared for this.)

The Maze

www.winterrowd.com

Dear friends, as you probably realized, I am still going through the torments of prepping for final exams. I have now been reduced to a hairy unkempt- looking wild recluse. (Something like this.)

I have also been unusually sappy and hungry of late.

So,I have to say this here:

I heart you, Dorie Greenspan! You kept me going on and persevering in my studies on many occasions. Last night was the perfect example. I thought I could not spend another minute with my corporate finance notes and then I saw your masterpiece lurking amongst the other mundane recipe books on my shelf.

I flipped to this recipe, Classic Banana Bundt Cake. It is fate that I happened to have 4 ripe bananas sitting on the kitchen counter.

Even the lack of sour cream, yogurt or milk did not deter me from baking this. I found some coconut cream in my larder and substituted it into the recipe. I’m glad I did. It tasted so much better.

You see all those white stuff on the cake. Those are some serious kickarse lemon icing. I figured hell, I’m already going to bust my calorie quota with a few slices of this baby. Why not throw in some delicious lemon icing as well?

And then during that hour or so while the cake was sweating it in the oven, I took a break and went to watch The Office. I had been too depraved of simple pleasures in my life for too long.

You are my all time favorite baker, Dorie Greenspan.

So far, the recipes I’ve tried from her book received only compliments, a lot of them and nary a complaint.

Give this sturdy cake an attempt if you feel like you’ve reached your threshold and simply could not go on any further. The rewards for this cake are plenty.

The recipe

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 sticks (8 ounces) unsalted butter, at room temperature.
• 2 cups sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs, preferably at room temperature
• About 4 very ripe bananas, mashed (you should have 1 1/2 to 1 3/4 cups)
• 1 cup sour cream or plain yogurt (I used 3/4 cup coconut cream and 1/4 cup water)

Center a rack in the oven and preheat to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone Bundt pan there’s no need to butter it.) Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the Bundt’s inner tube.

Whisk the flour, baking soda and salt together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.

Bake for 65 to 75 minutes( I baked for 80 minutes), or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes – if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

The White Stuff: Lemon White Icing

Sift 3/4 cup confectioners’ sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt’s curves.

Why am I looking at food porn 2 in the morning?

Ladyironchef

She He is my new best friend. Sorry guys, but she he posts such lovely drool-worthy pictures.

I’m drooling salivating browsing through his reviews on some restaurants in the local food scene while texting my other best friend, giving her my own commentary on the reviews, descriptions of the platter after platters of food and the other greener side of the pasture.

Was actually only craving for some juicy pork terrine but 10 minutes into food porn..

I crave

foie gras

beef cheeks

escargots

epicurious’ breakfast burrito

brie

risotto with chorizos

.

.

this bloody mosquito just flew right before me, thus hindering 3mm of my view from this

(my pork terrine)

.

.

.

.

SWAT

Aforementioned mosquito has now left us to go into the light and to the other side.

.

duck confit

french onion soup

bak ku teh

creme brulee

.

.

I already made a date with texting partner to eat.

Why have I not seen this before?

I think I’ve been living in a well hole ignorant all this while..

I’m now in love with Massive Attack and Terry Callier.( Have you heard John Lee Hooker? Blew my mind away.)

Just to mention, this is now offically my emo song.

What I do when I’m actually really supposed to be studying:

1. I drink lots of coffee and think of adding new ingredients to them to taste better.
2. I surf the net and watch gossip girl or the L word instead.
3. I chat with my friends online and complain to them about the amount of work I have.
4. I watch crappy late night TV shows.
5. I file and paint my toenails.
6. I give people tips on how to improve their mahjong games.
7. I read other random souls’ blogs and leave weird comments on them.
8. I down a couple (or more than a couple of) of shots of liquor, dance around to the killers and head off to bed.