pinterest and I

lets say i discovered pinterest a few months after the hype about it was over and i was officially under the rock as usual, lol ! ok so i started becoming with pinterest to the point where i thought it was part of my checklist of life to fulfil most pointers ideas, haha none till date has worked out probably because I’m too lazy to actually do it. my gallery of people on pinterest is awesome though i have to do a little of self praisal here, as usual i have a test coming up but pinterresy here we come

a link to a beautiful gallery you won’t regret it,

people

 

I will probably do a whole post on a sad news that struck me badly about Raudha’s death and a gallery to celebrate her life.

and BYe !

for the love of rice

Now i know whats probably on your mind as a reader, that oops here she comes again, she probably ate rice and can’t keep shut or its the santi, the rice was talking it possessed me “but no! ” in my beyoncé voice, it was just as inspiration goes, so without further a do, can you guess i have been watching nach baliye and i don’t care whether its divek or ishima and vivek but i want them to win.

rice rice rice oh what have you done to man on earth

you so plain looking yet exquisite

savoury and sweet as in pudding or salty and fried as in naasi goreng

even while bare you roar up a fight

from the commoners to the rich you are best to all

with the best stir fry you create a tamashah ( ruckus )

with the least of ketchups you make ears roll

to the hungry stomach you are music

jollof rice na you ; nations are at twitter wars for you

fried chicken is your icing on the cake

maggi is the sugar in your tea

pepper is the key to your flavour

tomato is the door to your beauty

sorry for the interruption in the book please a round of applause for rice, thank you, now for the loverrs of rice, just think about the best rice you have had in a while, now use the brain cells you have left after all that sweet memory to give rice a huge round of applause.

A snippet of my book on wattpad  A heart for the slum

On 50 Posts On WordPress!

so why not add this to the on series, I’m so amazed and proud of myself yes a bit of self love here

I never thought i could do it considering my schedule of school and all that but it has come through

Alhamdullilah , I am so grateful for this opportunity and to my readers, i would just like to say A deep sa thank you as well, mein bohut Khosh ho { I am very happy }

i will hopefully follow this up with a surprising shenanigan of mine , definitely something to cheer us all up , nothing too deep or emotional or senti, overthinking NAH !

I just Realized this post is having five poorly constructed stanzas , can’t call them paragraphs either, my english teacher would not be proud, but its okay Ms. Shruti

And bYE !

Incase no one has realized the whole small b , capital YE is intentional , not a typo just another KHoob si shenanigan.

Easy delicious scones with jam

So in lieu with my foodie life, i tried a recipe by JOYOFBAKING

So it is baked “of course“,read (DUH) so pre heat your oven 280 degrees , i have to admit this is a party popper, you take it to an event and people think you put in so much hard work when you literally just whipped it up with your whisk in a few minutes. bake for 15 to 18 minutes

things that you will need

2 cups (260 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, cold and cut into pieces

2/3 – 3/4 cup (160 – 180 ml) buttermilk

1 teaspoon vanilla extract (optional)

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.dsc00896

Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Do not over mix.

dsc00900

Transfer the dough to a lightly floured surface and knead the dough gently and form into a 7 inch (18 cm) round that is about 1 inch (2.5 cm) thick. Use a 2 1/2 inch (6.5 cm) round biscuit cutter to cut the dough into circles or any cutter of your choice. Transfer the scones to the baking tray and brush the tops of the scones with a little milk.

dsc00904

Bake for about 18-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool. Can be stored at room temperature for a few days.

credit for this recipe goes to JOY OF BAKING

About Tiffany Teoh:

WEBSITE/FACEBOOK/TWITTER/INSTAGRAM

Tiffany is a Malaysian born Chinese, of Peranakan heritage. She was raised in Kuala Lumpur until the age of 17 and proceeded to live in Australia for 8 years until the age of 25. She is currently hitchhiking and traveling around the world with her fiancé and their puppy. For more on Tiffany, visit her website.

 

cover-design-travellerseries

About, The Traveller Series:

The series started from a longing to want to travel after hearing all the good and bad tales from long term backpackers.

blogtourbanner-teoh-2

Every single piece that made it and didn’t make it in this is book has a special place in my heart as they were the beginning of a journey of a memory that never happened, but a longing that was constant.
We all naturally have it in us to wonder and wander, it’s just a matter of allowing it to take you to places.

Giveaway:

Click here  or visit Royal James Publishing’s Facebook page to enter to win a $20 Amazon Gift Card and a digital copy of, The Traveller Series by Tiffany Teoh