Thursday, March 31, 2011

Sunday, March 06, 2011


Change does not seek my consent, nor does it challenge me. I have to get to that place where I understand change is not what I have to submit to. Change is either something I embrace or something I run from.

The reason why I am living in Canada right now has to do with one small incident on 18 February 1982. While serving the Singapore Air Forces, my older brother Sam was involved in a freak accident where he perished along with 3 other national servicemen. This led to an undisclosed amount of what my father called "dirty money" collected from the insurance company which was spent sending me to the US to study. After my studies, instead of going to Chicago for my dream job in Leo Burnett, my mother insisted I return home where I spent the best and last 2 years of her life being her best friend before she succumbed to colon cancer. While home in SGP, I met and married my husband, who excelled in Product Design and planted the wonderful notion to go to Switzerland for 3+ years. Eventually it led to my birthing our son before watching my husband lose the battle to lung cancer. Returning to the US go get away from the depression of seeing my husband's shadow in every restaurant we had visited, I chanced to meet an old friend who invited me to revisit Vancouver. Before you can say “unpack”, I’ve arrived in Canada and have since lodged here for 10 years 11 months and 6 days. I’ve not measured these occurrences according to its size of change for me, but I’ve measured them in whether I’ve 1. Embraced them or 2. Rejected them. Where I have embraced changes, I’ve lived a happier life. Where I have denied or resented those changes, I’ve wallowed in personal and prolonged grief. Not a good thing, I assure you.

Whether or not one chooses to believe in a higher power, as humans, change is inevitable. I’ve learned not to struggle as changes come, but to ask what it requires of me? What lessons are waiting to be learned? I personally believe that in my relationship with Jesus comes a benefit unparalleled and unsurpassed. I don’t care for the changes that come, but I do care for His companionship through the new and ever-foreign landscapes of my life. It is in those powerful moments of living with God at the frayed edges of my sometime insane and inscrutable life, that makes change ever so welcoming. It’s the front row seat of seeing Jesus reveal most about Himself and also about my growing understanding of me in Him.

Change is not the most fearful thing in my life. My greatest fear is going through life without God making it all worth my salt while earth-bound. And Jesus put to eternal rest, that doubt and nauseating fear, that I would never go through this life or any other life, alone.

Epicurious Scotch Eggs

It's been some time since I last put a recipe here that's worth sharing. I came across this word "epicurean" and of course we all know that it means a person devoted to sensual enjoyment, esp. that derived from fine food and drink. I love words and would eat a new word heartily every morning if possible. I decided to make a dish I seem to recall having eaten (scotch eggs) when I visited England donkey years ago.

According to Wikipedia (I've no reason to doubt them here), scotch eggs were first sold in Fortnum & Mason in London in 1738. It was on no account because it was Scottish or even remotely Scot-like. It's as English as scones and Devonshire cream. The word "Scotch" is a throwback to the archaic word "scotched" which means "encased" or "wedged with". I'm terribly curious about most things remotely food related so here's another new word to add to your Foodictionary. Epicurious (I'm curious in epic proportions) about food in general. While some people are foodies, I am, however, a foodie who enjoys cooking for the eaties.

5 large hard boiled eggs
400gm Italian sausage meat
1 beaten egg
Fine breadcrumbs
Oil for deep frying

Take Italian sausage meat to wrap around the boiled egg. Roll it in flour. Dip it in beat egg wash. Roll it in fine breadcrumbs. Gently deep fry for 10 min on med low.
This makes an excellent picnic with pickles or sweet onions on its side.