A long time has past...

It's been a long while since I've posted but I've just decided to do it. I was frantically trying to type in my password. To my dismay, I tried again and again in cold sweat, but I finally got it right. Man, oh man!

I thought I'd share with you an incredible site that I bumped upon for drawing perspective. It teaches you how to draw one-, two- and three- point perspective. For anyone wanting to learn to draw 3D things on a 2D page, here you go. I remember trying to draw my res. room back in the good old days. It really looked distorted because I knew nothing about vanishing points or the horizon line.

Here's the link. If you like, arm yourself with paper, pencil and ruler, and get drawing.

Life's Challenges

It’s been so long since I last wrote. Yes, I’m still alive and well. Knowing the Lord, things can never be boring. Some have said life is like a rollercoaster, and with what has been happening, I agree.

Since, I last wrote, I’ve learnt to gradually let Jesus shine through me in a very secular world. Things aren’t easy when you get the “social reject” label stamped on to you, but in the process I’ve come to hold on to biblical values more strongly. Always wanting to be accepted, I’ve realized that I won’t comprise the values I hold dear just to be IN.

In the Chinese culture, there’s such a struggle to say things as they are. I’ve chosen to speak the truth in love. Because of this, I feel that people will know where I stand and what my parameters are. Believe it or not, there is security in this. With God’s wisdom and guidance, I’ll know how I should go about this.

Even so, God is good!

Orange Cake - Recipe

This is dedicated to the teachers who'd like to try their hand at this tasty yet simple recipe.

Serves 6
Cake
170g plain flour
1 ½ tsp baking powder
1/8 tsp salt
115g butter or margarine
115g caster sugar
grated rind of 1 large orange
2 eggs, at room temperature
2tbsp milk

For the syrup and decoration
115g cater sugar
250ml fresh orange juice, strained
3 orange slices, for decorating

1. Preheat a 180ºC. Line a 20cm cake tin with greaseproof paper and grease the paper.
2. Sift the flour, salt and baking powder into a mixing bowl
3. With an electric mixer and in another mixing bowl, cream the butter or margarine until soft. Add the sugar and orange rind and continue beating until light and fluffy. Beat in the eggs, 1 at a time. Fold in the flour in 3 batches, then add the milk.
4. Spoon into the tin and bake until the cake pulls away from the sides, about 30 minutes. Remove from the oven but leave in the tin.
5. Meanwhile, for the syrup, dissolve the sugar in the orange juice over a low heat. Add the orange slices and simmer for 10 minutes. Remove and drain. Let the syrup cool.
6. Prick the cake all over with a fine skewer. Pour the syrup over the hot cake. It may seem at first that there is too much syrup for the cake to absorb, but it will soak it all up. Unmould when completely cooled and decorate with small triangles of the orange slices arranged on top.

(This is a recipe from Baking by contributing editor, Carole Clements)

Try it and tell me how it came out.