9 more days and it is still WIP

It all started like this...

Then later baru transfer sini, biar senonoh sikit... 

but as written on the title...1 week more and I am still looking at the blank spaces here and there. Sama blank dengan otak. Banyaknye benda tak buat lagiiiiiiiiiiiiiiiii *tarik rambut*

But I shall complete this before the weekend as weekend would a tight one coz we have khatam quran, aqiqah & Hannah's concert on Sat (Nak jemput kawan2 tapi we wouldn't be around sbb acara clashed, next time eh). Sukan and swimming class on Sun morn till afternoon. In between I need to squeeze in the most dreaded part that is PACKING as well as shopping for last minute items (extra SD card and apa lagi ek...aiyoh die die like dis)

Still a bag-aholic & shuz-lover, shopping yuk !!

It's been quite some time since I last updated an entry related to bags and shuz. Sejak dari itu, bagku sudah veranak dan berhimpit2 dalam almari bajuku yang memang sedia sempit. Not that many pon, x sampai sepuloh bijik pon tp tulis veranak bagai macam bag ko puluh2..hahaharus

I'm still in love with them bags, it just that I'm not gonna post it every time I purchase one hehe 

Nak beli bag ni banyak cara. antaranya : 

CARA PALING JIMAT NO. 1 : Tak payah beli, bag je pun, baik beli gelang emas ada gak pekdah, tak gitu cik kiah ?

CARA PALING JIMAT NO. 2 : kirim kat kawan yang pegi tempat2 yang konpom harga bag murah macam Paghiii or US. Bag2 jenama ni selalunya murah dekat country asal dia, jadi kalau kamu mau bag PEGHADA maka haruslah ke Italy *hint* gitu. Kalau ga ada kesempatan ke sana maka intai2lah outlet untuk tajuk bag yang anda mau itu (kalau kamu tak kisah past season item seperti aku, bag adalah bag). PEGHADA outlet paling dekat adalah di Hong Kong hmm..dekat tuu *hint*. 

CARA PALING JIMAT NO. 3 : Kalau takde kawan atau ada kawan tapi dia pun nak borong apakes nak bawak bag kau kan, maka online butik la jawabnya. Kalau authentic site banyaknya tak ship ke sini. Harga definitely cheaper dari butik kat KL tapi different sites offer different price. Apa yang penting ? Kena tanyaa...Banyak belog yang jual tapi tak semua boleh pakai. Ni antara yang boleh dipercayai..

- Princess Victoria Stylo (stock are variety and in abundance)

- I Want Bags (cheaper most of the times)

CARA PALING JIMAT NO. 4 : Kalau anda seorang online shopper yang tegar, maka ini antara international sites yang boleh menjahanamkan kad kredit korang (Jangan lupa bayar semua atau tukar kepada installment secepat mungkin. Sekian):

ShopBop (Existing price oredi cheaper than KL, imagine kalau sale 30%, mak pengsan 5menet)

HopShopGo (Super dangerous during US Summer Sale, pengsan  2 menet xleh lama2 takut sale abis)

CARA PALING JIMAT NO. 5 : Beli je kat KL tapi tunggu big SALE except for high-end brand mcm eLVivo, Chanel and da gang, mmg berjanggut korang tunggu diorang sale (LV baru je increase price between 8-10% starting Oct 2012. Pengsan dalam jangka masa yang agak lama) but aku tau Gucci & Ferragamo do have sale on small items like wallet, pasni aku nak try masuk Peghada or Chanel, manatau ada jugak. No sale sign displayed tho. Walk in confidently and ask and if you're lucky enuff, it goes off at 30% discount. Coach selalu sale up to 70%, Marc by MarcJacob aka MatYaacob (jgn konpius dgn higher range MarcJacob ye..) sometimes ada storewide sale up to 30%. 

CARA PALING TAK JIMAT : Beli kat KL masa bukan sale, ni time2 kejadian tergetik2 nak beli tak dan2 la ni. Tapi cara ni korang dapat the 'feel', ala musti korang tau perasaan bila nak beli barang idaman...Cara ni sbnrnya lebih elok diamalkan kalau yang tukang bayor bukan korang *hint* walopon dalam hati dok congak2, harga kt KL bleh dapat 2 bag harga obersi tapi dah orang nak kasik ko jgn byk cekadak. Ambik je.

Sekian, tajuk ada tulis shuz tapi citer pasal bag je kehkehkeh later2 ah friend...

Jumlah hint = 3 sahaja

Teringin : Salted Caramel Choc Cake

by Martha Stewart

I can imagine how sinful this one can be. Anyone want to try first ? Bukan try kek yang ahkak buat, try buat resepi yg ahkak bagi haaa....Sila sila...ahkak blom beli candy temperature gituh. Makcik Martha kata penting sbb nak jugak..nak jugak..exact temperature. Klu nak celop jari pun silakan. Resepi ku kopipes teros dari sini. 

Tapi ahkak tau korang sure malas nak kelik2 pastu nak tunggu gambor kluar bagai (ko pakai broadband cap apa senah ??) maka dengan gigihnya hahaha ambik kau gigihla sgt setakat tekan Ctrl-C + Ctrl-V tuh, ku selepek kopipes di sini utk tatapan dan cubaan...

• Bahan-bahannya ye adik kakak....

  
  

  For The Cake

  • Unsalted butter, room temperature, for pans
  • 3 cups all-purpose flour, plus more for pans
  • 3 cups granulated sugar
  • 1 1/2 cups unsweetened Dutch-process cocoa powder
  • 1 tablepoon baking soda
  • 1 1/2 teaspoons baking powder
  • Coarse salt (sila dengar ckp makcik Martha, garam kasar tau !!)
  • 4 large eggs
  • 1 1/2 cups low-fat buttermilk (leh buat senirik, nanti ku bagi)
  • 1/2 cup plus 2 tablespoons safflower oil
  • 2 teaspoons pure vanilla extract

• For The Caramel

  • 4 cups granulated sugar
  • 1/4 cup light corn syrup
  • 2 cups heavy cream
  • Coarse salt
  • 2 sticks cold unsalted butter, cut into tablespoons

• For The Frosting

  • 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
  • 2 sticks unsalted butter, room temperature
  • 1/2 cup confectioners' sugar
  • Coarse salt
  • 1 pound semisweet chocolate, chopped, melted, and cooled
  • Garnish: flaked sea salt, such as Maldon

Directions

1. Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons course salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
2. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
3. Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
4. Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
5. Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
6. Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

Cook's Note

To make this cake ahead of time: The caramel can be refrigerated for up to 3 days; bring to room temperature before using. Cake layers can be refrigerated for up to 3 days (they actually taste better when refrigerated and have a better texture for stacking). When finished, the frosted cake can be refrigerated for up to 3 days.

Bagaimana rupanya ?? Makcik Martha kata segini haaa....tajuk kek masin, rupa manis how ? how ?

Ahkak yakin akak boleh wallop dengan jayanya, karamel meleles tuh. Pasni korang tunggu la ye cara buat buttermilk, kalau agak2 sebulan (sebulan kau ! hambik...) takde gak entry tu, pandai2 la cari kat internet ye..