Waffling About

I don’t always cook myself breakfast, because I never have the time to and I’m rarely ever hungry when I first wake up. I remember when I was a child and my mum would lay out a sandwich and a hot mug of Milo for my breakfast, ready for me to chow down before I dashed off to school and I’d only down my Milo and my multi-vitamins (any good Asian parent would tell you that it’s necessary to feed your child this) but never the sandwich, despite her tsking.

Over the years, my family learned that I’m not an early bird and when I do rouse early, it’s not of my own volition so I’d be grumpy and therefore, do not try to feed an angry beast. Now they kindly buy me breakfast when I’m home and leave it on the dining table for whenever I wake, instead of trying to wake me up and dealing with a stone-faced Sophia. Of course, I sometimes have to deal with my parents’ nags of how it’s unseemly for a young lady to wake so late, and how I ruin the family’s meal plans because breakfast has to be consumed during breakfast or else, how will we have the epic lunch the family wants to gorge on?!

The love for food is obviously hereditary and not an anomaly.

Mushroom and Truffle Oil Omelette with Sourdough Toast

Yesterday I whipped up a quick omelette for brunch. It was delicious and I was recently reminded of the truffle oil in my pantry. I never ever use it because I forget that it’s there. There’s probably a bottle of it in my parents’ pantry untouched as well. I will rectify that when I’m home next!

And today, I made use of my newest kitchen appliance.

Oatmeal Waffle

I got the recipe for this amazing waffles from here. I made one for Jacey and another for myself, and we smothered it with Olive Grove (it must be healthier if it’s not butter, right? Indulge us, please) and a generous drizzle of blueberry flavoured maple syrup.

The addition of the oats is brilliant as it fills us up. I can normally eat more than one waffle but just this one filled me up well and good. Burp.

Now I’m dreaming of a breakfast with mimosas, Eggs Benedict and fresh berries. Mmm.


It appears that my interest in this blog ebbs and flows like an angry shoreline after a tumultuous storm. I promise I am still here but I think while I was busy regrouping over the past few months, I lost a little of my sparkle and enthusiasm for the kitchen and writing about food. I’m still in the kitchen although these days it seems to be for functionality rather than hobby-refinement.

It is a little ironic that I actually bought a proper domain for Hey, Sugar! and I stopped writing for months! It is now Hey, Sugar Sugar! like that Archies song. So you can update your links to http://heysugarsugar.com if you want, although the old address will instantly redirect you regardless.

I really need to get to the housekeeping of this blog. I need a new layout, one that allows larger photo displays and better colours. But I totally cannot be bothered. I used to be all up in the HTML shiz but I am unbelievably rusty at it now and need so much referencing to put a layout together that I am almost willing to throw some money at the problem. Any recommendations? Or tips?

This was from a potluck meal I attended at the recently married D & Y’s place and I was put in charge of dessert. It was a delicious meal of D’s legendary rotisserie lamb. I was delegated the task of preparing something sweet yet light and after a quick few minutes browsing through my modest collection of cookbooks, I settled on this from David Lebovitz’s Ready For Dessert.

Champagne Gelee with Summer Fruits

The gelee was surprisingly bubblicious, with the effervescence from the sparkling wine I mixed with the gelatine. I kept calling it “sparkling wine” and my friends kept telling me I could just go with calling it “champagne”. The pedantic side of me says NAY, HOW CAN?! (in my super Malaysian aunty voice) but it was bubbly. That’s all that really mattered. It’s not like it was a bottle of Krug or anything.

I really enjoyed it because it actually tasted like there was alcohol in there. Who could ever dislike that sort of flavour? The zest of the citrus was a nice contrast but mostly the tart and sweet combination of the variety of fruits helped the dish a lot.

I highly recommend this for a quick, fuss-free dessert that can be prepared ahead of time. Just be ready to spend some time slicing up fruits (no, canned fruits is not an acceptable option). If you don’t already have David Lebovitz’s book then I strongly suggest you rectify that problem as soon as possible.

Ps. Yes, I’m back and with a bit of backlogged pictures/food to post. I just hope I can remember them all!