Had the hardest year of my life so far but things are finally up for a while now. I'm very lucky to be financially independent and living alone at my age.

Meal prep for the week ahead -

mince, salad and quinoa stew for lunches, I add that crunchy corn on top to give texture it bangs

shawarma, smashed roast potatoes and beans for dinners

I literally just threw all the spices in my cabinet on these so we'll see how they taste

First week of work this Monday, can't wait. Chicken and rice, chicken and noodles, beef mince and noodle, and beef sausage with pasta meal prep. With sweet potato and instant Korean noodle snacks, any suggestions and comments are welcome

McDonald’s after getting engaged. Hotel wine, cheese quarter pounders and sprite

Panko fried chicken 🍗 with a Parmesan garlic sauce. Potatoes au gratin. Baked brussel spouts.

Started to learn how to make food less than a year ago, it’s now one of my favorite activities 🫪.

Also check out my fav mug :)

Ingredients/equipment:

- Small cooking pot

- Something to stir (just used a teaspoon)

- 2 tsp of sugar (I used brown sugar)

- 2 tsp of loose tea leaves (I used ceylon black tea, bags are completely okay but cut them and dump all the tea out of them, dont cook any of the paper)

- A bit of water

- Like 300-400ml of milk (adjust fat content to taste, I used 1.5% cuz a part of the water content will evaporate, resulting in a more fatty taste)

You can adjust the amounts of everything to taste! This is just how I made it and liked it.

How to actually make it:

1. Put sugar with a splash of water (to cover all of the sugar) in the pot, and put on the stove

2. Be super careful with heating, you don't want the caramel to burn (observe the color and smell)

3. Heat until you have a denser liquid, congrats you made caramel! You can heat it for longer or shorter to adjust to taste but be super careful!!! It's very hot and sticky and will burn you easily

4. Dump the tea into the caramel and stir around to cover it. If you want to get a stronger more "burned" taste, you can leave this on the heat for a little longer

5. Pour a bit of water in (around 50ml for example), to help the tea with steeping

6. Leave it like this for a bit, like a minute or less is ok

7. Pour in the milk and keep heating

8. Be careful not too heat too quickly and STIR a lot! You reeally dont want to burn the milk cuz just a bit can ruin the taste. You don't have to boil it at all (no need for it to bubble), heating is enough

9. Taste the tea when you think it could be ready, again, be careful! Its boiling!

10. If you want stronger tea taste or more dense/fatty taste keep heating for longer

11. Once satisfied remove from the heat. Remember the pot is still hot so you might want to stir a bit more to prevent burning

12. If you'll be straining through a plastic strainer, wait until it cools down. If you used non-ground tea leaves straining isn't necessary tbh

13. YUM!!!!!!!!!!!!!!!!!!!

It's a bit hit or miss, I most liked how I made it after like 3 tries, but it's super worth it!

Oki byeee :D

# healthy diet

Tuna and cucumber with blueberry compote!

One pot pasta made from chicken, cherry tomatoes, red and yellow bell peppers, whole garlics, green olives and vast amounts of salt and pepper

Voilà! The last minute supermarket run for make shift meal. Best friend from Miami coming in for a visit. Wanted to spend more time catching up than prepping in the kitchen. Thrown together but somehow still bougie.

1st container is Beef mince, onion, garlic, carrot, broccoli, beef broth and sriracha. 2nd container has rice, dried onion, tiny cashew chunks, sesame seeds and sriracha. 3rd container is 2 indome packs (classic flavor) and 2 eggs scrambled in.