My mother-in-law was very happy to receive the flower basket shawl yesterday. She kept telling her daughters that 'Ah Soh', that's what she calls me which means daughter-in-law, made her a shawl, shaped like a bat (a bat?), which according to her, will bring good luck. I would rather she thinks that it looks like a butterfly but whatever. It's still CNY so everything you say has to be very auspicious.
Today, I went back to work and am I glad. To tell you the truth, the festivities stressed me out quite a bit. My sisters-in-law and their families came to my house everyday starting from the day before the New Year, that is 6 days in a row. To me, that's a tad too much but being the daughter-in-law, I'm not suppose to express any opinion in the household.
Instead of trying to take a better picture of the FBS (I'll do it this weekend in good light), I worked on the Ab Fab yesterday afternoon. 72 stitches for 4 repeats of the scallop pattern plus 2 garter stitch both sides. Here's one colour repeat. I was a bit apprehensive about the colour sequence, notice the darker colours 'pooling' at both ends? Then I thought, what the heck, que sera sera, whatever will be, will be. I'm going to stop worrying this every minute and knit on. And just what is French Vanilla suppose to taste like?
I forgot to mention earlier that my cousin brought with them goodies from my mum, yummy homemade pineapple tarts! There are many dialects in Chinese and hence there are different rhymes and different auspicious food. Pineapple tarts are what's lucky for us back in Singapore. Pineapple sounds like 'Prosperity Comes'.
This is the only thing I can make other than rock buns that I learned from Home Economics in secondary school. Click here for the recipe:
For the jam:
2 kg pineapple (peeled, cored and shredded)
500 g white sugar (adjust to taste)
For the dough:
500 g plain flour, sifted
250 g butter
dash of salt
2 egg yolks
Prepare the pineapple jam – Mix pineapple and sugar in a saucepan over medium heat. Bring to a boil then reduce heat and simmer until mixture thickens. Remember to stir frequently to avoid burning the jam. Remove from heat and allow to cool.
Prepare the dough - Rub butter into the flour until the mixture resembles breadcrumbs. Add the egg yolks and/or cold water and knead until a soft dough is formed.
Roll out the dough to about 0.5 cm thick and cut out with fluted pastry cutter, diameter about 4.5 cm. Top the pastry with a dollop of pineapple jam in the centre. Brush with egg yolk if desired.
Bake in preheated oven at 180°C for about 20-25 min.