Congrats, Yee! Attended his wedding at the Arts House this afternoon. It was a very pleasant, easy-going service led mostly by Yee himself before he relinquished the microphone to a good-natured JP who presided over the legal formalities. Each of his guests received a personalized gift for attending based on his impressions of us or what he could recall of us. For instance, I received ice-cream vouchers due to a couple of escapades with him at Haagen-Dazs, and June got a pretty egg-shaped music-box (no, not a Faberge, quit drooling) because he remembered she likes music boxes. Yee knows how to put his personal touch to events he organizes. Would have loved to stay and hang out longer, but there was a turkey in the fridge that needed roasting.
Haven't done a Christmas thing at our place for a long time, so now that we've got our new digs, there was every reason to play host again. June wore the chef's hat tonight. She has the recipe for the roast turkey and ham nailed down, but she's been experimenting all week to discover the secret of a good pumpkin soup. With me as guinea pig, we ascertained a couple of key factors: it has to be butternut pumpkin (ours came from Mustafa, cheap and good), and it needs a sprinkle of powdered nutmeg and hand-squeezed OJ to take the edge off. There's still some in the fridge, along with the turkey leftovers. Guess what we're having for dinner tomorrow night?
The Days of Feasting have begun! June and I are celebrating the season early at Porta Porta, a quaint little Italian eatery roughly opposite Changi Prison, if you are looking for directions. I haven't been here in years, but the place is as charming as I remember -- an oasis of old-time Euro tucked away in this odd out-of-the-way location.
Mussels are turning out to be our favourite starter! Here we have a deep dish of mussels in red sauce. Must say, the sauce packs a lot of body, a good thing to counter the mussels which were a little on the chewy side.
June went conservative with her usual spaghetti vongole. I was craving MEAT and the leg of lamb did not disappoint: boneless and all-lean, yet so tender, just so faintly pink and juicy. It came with a side of eggplant which I do not like, generally, but somehow I can stomach it if it's done Mediterranean style. Don't ask why.
