Mrs. Chan

Archive for the ‘family festivities’ Category

Happy Father’s Day

In family festivities on June 19, 2011 at 3:35 pm

“Be kind to thy father,
for when thou wert young,
Who loved thee so fondly as he?
He caught the first accents that fell from thy tongue,
And joined in thy innocent glee.”

Margaret Courtney


” Daddy, Happy Father’s Day, you eating bakuteh?” I greeted my dad this morning. We just had dinner last night and didn’t want to ply up Sungai Long just to have breakfast. For us, everyday is a happy day. However, I knew that short greeting over the phone was enough for dad to brag about at the breakfast table.

My dad is the sweetest and nicest dad in the world. He was only earning a meagre RM90 a month when my eldest brother and I was born. He was back then a coolie carrying big gunny sacks of rice for a wholesaler in Leboh Ampang. We were known as “the advanced” family. Mom’s sundries and groceries were all paid on dad’s advance on the next month’s pay.

He did well and progressed on to be a clerk, soon a salesman earning plenty trust with his employers. Made partners and earned a comfortable salary bringing up all of us.

I am so proud of him, for someone who had no formal education, he is pretty well read and respectable. Because he went through much hardship, dad treats everyone well. Our maid gets her daily breakfast and a packet of teh tarik.


Vanity is in thy name.


Afternoon siesta helps make dad keep his youth and cheerfulness.


My father-in-law is a shy guy and man of few words. That was my impression of him, the very first time I met him 3 years ago.

Today, I find him more relaxed and at ease socialising with family and friends. I look forward to having my morning breakfast with him whenever we are back in Tanjung Minyak, Malacca. Deep inside, I know all fathers love to show off their happiness to the neighbourhood at coffee shops.


“My wife asked me to write something about my dad but the truth is I don’t know him that well. You see, my dad’s not particularly articulate and definitely not the kind who talks about “stuff”. But  he could finish a bottle of fine cognac in one sitting, all by himself. That much I know is true.”– Stevie Chan


When boys become men because of fatherhood, a sacred chance to really understand how they have had been loved by their dad. But no matter how adult a father is, they are always boys at heart.


Fargo is currently on a summer road trip with his family. I chanced on this photo posted by Shauna on FB a few days back.



…. in good times,


….. in bad times,


I’ll be on your side forever more…..


I am thankful that Stevie is a better father to my princess Adrienne not in material solace but as a true friend to share joy and happiness of growing up.

Happy Father’s Day!

Rice Dumplings 粽子

In family festivities, Hakka Dishes, Hakkamui Cooks, Labour of Love on June 5, 2011 at 11:46 pm


At Hakka Chan, we do not have to wait for Double 5 端午節, 5th Day of 5th Month according to Chinese Lunar Calendar or more popularly known as the Dragon Boat Festival to have Momsie’s delicious home made rice dumplings. Whenever we crave for it and she gets to hear it, we will find them on the dining table when we next return to Malacca.

Chinese Rice Dumplings have so many version and varieties. Many will argue to defend their favourites. I do not get personal about it because I am open to savour all kinds of composition. When I was younger, I used to be crazy over the Peranakan version. As I grow older, I found it too sweet for my liking. Mind you, there are communities that eat their savoury dumplings dipped into sugar. No kidding.


There are such thing as Hokkien, Teo Chew, Hakka or Cantonese Dumplings on the general. There would appear to be a certain rules on how they wrapped and common ingredients used. However, when you put 10 hakka families dumplings for comparisons, you will find variations unique to each family’s culture and history.

Our Hakka Chan rice dumpling recipe has evolved the last 50 years.

When Momsie married to dad, Grandma Chan was guardian to many of Hakka Chan’s recipes. She cooked her food very carefully and most times in favour of Grandpa Chan’s palate. Momsie told me she had never wrapped dumplings when she first stepped foot into the family. On her way work to the rubber plantations, she will gather as many bamboo leaves. She practised hundreds of times wrapping sand into those leaves as if they were dumplings.


Today, she is the new guardian of this Rice Dumpling recipe. She remembered when Grandpa Chan was alive, the two main ingredients for fillings were dried shrimps and pork belly. When he passed on, she has adapted the ingredients over the years based on the responses and feedback from her children. Coco dislikes the texture and smell of oyster, meanwhile Agnes finds that dried shrimps overpower the flavour and has a very sandy texture.

There are endless of combination of ingredients that one can introduced. Salted duck egg yolks, split mung beans, black eyed peas, sugared melon, dried shrimps, dried scallops etc.

At Hakka Chan, our dumplings are served in simplicity. Brought home a few for my parents to try. Dad said it was the simplest dumpling and the tastiest dumpling he ever had. Full of praise.


When choosing bamboo leaves, be mindful that there are size variations. Try to choose the larger ones for wrapping savoury dumplings and the smaller one for alkaline dumplings.

If you have time, soak those leaves overnight and there is no need to boil to soften them. Moreover, they retain a prettier green colour than the yellow hue of those boiled. However, in case of shortages, you may need to boil a few to supplement.


Shallots and garlic add flavour and aroma. Make sure that you do not over fry them as they can be bitter when overcooked.


Dried chestnuts adds flavour and sweetness to the dumpling. The powdery sweet nut somehow delights the palate in an interesting manner. Soak them overnight and with the tip of a sharp little knife, dig out the thin membrane stubbornly stuck on thin grooves. If you are short of time and do not have 4 to 6 hours to soak, boil them first to soften.

Choose mushrooms with thick succulent flesh. Soak for an hour and slice thinly.

FILLINGS of Random Chopped Meat – Chan Family Recipe


  • 1 kg pork – shoulder part, cut into cubes and randomly chopped
  • 15 pieces chinese dried mushroom (pre-soaked till soft and cut into cubes not more than 1 cm sides)
  • 8 shallots (sliced thinly)
  • 1 bulb garlic (sliced thinly)
  • 2 teaspoons salt
  • 3 tablespoons dark soya sauce
  • 5 spice powder
  • a tablespoon of oyster sauce (a great debate to drop this off)
  • Liberal dashes of white pepper powder
  • a dash of light soya sauce
  • a little cornstarch with water to thicken excess gravy
  • 3 tablespoon of oil for frying and cooking
  1. Marinate random chopped shoulder port with salt, 5 spice powder, 2 teaspoon of salt,
  2. Heat up 4 tablespoons of cooking oil in wok and fry the other half of garlic and shallots till aromatic. Drain and keep aside. Keep oil.
  3. Trim soaked mushrooms into small thin slices. Drain all excess oil. Add a tsp of sugar and a tablespoon of oyster sauce. Mix well.
  4. Pour 1 tablespoon of oil from frying shallots and garlic into a wok. Fry mushroom till fragrant.
  5. Add pork and fry meat over medium heat. Add salt, light and dark soya sauce. Liberal dashes of white pepper powder. Stir and fry till pork is cooked. Pour in cornstarch paste to thicken the fillings.
  6. Add fried shallots and fried garlic. Mix thoroughly.
  7. Keep remaining fried garlic and fried shallot oil to fry glutinous rice.
  8. Set aside and cool.


Glutinous Rice


  • 1 kg glutinous rice (washed, pre-soaked for 4 to 6 hours and drained)
  • 3 tablespoon oil balance from frying shallots and garlic
  • salt
  • light soya sauce
  • dark soya sauce
  1. Pour 3 tablespoons of remaining oil into wok.
  2. Pour in drained glutinous rice.
  3. Add salt,  light and dark soya sauce.
  4. Fry for 10 to 15 minutes and it cool before you start wrapping.
  5. Organise rice, meat filling and chestnuts for wrapping.
  6.  Boil Rice Dumplings for 3 hours completely submerged and covered. For best results, use a charcoal stove. For quick cooking, use a pressure cooker and boil for approximately 30 to 40 minutes on pressure.


Ah Na’s mother who is visiting her grandchildren in Kuala Lumpur during this school holidays dropped by Agnes’s place this afternoon. They came with their fusion Hakka and Hainanese rice dumpling made from mince meat. Momsie was delighted to have friends from Tanjong Minyak dropping by to share some gossip over coffee.


Wrapping rice dumpling can be a quite a messy task. It requires a certain skill that I obviously am lacking at the moment. Our visitors were uncomfortable seeing Agnes wrapping all alone. Before we knew it, Ah Na and her mom were all busy helping out to wrap our dumplings. A most welcome gesture and as a token, Momsie gave them half a dozen of our delicious Hakka Chan Rice Dumplings.


French Apple Cake

In Apprentice Chef, Cakes, family festivities on May 29, 2011 at 4:45 pm


I was introduced to David Lebovitz by Agnes.

But then, we never really got started on his recipes. Many that we have bookmarked. Either we have butter but no whip cream, and we may have fresh vanilla but no butter.

A week ago, Coco called us and declared that David’s French Apple Cake is a must try. She baked it one evening with Mitch, and it was awesome. This couple ate half and decided to reciprocate the other half to their kind neighbour. None for us.

Agnes kept reminding me that we MUST bake this cake. Suddenly 2 afternoons back, I got an SMS from Agnes that she has gotten a variety of apples and I was supposed to get butter and other baking stuff. Message was clear, we are baking this simple but tasty cake.




3/4 cup (110g) flour
3/4 teaspoon baking powder
pinch of salt
4 large apples (a mix of varieties)
2 large eggs, at room temperature
3/4 cup (150g) sugar
3 tablespoons dark rum – we could find any and omitted it
1/2 teaspoon vanilla extract
8 tablespoons (115g) butter, salted or unsalted, melted and cooled to room temperature


1. Preheat the oven to 350ºF (180ºC) and adjust the oven rack to the center of the oven.

2. Heavily butter an 8- or 9-inch (20-23cm) springform pan and place it on a baking sheet.

3. In a small bowl, whisk together the flour, baking powder, and salt.

4. Peel and core the apples, then dice them into 1-inch (3cm) pieces.

5. In a large bowl, beat the eggs until foamy then whisk in the sugar, then rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter

6. Stir in the remaining flour mixture, then the rest of the butter.

7. Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula.

8. Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it.





It was actually quite simple. No need for Kitchen Aid whatever, just a hand whisk and a deep stainless steel bowl.

This French Apple Cake is so simple that I decided to teach Min, my niece the step by step how to do it. Although they were in a hurry to get back home to Malacca, I managed to convince Min that I would be good to pick up on a simple apple cake/pie recipe and handy for potlucks and home parties.


Whisking can be a social activity. Firstly, I showed Min how to whisk the eggs till foamy and to gradually add in the sugar. Continue whisking. Now that you have sugar inside, the batter is heavier to whisk. Hence, we invited Min’s mom, my adopted sister to help out. She gladly welcomed the invitation to be inside my photography too.


I am thankful that I have my maid with me in the kitchen. Baking becomes a joy, no worries of washing and cleaning up the mess after. Besides, she can be handy to do the not so “glamorous” tasks, like peeling, coring and dicing the apples.

I loved these organic orange coloured yolks that Edward bought for me. Momsie and I have been complaining the low quality eggs we are buying off shelves. Pale and anaemic; not great for kaya and butter cakes.


The recipe asked for dark rum and the nearest I could find in Stevie’s liquor collection is this Barcadi, and it truly adds flavour to the cake.


We have only a very small oven in Sungai Long, temperature control is a bit of a problem because the heating device on top and bottom are very close to the cake. I didn’t want the cake to be overbaked or burn. I turned the temperature down to 160C and put a strip of foil to cover from the 40 minute onwards. We baked this cake for 50 mins but I think I could leave it there for another 10 more.


Min is happy with the outcome and has accepted the tips of leaving the cake a little longer. Our cake is  moist and delicious. So I guessed, it is a matter of choice if you want it drier to bite.


I am glad that I am home for the weekend. There is so much to catch up with my little sister, Lee Lee.


The French Apple Cake doesn’t taste like a cake, doesn’t taste like an apple pie, so it is an interesting recipe. I am not a big fan of cinnamon and totally a fan of this recipe. To me, it is a very simple and delicious apple pie/cake. So delicious with a scoop of vanilla ice cream.


Just before they left for Malacca, Min and I ran through the recipe again. I am sure she is going to attempt this soon. You should, and I bet you will not regret a bit.

Bon Appetite.

HAPPY FAMILY:- The Gelbers Hosting A Party

In family festivities, Happy Chan Family on May 26, 2011 at 5:59 pm


Coco Chan, the youngest amongst the siblings. Marrying Mitch made her a Gelber Chan.

A decade ago, Mitch and Stevie used to be neighbours in New York. He invited Mitch for a holiday to Malaysia right after his return. Mitch came, met Coco and never left.

He was Chan-ised too.

Recently the Gelbers hosted a small potluck party for families and friends. The obvious choice location to host the party was definitely Agnes’s place. The usual suspects from the Chan Clan turned up. Mitch invited Ian, Diane, Glen, Paul and sister. Ian and Glen were ex- colleagues to Mitch in one of the leading architecture firm in Kuala Lumpur.


Mitch is recently “retired” and a happy home-maker while Coco Chan works as a legal consultant for a oil and gas company. So Mitch’s temporary retirement is good for this new family to adjust to parenthood. Vel, their little baby boy is only 6 months and this arrangement seems perfect.


Ian is from Germany, and has been travelling a bit. His employment term is expiring in Malaysia soon and he is aspiring to move on soon. Brilliant guy and speaks so humbly. I enjoyed the afternoon getting acquainted with new found friends. Funny thing was, I was admiring his partner, Diane from far. A dark beauty, beautiful hair and sweet personality. Smart me thought Ian found this beauty treasure and brought her here from some exotic Polynesian Islands. Turned out she is Malaysian, from Penang Island.







Home away from home. Agnes’s abode is such a treasure dwelling. Everyone can stay at their perfect spot, private yet not distant from the festivity.


Plenty of aperitif to uplift spirit, a few gin tonic can help warm a social event. Glen gladly offered to make for everyone.


A candid moment.


Sharing thoughts from each other’s perspective. Enlarging.


Closing the evening with a sweet golden plump pumpkin desert, enjoying the beautiful evening light that warmed our hearts.


An afternoon of sharing has to come to an end soon.


And we bid goodbye, au revoir till we meet again!

Kee Heong Bakuteh 奇香肉骨茶

In Amateur Cook, family festivities, Labour of Love, Pork Dishes on May 20, 2011 at 8:59 pm


My master, my chef, Mr. Stevie Chan.

He is an ardent home entertainer, or should I say great host to family parties. Loves cooking for immediate family members and close friends. Cooking at another’s kitchen can be stressful and difficult. Ingredients and utensils are alway not perfect as you needed them be, moreover you will be so conscious of the fact that you are actually invading someone else’s “important” place.


As some of you already know, Stevie and I are in the midst of getting our matrimonial home in order. Bought the place before we wed and now we have been living like nomads in between residences of  Agnes and my Mom. It is moving well and we hope to be hosting many a great home parties for closed buddies and relatives. Pickyin a great food blogger from Singapore has booked to come and stay over to give me tuition on cooking and baking tips. I smell great feast and festivities!

Bakuteh, is a very difficult dish. You can asked around, what and how people like their BKT. Trust me, you get very funny and personal comments. I am an almost expert on BKT as I was brought up eating BKT for breakfast everyday before my dad dropped me off to school in Ulu Kepong in the 1970s.Then. in the 1980s we travelled slightly further to Klang and Imbi, venturing beyond in search for finer concoction and presentation of BKT.

I am quite open to the choices offered, I fancy the pig trotter braised in dark soya sauce, pork intestines and stomach, or the big bone/small bone delicacy, or a casserole pot of assorted meats and additional garnish of straw mushrooms, bean curd sheet, mushrooms, fried fritters/yau char kueh etc. You are spoilt for choice and there rightfully will be one that match your taste bud.

Bakuteh, truly a personal dish, one man’s meat can be another’s poison.


Tofu a very complimentary stuff that goes well with casserole pot BKT. Choose the best, from Bukit Tinggi or Bentong.


Our honored guests tonight is a very beautiful and soulful couple, Lam Yuet and hubby, Jian Quiang. Behind the cooking counter, Stevie is pretty stressed out because Jian Quiang comes from Klang and an expert on BKT and tea. Apologetic as well because, we chosen to take a short cut to use a very good ready mixed BKT herbal sachet from Kee Heong. Anyway, what matters is, Stevie is a very serious cook and makes sure he has the best ingredients.

While cooking we were reminiscing the last trip up to Ah Her’s at Pandamaran, Klang, recommended and treated by Jian Quiang. It was the best BKT we ever tasted, nowhere else in the world you can find another match. The consistency, the texture and flavour; immaculate and just right.


Coco Chan, the youngest sibling of Stevie, sharing a light moment with hubby.


Sol looking good at 6 months.


Home parties are so warm and fun.


My 3 choice recommendations for BKT is as follows:-


Kee Heong Bakuteh 奇香肉骨茶


  • 1 kilo of meat, ideally secret pork belly and soft spareribs (for halal substitute with chicken) Do Not cut meat into bite size.
  • 2 packet of Kee Heong Bakuteh Sachet
  • 4 big whole pulps of garlic with skin
  • kei chee, dangguai, huaishan, pakkei (optional)
  • whole bean curds and deep fried tofus
  • mushrooms
  • dark and lite soya sauce
  • salt
  1. bring 3 liters of water to boil, add both dark and light soy sauces, whole garlic, whole meat and spareribs, and Kee Heong BKT herb sachets,
  2. boil for 10 minutes, turn fire to low setting,
  3. after 30 minutes, add whole deep fired tofus and whole bean curds,
  4. simmer for another 30 minutes
  5. cut into smaller bite size the meat to be served
  6. serve mushrooms, bean curds and deep fried tofus into smaller bowls as side dish (optional)


HAPPY FAMILY: Dai Lo, Dai So & family

In family festivities, Happy Chan Family on May 2, 2011 at 10:22 pm

Normally I am the official photographer of the Chan family. Today has been an exception, I decided to let Stevie “take over” his camera as Dai So called personally for this favour. I am happy to take a step back and enjoy the festivities.

It is no ordinary day today. Besides, 1st May being a Labour Day public holiday, it is also the birthday of the eldest son of our Chan Family. Chan Keng Choon or most affectionately addressed as Dai Lo (大老) amongst us siblings and in-laws.

Dai So (大嫂) has been planning this birthday since last year. Everyone in the family was given enough notice and she reminded us to be present for this auspicious celebration. Gosh, 50 sounds like a BIG number. It was only 21 years ago that Dai Lo at 31 years old cradle snatched a 17 year old bride in my Dai So.

And today, at 50, this simple and inward looking couple is gifted with 4 junior Chans. Dai Lo and wife run a restaurant in Pantai Kundur; a restaurant boasting authentic and delicious Hakka dishes. I hope to be writing about him and his recipes, soon after I have completed introducing the Chan family members.

This accompanying, very unprofessionally taken and unedited video clip is posted especially for Fargo and Shauna. We wished you all could be here to celebrate with us.


qing ming 清明 2011

In family festivities on April 4, 2011 at 9:14 pm


Remembered the 1st time was in 2009, I wasn’t a Chan yet. My mother, a traditional one, reminded me umpteenth time that I wasn’t supposed to go to the graveyard with Stevie. And not to pray to their ancestors with any joss sticks offered. She was chanting away that it would be a taboo.

Anyway, I did everything she said I wasn’t supposed to. Naughty me.

Time flies.

This is the 3rd year I am celebrating Qing Ming with Steve and family. A little sad though, my parents decided to go visit grandma’a grave this Sunday too. It will be the 1st time I would be absent for my family’s side for Qing Ming. I am sad that I wasn’t told or I would have suggested my mom to push it to the next week.

I won’t sweat the small stuff. A reminder.

Qing Ming is a festival that reminds us on paying respect to family members that have passed on. It teaches family value system and how we put our family above ourselves.

Waking earlier than usual on a Sunday morning is pretty tough for everyone. But this is one Sunday, we all cannot negotiate. Momsie woke up at 5.30 am, got most of the prayer stuff ready. Even had time to make some pink rice cupcakes 發糕.

There isn’t very much for us juniors to fuss about, except getting ready and be on time.

Sun block lotions, wide brimmed hats, long sleeved blouses and umbrellas are “must” items as far as the female fraternity is concerned. I totally forgot my gears and had to borrow hubby’s Yankee baseball cap and Daiso‘s 大嫂 pretty retro printed long sleeved blouse.

I feel 16 again.

“So clean!”, that is the first exclamation from everyone. We are overjoyed and looks like a breezy spring cleaning. Being the official photographer has its perks and I love the part whereby I need not lift my fingers to do much. Just an occasional favour or two, especially from hubby to scratch his back or find his ciggy. Otherwise, I am a happy, snappy photographer.

Everything is quite a routine. Everyone knows what he or she is supposed to do.

Some enjoy watching and cracking a joke, here and there.

Margaux and Tic Toc love to find the right sized paper weight.

Szi Hao, the eldest great grandchild in the backdrop.

Agnes enjoying the calm and shade under momsie’s big straw hat.Forever groovy and charming, even on a Qing Ming morning at Malim Chinese Cemetery.

We usually have 2 debates on this Qing Ming day.

One, should we continue to do “open burning” and observe such unfriendly gifts to the dead.

Two, where shall we have breakfast.

Momsie is the busiest person of the day. She has to make a year long report to grandpa and grandma on the progress of the Chans. She has plenty of great news for them except that Mitch and Sol are unable to attend because they are down with a terrible flu.

All these food offered, the glutinous rice dumplings, red bean paste steamed buns and pink rice cup cakes are made by momsie. Look out for my posting on the buns.

My momsie, the dutiful daughter-in-law.

Like the old saying, “when one has a good daugther-in-law, your alter will never be smokeless”.

sunday brunch

In Apprentice Chef, family festivities, Snack Food on March 20, 2011 at 6:50 pm

Gatherings are a common thing in this family.

Of the 6 siblings; 4 often meet because of their proximity. 2 in Kuala Lumpur and 2 in Sungai Long. Coco, Agnes and Stevie frequently get together for dinners during the weekdays; Chris mostly on Sundays, either in Malacca, perhaps visit each others’ places, a picnics or outings somewhere nearby.

While writing this, the same gang and a few personal friends are over at Hakkamui or Agnes’s place for a BBQ.

My head says, go grab your camera or lots of beautiful moments won’t be captured. The conscience reminds me that my blog on last week’s brunch is going stale.

agnes getting a bite

It is difficult, not to fall in love with her new house. We openly declare it, our weekend holiday retreat. It would spare us the long hours driving out of the city, paying unnecessary money for crabby food just to enjoy a holiday away from home.

Mind you, Agnes home is no ordinary home.

Tucked in an obscure corner, in one of the busiest part of the city, this home is a home away from home.

Once inside, you are transported into another world. The outside, doesn’t matter any more. High ceiling and open interior, old terrazzo, antiques bring you back to the 70s.

chris and mitch gelber

This Sunday brunch, everyone was excited. You see, Agnes wants to overcome her fear of the oven and decided to roast us a chicken. There was already a big village chicken sitting frozen too comfortably in the freezer. Our numbers made it viable to roast and consume. Since the chicken would take a good hour to roast, a simple family snack, Tauhu & Fishball was set aside by the pool. An afternoon by the pool, wading or swimming, can make many hungry Chans.

skinny dip

favorite snack food

Tauhu and Fishball Recipe


Tauhu,/Taukua         4 pieces, cut to bite size, square or triangular

Fishballs                   60 small pieces

Cucumber                  1 or 2

For DIP:-

Choose all your faourite ingredients, buy the fried tauhu that is bitey yet soft to the palate. A walk round the wet market on a busy Sunday can be fun. I love going round to my favourite butcher, he gives me his best cut. Do not be shy to ask around, many aunties and uncles would be eager to offer to give you tips on the best tauhu and fishball stalls in your area.

A small bowl of soya sauce with a tablespoon of black vinegar. Cut chilies are optional. If you are not into soya sauce, a great chili sauce can be used.

hakkamui or agnes chan

The Dai Ka Che of the Chan Clan. Agnes is very hospitable when having guests but totally very private in person. Born 2nd in the family and eldest girl, she always take charge when it comes to the Chan family matters.

Occasionally blogs under her pen name Hakkamui, Agnes is a daughter, sister, mother, aunty and lawyer.

Although younger than I, being Stevie’s wife, a junior …. I am so happy to have her as my Che Che。

the gelbers - coco, sol and mitch

the gelbers are chans too

happy sol

margaux & angie sunning their buns

swimming ala kampong style

chris giving angie - both his hands

stevie and his mac

While everyone is having fun, my poor hubby has got a deadline to meet.

The hour has passed, the aroma of spices are already teasing our noses and I wonder if the roast is ready?

the roast