终于，我要回家啦。2年没有回来了，不知道上海现在变成什么样子了。

home, sweet home.

今天下午在晾衣服的时候，突然觉得有点夏天的感觉了。吹在脸上的风是温温的，不再是早春的那种凉感。同样是在太阳底下，却有不同的感觉呢!

最近要慢慢开始整理东西了，我最喜欢整理东西。每次整理都好像从头又过了好几年，点点滴滴，就好像是日记本里面的一页。看看新的东西，再看看旧的东西，原来我也在奔3的路途上了，再奔个几年就到了。

今天又做了一次鱼丸，上次的做的不怎么好吃。这次稍有改进。

可是，这次只放了一调羹的面粉，而且鱼浆我打了很久很久，可是Q度就只有增加一点点。都没有超市里面买来的鱼丸的十分之一有嚼劲。

下次还得再试试，可能是这次只放了一点点地面粉，而且我这次买的是鲨鱼肉，所以鱼味比上次浓多了，味道还不错。我做的鱼丸调味倒是很简单，只放了点盐和一点点的米酒，不像上次乱七八糟放一堆。这次似乎能吃出鱼肉的清甜味呢。

这个星期六我们去ohaupo看了烟花节，好好看哦。就跟中国过年一样，那种很大很大的烟花，

天啊，让我好想回家，然后从年初一到年初七每天都有很多烟花可以看。hoho.

今天第一次做泡芙，真好吃，而且超级容易哒，好久没有吃泡芙了，一直都想吃，今天终于自己做拉。但是呢，唯一的缺点就是太好吃了，就忍不住一直吃，但是这样子会胖的。

先来一张泡芙小姐的照片，看上去还不错吧。嘻嘻

泡芙

所需材料：（可以做20个左右的小泡芙）

水 100g

黄油：75g

盐：1g

中筋面粉：100g

蛋液：160g

内陷材料：

第一种：就是打发奶油，可以加入喜欢的香草精，或者别的自己喜欢的口味的香精。

第二种，就是一半打发的奶油，一半冰淇淋。

第三种，我还没有试过，但是下次想用酸奶试试看，说不定也会满好吃的。

这次我做的是第一和第二种。

做法：

1. 水+黄油+盐 一起搅拌加热一直到煮沸。

2.煮沸后把过筛后的面粉一起倒入锅中，搅拌。一直到面团不黏锅。随后关火，再搅拌一下。然后让面团降温，降至手摸上去面团是温温的。

3.把蛋液分次少量加入面团（第一次加少一点，多搅拌等面团吸收了再加第二次）。等蛋液全部加入后，搅拌到面糊用筷子刮起呈倒三角形就好啦。

4.用调羹把面团整成圆形，放在烤盘上即可。

5.烤箱预热200度，烤20到30分钟，看到泡芙成金黄色就可以了。

6.泡芙冷却后，将泡芙从中间一切而，抹上泡芙馅就好了，或者项我一样，用裱花的东西在泡芙上戳个洞，把馅打入泡芙内。

泡芙的成败在于烤得时候，中途千万不能开烤箱，否则温度会巨降，这样子泡芙就会变得塌塌的。很难看。

大家88

新西兰的天气真是奇怪，星期一有很多地方下大雪，很多地方雪深有1米多深。

按常礼来说北岛应该不下雪的 ，但是今天 的 天气真是诡异。上两个星期我还高兴着有温暖的早春呢，从这个 星期开始气温竟然跟冬天一样，冷飕飕，早上起床上班也变成一件痛苦的 事情，夏天多好，热热的 天气，起床也事件方便容易的 事情。哎。。。。我怎么就那么跟冬天过不去呢？

对啦，我家的草莓有2颗应该被我跟皮皮吃掉了，没有很甜，微酸，但是很好吃。

最后 还是 决定把我的博客变成 中文的，否则我会懒得更新。在加上现在中文能力有点退步了，要多加锻炼。

应该就会 写点有的没有的 事情。嘻嘻

I baked some Fudge Brownies today by following ‘Easing Baking’ written by Linda Collister.

This is recipe is very simple and easy to follow. However, the taste is great. Here is the recipe and the steps.

Materials:

140 g unsalted butter

4 large eggs, beaten ( I used size 7 in New Zealand)

340 g light brown muscovado sugar ( I used 150 white sugar and 100 brown sugar. In total, I used 250 g of sugar because I do not like too sweet things)

1 teaspoon real vanilla essence

a good pinch of salt ( I forgot to add the salt actually, but the taste is still awesome. )

75 g coca powder

140 g plain flour ( I used all purpose flour)

100 g walnut or pecan pieces, white or plain chocolate, chopped, or a combination ( I used 60 g mixed nuts, 20 g milk chocolate and 20 dark chocolate, and then put them in a bag and bated them until them became small pieces. Not too small, you do not want them to be power )

A cake tin, 23 cm square and 5 cm deep, completely lined with foil

These are all the materials you need.

Steps:

1. Put the butter in a saucepan and hear gently until melted. Let cool while preparing the rest of the mixture. ( It took quite a while to cool the butter, so take your time to prepare the rest of the ingredients. )

2. Using a wooden spoon, beat the eggs very gently with the sugar until just blended and free of lumps. ( Here is the point, you only need to mix the eggs with the sugar not hard beat. Otherwise, you are making cakes ^^)

3. Stir in the cooled butter and the vanilla essence.

4. Sift the salt, cocoa and flour together into the butter mixture and gently stir in, until  just mix.

5. Add the nuts and / or chocolate.

6. Spoon into the prepared cake tin and smooth the surface.

7. Preheated oven at 170°C ( 325°F) for 35 – 40 minutes or until a skewer inserted midway between the centre and the side of the tin comes out clean. The centre should be just firm – do not overcook or the brownies will be dry.  ( I baked it for about 37 minutes. )

8. When cool, life the cakes, still in the foil, out of the tin. Remove the foil and cut the brownies into 16 squares.

Store in an airtight container and eat within 1 week, or freeze for up to 1 month.

Try it out, enjoy!

Michael did his speech today, I thought it was awesome. I am so proud of him because his tones and pronuncation were  perfect.  (happy face)

Here we go! This is my first post, so hopefully it is not to dull.

I read people’s blogs all the time and I have been thinking about the main theme of my blog. I could not think of any specific theme, so I have decided to write any random thing that I think worth writing about. Anyway, my first post is about the UHA Strawberry lolly.

Michael and I went to Auckland last weekend. On our way to get lunch, we found a small Japanese shop on Upper Queen Street. We (mainly I ) wanted to have a look at the shop. This is one of the snacks we bought.

I do not know the Japanese name so I just call it strawberry lolly. Actually, each lolly is made up of two flavours: vanilla and strawberry. Some lollies have red beans.

Here is a picture of the packet. The whole packet looks really cute. I think  strawberry is the safest choice if I do not know which flavour to choose.

This is a picture of the lolly. It is the last one in the package, I forgot to take the picture till I found that is the last one left. Unfortunately, this one does not have any red beans.

The texture of the lolly is pretty good. Soft lolly with hard chewy red beans make it quite special. It is not very sweet, which is very good, because I prefer less sweet lollies.  The strawberry flavour is stronger than vanilla but I can not taste the red beans. Therefore, I guess the function of the red beans is to make the lolly chewy.

I think if we pass the shop next time, I will try something different. Overall, this UHA Strawberry Lolly is nice but not very special.

I feel like I just finished writing an essay lol , so hopefully you find it interesting to read.

Have a good day everyone. ^^