Hubby – certified NLP practitioner

Hubby has recently completed a NLP training course. He had wanted to take up an NLP course since last year, but didn’t know which course provider to choose from.


Only when he met an old friend 2 months ago, he was recommended to join the NLP course provided by Billy Keuk International (from Singapore). So now hubby has obtained his NLP certification as a practitioner, and this considered one of his short-term goals achieved. (It’s an expensive course.)

What is NLP and why on earth did hubby want to learn NLP (neurolinguistic programming)? Well, in simple words, NLP is a branch of science of how our brain learn and experience, which can affect how we behave and communicate. By understanding this, and knowing how to apply the techniques of NLP, you can communicate effectively with people, whether to make them buy the things you sell, get them to do the things you ask, or even change a person’s old habit! It’s that powerful, if only you have mastered the skills of NLP.

Most people who took up NLP course are those involved in selling (e.g. salesmen) or training (e.g. human resource staffs). Hubby took up NLP because he plans to develop a new career as a trainer or coach. But before he is able to do that, he needs to consistently practise and master the necessary skills. Currently he is applying NLP techniques at work, where he deals with different types of individuals who always need some form of ‘coaching’.  😛

Actually, what I would like hubby to do best, is to first practise NLP on himself. Haha! It would be good if he can ‘program’ himself to form the good habit of flushing the toilet IMMEDIATELY after using it in the morning! (That’s the reason my toilet bowl get stained so fast after I washed it :P)

Need a sandwich toaster for tastier breakfast


I eat bread every morning. Bread with peanut spread, bread with peanut spread, and bread with peanut spread. 😛

If you ask me whether I am getting bored eating bread every day? Of course I do! But what to do, that’s the fastest, easiest and cheapest breakfast one can have these days! 😛

I know, plain white bread with peanut spread every day doesn’t sound healthy, but it can be a nutrition-rich breakfast if you add some greens and protein source to it. And the bread can be tasty if it is toasted.

Problem is – I don’t have a bread toaster!

And I don’t want any conventional pop-up toaster. I want a sandwich toaster or sandwich maker, that can also make waffles and panini-style grilled sandwiches. Just like this electric sandwich griller and toaster from Cuisinart.

Cuisinart Sandwich Grill
Cuisinart sandwich grill sandwich maker
Cuisinart sandwich grill sandwich maker

Although I don’t have a sandwich maker or toaster currently, I have already read up tips on how to use and clean one, hehe. For example:

If you are using the sandwich maker for the first time, you need to season it first. What do you mean by ‘seasoning’ the toaster? Well, it simply means that wiping the plate first, followed by brushing some oil onto the plate. Then, heat the sandwich toaster with the lid open for about 5 minutes. After the toaster has cooled down, use paper towels to wipe off the excess oil. One thing to remember: Do Not use low-fat spreads because they may burn and damage the non-stick surface of the toasting plates.

As for cleaning the sandwich toaster, the most important tip is to clean it after every use in order to maintain it in good working condition. After the sandwich toaster is removed from the power supply, allow it to cool. Then wipe the toasting plates with a damp cloth (you can use soapy water if necessary) and dry thoroughly. However, do not use abrasive cleaners, which can damage the non-stick coating. You may want to clean the toaster while it is still hot (but not burning hot!), it just makes the cleaning easier.

Looks like I’m all ready to use a sandwich toaster, but for now this item can only be part of my wish list…

Calling out names in the kitchen?


Julienne, Paysanne, Brunoise, Jardiniere… beautiful French names, aren’t they? But no, these names do not belong to humans. They are actually terms for different cutting techniques! 😛

But these terms don’t ‘live’ in the world of normal housewives, only the top chefs use these culinary vocabulary.

Peeling Usually we ordinary housewives only know about peeling and chopping. Stringing is actually common, too, which is removing the fibrous, indigestible strings on the surface of a vegetable, such as celery. Perhaps you have also heard of ‘julienne’ if you watch cooking shows regularly.

Below is an explanation of the terms for the different types of cut for vegetables. Housewives gotta learn to do some chef talk, too.

Chiffonade – cutting leaves finely. We do this quite frequently–stacking up vegetable leafs, holding them together, roll tightly, then slice finely.

Brunoise – the finest dice it seems, with vegetables cut into cubes of 2 mm thickness. Mainly for vegetables that require to be cook quickly.

MacedoineJuliennemedium sized cube, of 4-5 mm thickness.

Mirepoix – (can you even pronounce that?) The biggest cubes measuring at 1-1.5 cm thickness. Vegetable cut into this size is normally cooked for a long time, such as in stock making.

Julienne – fine strips of 8-10 cm x 1 mm in size, slightly slimmer than a matchstick.

Jardiniere – The shorter and fatter version of julienne, 3-4 cm x jardiniere3-4mm sticks, or known as batons.

Paysanne – triangular or square slices, so-called peasant-style cut, haha! In other word, very rough cuts, like what we normally do with potato, carrot and radish.