Can't stop celebrating

A celebration lasted till today. I can't stop celebrating because my son, Nick Davis' new single "Lost in time" is available in USA iTunes store. 

Please click on the photo to purchase the song from iTunes if you like

or 

click this photo to get it from CD Baby

My birthday was last month. The celebration started two days before my actual birthday.  My Quay Lo took me to Le Midi, Bangsar for dinner together with our good friends Fernand and Reena. 

It turned our that Fernand and Reena bought us dinner. Thanks a million to them.  The food, comprised by their menu of Italian and French  specialties, was wonderful and the service was impeccable. Unfortunately the food photos were poor due to low lightt levels. But that meant it was quite a nice, romantic, ambience. 

At the end of our meal, I was surprised by a lovely birthday cake with compliments from the chef. I highly recommend that you go check out their food there yourself. To me, it was dining with a flair, with service that was world class, and as such was a rare value for money. I will definitely go back again.

Then the next day, we three old folks went to lunch at our favorite Chinese Restaurant, BEN TDI WEI (Local Delights) in Centerpoint Utama.  (Unfortunately, my quay lo was by there just last Wednesday and learned that they have shut down. That is sad as the food from the young chef, who was Taiwan trained, was very good.) During our lunch, I was surprised by a birthday gift from my step daughter and son-in-law and presented by my hubby. It was a lovely card and a generous ang pau (they have  become very “ Chinese” style in gift giving, LOL!).  I used the ang pau to buy some lovely new hair bands for myself. The balance of the gift I decided to donate to UNICEF in their names and mine. I really feel good about my decision and made my birthday spirits soar even higher. Thank you Erin and John for your sweet thoughtfulness.

Then, the next day, my son, Nick bought us tickets to see an afternoon performance of a new version of, “Through the looking glass” at KLPAC. Nick played the piano of the music he composed and arranged himself. As always, I was so proud.

The celebration continued through Sunday that weekend where we had a nice dinner with my brother, and his wife Jeanne and my good friend, Jennifer. We dined at Di Wei Chinese restaurant  in Empire Subang. It was a simple but delicious dinner. The only dish that was not so tasty was the "yong tau fu". By contrast, the Roast Duck was exceptionally good.

Before we called it a night, we took some photos for the album.

The funny story from my birthday was how my Quay Lo went through all the trouble of sneaking off shopping for my gift, while I was doing something else, and then putting the box in the trunk of our car before meeting up with me again.  He wanted to surprise me at home so had planned to sneak it into the house after we returned. By the time met back up,  I had a few things from the supermarket, and without thinking he opened the boot to drop the bags inside. The moment he saw the box he exclaimed and quickly shut the boot again. But the "cat was out of the bag"! LOL! How do you like my birthday gift?

My step daughter, Erin, posted this on my facebook page.

and I received a lovely e-card from her mum and her step dad.

I would like to thank all for thinking of me and the lovely  birthday gifts.  

Although I may be older and becoming more forgetful each year, I will never forget how blessed I am to have you all in my life. A big bear hug to all!

I had insisted that I not have a cake for this year's birthday (so many candles would have been a fire risk). However, if my Quay Lo had given me this recipe earlier, I would have been tempted to make this myself for the festivities. Also, it would be a good excuse to start using my new cake mixer. This cake was very light, fluffy and very delicious. It will make any fan of vanilla very happy indeed. 

White Cake with white frosting

Adapted from allrecipe.com

Recipe yields 1 - 8 inch 2 layer cake

Ingredients:

1 cup white sugar

1/3 cup butter, softened

2 eggs

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 pinch salt

1 cup milk

1 teaspoon pure vanilla extract

Method:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. Stir in vanilla extract . Distribute batter evenly between the prepared pans.

Bake for 25 to 30 minutes in the preheated oven, until the cake springs back when pressed gently in the center. Cool in pans over a wire rack. When completely cooled, frost and fill as desired.

FROSTING:

I used the Snow White Buttercream Icing recipe from Wilton.

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