Quay Po Cooks: lost in time

Showing posts with label lost in time. Show all posts

Thursday, January 3, 2013

If I fall into a hole, I know you will "Cover Me"

It was a great way for us to end 2012 and start 2013 because my son, Nick Davis launched his second single “Cover Me” at 12 midnight 31^st December 2012.

On "Cover Me", Nick collaborated with another local performer under the name of, Róisín. "Cover Me" is a song about unconditional love and friendship.

"2012 has seen many ups and down for me. Lost In Time was written during a down time but I am glad the year ended with "Cover Me" which is a song written and produced during a happy time. It has been a great way to end the year and to start a new one with a bang. All these songs that I've written or am currently writing as a solo project, are deeply personal to me. It is from there deep inside me that my music resides. Giving them shape with music and lyrics is like keeping my personal diary. Songs like Cover Me and Lost In Time undoubtedly are realized within a very different side of me compared to performing as the front man of the alternative rock band, "Rosevelt", but I am loving it and I am very comfortable with it. 2013 will be an exciting year for me, and I am sure there will be more songs, more music. If I can point the way for my listeners to that part of them where their own songs are, I will realize my own dreams." - Nick Davis

Have you listen to his first single “Lost in Time” yet? If not, you may listen to it here.

If you like the song and would like to own the track, please purchase it from either iTune or CDbaby for US$0.99 only. Your support will be greatly appreciated.

As a mum, I am always very happy to see my son achieving another of his goals and hear that he is happy. He has been so busy with his 2^nd single that we have not seen him since Christmas day. I can’t wait for him to come home to have a simple meal with us. I will make my mushroom spinach quiche.

Mushroom spinach quiche

Largely adapted from food.com with modification

Ingredients:

1 (9 inch) pie shells

76 gm butter

3/4 cup mushroom (sliced)

1 cup spinach (blanched and chopped)

1 cup milk

2 large eggs

(A)

1 cup grated cheddar cheese

¼ tsp chopped fresh thyme

¼ tsp chopped fresh rosemary

¼ tsp ground black pepper

¼ tsp sea salt

Method:

Preheat oven to 325°F. Saute mushrooms and spinach in butter. Beat together milk and eggs and then add (A). Combine the two mixtures and pour into pie shell. Bake for 35 minutes.

To make the pie crust, I use the recipe I learned from Joy of Baking (with a little extra care to keeping things cool in our equatorial weather).

A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.