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So glad to have met my girls early this week 🤍
Thank u Kak B and Kak Pah for arranging this 😘
I’ve had the good fortune to have had different birthday meetups sparingly since more than a week ago.
To all 27 Sept onwards babies, have a good early one this weekend ✨💖
Stay safe ❤️🥺
Scatter More Seeds and Increase
“There is one who scatters, and increases yet more. There is one who withholds more than is appropriate, but gains poverty. The liberal soul shall be made fat. He who waters shall be watered also himself. People curse someone who withholds grain, but blessing will be on the head of him who sells it. He who diligently seeks good seeks favor, but he who searches after evil, it shall come to him. He who trusts in his riches will fall, but the righteous shall flourish as the green leaf.” (Proverbs 11:24-28 WEB)
In this world, there is a principle at work, and that is the principle of sowing and reaping: every seed sown and watered eventually produces a harvest.
“While the earth remains, seed time and harvest, and cold and heat, and summer and winter, and day and night will not cease.”” (Genesis 8:22 WEB)
When you give, that is an act of sowing, and it will have an immediate effect of blessing somebody, but it will also produce a harvest for you in due time.
The kind of harvest you reap depends on the type of seed you sow. If you sow a financial seed, you will receive a multiplied harvest of finances.
“Remember this: he who sows sparingly will also reap sparingly. He who sows bountifully will also reap bountifully. Let each man give according as he has determined in his heart; not grudgingly, or under compulsion; for God loves a cheerful giver. And God is able to make all grace abound to you, that you, always having all sufficiency in everything, may abound to every good work. As it is written, “He has scattered abroad, he has given to the poor. His righteousness remains forever.” Now may he who supplies seed to the sower and bread for food, supply and multiply your seed for sowing, and increase the fruits of your righteousness; you being enriched in everything to all liberality, which produces through us thanksgiving to God.” (2 Corinthians 9:6-11 WEB)
Those who sow generously will reap generously. The apostle Paul confirmed this and encouraged believers to give cheerfully knowing that their gifts go on to bless many people, produce thanksgiving to God, and also abounding grace to the giver.
If we constantly receive but do not give, it will breed the love of possessions, and be detrimental to our own well-being. Hoarding, stinginess, and a scarcity mindset will fester in a person who does not give.
When we step out in faith to worship Jesus through tithing our income and giving as led by the Holy Spirit, we sanctify our hearts from the love of money.
It also has the secondary effect of sowing financial seeds to produce a harvest in our future.
When we give, we are actively putting our trust in the Lord and not in riches. Whenever we give, we can pray for the Lord to multiply our seed for sowing.
As God increases your prosperity and enlarges your coast, get excited about being able to sow even more than before.
I once saw a quote by Mark Batterson, “When God blesses you financially, don’t raise your standard of living. Raise your standard of giving.” This is so succinct and wonderfully true. Covet the privilege of being able to give more.
Material possessions in this world are fun and nice comforts and privileges to have, but nothing beats the honor and joy of sowing into God’s kingdom, sponsoring the Gospel of Jesus Christ, and feeding those in need like widows and orphans, especially those in our household of faith. The rewards for these acts of righteousness will remain forever!
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I am going to list a little review about this because I honestly think this product by Japanese skincare brand @melanoccmy is really good, so leggo! 😉
First up, this little beauty is called the Melano CC Vitamin C Premium Brightening Essence and as most of you know, Vitamin C is a good core ingredient for any product to have as it evens out redness, brightens, boost collagen production and even assists in wound healing 👍🏼
As for this one, the most visible difference I saw after using it for almost a month, is that my pigmentation and dark spots significantly reduced, so I got to say that this is really effective 👏🏼 However if you have highly sensitive skin, I do recommend doing a small patch test on your forearm for 24 hours to see how the product fares first just in case ✨
Now you can use this twice a day, both day and night after toner; and a little does go a long way with this, so do use it sparingly. This on my end would definitely be a repurchase and you can find it available at @watsonsmy as well 💜
#melanoccpremiumessence #skincare #japaneseskincare #pmbrecommendations #underratedmuas #beauty #fiercesociety #favfulfeatures
We headed down to Ramen Champion at Bugis+ to demolish a MASSIVE 12LB bowl of Tsukemen. Tsukemen, or Japanese Dipping Ramen, is a variation of Japanese Ramen where the noodles and soup are served separately. You dip the noodles in the separated broth, which is much stronger tasting and concentrated than your usual ramen. It is usually accompanied by standard ramen sides like chashu and ajitsuke tamago (marinated soft-boiled eggs).
Ramen Champion specialises in ramen, hosting a number of different ramen booths at their outlet. They are known to host annual ramen tasting competitions among their different booths. They recently started offering Tsukemen, so we decided to check it out. When we arrived at Ramen Champion, we were met by a Japanese chef, Horikawa, who heads the outlet, giving us faith in the authenticity of the Tsukemen.
My 12LB challenge was loaded with ramen noodles, ajistsuke tamago, chashu, bean sprouts, shredded cabbage and nori seaweed. On the side was the broth itself, lightly garnished with spring onions. The broth was a deep orange-brown colour and thicker than your usual ramen broth. The flavour was complex and intense, heavy on umami and salty notes. I noticed numerous ingredients being added to form the base before being blended but the staff were reluctant to reveal anything specific other than the broth being based off chicken and pork bones. Only a light dipping is required to capture the right intensity for your noodles and it could easily overwhelm an unwary eater.
For the sides, the chashu were blowtorched and cooked well. The tamago were perfectly soft-boiled, disintegrating easily at the slightest pressure and slightly salty from the soy bath used. The ramen itself was the most unique part, thicker and a lot chewier than your usual ramen or even your run-of-the-mill Chinese-style noodles. The Chef who invented this knew exactly what he was doing, with the thick noodles being an exceptional pairing with the heavy broth. Noticeably, almost half the bowl was actually made up of the vegetables.
This was a straightforward challenge for me even with the strong flavour of the broth, as I tend to love my ramen. It would be very worthwhile to try this interesting spin on ramen regardless of your view on ramen, but be sure to dip sparingly!
Visit Ramen Champion at:
Bugis+ #04-10
201 Victoria St
Singapore 188067
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#Pokémon #Pikachu #Ditto #Recipe #ASMR #OddlySatisfying #音フェチ
We had some extra pumpkin and purple sweet potato filling for
Halloween in the refrigerator, so we baked some kneaded pumpkin bread.
Use yellow pumpkin filling for Pikachu bread and purple sweet potato
filling for Ditto's poor transformation into Pikachu!
The ears are dipped in chocolate, making them extra tasty. Please enjoy!
*Recipe* (makes 7 pika!)
1. Add 225 grams of strong flour, 40 grams of pumpkin which is
softened with a microwave oven and the like, 10 grams of sugar, 3
grams of dry yeast, 1 gram of salt, and 135 grams of milk warmed to
body temperature. Then knead it. For pumpkin with high moisture,
please use milk sparingly.
2. Once the dough is gathered, add 15 grams of small cut salt free
butter and knead it.
3. Once the dough is in shape, put it in a bowl thinly coated with
salad oil, and carry out primary fermentation for 40 minutes at 40
degrees. It is completed when doubled in bulk.
4. Degas, divide it into 7 pieces of 40 grams for the face and 14
pieces of 10 grams for the ears, and round them.
5. Cover them with a slightly damp wrung cloth, and take 10 minutes of
bench time.
6. Roll the dough for the face and wrap 20 grams of filling.
7. Place the 6th on the baking sheet, adjust the shape of the dough
for the ears, and stick them.
8. Carry out secondary fermentation for about 30 minutes at 40
degrees. It is completed when it swells to one and a half times.
9. Draw a face with a food pen on the oblate (wafer paper). You can
also draw it with water dissolving a little food dyes.
10. Apply a thin layer of milk to the 8th after the secondary
fermentation, and gently paste the 9th of which unnecessary parts were
cut off.
11. Lower the temperature of the oven preheated to 180 degrees to 140
degrees, and bake the dough for 15 minutes.
12. Once baked, leave it as it is to cool.
13. Melt 100 grams of chocolate, add 7 grams of salad oil to it and
mix them. Salad oil should be at a rate of 7% to chocolate.
14. Coat the ears in the 12th with the 13th.
15. Done! Ditto's face is easy and cute. Song of Ditto https://youtu.be/-gKiKpZ_Rio
冷蔵庫にハロウィン用のかぼちゃ餡と紫芋餡を発見したので
かぼちゃを練り込んで、パン焼きました。
ピカチュウの中には黄色いかぼちゃ餡を、苦手な「へんしん」技でへんてこピカチュウになったメタモンのパンにはメタモン色の紫芋餡を入れました。
チョコレートを付けたから、耳までおいしい、実はちょっとビターなのだ。めしあがれ。
*レシピ*（7ピカ）
１．強力粉 225g、電子レンジなどで やわらかくした かぼちゃ 40g、砂糖 10g、ドライイースト 3g、塩 1g、人肌に温めた 牛乳 135gを加え捏ねる。水分の多いかぼちゃの場合は、牛乳を控えめに入れてください。
２．生地がまとまってきたら、小さく切った無塩バター 15gを加え捏ねる。
３．ひとまとまりになったら、サラダ油を薄くぬったボウルにいれ、40度でおよそ40分、一次発酵させる。2倍に膨らんだら完了。
４．ガス抜きをし、顔用 40gを7個、耳用 10gを14個に分割し、丸める。
５．かたく絞った濡れ布巾をかけて、10分ベンチタイム。
６．顔用生地を伸ばし、餡 20gを包む。
７．天板に６をのせ耳用生地の形を整え、くっつける。
８．40度でおよそ30分、二次発酵させる。1.5倍に膨らんだら完了。
９．オブラートにフードペンで顔を描く。食用色素をほんの少しの水で溶いたものでも描けます。
１０．二次発酵が終わった８に牛乳を薄く塗り、余計な部分を切り落とした９をそっと貼り付ける。
１１．180度に予熱したオーブンの温度を140度に下げ、15分ほど焼く。
１２．焼きあがったらそのまま、冷ましておく。
１３．チョコレート 100gを溶かし、サラダ油 7gを加え混ぜる。チョコレートに対して７％の割合のサラダ油。
１４．１２の耳を１３でコーティングする。
１５．でけた。メタモンの顔、簡単でかわいい。
【公式】メタモンのうた「モンモンメタモン」https://youtu.be/-gKiKpZ_Rio
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With my usual foundation and contacts all done, I use a light brown shimmery eyeshadow stick to colour my eyelids and one third of my lower eye. To make it look natural I fade the colour by blending.
Next I'll grin a bit to make my tearbags more visible so I can shade and highlight them with a pearly pink shadow. Prominent tearbags are great for a dolly baby face look so rarely leave this step out!
The most natural eyeliner colour is without doubt brown. To make use of this rather low key colour I make sure to keep the line close to my lashes and end it fading paralell with my eyelid. Followed by brown mascara, there will be no colour difference thus making the use of makeup barely noticeable. For a rounder eye shape, only cover 1 third of your lashes. With a faint, orange-ish pink I blush from the very outer corner of my eye down to my cheeks and one last time on my browbone. Apply sparingly, but enough to make it look like you've been kissed by crisp autumn wind.
Autumn and winter are suitable for deep red lips, but because I like to keep my look soft I use lip tint insead of lip stick. In harmony with my makeup I tinted my hair light pink, completing autumn's happy colour palette.
By combing my hair until it resembles cotton candy, then braiding it with my these cute disney bear hair ties I've got a quick and comfy hairdo. If time permits I also often add a serum and blow dry my bangs for even more fluff. Not only does this look make me feel warm and snuggly but it also matches to all my favourite autumn clothes. Enjoy autumn and come by again to see me in my new video every wednesday! Boooh bye bye booh!
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