12 Week Biggest Loser Challenge 29thMarch - 22nd June

This challenge I gave myself stemmed from watching on/off a few episodes of The Biggest Loser in the past few weeks.

I've always aspired to be someone who exercises regularly and eats well purely for the benefits of my own health. But as you know, it is always easier said than done and more than once a new "exercise regime" I've concocted for myself has gone and been forgotten.

Watching the biggest loser made me realise it really has got to be a lifestyle change. I hope blogging this challenge will help me be accountable in some way and after these 12 weeks I will have changed my lifestyle for the better.

29thMarch



Starting Weight: 56.6kg
Current Weight: 56.6 kg
Current Weight Lost: 0kg
Target Weight: 48kg

To reach target:
1.Exercise
-Cardiovascular
-Strenthening
-Flexibility
2.Eat Healthier
-Moderate Sweets and Fried
-Decrease salt, oils and fats
-Increase water, fruits and vegetables
-More whole foods

Reasons for wanting to do this
- to be fit and healthy
- to not be lazy
- train mental discipline
- be accountable

How I will update
-Daily account
-Weekly weigh in (Fridays)
-Monthly mug shot (End of Each Month)

Carbonara

I'm sure most of you have had a carbonara or two before, which makes you feel cloyingly nauseous after the second bite. It is usually rich but with no flavour, made with bacon, string cheese and cream.

That is Not what carbonara sauce is meant to be, an episode of Neil Perry's Rockpool Sessions enlightened me and changed my views of carbonara forever.

Deborah Ross's interview with Antonio Carluccio is a funny read which has a something to do with what I'm trying to say about the abomination against the inventors of true carbonara.



In that episode, Neil and Steve Manfredi showed how a original Italian carbonara is made. With guanciale (air dried pork cheek, which is rather hard to find. Instead, use pancetta), fresh eggs, loads of freshly grated reggiano parmigiano cheese and fresh parsley.

Try this recipe, it will change your life. You will never order any carbonara pasta again unless its cooked this way.

The Real Carbonara Recipe

Genoise Sponge with Apricot Jam & Grand Marnier

A simple cake for afternoon tea (or anytime really).



The recipe for the sponge was from a new Le Cordon Bleu cookbook I bought from kinokuniya. The whole entire cook is written in mandarin and is published by a taiwanese company. The odd thing is Le Cordon Bleu does not have a english or even french version. I dont understand.

Anyhow it is a great book and I'm in the middle of translating the whole thing.

The sponge is pretty simple just beat the eggs and sugar till fluffy, fold in flour and add melted butter. I love how it came out moist and light, I'd dare say the best sponge I've ever made. Better than the last recipe I posted.

I wanted to fill it with something that is light and citrus-sy. I decided to pair a pretty neutral apricot jam with grand marnier and topped it off with flaked almonds. Delicious!

The Sister's Reunion

Have you ever been on a nice cruise ship?

Personally, the only ships I've ever embarked on are the cheesy star cruises. So when I read on the papers that on the 20th February 2007, two majestic sister ships [RMS Queen Mary & RMS Queen Elizabeth] are going to dock in Sydney's Harbour, I was hyped to go have a look.

We didn't get to go in the afternoon because everyone else was as hyped as I was and there was major traffic congestion. Hence, we decided to go at night at 11pm albeit to farewell one of them.

We were standing on the middle of the Sydney Harbour Bridge at 1045pm and we could see the ships in all their royal glory. Here are a few snaps:


Sydney Opera House


RMS Queen Elizabeth


RMS Queen Mary

Queen Mary was the one leaving for Hong Kong that night and from the picture you can see all the little ships surrounding her in the water sending her off. While she was leaving the captain sounded the horn "Bhorrrrrrrrrrrrr".

I am not even a ship-loving person and I can't explain it but I was so elated watching it!