Fresh Start Daily

Ingredients:
1 kilo confectioner/icing sugar
1,200 g of white marshmallow
3 tbsp water
Lard

I used the bain-marie method/water bath to melt the marshmallow. I filled a big casserole with water, put the casserole with marshmallow inside, and then let it boil on low heat.

After a few minutes, I started mixing the marshmallow to help speed up the melting process. I just kept mixing until I got the right consistency. I slathered lard/shortening on the wooden spoon so the melted marshmallow wouldn’t stick too much.

Once the marshmallow was completely melted, I started adding it to the icing sugar. I used my (clean) hand to mix the sugar and the marshmallow. I kept kneading until there were no more lumps and until it was smooth.

I divided the fondant into 5 balls. The sizes depend on the colors that I will use for the cupcakes. I used two different types of food color: gel and liquid. For the white, I used the gel food color from the tube. For the pink one, I used a different type of gel food color. It’s the one from a canester. I started with just a small amount because with gels, a little goes a long way. I just added some more to achieve the color that I want.

For the brown and black, I used the liquid food color. I regretted using it because I had to finish the entire bottle to achieve the color that I want and it changed the consistency of the fondant. It made the fondant too sticky and messy. Therefore, I had to add more icing sugar to it. It was a lot of work and it took a long time to finish. It was my first time to use the liquid food color and I think I will never use it again for fondant. I’ve always used the gel type and I’ve never had any problems with it. Now I know. 💡

I covered them individually with cling wrap to make sure that they will not dry out. Then I stored them in a sealed container before putting them in the fridge. Fondant can be stored for up to 3 months as long as it’s sealed properly.

My colleague-slash-friend, Elna, and I decided to visit the office today after more than one year. Our manager and colleague were there because they both live in Eastwood (which is also where our office is). It was nice to see them again. It felt surreal to be back.

Sadly though, my plant died. Working from home was optional in March last year and my seatmate, who decided to continue working in the office, said that she would take care of it. No one’s to blame. Who knew the pandemic would last this long?

Day 1

Day 2

I decided to walk to MegaMall from Marco Polo building after my IELTS test this morning and take snapshots. It made me a bit nostalgic.

It feels weird seeing only a few people on the street. It was so quiet. Before the pandemic, it would take an hour or more to get to wherever inside Ortigas center because of heavy traffic.

I rarely take the EDSA route since I started working in Eastwood. It felt surreal being there again where I worked the longest (so far). I enjoyed my serene walk.

Method:

1. Bring the milk to a boil.

2. Remove the skin on top.

3. Get some milk from the casserole and add 2-3 tbsp plain Greek yogurt with live + active cultures. Add the yogurt mixture to the milk (room temperature) and mix.

4. Cover it with cling wrap/cloth then set it aside for 8 hours. Put the yogurt inside the oven or somewhere warm.

5. Drain the yogurt for 1-2 hours using a cheesecloth to remove the (acid) whey.

6. Transfer it to a glass container then refrigerate overnight.

7. Enjoy it with your own yogurt breakfast bowl.

Or should I say “apero” since aperetif dinatoire sounds too formal. 😅 It’s my parents’ last night in my apartment before they leave for the province.