It’s Me

My name is Rosa Khairunnisa, but most of people call me Oca. I was born on Bandung, 1st of March 2000, 05:52, seven minutes after my twin sister, Yasmin Khairunnisa. Which means, I’m fifteen years old now. My Dad’s name is Arief Hidayat and my Mom’s name is Elis Mulyati. I currently live on Jl. Asep Berlian Gg. Banteng number 35 with my grandparents and cousins. My hobbies are watching movies and reading novels. My favorite novel is Paper Towns by John Green and my favorite movies are The Avengers, The Avengers: Age of Ultron and The Help. I also like to listening to music, my favorite bands are The 1975 and Fall Out Boy. My favorite food is anything edible (sorry not sorry), and my favorite colour is yellow.

A lot of people would give me surprised looks when they found out that I have a twin sister. Personally, having a twin sister is kind of a gift for me. Our names are based on flowers, Yasmin means Jasmine and Rosa means Rose.

My family is a small family, consists of four people. My Dad is a fan of Manchester United, so I usually watch football match with my Dad on the weekend. My Mom loves cooking, she anually bakes cookies on Ramadhan. I always help her baking a lot of cookies. My sister loves to watch movies, we usually watch movies together.

I used to have two cats, their names are Cimeng and Lola. But since I moved to live with my grandparents, I gave them away. Sometimes I miss them.

So, that’s all about me. If there’s anything you want to ask, ask away! Thanks.

Yours Truly,

Rosa.

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five ways to: makan alpukat.

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1. Gula
Cara pertama ini gampang banget! Tinggal aduk alpukat sama gula pasir. Voila, siap dimakan.

2. Jus
Kebanyakan orang akan memilih cara berikut karena selain segar, gampang belinya.

3. Es campur
Kalo yang satu ini biasanya pake kelapa dan susu. Enaknya dikonsumsi kalo lagi panas.

4. Ice cream
Ice cream + alpukat + susu kental manis rasa cokelat = a perfect day.

5. Roti
Bisa dimakan sama roti. Untuk yang satu ini, disesuaikan sama selera masing-masing.

fave food since i could remember.

superthumbI don’t remember the first time I bought a Happy Meal, and I don’t remember the first time that I bought a McChicken Burger too. But I knew they were my fave food. in fact, they still are.

When my mother was pregnant, having me and my sister inside her, she craved for McDonald’s. I guess it’s in the blood.

I love McDonald’s. The real addiction started when I was in 5th grade. My dad took me to McD’s every single weekend. After I finished my piano lesson, we went straight to McDonald’s. There was no regret, I love every single bit that I have swollen. There was no consequences of eating McDonald’s.

The impact came when I was a little older. I got a little fatter. But I still love McDonald’s. I mean, who cares? I was literally in love with it.

Now that it has been years, but my addiction of McD’s continued. Now I understand that I have to keep my health, I set a limit of eating McD’s.

Vegetable & Gorgonzola galette

What Kate Ate

Happyolks is one of the most amazing food bloggers ever. She seems like a genuinely lovely person and makes the most incredible things out of her beautiful part of Colorado.

Kristin and I had to try to recreate one of her recipes, because it looked too good to be true. We switched up our recipe a bit- we didn’t use butternut squash, but used parsnips instead. We thought the beets were a bit much, and we used quite a bit more mustard than the original recipe called for. What’s awesome about galettes though, is that they are very customizable and really great ways to try out flavor combinations and figure out what makes your tongue dance in the right way!

Le Recipe from Happyolks

  • 2 cups unbleached all-purpose flour
  • 1 tsp sugar
  • Pinch of salt
  • 12 tablespoons cold unsalted butter
  • 1/2 cup ice water
  • 2 fennel bulbs, quartered
  • 5 small-ish…

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CAST IRON LOVIN PART 3: Shakshouka !

cherylishungry

WELCOME BACK FOLKS! Presenting one of my favorite brunch dishes to make; SHAKSHOUKA! Absolutely delicious, really straightforward to make, yet has the potential to look super presentable on the dining table. Probably explains why shakshouka has been gracing the menus of independent cafes everywhere at *cough* not so *cough* graceful prices. ;P It’s basically eggs poached in a spicy tomato sauce and of Tunisian origin (somewhere in northern Africa, yes I checked!!). Shakshouka involves 2 main stages of cooking; stove top sauteing/simmering and later on, a bit of finishing up in the oven.

And of course, what better vessel to bring this dish to life… than our dear friend the cast iron pan! As we know the cast iron pan has impeccable heat retention, and is entirely composed of the same oven-safe material. This makes it the perfect candidate for seamless transitions between stove and oven cooking. Bonus: It…

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