Mr. Boy Boy and Me

Marley and Me-The movie which let me cry when I watch it every time.........

This is because of him-
MR. BOY BOY

This is our family member since my elder sister adopt him in year 2003.He just like Marley in that movie: naughty but cute.  He accompany me during my childhood,lives of high school and matriculation. Because of him, my life become interesting, full of cheerful and joyful. He cried when we cut his hairs. He bit us when he scare us to take his food away. He protected us when the big dog barked and wanted to bite at us and although he is small. He hated to eat medicine so we must force he to eat it. He also scared thunder firework..........every moment with him I WILL REMEMBER FOREVER

This is his last birthday(70 years old: 1 year = 7 years old) we celebrated together. After few days(6-7-2013)is dead when he just arrived the clinic. but I knew that he was so painful because he already sick few weeks and waited until the weekend so that he can see us (my grandparents who only come on weekend, my parents, his mum-my elder sister, my second sister who already move out and just visit us on weekend, my third sister and I)

THIS IS OUR LATEST FAMILY PHOTO WITH MR. BOY BOY.

LOVE U and ALWAYS REMEMBER U...

MR. BOY BOY

My Barbie Dolls

I'm a Barbie Collector since I was young. This is my design home for my barbie dolls. Thanks for my daddy to build 2 cupboards for me to display my Barbie doll.

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Recipe of Blueberry Cheesecake

Ingredients

For crust

• 2 1/3 cups graham cracker crumbs
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup sugar

For filling

• 4 8-ounce packages cream cheese, room temperature
• 1 1/2 cups sugar
• 1/4 cup all purpose flour
• 5 large eggs
• 1 16-ounce container sour cream
• 1/4 cup milk
• 1 tablespoon vanilla extract

For topping

• 1/3 cup all-fruit blueberry spread
• 2 6-ounce baskets fresh blueberries or 12-ounce package frozen blueberries, thawed, drained

Preparation

Make crust:
Position rack in center of oven and preheat to 375°F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.

Make filling:
Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust.

Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.

Make topping:
Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.

Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.

macaroni cheese bake resepi

Ingredients

Serves : 4 - 6

• 500g macaroni pasta
• 500ml skimmed milk
• 2 tablespoons plain flour
• 175g grated mature Cheddar cheese
• 1 teaspoon dry mustard powder

• 1/2 teaspoon salt
• 1/4 teaspoon cayenne or black pepper
• 2 tablespoons breadcrumbs
• 2 tablespoons grated Parmesan cheese

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Directions

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

1. Preheat oven to 200 C / Gas 6. Grease a medium baking dish or six ramekins.
2. Cook pasta according to packet's instructions. Drain and return to the cooking pot.
3. Meanwhile as the pasta cooks. Combine milk and flour in a saucepan. Whisk until smooth. Cook over medium heat, whisking continuously until the mixure starts to thicken slightly.
4. Remove from heat and add 175g cheese, whisking until smooth. Season with mustard powder, cayenne pepper and salt.
5. Stir cheese sauce into the cooked pasta. Spoon mixture into the prepared baking dish. Sprinkle breadcrumbs and grated Parmesan on top.
6. Bake for 25-30 minutes for medium dish (20 minutes for ramekins) or until heated through. Remove from oven and let stand for 10 minutes before serving.