So here is the long overdue pic of ‘The Bump’… or maybe I should say ‘The Carrier of The Bump’. I was in two minds of posting this up, because the first thought that came to my mind was “ haiyooo… how fat am I??? ” But then the other voice in my head remarked how fatness was such a silly cliché thing for a pregnant woman to think/say... furthermore hubby has been unfailing in his counter-fat assurances that I feel safe enough to reveal myself in all my bumpy (and slightly dumpy) glory.

So after going public, I’ve been receiving a few more congratulatory messages, both online and offline. As usual there’s the gush of congratulations/hugs/pats/smiles… a quick admiring glance at my belly, followed by the usual mini Q&A session… which I really don’t mind, it’s all part of the whole sharing and caring. So since this is a space to journal and communicate, I present to you my pregnancy FAQs: How far along are you? As of today, I am 17 weeks and 4 days along. When are you due? December 26 th (yes I know, I know… it will be my big Christmas present this year) Any morning sickness? Yes sort of, mainly in the first 3 months, but it was more like evening sickness and sometimes all-day-long sickness. But I’m feeling better now. Any food cravings? Not really. I pretty much eat anything. I do miss my variety of soft cheeses and cold cuts, though. Any food/smell aversions? I did feel a bit queasy in the early stages, but not specifically related to a particular fo...

So the verdict is out… here is the little culprit that has been behind my inconsistent blog posts for the past can’t remember how long. (ultrasound at 13 weeks) We’ve told quite a few people verbally already, so no harm throwing it out open here as well I guess. I started out with trying to journal my thoughts on what’s been happening, but then everything sort of faded away when I started to have to deal with real issues like morning sickness (in my case it was evening sickness and sometimes all-day-long sickness), tiredness and juggling with an enormous workload at the office during that time. So until I gather my thoughts on what is happening now, here is the backlog from my journal to fill in the gap for now. 18th April : Feeling a discomfort in my breasts which has been persisting for a few days. I have been having suspicions and flickers of hope but held off as long as possible in case I am disappointed yet again. But I can’t help complaining of the discomfort. Hubby ...

I haven’t posted anything on my cooking escapades lately. So here’s another one of those yummy and supposedly difficult to prepare traditional Malaysian/Singaporean delicacies, using the idiot-proof method to make. Presenting….home made tau foo fah (the cheat version) Start with a carton of plain soy milk. You can also use the sweet soy milk from the Asian groceries if you like the added sweetness, but authentic tau foo fah is supposed to be plain with the sweetness coming from the syrup. Pour your desired amount into a saucepan and heat it up gently. Now for the secret ingredient… agar-agar powder! I added about a teaspoon to about 500ml of soy milk. I’m not sure if it is the same for all types of agar-agar powder. But the idea is to make the soy milk set to a slightly wobbly consistency… not too firm and jelly-like. Ensure the agar-agar powder is completely dissolved then turn off the heat and set aside to let it set. When serving it, just scoop off thin layers, just like t...