I think these birthday posts may span another week, there are too many photos. Yes, we did have a bbq, in response to Faa’s query. We had it on Saturday in conjunction with our cousin who celebrated her birthday 2 days before H’s. I spent today recovering. Spent the morning studying then had a nap for over 4 hours. I’m creating a visual chart to track my progress thru these days of leave so I can keep motivated. I find it a real struggle to keep on track with work, home and many things in between. Hats off to all those studying and juggling kids, family, it really gets chaotic! I met a friend a couple of years my senior who was sitting for the final part of the exam at the end of the month. She used the word busy about 5 times in one sentence, describing her active 2 year old, her exams, the end of her bond and the start of the subspecialist training and her husband just moving his practice to a private hospital.
Personally, I’m taking my time to take things one step at a time. I didn’t rush to choose a subspecialty and neither am I in a rush to complete my training, in fact I’ve barely started! I think medicine is a lifelong journey and no time is lost on the way. Its really ok if you haven’t decided or unsure, I think things fall in place somehow and meanwhile you do meet loads of fantastic people.
I think I’ve digressed.. So where were we? The bbq..
Getting started
My contribution: fresh sausages, this were grilled basted in BBQ sauce which gave it sort of a sticky tasty exterior. The chicken kebabs were made by marinating chicken pieces (I used the breast since H and I don’t eat any other part but feel free to substitute) in yogurt, ginger and galic pounded into a paste in a pestle and mortar and salt and pepper. Yogurt is a great tenderizer and really juices up the meat. Its then threaded with different colourful bell peppers using a long skewer which is found, u guessed it, at Mustafa’s! I’m officially and ad for this place.
Satay by H’s grandma. On a special satay bbq pit. The problem with other pits is that the stick tends to burn and drop off thus the need for this special pit for satay. The heat is all in the middle and the sticks stay on. Notice the pandan leaf tied with a rubber band? Its the classic basting brush.
Chicken satay
More chicken satay
Please help yourself.
Marinated feta for the pita. I find the Danish feta extremely soft and sticky compared with the traditional Arabic feta. And as all feta, it is very salty! Use sparingly with kebabas rolled in pita bread I made. (I managed to return the stale pita from the shop with a full refund)
The moon was full that night, photo taken by H as of most of the photos this post.
H is special and being married to him for close to 3 years still makes me feel like its the first day everyday. With his constant hugs and kisses, with the constant warnings to watch my step and not step on the puddle/crack/stone/branch on the floor, the meals delivered to me when I’m on call, always the reminder to drive carefully, to cross the road carefully, the slipping of notes in my hand, the careful pulling this person out of bed in the morning, ironing my clothes when I’m late, appreciating every single meal like its his first, sometimes licking the utensils much to the alarm of his mother “I hope you don’t do that in public!!”
Some people say he’s lucky to have me to cook for him, but have you ever cooked for someone who truly appreciates what you cooked? To really say “this is craazy, this is like the best!” and “can I have a little bit more, maybe just a little bit more, oh I’ll just finish it!” For someone who is very careful with money, he doesn’t hesitate to buy me whatever gadget I need for the kitchen. H said full of wonder once, with the right equipment you can make ANYTHING. Well, maybe not anything, but its nice someone feels that you can. Its coming to our 3rd year wedding anniversary and I feel truly blessed. Happy birthday H, you are the person who makes me truly happy.
