Coming to a month since I stopped working, I would say I have been enjoying it.
Normal house chores and mommy's duties occupy most of my time. Apart from the norms, we finally decided to get a new set of bookshelves to get my ever-growing numbers of books and magazines sorted and organised. No more scattering around the house that I had difficulty finding the books myself. As I will be spending more time in the kitchen from now on, additional kitchen cabinet will be done up to accomodate my new Fagor oven and to provide more spacious counter top for baking and sugar work. Can't stop thinking how I want to organise my new workstation though the cabinet will only be installed next week.
It was mother-in-law's birthday last weekend. Decided to make a simple Fresh Fruit Cake (the Asian style) for her. Hubby's family is bakery cake supporter. No high ratio cake with fancy sugar decorations. For the base, I had used the vanilla chiffon cake recipe which I have been sticking to. Cake was layered and filled with whipped cream and cocktail fruits. Frosted with whipped cream and decorated with fresh fruits. A very typical Asian bakery cake ;)
For a ste-by-step tutorial on how to decorate this cake, kindly visit this post at MCDC.