Reflection at Bedok Reservoir

Taken with K770i.

HDB Flat

ION

ION, originally uploaded by alfie_ahhh.

The new shopping center at Orchard Road. (Well, maybe not so new anymore... but it is still new to me...) Here's the structure at the front, holding up the shelter.

Jetty @ Busselton

Jetty, originally uploaded by alfie_ahhh.

This jetty is 2km long... and has an underwater observatory at the end of it... but, sadly, it was closed for repairs when I was there...

Biscotti

2009 Aug 075, originally uploaded by alfie_ahhh.

1 cup (145 grams) blanched whole almonds, toasted and chopped coarsely
1 teaspoon (5 grams) baking powder
1/8 teaspoon salt
2 cups (280 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract

Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. With floured hands divide dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide. Transfer logs to the prepared baking sheet, spacing the logs about 3 inches (7.5 cm) apart, and bake for 35-40 minutes, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.