Akhirnya semalem nyampe rumah jugah ... pas jam 7 malem. Ngurusin mobil bentar (isi bensin) trus cabut beli sate sekalian ngisi bensin :). Rumah amannnnn ... cuma ya rada berdebu ajah. Capek jelassss ... kurang rasanya 5 hari ajah disana, kurang ke ITC-nya ... maklum ratu ITC ... gak bisa cuma bentar ajah kalo kesana ... hahahahaha. Hobby kok ke ITC bunnn ... :D.

Eniwei ... gak sempet kemana2 ... musti nyelesein urusan yg harus diurus ajah (ini kenapa musti disempetin ke jkt), calon tempat inggal & sekolah done .. nanti selanjutnya si ayah yg nyelesaiin urusan, moga2 semuwa lancarrrrrrr jaya.

Gak sempet ke tbk blasss (udah diwanti2 ama bapak presiden soale .. hehehehe). Muter2 jugah cuma seputaran senayan gak jauh2 dari pjompongan. Crita lengkapnya di blog Nadine ajah yaa.

Btw, sbelum berangkat kemaren paginya sempet bikin lemon custard cake, resepnya dari sini, berhubung lemon cuma satu jadi kurang krasa greget lemonnya. Lain kali pengen nyoba lagi dengan lemon dibanyakin ... biar lebih asyem sweger rasanya :)


Lemon Custard Cake
Source: Martha Stewart

Ingredients
Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest, (1 lemon)
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
Confectioners' sugar, for dusting

Directions
1. Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
2. In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.
3. With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
4. Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.