This was one of the better weekends I had in this month apart from the miserable weather. I won tickets to VSO’s opening courtesy of News 1130. What a treat, as we were seated in the centre section. This year marked VSO’s 95th Anniversary. No words could describe the beauty of the Orpheum. Inspired by European Opera Houses, the interior was a marvel. From the rich red carpeting to the beautifully brightly lit chandeliers and intricately detailed ceiling, it represented passion, grandeur and refinement; traits one sees in Europe. If you listen even more closely, one might even hear Beethoven, Mozart’s music resonate. :). The highlights were by Dame Evelyn Glennie who gave a spectacular performance and my favorite Bolero. I could literally feel my heart beat to Bolero from the softer beginning to a powerful finale. Everyone who attended was awe stricken and VSO received a standing ovation to a much deserved performance.
Besides going to the VSO this weekend, I also ventured to Science World. Like a girl scout undeterred by mother nature, I braved the weekend’s nasty combination of torrential down poor and wind in order to attend the exhibits. Science World had free admission all weekend. Guess what that means? Yup, long line ups of eager awaiting kiddies and their families. First stop DINOSAURS….why…hello there, Mr. Rex and Pterodactyl. Mouths agape, everyone was in awe as evident by the flashing cameras. Giddy as school children, adults were eagerly taking a photo with their new found buddy, Mr. Rex. Dino exhibit definitely hit the spot for me.
The Jenga exhibit was another crowd pleaser as it showcased Architecture. Individuals of all ages raced around their creations while carefully laying down each piece to build a masterpiece. Imagine their glee when the jenga pieces started to wobble and well…you know what came next….CRASH heheheh. Here are the photos of the exhibits.
Finally… nothing could be better than a nice warm dessert. I reverted back to my favorite, Black Sesame Pudding. A classical dessert that never looses its appeal to Asians, it was actually delicious and nutritious too :). The mighty black sesame packs a powerful punch in minerals, such as zinc, magnesium, copper, vitamins and antioxidants. Instead of the store bought instant mixes, I decided to make it the traditional way. Say hello to Mr. Blender.
The key to making a smooth Black Sesame Pudding was making sure that the rice was soaked thoroughly first. Similar to cornstarch, the rice serves as a thickening agent. For a strong toastier taste, toast the black sesames and finely grind them. Almonds were also a tasty addition so soften some too.
Methodology: Blend the almond and water until you get a smooth consistency. Then add the ground sesames, again making sure the mixture was granule free. Incorporate the rice last. Boil about 4-5 cups of water and gradually add in the sesame/almond/rice mixture. Stir continuously until smooth and break any occuring lumps. As the mixture thickens add in enough sugar for sweetening.