Saturday, December 24, 2011

Girl, Domesticated. Kitchen Affairs: Episode #2

I did it again. After a long 'hiatus' after my first kitchen affair, I'm back.

Inspired by a dish I ate when in US on a road trip, I googled and experimented the receipe and will try my best to replicate it. Tom Yam pasta.

Last attempt was a few weeks back which got the thumbs up from the folks at home, and today, I will try it yet again to feed my fellow runners.

Hope it'd turn out well and they'd like it.

Calling for the inner chef in me, don't be shy today and come out and play...


Friday, September 2, 2011

When we're done with our job...

slogan for the field marketers to use to promote ourselves to field sales.

When we're done with our job, you'll be all sold out.

Wednesday, July 6, 2011

Day 13 of more to lose

Seems like plan is working. 3kg loss in 3 weeks.

Hope the trend and determination continues.

3 more kg to go...

Saturday, June 25, 2011

Day 2 of more to lose

Still hungry.... but I think I found a way to... er... distract myself. Arrange for lunch hour conference calls. Yesterday, I had near back to back calls from 10am all the way to 2pm. Not much chance to eat.

Did a quick weigh-in at night when I got back home and it seems like I did lose some weight already in just 2 days' time.

Guess eating way minimally and not sleeping well has some effect.

Friday, June 24, 2011

Day 1 of more to lose

So hungry!!! It's a torture to see a spread and yet one can't eat them all like how I'd use to - no holds barred.

It's sad but true. I'm going to become one of those who barely eats and nitpick on their food from now on. I hate it!

But this is a doctor's advice I can't exactly ignore. To lose weight.

The only consolation was the fun social event tonight to hang out with the girls. It was good to catch up and hopefully all the laughing made me feel more full.

Let's see how tomorrow will go.

Thursday, May 19, 2011

The importance of being RASCI....

I didn't realize how important one of the trainings I had attended in Juniper some years ago, would and could actually help me not only in my work but its applicability to many other situations outside of work.

If practiced correctly, it can really help people in getting clarity on what they need to do and become a lot more effective in their various roles.


R = Responsible - owns the problem / project
Responsible - these people are the “doers” of the work. They must complete the task or objective or make the decision. Several people can be jointly responsible.
This is the person, or group, who is responsible for performing a task. Bear in mind the old adage that when nobody is responsible for getting something done then nothing gets done. Also, a similar situation can occur when too many people are potentially responsible with little to no coordination and oversight to ensure that the task is completed. Another issue to consider is when a person has lots of “R’s”. Are they doing too much?
A = to whom "R" is Accountable - who must sign off (Approve) on work before it is effective

Accountable - this person is the “owner” of the work. He or she must sign off or approve when the task, objective or decision is complete. This person must make sure that responsibilities are assigned in the matrix for all related activities. There is only one person accountable, which means that “the buck stops there.”
This is the person who is held accountable for the task being complete. In some cases, risks can be managed by segregating the responsible and accountable roles. In general, one person should be accountable for a task being performed. At the same time, if a person is accountable for most of the steps in a procedure, one must consider if there is a segregation of duties issue wherein the person(s) control an excessive amount of the procedure.

( S = can be Supportive ) - can provide resources or can play a supporting role in implementation

Some groups add this in as a fifth responsibility. “S” identifies a person or group who provide resources for a task to be completed. When charts include this category, they are referred to as “RASCI charts” but otherwise are identical to RACI charts.

C = to be Consulted - has information and/or capability necessary to complete the work

Consulted - these are the people who need to give input before the work can be done and signed-off on. These people are “in the loop” and active participants.
These are the people communicated with prior to a task being performed. Essentially, their input is sought after and factored in prior to action taking place. As the number of parties consulted with increases, the speed with which action can be taken decreases. Conversely, too few and improper decisions may be made

I = to be Informed - must be notified of results, but need not be consulted

Informed - these people need to be kept “in the picture.” They need updates on progress or decision, but they do not need to be formally consulted, nor do they contribute directly to the task or decision.

These are the parties who are notified about a task after it has been performed. If the correct parties aren’t informed in some situations, then incidents can arise from groups wondering what changed. At the same time, if there are lots of people being informed, is it necessary?


 



Saturday, April 23, 2011

Balance eating

Group 1: The carbs - your body's source of energy
Eat
5 to 7 servings, of which 2 to 3 servings should come from wholegrain products
What's in a serving?
- 2 slices of bread (60g)
- half a bowl of rice (100g)
- half bowl of beehoon (100g)
- 1 large potato (180g)

Group 2: Meat and alternatives - food containing protein
Eat
2 to 3 servings, of which half a serving should come from high-calcium products such as milk and cheese
What's in a serving?
- 1 palm-sized fish, lean meat or skinless poultry (90g)
- 2 small blocks soft beancurd (170g)
- 2 glasses milk (500 ml)
- 2 slices of cheese (40g)

Groups 3 and 4: Fruit and vegetables
Eat
2 servings each. Tip: Don't just stick to your greens. Go for a variety of coloured fruit and vegetables which research has found to be beneficial to health.
What's in a serving?
- 1 small apple, orange, pear or mango (130g)
- 1 wedge pineapple, papaya or watermelon (130g)
- 10 grapes or longans (50g)
- 1 glass pure fruit juice (250ml)
- ¾ mug cooked leafy or non-leafy vegetables (100g)
- 150g raw leafy vegetables

Tips on eating well from TTSH principal dietitian Lim Ai Vee

- Eat regularly. Skipping meals can lead to overeating at the next mealtime.
- Focus on your food. Chew slowly to allow your body to recognise when it is full and thus minimise overeating.
- Snack healthily.
- Beware of drinks containing excessive sugar. Keep alcohol intake at a moderate level.
- When eating out, choose foods from outlets that participate in HPB's Healthier Hawker Food programme or dishes with the Healthier Choice logo.

What's Eating You Today?

This blog is a space for me to write about my hobbies. I'd like to share where I've been to, what good food I have tasted and things that I'm passionate about. Most importantly, it is about things that stir feelings of emotions. Enjoy.