Upcycle Living

I still remember one of my early secondary school science lab projects where we were told to bring some mung beans in to school, place them in a beaker lined with a layer of cotton then filled it with water and left it covered for a few days. When we went back to check on them, they had all sprouted into bean sprouts that we usually find in all sorts of cooking, and the looks on our little faces! Few decades later, while the whole world is in a lockdown situation due to the Covid-19 outbreak, the usually simple routine of grocery shopping became something not quite simple. Of course, thanks to the higher beings who invented the world wide web, we can now easily purchase our grocery needs online and get them delivered to our doorsteps. However, there are still things that we can't get easily, or they might be sold in large unit while we only need like a handful, such as bean sprouts. Here's when my old school project comes in handy. I am pretty sure that most domest...

The mint plants are growing so well I have to keep cutting and drying them, and I now have opted for a bigger container: my dish drainer which I don't use often enough. And I have to start labelling them so that I don't get mint mixed up with basil, as they will lose their distinctive shapes when dried.  Here's my little labelling stick: 2 small labelling stickers on a toothpick 😄 Last update: 15 Sep, 2017 Since  replanting the mint , I've trimmed and pruned (and try to root more for planting again) a few times to try making the plant more bushy. Whilst I'm not planning to cook anything with mint at the moment and the amount of mint leaves I cut are not exactly enough to make mint sauce immediately, I'll have to preserve them by drying. The process may take up to a week or so, depending on the weather, but it's not a complicated one. I'm doing it 100% manually, as we do not have any high-tech equipment specially built for th...