Mum sick and i'm such a klutz

I'm such a klutz again!

I was like totally forgot my notebook today which I brought back home with me on wednesday coz my mum was told to go to hospital and stay for a few days by the doctor from the polyclinic.

It was only until I was waiting for the bus 145 then I suddenly remember that I was missing something.... MY NOTEBOOK.. (Imagine that I usually just rush up the bus when i see one. No time to think.)

How the hell am I suppose to work without my notebook?? No choice I've got to call Jessie and SS to tell them that I would be working from home today.

Yeah... Mum is fine. The doctor at the hospital tells her to GO HOME... -_-

Triple Chocolate Mousse

Ingredients:
Bittersweet Chocolate Mousse

6 oz bittersweet chocolate, chopped
1/2 tsp gelatin powder
1/2 cup milk
1 1/4 cup whipping cream

White Chocolate Mousse

12 oz white chocolate, chopped
1/2 tsp gelatin powder
1/2 cup milk
1 cup whipping cream

Milk Chocolate Mousse

10 oz milk chocolate, chopped
1/2 tsp gelatin powder
1/2 cup milk
1 cup whipping cream

Directions:

1. For bittersweet mousse, melt chocolate in a bowl resting over a pot of gently simmering water, stirring constantly. Stir gelatin powder into milk and let sit for a minute. Heat milk (microwave is easiest) to just below a simmer and whisk into chocolate. Let cool to room temperature. Whip cream to soft peak and fold into chocolate. Pour mousse into a plastic wrap-lined 9-inch square pan, spreading well into corners. Chill for at least 1 hour.
   
   
2. For white chocolate mousse, follow the same method as the bittersweet mousse: melt the chocolate, add gelatin to milk, heat the milk and stir in, let cool, whip cream and fold into chocolate. Spoon or pour gently over bittersweet mousse layer and chill for at least 1 hour.
   
   
3. For milk chocolate mousse, repeat the same process, and pour mousse gently over white chocolate layer. Chill for at least 4 hours before serving.
   
   
4. To serve, invert pan onto a plate and peel off plastic. With a hot, dry knife slice squares of mousse and lift onto plates with a pie-lifter.

Yield: 1 9-inch square pan.
Makes 9 to 12 servings.

Rice milk

Ingredients:

4 cups water
1/2 cup uncooked rice (white or brown may be used) or 1 cup cooked rice (white or brown may be used)
1/2 teaspoon vanilla extract
1 tablespoon sugar/honey

Directions:

1. Cook rice, vanilla extract and water until very soft.
   
2. Let it cool, put mixture into blender or food processor and blend until smooth.
   
3. Let stand for at least 45 minutes, then strain through cheese cloth.
   
4. Serve chill or use as a sub for milk in smoothies.