SALILA [water]

I fell for these lovely natural aquamarine gemstones with its variety of colors, ranging from sea foam green to robins egg blue, once I laid my eyes on them. For awhile, I was not sure what to do with them, but they keep calling my name. So I would come and touch them everyday...just as I do with my other stones waiting to be turned into beautiful pieces of jewelry. A few days ago, I grab them, some pearls, chain and what not and set to work. I made Salila into a double layer bracelet and arranged them so so that the pearls and gemstones roll and chase each other as wave on the surface of water would.

Aquamarine is a 19th anniversary gemstone, and birthstone of the month of March.

Metaphysically, aquamarine is known as a stone of courage and fortitude that can bring great power. It is said to assist with quick intellectual response. It brings inner peace and self-love, gives shielding for the aura, and is said to bring angels for their guidance and protection. As such, it is an excellent crystal for meditation. Aquamarine is used metaphysically to dispel anger and fear. Aquamarine is also used psychically to do past life recall and work. It is also said to be a wonderful good luck stone. Aquamarine is reputed to assist with calming communication issues. It is said to be attuned to the sea and protect travelers on water and sailors. In crystal healing lore Aquamarine has been used for healing GERD, chronic fatigue, the endocrine system, eyes and eyesight, fluid retention, headaches, intestinal disorders, the nervous system, phobias, and teeth and gums. Aquamarine is associated with the throat chakra.

PEAR TART

Apparently making tart is easier than what I had imagined. Soft pear and tart with a hint of almond. I used muscadine jelly than the usual apricot. HEAVENLY!!

MARTABAK TELUR

New year, new habbit...new things to think about. Although I did not officially make this my new year's resolution, it is my intention to get to know cooking from my home town better...the food from the lustrous Indonesia. My first experiment is a dish called Martabak Telur which basically is wrapped ground meat, eggs and shallots, served with cucumber salad. You can make your own martabak skin or use ready made egg roll skins instead...just like I used on the picture.

Although martabak telur is usually eaten as an afternoon snack, it also makes a wonderful breakfast. I can eat it anytime of the day really :)
Ingredients
Skin
500 gr flour
1 tsp salt
1 cup water
oil
Filling
400 gr ground meat [traditionally we use ground beef, but I use turkey in mine]
6 cloves shallots, minced
4 stems green onions, chopped
1 tsp salt
1/2 tsp black pepper
1 tsp ground coriander
1/2 tsp ground caraway
10 eggs
Skin | Mix flour, salt and water until the mixture forms a ball. Soak in oil for about 2 hours. Roll dough on oiled surface to form a square.

Filling | Heat a couple of tablespoons oil on a pan, add shallots and sauté until soft and aromatic. Add ground meat, black pepper, salt, coriander and carraway. Cook until meat is done. Whisk 2 eggs, add green onions and ground meat mixture.
Martabak | Heat some oil in a pan on medium low heat and place the skin. Place the filling mixture into the skin, just enough to leave some room on the sides. Fold the sides to form a package. Flip once the bottom side turned brown.
Enjoy with cucumber salad and hot chili.
This recipe is courtesy of my cousin Daisy Legimin: daisycooking.wordpress.com/2010/11/25/martabak-telur/