Snowball**Diary: 12月 2011

2011年12月31日星期六

龍蝦燒，讚！

去Element閒逛之後諗唔倒食乜，就落咗佐敦搵嘢食，行吓行吓就去咗條燒烤街，有重慶燒、龍蝦燒等等.... 無計劃下就坐低咗....

跟住老公就攞咗部ipad出來响openrice check吓間嘢好唔好食.... 點知....

1811
吓.... 唔喺入咗黑店吓話.....

Turn out 啲嘢都ok，serve我哋果個姐姐態度好好....
$280食倒咁多海鮮，算唔錯！

俾個

牛俐(左)、羊肉串燒

芝士蒜蓉焗金菇、蒜蓉焗龍蝦

芝士海鮮焗飯、清酒煮青口

評分：

(滿分為5星，只評食物水準)

2011年12月30日星期五

中投公司指經濟環境不確定帶來投資機會

30-12-2011 香港電台

中國投資公司總經理高西慶表示，不確定的經濟環境帶來海外投資機會。

高西慶在《新世紀》財經新聞周刊上的文章中表示，近期國際市場出現不少投資機會，例如，由於市場信心問題，部份優質資產的價值被低估。賣方急需套現，亦可能令買方取得難得的有利條款。

高西慶說，未來數年中國公司在海外投資將出現大規模增長，但面對外國監管的挑戰，以及缺乏經驗和人才機制的挑戰。

高西慶本月較早時在1個論壇上表示，中投公司有興趣投資英美及加拿大基礎設施。

中投公司年報顯示，截至去年底資產規模已擴大至4100億美元。

2011年是很不容易的一年，指數跌幅達兩成之多。

回顧今年的過失，還是『急』和『貪』....
於恒指市盈率高於10倍已經急不及待入貨，恐防買不到。
事實可能是，2012年及往後日子還有很多入貨的機會....

今年有個新嘗試 -- 買細價股，如晨鳴紙業(1812)等等，
後來發覺，細價股不是我杯茶...
我實在忍受不了那些巨大的波幅....
又是一個「從錯誤中」學習及了解自己的機會...
還有那個比亞迪(1211).... 這是前年的錯..... 今年的債.....
出嚟行，遲早要還....

總括來說，只有後來恒指10倍PE下買進的盈富基金(2800)，
是跟著計劃行事....
是理性的行動....

預計2012至2013年，全球實體經濟繼續不景氣.....
股市都喺無運行....
於恒指10倍PE下會繼續以蝸牛的速度入貨....

這些年，需要的，是耐性、信念及勇氣.....

恒生指數：18,434 按年 4,691 (20%)

投資組合盈利(自2010年2月9日成立)： 11.2%

現金比率：53.3%

(連股息、定期到期利息)

2011年12月26日星期一

終於食倒啦！吉列豬扒@ Tonkichi

我哋坐包廂

次次經過Tonkichi都排長龍，今次竟然有位

Order 之後，就俾咗啲芝麻我哋自己磨碎

之後加吉列豬扒專用的醬汁

自制的『混醬』

Tonkichi

多款醬料

吉列豬扒+吉列蠔，我想講，
我咁大個女都未食過咁香咁鮮味多汁的蠔！！百個讚！

世貿中心外的聖誔裝飾好靚

評分：

(滿分為5星，只評食物水準)

2011年12月25日星期日

終於買咗《喬布斯傳》！

今日北上尋歡.....

嘩，乜大陸啲KTV噉豪華(好似酒店噉)......
同埋，乾淨過香港果啲.....

之後，去深圳書城，收穫喺：

簡體版喬布斯傳，只喺68蚊人仔，抵到爛！！

還有....

跟住返金鐘Pacific Place? ! no! 呢道喺深圳羅湖「萬象城」，
好似將香港個「又一城」搬咗過嚟... 超多名牌！
睇嚟啲自由行好快唔洗嚟香港shopping...

2011年12月24日星期六

X'mas eve special: Roast chicken with crispy potato

MERRY CHRISTMAS!!!

A recipe from Gordon Ramsay

INGREDIENTS

1 large free-range chicken, about 2kg
125g butter, softened
2-3 tbsp chopped mixed herbs, such as parsley, basil and thyme
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped (今次無落)
1 unwaxed lemon, zest finely grated
Sea salt and freshly ground black pepper
1kg floury potatoes
2-3 tbsp olive oil or goose fat

METHOD

Remove the wishbone from the chicken to make it easier to carve. Lift up the neck skin to expose the wishbone and cut this away from the flesh, using a sharp knife. Where the tip meets the breastbone, stick the knife in and smash down with your fist to break it for easy removal.
Mix 100g butter with the herbs, garlic, chilli and lemon zest then season with salt and pepper. Work your fingers under the breast skin to loosen it then insert the herb butter. Smooth the skin back in position, massaging to spread the butter evenly. Rub the remaining butter all over the chicken skin then season.
Preheat the oven to 190˚C/gas 5. Peel the potatoes and cut into large chunks. Par-boil in salted water for 5 minutes. Drain well, return to the pan and give them a good shake. Heat the oil or goose fat in a large roasting tin and when it is really hot, tip in the potatoes. Brown them lightly all over with some seasoning. Remove the tin from the heat and rest a roasting rack over the potatoes.
Place the chicken on the rack and roast for about 1 hour, basting the chicken with the pan juices and turning the potatoes 3 to 4 times throughout cooking. (If the potatoes are ready before the chicken, remove them from the tray. Return them to the oven to warm through while the chicken is resting).
To check the meat is cooked, insert a skewer into the thigh meat; if the juices run clear it is cooked. Remove the chicken from the rack and leave to rest on a warmed serving dish, covered loosely with foil. Keep the potatoes warm in a low oven. To carve, remove the legs first – this will make it easier to slice
the breast meat.

2011年12月21日星期三

Bakery, Pastry & Cookies Class (3)

Lesson Three: Raisin Scone, Bakery Stollen & Bran Muffin

(1) Stollen (德國聖誕麵包)

A Stollen is a loaf-shaped cake containing dried fruit, and covered with sugar, powdered sugar or icing sugar. The cake is usually made with chopped candied fruit and/or dried fruit, nuts and spices. Stollen is a traditional German cake, usually eaten during the Christmas season, when called Weihnachtsstollen or Christstollen. A similar cake, found in Dutch cuisine, is called a Kerststol in Dutch, while in Italian cuisine the panettone also shows a likeness.