About

A newly appointed SAHM since beginning this year to spend more time wth family and myself. I have a young daughter who is 5 and hoping to expand my family.

I love handmades, especially baking and sewing. Am exploring new recipes, craft ideas and many other interests through blogging. At the same time, sharing my views and thoughts about life, travel and not to forget shopping.

My inspiration on baking and cooking comes from my other half, sinsehkansai, who gives me lots of ideas through his cravings for certain desserts. Together with him, we try to put up nice photos to give justice to the beautiful things we made, seen and been.

Photos in posts can be used with permission. Please contact us through the comment section or drop us a mail. We would like to hear from you. 🙂

Thank you.

21 Responses to About

  1. imexcited says:

    Hello! Nice to meet you. I love your header photo – so cute and adorable!
    Btw, thanks for liking my one of my posts 🙂

  2. jakesprinter says:

    Great page you have here my friend , I update my about page too LOL,
    More power to your blog 🙂

  3. Alan (travellingfoodies) says:

    First time to your lovely blog while searching for an online recipe. Will visit more often. 🙂

  4. Kim says:

    Beautiful purple sweet potato recipes! I discovered them this summer at my local Asian market, and now I’m making them for Thanksgiving as candied sweet potatoes. I’m looking forward to trying out some of your recipes!

    • abusymom says:

      Hi, thank you for your kind words. 🙂
      Yup. I love sweet potatoes. The natural sweetness is really splendid. Looking fwd to try out your candied sweet potatoes too. 🙂

  5. dariussim says:

    Hi AbusyMom i have looked thru your your baking recipes but there is some enquires that i would love to ask you about! if its ok with you could, we exchange email address?

  6. tworedbowls says:

    I love your blog and am so glad I found it! Your photos are beautiful and your cooking looks divine. (And your daughter is so adorable!)

    • abusymom says:

      Thank you for your kind words. 🙂 It is a pleasure to make friends with other bloggers from other parts of the world. I love your blog too. The clean, neat and chic layout. Wow. And I am definitely going to try out the blueberry muffin recipe you shared. 🙂

      • tworedbowls says:

        Oh, thank you so much!!! That’s so nice of you 🙂 It really did take me awhile to figure out what kind of layout I wanted (especially since I don’t want to fork over the money for custom designs and such.. haha) But in the end it’s all WordPress 😉 And I hope you like the blueberry muffins!! I don’t know if it’s the best out there but it’s a solid and dependable choice, that’s for sure. Thank you so much for your kind comment! Excited to see more of your blog and so glad I found you!

  7. dodgebolivia says:

    Hello, great page !!, I want to use tour pictures of Blueberrys in a Magazine, (www.gourmetravel.net), please contact me (web@sugrey.com)

    Regarts

  8. Pete Kerwien says:

    Hi: I would like to use your Fuji photo (with wind blowing) in a story I am writing to my kids about my hike there 50 years ago. May I have your permission?
    Thanks.

  9. svebluba says:

    Love your pics and ideas in baking!

  10. svebluba says:

    Hello Friend!
    As I promissed on IG, here’s my recipe for the Orange Cinnamon rolls:
    I used a kouignAmman dough ( you can get the recipe here- http://www.thekitchn.com/how-to-make-kouign-amann-at-home-cooking-lessons-from-the-kitchn-190760) as a base for the rolls.
    I just rolled the dough with sugar and cinnamon and used a glaze of thinly sliced oranges and orange juice/ sugar reduced on top of each rolls after the proofed.
    Bake them at 350F for 30 mins. They are indeed delicious, a buttery goodness.
    The link above is a recipe very close to how I make my kouigammans, these croissant/puff pastry crossovers. I hope you try them! 🙂

    • abusymom says:

      Hello friend,
      Thank you for the recipe! Am still figuring out the lamination process.
      The place I live in (Singapore) has temp range of 29-32oC everyday. So it is very challenging to prevent butter from melting while folding quickly and accurately. So the chilling of the dough is rather long , using 30- 40 mins.

      Well. I am going to try the recipe very soon. And update you soon.
      Thank you very much. Have a great week ahead.

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