Bling My Belly

I was at The Curve yesterday with intentions of looking for a nice multiple wrap leather bracelet at the bazaar when it decided to rain ala cats & dogs. So much for fulfillment.

….. that’s when I bought myself this

I’m ecstatic! The only thing is, I can’t wear it just yet because my piercing is not fully healed I assume. It’s only been about 20 odd days. I must say though, it has healed pretty well so far. No more discomfort and the redness has subsided. I can easily pop it up and down, turn it all around

I won’t take the risk to change it just yet … giving it until next month or so.

I do hope the new stud lasts as it’s a cheaper one made from stainless steel. One thing I noticed is that the bar is slightly thinner than the current one I’m wearing. Will my hole adapt to the thinner bar and I won’t be able to use the thicker bar again?

It’s just a VERY slight difference in thickness though.

Yeah, my mom still thinks I’m crazy for piercing my navel .. but who cares, I’m happy

Pastuna

I had to fend for my own dinner on Saturday night since my parents had to attend a wedding dinner ( I wasn’t invited ). So much for the thought of buying food from outside stalls when I decided I was too lazy to step out of the comforts of my home. After a quick dig in the cupboard, I made myself something simple yet delicious

Ingredients

Pasta – any type u wish
Mayonaise
Mustard Sauce
1 small Red Onion
Carrot
Tomato
1 can of Tuna

Boil the pasta first in plenty of salted water with a few drops of oil until al dente (fully cooked but not overly soft). Drain, place into a bowl and chill in the fridge once the pasta has stopped steaming.

Grate the carrot, dice the onion and cube the tomato – portions are totally up to you. You can also add shredded lettuce .. etc. It’s quite a personalized dish, depending on your creativity and palate. Open the can of tuna chunks and drain the oil/water.

Once everything is ready, place the fish and the chopped ingredients into the bowl of cold pasta. Add one and a half tablespoons of mayonaise and about a teaspoon of mustard sauce. The sauces varies with the portion of pasta obviously, so again, its up to you. Just don’t add too much mayonaise or else it will overshadow the taste of the other ingredients. Add salt and black pepper to taste.

Mix everything up evenly, making sure the tuna chunks/ flakes are well separated. Chill in the fridge for 10 minutes or so before eating