Fried Chicken at Christmas!

We decided to do the custom of having fried chicken over Christmas. Went to Paaru for dinner, rehashing a memorable dinner we had there a few weeks back. I didn't want any fancy dinner venue. I definitely didn't want turkey, roast beef or ham. I wanted something easier, something real, and quiet of which the dogs could come with. Paaru met all my requirements. I was happy to support our local restaurants instead of a chain or random big-name.

We had one round of drinks. We were quite relieved not to have any pressure to drink a lot. Two highballs for me were more than enough tonight. And a umeshu for J. We were happy to share two portions of salad of burratina, parma ham, nashi, and earl grey. 

Boxes of 'Paaru Fried Chicken' - PFC arrived at the table first, before other food items! Today held sauces of curry mayo, mala and tartare sauce. I ordered a box for myself because I didn't want to share the mash and coleslaw! I only wanted some skin and gave away the meaty parts. The meat was all thigh — a full thigh including the drumstick. Paaru's fried chicken is really delicious! Their dinner menu special this December is really good.

We did have other food. Hahahah. We couldn't be eating fried chicken all the way. Besides the large portion of cacio e pepe that held a tad more pepper than usual (but still okay), tonight, we had an extra small serving of beef cheek pappardelle. Pasta always satisfy the inner carb monsters. And this table does like our carbs. We simply rein it in a little nowadays. 

Of course we got to dessert. Since the husband likes ice jelly and such, I had to have him try the anmitsu. It was a cheerful yet light bowl. I wanted the soba ice-cream with sticky date pudding. What I thought was pepper wasn't exactly pepper. HAHAHAHAH. Maybe I had black pepper bits in my mouth from the pasta. But the bits were cacao nibs. I really like jujube and red dates. However, I do not like the standard bakery version of it richly doused in butterscotch sauce or toffee. Think the one at PS.Cafe — not that. I hate that. I like a lighter version of it, say, the Korean versions. 

Paaru is lovely lah — we also received a complimentary blackforest parfait that held real cherries! That was surprisingly satisfying. Ahahahaha. Chocolate thingies.

It was a wonderful Christmas dinner! 

[11] I speak not as it were for want. For I have learned, in whatsoever state I am, to be content therewith. [12] I know both how to be brought low, and I know how to abound: (everywhere, and in all things I am instructed) both to be full, and to be hungry; both to abound, and to suffer need. [13] I can do all these things in him who strengtheneth me.

~ Philippians 4:11-13, Douay-Rheims

自家暖心暖胃滋補養顏魚片湯

I had a craving for fish soup. Not any iteration at the restaurants. I wanted my own. So I made that. Yes, I quite like my own fish soup; I'm persnickety like that. I don't like it too salty, and I like it hearty. I don't want it to taste of shitty fish, powdered stock and ginger. Ugh. 

I didn't have time to meander to the wet market. The fastest option was the supermarkets. Great World City had CS Fresh and Meidi-ya, and Ryan's — the combo is always perfect for my needs. The supermarket had lovely Japanese madai head and bones on sale, as well as a slab of easy tai on half price too. Those would be seared to form the base of the soup, in addition to chicken back bones and pork ribs.

The shelves didn't offer madai fillets today. Only tai. Will do. There were plenty of ikan kurau as well. These would be the fish marinated and seared to preserve their tenderness instead of being boiled to death in the soup. I could also crisp the fish skin with all its collagen. The husband loves fish skin. That goes for kyabetsu and bok choi too. The carrots and vegetable stems go into the boil, but the leaves would remain simply blanched at the end. The daikon is popped in somewhere in between. 

Choya likes fish too. And often, cooked fish is nice. I made two pots of soup. One small pot for Choya and a bigger one for us humans. This isn't exactly fish bone broth. I didn't cook it long enough to extract all the essence, but it's pretty nutritious broth. #ImpieCooks2025

I also got a pack of scallops and a pack of prawns. These would be seared in butter, drained, and then served atop the soup. It's umami too. The husband loves shellfish and never minds extra protein. Neither would the dog. 

Seared the ikan kurau and tai for Choya, along with one scallop and one prawn. The fish and some skin would go into the little cubed trays to be frozen. I'm not fond of freezing shellfish too long. If it's just one scallop and a prawn, she can finish it over two meals. Yes I'm very conservative with her intake because the goal is NO MUSHY POOP.

For the humans, one pot of soup was boiled down to three generous bowls over three hours. It would be our dinner tonight, and one bowl left for the husband's sipping pleasure the next day. We had a ton of fish, and so much cabbage. That would do nicely to fill the stomach. Neither the husband or I felt like having rice or noodles with the soup. 

The piping hot bowl of fish soup with all its gorgeous protein and omega-3 oils perfectly complemented the thunderstorm tonight. Husband was so thrilled with dinner. He loves soup lah, and can appreciate a superb bowl. Yup, I would totally and shamelessly say 'superb'. Mmmmmm.

Worked Out Really Fine in 2025

This wraps up a year of working out with intention, and lifting heavier with a coach. I also learnt the relationship between my food, weight and weights/muscles. I simply lower my intake of carbs and raise protein according to what my body tells me. 

I have totally decreased alcohol intake. That's a surprise! I don't need to go off of it. I like my alcohol. I don't feel that it's necessary to be a teetotaler. But with age, I'm a lot more mindful of the health risks and the sugar imbibed. I don't have an alcoholic disorder, and contrary to what I always say, I'm not exactly an alcoholic. When I had a cold, and I went alcohol-free for two weeks, that was not an issue.

I'm pleased with the muscle gains. I stepped onto the diagnostic scanner in the gym to check out the muscle mass. The last time I did was like in 12 months ago. I haven't grown heavier. I still toggle between 53-55kg, depending on whether I'm bloating for the month. The muscle mass, however, has increased. I do feel stronger. Functional movements are smoother, and steady. 

Over the Black Friday sales, I finally bought grips! I finally am lifting heavy enough to need them. Bought them from Frog Grips. It's based in Australia; they ship international of course; shipping to Singapore didn't take more than 10 days. They're quite cute. Hehehe. I didn't buy green lah. I hate that color. Neither did I want pink. Settled for good old black and boring. 

My word. Grips make such a huge difference. It's almost as if my fingers don't slip anymore, and suddenly gained extra grip strength! It made a difference to muscle-ups and slow pull-ups. It especially made an impact on my deadlifts. WOAH. My coach grinned and said perhaps I could consider a weight belt next. LOL NO.

I still don't own a Garmin or a tracker. Hahaha. I'm not bothered about it lah. How I feel is more important than what the statistics tell me. All I need to do is to build my strength and have muscles wrap my bones, preventing osteopenia and easing daily functional movements without getting that much weaker as I age.