The huge amount of pus on tissue from stray cat wound.

This is taken late evening of 30 August 2019. As one of the male stray cat found wounded morning of 29 August 2019.

The pus is oozing out when I hold the cat by its neck to get closer look of his wound.

I am able to spray wound medicine to its wound before leave the faculty yesterday. His body is heating up that time.

Somehow today I get hunch to press nearby skin of its wound area. And even my colleague who helped to pin down the cat was surprised to see so many pus coming out of the wound puncture. There is a very thick white pus flakes in the yellow pus discharge. Unable to take picture nor video of the pus discharge process and the cat wound since my hands already covered with pus residue. I should really make phone holder on my shawl.

The amount of pus from the wound on the used tissue.

This is more than 18 cut sheets from my toilet roll tissue used to wipes the cat pus.

My review on perfume Orange EDT from Hugo Boss

For me this is a sweet fresh scent with apple hint perfume. It does have similarities to certain air freshener scent. It definitely have strong resemblence with my Nourishing Skin Cream from Himalaya [1].

Regardless, I love using it since it have calming and cooling effect on me.

The look of my germinated purple nona (sweetsop) plant from seed.

This is taken last morning of 24 July 2019. Basically it took 24 days for one of the seeds to grow. After I ate the fruit last 30 June 2019 [1].

Till then, have fun in germinating seeds from fruit that you have eaten.

Reference:

[1] The look of smushy purple nona (sweetsop) last 30 June 2019 https://serinurulbeauty.blogspot.com/2019/06/the-look-of-my-ripe-purple-nona.html

Mulberry fruit buds from 2 tree planted outside work place.

The look of 2 mulberry plants planted outside my work place.

Picture of first mulberry plant taken 26 August 2019.

Picture of second mulberry plant taken morning of 27 August 2019.

Dinner with post graduate students and retired lecturer.

This event is held last 23 August 2019. It is a casual dinner gathering with post graduate students and retired lecturers. Main dish is soup using Qurban beef and bones. Food was prepared by lecturers, staff and postgraduate student from Digital Signal Processing (DSP) lab and Embedded lab. The event is held at Block P04. 

Dishes for the dinner: 

• ubi rebus (boiled cassava), 
• *meat+bones soup, 
• Baguette bread. To be eaten with soup
• Gardenia loaf bread. To be eaten with soup
• *KFC inspired gravy for barbequed chicken and meat, 
• *kelapa parut manis (sweet grated coconut) to be paired with steamed cassava,
• *Nigerian rice dish
• *Nigerian beef dish
• *Nigerian traditional drink in bright red

*Not much picture of the dishes since I am busy preparing the main dishes and make sure enough plate for the guest.

My green liner using green eyeshadow.

This is taken last 29 July 2019. After I experiment applying green smokey eyeshadow last 22 July 2019, I do next experiment to do liner using my green eyeshadow [1]. 

Pictures below taken using front camera to my Samsung J7 Prime phone with light assist from my 160 LED video light [2].

Overview picture with my pisang lemak manis (banana):

Close up pictures:

This is taken using lowest setting of the 160 LED video light. Makes me look more reddish in colour.

My simple evening make up look.

This is taken in the evening of 8 August 2019. I was on the way for site visit and meeting that evening. I just remove and put on simple make up look to make me look more alive.

The make up sequences: moisturiser→sunscreen→concealer (to hidr my dark eyebags)→define my eyebrows→blusher→lips using L.A. Girl code Bazaar.

The finished look below👇👇👇.

I look decent and alive. Have to put on effort when going for meeting and discussion.

My simple lunch: grilled marinated chicken cook using my travel cooker.

This is taken last morning of 13 August 2019. Where I put (dump) in my frozen marinated chicken in my travel cooker before I take my bath [1].
I decided to use my travel cooker since I am craving for scorched taste of grilled chicken. Where it is impossible to achieve using my lunch box. Can see the scorched part on the cooked chicken below👇.

By the time I settle down and finished half of my task, it is cooked well. I do let it cook for 40 minutes while I am finishing up my work. Despite it only took 15 minutes if using pressure cooker [2]. As it does makes more sense to use my 1.5 liter travel cooker than 6 liter pressure cooker for only 4 pieces of marinated chicken😅. Easier to wash also.

Picture of the nicely cooked grilled marinated chicken using flash of my Samsung J7 Prime phone.

Picture of the cooked dish using light assist from my mini LED [4].

Roasted tapioca/cassava.

This is taken in the evening of 21 August 2019. Manage to dig out 1 tapioca/cassava plant.

The look of weighted tapioca/cassava.

Tasting the roasted tapioca/cassava:

The look of female Eksotika papaya flower planted outside work place

This is taken in the evening of 7 August 2019. The look of female flower to planted Eksotika papaya outside work place area.

This plant have lots of female flowers. However only 1 fruit is available at this moment. Maybe due  to low pollinators in the area.

Cooking my lunch food in lunch box: marinated chicken with okra and steamed rice.

I am cooking my lunch food in lab using my precious lunch box last 6 August 2019. Marinated chicken with okra slices on top compartment and steamed rice in bottom compartment.

My review on perfume Ange Ou Demon Le Secret EDT from Givenchy.

This is taken last 5 August 2019. I was craving for tea scented fresh perfume. But perfume Still by JLo is too strong for me after testing it out the night before [1]. Even perfume Tommy Girl EDT too strong for me at this moment [2]. Which I have to opt for perfume Ange Ou Demon Le Secret Eau de Toilette from Givenchy. It is much milder and fresh tea scented perfume with hints of apple that suits my current olfactory system. More towards angelic scent. The bottle also very pretty like chandelier look. Especially the middle back edge.

My home made herbal ibu sirap (syrup).

I manage to make my herbal ibu sirap (syrup) in the morning of 28 July 2019. As the syrup in lab almost finished. Since I am coughing, I decided to add few herbs in my herbal ibu sirap (syrup).

The look of the finished look my herbal ibu sirap (syrup) that is full of herbs. Among used herbs is pandan leaves, turmeric leaf and spearmint leaves.

The made herbal sirap (syrup) drink that I made in the lab. It taste nice and tasty. Pandan taste and scent is good enough. Seems like my first attempt is a successful one.

My blue herbal drink that consist of bluepea flower and spearmint leaves.

This is taken in the morning of 4 August 2019. Where I make my herbal drink using 3 unit of  my blue bunga telang (bluepea/butterfly) flowers and 2 spearmint leaves. It does feel fancy seeing the drink turned blue colour. As the blue colour is coming from the petals of my blue bunga telang (bluepea/butterfly) flowers.

The pretty look of my ubi goreng (fried tapioca).

This is taken in the evening of 17 August 2019. Finished the cooking process after 1 hour and 22 minutes. 4 times frying tapioca coated with flour. Still crispy after 1 hour it is fried. The inner part is very soft and tender.

Size of my apple mint and spearmint leaf.

This is taken in the morning of 2 August 2019. Can see the huge difference between my apple mint and spearmint leaf.

Apple mint leaf is 5 cm long and 4 cm wide. While my spearmint leaf is 3 cm long and 1.5 cm wide.

My bingka ubi using freshly harvested tapioca.

This is made last 16 August 2019. My attempt in making kuih bingka ubi. Since I have plenty of them after harvest it last 15 August 2019 [1].
The look of the cooked kuih bingka ubi.

The pretty look of my blue telang (butterfly) flower.

This is taken in the morning of 2 August 2019. Finally my blue bunga telang (butterfly/bluepea) flower blooming. I manage to get 2 blooming flowers and 1 closed to be used in my ibu sirap (syrup).

The pretty yellow look of my ripe pisang lemak manis.

This is taken last 15 August 2019. My pisang lemak manis (banana) fruits already turned ripe yellow in colour. After keeping it in closed plastic bag to ripen it up for almost 3 days since it is harvested last 12 August 2019 [1].

It tasted sweet, fragrant and delicious. Worth the wait.

The look of ubi bakar (roasted tapioca) using fire.

This is taken in the evening of 15 August 2019. It was in the dedicated lot in Agro land plot in UTM Skudai. Going the for the first time after obtaining the lot for cleaning process of the lot before replanting. Able to harvest 1 tapioca plant, planted by previous lot owner. Quite a good progress for first visit. 

The look of ubi bakar (roasted tapioca). Taste great. Somehow it taste like ubi pulut. It is advisable to eat it while it is hot. As when it is cold, the smokey taste is quite intense.

The look of the harvested tapioca. The soil is quite porous. Quite easy to dig out the tapioca plant. Will need to harvest the rest of tapioca plant in order to clean the lot for replanting.

The look of my home made bingka pandan.

This is taken in the morning of 14 August 2019. I make eggless bingka pandan. As I do not have eggs available at home. But I have other ingredients available at home for egg substitute.

The look of the cooked eggless bingka pandan. It turn out well. No bau hanyir telur (eggy smell).

Among used freshly plucked ingredients: apple mint leaves and pandan leaves.

My new scoby layer after 3 days in new brewed sweet tea.

This is taken in the morning of 24 July 2019. After 3 days brewing the old scobies in new sweet tea for first fermentation process.

Side picture of the new scoby layer.

Top picture of the new scoby layer.

Barter trade kaffir lime cuttings with my black cekur plant.

This is taken last 25 July 2019.

Selfie with my black cekur plant.

Delivering my black cekur plant at the lab door of my friend.

She left me her kaffir lime cuttings outside my lab door.

Very easy transaction. Both party no need to be present during transaction.

Harvesting my fifth pisang lemak manis (banana) fruits.

This is taken in the morning of 12 August 2019. I have to harvest my fifth pisang lemak manis (banana) fruits since found one of them burst open today.

The huge and long size of my hempedu bumi leaf planted outside work place.

This is taken last 23 April 2019. Finally I know the type of plant that grow healthily in one of container outside my work place/lab area. After it start to produce seed pots. It is hempedu bumi plant [1].

The largest is 10 cm long and 3.5 cm wide (middle part of leaf). Medium size is 5 cm long and 2 cm wide (middle part of leaf).

Definitely much bigger, longer, wider and thinner than mine at home [1]. Seems like to be more than 70% increment in size. That is why I never guess it is a hempedu bumi plant from earlier. Fortunately my instict to let it grow bigger, worth the risk taken. Since it is quite good herbs.

Overview look of the plant.

The look of my scobies in new brewed tea for first fermentation.

This is taken late evening of 21 July 2019. Where I have poured new brewed sweet tea to the scobies jar. In order to start first fermentation process again to make my kombucha tea.

This time I increased my brewed sweet tea since the current jar is large enough to accomodate up to 1.4 liter of content in it.

Flavouring my kombucha tea with pandan juice.

I just manage to flavour my kombucha tea with pandan juice late evening of 21 July 2019. After almost 12 days it is under first fermentation process. It does not taste too sour despite I passed the ideal flavouring time of 7 to 10 days.

The look of the bottled kombucha tea infused with pandan juice for second fermentation. This time I did not add spearmint since I have ample supply of fresh organic pandan leaves [2].

The plump look of my pisang relong (banana) offspring.

This is taken last 7 August 2019. Where I dig out one of my pisang relong (banana) offspring. As it is sandwiched in between the main plant and one tall offspring.

This pisang relong (banana) offspring is open for sale. The price is RM 25 for 1 unit offspring [1]. It has been planted in temporary container for the time being.

The look of my cooked keladi (yam/taro)

The keladi (yam/taro) was harvested last evening of 18 July 2019. During process of replanting it.

I only manage to cook it in the evening of 20 July 2019.

The look of my delicious cooked keladi (yam/taro). I cook it with balance of my pisang tanduk (banana) fruit and barley.

My morning drink of pandan leaf+spearmint+apple mint.

This is taken in the morning of 19 July 2019. Where I make hot drink using pandan leaf+spearmint leaves+apple mint leaves. As I have extra pandan leaves to be used for my kombucha second fermentation tomorrow. The spearmint and apple mint leaves from the stem that I accidentally pull out when I clean up weeds in their containers.

I used half of pandan leaf. Around 6 cm long and 2 cm wide. 9 small spearmint leaves and 2 small apple mint leaves. I shred the pandan leaf and the pour hot boiled water into the leaves. I do find that the spearmint and apple mint leaves helps mellow down panda leaf bitter taste. Since I opt for no sugar in my herbal drink.