A little pad on my back, I’ve done it. After 6 months of researching wood, finding tools, and injured friends. The Little Free Library is proudly standing in front of the house for folks to enjoy and share a good book.
I am having a little opening party to the library on the 23rd August, 9am. Feel free to drop by and grab or donate some books. More info will be up on Facebook soonest’
This picture (right) of the Little Free Library during my travels in Berkeley, California.
1. Don’t attempt to build without the right tools
I figured this out the hard way during the later half of the construction of the library. Basically, having the right tools will shorten construction time by A LOT! (see picture below)
2. Choice of wood
I used Marine Plywood because of budget constrains while able to withstand outdoor weather conditions. You could also use wood such as Chengal and Balau.
3. Workshop for rent
XPC over at Singapore Home-Fix Head Quarters provide workshop space and wood equipments for rent.
4. Paint job
Depending on your preferred choice of look, I gave the library a few layers of weather protective paint. You are able to substitute with wood varnish.
Little Free Library – everything you need to know about the library
Library construction plans – plans i’ve used for the construction of the library
Secure the pillar into the ground – Youtube tutorial
I wanted to give a personal shout to Yadin and Rafie from Plane and Bevel who gave generous amount of help with the Little Free Library 🙂
After being back from the food adventure in Thailand, I am in dire need of some healthy and tasty recipe to satisfy my inner cookie-monster. Also the fact that running a business just doesn’t aid in terms of diet. I don’t want to be tortured by eating fruits, salmon skin with veggies while looking at Mum’s Sambal fried fish, Laska and Nasi-Lemak.
My solution… Roasted sweet potato cubes!
Roasted Sweet Potato Cube
3 medium-sized sweet potatoes, peeled
Extra virgin olive oil
Salt and pepper
Preheat oven to 400 degrees F. Dice the potatoes into 1 inch cubes. Place the cubes in a medium sized bowl, drizzle with olive oil, and season with paprika, salt and pepper. Toss with hands to coat evenly. Arrange in a single layer on a baking sheet. Roast for about 30 minutes, or until tender, but slightly crispy in the outside. Remove from oven, and allow to cool just enough to be easily handled. Skewer the cubes, and enjoy with your favorite dip!
Makes about 1 cup of aioli.
1/2 cup reduced-fat mayonnaise
1 cup fresh cilantro, chopped
2 jalapeno chiles, seeded (if you like it less spicy) and chopped
Juice of one lime, plus more to taste
Salt, to taste
In a food processor, combine the mayonnaise, cilantro, and jalapeno; pulse until smooth. Remove the mayonnaise and pour into a bowl. Add half of lime juice and salt, to taste. If you like it more citrusy, add more lime juice. Cover and refrigerate for one hour before serving to allow all the flavors to develop. Store in an airtight container in the refrigerator for up to 3 to 4 days.
On this very day in 2012, I am on the computer looking through travel sites, flipping the lonely planet preparing for THE one-year trip around the world. Two years later, I visited most of those places, from big cities like San Francisco to remote ancient town in China. I realized that I yarned for something different when I travel, something more authentic. Hence, the start of Wander – my little indie guide to the concrete jungle. What started as a little hand-drawn map for friend visiting, has turn into a bigger project! I am collaborating with a friend, Cai Pei Xuan who is going to filled the map with her gorgeous watercolor illustrations. After rounds of mock-up and edit, I present to you Wander, Indie map to Singapore.
So, What’s in the map?
I have chosen Chinatown as my first neighborhood for the map. It has always been the first neighborhood I bring all the outoftowners because of it’s local flavors, stories and cool indie shops! I have handpicked a total of 17 different places to be included in this map. Some of these places include: – Rooftop Orchid Garden – Singapore Coffee Museum – Chinese Organic Vegetarian Food Restaurant – Backstreet Barder (operating out of his make-shift awing) – Chinese Teahouse (visited by Queen Elizabeth) – Asian Erotica Cinema.
How can you help?
I am doing a fund raising for $3,000 over on Pozible. It is a make or break project, which means if I don’t get hit the target, the map gets none of the money raised. You can help by pre-purchased a map on the site and I will send it anywhere in the world for you. I appreciated all the big and small help!! Please help support a your local map of cool happenings around the neighborhood!
On tuesday morning, we had a big plan to make some delicious treats for the neighbors. After going through a list of options ranging from Roast Chicken, Cheese sticks, Chinese Dumplings to a cake. I decided on cookies because it is easy enough to make and a crowd pleaser. Shortly after, an image of a creepy guy offerings girls sweets, came into my mind. I thought to myself, “there is no turning back now”.
The cookies turns out to be way better than imagined. Although the first batch was a little hard due to the lack of love (aka over-baking). I surprised myself with overall results. The cookies ended up never leaving the kitchen. Sorry, Neighbors!
Oatmeal, Chocolate Chip and Pecan Cookies
Adapted from Katy Sparks and Andrea Strong
Makes about 3 dozen cookies
110g tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup quick-cooking oats
2 cups chopped pecans
340g ounces semisweet chocolate chips
Preheat oven to 350°F. Line a large cookie sheet with parchment or coat with butter. Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about three minutes. Stir in eggs, one at a time. Sift together the flour, baking soda and cinnamon in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, pecans, and chocolate chips. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10 to 12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.
In the midst of spicy Thai food and a old dingy building, is the home of a DJ Tom Shellsuit. Filled with an eclectic collection of street art, vinyl and boom-boxes, his home reflects his interests and influences during the last 10 years spent in Singapore.
Having started out in print and advertising, Tom is now a full-time DJ and promoter for two pretty awesome collectives, Sideshow and Pushin’On – Go check them out when you are in town.
Loving this mixtape from old school vinyl found in Singapore!
Chinatown Vinyl Squad Mix (sample) by Shellsuit on Mixcloud