Thursday, July 28, 2016


Recently, I was featured in Vibes, a quarterly published community magazine, alongside 4 other amazing mumpreneurs living in the same area. Even though all 5 of us come from different backgrounds, have different ambitions and in different line of work, the one thing we can all unanimously agree on is that being a mumpreneur entails on being a mother first before our work undertakings.

I believe we thrive on the flexibility that our role offers, which allow us to give our utmost best to our family and what we are passionate about pursuing, at the same time. Over time and perseverance, we are each at where we want to be (and more!) which makes raising our families' and running a business, a very meaningful journey to hold on to.

Zooming in on my write up! but please believe me, I didn't endorse myself as a 'popular mum blogger'. It was purely the perception of the magazine's interviewer.
At the blink of an eye, it has already been 11 years since I ventured into providing handmade jewelry service online. To find out more about what I have been up to all these years, you can read more about my journey as a jewelry crafter here.

Thank you everyone, for your continued support to local mumpreneurs, in big and small ways! 

Do connect with us individually, should the need for our services arise :

Adeline's Loft
Custom made lifestyle jewelry
Who : Adeline Oon (me!)
Blogshop :
Facebook :
Instagram :
Pinterest :
Twitter :

Petite Bake House
Bakery and Customized Cakes
Who : Sophia Loy
Website :

Online Tuition for Secondary School (Social Studies/History)
Who : Karen Ang
Website :

Personal Growth and Transformational Coach
Who : Ruth Wong
Facebook :

Nails & Brows
Beauty Salon
Who : Jenny Wee
Website :

Till the next post, have a wonderful day!

Absolutely Me,

Wednesday, July 20, 2016

Watermelon Cooler

The weather has been really hot and humid lately. You know it. When it reaches it's peak especially in the afternoon, all I dream of is plunging into a swimming pool and soak myself silly in the cool water for as long as I can. But the public pool is not very near where I live and I figure that by the time I decide to pack and go, I would have completely lost interest in wanting to go there in the first place!

While surfing through wonderful inspirational photos on pinterest the other day, I came across plenty of delicious-thirst-quenching watermelon coolers which would totally mimic a trip to the pool. (excuses, I know) So I told my husband that hey! I'm gonna make us some tomorrow! He was all for it!

There are so many variations of a watermelon cooler out there so I decided to do the simplest one, just to try it out. This is an adult drink, as I have added rum in it. But it's always an optional step if you want to make it for the kids.

Preparation time : 4 minutes  Serves : 2

Ingredients :
- seedless red watermelon, sliced into chunks and chilled (3 cups)
- 3 calamansi lime juice (or 1 more if you like the lime flavor!)
-1/4 rum (optional)
- A little sugar to taste (or your preferred sweetener)

Method :
Place the watermelon chunks, lime juice and rum into a blender and blitz till smooth. Add sugar to taste and another round of quick blitz, if needed.

Serve and be quench-i-fied!

Till the next post, have a wonderful day!

Absolutely Me,

Monday, June 6, 2016

[Recipe] Spaghetti Tossed with Roast Chicken Shreds

I have always been a fan of easy one dish meals - unless there are specific requests to satisfy cravings. Bee hoon, pork teppenyaki, "claypot" chicken rice, chicken chop hor fun, chicken stew, hokkien mee, oyaku don and the usual fried rice are just my kind of typical one dish meals that I cook frequently.

I roasted a chicken just the other day, typically to shred it and pair it with spaghetti in tomato based sauce. Instead, I decided to try using the juices left from roasting the chicken and toss it with spaghetti. It turned out to be a very hearty and savoury one dish meal!

Preparation time : 15 minutes  Cooking time : 1 hour 30 mins  Serves : 4

Ingredients :
- 1 whole chicken, halved for easier handling when roasting
- 1 large carrot, sliced
- 2 medium sized onions
- 4 tomatoes, sliced
- 1 packet shitake mushrooms, sliced
- 1 cup fresh milk (this is an important ingredient to ensure the chicken doesn't dry out while roasting and it aids with a flavorful, caramelized sauce)
- 1/2 a bottle of Red wine and garlic marinade (see picture below)
- Mixed dried herbs (optional)
- Salt and pepper to taste
- 3/4 packet of spaghetti

Method :

  • set oven temperature to 180 degree celcius.
  • Slice all the vegetables and place them in a deep oven pan.
  • Then marinade the chicken and leave it for about half and hour to absorb the flavors, before putting it on top of the vegetables. Add milk in the tray. At this point, I also added the mixed herbs for extra fragrance.
  • Place the tray in the middle tier of your oven and start roasting it for about 1 hour 15 minutes.

  • When it's done, take it out and place the chicken on a separate plate so that you can use the juices from the roasted chicken.
  • When the chicken has cooled down, hand shred the chicken meat. (And keep the bones for cooking soup the next time!)
  • Cook the spaghetti, as you would and then placed it into the tray and toss it well with the vegetables.  If you are not serving it straight away, make sure you heat up the vegetables and it's juices before tossing the spaghetti in.
  • Serve it hot and enjoy a simple and very heart-warming dish.

Till the next post, have a wonderful day!


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