Deb Ong (she/her)翁诗美
PhDing @MonashUni | food pedagogies | chef | nonya | anthropologist | community educator | exvangelical | dancer | circus | writer
• lover of words, food and coffee • she/her • Naarm •
the rest is detail.
Been playing around with baked butter mochi.
They've turned out pretty well in the canele moulds.
These ones are with Miso, Gula Melaka and toasted sesame.
The sweet-savoury vibe makes them extremely moreish. 🤤
It's finally happened.
The forest I used to walk past every day before and after school is being cleared for housing.
It was only a matter of time, but it's still sad.
Someone started a petition for the federal govt to suspend/reverse the sudden astronomical increase in RRVs (Resident Return Visas) for Australian permanent residents, or introduce a reasonable fee linked to actual processing costs and normal indexation.
#auspol
"Permanent residents have already undergone extensive immigration assessment and have contributed to Australia through employment, taxation, business, education and community participation. Their practical ability to return to Australia should not depend on whether they can afford a sudden and unexplained threefold increase in a government application charge."
Sign here and support if you can:
https://c.org/gSj754bP76
Attending this today and am super excited, but also a little anxious.
Social things are hard. 😬
Looking forward to listening and learning, and hopefully some good conversation :)
Thank god I don't work in an office 🤣
Currently my favourite de-stressing activity in between writing, book-keeping and cooking things.
I sometimes have to pinch myself when I watch these recordings because I actually look like I know what I'm doing 😅
I never danced as a child and I am often surrounded by dancers who have done ballet for years, so I always feel a little technically inadequate.
Perhaps that's why I love contemporary so much, because while technique is important, feeling the music in your body is even more so.