This classic comfort food is an easy way to learn how to cook a staple *Filipino cuisine. It has minimal ingredients that you may readily have available in your fridge and pantry.

The perfect cozy meal for those cold winter nights! 

So I’ve never made this before, but its been on my list of to do’s. While I didn’t quite have all the right ingredients, I managed to pull it off going by memories from childhood. Sopas is a staple comfort food—macaroni chicken soup, in the Philippines. Made of the simplest ingredients in less than an hour time.

As far back as I can remember,

my first love for sandwiches began in middle school. Freddie’s Sandwiches, the little sandwich shop that could situated on the corner of Francisco Street in San Francisco. 

Well, I don’t really know much about this Hawaiian dish…other than I’ve only had Lau Lau a number of times from a chain eatery in shopping malls.  Of course, not knowing what home cooked Lau Lau could possibly taste like; and seldom do I run across authentic Hawaiian food where I live, I decided to just make them myself!

Hi there!  Here’s a different take for those of you who are familiar with adobo–Filipino style.  This is a perfect vegetarian dish if you want to experience the classic taste of Philippine adobo, but without the meat…

For those of you who has never experienced the southern comfort of collard greens, you are definitely missing out on a staple dish!  I’ve cooked this in many different ways but never holding out on two factoring ingredients that make this so good–apple cider vinegar and hot sauce.  Oh, and need I mention the obligatory bacon/ and or ham-hock to boot?!

Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together.[1] The dish was invented in Placerville, California, then known as Hangtown.

Then into chairs, we sank to chat about this and that. Slowly, surely, we shared out loud telling stories that made us proud…

Oh those under-the-weather days…this by far is my favorite dish to have, especially when I was little.

Although my family and I reside within distance of vast vineyards, wineries, apple orchards, and generally an agrarian’s dream community, there is one disadvantage or the-lack-of when it comes to buying certain products–the mere luxury of nearby (less than an hour away), culturally diverse markets in a quest for making international dishes I crave for…

Spring has definitely sprung, and so have our hens as we gather about five to six eggs per day, (that is only from approximately five hens).  We have a total of nine hens and two roosters…for now. 

I wanted to make use of some ingredients I had lingering around in the fridge to see what I can come up with–cabbage, frozen, organic peas, left over Honey Baked Ham, button mushrooms, and some chicken stock…