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.
Category Archive: Food Stories
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…
Nochebuena and Navidad are Spanish words referring to the night of Christmas Eve, and celebrated on December 24 every year. In Spain, Latin America, and the Philippines, the evening consists of a traditional dinner with family.
Tried out my luck this afternoon with the world-famous Sablé Breton (French classic butter cookies) recipe from Bruno Albouze. My husband told me that sablés were his dad’s favorite, “You know, these will go really well with some sablés…” his dad would say. I did not know this until the cookies were just about done and I called hubby over to the kitchen for sampling. He then shared how much his dad loved sablés…
A small, four-plate setting on our dining room table alongside a menagerie of sliced cherry tomatoes, red pearl onions, crushed garlic, atop with a drizzle of soy sauce. We can’t forget the generous portion of steam white rice, of course. This was my childhood recollection of longganisa back home in the Philippines at the age of 7. It was all I needed to make for a humble meal spent with my family– mom, dad and my lola (grandmother in Tagalog). I recall accompanying my lola to pick out a bundle of fresh longganisa hanging in abundance on sharp hooks along the beams of the roof inside the marketplace. It was something I always looked forward to…
Just until last night I have been slightly out-of-touch from blogging, and catching up on a long, overdue THANK YOU to The Not So Creative Cook for this Versatile Blogger Award nomination! I am truly humbled and grateful for a being part of your food blogger selection.
Out with the cronuts and in with the ramen burger! A meat patty sandwiched between two fried ramen noodle buns, the ramen burger debuted and trademarked in Brooklyn on August 2 by inventor, Keizo Shimamoto.
First came the trend of the pork belly, a boneless cut of fatty meat from the belly of a pig…which essentially spells B A C O N! with a capital Y U M! Today, we have the Frankenstein version of a doughnut, merged into a form of a croissant, the cronuts. This trending, decadent croissant-doughnut fusion has a definitive height on the media sphere. I am seeing cronuts everywhere! And, because it’s Trendy-Food-Tuesday, I am so having a cronut moment…Let’s do this, shall we?
I’m always looking for something different to make with chicken; and also felt like having a cozy, comfort meal with my fam. On top of this I was craving for some Filipino food.
I know that chicken caldereta (kalderetang manok, in Tagalog) has been done before, so nothing new here, but, alas, if you know me well, I’m always experimenting with ingredients from the fridge and seasonings from the pantry; thus wanted to share my version with you…
Summer truly is a great season to take advantage of the organic fruits that mother nature has intended for us to enjoy come harvest time. Hubby and I are lucky enough to have inherited a quaint orchard in the backyard of our new home. There are approximately 20 fruit trees consisting of apples, apricots, figs, pears, plums, and a full-grown pepper tree, as well. We also have some wild grapes, which pollinated from the winery next door, that have spread throughout the premise of the garden. Here are a few pictures I took, some trees of which I’ve marked ‘Not sure’ because I can’t tell them apart from peaches to apricots whilst they are still green. Enjoy!
I’ve been given an opportunity to test run a recipe that will be included in an app for iPad–they may even include my pictures (if selected) to be featured along with the recipe. Meanwhile, when I read the recipe in its entirety, I was excited to see that part of the recipe called for spatchcock chicken. The recipe stated that spatchcock chicken is a process that you can ask a butcher to do, but, I thought, what an opportunity to challenge myself, not only in test running the recipe, but achieving one of many techniques I have been wanting to try for quite some time now.
Friendship is based on so many aspects in life. We meet friends through school, through work, through other friends, and naturally through family. But what about through social networking? I discovered Instagram from a childhood friend. She takes great scenic pictures and post her pictorial journal on Instagram. Not long after visiting her page daily, I became quite enthralled with this social ‘photo sharing’ phenomena. Sharing ‘photos’ and making friends with complete strangers! I thought to myself…hmm. This could work for me.
I think my Filipino peers would agree that Tahô, a staple snack in the Philippines brings out the childhood in all of us. I remember this street food dessert as early as 8 years of age. Street vendors would walk around the neighborhood holding two aluminum buckets (The larger bucket carries the tofu base; the smaller bucket holds the arnibal and sago pearls.) that hang on each end of a yoke and carried securely on their shoulder and yelling out “TAHOOOO”–much like the ice cream truck vendors driving around with a looping, cheerful melody that somehow screams out, “ICE CREAM” is coming your way! Come and get some…
I got up early today to pick some flowers from our garden for my hubby on Father’s Day. Who says fathers’ can’t enjoy nature’s beauty, as well?
For tonight’s Father’s Day dinner, I’ve decided to make steak, and for dessert…lavender and honey is the theme of choice.
Meanwhile, I want to take this opportunity to wish those who are, to those yet-to-be, to those whose love ones have passed on…husband, father, grandfather, uncles, brothers, and friends. Have a wonderful father’s day celebration…
It is the simplicity of French food, or in this case, French dessert that makes it ideal for re-creating at home. Here’s my creation using my two favorite things, blueberries…and edible flowers. Bon Appétit…
