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: Food Stories
Pancit Guisado
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…
Noche Buena…
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.
A Day with Sablé Breton…
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…
Longganisa takes me back to childhood…
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…
Versatile Blogger Award!
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.
Ahh, the ramen burger…
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.
My take on the cro(issant-dough)nut hybrid…with bourbon caramel sauce, of course!
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?
Slow Cooker Chicken Caldereta
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…