At first glance this recipe may look intense, but it really isn’t. Don’t be intimidated by how it reads. The only caveat it does require is a few hours of your time.So apparently I had three hours to spare 😆.

This is a beautifully executed dish that I wanted to replicate.

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?!

In midst of the apple orchards and vineyards that surround our neighboring home amidst came wild grapes that settled in our garden.  Coincidentally, I also happen to LOVE dolmádes.  And so with grapes, comes grape leaves…thus, I seized the opportunity!

Last week I made a Pear and Vanilla Aigre-Doux.  This is part II…a great way to complement the end of a fabulous meal, to enjoy as a savory dessert, or simply devour as is!

As I perused through the October 2014 Issue of Food and Wine magazine I was elated to spot a recipe consisting of grape leaves…one of my favorites!

For lunch today I made two simple dishes…nachos for hubby, our little guy, and myself, as well as, a baked farm-raised trout for my mom.  I made both in less than an hour.  They are light to the tummy and easy on the budget with usage of items you probably already have in your fridge and/or pantry.

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 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…

Adobo, whether it’s made with chicken, pork, fish, or a vegetarian version with Kangkong (Kangkong has been translated into English as swamp cabbage or river spinach, but those names don’t reflect what kangkong really is except for the fact that it grows where there’s a lot of water. It has also been called swamp morning glory because of its flowers. In French, it is called liseron d’eau.) is a staple in any Filipino household…but how about upping the ante by diversifying it with bacon?!

This is a rich, smooth, spreadable pâté, ideally using fresh, organic chicken livers.  Goes great with crunchy toasts!  Sealing the surface with a slick of clarified butter (see below), or with jellied stock helps to preserve the pâté’s pink tinge and basically stops it from graying.

Aside from the chicken liver pâté, I also experimented with making potted shrimp since I had a few cooked shrimp left over from making Pancit (rice noodles) just a few days ago.

Just a little play on deviled eggs last Easter Day.  My personal take is versatile enough to make for any occasion so I am personally calling this one a ‘Celebration’ deviled eggs recipe!

Let’s face it, I just can’t resist the scent of fresh-baked bread in the oven.  However, seldom as it may, I do fall short on time because of reasons X, Y & Z; -or- our little guy just can’t wait for that dough to rise in two hours; only to wait yet another hour after kneading the bread, er, ummm…you know the drill. 

This is a simple drink that I grew up with in the Philippines.  There is really not much to making this drink but fruit, water, milk and sugar, yet it’s quite refreshing!  If you Google it, you will see that it’s made in many varieties, depending on everyone’s preference.  I never even realized that you can add milk to it as I have always had it without.  Regardless, below you will find my own, simple recipe for cantaloupe coolers and, perhaps you can put your own twist to this drink, as well 😉  Cheers!-gcc

Okay, who doesn’t love brownies?  Specially these sticky-finger ones that also stick to your teeth when eating them…hehe…just don’t smile afterwards (or during)!  Was on a little baking frenzy yesterday, so here we are!  Bet yeah can’t have just one 😉 Served warm, these not-too-sweet brownies are also great à la mode.–gcc