Yesterday, 1/18 was my late father’s birthday. He would have been 86. One of the memories I hold dearly in my heart were all the meals we shared together as a family. Whether they were […]
“Embutido” is one of the many varieties of cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies. (https://en.wikipedia.org/wiki/Embutido)
For the Filipino culture, it is meatloaf made with distinct ingredients–A combination of sweet, and savory, along with a hard-boiled egg center.
Tocino simply means bacon in Spanish. Typically made from pork belly, this dish is usually served for breakfast or brunch. Filipinos usually accompany tocino with rice and egg called To-Si-Log–Tocino, Sinangag (fried rice) and itlog (egg). The following recipe is my personal rendition…with an extra twist.
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.
This is only one of the many wonderful recipes that Stella, on “Cooking with Stellaaa” whose food blog I follow on word press, I wanted to share with you today. Every now and then I […]