Saturday late afternoon, hubby, my 9-year old and I were invited to a friend’s house to shoot the breeze–both metaphorically and literally! George, our friend, who was also our realtor when we initially met, (We met George when we were house hunting summer of last year) invited us to come over, meet the girlfriend, meet the family and do some target shooting in their property. So what does all this have to do with fruit tarts?
Greek food is definitely on top of my list, where the emphasis on a typical meal is very much tailored to the use of fresh, seasonal produce, combined with a blend of a leisurely, sociable flair that is often enjoyed in the open air.
I’ve only tried to make this recipe once before and love it! The first time was a semi-success, despite how half of the stuffing came out and the sense of nervousness upon trying out what looked to be a complicated dish. This time I felt less nervous about making this dish and also bought a slightly larger flank steak. With all baking aside, one thing you will learn about my style in cooking is that I don’t quite measure anything. As long as I have all the right ingredients, and even if I didn’t, I just go with the flow of things. I like to experiment with taste as I imagine most home cooks like me do. Thus on this note, below is my personal recipe for this classic Filipino dish.
I was definitely early birding this morning, at 2:30 am to be exact. You know what they say, ‘the early bird gets the worm…’ so after catching up on some blogging and a quick Cup ‘O Joe…off to our local farmer’s market I go! My total shopping spree was $58.00 and my goal coming in was to buy fresh strawberries to make an Eton’s Mess. So strawberries, amongst other goodies and back home I go. My younger son loves to snack on strawberries and I can’t wait to make him the Eton’s Mess but before that, a special request for a strawberry smoothie…my way 🙂