February 2013
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January 2013
2 posts
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November 2012
4 posts
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Chicken and Saffron Arroz Caldo with Spring...
If I am to be asked about what dish I would happily eat repeatedly for a month or two, in a heartbeat, I will definitely say, Chicken Arroz Caldo. It is the one and only soup dish, but really more accurately, a savoury and chickeny rice porridge, that comforts me, even comforts my spirit, and by this I mean, that this dish is warming, hearty, fills anyone up real well and quite blissfully, eases...
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Purple Yam Fudge (Halayang Ube)
I remember a couple of Christmas and New Year days in my childhood, and those were spent visiting houses of other grandparents, aunts and uncles and even friends of my mother’s. And every single house I had gone to accompanied by my mother or aunt or grandmother, I was always handed a platito (saucer) with a slice of Halayang Ube (purple yam fudge). Now, proper etiquette for visitors here...
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October 2012
12 posts
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Of Reading and Eating... and doing both at the...
To most, the idea of lounging on a sofa reading a good book or, maybe, eating food they love at a leisurely pace is their ideal form of indoor relaxation. I, on the other hand, always believe in simultaneous nourishment of both mind and tummy - figuratively and literally.
I love reading cookbooks and any publications really that ingeniously incorporated either cooking or dining scenarios. But...
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Smoky Baked Potato Wedges with Hickory Smoked...
I like comfort foods but I like comfort cooking more. My self-definition of comfort cooking is to cook something easy yet pleasurable in all aspects - doing the cooking at a convenient time, cozy atmosphere in the kitchen, ingredients that are pleasurable to eat as they are or put together to create something of a hearty dish, a blissful eating experience which, really, can be instantly achieved...
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One of the oft-cited laments of those who don't...
I don’t mind that, not least because I always relish a bit of pottering about in the kitchen, it’s the only time I ever get to myself. But also, I confess to an affinity with that Victorian worldview, the constant harping on the inevitability of decline - “the woods decay, the woods decay and fall”, that sort of thing - and the reminders that all things go back into the...
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September 2012
16 posts
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Confessions of a Kitchen Tools Hoarder
Like any other woman, yes I love fashion and tons of girly things to decorate myself (very obvious in this icon pic with my big jade loop earrings) from head to feet, but still my love of food, cooking, baking and eating instantly takes over and controls the direction of my feet every time I go to any retail store. And I always find myself heading towards the kitchenwares section.
For years I...
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A Special Weekend Guest Post : A Sunday Smile (Por...
“In the sweetness of friendship let there be laughter, and sharing of pleasures. For in the dew of little things the heart finds its morning and is refreshed.” - Khalil Gibran
It’s been more than a year now that my dearest friend Laura and I met here on Tumblr. Yes, I said my dearest friend because she is and I am all smiles as I write this. And as all of you can see, I...
August 2012
10 posts
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Before Summer Says "Goodbye" : Strawberry-Balsamic...
I always associate ruby-red cherries and strawberries, and bright yellow lemons with summer but who doesn’t anyways for this particular season.
With cherries I always think of those 1940’s sundresses with cherry prints and with lemons… of course it will always be lemonade, sipping it with a long swirly straw (…ok, that’s just me!) under the sun.
I know that...
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Steamed Crabs And Of Clawing Your Way To Eat
When we have steamed crabs in the house for lunch it is almost always during the weekend not because weekend lunches should be a bit special, but because eating crabs gives everyone a chance to wallow in our meal and eat without worrying about time… because clawing our way to a whole crab and leisurely basking in the sweetness and succulent little morsels of crab meat requires patience and...
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July 2012
9 posts
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Fish Steak in Sriracha Escabeche
Larousse Gastronomique describes * Escabeche as A spicy cold marinade intended for preserving cooked foods and originating from Spain. It is used chiefly for small cooked fish. the fish are headed (hence the name, from cabeza, “head”).
The preparation has spread throughout the Mediterranean region; it is called scavetche in North Africa, escabecio or scavece in Italy, and...
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