09 Mar, 2006
I was wracking my brains last night trying to think of a way to use the pinipig (puffed rice) bounty that was sent over by friends (see previous post)… Making homemade “pinipig crunch†ice cream bars seemed a bit involved (do you remember that childhood favorite that used to crack and crumble as…
08 Mar, 2006
I thought I was making good progress on a lower carbohydrate, better protein and a higher fruit/ vegetable intake regimen that I started last week to help get rid of 10 pounds of fat I put on since January 1 of this year. This is no super food denial diet, just trying to…
07 Mar, 2006
Fruit and almond gratins featured in this month’s Gourmet Magazine special on Montreal looked so good I was itching to try them ASAP. They seemed like the perfect no fuss ending to the Saturday Dinner with Friends (previous post). It also helped that I discovered that Santis delicatessen carried frozen blackberries which…
06 Mar, 2006
Saturday’s at the markets always yields a bounty that is beyond my family’s ability to consume. I buy with my stomach and eyes and it usually exceeds our recommended caloric intake for the week. So Saturday afternoons are the perfect time to invite some good friends over for a last minute “un-orchestrated 
06 Mar, 2006
It’s time to load up on authentic sili labuyo once again! I wrote a very extensive entry on this fantastic chilli just over a year ago (worth reading if you haven’t already, though I got no comments as I probably only had 10 regular visitors a day at that point in the blog)…
05 Mar, 2006
I am a sucker for unusual finds at the markets and my sukis clearly know this so they are very assertive about showing me the latest thing… more often than not, I buy it just to encourage them to feature more varied produce. Yesterday I got these really terrific looking sugar snap peas……
05 Mar, 2006
Taba ng talangka (crab roe or “fat” from small shore crabs) is either terrific taste “heaven” or wicked cholesterol “hell,” depending on your point of view. I generally, though not always, avoid crab and lobster coral or fat for the simple reason that its color and consistency conjure up immediate increases in fat…
03 Mar, 2006
Pork on pork. Doesn’t that just sound terrific? In this case, I was looking for something quick to prepare for dinner and spied two pork tenderloins in the refrigerator and some nice wide strips of thinly sliced Canadian bacon (probably made in Yakal Street, but still called Canadian bacon). That and…