31 May, 2007
There will be several posts in this on-going series “Marketman does New York 2007” that will feature what my sister refers to as “single use implements”… utensils or china that are designed for a single purpose only. All of these would fall into a “non-essentials” category for most folks — but they are…
30 May, 2007
Dinner on our second evening in New York featured a starter of incredibly fresh artichokes, boiled and served at room temperature accompanied by a thick vinaigrette (with lots of red onions and parsley blitzed into it). The main course was a wonderful veal roast (I LOVE VEAL – and let’s not get into…
30 May, 2007
Part of the 150 pounds of luggage we brought over to New York included dozens of packages of dried mangoes, some polvoron, sampaloc and a single bottle of my homemade guava jelly as a present for my sister and her family. So you can imagine my surprise when at our first breakfast after…
29 May, 2007
It might seem a bit bizarre that someone (me) who utterly adores the croissant and brioche at Francois Payard, would also make a special trip to the grocery to pick up a box of Entenmann’s Cake Style doughnuts. Heeheehee. I LOVE these cakey doughnuts and they bring back good memories from summers…
29 May, 2007
From Sicilian Blood Oranges (previous post) comes gorgeously bloody orange juice. Nothing simpler to do. Just stick the oranges into the chiller section of your fridge and make sure they are really cold before squeezing. If necessary, throw them into a bath of icy water for half an hour or so…
28 May, 2007
Blood red oranges. Stunning and delicious. Native to Sicily and parts of Spain, a quirk of nature resulted in a strain of oranges containing anthocyanin, that provides the red pigment to the pulp and skin of these oranges. There are three varieties of blood oranges – Moro, Sanguinello and Tarocco….
28 May, 2007
The morning after a 24-26 hour cross-Pacific journey is always a bit dicey. You either wake up unreasonably early or are too groggy to make much sense. To regain equilibrium, a nice box of goodies from Payard Patisserie et Bistro ALWAYS seems to help immensely. We stayed at my sister’s apartment…
27 May, 2007
Food packaging in the Philippines is oftentimes pretty abysmal. There are a few bright exceptions, but generally speaking, we have some of the most uninspired, unprofessional, unappealing and sometimes, even appalling food packaging for a country so pre-occupied with food… The basic bottles, plastic containers, boxes, bags, etc. that are available are…