31 Oct, 2007
Cebuanos often make fun of Boholanos. My dad was a Cebuano, but no, aha!, he was born in Bohol! But my mom, who he chided endlessly for being Boholana, was in fact, born in Cebu, and a descendant of a large clan with lots of family in Leyte. But her family…
31 Oct, 2007
I tried to make the chocolate cake using the recipe (sent to me by reader Asunta, thanks!) that was apparently used by Kookie Monster, and possibly, the Shell gas station cake lady, Mrs. Polly. The results were a bit disappointing. The cake was on the dry side and I screwed up the…
30 Oct, 2007
There was such a tremendous response to my post a few days ago, asking readers what they sell from home or on a small-scale basis, that well over 50 different “vendors” left their contact numbers for a mouthwatering array of goodies… We will probably only get to taste a fraction of what is…
29 Oct, 2007
Arroz a la Cubana was a BIG DEAL in our home. For some reason, it was festive food. Now that I deconstruct the dish, it’s just sauteed ground meat with bottled condiments served with rice, egg and saba bananas. There are so many versions of Cuban rice out there, many served…
29 Oct, 2007
Growing up, the phrase “mag de lata nalang” meant there was no food being cooked and we had to rely on canned or bottled goods in the pantry. This usually happened when we got home early from school and were starving. Or when the cook and my mom were off somewhere and…
27 Oct, 2007
If I were Adam, and Eve passed me one of these pomegranates to munch on, the entire human race would be toast as well. THIS is what a POMEGRANATE is SUPPOSED to taste like. The reference to Adam and Eve and the pomegranate is due to assertions that Eve didn’t really have…
27 Oct, 2007
The face on this foil chocolate is exactly how I feel at the moment. Too many outrageous service issues this week that miraculously disappear and are resolved when I turn into “I will eat you alive if you do not handle this logically mode.” I will definitely be a call center representative fielding…
26 Oct, 2007
Michel Richard seems to be an obsessive compulsive chef, in a good way. And his book is a joy to read. One of the few pastry chefs who switched to cooking savory food, he is referred to in the jacket of the book as a “chef’s chef.” With a foreword by…