28 Jul, 2008
Thank you. Said with a lot of heart. And four thousand times over. Then add a few more from Marketman & family. The first year anniversary gift of Mamou to the feeding program at the Tenement Elementary School in Taguig was an incredibly generous and successful effort. The restaurant…
27 Jul, 2008
You must go see this video that Carlos Celdran has on his blog under the post Sick! Sick! Sick! It’s just too funny. Better than medicine. :)
27 Jul, 2008
Our chocolate labrador gives some freshly baked chocolate shard cookies a big fat yawn… She seems to be thinking “there he goes again, baking up another batch of cookies with chocolate in them, so I will never be given even a teeny, tiny piece to munch on” (dogs should not ingest substantial amounts of…
26 Jul, 2008
For some bizarre and illogical reason, I am not a fan of chicken or calf’s liver, yet I love pate (liver spread) or foie gras (duck or goose liver). This is probably a food bias learned early on and which has stuck with me until adulthood. And as with many of my…
26 Jul, 2008
Here is another favorite Greek dish that is actually incredibly easy to prepare, and can be easily replicated in Manila as well as most cosmopolitan cities around the world. We ordered garides saganaki a couple of times during our recent trip Greece (and several more times at Greek restaurants here and abroad) so…
25 Jul, 2008
This post was first written in October of 2006 and I have since featured perhaps one or two dozen more soups… so it is a bit dated in the blog sense. But looking through my Top 20 list, I realize they are definitely the soups that we do over and over again in…
25 Jul, 2008
Here is another Greek cheese-based dish/dip that we tasted in Athens and vowed to attempt or replicate when back in Manila. It’s amazing how three ingredients can transform themselves into such an appetizing dip. Before attempting to make my first tyrokafteri, I looked through several cookbooks and surfed various recipes on the…
24 Jul, 2008
We had never tried saganaki before this meal at a neighborhood taverna in Athens. And the version that arrived at our table was crisp, firm and yet yielding inside, without dark frying spots. I suspected it might even have been baked rather than fried… but the simplicity of the dish and the…