31 Oct, 2008
Happy Halloween to those of you who celebrate this sugar ridden holiday. If you have kids in the house, I suspect this holiday may have been forced upon you… We have always celebrated the holiday, if only for an excuse to eat sweets, and every year we prepare enough candy for at…
30 Oct, 2008
I arrived on a morning flight to Cebu on Sunday, two days before the scheduled shoot with the “No Reservations” crew. At the office by 10 a.m., several of my crew had volunteered to come in on a Sunday just to make sure that preparations were going as planned and for any last…
28 Oct, 2008
As far as highpoints in the culinary side of my life, and the four year history of this blog, it just doesn’t get much better than this. I am too exhausted, and clearly crashing from an adrenaline high that started last Friday, but click on the jump to see why I am still…
27 Oct, 2008
All my bags are packed, I’m ready to go
I’m standin’ here outside the airport door
I hate to wake up to say, oh my..
26 Oct, 2008
One of the mini-obsessions of this blog is an “old-fashioned” ensaimada, and regular visitors who have read my previous posts related to ensaimada will understand where I am writing from. But for newcomers, let me repeat the basics. Marketman believes that the vast majority of commercially sold ensaimadas today are a mere…
25 Oct, 2008
We used to freak out when I suddenly had to put a lunch out for guests with just a couple of hours notice. But lately, we have become much more efficient and relaxed about our meals, and while I can still plan a meal for several weeks in advance, I can also pull…
25 Oct, 2008
Imagine the banana trunk equivalent of ubod, and that, as I understand it is UBAD. The tender core of the upper trunk of the banana plant, ubad is a water filled, crisp, coiled major “vein” (for lack of a more scientific term) or “artery” at the center of the banana plant trunk. …
24 Oct, 2008
My post the other day on Michelle’s Putong Ube, and bettyq’s very enthusiastic description of her early morning experiments on the Pacific Nortwest Coast yielding a terrific puto, launched me straight into the kitchen a few hours later, excited to use her guidance and recipe to try my hand at getting a reasonably good…