29 Nov, 2008
I am out of town this weekend with limited email access. While this blog has been active for four years and I have posted at least 500 recipes or more, many readers have a tendency to have only forward vision, meaning they tend to find the blog, then if they like it, read…
28 Nov, 2008
Our fresh tree from the Pacific Northwest arrived the other day. It is gorgeous. At $75 for an 8-foot tree, it is cheaper than buying one on the streets of New York. Of course it isn’t a blue spruce, but it is fantastic nonetheless. We ordered it over a month…
27 Nov, 2008
It’s less than a month to Christmas, so I was thrilled to finally get my December subscription copy to Saveur. The magazine arrived at the same time as Gourmet, with its annual Christmas cookie selection on the cover, and for the first time ever, I ripped open the Saveur first. Readers have…
26 Nov, 2008
Thursday is Thanksgiving Day in the United States, the country that records the largest number of readers of this blog, vying closely with readers based in the Philippines. Thanksgiving is one of my favorite holidays, and I love the idea of celebrating a bountiful harvest, to have a big gathering of family and…
25 Nov, 2008
Bravo Bacchus Epicerie!!! What a spectacular little shop! Thank you brothers Clifford and Alex for striking such a high note for quality. A beautifully designed shop that showcases a wonderful array of ingredients, wines, cooking utensils in such a convenient location. The store officially opens tomorrow, Wednesday, November 26, 2008, at…
25 Nov, 2008
As if having binagoongang lechon kawali wasn’t deadly enough, when I spied the fat and bagoong left in the pan, I decided to heat it up again, then chopped and added some 10-15 large sour kamias, iba, belimbing (no, not balimbing) and added it to the pan to saute them for a minute or…
25 Nov, 2008
Perhaps as many as 60-70% of all Filipino students today never manage to finish and graduate from high school. The data is a bit sketchy and less than reliable, but I suspect the range is pretty accurate. I am not sure what percentage then go onto finish a four year college program,…
24 Nov, 2008
With the entire side of a pig belly split into two, I made one half of the boneless belly into a bacon experiment, and the other half was boiled with bayleaves, onions and peppercorns and chilled overnight in the fridge then deep fried to a crisp dish of lechon kawali (photo below before slicing)….