Two days ago, we moved to our new house. Much as I’d like to post cooking videos right now, the truth is that the kitchen is still in various stages of disarray. Twenty boxes of kitchen stuff from cooking utensils to baking paraphernalia to condiments and spices had to be packed and moved, and it’s…
Read More “Breakfast is the most important meal of the day” »
I like burgers. I love burgers. But I don’t like soggy burgers. I dislike even more those with too many extenders, a trick becoming so popular among restaurants. So, I prefer making burgers at home. I use ground sirloin so that I get meat instead of fat. And I grill my burgers instead of frying…
if I offer toast for breakfast, everyone assumes that I’m in “lazy mode”. But no one can say that with a toast like this. Split a whole crusty loaf in half. Generously spread the bottom with a mixture of butter, cream cheese, cheddar, chili flakes, salt, pepper, and parsley. Bake. Then broil. Cut and serve….
We’re learning to bake bread at home. Speedy and me, that is. When we were newly married our dream was to put up a bakery called “The Outlaw.” Then, we had two kids, had no time to learn to make bread, he went on to pursue a career in sales and I became a writer…
Speedy and I were at the market. There was one stall selling premature chicken eggs (if we had left the house earlier, there would have been more stalls selling them but these things sell like hot cakes and I was lucky to still find some in that one stall) and I grabbed half a kilo….
There is a small Chinese restaurant along Banawe Street in Quezon City where the meat rolls were so good and, where we were still living in the city, the girls asked for them again and again. The restaurant, Monte Villa, is still there but after moving to the suburb, I can’t remember when we last…
Bread is best when newly baked. I never really appreciated crusty bread until I learned to bake and realized how much I had been missing. Rustic and comforting, and the experience is, well, something I can only describe as quaint. The first time I baked onion bread, I used all-purpose flour, and I shaped the…
One of the most quoted saying I heard in my childhood is that “the best way to a man’s heart is through his stomach.” Isn’t that so darn medieval? The message is that a woman can beguile a man by pleasing him through womanly ways like being an efficient housekeeper and a good cook. You…
Read More “The best way to a man’s heart is through his stomach” »
These days, weekends are anything but slow and lazy. The girls’ schedules have gone insane with the projects they need to finish and, most times, weekends are spent driving back and forth between our suburban house and the rented condo near the university where the girls stay on weekdays. Yesterday was particularly crazy. Speedy and…
Inspired by a soup that we had at Hai Chinese Restaurant last night, this soup dish is a kaleidoscope of subtle flavors. The base is fish broth but neither the fishy aroma nor flavor is overpowering. What stands out, but oh, so subtly, is the slight crunch of the onion leaves and the whiff of…
