Now Grown Ups but Still Kids at Heart

I’m not up to last minute shopping especially for the holiday season so as early as first week of the month I took my girls out for their Christmas shopping and when asked where they want to have lunch as soon as we get to the mall, I still got Jollibee for an answer.

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I used to take them out to Jollibee when they were still little. I asked myself what part of this food chain that made them so hooked to that they ignore any other similar food chains for Jollibee? Is it the name? The store logo? Or is it the distinct taste of their chicken, spaghetti and burgers?

Or perhaps my girls were just being patriotic.

For the benefit of non-Filipino readers (should there be any), Jollibee is the Philippine version of the United States’ popular McDonalds and KFC. It is a family-friendly food chain that’s why a lot of Filipino families (with kids) patronizes the store. My particular favorite is peach mango pie and pancit palabok (garnished rice noodles) – something I would crave to at times. :)

Now, off to shopping! Hello breedlove!

 

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Breakfast at HCDC Maritime Training Center Academy

HCDC stands for Holy Cross of Davao College. It is where I graduated in College and at their Training Center for Mariners in Camudmud, Igacus, Samal IslandĀ  is where we had our 2-nights, 3-days Teachers’ Annual Retreat.

While we embrace beauty and serenity of the place, we also enjoyed the food that they served us every time. A little bit of everything and for me it’s a good thing.

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What part of this particular meal that makes it special for me is the “champorado” (sweet chocolate rice porridge) topped with fresh milk. It’s a Philippine cuisine but we seldom have it at home. Genuine cocoa discs/powder is hard to find these days plus it is a bit expensive when bought from the store.

Of course other than this meal we also indulged in different sea foods and fresh fruits and juices. Not only we had a healthy spiritual enrichment with our Retreat Master there but a healthy lifestyle for 3 days as well.

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Kitchen Techniques Every Passionate Cook Must Know

Want to kick your kitchen game up a notch? Learn these techniques and watch as your food gets even more delicious.

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image by Google

SEARING

Searing can add a tasty caramelized crust to your favorite dish. Start with a hot pan. Add a think coat of oil – enough to make the pan gleam – and add what you’d like to cook. Let it hiss and watch the crust form, then flip.

DICING AN ONION

Halve the onion from top to bottom and place the flat sides down on the board. Peel off the skin, face the root end away from you, and make vertical cuts. When you’re done, make horizontal cuts. Don’t cut all the way through the root.

MAKE PAN SAUCE

After searing, put those extra brown morsels on the bottom of your pan to use. Add wine, stock or vinegar to your hot pan. Scrape up those leftover bits on the pan and let the sauce simmer for a few minutes. Remove it from the pan and stir in some cold butter cubes.

TEMPERING

Every cook should know how to blend ingredients that are different temperatures – especially of they work with eggs or chocolates. When chocolate isn’t tempered, unsightly white blotches of cocoa might appear. So heat your chocolate, and let it cool by stirring in a solid chunk. When the chocolate is about 88Ā° F, remove the remaining chunks and dip away!

MAKE VINAIGRETTE

Here’s the secret. One part vinegar, three parts oil. Add a pinch of salt to the vinegar and a little Dijon mustard. Now use both hands – one to pour the oil and one to whisk the mixture. Keep going until it’s all blended.

BLANCH VEGETABLES

To soften the taste of your veggies, blanch them. Boil a pot of very salty water and dump the vegetables into it. Once they’re cooked, plunge then into ice water. This will stop the cooking process and make your veggies cool and crisp.

MAKE YOUR OWN STOCK

Throw some chicken in a pot of water with onion, carrots and celery. Bring it to boil, reduce the temperature, and let it simmer for a few hours. Skim off the fat, strain it through a sieve, and put it in a fridge. Your soups and sauces will never be the same.

MAKE WHIPPED CREAM

Become a master of desserts with this skill! Put your metal mixing bowl and whisk or beaters in the freezer. When they’re cold, pour a pint of heavy cream and whisk aggressively until the mixture becomes cloudy. As it thickens, add some powdered sugar and vanilla for extra flavor.

 

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