Mister Donut's Do-ssant

DO-SSANT IT LOOK SO GOOD?

Angsty Food

Have you seen this going around Facebook lately? 

Hahahahaha! I can't help but share it with you. :-)

This is a comic strip by Alberto Jose Montt Moscoso, more famously known as Alberto Montt. He's a Chilean graphic artist of the online comic strip Dosis Diarias (Daily Dose).

Dosis Diarias Webpage
Alberto Montt's Facebook Page

Laugh! Smile! Food, even angsty ones, are still yummy to eat! :-)

International Bacon Day

Oh yes! Today is INTERNATIONAL BACON DAY. :-)

It is the Saturday before Labor Day in the United States. The US Labor Day is traditionally celebrated on the first Monday of September.

We started celebrating IBD in 2000. It was thought of by three students from Bedford, Massachusetts, who believed that bacon is soooo delicious it deserves its own holiday!

Sending all my Kitchen friends my most Bacon-y loooove!

HAPPY INTERNATIONAL BACON DAY!!!!

Source: Republic of Bacon
Bacon Love illustration by M. Geno.

Garlic Butter Shrimps

I have both loved and dreaded to cook this dish. I like the combination of garlic, butter and shrimp but I am not fond of too much butter and I'm allergic to shrimp. BUT -- when I found this one on my diet menu, I just had to give it a try. AND I LOVED IT! It was not drowning in butter, and the garlic complements the richness of it. My allergies? I just had to take my meds. No way was I going to pass this up! Haha!

Here it is, GARLIC BUTTER SHRIMPS.

Enjoying My Taho

It's raining hard where I am now. There's news of flood everywhere! I hope all of you are safe and dry. 

Since my official work called for suspension of operations today, I am enjoying my big cup of taho while composing stuff for Reich's Kitchen, planning meals for the week and labeling my recipe books and food magazines. Productive day for the Kitchen! Yeeeey! :-)

Baguio: Forest House Bistro & Café

Our first night's dinner in Baguio was in Forest House Bistro & Café.  We came here just after our warm experience with nature in Choco-late de Batirol.

As soon as I stepped inside the restaurant, I fell in love with it! It surely captures the ideal Baguio: warm, woody, homey, relaxing and Christmassy! Oh how I love Christmas and this restaurant is just filled with that vibe!  I am amazed by how all the wood, lighting, table setting, floral arrangements and the random artsy decorations -- not to mention the delicious and calling aroma of the food -- all come perfectly together. I was surely smitten!

French Toast

Here's one way to liven up your bread -- FRENCH TOAST.

Quezon City: Ling Nam

My Saturday classes are done and I agreed to meet the chef (a.k.a. Reich) at the Shopwise Commonwealth Branch to help her with grocery duties.   Going there from school, my tummy was growling, and mind you, this is not the usual petty hunger pangs. I was beading with cold sweat while driving. This is my body’s no-brainer sign that I am REALLY, SERIOUSLY hungry.  (Takaw much lang? Di makapaghintay?) Survival instincts kicking in, upon hearing an ambulance, I stepped on the gas (well actually, diesel yung sasakyan) and sped my way.  Since I arrived before Reich did, I told her to meet up with me in LING NAM. They have a branch in Shopwise Commonwealth.

Baguio: Choco-Laté de Batirol

During our Baguio getaway, Choco-late de Batirol was our first stop. 

It was a rainy, cold and overcast afternoon, and we thought it best to have a cup (or two) of hot choco-late in that damp weather.

This sign is what you see along the Road. 
Stop here and follow the gravel path.

Quezon City: Fish & Co. (The Mexican and the Yankee)

July 20, 2013 was a dinner and movie Saturdate for me.

RESTAURANT: Fish & Co. (Trinoma Branch)
MOVIE: The Lone Ranger

Look how cute their "mats" are! But just so you know, the pans and plates easily slip on this. I'd rather just have it there for aesthetic purposes and not use them. At all.

My Lunch Revealed: Sliced Chicken Provencale

Here's the recipe of what I cooked for lunch -- SLICED CHICKEN PROVENCALE. No worries, cooking it is not as complicated as its name! :-)

Serves 1
Prep Time 5 minutes
Cooking Time 15 minutes

Ingredients:

• 120 g chicken cutlets (preferably breast)
• 1 pc onion, sliced
• 1 cup peeled tomatoes in juice, diced (I use 1 can of whole peeled tomatoes)
• 1/4 tsp paprika
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• cooking oil

I suggest you add the following to make it a healthier version:

• 1 small can of green peas

Cooking Procedure:

1. Cut chicken into regular pieces. (I just cut the breast in half, then slice it a bit on top -- parang pag nag-slice ng hotdog na may slits. Basta yun. I'm sure you get what I mean. Haha!)
2. Heat oil in a non-stick skillet.
3. Saute onion until translucent. (I love this smell!!! Ang bango!!!)
4. Add the chicken, browning them on all sides.
5. Sprinkle the chicken with paprika, thyme and oregano. (Ako wala nang sukat-sukat, taktak here and there lang.)
6. Reduce heat, then add diced tomato and a little juice. 
7. Cook for 5 minutes. 
8. Add the green peas and cook for 5 more minutes, or until the tomato juice dries a little.
9. Add salt and pepper after cooking.

Oh, some trivia here. PROVENCALE (pronounced as pro-ven-sal) means cooked, usually in olive oil, with garlic, tomatoes, onions, and herbs. Ayun naman pala! Yun nga naman ang pagkaluto nito! Bongga!

Happy eating! Hugs!

The recipe is part of my diet. YES (pause) I'M ON A DIET! Wahahaha! Will tell you about that on another post. (Not soon, I think, para no expectations. Haha!) :-)
Photo from my collection. Picture-picture bago kainin. Yummm! :-)