Monday, November 06, 2006
chef for a day
a friend of mine, upon learning of my economic circumstance suggested i can volunteer to be chef for my friends on the day of their choosing, and cook three meals in one go. that would be my christmas present. and that supposedly has no expiration. i love the idea. i get to show my friends how much i love them, and i don't even have to spend money. and because most of them have households where there is shortage of help, i'd be useful. :)
new year's resolution
from my main blog dated december, 2004.
i don't have any, except to save money. i've never been good at saving money. not ever when it's my own. so next year, i want to save. i have a friend who recycles her dresses, turning them into skirts. and i swear, i wouldn't have known they were dresses before. the secret must be accessories. nice buttons. new linings. i've also seen how she takes care of her shoes. very meticulous. you won't see a pair with cuff marks. and i wouldn't want them on my shoes, either. she buys leather water-proof sprays, expensive wax to shine shoes, and she airs all her shoes on the balcony or porch after each use. it's good practice really because it's humid here and the cool night air evaporates moisture trapped in the shoes. that happens a lot when shoes are not made of natural materials. but even when they are leather, as all her shoes are, airing prevents fast deterioration.
it pays to take care of personal things. that is another way of saving. bringing lunch to work, so i'd only have to buy a cold drink. waiting until i get home to have dinner.
calculated impulses commented i can cut costs by doing without most things i don't really need. and so i'll make a list of things i don't need to survive. so yes, next year, 2005, i'm on survival mode. anything more than that, above that, is excess.
weekend picnics. instead of going somewhere to eat where i'm compelled to spend a lot, i'd cook lunch, or prepare sandwiches and picnic somewhere free. i only have to spend on gas. maybe somewhere in the countryside where we can spread a picnic blanket and enjoy each other's company.
preparing juice in jug instead of buying coke as refreshment when friends visit.
three of my friends share cost of magazine subcriptions. when they are done reading the magazines round robin, each gets to choose what magazine to keep. since magazines are so pricey in this country, i'm enticed to adapt their system.
some friends of mine already carpool to work. but i find that practical only in the morning, as i need my afternoon privacy. after a day's work, i'm too tired to make small talk, which i'd be forced to do when other people are riding with me, or when i'm riding with them. so only in the mornings.
i don't have any, except to save money. i've never been good at saving money. not ever when it's my own. so next year, i want to save. i have a friend who recycles her dresses, turning them into skirts. and i swear, i wouldn't have known they were dresses before. the secret must be accessories. nice buttons. new linings. i've also seen how she takes care of her shoes. very meticulous. you won't see a pair with cuff marks. and i wouldn't want them on my shoes, either. she buys leather water-proof sprays, expensive wax to shine shoes, and she airs all her shoes on the balcony or porch after each use. it's good practice really because it's humid here and the cool night air evaporates moisture trapped in the shoes. that happens a lot when shoes are not made of natural materials. but even when they are leather, as all her shoes are, airing prevents fast deterioration.
it pays to take care of personal things. that is another way of saving. bringing lunch to work, so i'd only have to buy a cold drink. waiting until i get home to have dinner.
calculated impulses commented i can cut costs by doing without most things i don't really need. and so i'll make a list of things i don't need to survive. so yes, next year, 2005, i'm on survival mode. anything more than that, above that, is excess.
weekend picnics. instead of going somewhere to eat where i'm compelled to spend a lot, i'd cook lunch, or prepare sandwiches and picnic somewhere free. i only have to spend on gas. maybe somewhere in the countryside where we can spread a picnic blanket and enjoy each other's company.
preparing juice in jug instead of buying coke as refreshment when friends visit.
three of my friends share cost of magazine subcriptions. when they are done reading the magazines round robin, each gets to choose what magazine to keep. since magazines are so pricey in this country, i'm enticed to adapt their system.
some friends of mine already carpool to work. but i find that practical only in the morning, as i need my afternoon privacy. after a day's work, i'm too tired to make small talk, which i'd be forced to do when other people are riding with me, or when i'm riding with them. so only in the mornings.
cooking extra for money
from my main blog dated december, 2004.
last year, a friend called and asked me, "selina, what are you cooking for dinner?" i told her what. "selina, can you please cook extra, s o i can rest? i'll pay." and so started the whole cook extra for money. which is not only about money, mind you, but it's a way of helping our friends, whoever is too tired to cook. you can organize a group of friends, where each would have a turn cooking a meal. ideally, that can be done when all of you live in the same village. the traffic situation here just makes it impossible to drive a long way just to drop off a meal. we tried doing that in the office. for lunch. one would bring pasta for the group, sandwiches, or even rice and viand. most prefer viands with sauce, so it's not dry when reheated in the microwave. we also have our own small support group when one is ill. or out of the country. to water plants, check on home, babysit, etc. it's truly a nice way of getting to know our friends better, and it's a kind of sharing that makes us love each other more.
last year, a friend called and asked me, "selina, what are you cooking for dinner?" i told her what. "selina, can you please cook extra, s o i can rest? i'll pay." and so started the whole cook extra for money. which is not only about money, mind you, but it's a way of helping our friends, whoever is too tired to cook. you can organize a group of friends, where each would have a turn cooking a meal. ideally, that can be done when all of you live in the same village. the traffic situation here just makes it impossible to drive a long way just to drop off a meal. we tried doing that in the office. for lunch. one would bring pasta for the group, sandwiches, or even rice and viand. most prefer viands with sauce, so it's not dry when reheated in the microwave. we also have our own small support group when one is ill. or out of the country. to water plants, check on home, babysit, etc. it's truly a nice way of getting to know our friends better, and it's a kind of sharing that makes us love each other more.
mini bazaar
from my main blog dated december, 2004.
every first week of january, a friend hosts a mini-bazaar, where we all bring cosmetics, bath products, generally, surplus personal care products (unopened and sealed) in our bathrooms. then we swap, trade, give each other. you see, we all want to use things that conform to our "taste". so hosting a mini-bazaar is a good way of getting what we want, while letting our friends get theirs. we do that also with unworn clothes. and whatever we don't need we give to charity. new clothes that don't fit us, and things we have an excess of.
every first week of january, a friend hosts a mini-bazaar, where we all bring cosmetics, bath products, generally, surplus personal care products (unopened and sealed) in our bathrooms. then we swap, trade, give each other. you see, we all want to use things that conform to our "taste". so hosting a mini-bazaar is a good way of getting what we want, while letting our friends get theirs. we do that also with unworn clothes. and whatever we don't need we give to charity. new clothes that don't fit us, and things we have an excess of.
hosting a party
this is from my main blog posted in december, 2004.
a party is not just about food. it's how hospitable you are, and how welcome your guests feel when they are in your house. it's important they are comfortable. when i have guests, i always want them to feel my home is theirs as well. i want them to have a grand time; for them to forget their worries momentarily. the second thing that's a must is good food. they don't have to be fancy or elaborate, but they must be delicious!! also, there should be enough for everyone. and extra, so your guests can have small containers to bring home. that's become a tradition at home, and in all the parties i've hosted. make your party a fun one. it must be enjoyable. warm. and entertaining. if you're serving a buffet, make sure you sit people who are already friends or acquaintances so they are comfy. sit people with common interests.
my dinner parties are always small because i prefer it to be a sit-down meal where every dish is served freshly cooked. i prepare tried and tested dishes, plus i cook two new ones to make the party interesting. there is always soup. something light, like a broth. there are 6 kinds of appetizers served in platters. 4 kinds of wine, two bottles of each kind. plus the usual sodas, juices and beers. 5 dishes and 1 pasta or noodle dish. 1. seafood 2. chicken 3.vegetables 4. red meat. 5. pork and 2 new dishes that are usually foreign. 3 kinds of salads. 1. vegetables 2. pasta 3. fruit2 kinds of dessert. coffee or tea. 2 kinds of cakes and 2 kinds of cookies. 2 kinds of ice cream, 2 kinds of chocolates (dark and white) and assorted candies.
a party is not just about food. it's how hospitable you are, and how welcome your guests feel when they are in your house. it's important they are comfortable. when i have guests, i always want them to feel my home is theirs as well. i want them to have a grand time; for them to forget their worries momentarily. the second thing that's a must is good food. they don't have to be fancy or elaborate, but they must be delicious!! also, there should be enough for everyone. and extra, so your guests can have small containers to bring home. that's become a tradition at home, and in all the parties i've hosted. make your party a fun one. it must be enjoyable. warm. and entertaining. if you're serving a buffet, make sure you sit people who are already friends or acquaintances so they are comfy. sit people with common interests.
my dinner parties are always small because i prefer it to be a sit-down meal where every dish is served freshly cooked. i prepare tried and tested dishes, plus i cook two new ones to make the party interesting. there is always soup. something light, like a broth. there are 6 kinds of appetizers served in platters. 4 kinds of wine, two bottles of each kind. plus the usual sodas, juices and beers. 5 dishes and 1 pasta or noodle dish. 1. seafood 2. chicken 3.vegetables 4. red meat. 5. pork and 2 new dishes that are usually foreign. 3 kinds of salads. 1. vegetables 2. pasta 3. fruit2 kinds of dessert. coffee or tea. 2 kinds of cakes and 2 kinds of cookies. 2 kinds of ice cream, 2 kinds of chocolates (dark and white) and assorted candies.
chicken liver and mushrooms in wine sauce
always cook liver the moment it's bought. when you do that, you'll find the liver is tender, has no weird smell, is succulent and delicious. there's nothing revolting than cooking liver that's all slush. lastly, do not overcook. prepare the ingredients before starting to cook so the liver is not immersed in oil and liquid more than necessary.
1kg chicken liver (you can use thickly sliced pork liver if you wish but i prefer chicken).
half a cup extra-virgin olive oil
6 tbsp butterfreshly cracked pepper
3 tbsp good quality red wine
6 cloves garlic, crushed
1/4 cup chicken broth with 2 tsp corn starch
3 tsp breadcrumbs
2 cups sliced mushrooms
freshly grated parmesan cheese
2 tbsp sugar
1 tsp chopped sage
sea salt
50ml red wine vinegar
1 large onion, thinly sliced
1 tbsp knorr seasoning
saute the garlic and onion in butter and extra-virgin olive oil for 3 minutes. stir in the red wine, red wine vinegar, knorr, freshly cracked pepper, sea salt, sugar, chicken broth mixed with corn starch and sage. simmer for 5 minutes. stir in the chicken liver. cook for 2 minutes. add the bread crumbs and parmesan cheese. stir in the sliced mushrooms. cook for another minute. stir in a handful of red chillies. adjust seasoning. serve with a garnish of about a tsp of parsley and freshly steamed rice.
always cook liver the moment it's bought. when you do that, you'll find the liver is tender, has no weird smell, is succulent and delicious. there's nothing revolting than cooking liver that's all slush. lastly, do not overcook. prepare the ingredients before starting to cook so the liver is not immersed in oil and liquid more than necessary.
1kg chicken liver (you can use thickly sliced pork liver if you wish but i prefer chicken).
half a cup extra-virgin olive oil
6 tbsp butterfreshly cracked pepper
3 tbsp good quality red wine
6 cloves garlic, crushed
1/4 cup chicken broth with 2 tsp corn starch
3 tsp breadcrumbs
2 cups sliced mushrooms
freshly grated parmesan cheese
2 tbsp sugar
1 tsp chopped sage
sea salt
50ml red wine vinegar
1 large onion, thinly sliced
1 tbsp knorr seasoning
saute the garlic and onion in butter and extra-virgin olive oil for 3 minutes. stir in the red wine, red wine vinegar, knorr, freshly cracked pepper, sea salt, sugar, chicken broth mixed with corn starch and sage. simmer for 5 minutes. stir in the chicken liver. cook for 2 minutes. add the bread crumbs and parmesan cheese. stir in the sliced mushrooms. cook for another minute. stir in a handful of red chillies. adjust seasoning. serve with a garnish of about a tsp of parsley and freshly steamed rice.
Saturday, May 20, 2006
what to do with leftover roast pork
these are slices of pork roasted the previous day.
serving suggestions:
1. a roast pork sandwich.
smear butter on bread, put a slice of roast pork and sundried tomatoes.
mayo on bread, roast pork, lettuce, fresh tomato slices and pickle relish.
mayo on bread, roast pork, lettuce, mustard and spinach.
2. a roast pork salad.
dice the roast pork and toss with a green salad.
3. fried rice
saute lots of finely minced garlic and finely chopped onion in extra virgin olive oil. add diced roast pork and freshly cracked pepper. stir in cooked rice. sprinkle a bit of soy sauce. once it's cooked, serve in a platter with lots of roasted garlic and onion chips, a handful of diced roast pork on top, diced scrambled eggs and chopped fresh herbs.
4. braised roast pork
cut roast pork into thin slices. heat a non-stick pan over medium heat. saute red bell pepper, carrots, peas and corn. stir in the roast pork slices. add a bit of balsamic vinegar, soy, freshly cracked pepper, a pinch of sugar, a few tablespoons of the roast pork drippings, chopped fresh herbs (any will do; parsley, basil, thyme, etc), and a teaspoon of cornstarch. simmer until the sauce has reduced so that it covers the pork and veggies nicely. serve immediately with freshly steamed rice or cooked egg noodles.
5. roast pork with mushroom cream sauce
saute lots of finely minced garlic and a finely chopped onion in extra virgin olive oil. stir in thin slices of roast pork. add freshly cracked pepper, a pinch of salt and chopped fresh herbs. stir in mushrooms. cook 3 minutes. pour double cream and grated cheese. serve immediately with freshly steamed rice. or pasta. or noodles. or bread.
6. roast pork with tomato sauce
saute lots of finely minced garlic and a finely chopped onion in extra virgin olive oil. stir in thin slices of roast pork. ( you can add chicken liver if you want.) add freshly cracked pepper, a pinch of salt and chopped fresh herbs, cubed potatoes and carrots if you wish then stir in half a cup of broth, a pouch of tomato sauce, or fresh tomatoes, a pinch of sugar and corn starch. simmer until the sauce thickens. serve immediately with freshly steamed rice. or pasta. or bread. and a salad.
these are slices of pork roasted the previous day.
serving suggestions:
1. a roast pork sandwich.
smear butter on bread, put a slice of roast pork and sundried tomatoes.
mayo on bread, roast pork, lettuce, fresh tomato slices and pickle relish.
mayo on bread, roast pork, lettuce, mustard and spinach.
2. a roast pork salad.
dice the roast pork and toss with a green salad.
3. fried rice
saute lots of finely minced garlic and finely chopped onion in extra virgin olive oil. add diced roast pork and freshly cracked pepper. stir in cooked rice. sprinkle a bit of soy sauce. once it's cooked, serve in a platter with lots of roasted garlic and onion chips, a handful of diced roast pork on top, diced scrambled eggs and chopped fresh herbs.
4. braised roast pork
cut roast pork into thin slices. heat a non-stick pan over medium heat. saute red bell pepper, carrots, peas and corn. stir in the roast pork slices. add a bit of balsamic vinegar, soy, freshly cracked pepper, a pinch of sugar, a few tablespoons of the roast pork drippings, chopped fresh herbs (any will do; parsley, basil, thyme, etc), and a teaspoon of cornstarch. simmer until the sauce has reduced so that it covers the pork and veggies nicely. serve immediately with freshly steamed rice or cooked egg noodles.
5. roast pork with mushroom cream sauce
saute lots of finely minced garlic and a finely chopped onion in extra virgin olive oil. stir in thin slices of roast pork. add freshly cracked pepper, a pinch of salt and chopped fresh herbs. stir in mushrooms. cook 3 minutes. pour double cream and grated cheese. serve immediately with freshly steamed rice. or pasta. or noodles. or bread.
6. roast pork with tomato sauce
saute lots of finely minced garlic and a finely chopped onion in extra virgin olive oil. stir in thin slices of roast pork. ( you can add chicken liver if you want.) add freshly cracked pepper, a pinch of salt and chopped fresh herbs, cubed potatoes and carrots if you wish then stir in half a cup of broth, a pouch of tomato sauce, or fresh tomatoes, a pinch of sugar and corn starch. simmer until the sauce thickens. serve immediately with freshly steamed rice. or pasta. or bread. and a salad.
rice noodles with shrimp sauce
shrimp sauce will keep for a week in the fridge or a month in the freezer as long as it's in an airtight container, preferably ceramic or glass.
you can just boil rice noodles or pasta, heat up the sauce in the microwave or a small pot on the stove and pour it over the noodles. add whatever seafood you want. sprinkle lots of roasted garlic chips and onion chips. you can also sprinkle crackling pork that has been pounded in a mortar and pestle for oomph.
in a bowl, mix fish sauce and lemon juice and pour a bit over your noodles or pasta if you prefer.
shrimp sauce will keep for a week in the fridge or a month in the freezer as long as it's in an airtight container, preferably ceramic or glass.
you can just boil rice noodles or pasta, heat up the sauce in the microwave or a small pot on the stove and pour it over the noodles. add whatever seafood you want. sprinkle lots of roasted garlic chips and onion chips. you can also sprinkle crackling pork that has been pounded in a mortar and pestle for oomph.
in a bowl, mix fish sauce and lemon juice and pour a bit over your noodles or pasta if you prefer.
making shrimp sauce from scratch
i know there are instant mixes. you dissolve them in water and they're ready. but i don't like using instant sauce for my palabok. i like cooking it from scratch.
it's not terribly hard making shrimp sauce. but you've got to have time. cooking palabok from scratch is a labor of love indeed. you spend hours preparing and cooking but it's eaten in minutes and gone in about an hour.
you start by going to the market and grocery to buy your ingredients, making sure they are fresh, esp the shrimps as they are the base of your sauce.
prepare the shrimps as soon as you arrive, as fresh is best. take off the shell and head and set aside. devein the shrimps.
use a mortar and pestle and pound the shell and head. pour about a cup of hot water then drain it into a bowl. again, pound the shell, pour another cup of water and drain it into the bowl. that will be the base of your sauce.
get a heavy pan and saute the shrimps in lots of finely minced garlic, c hopped onion and extra virgin olive oil. set the shrimps aside. discard the garlic and onion. stir in the bowl of shrimp-shell liquid. season with sea salt and freshly cracked pepper. add a bit more water, the amount depending on how many shrimps you put. stir in chopped fresh herbs and saffron (for flavor and color). simmer on low for about an hour, making sure to stir it from time to time. add corn starch that's been dissolved in a bit of water. i actually used ground glutinous rice (sticky rice i pounded in the mortar and pestle). once you've added the corn starch or glutinous starch, turn off the fire as you'd be heating it up again just before eating.
i know there are instant mixes. you dissolve them in water and they're ready. but i don't like using instant sauce for my palabok. i like cooking it from scratch.
it's not terribly hard making shrimp sauce. but you've got to have time. cooking palabok from scratch is a labor of love indeed. you spend hours preparing and cooking but it's eaten in minutes and gone in about an hour.
you start by going to the market and grocery to buy your ingredients, making sure they are fresh, esp the shrimps as they are the base of your sauce.
prepare the shrimps as soon as you arrive, as fresh is best. take off the shell and head and set aside. devein the shrimps.
use a mortar and pestle and pound the shell and head. pour about a cup of hot water then drain it into a bowl. again, pound the shell, pour another cup of water and drain it into the bowl. that will be the base of your sauce.
get a heavy pan and saute the shrimps in lots of finely minced garlic, c hopped onion and extra virgin olive oil. set the shrimps aside. discard the garlic and onion. stir in the bowl of shrimp-shell liquid. season with sea salt and freshly cracked pepper. add a bit more water, the amount depending on how many shrimps you put. stir in chopped fresh herbs and saffron (for flavor and color). simmer on low for about an hour, making sure to stir it from time to time. add corn starch that's been dissolved in a bit of water. i actually used ground glutinous rice (sticky rice i pounded in the mortar and pestle). once you've added the corn starch or glutinous starch, turn off the fire as you'd be heating it up again just before eating.
Saturday, April 29, 2006
Friday, April 28, 2006
soup is easy to prepare as long as the broth is ready as it only takes minutes to prepare the veggies. even pasta. make a big pot of broth one weekend and freeze it in small containers.
a budget party does not mean serving boring, cheap food. it just means you're clever. if it's a bbq party, you can adapt and make it korean style where everyone is seated with a few grills on the table. have a big pot of freshly steamed rice, platters of fruits and unlimited drinks. maybe you can bake cakes as well.
bean thread noodles go off very quickly. most noodles do, but more so bean thread. just cook enough for a meal. or if there is leftover, once cool, store in a glass container with a tight lid. consume within the day.
you can never go wrong with a tomato and olive oil sauce as the combination is perfect for all kinds of meat and seafood. rice and pasta.
always have a bottle of olive oil in your pantry and cans of chopped tomatoes.
it's quite okay to invite for dvd night specifying it's just for nibbles. have individual plates ready with each containing appetizers like cheeses, a mixed salad, crackers and smoked fish. buy inexpensive but good drinking wine.
make sure they rsvp you so you know exactly how much food to prepare. and as it's a budget invite, every plateful of food is accounted for. you spend less than if it's a dinner invite.
if you're a busy mom holding down a job and you have kids to feed, you can shallow pan-fry steaks at night while doing other chores in the kitchen. do not overcook as you're going to reheat them for dinner. once the steaks have cooled, pour olive oil all around and keep them in the fridge. the purpose of the olive oil is so when you reheat the steaks in the oven they are not dry as the steaks will have absorbed the olive oil.
you can also prepare the veggies like the carrots and potatoes by boiling them quickly with a pinch of salt and sugar. once cool, keep them in the fridge so when you get home you only have to put a bit of olive oil or butter and reheat them in the microwave or oven with some freshly chopped herbs. or sparingly sprinkle a teaspoon of dried herbs. they will appear freshly roasted.
when storing freshly-bought steaks, wrap each individually in plastic wrap before storing in the freezer. and when you're thawing, do it in the fridge.
if you are grilling steaks, do not marinate for a long time as you're going to lose their natural succulence. 30 minutes is enough time to marinate. and keep your marinade simple.
these steaks here were marinated in lots of finely minced garlic, olive oil, freshly cracked pepper, japanese soy, sake and a bit of honey. do not put a lot of honey as it will burn the meat. do not over-cook. after grilling, keep them warm in the oven on low but make sure you put them there when guests have already arrived as they can start warming while your guests are having appetizers.
Monday, April 10, 2006
lunch
it's packed and ready in the fridge so when morning comes, all i have to do is get it.
i find when lunch is ready, there is no reason to buy. but when it's not, i get really lazy in the morning preparing, and sometimes, due to time constraints, i always end up spending come lunchtime.
it's packed and ready in the fridge so when morning comes, all i have to do is get it.
i find when lunch is ready, there is no reason to buy. but when it's not, i get really lazy in the morning preparing, and sometimes, due to time constraints, i always end up spending come lunchtime.
with condensed milk
condensed milk because i was thinking of breakfast.
i'm not a breakfast-eater but since the weather has become really hot, i feel i always lack energy, and i'm always tired, so i'm having breakfast tomorrow for a change. i'm eating hot pandesal (or toast) with condensed milk on top. yummy.
so half for the canned fruits, (i don't want fruit salad too sweet as it's unhealthy.) and half for breakfast tomorrow. saves me a lot of money.:)
condensed milk because i was thinking of breakfast.
i'm not a breakfast-eater but since the weather has become really hot, i feel i always lack energy, and i'm always tired, so i'm having breakfast tomorrow for a change. i'm eating hot pandesal (or toast) with condensed milk on top. yummy.
so half for the canned fruits, (i don't want fruit salad too sweet as it's unhealthy.) and half for breakfast tomorrow. saves me a lot of money.:)
canned fruits
this is dessert. no fuss. i chilled the cans in the freezer. i saved the drained liquid to freeze for future use in my cooking. esp in chinese dishes and even adobo instead of sugar.
i do not advise you to save liquid from canned fruits that do not say "natural juice". throw the liquid out when not natural as you're just inviting toxins to invade your body.
this is dessert. no fuss. i chilled the cans in the freezer. i saved the drained liquid to freeze for future use in my cooking. esp in chinese dishes and even adobo instead of sugar.
i do not advise you to save liquid from canned fruits that do not say "natural juice". throw the liquid out when not natural as you're just inviting toxins to invade your body.
chopped ham steak and eggs omelette
perfect for steamed rice and bread.
what i did here is put it over some freshly steamed rice. i ate this while watching dvd after a day's work. really exhausted. did not want to bother cooking anything elaborate.
perfect for steamed rice and bread.
what i did here is put it over some freshly steamed rice. i ate this while watching dvd after a day's work. really exhausted. did not want to bother cooking anything elaborate.
this is what i cooked for dinner. and this shall be the filling of the sandwiches i'm bringing to work tomorrow. it's a way for me to economize.
this is sort of an omelette with chopped ham steaks. (you can use canned spam.) i used half a dozen eggs for this. and fresh chopped parsley. (but you can use whatever fresh herb you have. just sprinkle it sparingly, so as not to overpower the main ingredients.)
my tip is: if you are making it into sandwiches for work, (it is very hot here now...the onset of summer..) and the weather is hot, do not include onions and tomatoes in the omelette as the sandwich will easily spoil. i doubt you'd have anything to eat at lunch.
but....if you're just cooking it as a meal at home, you can put chopped onions, toasted garlic bits, and chopped fresh tomatoes. yummy! :)
Thursday, March 23, 2006
after a brazilian
since it's so hot, i've taken to wearing saris and i'm totally without undies underneath. it's liberating, not to mention fresh, esp when you've just taken a long cold shower, or a soak in the tub....and even just after having washed using a tabo (a container you use to pour water on yourself)
some friends of mine have been busy spending time in salons where they've been given a 'brazilian'. according to them, it hurt like hell.
i told them to fan that part nonstop, smeared with aloe lotion to cool. even mashed cucumber helps. you just part your legs and apply. leave it for 2 hours. meanwhile, read or take a nap.
i'm glad i don't have a problem with that. i'm not particularly 'hairy' down there.
my boobs are hanging loose underneath and i love the sensation. plus i have evian mist which i spritz from time to time to cool my body. and when the mist lands on my nipples, they become erect because they are happy for the coolness and the attention.
some friends of mine have been busy spending time in salons where they've been given a 'brazilian'. according to them, it hurt like hell.
i told them to fan that part nonstop, smeared with aloe lotion to cool. even mashed cucumber helps. you just part your legs and apply. leave it for 2 hours. meanwhile, read or take a nap.
i'm glad i don't have a problem with that. i'm not particularly 'hairy' down there.
my boobs are hanging loose underneath and i love the sensation. plus i have evian mist which i spritz from time to time to cool my body. and when the mist lands on my nipples, they become erect because they are happy for the coolness and the attention.
cultivating herbs
in pots. that's what i do. but they won't survive in heat and humidity so what i do is, i leave the pots in my airconditioned room all day, and when night falls, i transfer them to the patio for natural cool air.
an indian friend brings me basil from india everytime she goes on a trip. it's actually the most successful herb i've grown because it likes sunny places. and everytime you pluck some leaves, there'd always be new growth of shoots.
if you have friends living abroad, they might be able to send seeds you can plant.
to preserve fresh herbs, keep them in a dark ceramic container, sprinkled with a lot of sea salt with a lid in the fridge.
or you can harvest basil leaves and make pesto right away. the best for me is when i mortar and pestle pesto. doing it in the blender is just not the same.
i don't have a green thumb. i can't count the number of times the herbs died on me. so it's been always a hit and miss thing.
it's not easy to find herbs in pots, but when you do (in markets, esp sunday markets...or in tagaytay) even in supermarkets, you can try and cultivate them by repotting.
buy bigger pots to replant them.
so far, i've only been successful with parsley and basil. but they haven't been flourishing the way i want them to.
it helps if the temperature is moderate so i find an airconditioner handy. but only because it's almost summertime. during the cooler months, you don't need to keep the herbs happily airconditioned.
ps. of course the easiest to preserve herbs esp in the tropics is dry them but then if you want to preserve fresh herbs, and as long as you use them within a week and a bit, the layering with salt works. and the herbs retain much of the flavour.
an indian friend brings me basil from india everytime she goes on a trip. it's actually the most successful herb i've grown because it likes sunny places. and everytime you pluck some leaves, there'd always be new growth of shoots.
if you have friends living abroad, they might be able to send seeds you can plant.
to preserve fresh herbs, keep them in a dark ceramic container, sprinkled with a lot of sea salt with a lid in the fridge.
or you can harvest basil leaves and make pesto right away. the best for me is when i mortar and pestle pesto. doing it in the blender is just not the same.
i don't have a green thumb. i can't count the number of times the herbs died on me. so it's been always a hit and miss thing.
it's not easy to find herbs in pots, but when you do (in markets, esp sunday markets...or in tagaytay) even in supermarkets, you can try and cultivate them by repotting.
buy bigger pots to replant them.
so far, i've only been successful with parsley and basil. but they haven't been flourishing the way i want them to.
it helps if the temperature is moderate so i find an airconditioner handy. but only because it's almost summertime. during the cooler months, you don't need to keep the herbs happily airconditioned.
ps. of course the easiest to preserve herbs esp in the tropics is dry them but then if you want to preserve fresh herbs, and as long as you use them within a week and a bit, the layering with salt works. and the herbs retain much of the flavour.
Tuesday, February 21, 2006
pamper time
we all need that. allocate a day in a week where you pamper yourself. it can be a movie and a snack. a day in the spa. or a day you do anything you want without considering other people. it's a time to be selfish and focus on YOU. because you are important, too.
you want to gorge on chocolates? do it. you want to pig out on your favorite dishes? do it.
pamper time can also be a time you do nothing at all. yes, be idle. be a bum for just a day.
you want to gorge on chocolates? do it. you want to pig out on your favorite dishes? do it.
pamper time can also be a time you do nothing at all. yes, be idle. be a bum for just a day.
salads are nutritious, but can be fattening as well, if you're not careful. it has to do with the dressing. is there too much oil? too much salt? then your salad is not healthy. you want it tasty, not salty, not loaded with calories.
you want to entertain but don't want the fuss that goes with it? serve a big salad, crusty french bread, freshly-squeezed juices like orange juice (red or white wine, too, if you prefer). if you don't have a juicer, just serve store-bought juice.
perfect for lunch. for any meal actually, esp when you're busy but would want your friends around for a bit of a chat. for dessert, serve fresh fruits and yoghurt.
have small containers in the fridge filled with all sorts of veggies and salad mixes for a quick meal.
you want to lose weight and not feel deprived? try a combination of steamed veggies and grilled marinated tofu. you'll feel full, healthy and energetic, you won't think you're on a diet.
the thing is, diets don't work, esp when unhealthy. you've got to eat right, and you've got to feel loved, not deprived. and feeding yourself a nutritious and tasty meal is the only way to go as it's a lifestyle change you can live with, and do everyday.
try all sorts of condiments and seasonings for your marinade, but don't overdo salt and soy. a dash is sufficient. the secret is adding chopped fresh herbs and lots of finely minced garlic.
tofu and steamed veggies smell great. you won't be embarrassed bringing these to work.
keep your stir-fry simple. decide beforehand what you want it to be. if you want a complete meal, and not bother cooking rice anymore, then add noodles. if you want it healthier and more colorful, add 2 or 3 kinds of veggies.
you want to impress someone you like? try cooking him/her a meal like a noodle dish. it's easy and quick. prepare the noodles first by frying quickly in hot oil, then set aside. use another wok to stir-fry the onion, garlic, meat and veggies. make sure you only cook small batches of stir-fries because you don't want to overcook. you'd want your veggies still crisp and fresh. pour the meat-veggie mix onto the noodles. serve immediately.
for the seasoning, you can try all sorts. practice cooking the dish before the actual event.
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