Archive for February, 2009
Posted on February 27, 2009 by admin
Another fave restaurant of us. DS loves it there, too. When asked what’s his favorite restaurant by his teachers, he replied “Bubba Gump!”. All his classmates said theirs was McDonald’s, by the way.
Our usual food.
Shrimp Shack Pasta.
Fusilli, Penne, and Rigatoni Pastas tossed with a Lemon-Garlic Sauce and topped with grilled Shrimp and a sprinkle of Feta Cheese.
Texas Cajun Chicken Sandwich.
A big sandwich with BIG flavor… Cajun grilled Chicken, crisp Bacon, Pepper Jack Cheese, and Guacamole on a toasted Bun.
Chocolate Chip Cookie Sundae.
A warm, fresh baked Chocolate Chip Cookie topped with Vanilla Ice Cream, Caramel, Chocolate, Peanuts, and Whipped Cream.
Posted on February 25, 2009 by admin
A simple spinach recipe that looks yummy. I will try this soon.
Ingredients:
2 large bunches of spinach, about 1 lb
Olive oil, extra virgin
3 cloves garlic, sliced
Salt to taste
Method:
1. Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.
2. Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.
3. Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.
4. After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.
Serves 4.
They said that a squeeze of lemon and some pepper make a good finisher for this recipe. Some even cook this with bacon grease or top with crumbled bacon. Sounds yummy. I have to try this real soon.
~photo and recipe from Simple Recipes.
Posted on February 24, 2009 by admin
I really want to try baking. But up until now, I still haven’t bought my oven. I keep prioritizing other things over the oven that’s why. If only money is not an issue, I can buy everything that I want at the same time. But life isn’t like that, my life at least, so I need more time to save for it.
I saw an episode of Martha on cable earlier and she mentioned the basic baking tools one must have. I have been looking for a similar list and asking friends who are into baking for the essentials, so I will know what I need.
Anyway, for the list:
Kitchen Aid Mixer
-Cuts down on time.
-Easy to use.
-Leaves your hands free.
Rimmed Baking Sheet
-Also known as a jelly-roll sheet.
-Used to make bar cookies, shortbread, and more.
Wire Rack
-Allows air to circulate around cooling baked goods.
-Look for stainless steel mesh and feet on bottom.
Cake Pans
-Graduated cake pans are used for layer cakes.
-Should be 8 or 9 inches in diameter and 2 inches deep.
Rolling Pin
-Look for a slightly heavy wooden pin.
-A pin without handles offers more control.
Parchment Paper
-Heat resistant, nonstick, and disposable.
-Used to line sheets and pans for easy release.
-Eliminates need for greasing.
Nonstick Baking Mat
-Heat-resistant silicone mat.
-Used to line baking sheets.
-Washable and reusable.
Mixing Bowls
-Typical three-bowl set includes a 1 1/2-quart, 2 1/2-quart, and 4- or 5-quart bowl.
-Look for deep bowls with a flat base for stability and a curled rim for pouring.
Measuring Cups and Spoons
-Measure dry ingredients in graduated metal cups.
-Graduated measuring spoons used for dry or liquid.
Kitchen Timer
-Even if your oven comes with a timer, you need another one on hand to time several things at once.
Whisk
-Look for stainless steel with fine wires.
Rubber Spatula
-Choose silicone so it is heatproof.
Bench Scraper
-Used to loosen dough from work surface, score cookies, and transfer nuts or chocolate into a bowl.
Pastry Brushes
-Come in a variety of sizes.
-Used for buttering pans and applying egg wash.
Pastry Bag and Tips
-Essential for decorating cakes.
Source: http://www.marthastewart.com/article/marthas-essential-baking-tools.
Posted on February 22, 2009 by admin
We had lunch at California Pizza Kitchen in Alabang Town Center last Valentine’s day. This has been a recent favorite restaurant of mine. I love pasta and I love everything tomato and basil. Plus DS enjoys their pasta and pizza, too ~ major consideration when we go out.
Our food.
Tomato Basil Spaghettini.
Italian Tomato & Basil Pizza.
Chocolate Soufflé Cake.
Posted on February 19, 2009 by admin
~via http://decor8blog.com/.
Posted on February 17, 2009 by admin
How do you cook your pasta? I usually put plenty of oil and a little more salt than usual. I noticed that if I put more oil while boiling, the pasta is more likely to stay firm, especially when I use them for soups. I add more salt to give it more taste because DS likes to munch on plain boiled pasta noodles. And I boil it for exactly 12 minutes, as said in the package directions.
And here are some more tips on how to cook pasta from http://www.thekitchn.com/.
Cook pasta in a large amount of boiling water. An ample amount of water will dilute the starches coming off the pasta and prevent it from becoming gummy and mushy once cooked. For a box of pasta, use at least a 6-quart pot of water.
Salt the water heavily. And we mean heavily! For our 6-quart pot, we throw in a healthy handful (or more) of kosher salt. Our chef instructor at culinary school always said that you want pasta water “salty like the sea.”
The salt doesn’t do anything in terms of cooking the pasta; it’s there entirely for flavor. The salt gets absorbed into the pasta during cooking, seasoning from the inside out and ultimately giving you a tastier final dish.
Trust us on this one. Salting your pasta water (heavily) makes a huge difference!
Aside from these two tips, remember to taste your pasta frequently to check on its cooking. Drain the pasta right before it’s cooked to where you like it. A few glugs of olive oil will keep the pasta from sticking to itself, but this isn’t necessary if it’s going right into a sauce.
Posted on February 16, 2009 by admin
Perrys is my cousin’s latest online discovery. He came across Perrys while in search of a car to get for his family. In a few months time, the rest of his family will be coming to the US and will be staying there for good. So right now, he is busy finding some good deals on the internet for an additional family car. He needs to be wise on his spending especially right now that the economy is in bad shape. Perrys Hot Deals Club is all he needs to scour the best deals. Perrys sends him the latest and newest deals and other price discounts even before they come out to the public. 2009 European Car of the Year, the vauxhall insignia, is just one of the many really good cars that Perrys offers. It outshined 37 cars to earn the Car of the Year title. It was presented to the public during the British International Motor Show in July. Some of the car’s noteworthy features are full USB interface options for portable music players, an onboard information computer, power heated and adjustable exterior mirrors and an extensive array of interior storage choices. They also have the vauxhall corsa which is recognized by the Road Safety Professionals and Driving Instructors as the Britain’s Training Car of the Year. The car is easy to use which is just perfect for those learning how to drive. It likewise has cheap car insurance and road tax, thus it is so popular among driving schools as it keeps the cost down. Perrys has some great deals on vauxhall corsa that you might want to take a look at. Perrys is indeed the place to go if in need of most efficient vauxhall dealer. With its discounts and deals they offer, you are sure to save a lot of money. Check them out and see for yourself.
Posted on February 13, 2009 by admin
Do you have a list when you go to the grocery? I try to do that as I take too long if I don’t have my list with me. I tend to wander along the grocery aisles endlessly. Plus I am more likely to spend more than I should. Anyway, I would like to share the tips for a quick grocery shopping from Uncluterer.
1. Make a meal plan: Decide what you’re going to eat this week and what you’ll need to make that happen.
2. Make a list from your plan: Not only will this help you remember what you need, it also discourages you from picking up things that you don’t need.
3. Separate the items on the list into their own sections (dairy, condiments, cereal, produce, etc.). This will reduce the chances of having to double back for something that you forgot in another section.
4. Go shopping at off-peak hours. The less of a crowd the faster the shopping goes. Avoid weekends.
5. Sale items above all: Look over your weekly sale items before heading to the store. Saving money on groceries is a good thing.
Posted on February 10, 2009 by admin
Is there someone who loves to snatch your food? Then this lunchbag is perfect for you. 
Anti-Theft Lunch Bags are sandwich bags that have green splotches printed on both sides, making your freshly prepared lunch look spoiled. Don’t suffer the injustice of having your sandwich stolen again! Protect your lunch with Anti-Theft Lunch Bags.
From http://www.thinkofthe.com/.
Posted on February 8, 2009 by admin
I came across these foods that are said to nourish the brain. And dark chocolate is one of them. Hurray for chocolate lovers!
Morning: Sip a cup of fresh brewed tea. Both green and black tea can improve memory function and mood due to the antioxidant catechin, a bloodflow booster.
Afternoon: Snack on a handful of almonds. The vitamin E in almonds helps with memory function and retention. They’re easy to keep on hand and grab in a pinch.
Evening: Enjoy a square of dark chocolate. The caffeine can help you focus, while the flavenoids aid in bloodflow to the brain which can improve overall cognitive function.
~via http://www.onsimplicity.net/.
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