Sugar-free…Peanut Cake?!?

I’ve always liked peanut cakes, those crumbly treats that melt into peanut-buttery yumminess in your mouth.  In these health-conscious times, however, standard-issue peanut cakes are calorific no-nos.  This is why I’m grateful I found these yummies – and I keep a stash in my desk at work!  😉

What Sort of Cook am I?

Modesty aside, this is what came out…

You Are an Excellent Cook

You’re a top cook, but you weren’t born that way. It’s taken a lot of practice, a lot of experimenting, and a lot of learning. It’s likely that you have what it takes to be a top chef, should you have the desire…

Are You A Good Cook?

How that happened, I have no idea…

In Search of the Better Burger – Part III: There’s HAM in My Burger!

This has to be one of the most eyebrow-raising things to ever grace my plate: a hamburger that actually has a slice of ham under the patty!  This was recently served at a company meeting.  And, as of this moment, Mr. W still hasn’t stopped laughing…

The Return of the “Grown-up Mid-afternoon Milk Break”

My sister and I are in the habit of hanging out together on Saturdays despite the huge age gap between us.  (Believe it or not, I’m 31 and she’s only seventeen!)  We usually window-shop, buy some cute trinkets from Comic Alley (the mobile phone charms are so sweet!), walk a lot, and – of course! – eat.  As we get somewhat footsore from all that walking around merienda time, we end up hauling ourselves to someplace nice and grab a nice milky beverage (coffee, tea, hot choc, or even plain steamed milk) and a sweet (or two!).  While the offerings of the bigger java purveyors tempt us, we sometimes to go to the smaller shops for snacks and a companionable chat – and Almon Marina is one of our favorite places.  

 

Kebabs!

It’s summer here in Southeast Asia!  For us foodies, it’s that time of year when we bring the barbecue grills out of storage to do some fantastic outdoor cooking.  For most Filipinos, the word barbecue is synonymous with skewered chunks of pork or chicken pieces soaked in a reddish marinade (tomato sauce if you know what you’re about in the kitchen / tomato ketchup if you’re pressed for time).  This season, why don’t you try something new by turning standard-issue barbecue into zesty-tasting kebabs?