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…

How that happened, I have no idea…

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

Iced Mochaccinos @ Almon Marina

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.  

 

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Kebabs!

Kebabs and Rice - wow!

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?

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