I haven’t been feeling well these last few days…. actually, it’s for more than a week now. I can’t seem to make this cough to go away.
And yesterday, I felt like I’m coming down with flu or something and I’ve been feeling a bit neurotic and sluggish. I’ve been procrastinating doing some exercises because I have a cough and I know I’d be heaving my breath when I do them.
Guess what I did? I stuffed my face with more carbs and sugar. Well, I actually just ate half a bar in real life and left all of these to Ykaie, Cyra and Cyvrine. They loved the brownies so much because, of course, it’s chocolate. And it’s super fudge-y. And it’s topped with another one of their favorite which is chocolate chip cookie.
The secret to super moist, fudge-y brownie center? Under bake. Uh-huh. Trust me. It works. Whether you’re using a brownie mix or making it from scratch.
In case you’re wondering, I used a brownie mix for this recipe. Yep, the one you can buy at the grocery. Yeah, I know. I’m supposed to be a food blogger and I have to act all fancy and stuff and is supposed to make everything from scratch.
But you know what I think, the chocolate chip cookie recipe is enough. If I add more ingredients and more directions, you might not do them. People love easy recipes with five ingredients or less — including me. This recipe has around seven {or eight?} ingredients but it’s easy enough to do. Just buy those big chocolate chips.
I have to make this cough and cold leave my body as soon as possible. We have a trip coming up on tuesday. We are going to a {another} really nice resort and I have to look like a human being. Right now, I look like a zombie on cough syrup.
And as if you didn’t know, recipe’s down there.
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Recipes knock on my door every single day. They come in, take off their shoes and stay comfortable in the kitchen. Some stay for a while…. some leave….. some become my best friends…. and others become family. Some recipes can’t help being there because we are born with it.
Adobo is one of those dishes that we, Filipinos, are born with. This is one of those dishes that show up on the dining table once a week like your favorite tito or tita. This is also one of those dishes where each home has a signature version of, a recipe that all Pinoys know by heart.
Some like this recipe done with chicken or squid, some like it with coconut milk, some like it with lemongrass, some cooks this using balut {boiled fertilized duck egg}, but for most people it’s the regular chicken or pork adobo that captures their heart which they pair with tomato and salted duck egg.
I like all versions of Adobo you can think of. Not because I’m matakaw {glutton} but because each one has their own characteristic and flavor. Most of the time, I like it because it simply gives me that feeling of being at home….
This recipe was inspired by a highschool classmate who just posted it on facebook years ago. I tweaked this recipe a little because I find the original to be too sweet for my liking. The chinese twist maybe coming from the star anise that was used to create the dish’s own persona.
Pork belly is the ideal part to be used in this dish because of it’s high fat content which goes really well with the thick, sweet, aromatic sauce. However, since there is no vegetable accompanying the pork belly, I recommend you serve it with brown rice instead of the usual white rice.
What I love about this version is that the sauce is thick, sweet and aromatic and it compliments that burst of fat you get when you bite into a pork belly square.
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We were starving at 1pm when we stumbled upon this restaurant. We were on our way home from Thunderbird Resorts and was planning to have lunch at the Crescent Moon Café. Turned out they were closed on mondays, so we had to look for another place to eat. La Travieza seems to be a decent place from the outside and there seems to have only a few customers, so we went in.
We just came from the Angono Petrogylph and as usual, we had matching tops. While orange ranks high as being one of my favorite fruit, it’s in the bottom in terms of being a color that I like. But hey, wearing it one time won’t hurt. It might make me appreciate it a lot more.
Since this is supposed to be a seafood restaurant, we thought it was just right that we order seafood. We had Sizzling Stuffed Squid which I expected to be stuffed with the usual onions and tomato and served with a soy calamansi dipping sauce. But what was brought to our table is this ground pork-stuffed squid smothered in a very flavorful somewhat buttery and barbecue-tasting sauce.
We also had some kind of Fish Sinigang, which I totally forgot what kind of fish was used…haha, silly me.
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