Native Ormocana Cooking

Chocolate Cheesecake

2010-03-04T20:43:00.000-08:00

Recipe courtesy Nigella Lawson

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
10 to 12 servings

Ingredients

Cheesecake base:

1 1/3 cups graham cracker crumbs
1/2 stick butter
1 tablespoon cocoa

Cheesecake filling:

6 ounces bittersweet or semisweet chocolate, chopped small
2 1/2 cups cream cheese
3/4 cup superfine sugar
1 tablespoon custard powder
3 large eggs
3 large egg yolks
2/3 cup sour cream
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

Sauce:

3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon dark corn syrup
Special equipment: 9-inch springform pan

Directions

Preheat the oven to 350 degrees F.

To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.

Put a kettle on to boil.

Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.

Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.

Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.

To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.

New York Style Chocolate Cheesecake

2010-03-03T19:34:00.000-08:00

Recipe courtesy Emeril Lagasse, 2005

Cook Time:
1 hr 10 min
Level:
Intermediate
Yield:
12 to 16 servings

Ingredients

1 1/2 cups chocolate wafer crumbs
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted
2 1/2 (8-ounce) packages cream cheese, softened at room temperature
1 1/2 teaspoons vanilla extract
1 vanilla bean, seeds scraped from inside of pod and reserved
3 tablespoons all-purpose flour
3 eggs
1 cup sour cream
8 ounces melted semisweet chocolate, cooled slightly
Fresh strawberries, for garnish
Whipped cream, for garnish
Fresh mint sprigs, for garnish

Directions

Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan).

Lightly grease the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan and set aside.

In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.

Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.

New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple

2010-03-02T19:26:00.000-08:00

Recipe courtesy Emeril Lagasse, 2003

Cook Time:
--
Level:
Intermediate
Yield:
1 (9-inch) cheesecake, 8 to 10 servings

Ingredients

1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
Strawberry Sauce, optional, recipe follows
Blueberry Sauce, optional, recipe follows
Pineapple Sauce, optional, recipe follows

Directions

Preheat oven to 375 degrees F.

Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Increase oven temperature to 500 degrees F.

In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.

To serve, top with sauce of choice. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.

Strawberry Sauce:

2 pints fresh strawberries

1/2 cup sugar

1 cup water

1 teaspoon finely grated lemon zest

2 tablespoons kirsch or brandy

Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.

Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Blueberry Sauce:

1 1/2 cups sugar

3 tablespoons cornstarch

1 1/2 cups water

1/2 cup fresh-squeezed orange juice

2 tablespoons Grand Marnier liqueur

1 1/2 teaspoons orange zest

1 1/2 cups blueberries, picked over and rinsed

1 1/2 tablespoons unsalted butter

In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake.

Yield: 3 cups

Pineapple Sauce:

3 cups fresh 1/2-inch diced pineapple chunks

1/4 cup sugar, plus more to taste

1 cup water

1 teaspoon finely grated orange zest

2 tablespoons light rum

Combine pineapple, sugar, water and zest, and cook until pineapple is tender and the liquid is thick, about 15 minutes. Stir in the rum, and cook for 1 more minute. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Yield: about 3 cups

The Ultimate Cheesecake

2010-03-01T19:23:00.000-08:00

Recipe courtesy Tyler Florence

Cook Time:
45 min
Level:
Intermediate

Yield:
6 to 8 servings

Ingredients

Crust:

2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:

1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows

Directions

Preheat the oven to 325 degrees F.

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries:

1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Yield: 6 servings

Sole Almondine

2010-02-16T20:40:00.000-08:00

Recipe courtesy Sandra Lee

Nonstick spray

4 (6-ounce) skinless sole fillets

1/4 cup melted butter

2 lemons, juiced

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon onion powder

1/4 teaspoon ground nutmeg

1 cup slivered almonds, roasted

Fresh chives, chopped

Preheat broiler. Spray a large, shallow baking dish with nonstick spray.

Place fillets in dish. In a bowl, combine butter, lemon juice, salt, pepper, onion powder and nutmeg. Brush fish with sauce, reserving half. Broil 6-inches from heat for 4-6 minutes, just until fish flakes. During last minute or so of cooking, stir roasted almonds into remaining sauce and spread over fish. Sprinkle with fresh chives of choice before serving.

Parmesan-Roasted Green Beans

2010-02-16T20:34:00.000-08:00

Recipe courtesy Tyler Florence

Ingredients

1 pound thin green beans (haricots verts)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup grated Parmigiano-Reggiano

Directions

Preheat the oven to 400 degrees F.

Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.

Lemon Sole

2010-02-15T20:31:00.000-08:00

From Food Network Kitchens

Ingredients

Four 4-ounce skinless sole or flounder fillets
Kosher salt and freshly ground black pepper
Flour for dredging
5 tablespoons cold unsalted butter, cut into tablespoon-sized pieces
2 tablespoons freshly squeezed lemon juice
2 teaspoons water
1 teaspoon minced flat-leaf parsley leaves
1 teaspoon minced fresh thyme leaves

Directions

Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes.

Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels. Season the fillets with salt and pepper. (If the fillets tapers down to a very thin tail, fold the tail back to make a more uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the fillets in the flour and shake off any excess.

Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fillets finish cooking in the residual heat in the pans, about 2 minutes more. Transfer the fillets to 4 warm plates and cover loosely with foil.

Add the lemon juice and water to one of the skillets. While moving the skillet in a circular motion, add the remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and serve immediately.

Sole Almondine

2010-02-15T20:26:00.000-08:00

Recipe courtesy Tyler Florence

Ingredients

For the Fish:

2 cups blanched slivered almonds
Kosher salt
Extra-virgin olive oil
4 tablespoons unsalted butter
2 cups all-purpose flour
Freshly ground black pepper
4 eggs
1 cup milk
4 cleaned sole fillets (6 ounces each)

For the Sauce:

1 large or 2 small shallots, finely chopped
1 cup white wine
1 lemon, juiced
1/4 chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Directions

Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.

Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.

Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.

Fried Shrimp in Sprite & Beer

2009-07-01T14:25:00.000-07:00

I decided to test how the shrimp taste like soak in sprite and beer for a few minutes. I seasoned enough sea salt to taste. I heated my frying pan, put olive oil and after a few minutes for the shrimp in sprite and beer I fry 'em. I didn't put all the liquid in the pan though cause that's make the shrimp soggy. I put enough liquid for the shrimp not to burn. I seasoned a bit of fresh crushed pepper. Before all the liquid disappear I remove it from the pan to serve as my shrimp sauce. Put a bit of oil in the pan again and fry the shrimp a bit more. Remove from the pan and serve.

Healthy!!

2009-03-23T03:40:00.000-07:00

After browsing around some article over the internet about health I thought that I really should keep my body healthy. I found one article that really interest me, the title is 'Spring Detox'. This is one of my plans before the end of the month to at least have 1-week spring detox. I think this is not that hard at all. I will just wait until am going to start this process until I am really put an end that this is not a hard process. I think this will bit a bit challenging for a little while and as soon as my body is starting to get used to it this should not be a problem.

I really should give enough effort for my body to remove chemicals that are not healthy for me and by doing the detox this would help me slowly remove these chemicals that makes me imbalance. This might be once cause to me that sometimes I feel so exhausted in the middle of the day that I feel I just want to take a nap.

Over the weekend I am starting to have fresh juice either in the morning or at night during dinner. My morning meal is not the most healthies meal. I have bagel and cream cheese. I am going to work on this to turn it around and have something healthy. Though I have toasted wheat bagel but the cream cheese part is the issue.

Anyway, so far my husband and I seems like did a pretty decent job with our meal at dinner time. I keep vegetables and salad on the side with our dinner. We usually have either seafood and sometimes we have steak to get some protein. I think the last time I had rice was last week when I bought Filipino food that I think rice is a must.

Adobong Kambing

2009-03-16T03:17:00.000-07:00

After our shared chores at her house my friend and I decided to grab something to eat. She brought me to this new Filipino restaurant for me to try their food. She said that they really have good food and the place is clean. It's not that far from her house about a mile or two probably. Anyway, this restaurant allows you to try their food. They give you sample as long as you ask to try some. I was very curious with one of their buffet food. So I asked the lady who's incharge and she told me that it's goat "Kambing". I got excited since I really love goat and it's been a while I didn't eat goat. The last time I remember was about a year or two ago when I made 'Goat Calderetta'. So, I asked the lady if I can try some. The Adobo was so yummy that I ended up ordering combo 3 and set the adobo aside for my to go. This is my very first time I tried adobong kambing and the restaurant did a very good job with the food because there's no even funny smell.

I have got to go back to that restaurant one of these days to try some more of their food. I don't have a lot of luxury time to cook dinner every single day and it's good to know that there's one good restaurant driving distance away.

Dinner Impossible

2009-01-03T21:55:00.000-08:00

I am starting to get addicted with this show "Dinner Impossible". It is indeed very fascinating to me to watch this people plan the menu and do the work for less than 8 hours. I also love their recipes and I was thinking to try to make them myself. Food network is such a good show to watch you can learn different techniques and what to cook for your family. I did try quite a few of their recipes online and to tell you frankly without me sounding like am bragging about it the food that I cooked was really good. I should record this show on my DVR for me to watch it later.

Thick Pork Chops Façon Grand’mere

2008-11-15T19:53:00.000-08:00

For this recipe you will need:

2 ¾ TBS olive oil
1 TBS sugar
½ cup brown Chicken Broth
8 oz shiitake – stemmed & cut in half
24 small pearl onions, peeled
15 clove garlic blanched
24 asparagus tips
2 slices rindless bacon,
4 pork loin chops, 1 ½ “ thick – get center cut
12 ounces small round red-skinned potatoes, quartered, rinsed and patted dry
Rosemary sprigs for garnish

Sauce
1 cup white wine (no vermouth)
1 ½ cups brown chicken stock
¼ tsp cracked pepper
¼ tsp finely minced fresh rosemary needles
2 TBS finely sliced fresh chives

Combine ½ tablespoon of the olive oil, the sugar, and onions (in one layer) in a sauté
pan.
Add ½ cup of the broth, season with salt and pepper, and bring to a simmer.
Cover, and cook for 20-to 25 minutes, or until the onions are tender and coated by a syrupy liquid.
Set aside.
Heat ¼ tablespoon of the olive oil in a small sauté pan and sauté the blanched garlic
over medium-high heat for 2 to 3 minutes, or until tender and golden brown.
Season with salt and pepper, and set aside.
Heat ½ tablespoon of the olive oil in a clean sauté pan and sauté the mushrooms over medium heat for about 5 minutes.
Remove from the heat, season with salt and pepper, and set aside.
Bring a small saucepan of salted water to a boil and blanch the asparagus tips for 3 to 5 minutes, or until tender.
Drain and refresh in ice water.
Drain again and set aside.
Place the bacon in a large sauté pan or skillet and sauté until crisp.
Drain on paper towels.
Heat ½ tablespoon of the olive oil in a sauté pan.
Season the pork chops with salt and
pepper and sauté over medium high heat for 6 to 7 minutes on the first side, until golden.
Turn the pork chops over, reduce the heat to medium, and cook for another 6 to 7 minutes, or
until just cooked through but not dry.
Transfer to a serving platter, cover loosely with
aluminum foil, and keep warm.
Pour out the fat from the sauté pan and return it to high heat.
To prepare the sauce, deglaze the pan with the vermouth and reduce until almost dry.
Add the remaining 1 ½ cups of broth, the rosemary, and pepper, and reduce to 1 cup.
Adjust the seasonings if necessary and add the chives. Keep warm.
Heat the remaining 1 tablespoon of olive oil in a large sauté pan over medium-high
heat.
Add the potatoes and sauté for 15 minutes, or until tender, brown, and slightly crisp.
Add the reserved onions, garlic, mushrooms, asparagus, and bacon to the potatoes, and lower
the heat to medium.
Toss gently and adjust the seasonings if necessary. Spoon the
vegetable mixture over and around the chops.
Garnish with the rosemary springs, and serve
with the sauce on the side.

Daylight Saving Time Begins Today

2008-11-02T02:00:00.000-08:00

Let's Fall Back today. DST changed at 2am. If you haven't set your clock to jump backward yet do so from 200DST to 100 Standard Time.

Dinner At the Boat House

2008-10-22T20:38:00.000-07:00

It's been at least two months that hubby and I haven't gone to boat house for lobster special every Wednesday. Earlier this afternoon, Michael asked me if I wanted to eat lobster for dinner. Without thinking twice I said, Yes. Who could say no for a very yummy lobster dinner, well I guess except those people who have seafood allergy or doesn't eat anything with claws. I love lobster, for $12 a lobster it's a bargain and I can eat 2 lobster no problem. Good thing we only go there once is a while or else I am having a major cholesterol problem right now. I haven't even started my plan to start running to lose a little bit of weight. I had a glass of chocoliteni my favorite. This drink doesn't taste like there's alcohol at all and it's a bit sweet compare to dirty martini. Over all hubby and I had a pretty good dinner.

Acai For Breakfast

2008-10-20T18:29:00.000-07:00

Over the weekend we went to downtown Encinitas, CA to buy some breakfast. Many of us are familiar with Acai Berry. This is round, black-purple small looking fruit. This fruit looks like a combination color of grape and blueberry but it's smaller than both and darker. It has a minimum amount of pulp and has large seed. Many energy juice, ice cream, granola and energy bars use acai. This berry has higher antioxidant benefits than grapes and double than blueberries.

My husband and I love Acai and it's healthier than many juices you buy at the grocery store. Most of the time we buy acai juice at CostCo.

We found this one restaurant in Encinitas in a local food article magazine. They also have review about this because of their acai berry breakfast. One time we tried the food and husband and I both love it. Though I couldn't finish the whole bowl because it's too much for me yet the food is very tasty.

When I remember the name of what they call this acai breakfast I will let you know.

Tip Top Meats Part 1

2008-10-07T21:20:00.000-07:00

I didn't realize just how much I love European Cuisine 'til my husband and I tried Tip Top Meats in Carlsbad, CA. This restaurant serve authentic European cuisine with very affordable price. Our first visit I tried Lamb Shanks, the meat is so mouth watering and even my husband couldn't resist to have some of my food. You can choose a side of Sauerkraut either just Red or White Cabbage or combination of both or you can also ask them for veggies if you prefer. You can also choose from french fries, mashed, or baked potato. They also have side of soup with a side of crackers. This meal I had only cost me less than $10 dollars. you may not beleive me but this is the truth. I couldn't even beleive it myself that there's one restaurant exist with good food and good price. When you visit Southern Cali you should try this restaurant.

Great Gourmet Food

Steak for Dinner

2008-09-27T21:09:00.000-07:00

It's been quite a while when hubby and I went to CostCo. We've been just too busy lately. Anyhow, after our appointment with the Landscape Architect we drove to CostCo. We couldn't find the things that we needed for the house but we picked up a few grocery. Hubby bought some steak for our dinner tonight.

After the steak was completely thawed out, he seasoned the meat and we went down stairs in our apartment building to cook the meat. My husband did an excellent job grilling the steak, it was cooked right. Both of the steak was cooked medium-well (he preferred medium rare himself) and the juice was still there. It is really mouth watering, now it makes me feel hungry again just thinking about it.

What he did was seared the steak for a minute in each side. The meat is timely grilled according with the thickness of the meat. He both timed each side 6 minutes in a medium-high heat.

We had microwaved vegetables on the side. And our dinner was excellent.

I Love Your Blog Award

2008-09-27T20:37:00.000-07:00

Thanks to Mom's Cafe for the I Love Your Blog Award.

I would like to give you this lovely award because I enjoyed reading your blog.

The instructions for the passing on of this accolade are:

1. The winner can put the logo on his/her blog
2. Link the person from whom you received your award
3. Nominate up to 7 other blogs
4. Put links of those blogs on yours, and
5. Leave a message on the blogs that you've nominated

I would like to nominate the following blogs for the "I Love Your Blog" award.

Kate/KateLoves
Glenndel
Dauphine
lovely092101
Travelerforlio (Eunice)

Marinated Grilled Chicken

2008-09-03T17:08:00.000-07:00

What do you think about 'Filipino Style Marinated Chicken'? Marinated in Vinegar, Soy Sauce, Finely Crushed Garlic, Finely Chopped Onion, Ketchup, and Salt and Pepper (TT). Well, to tell you, we had this food one dinner when we were camping in Wawona Campground. I marinated the chicken two nights ahead before we left home then I freeze them with ziplock. A few hours after we arrived in the campground we prepared campfire and put some charcoal for grilling. I grilled my marinated chicken, two corn in a cob wrapped in tin foil.

Good Food

2008-09-03T11:18:00.000-07:00

When you go camping, why not eat good food, right? When we were camping in Yosemite we had pretty good dinner. Hot dogs, buns and it's condiments are perfect match. When we grill hot dogs we also toast the bun a little bit to give a little crisp to it when you have a bite. It makes it more interesting and tasty.

Corn is also a pretty good food for camping. You don't have so soak your corn before grilling or peel them and eat them burn. The way I do it is I peel the corn, wrap them with foil and grill them. It only take a few minutes to cook them depends with the heat too. When the corn is almost ready you can either sprinkle them with salt and pepper.

Just leave your message...

2008-08-26T19:05:00.000-07:00

Am up in the mountain this week... Be back after Labor Day.

Take care everyone :)

Sunday Late Lunch

2008-08-24T20:30:00.000-07:00

Both me and my husband feel lazy today. After I read my book for a little while I took a nap. Around 130 in the afternoon a very loud noise on my apartment roof woke me up. I don't know why these people couldn't wait 'till working days to fix something. The banging didn't end until after 10 to 15 minutes. It really did start to annoy me, after a while and these people on to of my apartment roof still didn't stop I went out and was gonna till them that they are disturbing people and why not wait 'till working days to fix whatever problem they're having as long as the problem doesn't cause another people.

Anyhow, I got up and decided cook some lunch. I cooked pasta in white sauce with shrimp. I also made fresh squeeze strawberry and mango juice. In my juice I tried to put sprite and ice on it, I was surprised that the taste was pretty good. I also made some garlic bread, I put butter, cheese, garlic and parsley bake the bread for about 10 minutes and broil for about 2-3 minutes depends how crispy you want the bread.

I wish I still have angel hair pasta available my pasta dish could have been better. Though the dish still taste good 'according to my husband'. Angel hair pasta is one of my list for grocery shopping.

What we ate today

2008-08-23T22:02:00.000-07:00

I skip breakfast as usual and but hubby had a bar and a glass of juice. Before we went to Encinitas to re-check the house that we put an offer we stopped by and grab some lunch. We went to Sammy's Woodfired Pizza because they don't allow pets we ordered for take out and had our lunch somewhere else. I ordered an Angel Hair Pasta with Shrimp in white sauce and hubby ordered Hawaiian Thin Crust pizza.

I like the pasta a little bit on the dry side. The one I ordered is a little bit soggy with the white sauce and it smell a little bit funny or maybe I am just not feeling my food. The pizza on the other hand was pretty good it is thin crust but not too thin, the side of the dough is still a little bit thick, I prefer pizza myself a little bit more crisp dough.

Around 7:30pm hubby and I walked to PF Chang to have some dinner. We ordered appetizers and soup. We had Southern Style Ribs, Chicken Wrap, Vegetable Dumplings and Wonton Soup. Hubby had a Green Margarita and I had Jade Martini, my martini taste like there was not much of an alcohol to it but for a glass of martini I was hit and a bit tipsy.

We finished our dinner between 830 and 900 in the evening we still walked back home. My feet were hurting and I felt like I have blisters, so I ended up walking bare feet. Gosh! I can't remember the last time I walked bare feet in the street. I felt better though my feet didn't hurt much anymore.

Cioppino Thursday

2008-08-21T22:18:00.000-07:00

PREP TIME	10 Min
COOK TIME	45 Min
READY IN	55 Min

INGREDIENTS

2 tablespoons and 2-1/4 teaspoons butter
1/2 onions, chopped
1/2 clove garlic, minced
1/4 bunch fresh parsley, chopped
1/2 (14.5 ounce) can stewed tomatoes
1/2 (14.5 ounce) can chicken broth
1/2 bay leaves
3/4 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon dried oregano
3 tablespoons and 2 teaspoons water
1/3 cup and 1 teaspoon white wine
6 ounces large shrimp - peeled and deveined
6 ounces bay scallops
4-1/4 small clams
4-1/4 mussels, cleaned and debearded
1/3 cup and 1 teaspoon crabmeat
6 ounces cod fillets, cubed

DIRECTIONS

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Garlic Bread Recipe

2008-08-20T21:20:00.000-07:00

Ingredients

1 16-ounce loaf of Italian bread or French bread
1/2 cup (1 stick) unsalted butter, softened ( I added a little bit of thick cream)
2 large cloves of garlic, smashed and minced
1 heaping tablespoon of freshly chopped parsley
1/4 cup freshly grated Parmesan cheese (optional)

Method

Method 1 - Toasted

1 Preheat oven to 350°F.

2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.

3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.

4 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.

Method 2 - Soft

Preheat oven to 350°F. Make the butter, garlic, parsley mixture as above. Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice. Wrap the bread in aluminum foil and heat for 15 minutes in the oven.

Manicotti Alla Romana

2008-08-19T22:36:00.000-07:00

Here's what I cooked for Monday dinner. This is an Italian pasta dish.

PREP TIME: 1 Hr
COOK TIME: 50 Min
READY IN: 1 Hr 50 Min

Servings for 2

INGREDIENTS

1-3/4 teaspoons olive oil
2 tablespoons and 3/4 teaspoon chopped onion
1-3/4 cloves garlic, finely chopped
5 ounces ground beef
3/4 teaspoon salt, or to taste
1/4 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 (12 ounce) package manicotti shells
1/2 cup and 1 tablespoon ricotta cheese
5/8 eggs, beaten
3/4 cup and 1 tablespoon and 2 teaspoons spaghetti sauce, divided
1-3/4 teaspoons butter
1-3/4 teaspoons all-purpose flour
1-3/4 teaspoons chicken bouillon granules
1/2 cup and 1 tablespoon half-and-half
1 tablespoon and 1/2 teaspoon chopped fresh parsley
3/4 teaspoon chopped fresh basil
2 tablespoons and 3/4 teaspoon grated Parmesan cheese

DIRECTIONS:

1.) Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
2.) Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
3.) To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
4.) Preheat oven to 350 degrees F (175 degrees C).
5.) Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
6.) Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
7) Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

ENJOY!!

Meal Plan This Week

2008-08-17T20:59:00.000-07:00

MONDAY: Manicotti Alla Romana
TUESDAY: Ultimate Shrimp Scampi
WEDNESDAY: Bolognese Stuffed Bell Peppers
THURSDAY: Cioppino

Banana Lumpia

2008-08-16T13:12:00.001-07:00

Is called 'Turon' in my own language. Yesterday, I asked my husband to buy me 4 ripe bananas because I am going to make 'turon' a day after. And yes I did.

I have:

4 Bananas (Depends with their size, I cut them into 2 or 3 parts and then each part I cut them in half)
Refined Sugar
lukewarm water in a small bowl.
Lumpia Wrapper (I use 'Menlo' Wrapper)

After I already cut all my bananas I set them aside and cut my wrapper.

Because I tried to save some wrapper I cut them in half. Cut them in half to have the triangle size both sides.

Now, I have to wrap my banana.

Put your half banana on the widest end side of your wrapper (the widest end should face towards you). Sprinkle some sugar. Bring one end (the Left and the Right corner of the wrapper) into the middle covering your banana).

Roll the wrapper and wet the end of the wrapper with a little bit of water in order to stick.

Dinner Today

2008-08-13T20:31:00.001-07:00

Later this afternoon, I marinated chicken thigh and breast. This is Filipino style marinade with lemon juice, onion, garlic, back pepper and banana ketchup. I refrigerated the marinade chicken for a few hours. After my hubby came home we went down stairs to grill the chicken.

We had a pretty good dinner. We also had rice. I am very stuffed couldn't barely get up on my seat on our dining table.

Now, I am thinking to have some Creme Brule'. Maybe later.

Oyster Bar Happy Hour

2008-08-13T08:08:00.000-07:00

We went to La Jolla for dinner today. It's been quite a while that we didn't have any oyster. The last time we had fresh oyster was when we were still in Colorado at the Jaxxs Fish House in downtown Boulder. So, today we decided to have some oyster, we ordered oyster shooter, calamari, steamed clams, crab stuffed mushroom, cheese garlic bread, and tacos. I also tried Cosmopolitan and Watermelon Martini, hubby tried LA Scraper and an Ale Beer. You may think that the food we ordered was too much for two people. Actually not the food are appetizer sizes so it's not really too much for two people.

After dinner we walked around by the beach just sightseeing with the beautiful scenery of La Jolla beach. Later we drove back home and stopped by at the Linen's N Things and CVS to look for the Braun cartridge. Too bad that they don't have one.

Our Dinner today

2008-08-07T21:41:00.000-07:00

Because I've been too busy to do anything in the kitchen, hubby and I decided to go to the Filipino restaurant in Mira Mesa, CA. We had our dinner there, I guess because I feel that i don't have that many options in terms of Filipino food nearby where I live. This restaurant is a lot better than the other two I've been just a few blocks away from each other.

Hubby and I both had 2-items combo. I ordered bihon & pinakbet + gulaman drink, hubby ordered longanisa and grilled chicken + royal true orange. I was thinking to order soda too, but I tried to limit my soda as long as I can.

We went to Goldilocks and bought some pastries for Ate Joy and then we stopped by in Seafood City Filipino market to buy MJ her pedicure item, but unluckily they are sold out.

Fresh Lumpia Recipe

2008-08-06T20:47:00.000-07:00

A few people was asking me with my Fresh Lumpia Recipe. Sorry it took me a while to give it to you. Anyway, here's the Fresh Lumpia recipe.

If you are too busy to make your own wrapper from scratch you can replace it with spring roll wrapper =)

Wrappers
2 large eggs
1-1/4 cups water
1/2 cup cornstarch
1/2 cup flour
1/8 teaspoon salt

About 3 tablespoons cooking oil

Filling
1/2 cup julienned onion
1 teaspoon minced garlic
1 boneless, skinless chicken breast half, thinly sliced
1/4 pound medium raw shrimp, shelled, deveined, and halved
1-1/2 cups finely julienned jicama
1/2 small carrot, finely julienned
2 green onions, finely julienned
2 teaspoons oyster-flavored sauce
1 teaspoon Filipino fish sauce (patis)
1/4 teaspoon black pepper

5 tender lettuce leaves

Getting Ready
Prepare wrappers: In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.

Place a nonstick 8-inch omelet pan over medium heat until hot; brush with 1/4 teaspoon oil. Pour 1/4 cup batter into pan; tilt pan so batter covers entire surface. Cook until edge of wrapper is lightly browned and surface looks dry, about 45 seconds. Loosen edge with a spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of pan onto a plate. Repeat to use all batter.

Cooking
Prepare filling: Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add onion and garlic. Stir-fry for 30 seconds. Add chicken and shrimp; stir-fry for 2 minutes. Remove from pan. Heat 1 tablespoon oil. Add jicama and carrot; stir-fry for 1 minute. Add green onions; cook until vegetables are tender crisp, about 2 minutes. Return chicken mixture to pan; add oyster-flavored sauce, fish sauce, and pepper; cook for 1 minute. Cool.

Cut lettuce in half lengthwise. For each lumpia, place a piece of lettuce on wrapper. Spoon about 1/3 cup filling into center of wrapper. Fold bottom third of wrapper over filling, then fold in sides.

Serve with garlic dipping sauce or a mixture of hoisin sauce and soy sauce.

Breakfast Today

2008-08-06T17:39:00.000-07:00

I told myself that I have to start to have some breakfast everyday. This is the very most important meal for the whole day, so I have to put something on my stomach.

It was a success that I finally made something for breakfast. You may wonder what it is. I made some fresh juice & vegetables combines together. This is what I came up with, for fruits (plum & white peach), for vegetables (Carrots & Celery) and honey with a hint of Calamansi.

It was very light yet very refreshing.

Our Dinner Today

2008-08-02T19:38:00.000-07:00

On the way home from Palomar mountain after our 2-day camping we stop by at Costco to get some gas because we only have I guess less than half-a-gallon in the tank. After the gas station we went inside the store to buy some seafood for dinner. We were so glad that they still have lobster claws available, so we bought about 2 pounds and a bottle of wine. Our dinner was excellent and we were stuffed. Our food was way better than eating out at the restaurant.

Lobster Claw personally broiled by hubby.

Green Salad with Avocado, Apple and Shrimp Salad on the side from Costco.

Here's our dinner with Mamosa and bread.

Mamosa and Bread am trying to stay away from rice so I replace it with bread for now

Salmon In Red Wine

2008-08-02T15:07:00.000-07:00

Makes 2 Serving

2 Tbsp Unsalted Butter
2 Salmon Steaks, each weigh about 6 oz.
2/3 cup Red wine such as Chinon or Beaujolais
1 Tbsp Chopped Fresh Tarragon
TT Salt and Freshly Ground Pepper
Garnish Tarragon Sprigs

* Melt half the butter in a skillet, add salmon and cook each side briefly over high heat.

* Reduce heat and cook salmon 3 minutes on each side, until salmon is opaque and flesh flakes easily.

* Remove salmon from pan, cover and keep warm, Stir wine into pan and boil until reduced by half. Dice remaining butter. Remove pan from heat and stir in remaining butter, one piece at a time. Divide sauce among warmed serving plates, place salmon on top, garnish with tarragon sprigs and serve.

Enjoy!!

Gone for 2 Days

2008-07-31T16:10:00.000-07:00

Hubby and i are going to Palomar Mountain for a 2-Day camping in Doane Camp Site. Will be back this weekend and answer all your messages.

~xoxo~

Bouquet Garni

2008-07-30T17:08:00.000-07:00

With French cooking, a lot of their recipe have Bouquet Garni. You may want to know what this word is this is the French word for "Garnished Bouquet". Here are the ingredients you need to combined to create your Bouquet Garni.

1 bay leaf
3 sprigs thyme
4 large sprigs parsley (including stalks)
10 cm (4 inch) piece celery stalked with leaves
two 10 cm (4 inch) pieces leek (green part)

Bouquet

Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with the remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.

Chicken with Mushrooms

2008-07-30T11:00:00.000-07:00

CHICKEN WITH MUSHROOM (French Cuisine)
Makes 4 Servings

1 Tbsp Olive Oil
1 Tbsp Unsalted Butter
4 Chicken Quarters
12 Oz. Chestnut, Oyster, Shiitake or Chanterelle mushrooms, or a mixture
1 Onion Finely Chopped
¾ Cup Vouray or similar fruity, Medium-Dry White Wine
2 Tbsp Chopped Fresh Tarragon Leaves
½ Cup Regular Plain Yogurt
TT Salt and Freshly Ground Pepper
Garnish Tarragon Sprigs

PROCEDURE:
* Heat oil and butter in a heavy Dutch over add chicken and cook until browned.
* Remove in a slotted spoon.
* Preheat oven to 325F (165C). Cut large mushrooms into quarters and oyster mushrooms into * 1-inch strips.
* Add to pan with onion and cook, stirring occasionally, 5 minutes or until soft.
* Stir in wine and bring to a boil. Return chicken to pan and sprinkle with tarragon.
* Cover tightly and cook in the over 1 hour.
* Using a slotted spoon, transfer chicken and vegetables to a warmed plate and keep warm.
* Boil cooking liquid to thicken slightly.
* Stir in yogurt and reheat gently without boiling.
* Season with salt and pepper.
* Return chicken and vegetables to pan, turn in sauce and heat gently to warm through.
* Garnish with tarragon sprigs and serve.

Cooking Process

Chicken after putting all the ingredients and before putting in the oven.

Chicken After an hour in the oven.

Plate Presentations

Camping Dinner

2008-07-28T11:39:00.000-07:00

Hot Dogs and Buns is what we had for Dinner last Saturday. We spent most of our time in South Carlsbad, CA camp site. Relaxing by the beach and getting away from a very busy street.

I would like to share to you some images of the dinner we had at the camp site.

Today's Meal

2008-07-28T07:34:00.000-07:00

I am thinking to go to the store today and buy something for dinner. I am not a big breakfast and lunch person unless I have company at home. So, I usually have light breakfast such as milk alone or just eeg sandwhich. For lunch, I sometimes don't eat anything and sometimes just had pasta.

I have to make dinner and tried to cook as often as I can because hubby and I eat dinner together.

Okey... right now I am going to make a list for my grocery for this afternoon.

Soups and Salad

2008-07-27T18:25:00.000-07:00

Is what I can think of a name for my newly created blog. I will be updating different kind of topics that are related to food, travel and other interesting things to write.

Bolsa Chica Reserve

2008-07-15T14:06:00.000-07:00

June 7, 2008

After the Duathlon event in Huntington Beach, CA hubby, mingming and I was going to walk around the beach, so our mingming on the leash was ready to go. It was around 0930 or 1000 in the morning. When we were walking at about a few meters in the sandy beach one woman told us that there was a sign said "No Dogs Allowed" she also said that "Because it's a cat maybe it's okay". We were talking with the woman for a few minutes. When we had a few steps forward the lifeguard came out from his nest. He shouted, "No Dogs Allowed," including the woman we we all shouted back "It's a Cat!!" again... he shouted, "No Dogs Allowed". We thought that he didn't heard us, so we all shouted back the same thing "It's a Cat." The third time we were trading the same message, some people in the beach under the umbrella joined us to let him know that it's not a dog and it's a cat on the leash.

Finally, he shouted "That one too is not allowed in the sand". He also said, "No animals allowed in the sand".

Well I guess our teased worked out very well. I think that young man ran out of what he gonna say.

Later, we decided to drove by Bolsa Chica Reserve outside the beach. Michael and I walked around the ground while our mingming was relaxing inside the car.

Here are some pictures we took.

Seafood City in Mira Mesa, CA

2008-07-12T14:02:00.000-07:00

'I have to drive' Even though I am very nervous just thinking about driving in the freeway of San Diego, I need to get out the apartment. I don't want to be stuck in the apartment for days and really nothing much do but surf the net after doing my household chores. I finally used my husband's birthday present to me "Nuvi Garmin GPS". This really very helpful getting around new places and roads.

I went to Seafood City Grocery Store to buy something to cook for dinner. I bought fish and asked the attendant to fry them. I also had 1 fresh and cleaned fish for me to cook paksiw at home. I bought a few vegetables and fruits as well.

Good thing the road wasn't that busy. I was hoping the traffic wasn't supper bad, thankfully it wasn't. It only took me about 15 minutes drive from my apartment. I really have to start to get use driving around the busy road of California.

Vegetable Couscous

2008-07-09T13:49:00.000-07:00

Serves: 4

Fluffy dish will tickle your taste buds.

INGREDIENTS
1 small onion, chopped
3 cloves garlic, minced and pressed
2 medium green bell peppers, chopped
1 tablespoon olive oil
1 cup dry couscous
1-1/2 cups water
2 small tomatoes, cut into wedges

DIRECTIONS
1. Sauté onion, garlic and green pepper in oil in a large skillet until soft, then push to sides of pan.
2. In the center of the skillet, pour in the couscous. Add the water to the couscous, stirring gently. Top this mixture with tomato wedges and the cooked green peppers; cover pan for 3 minutes.
3. Add a little water and cook longer, if needed. Couscous should be light and fluffy.

NUTRITION INFO
Calories: 220
Fat: 4 g
Carbohydrates: 40 g
Protein: 6.5 g

Daily Survival Kit Good for the Soul

2008-07-09T13:05:00.000-07:00

I was reading one of my friend's blog 'Glenndel' a little while ago. One of her entry did caught my attention and decided to post it on my blog too to keep reminding myself and others to keep this survival kit on their daily lives. Feel free to share this to your friends and family as well.

Toothpick
Rubber band
Band aid
Pencil
Eraser
Chewing gum
Mint
Candy Kiss
Tea Bag

Here's why:

Toothpick - to remind you to pick out the good qualities in others...Matt 7:1

Rubber Band - to remind you to be flexible, things might not always go the way you want, but it will work out...Romans 8:28

Band Aid - to remind you to heal hurt feelings, yours or someone else's...Col. 3:12-14

Pencil - To remind you to list your blessings everyday...Eph1:3

Eraser - to remind you that everyone makes mistakes, and it's okay...Gen. 50:15-21

Chewing Gum - to remind you to stick with it and you can accomplish anything. Phil 4:13

Mint - to remind you that you are worth a mint to your heavenly father...John 3:16-17

Candy Kiss - to remind you that everyone needs a kiss or a hug everyday...1 John 4:7

Tea Bag - to remind you to relax daily and go over that list of God's blessings...1 Thess 5:18

This is my gift to you. May God richly bless you.

To the world, you may just be somebody...but to somebody, you may be the world.

Send this to anyone who you think needs to know that they are loved by someone in their lives. Make someone's day just a little brighter today!

Insomnia!!!

2008-07-07T14:14:00.000-07:00

What I am feeling right now is that I have "Insomnia". For the last few nights I just couldn't sleep early enough for me to get some good night sleep. I ended up sleeping too early!! I mean early in the morning somewhere between 230AM and 330AM sometimes around 4AM and the I got up between 8 and 9 in the morning same day.

Because I couldn't sleep 'till 3:00 in the morning I decided to pick up things in the apartment, clean the kitchen, do some dusting and other household chores that I can think of to keep myself busy. I wish I could vacuum at night, this is the only activity that is very inconsiderate for me to do because I am going to disturb a lot of people. So far keeping myself busy while am still awake it's working fine with me but keeping this late activity the same is not really working very well.

I don't know what's wrong with my body clock. I already forced myself to go to bed around 9 or 10 in the evening. Tried different tricks like counting numbers or counting sheep hoping this would help me sleep.

Any tricks you can advice to me to help me go to bed earlier? I prefer not to take any sleeping medications though.

For now... I have to go and do some other things. Hopefully I can get some input from you.

Later....

Duathalon Event

2008-07-07T14:11:00.000-07:00

June 7, 2008 It's Michael's Duathalon Day!!! (Swim and Run) A lot of people traveling from other cities to join the Duathlon & Triathlon. The ocean water was about 56 Degree Fahrenheit and some people (women and men) who joined the swim didn't even had wet suit. I was surprised that they made it swimming in cold water. I guess you're not going to feel that much cold if your blood is rushing through your veins. I was very happy that Michael did a very good job with the Duathlon because he only had 6 weeks of training before the event.

Horse Radish leaves (Malunggay)

2008-07-05T13:48:00.000-07:00

About a week ago I went to Pacific Ocean Market to pick-up some grocery. The store is about 15-20 minutes drive from my house and pretty much have good vegetable, meat and seafood selections. I got very excited when I saw fresh Malunggay, eventhough it was a little bit expensive, I decided to grab one pack and just freeze the left over unused vegetable. I also got one whole bamboo shoots for my vegetable soup. The next day I made some bisayan soup mixed malunggay, bamboo shoots with fried fish. Me and my husban's dinner was excellent and very healthy. I had some leftover as well for my lunch the next day.

How Mature are You?

2008-07-02T13:07:00.000-07:00

You Are Very Mature

Even though you may not always feel like it, you're a full fledged adult.

And while everyone should be as mature as you, most people aren't!

Are You Immature?

Officially Done w/ College Finally!!

2008-07-01T13:58:00.000-07:00

Metropolitan State College of Denver Spring 2008 Graduation

Finally!!! After a very long struggle with school I am finally done. I am very excited and very happy that I accomplished something. I am now officially a BS Accounting graduate! I've been waiting for this time to come and now finally I did it!!

What a relieve that I am not gonna in school for quite a while. Hopefully I can recover will all the stress I've been through soon.

I am now opening another chapter of my life. School is done and Hello job hunting.

Native Ormocana Cooking

Chocolate Cheesecake

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New York Style Chocolate Cheesecake

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New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple

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The Ultimate Cheesecake

Recipe courtesy Tyler Florence

Cook Time:45 minLevel:IntermediateYield:6 to 8 servings

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Warm Lemon Blueberries:

Sole Almondine

Parmesan-Roasted Green Beans

Ingredients

Directions

Lemon Sole

From Food Network Kitchens

Ingredients

Directions

Sole Almondine

Ingredients

For the Fish:

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Fried Shrimp in Sprite & Beer

Healthy!!

Adobong Kambing

Dinner Impossible

Thick Pork Chops Façon Grand’mere

Daylight Saving Time Begins Today

Dinner At the Boat House

Acai For Breakfast

Tip Top Meats Part 1

Steak for Dinner

I Love Your Blog Award

Marinated Grilled Chicken

Good Food

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Sunday Late Lunch

What we ate today

Cioppino Thursday

INGREDIENTS

Garlic Bread Recipe

Ingredients

Method

Manicotti Alla Romana

Meal Plan This Week

Banana Lumpia

Dinner Today

Oyster Bar Happy Hour

Our Dinner today

Fresh Lumpia Recipe

Breakfast Today

Our Dinner Today

Salmon In Red Wine

Gone for 2 Days

Bouquet Garni

Chicken with Mushrooms

Cook Time:
45 min
Level:
Intermediate

Yield:
6 to 8 servings