tag:blogger.com,1999:blog-80877525245209410542024-03-19T05:06:22.399-07:00Cuppy CremeAll about Ethan, recipes, kitchen hits and misses, culinary getaways, food trips and more...maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-8087752524520941054.post-28582940629312623262014-09-02T12:22:00.000-07:002014-09-03T18:52:13.439-07:002014I can't believe that it's been three years since my last post.<br />
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A lot happened over the span of three years.</div>
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December 2011: I moved from the West Coast to the East Coast.</div>
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January 2012: I found out that I was going to be a mommy.</div>
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July 23 2012: I gave birth to a beautiful baby boy, </div>
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Robert Ethan Riley.</div>
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August 2013: Spent this month commuting to and from the hospital with my mom to visit Ethan in the NICU.</div>
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Isn't he the most beautiful thing I "baked"?</div>
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<tr><td class="tr-caption" style="text-align: center;">from east to west </td></tr>
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May 2013 : Moved from the east coast to the west coast</div>
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Spent time with my parents</div>
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June 2013: Put in more hugs before he left for Manila. Hardest decision I made.</div>
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July 23 2013: Ethan turned one and they threw an amazing birthday party for him.</div>
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August 2013 to present: Everyday facetime sessions with my son. </div>
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Thanks to my parents and my sisters and my niece, my son is growing up to be a handsome, amazing little man. I miss the little man to bits. Soon, baby. I promise.</div>
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Hopefully, I can throw in a couple of baking and cooking sessions between facetime with my son and work. </div>
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We shall see.</div>
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maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com1tag:blogger.com,1999:blog-8087752524520941054.post-41688559151255727872011-08-26T10:00:00.001-07:002011-08-26T10:11:30.308-07:00Caroline's baby shower<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-odEEJB1YwMevel1HPx4VjIYy_bZFwIPxp1rtwhQ098OQ8i9NLSoOqd-d9vu33Ao5gpQTJm6dm-MYrN9vaer62PtxZc0u2M982FyR9lL2woCgMOyIvUAycg2z1hFev0huPkUyONg4cdI/s1600/309270_10150756222950104_610825103_20263064_7932008_n.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-odEEJB1YwMevel1HPx4VjIYy_bZFwIPxp1rtwhQ098OQ8i9NLSoOqd-d9vu33Ao5gpQTJm6dm-MYrN9vaer62PtxZc0u2M982FyR9lL2woCgMOyIvUAycg2z1hFev0huPkUyONg4cdI/s320/309270_10150756222950104_610825103_20263064_7932008_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5645211373239886370" /></a>
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<br /></div>My friend Carol had a baby shower last August 21. I made chocolate cupcakes with buttercream frosting that I tinted blue, yellow and green.<div>
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<br /></div><div>The day before the baby shower, we were busy chopping and cooking for the party. It was a good thing that I was still able to bake. I made 60 cupcakes. 50 for the party and 10 for personal consumption.
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<br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEi9B74R_AZ2Hy7xjsC7AZ38Tm4Qfym0c_o-0kFS0egy2TEZVFs1HWCNEv_wIzywtjonwBiWWOR3LAM_pgdXWhmAAZZhFjjaM34l8BMCdCmyTcG8yDjNqtB_96f1spGttTlT3VC6LEO5c/s320/306870_10150756222015104_610825103_20263041_2694234_n.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5645211373239475650" />
<br /></div></div></div><div>We'll see you in a couple of weeks JACOB :)</div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com3tag:blogger.com,1999:blog-8087752524520941054.post-25616852613796219582011-08-19T09:45:00.000-07:002011-08-26T09:57:52.623-07:00Pretty in Pink<div style="text-align: justify;"><span class="Apple-style-span">
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<br /></span></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cLxZuBLRcTDblHDUEv20WcWRpszsJqGssHqpC1MdDFpjA1k_dWpp2TwF6Wjzao4hc4TTwjyjmxBc3L7IrFfR93Q4D1-lr_VZqrxMvNtskgtREaXdgmQdFcMFxwwFfDkt2sTmfD8jtYM/s320/298492_10150756227725104_610825103_20263183_2934318_n.jpg" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 316px; " border="0" alt="" id="BLOGGER_PHOTO_ID_5645208394031979634" /><div style="text-align: justify;"><span class="Apple-style-span">
<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">My niece turned 6 months old today and to celebrate her monthly birthday I made moist chocolate cupcakes with baby pink buttercream frosting. I love the cupcake liners. Pink with white polkadots. Cuteness.</span></div><div style="text-align: justify;"><span class="Apple-style-span">
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<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">My little niece is not so little anymore. She looks like a little school girl all dolled up in pink. How time flies. Happy 6 mos birthday baby girl! May God shower you with blessings and keep you safe always. Tita loves you so much and can't wait to see you!</span></div><div><div>
<br /></div></div></div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com0tag:blogger.com,1999:blog-8087752524520941054.post-7022588004229294562011-08-10T20:00:00.000-07:002011-08-26T03:44:46.317-07:00Pastel de Lengua<div style="text-align: justify;">
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<br /></div><div style="text-align: justify;">Sirens, not of the Greek mythology kind, but rather the kind that produced loud wailing sounds, greeted me as soon as I got out of the crowded airport and onto the busy city streets. During the drive back to my friend's house, I contemplated going back to the airport and hopping on the first plane back to the city up north.</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">I would be the first to admit that I was never enamored by the City of Angels. I am, however, smitten by the City by the Bay. You know, the place where one leaves his or her heart (or so I heard)? But I digress.</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">LA has been my home for quite some time now. Living here taught me how to be independent and has been a humbling experience for me. Although I've adjusted to life here in LA, being away from the comforts of home and family makes me homesick.</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">SJP's said, " The most important thing in life is family. There are days you love them, and others you don't. But in the end, they're the people you always come home to. Sometimes it's the family you're born into and sometimes it's the one you make for yourself." I am just grateful to my friend, as well as to my dad's friends, for taking me in and treating me like family. I've met and made new friends because of them. I've gone on road trips and shopping sprees and food adventures with them. I look forward to their family gatherings. Good company and a sampling of Tito Alex' kare kare or Manong Jake's tinola or Carol's beef caldereta or Tita Lurlina's pancit makes me a happy camper.</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">Oh I made pastel de lengua the other day. Meltingly tender ox tongue was cooked with mixed vegetables and cheese, topped with a golden pastry crust. It was a bit time consuming because I had to pressure cook the ox tongue until tender. Then I had to peel the outer white covering of the ox tongue once it got cool enough to handle. Then I had to do some sauteing and then baking. To do away with extra prepping of veggies, I went ahead and used frozen mixed vegetables. I also used a prepared pastry crust because I didn't have time to make one from scratch. This is a dish that's meant to be shared and eaten family style, although presentation-wise, I like serving it in white ramekins.</div><div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">PS</div><div style="text-align: justify;">The sirens? They don't bother me anymore. In fact, they lull me to sleep. I've come to like L.A. but SF still has my heart. </div><div style="text-align: justify;">
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<br /></div><div style="text-align: justify;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HBF_U15laztGVr_nzvmyumWH0Mm24uTxDQOz-C-YMK3w45GXwgjDRIgepKqHf5A0IABHpak6h56fFsyYzZhcJnJ_H0gsLlXaJS6jHA-24__ZVwwrdItwbzBEW-BBY6hLhLS9chrl020/s320/285460_10150740527685104_610825103_20065155_2493561_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5644949022323508626" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /><div></div></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 18px;">
<br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 18px;"> </span></span>Pastel de Lengua</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">1 ox tongue</div><div style="text-align: justify;">water</div><div style="text-align: justify;">2 onions , sliced</div><div style="text-align: justify;">1 bay leaf</div><div style="text-align: justify;">1 tsp salt</div><div style="text-align: justify;">1/2 tsp pepper</div><div style="text-align: justify;">
<br /></div><div><div><div><div><div><div><div style="text-align: justify;">In a pressure cooker , combine all ingredients and pressure cook until ox tongue is tender. Reserve broth and set aside. Let tongue cool. Peel the outer white covering of the ox tongue and slice diagonally , about 1/2 " thick. Set aside.</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">2 onions, sliced</div><div style="text-align: justify;">1/2 cup butter</div><div style="text-align: justify;">1 can button mushrooms</div><div style="text-align: justify;">1/2 cup flour</div><div style="text-align: justify;">2 cups ox tongue broth</div><div style="text-align: justify;">1 1/2 cups milk</div><div style="text-align: justify;">3/4 cup grated cheese</div><div style="text-align: justify;">1 bag frozen mixed vegetables</div><div style="text-align: justify;">salt and pepper to taste</div><div><div><div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">ready made pie crust or frozen puff pastry</div><div> <div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">1 egg</div><div style="text-align: justify;">2 tbsp milk</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">In a pan, heat butter and saute onions over low fire until onions are transparent. Add ox tongue and continue cooking for 5 mins. Add mushroom and flour. Stir quickly. Pour in broth, stirring to prevent sauce from getting lumpy. Add the vegetables, milk and cheese. Season with salt and pepper.</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">Transfer to a baking dish and top with prepared pastry crust.</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">Combine egg and milk in a bowl and use to brush top of the pastry crust.</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">Bake in a 350F oven for 25 minutes or until crust is golden brown.</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">Serve immediately.</div><div><div><div style="text-align: justify;">
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<br /></div><div style="text-align: justify;">After three months, I'm back to blogging!</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">Hello cuppycreme. I've missed you so.</div><div style="text-align: center;">
<br /></div><div style="text-align: justify;">Life got in the way.</div><div style="text-align: center;">
<br /></div><div style="text-align: justify;">Yes, I have a real life and for the past three months it took me for a crazy ride. I've realized that although it's not as colorful as I want it to be, it's not wanting in blessings. </div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">Oh I made dinner tonight. The second time in three months that I cooked dinner.</div><div style="text-align: center;">
<br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5q0zqXbfCSMmnpOnQhPxuCTS5cJ_sU6NCAbUS2rlikwlCHhCt2X5AlfhZ8IGBQCZx3FEuBuu2k6BtfDVOvpLWNezPjrwuOaSowt7he-QRlEJgZjvvLhe_FyPEMqIXLCYtsi6QdxbLIYI/s320/DSC02146.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5635724729617738242" /><div><div style="text-align: center;">
<br /></div><div style="text-align: justify;">I opened the pantry and saw an unopened pack of green curry paste and mango ginger chutney from Trader Joe's and decided to make a thai style chicken curry with basil. </div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">It's simple and fast and tasty and spicy and ready in an El Ay minute (hehe!) I kid. It took me around 20 minutes to make it, prep time included.</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">It's real life dinner for real people.</div><div style="text-align: center;">
<br /></div><div style="text-align: justify;">PS</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">I wish I could make YOU dinner.</div><div style="text-align: justify;">For real.</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6t7-KkevfOmRqku4dQ3hDTGABvzQI3QX2tkqdC53B1QVrBM1TaXVAAX9bYejAUCgxbmaacLXiODAO7cFwgNbN031Bxazoe4iskl9tyu6y7sIrCLl8zrka53IE4L6Kffewf2S7K9N7WQ/s320/DSC02154.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5635724733855476130" /></div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">THAI CHICKEN CURRY</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">1 19 oz can coconut milk, divided </div><div style="text-align: justify;">2 teaspoons green curry paste (use less if you don't want it spicy)</div><div style="text-align: justify;">1 bell pepper cut into wide strips</div><div style="text-align: justify;">1 onion, thinly sliced</div><div style="text-align: justify;">1 lb boneless chicken thighs cut into huge chunks</div><div style="text-align: justify;">1 tablespoon brown sugar</div><div style="text-align: justify;">1 tablespoon fish sauce</div><div style="text-align: justify;">1/3 cup fresh basil, chiffonade</div><div style="text-align: justify;">juice of 1 lime</div><div style="text-align: justify;">salt to taste</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">In a large skillet, bring 1/4 cup coconut milk and curry paste to a boil over medium high heat. Make sure to whisk constantly. Add bell pepper and onion. Saute for five minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through. Stir. Add basil and lime juice. Season with salt.</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">Serve hot with rice and mango ginger chutney. </div><div style="text-align: justify;">
<br /></div></div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com0tag:blogger.com,1999:blog-8087752524520941054.post-91005559659538172492011-04-17T21:50:00.006-07:002011-04-17T23:18:21.529-07:00Pink & Blue Cupcakes for Bela<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tOYnPWhuiuhYsE04v9D1ZBxn5ci4Ll8nt9qd5h07FCEurIlBWuiyIbVR9iR_wAwUiY8eLb2FOut5_oeR7g3N00PT-_Wajb7q9f1at1sJzk0jOOC7OzDH4d-prMVGeSF0LlB2EZA5ONk/s320/DSC01774.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5596791149118416498" /><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Last Feb 19, 2011, I officially became a tita (aunt). My sister gave birth to a beautiful baby girl who she named Ysabela Ruth Florida ((Ruth and Florida are the names of Ysa's grandmothers) and who I love to bits.</div><div><div style="text-align: justify;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcI3gJ1p5D2R_1spmT_JEPdGuMwwMqJ-Y-zNMQvQNqUx9BgiDLREXel-aJx91p-zOP13A4RyiOgM_Zsh6vF-boYSwRARmE-5FW8QGW9hXXGM3mbpiSO-FcUcW-TjAD2hERZPpqjplhK8/s320/IMG_0687.jpg" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 239px; " border="0" alt="" id="BLOGGER_PHOTO_ID_5596791134224504754" /><div style="text-align: justify;">This April 19 she's turning two months old and to celebrate I made some cupcakes.</div><div style="text-align: justify;">I made some moist chocolate cupcakes with pink buttercream frosting and some carrot cupcakes with cream cheese frosting which I tinted blue using some gel food coloring.</div><div style="text-align: justify;">It's been a while since I made some cupcakes so I wasn't able to properly frost them and I was also in a hurry.</div><div style="text-align: justify;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xceGEsTJQQngD2MLUKbs0JTtNSc2K6mCFpuaPrdCnjUw49szMKkel0IBRw28wM6bI9qydibRuLpOZv_pbxy49-tPWvvYwdPjpjeukUGV9UaHwFug2Aj88jkIvJeuTo6MUn59FaTaUQM/s320/DSC01772.JPG" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " border="0" alt="" id="BLOGGER_PHOTO_ID_5596791140708789298" /><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Happy 2nd month BELA! I love you!!!</span></div><div style="text-align: justify;"><br /></div></div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com5tag:blogger.com,1999:blog-8087752524520941054.post-60154295845702967272011-03-30T14:14:00.004-07:002011-03-30T15:30:48.456-07:00Ginisang Gulay - KCC March Challenge<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlY8mVTmvEJhB0w6P6ckVSgS8ajsqhj-867Rd7-TkcApY2kw_DkURTsffTJNpWz6M34BSNDYLlukTkdgFI2gSlTALZEE5XqwRLaWPM0YyCxkUxO5Rei78mszKH2qAKubSU8w0YhTzE9tY/s1600/DSC00564.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 258px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlY8mVTmvEJhB0w6P6ckVSgS8ajsqhj-867Rd7-TkcApY2kw_DkURTsffTJNpWz6M34BSNDYLlukTkdgFI2gSlTALZEE5XqwRLaWPM0YyCxkUxO5Rei78mszKH2qAKubSU8w0YhTzE9tY/s320/DSC00564.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5589991299623778978" /></a><div style="text-align: justify;"><br /></div><div style="text-align: justify;">It has been my practice for the past 3 - 4 years to give up meat for the entire Lenten Season. It meant giving up juicy delicious cuts of beef, pork, lamb and chicken from Ash Wednesday up to Easter Sunday. </div><div style="text-align: justify;">This year I decided to start early (February 1 to be exact) in order to ween myself to an almost vegetarian fare ( I still consume seafood, eggs. milk and cheeses). </div><div style="text-align: justify;">Being a carnivore (hah!) I don't have an arsenal of vegetarian recipes at my disposal, which is why i decided on making ginisang gulay. This dish, although simple in terms of preparation is bursting with the flavor of tomatoes, garlic and onions, and for someone who arrives late and still has to make dinner, (sometimes) this is a reliable go to dish.</div><div style="text-align: justify;">I know the challenge said to prepare a vegetarian dish, but I just had to add shrimps. (Don't worry I only added like 8 pieces).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">PS.</div><div style="text-align: justify;">I decided to give up rice too (I replaced it with quinoa and couscous). </div><div style="text-align: justify;">I was the only one at home to go on the rice free, pesco-ovo-vegetarian route and yes I feel envious whenever they chow down on yummy beef-pork-lamb-chicken but I'm sticking to my Lenten sacrifice. After all it's just gonna be a few more weeks :).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">PPS</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I didn't bother measuring and neither do I bother with what vegetable goes first.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOxM0BtXjQJ9JR1IH4SOu04kl10N82FgNv-jizPph6R2AeTQ3aW4vbXS7BUda_-JJNFPD1qdAfp0ovkkd4XmEWSes8Qm0edkdtjd0zbh6OdwoG8ALrai-m-eO3qe39biyx1-XD95960o/s1600/DSC00555.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div><div style="text-align: justify;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOxM0BtXjQJ9JR1IH4SOu04kl10N82FgNv-jizPph6R2AeTQ3aW4vbXS7BUda_-JJNFPD1qdAfp0ovkkd4XmEWSes8Qm0edkdtjd0zbh6OdwoG8ALrai-m-eO3qe39biyx1-XD95960o/s1600/DSC00555.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOxM0BtXjQJ9JR1IH4SOu04kl10N82FgNv-jizPph6R2AeTQ3aW4vbXS7BUda_-JJNFPD1qdAfp0ovkkd4XmEWSes8Qm0edkdtjd0zbh6OdwoG8ALrai-m-eO3qe39biyx1-XD95960o/s320/DSC00555.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5589991297218038690" /></a><div style="text-align: justify;"><br /></div></div><div style="text-align: justify;">Ginisang Gulay</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">garlic, minced</div><div style="text-align: justify;">onions, sliced</div><div style="text-align: justify;">tomatoes, chopped</div><div style="text-align: justify;">fish sauce</div><div style="text-align: justify;">veggies (to be honest, I grabbed a package of Trader Joe's mixed asian vegetable and did away with the sauce that came with it, although it also tasted good)</div><div style="text-align: justify;">shrimps (just a handful)</div><div style="text-align: justify;">oyster sauce (about 1 tsp)</div><div style="text-align: justify;">pepper</div><div style="text-align: justify;">water</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In a pan, heat oil. Saute garlic, onions and tomatoes until fragrant and tomatoes are tender.</div><div style="text-align: justify;">Add, pepper and fish sauce (start with a small amount. you can always adjust it.). Saute shrimps. Add the vegetable. Add a little water and the oyster sauce.</div><div style="text-align: justify;">Adjust seasonings accordingly. Cover pan and simmer until vegetables are tender.</div><div style="text-align: justify;">Serve with rice. (or in my case, quinoa)</div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com5tag:blogger.com,1999:blog-8087752524520941054.post-33021553847102834832011-02-28T06:30:00.000-08:002011-08-21T14:27:03.321-07:00Sugpo sa Aligue at Gata - KCC February Challenge<div>
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<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU1CRJfJd8eT8UsJsra_hYAFZXUIbAhNd4z_6ECRuWrE8uK_0nsBXYtFAGzrNJP7A-As7uYVZvL_p1c-3vigRUBlb_u-uMzkp-68l24ya7fF6csc20En5AIq4-9vAlsHktk2KY4aVo34k/s1600/aligue.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 246px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU1CRJfJd8eT8UsJsra_hYAFZXUIbAhNd4z_6ECRuWrE8uK_0nsBXYtFAGzrNJP7A-As7uYVZvL_p1c-3vigRUBlb_u-uMzkp-68l24ya7fF6csc20En5AIq4-9vAlsHktk2KY4aVo34k/s320/aligue.jpg" alt="" id="BLOGGER_PHOTO_ID_5579001091901781602" border="0" /></a>
<br /><div style="text-align: justify;">Technically speaking, it's still February 28 here so I still made the February deadline albeit I am late yet again. </div><div style="text-align: justify;">This month's theme stumped me completely as I had to come up with a Filipino dish using food with aphrodisiac properties. An aphrodisiac is a substance that increases sexual desire and in the Philippines, balut and the notorious Soup No. 5 are just examples of foods that have aphrodisiac properties. Why? I don't know. </div><div style="text-align: justify;">I initially wanted to do either a strawberry dessert or a fried banana dessert drizzled with chocolate and honey but I had a craving for anything cooked in gata (coconut milk) so I decided to go with prawns (an aphrodisiac) with crab fat and chilies (also an aphrodisiac) and coconut milk.</div><div style="text-align: justify;">This is not an everyday fare. This dish is meant to be eaten once in a blue moon. Why? Because crab fat is not exactly the healthiest of food. But since it's Happy Hearts Month, let's make our hearts and appetites happy. lol!</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">Sugpo sa Aligue at Gata (Prawns In Crab Fat and Coconut Milk)</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">600 grams prawns or shrimps, whiskers trimmed, unpeeled</div><div style="text-align: justify;">vegetable oil</div><div style="text-align: justify;">2 tablespoons finely chopped garlic (or go loco and use an entire head of garlic)</div><div style="text-align: justify;">2 tablespoons finely chopped ginger</div><div style="text-align: justify;">1 onion, chopped</div><div style="text-align: justify;">3-4 siling mahaba (green finger chilis), sliced</div><div style="text-align: justify;">1 cup aligue or crab fat</div><div style="text-align: justify;">1 cup coconut milk</div><div style="text-align: justify;">1-2 tablespoons fish sauce ( if using thai fish sauce, you might need to add more)</div><div style="text-align: justify;">juice of 1 lemon or 2-4 calamansi </div><div style="text-align: justify;">sriracha (optional)</div><div style="text-align: justify;">cilantro for garnish</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">Heat oil in a skillet or pan that is big enough to accommodate the prawns. When the oil is hot, saute ginger, onion and garlic. Saute until the onion is soft and translucent. Add the chilis and the aligue. Cook until the aligue softens and oil separates. Add coconut milk and continue to cook. Add fish sauce and lemon or calamansi to taste. Add sriracha if you want it spicier.</div><div style="text-align: justify;">Add the prawns and remove from heat as soon as the prawns are cooked. Garnish with cilantro.</div><div style="text-align: justify;">Serve hot with rice.</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">PS</div><div style="text-align: justify;">I added scallops to the dish too :)</div><div style="text-align: justify;">
<br /></div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com11tag:blogger.com,1999:blog-8087752524520941054.post-58593216502544418912011-01-28T14:35:00.006-08:002011-01-28T16:01:14.064-08:00Kare Kare - KCC January Theme<div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_-tGXsvrFqODvv1sjPhb5IR-85JxnNhKU4_NfhqYI3XgDFFqFHGJhPo-Qj8cWGe9xjrbiBWyP6p770gjbGuKBRHY_Qix2i14GcoW_luFXsRR-qrtZSMKnY3-Qp1Qa62Sh9AhB6EgiGU8/s320/DSC01539.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 245px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5567385949888768306" /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: justify;">I joined Kulinarya Cooking Club October or November of last year and I've been meaning to joinfellow KCC members in their monthly kitchen adventures but life and work and the daily commute got in the way. Not to mention that I am, yet again, late in posting. But hey, better late than never!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This month's theme is "What Filipino Dish (savoury or sweet) would you like to have on your birthday?"</div><div style="text-align: center;"><br /></div><div style="text-align: justify;">I celebrated my birthday in the earlier part of January and we had all you can eat Korean Barbecue but if I had my way, I'd ask my dad to cook my ultimate comfort food, <a href="http://cuppycreme.blogspot.com/2009/03/comfort-me-with-beef-pinapaitan-part-1.html">Beef Pinapaitan</a> or have my mom make her <a href="http://cuppycreme.blogspot.com/2009/02/my-sisters-spaghetti.html">Pinoy Spaghetti</a> . However, I've already posted those two dishes on my blog, so I decided on another favorite of mine, Kare Kare.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwlt58wYaRqD0NBoy3zRghhDKDrrRSncAoUqONEgj-rSduOFfSkTsEn_kPHq9VhBg4x2Dt8buFJKxpA2K_MSTomgMR_yYFrSG-HgN4df9mC6263I8fpS2s8qkqsYJF4ijAVbIbOW8DmA/s320/DSC01527.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5567385945310285010" /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Kare Kare or oxtail and peanut stew is something that I learned to cook when I moved to this city. I learned by watching my uncle cook it for dinner and then added a couple of things I learned from my mom. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">My version of kare kare is nothing like the authentic version where you have to use roasted peanuts and annatto seeds. I simply don't have the time. I use a kare kare mix (boo!) but I use it mostly to impart color not flavor. I also don't put banana blossom or puso ng saging because, well, I don't know how to prep it. Sometimes I use the cut of beef meant for stewing because oxtails are pretty expensive. One thing I do know is that Ludy's peanut butter can tramp Skippy's anytime!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So here is my version of Kare Kare (as always, I don't measure when I cook so adjust the seasonings to suit your taste).</div><div style="text-align: justify;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogoMQij4Q6g51x2fDbEwW1xH07NqeC8ElohDw8ZAAXzKc8iXK-Wl8nhxpSZ8DbC0_BiEBOrb8KffqjQaCdt6RWwlNfqhbpyifI4oA2qd7siKRgJPq4Lfqm6su5xpGpZWwTJhtKIE9LmE/s320/DSC01551.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5567385964394586882" /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1 package oxtail ( pre-packed when i buy it in the groceries)</div><div style="text-align: justify;">tripe (i'd say about 1 - 1 1/2 lbs i used the what they call "honeycomb")</div><div style="text-align: justify;">1/2 of an onion, sliced</div><div style="text-align: justify;">2 T garlic, minced</div><div style="text-align: justify;">1 - 1 1/2 cup peanut butter, or one bottle of Ludy's peanut butter</div><div style="text-align: justify;">salt & pepper to taste</div><div style="text-align: justify;">sugar to taste ( i don't add sugar when I use Ludy's PB)</div><div style="text-align: justify;">1 pack Kare Kare mix ( i use mama sita)</div><div style="text-align: justify;">2 chinese eggplants, sliced diagonally</div><div style="text-align: justify;">green beans or string beans</div><div style="text-align: justify;">pechay or bok choy</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Wash the tripe and oxtail thoroughly. In a pot, combine the tripe and oxtail and cover with water. Bring water to a boil. Boil for a few minutes then drain and rinse oxtail and tripe in cold water.</div><div style="text-align: justify;">Place oxtail and tripe in a pressure cooker and cover with water. Pressure cook for about 20 to 25 minutes or until oxtail and tripe are tender. (if the tripe is still tough, you can transfer the oxtail to another bowl and set those aside.) Once the tripe is tender, drain and cut into serving portions. Reserve the broth. You can dissolve the kare kare mix in it.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In a pan, saute onions and garlic. Add oxtail and tripe. Season SPARINGLY with salt and pepper.</div><div style="text-align: justify;">Add the dissolved kare kare mix and the peanut butter. Adjust seasonings accordingly. Add sugar if you wish or more water if needed. Let it simmer.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In another pot, boil water. Add green beans and eggplants. When the eggplants are almost tender, add pechay or bok choy. Transfer vegetables to a bowl under cold running water to stop the cooking process. Then drain the vegetables and add to the stew. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Serve warm, with bagoong.</div><div style="text-align: justify;"><br /></div><div><div><div><div><div><br /></div></div></div></div></div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com15tag:blogger.com,1999:blog-8087752524520941054.post-51713980201642106992011-01-17T07:51:00.006-08:002011-01-22T22:58:43.778-08:00Steamed Fish Fillet with Garlic Ginger Sesame Soy Dressing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Xcd9m1HisqFa23Oy1abXS1OO_fO47cIvrAFOJxHmj8C-tfF8mq4oRokHie87JdxtJzc78MjnUHPqVJuslQuQmiVb2NENclDy_VvH1uadaD1u16_IRrKmPQvCcKMOfa1PGg-tlDxvodo/s1600/DSC01464.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Xcd9m1HisqFa23Oy1abXS1OO_fO47cIvrAFOJxHmj8C-tfF8mq4oRokHie87JdxtJzc78MjnUHPqVJuslQuQmiVb2NENclDy_VvH1uadaD1u16_IRrKmPQvCcKMOfa1PGg-tlDxvodo/s320/DSC01464.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563215774649950034" /></a><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Do you love fish? Do you want the freshest catch and pay a fraction of the cost you are paying at the grocery stores? Is it okay for you to wake up early on a Saturday morning, say 3 AM and drive all the way to the Port of Los Angeles? If you answered yes to all the questions then grab your jacket and car keys because I'm pretty sure you'd want to be there on an early Saturday morning when the San Pedro fish markets are open to the public. </div><div style="text-align: justify;">Inside the pink building located at the end of 22nd Street, you will see a crowd of shoppers picking through boxes of live crabs, shrimps, lobsters, squid and fish. At the market you can find a variety of fish from mackerel to red snapper to sole to salmon to tuna. Some have been filleted, while some you can buy whole. Prices are astonishing low too. Imagine 89 cents a pound for squid? We were able to purchase a huge fillet of salmon and sole fillets for $5.00 each. You can't get that good a deal in your neighborhood grocery store. There are also bins of crushed ice for shoppers to pack their loot in for the drive home.</div><div style="text-align: justify;">Okay back to cooking. Originally, I wanted to pan fry the fillets of sole and serve it with a creamy butter sauce but eventually decided on steaming the fillets for a change. </div><div style="text-align: justify;">Steaming gave the fillets, a tender, delicate, melt in your mouth texture and balanced the asian flavors brought about by the other ingredients in the dish. If you have a huge steamer, then you don't have to cut the fillets, but if you don't, you can always slice it in half. I served the steamed fillets over a bed of Chinese cabbage that I sauteed in garlic, onions, ginger and a dash or two of oyster sauce.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Check out the recipe below. As with my other recipes, please feel free to adjust seasonings to your liking. I don't measure when I cook. </div><div style="text-align: justify;">Oh and before I forget, the San Pedro Fish Market is open to the public every Saturday from 3:30AM to 7:00AM. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Steamed Fish Fillet with Garlic Ginger Sesame Soy Dressing</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">For the Vegetable</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1 1/2 tablespoons canola oil</div><div style="text-align: justify;">1 tablespoon finely chopped ginger</div><div style="text-align: justify;">1 tablespoon finely chopped garlic</div><div style="text-align: justify;">1/2 of an onion, finely sliced</div><div style="text-align: justify;">half a head of chinese cabbage or napa cabbage, washed and sliced into 1 1/2 inch pieces</div><div style="text-align: justify;">dash or two of oyster sauce</div><div style="text-align: justify;">pepper to taste</div><div style="text-align: justify;">1/4 cup water</div><div style="text-align: justify;">1/2 teaspoon sugar</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">For the fillets</div><div style="text-align: justify;">4 fish fillets, I used sole but you can use dory or any white fish fillets you have on hand. (Slice them in half if they wont fit in your steamer)</div><div style="text-align: justify;">1/8 cup water</div><div style="text-align: justify;">2 tablespoons rice wine or Chinese cooking wine (I used mirin because thats what I had on hand)</div><div style="text-align: justify;">3 tablespoons ginger, julienned</div><div style="text-align: justify;">4 cloves garlic, minced</div><div style="text-align: justify;">2 to 3 tablespoons light soy sauce</div><div style="text-align: justify;">1/4 teaspoon sesame oil</div><div style="text-align: justify;">1 stalk green onion, julienned</div><div style="text-align: justify;">1 1/2 tablespoon canola oil</div><div style="text-align: justify;">cilantro for garnish</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">For the vegetable:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Heat oil in pan and add the ginger, onion and garlic. Saute until fragrant. Add the chopped cabbage then season with oyster sauce and pepper. Pour in water and cover pan for two to three minutes. Drain cabbage and transfer to a plate; Set aside.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">For the fish:</div><div style="text-align: justify;">Clean and wash the fish then pat dry. Arrange fillets on a plate that fits inside a steamer basket.</div><div style="text-align: justify;">Add water, cooking wine and a tablespoon of soy sauce over fish and then top with half of the ginger. Place plate inside the steamer. Cook for about 8 mins or until fillets are tender and cooked properly.</div><div style="text-align: justify;">Using a spatula, carefully remove the fillets from the steamer and place on top of the vegetable.</div><div style="text-align: justify;">In a pan, heat oil and and saute ginger and garlic until fragrant. Add the remaining soy sauce, and any remaining liquid left on the plate where you steamed your fish in and sesame oil. Add the green onions. Check seasoning. Add sugar if needed. When the ginger, garlic oil is hot, pour over the fish. Serve hot.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com0tag:blogger.com,1999:blog-8087752524520941054.post-59776794378885903832011-01-13T19:16:00.004-08:002011-01-13T20:11:50.491-08:00Orange Chicken<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY01x7dFw3ky8Qe9oRLQfgPYWu2MylndQmJVWfx4gpMN3GQaVCSBwaAIe_YyH4YGnVkDqZdQTSM7X5xXG_pKAX8F4c2hqalII7CGFQEO3XH6WEXdcNcwnBxhv_FGWHGNBBQtVtD7oF-Pw/s320/DSC01440.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5561875803764841794" /><div style="text-align: justify;">For the longest time I've been meaning to drop by "THAT" restaurant that serves this particular dish but I keep fighting the urge to do so.</div><div style="text-align: justify;">What? Am I dieting? Heavens no! (but I'm trying to eat smarter, though.) I'm trying my hardest to save up for a kitchen aid and upon checking the pantry and the fridge, I had all the ingredients to recreate the dish. (Yes stingy me is trying to save a buck or two.) </div><div style="text-align: justify;">So off to the kitchen I went!</div><div style="text-align: justify;">This is not exactly what you call "health food." I mean come on! It's fried chicken for crying out loud. Then it's drenched in a sweet, tangy, spicy sauce and served on a bed of white rice. No brown rice here. It's full carbs or nothing. So if you're looking for a healthy meal, I suggest you keep looking. I, on the other hand, will enjoy my dinner. If you want to give it a try, check out the recipe. (Please note that I do not measure the ingredients when I cook, so I kinda eyeballed the measurements in this dish.)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Orange Chicken</div><div style="text-align: center;"><br /></div><div style="text-align: justify;">4 pcs boneless, skinless chicken thighs or chicken breasts, cut into bite sized pieces</div><div style="text-align: justify;">1/2 tsp grated ginger</div><div style="text-align: justify;">4 cloves garlic, minced</div><div style="text-align: justify;">2 tsp orange zest</div><div style="text-align: justify;">1/2 tsp ground pepper</div><div style="text-align: justify;">6 to 7 tbsp white vinegar</div><div style="text-align: justify;">1/2 cup sugar (i used brown sugar)</div><div style="text-align: justify;">1/4 cup soy sauce ( i used low sodium)</div><div style="text-align: justify;">1 cup orange juice</div><div style="text-align: justify;">1 cup reduced sodium chicken broth</div><div style="text-align: justify;">1/2 tsp cayenne pepper</div><div style="text-align: justify;">1 tbsp + 2 tsp cornstarch dispersed in</div><div style="text-align: justify;">2 tbsp water</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">For the coating:</div><div style="text-align: center;"><br /></div><div style="text-align: justify;">2 eggs, slightly beaten </div><div style="text-align: justify;">1 tbsp water</div><div style="text-align: justify;">1 cup cornstarch</div><div style="text-align: justify;">cayenne pepper</div><div style="text-align: justify;">1/2 tsp baking soda</div><div style="text-align: justify;">Canola oil for deep frying.</div><div style="text-align: center;"><br /></div><div style="text-align: justify;">In a saucepan, combine ginger, garlic, orange zest, pepper and cayenne. Add chicken broth, orange juice, soy sauce, vinegar and sugar. Stir. </div><div style="text-align: justify;">Measure out 3/4 cup of the marinade and put in a resealable bag and marinate chicken pieces 30 mins to 60 mins. (keep in fridge).</div><div style="text-align: justify;">Heat remaining marinade until slightly thickened. </div><div style="text-align: justify;">Add cornstarch mixture and continue to cook until sauce is translucent. Set aside.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Drain chicken pieces and pat dry. </div><div style="text-align: center;"><br /></div><div style="text-align: justify;">In a bowl, combine cornstarch, cayenne, baking soda. In another bowl, beat the eggs and add water. Dip the chicken pieces in the egg mixture then dredge in cornstarch mixture.</div><div style="text-align: justify;">Deep fry the chicken pieces and transfer onto plates lined with paper towel.</div><div style="text-align: justify;">Reheat the sauce if necessary and toss with the cooked chicken pieces. Serve with rice.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div><br /></div><div><br /></div><div><div style="text-align: center;"><span class="Apple-style-span"><u><br /></u></span></div><div><div style="text-align: justify;"><span class="Apple-style-span"><u><br /></u></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY01x7dFw3ky8Qe9oRLQfgPYWu2MylndQmJVWfx4gpMN3GQaVCSBwaAIe_YyH4YGnVkDqZdQTSM7X5xXG_pKAX8F4c2hqalII7CGFQEO3XH6WEXdcNcwnBxhv_FGWHGNBBQtVtD7oF-Pw/s1600/DSC01440.JPG"></a><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY01x7dFw3ky8Qe9oRLQfgPYWu2MylndQmJVWfx4gpMN3GQaVCSBwaAIe_YyH4YGnVkDqZdQTSM7X5xXG_pKAX8F4c2hqalII7CGFQEO3XH6WEXdcNcwnBxhv_FGWHGNBBQtVtD7oF-Pw/s1600/DSC01440.JPG"></a><span class="Apple-style-span"><u><br /></u></span><br /></div></div></div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com0tag:blogger.com,1999:blog-8087752524520941054.post-69352850476990554232011-01-08T17:30:00.004-08:002011-01-10T21:45:29.559-08:002011<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnxMsIaRAW29RAVWtzTGYj6yXAX6vIWMTxYr4gGxuRAhpFX1EkkSTogNCFcND4b9dvgCJgYczZyK5ZMH-ukPpI3AO5Rlm5dwIeRBuWOSjMOZZpqdQQuZEvxrbEU6WP4EbREwzoYNPBEA/s1600/2011.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnxMsIaRAW29RAVWtzTGYj6yXAX6vIWMTxYr4gGxuRAhpFX1EkkSTogNCFcND4b9dvgCJgYczZyK5ZMH-ukPpI3AO5Rlm5dwIeRBuWOSjMOZZpqdQQuZEvxrbEU6WP4EbREwzoYNPBEA/s320/2011.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560799647621970610" /></a><div style="text-align: center;"> </div><div><div style="text-align: center;">(photo via: <a href="http://thenotebookdoodles.com">thenotebookdoodles</a> )</div><div style="text-align: center;"><br /></div><div style="text-align: justify;">Yes, 2011. Please be good to me.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I've been so busy during the past six months that I totally stopped blogging.</div><div style="text-align: justify;">I moved:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1. to a different time zone</div><div style="text-align: justify;">2. to a different city.</div><div style="text-align: justify;">3. far from my family.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">*sigh*</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The thing I like about the move apart from making new friends, is learning to be really independent and summing up the courage to learn new things and take on the adventure that is life. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">However, I really, really miss my family. I miss their hugs and kisses and laughter. I miss being with them which was why I spent an ample amount of time in the kitchen, cooking. It's something we love to do as a family. We love gathering around the table, having a good time while partaking of the food we prepared. So yeah when I feel sad, or when a wave of homesickness hits me, I hie off to the kitchen and prepare food that we used to enjoy :)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">And I will be posting some pictures of the food I've prepared pretty soon.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So yes, 2011, please be a good year not only for my family and I, but for everyone else as well!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div></div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com0tag:blogger.com,1999:blog-8087752524520941054.post-70343738373800040012010-07-12T17:16:00.005-07:002010-07-12T17:32:25.229-07:00Spaghetti with sundried tomatoes and sweet italian sausage<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4mcvWuXul2oLTDfi3rtHvZ9uBI-daT0__ck-_N_1l41YIAFpqpm5dyJQ1mzadW1wAIbubn3egECO2IPmn7pmJVtN1KHaXoJk285E28Eu-RaXXtEvLVNBKKCHKPm8oMD-HVuqXRRoS_Q/s1600/DSC00209.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4mcvWuXul2oLTDfi3rtHvZ9uBI-daT0__ck-_N_1l41YIAFpqpm5dyJQ1mzadW1wAIbubn3egECO2IPmn7pmJVtN1KHaXoJk285E28Eu-RaXXtEvLVNBKKCHKPm8oMD-HVuqXRRoS_Q/s400/DSC00209.JPG" alt="" id="BLOGGER_PHOTO_ID_5493178749498082738" border="0" /></a><br /><br /><br />It's Monday once again and I'm home alone so I volunteered to cook pasta for dinner.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97FMBsKqPHi5aqqKWpSpcZkLSoQhOWhQPjbuV3dSLG9R2JgaAW-P9yu-jlcJiMyLddEocQVE-bZYLgM7NavG8S3TLLiOwliakNIbZXYIicbY3S9Slu_W55ZTAwMRCahiMyqrRpH1IkRI/s1600/DSC00188.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97FMBsKqPHi5aqqKWpSpcZkLSoQhOWhQPjbuV3dSLG9R2JgaAW-P9yu-jlcJiMyLddEocQVE-bZYLgM7NavG8S3TLLiOwliakNIbZXYIicbY3S9Slu_W55ZTAwMRCahiMyqrRpH1IkRI/s400/DSC00188.JPG" alt="" id="BLOGGER_PHOTO_ID_5493178719827809122" border="0" /></a><br />Sundried tomatoes, stewed tomatoes, mushrooms, cream. basil. garlic and spaghetti make up the cast of ingredients in this pasta dish.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8UhTGjkOE9lAbDXboscve5MQw4awpDnGBDoIYJogrW80J0ES1SKMmKrpl-gd0MjFjcVGP28JuCRZoYA6RpO5H1_SUmPr6h0QNnxVK2toeL9pli6FkUpj_5u3LWrM-xFal6GWB6ll3E4E/s1600/DSC00190.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8UhTGjkOE9lAbDXboscve5MQw4awpDnGBDoIYJogrW80J0ES1SKMmKrpl-gd0MjFjcVGP28JuCRZoYA6RpO5H1_SUmPr6h0QNnxVK2toeL9pli6FkUpj_5u3LWrM-xFal6GWB6ll3E4E/s400/DSC00190.JPG" alt="" id="BLOGGER_PHOTO_ID_5493178741059707218" border="0" /></a><br /><br />Oh! I almost forgot the sweet italian sausages. Not in photo are the butter and EVOO.<br /><br />Anyhow, begin by chopping the garlic. Then slice the mushrooms as well. Drain the stewed tomatoes and give them a rough chop too. Set these aside.<br /><br />Remove the sausage casings and crumble the sausages. Set these aside too.<br /><br />Salt and boil water for the pasta. Cook pasta until al dente as per package directions.<br /><br />In a saucepan, heat the EVOO and butter. Add the garlic followed by the stewed tomatoes. When the tomatoes are tender, add the sausages. Cook sausages until they turn brown. Add the mushrooms. Saute and add freshly ground pepper. Add cream. Add some pasta water to the sauce and check for seasoning.<br /><br />Let simmer for a few minutes until it thickens a bit. Drain the pasta and add to the sauce.<br />Adjust seasonings accordingly. Sprinkle with parmigiano reggiano and basil that has been julienned.<br /></div><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZHD0qdLdDbWoKog79iLu-4YTC36hCL46GnvJHgqNoKpmkAfnAEHeT85G0DEQGbd3O170X-pVjFhkd0ckV8pzRFj1rOjc2DSibequEmk6STQFR5FRxv7bPBHqNgJGU5JG7aA-wXdCw3U/s1600/DSC00210.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZHD0qdLdDbWoKog79iLu-4YTC36hCL46GnvJHgqNoKpmkAfnAEHeT85G0DEQGbd3O170X-pVjFhkd0ckV8pzRFj1rOjc2DSibequEmk6STQFR5FRxv7bPBHqNgJGU5JG7aA-wXdCw3U/s400/DSC00210.JPG" alt="" id="BLOGGER_PHOTO_ID_5493178754848673618" border="0" /></a><br />this is my super late brunch/early dinner.maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com1tag:blogger.com,1999:blog-8087752524520941054.post-44161897922882698502010-04-13T05:58:00.005-07:002010-04-14T06:19:04.292-07:00birthday cupcakes for gelli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHn0HWMgLj7oSAT8qSrr4tmqjQ-GEf8FVk-zyzpXrCHnLpudpxmal-ak43ZOLrhTR1WCvdSjL0KL5so_n0ydEXMGVSswqQUdNRD6oy4p9kiHDuNneoK3COnPlpr8RThXqdWC8wR6ntqkU/s1600/cupcakes3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHn0HWMgLj7oSAT8qSrr4tmqjQ-GEf8FVk-zyzpXrCHnLpudpxmal-ak43ZOLrhTR1WCvdSjL0KL5so_n0ydEXMGVSswqQUdNRD6oy4p9kiHDuNneoK3COnPlpr8RThXqdWC8wR6ntqkU/s400/cupcakes3.jpg" alt="" id="BLOGGER_PHOTO_ID_5459609606777172594" border="0" /></a><br /><br /><br />It was my sister's birthday last March 5. I wanted to surprise her with a birthday cake but seeing that I had no talent whatsoever when it comes to cake decorating, I decided on making some cupcakes instead.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi791teJ1jptZKv1EyztE-sXpFb43kHgE0uGPW_9jsKzuYZxUkADW3pTMbuJ1CiSFiofadMRMrBz1-6LJBFvL_i4oG8zbWi5z8FLWE5B7LaK-EzdWsG5e8iDxr5xvsi948ibzH8pll3HNg/s1600/cupcakes2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi791teJ1jptZKv1EyztE-sXpFb43kHgE0uGPW_9jsKzuYZxUkADW3pTMbuJ1CiSFiofadMRMrBz1-6LJBFvL_i4oG8zbWi5z8FLWE5B7LaK-EzdWsG5e8iDxr5xvsi948ibzH8pll3HNg/s400/cupcakes2.jpg" alt="" id="BLOGGER_PHOTO_ID_5459609593646875394" border="0" /></a><br />I was suppose to bake the cupcakes before we left for Manila but my oven did not cooperate so I had to bake the cupcakes in Manila one day after her birthday.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8cVNH_A2rK4Sz87yjUgYoCqfKWIcY1bTsmqxtMI96I342-If1zgUiCmA_TDDrDuVXm7U68TlhOkG7e4UybnwJTfKKJn8Ihw3xl_ARBSwSe2siAl0VTW_5tX8QTH3ZpWj0MHrgQy2tSw/s1600/cupcakes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8cVNH_A2rK4Sz87yjUgYoCqfKWIcY1bTsmqxtMI96I342-If1zgUiCmA_TDDrDuVXm7U68TlhOkG7e4UybnwJTfKKJn8Ihw3xl_ARBSwSe2siAl0VTW_5tX8QTH3ZpWj0MHrgQy2tSw/s400/cupcakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5459609578281236850" border="0" /></a><br />I used my trusted chocolate cake recipe but tweaked the frosting a bit. I added cocoa and coffee to half of the frosting. The other half I left plain. I preferred the vanilla frosting but my sisters liked the mocha flavored frosting. Either way, I still have to thank my sister Tanya for taking these photos.maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com2tag:blogger.com,1999:blog-8087752524520941054.post-25076493243663963232010-04-03T19:55:00.000-07:002010-04-04T00:09:59.581-07:00Comfort me with Carrot Cake<div></div><br /><p><img id="BLOGGER_PHOTO_ID_5431621489961861618" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirx7WINv3VudCKkIMTSEcXE8k8ZKC8fknR4v1BWV2yk-m5qZgnau9ltC19t7a3bjQqcVE6B4_cHw_6lkQ3HZke88pT89eOEx4HXvSnhWcEGl2XDIwm382XVF5N6Urnr0hl7F90bJPbyRs/s400/P1054678.JPG" border="0" /></p><br /><br /><p></p><br /><br /><p align="justify">My love affair with carrot cake started when I was in college. My good friend Geedes makes scrumptious carrot cakes. I remember helping her bake dozens of carrot cakes in her La Vista kitchen when she was still living here in the Philippines. Her carrot cakes were moist and yummy and generously covered with cream cheese frosting<br />She's now based in Canada and I miss her and her cooking. On days when I feel sad and start missing friends who are now based halfway around the world, I comfort myself with a hefty chunk of carrot cake and think of the good times I had with them.<br /></p><br /><br /><p><img id="BLOGGER_PHOTO_ID_5431621731634542754" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLvqIpcs9idF6SJo6dfs9URm3LpUuKEw9Ks4e95YeIe5kpeacNJl-QO1KeroylSVsyfTAD7PRvsG_eh3vbOLzgR5MuVWZGVaGx9iwjnGfqD1PonJ-ZSrpQCheUw1UzusfcXDCBiv9gbus/s400/P1054679.JPG" border="0" /><br />Carrot Cake</p><br /><p>2 cups all purpose flour<br />2 teaspoons baking soda<br />1 teaspoon salt<br />2 teaspoons ground cinnamon<br />1/2 teaspoon ground nutmeg<br />1 teaspoon ground ginger<br />2 cups sugar<br />1 1/4 cups canola oil<br />4 large eggs<br />3 cups grated peeled carrots<br />1 cups coarsely chopped walnuts (optional)<br />1/2 cup raisins (optional)</p> <p>Preheat oven to 350F</p><p> </p><p>Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour.<br /></p><p>Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them.</p><p>Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely. Top cake with cream cheese frosting.<br /></p><p>Cream Cheese Frosting</p><p>1 (8-ounce) packages cream cheese, softened<br />1 stick unsalted butter, room temperature<br />2 cups confectioners’ sugar</p><p>1-2 tbps milk<br /></p><p>In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.</p><p><br /></p> <p> </p>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com0tag:blogger.com,1999:blog-8087752524520941054.post-14372326210133411172009-12-17T14:50:00.009-08:002010-02-04T21:07:44.422-08:00Finally! a quick stint in the kitchen<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihf1As2VmwxIO3qdtsjzXLOVfDXewt_4eeLx6KnXCJJ3fVwvIAuwlKgMGDyh8XhaYIC-7wDb0lEeg985rsGCKb7Hqtf2cFDfSXvXKBRvdV2vHbtBKNcwqv8sV7FEvEB4khtDxKuMhjLDE/s1600-h/DSC00627.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 329px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihf1As2VmwxIO3qdtsjzXLOVfDXewt_4eeLx6KnXCJJ3fVwvIAuwlKgMGDyh8XhaYIC-7wDb0lEeg985rsGCKb7Hqtf2cFDfSXvXKBRvdV2vHbtBKNcwqv8sV7FEvEB4khtDxKuMhjLDE/s400/DSC00627.JPG" alt="" id="BLOGGER_PHOTO_ID_5416355236143598370" border="0" /></a><br /><div style="text-align: justify;">Last Sunday, I joined my family in Manila where our sister is currently based. Since I was already there, I went to Sweet Craft and The Cocoa Pantry to buy some stuffs for me to use this Christmas. After a couple of hours, I found myself in the kitchen with ingredients to make rhum cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8rDYqis7TSzNcDm7sdwKM3gPasLaXZeCovrzq2IUD2hTOSPLb0pIaJTztFIiCP5lTbpSKKlmiqq8ZPkHA6X9dDUIgyNMYyI9sB3HNCkmLmucI3tNkrdn_Xnq4enAMySK9D8KEoqIQOk/s1600-h/DSC00643.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8rDYqis7TSzNcDm7sdwKM3gPasLaXZeCovrzq2IUD2hTOSPLb0pIaJTztFIiCP5lTbpSKKlmiqq8ZPkHA6X9dDUIgyNMYyI9sB3HNCkmLmucI3tNkrdn_Xnq4enAMySK9D8KEoqIQOk/s400/DSC00643.JPG" alt="" id="BLOGGER_PHOTO_ID_5416355676034662738" border="0" /></a><br /><div style="text-align: center;">(my loot)<br /><br /></div>Let me be the first to tell you that my baking skills are rusty!!! This is what happens when I'm away from the kitchen for a long time. I forgot to preheat the oven. I forgot how to substitute cake flour with all purpose flour (no internet access at that time, so I had to guess!). I couldn't decide between using a regular bundt pan and mini bundt pans. Eventually though, I used the latter but I filled them with way too much cake batter.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvU9-Bln4ip4G9OchbCoqFGAclfvmODMbz3EsP8EsfwZ4B3U4xCxf4ww9IYnDqjXQr3ZAnvsx1lWPS7Qjt704J38ZB8u_pUHvm_fvqaz_iKcgJ8B6zbllKtWwhKSlup4iaNcjQ4RUjSQ/s1600-h/DSC00623.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvU9-Bln4ip4G9OchbCoqFGAclfvmODMbz3EsP8EsfwZ4B3U4xCxf4ww9IYnDqjXQr3ZAnvsx1lWPS7Qjt704J38ZB8u_pUHvm_fvqaz_iKcgJ8B6zbllKtWwhKSlup4iaNcjQ4RUjSQ/s400/DSC00623.JPG" alt="" id="BLOGGER_PHOTO_ID_5416355226023637058" border="0" /></a><br /><div style="text-align: center;">(note to self : do not fill pan with way too much cake batter)<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0g8RRccjm3FeISy07CnW36MW62Ekj52yXQuG2JBk5HNZOacUfzN8wZw-seY55Z7_58cz7Hmq2QmfRlcZGttiqv7t9bBNXIfM2yv1w_CdiW9pjJ6rQDawP4gAJI8nMBrVfJ3B2S1UdX5s/s1600-h/DSC00632.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 315px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0g8RRccjm3FeISy07CnW36MW62Ekj52yXQuG2JBk5HNZOacUfzN8wZw-seY55Z7_58cz7Hmq2QmfRlcZGttiqv7t9bBNXIfM2yv1w_CdiW9pjJ6rQDawP4gAJI8nMBrVfJ3B2S1UdX5s/s400/DSC00632.JPG" alt="" id="BLOGGER_PHOTO_ID_5416355661890102242" border="0" /></a><br /><div style="text-align: center;">(brushing cake with rhum syrup)<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0o3Yi8hk_8cFjLAZT64Wp1M-Tq88vZswKQDcsQ40rmtMSoLLA9530-ovRu4w2MGqeIbOLVzfbIYXloxWKy-3DS7w9rXl2eFaBFkIpS8ILxRmDJOL3gyqrlvgYsnqpxBRStoRulYKftgU/s1600-h/DSC00631.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0o3Yi8hk_8cFjLAZT64Wp1M-Tq88vZswKQDcsQ40rmtMSoLLA9530-ovRu4w2MGqeIbOLVzfbIYXloxWKy-3DS7w9rXl2eFaBFkIpS8ILxRmDJOL3gyqrlvgYsnqpxBRStoRulYKftgU/s400/DSC00631.JPG" alt="" id="BLOGGER_PHOTO_ID_5416355238724601698" border="0" /></a><br /><div style="text-align: center;">(more rhum syrup)<br /></div><br />The kitchen gods must love me inspite of my faux pas because after forty minutes, the kitchen smelled so good. Sweet goodies and vanilla heaven! Speaking of vanilla, I used the madagascar bourbon vanilla that my friend Geedes sent me. Made a lot of difference!<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdO3lKdVpy3WI0FWiczyvUXb4cQOReZMEG3SBEzrCYnnvaD1o_Vv48naf0Q_vmMn56-0tx_Fe5cljmbzUbzd77Uw5Pbf6kOV_eHzkCcQGzr7UqlXnVBtkH19xpUYWH52418WU_XASea-c/s1600-h/DSC00622.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdO3lKdVpy3WI0FWiczyvUXb4cQOReZMEG3SBEzrCYnnvaD1o_Vv48naf0Q_vmMn56-0tx_Fe5cljmbzUbzd77Uw5Pbf6kOV_eHzkCcQGzr7UqlXnVBtkH19xpUYWH52418WU_XASea-c/s400/DSC00622.JPG" alt="" id="BLOGGER_PHOTO_ID_5416355220924889426" border="0" /></a>( i have two of these from Geedes)<br /></div><br />Our house in Bauang is still being renovated. My dad had some people replace the wooden floor with tiles. My room needs repainting but we'll be able to move back home in a couple of days. A few weeks earlier, I had manong Rannie of La Germania check if the oven still works since it was submerged in murky water. He was kind enough to clean the oven. Yay! Baking and cooking galore here I come!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkYpZR-wPzLzX4EzUzB0VJ8fpLfmYqaMXF65erHmJimyDKrTDdce9zm-FwxTfwbKPZuZGvPh9kCMN68eiuMklwahE-f5fUtq8VLlUOeNQk1XYbDNwHLu3P6tQ4i_PSiT8h4Nw3WjP8Cg/s1600-h/DSC00634.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkYpZR-wPzLzX4EzUzB0VJ8fpLfmYqaMXF65erHmJimyDKrTDdce9zm-FwxTfwbKPZuZGvPh9kCMN68eiuMklwahE-f5fUtq8VLlUOeNQk1XYbDNwHLu3P6tQ4i_PSiT8h4Nw3WjP8Cg/s400/DSC00634.JPG" alt="" id="BLOGGER_PHOTO_ID_5416355666741108882" border="0" /></a><br /><div style="text-align: center;"><span style=";font-family:arial;font-size:180%;">HAPPY CHRISTMAS!!!!!</span><br /></div><br /></div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com0tag:blogger.com,1999:blog-8087752524520941054.post-43202856859901963582009-11-30T03:59:00.004-08:002009-11-30T04:16:20.303-08:00This post is for dog lovers only...<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5B9NP9_lPHvrQEJz2zrjLRU6IZ4VD-C32VusRxi7A5fY7wiLOjzCxs1tPLKSbXJ0nnIYeCdNIYhF040dAh91MNS7O-karMGSJvPTAC8zuzyKc0P_2fVAr_K9AelEzWLz6hM7_9gG9e3A/s1600/cupcake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5B9NP9_lPHvrQEJz2zrjLRU6IZ4VD-C32VusRxi7A5fY7wiLOjzCxs1tPLKSbXJ0nnIYeCdNIYhF040dAh91MNS7O-karMGSJvPTAC8zuzyKc0P_2fVAr_K9AelEzWLz6hM7_9gG9e3A/s400/cupcake.jpg" alt="" id="BLOGGER_PHOTO_ID_5409865850184276562" border="0" /></a><br />My blog was named after her. Well sort of. I wanted to use Cuppy Cakes for my blog title but unfortunately that title was already taken so I settled on Cuppy Creme instead.<br /><br />Anyways, enough about my blog. We've been so busy that we forgot our cuppycupcakey's birthday last November 19. She turned 6. Converted to human years, she's now older than me!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdf4ueF3Xf18a_geuW5U5-MhqSzy6cqqm13t_SFAVloRRqg9dhd6XgqLNqAvTpkm5EEM0-ik9p_oV1mXUwpQRfAhgzi3AksbyMjrMMUxde5eqt3c402rxrsIuCun-IgUNzKFwRVB7C5I/s1600/cupcake2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdf4ueF3Xf18a_geuW5U5-MhqSzy6cqqm13t_SFAVloRRqg9dhd6XgqLNqAvTpkm5EEM0-ik9p_oV1mXUwpQRfAhgzi3AksbyMjrMMUxde5eqt3c402rxrsIuCun-IgUNzKFwRVB7C5I/s400/cupcake2.jpg" alt="" id="BLOGGER_PHOTO_ID_5409865855350370754" border="0" /></a><br /><div style="text-align: center;">Belated happy birthday Cupcake! We luv luv luv luv you!!!!<br /><br /></div></div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com2tag:blogger.com,1999:blog-8087752524520941054.post-31271414749575626512009-10-28T14:35:00.004-07:002009-10-28T18:52:28.934-07:00what do you do<div style="text-align: justify;">when things go wrong...<br /><br />when life throws you a curve ball, one after the other...<br /><br />when all seem lost...<br /><br />when you're down...<br /><br />when the storm rages on ...<br /><br />when there's nowhere to go but down ...<br /><br />what do you do?<br /><br /><br />Pardon the post. I just feel so down right now. Pepeng (the typhoon that devastated Northern Luzon) happened. For the first time, water from the river reached our house, leaving mud and garbage and filthy water and other icky "i-don't-want-to-know-what-that-is" stuff all over. We've been living with our Grandma since October 9 and I am grateful that we have a place to sleep, bathe, wash, eat and be comfortable in, but I miss our house. I miss home.<br />I miss baking too. I don't know if my oven still works. It was partially submerged, along with our other furniture and appliances.<br /><br />My friend Chet sent me the following message:<br /><br /><div style="text-align: center;"><span style="font-size:100%;">"I’m strong in the Lord. I’m blessed. I’m forgiven. I’m protected. I’m redeemed. I’m</span><br /><span style="font-size:100%;">equipped. I’m anointed. Healing flows in my body. New doors will open before me. I’ll</span><br /><span style="font-size:100%;">meet the right people, the right opportunities, at the right time, at the right place.</span><br /><span style="font-size:100%;">I’ll regain ten times what I lost. In Jesus name!" </span><br /></div><br />I pray.<br />I thank God for keeping my family safe through the storm.<br />I pray for strength to get through the day.<br />I hope for better days ahead.<br /><br /><br /></div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com3tag:blogger.com,1999:blog-8087752524520941054.post-12724677119411562902009-10-17T05:56:00.004-07:002009-10-17T17:06:44.682-07:00a doctor a day keeps the sweets away<div style="text-align: justify;">I paid a visit to my new doctor today. The visit was long overdue actually.<br />I'm M and I'm what you call a borderline diabetic. Erase that. I'm definitely a diabetic. I come from a long line of diabetics.<br />So anyways, unlike my past doctors, Dr. R. explained everything to me properly and he told me what foods I should stay the hell away from and what I can consume. So it's bye bye sugar. Bye bye cakes. Bye bye sweets. He said that I have to take care of my pancreas otherwise it's bye bye oral medication and hello insulin shots. He also said that I have 1450 calories a day at my disposal and that I should use it wisely. I also need to monitor my blood sugar regularly.<br /><br />So today marks the first day of my new routine. Will this routine stop me from baking and cooking? Definitely NOT!!! But I would have to cut back on the sugar bit. Wish me luck!<br /><br /></div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com2tag:blogger.com,1999:blog-8087752524520941054.post-71843210847776003072009-10-12T04:43:00.002-07:002009-10-12T05:18:10.578-07:00we need your help<h3 style="text-align: justify;" class="UIIntentionalStory_Message" ft="{"type":"msg"}"><span class="UIIntentionalStory_Names" ft="{"type":"name"}"> </span><span class="UIStory_Message"><div id="id_4ad3162299a6713d31953" class="text_exposed_root text_exposed">Only days after Typhoon Ondoy (Ketsana) wreaked havoc in Metro Manila and neighboring towns and provinces, Typhoon Pepeng (Parma) turned back and did more damage than what it inflicted during its first visit last week. As of 6AM this morning in Region 1 alone 25,825 houses were damaged thereby affecting more than 772,285 persons.<br />Our town of Bauang, La Union was pummeled by Typhoon Pepeng. <br />According to partial reports as of october 12, 2009 4:30PM the total number of families affected in Bauang reached 2451 The total number of persons affected reached 12,138. Totally damaged houses reached 613 while partially damaged houses reached 1731<br /><span class="text_exposed_hide"></span><span class="text_exposed_show">Damage to crops reached 200 Million already.<br /><br />We need many dry clothes, blankets, relief goods, medicines and DRINKING WATER. Please help us in any way you can. You can send your donations (whatever you can spare) to the Office of the Mayor Municipality of Bauang, La Union, Philippines<br />Thank you very much.<br /></span></div></span></h3>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com0tag:blogger.com,1999:blog-8087752524520941054.post-51225010387064385572009-08-06T17:20:00.005-07:002009-08-12T15:57:36.264-07:00Busy C in the Kitchen<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6ZcJsN8QnrpG1KOxehe6iXVzgmzbRIyOfRlBjNEw6cP8LKJhCtw6meocTaDnNByhTOQ9oKPgCYG8_aFKjIDBW3vwdJfRR08BEE0Ns52LbJhQgizfUxZvOWfHNvqqPvE11wn86LA2Jfw/s1600-h/DSC00526.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6ZcJsN8QnrpG1KOxehe6iXVzgmzbRIyOfRlBjNEw6cP8LKJhCtw6meocTaDnNByhTOQ9oKPgCYG8_aFKjIDBW3vwdJfRR08BEE0Ns52LbJhQgizfUxZvOWfHNvqqPvE11wn86LA2Jfw/s400/DSC00526.JPG" alt="" id="BLOGGER_PHOTO_ID_5367034557319558786" border="0" /></a><br /><div style="text-align: justify;">Last Tuesday night, I decided to try out a recipe for Devil's Food Cake but instead of making one big cake, I decided to make cupcakes instead.<br />It took me about an hour to prepare, mix and bake 4 dozen (2 oz) cupcakes and 2 dozen (1 oz) cupcakes. I added coffee and rum. I can't taste the rum though so I might as well replace it equal amount of coffee. (or maybe increase the rum and reduce the coffee called for).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMOBAvQQGElxzDBLyVo5EREMP0Jgls0SSreR97OTjRKw6pc_fF-pShfNLv_uOdTpobbmEz3h71YrQ04YEBXkhhUbB4kST1NrYDiGoBZn-0eKHa9dJj7fynXOwAtwVZyu-0Z9EjTOSjIw/s1600-h/DSC00527.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMOBAvQQGElxzDBLyVo5EREMP0Jgls0SSreR97OTjRKw6pc_fF-pShfNLv_uOdTpobbmEz3h71YrQ04YEBXkhhUbB4kST1NrYDiGoBZn-0eKHa9dJj7fynXOwAtwVZyu-0Z9EjTOSjIw/s400/DSC00527.JPG" alt="" id="BLOGGER_PHOTO_ID_5367034568059592914" border="0" /></a><br />Then I decided to make some cinnamon rolls.<br />It took me quite a long time to make these rolls. I was afraid of over mixing them in my mixer. I was also afraid that my kitchen aid would overheat, so I decided to finish kneading the dough by hand. Very tiring!!!<br />After waiting for the dough to double in size (about 2 hrs), I had to roll out the dough with a rolling pin, add the cinnamon sugar mixture, roll the dough tightly (which I wasn't able to do) and cut it into 1 1/2 inch pieces (I wasn't able to do this too. ) Then I had to wait 90 minutes for the cut dough to proof before baking at 350F for 30 minutes.<br /><br />Here are the final results. I used the same frosting for both goodies - cream cheese frosting with lemon zest.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI96jZxrbNzCA740zqhq8G-eyeOGZiUWf48mrKIgdtBCoBH1V9ozVi-GFphpFQQAowoLTWmhRBuoa2IPW12st-s1JqMZYxCxgicqZZiE2-0PTVTSrjM7luEzpaozCwVzSfFPStkjpdQ68/s1600-h/DSC00534.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI96jZxrbNzCA740zqhq8G-eyeOGZiUWf48mrKIgdtBCoBH1V9ozVi-GFphpFQQAowoLTWmhRBuoa2IPW12st-s1JqMZYxCxgicqZZiE2-0PTVTSrjM7luEzpaozCwVzSfFPStkjpdQ68/s400/DSC00534.JPG" alt="" id="BLOGGER_PHOTO_ID_5367034571004695698" border="0" /></a>plain cinnamon roll<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjhyj2uQtTu9xJIr1pktZzSjCh71GgVJyY2y22TbVjQRmJ6k2j4t0SLEcApZbS3mEIZZh85ae2TD2_Kcq4Jb6lo2IECsKXYQI6ybX0ha55gVvQaYXhygUCVewMeKCZEiRORT37NHEXnU/s1600-h/DSC00546.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjhyj2uQtTu9xJIr1pktZzSjCh71GgVJyY2y22TbVjQRmJ6k2j4t0SLEcApZbS3mEIZZh85ae2TD2_Kcq4Jb6lo2IECsKXYQI6ybX0ha55gVvQaYXhygUCVewMeKCZEiRORT37NHEXnU/s400/DSC00546.JPG" alt="" id="BLOGGER_PHOTO_ID_5367034577667182978" border="0" /></a>cinnamon rolls with lemon cream cheese frosting<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gi7ewYs30cSUbccGXu_nhPVdD-ve2APndcIlTjfacM1fXhZdwWeLSjaPCMJQ9NxoPNhSJGnfT2awA2t873gABqf3cGhmfCiOpGpT_90A2lj3gRwP-CxXfdG6Dizdy5MF1DR8qkdeqXQ/s1600-h/DSC00550.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gi7ewYs30cSUbccGXu_nhPVdD-ve2APndcIlTjfacM1fXhZdwWeLSjaPCMJQ9NxoPNhSJGnfT2awA2t873gABqf3cGhmfCiOpGpT_90A2lj3gRwP-CxXfdG6Dizdy5MF1DR8qkdeqXQ/s400/DSC00550.JPG" alt="" id="BLOGGER_PHOTO_ID_5367034580225895922" border="0" /></a>devil's food cupcakes with lemon cream cheese frosting<br /><br /><div style="text-align: justify;">I am a happy kitchen camper :)<br /></div></div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com5tag:blogger.com,1999:blog-8087752524520941054.post-17178919407249698852009-08-06T16:49:00.007-07:002009-08-06T17:19:53.127-07:00I've Got Mail<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-R3gC5G_sv7IrPQ-nJtYmc9qAnqpto6n98va_BLqPEg3GRtXp2B3BTf26IMAphr_KniPWNxJ3gGCB1hLMia2WvU-ZcO27TPwjP452UQkVoz40XGw_J262TAcYbOxXTrfdJW6_ZM0fexk/s1600-h/DSC00556c.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-R3gC5G_sv7IrPQ-nJtYmc9qAnqpto6n98va_BLqPEg3GRtXp2B3BTf26IMAphr_KniPWNxJ3gGCB1hLMia2WvU-ZcO27TPwjP452UQkVoz40XGw_J262TAcYbOxXTrfdJW6_ZM0fexk/s400/DSC00556c.JPG" alt="" id="BLOGGER_PHOTO_ID_5367005847720237090" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:130%;">From MOO<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnYkixP0I6eOle17cWNb3NYMvrGQFdQFL8AbT6iC5sxnGJmiCPr7g-LCttG1t482NHyI_5DE3VXlKQRwnEs_kP75O1Pod7v9ERQGs26rte_1j07xBDyzCjYH1YCplwdjXOHut_JsJF5Y/s1600-h/DSC00559.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnYkixP0I6eOle17cWNb3NYMvrGQFdQFL8AbT6iC5sxnGJmiCPr7g-LCttG1t482NHyI_5DE3VXlKQRwnEs_kP75O1Pod7v9ERQGs26rte_1j07xBDyzCjYH1YCplwdjXOHut_JsJF5Y/s400/DSC00559.JPG" alt="" id="BLOGGER_PHOTO_ID_5367005853430643394" border="0" /></a><br />How very exciting indeed!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyty8F-bFgA9xknOobaQOIA2yNEvxYLb__amrzpNtzJVojDZhJ57jv3VyyuMX1kjRNZApdvlX908lDw44Xo0rVl0I1AAr1w-Po2E7OEbwl32LRLf0aVjOzNDS5vZWscHCvW_ITRIyjVQ8/s1600-h/DSC00560.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyty8F-bFgA9xknOobaQOIA2yNEvxYLb__amrzpNtzJVojDZhJ57jv3VyyuMX1kjRNZApdvlX908lDw44Xo0rVl0I1AAr1w-Po2E7OEbwl32LRLf0aVjOzNDS5vZWscHCvW_ITRIyjVQ8/s400/DSC00560.JPG" alt="" id="BLOGGER_PHOTO_ID_5367005858355593666" border="0" /></a><br />Apparently, I'm their new best friend. Who am I to say no?<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK31OW8JB3xpUWRZ4uHCrDgyMh03G1eP-9enG9EJSEoEwPnXMk1oho68lSG2Fal0MhR319kzCFTDKqthvfwCjOPlJfCjdcgJuFUInmTAYQ-16_xa3oZGW8z2TT-bSR1TIFhA7cl-f36jc/s1600-h/DSC00562.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK31OW8JB3xpUWRZ4uHCrDgyMh03G1eP-9enG9EJSEoEwPnXMk1oho68lSG2Fal0MhR319kzCFTDKqthvfwCjOPlJfCjdcgJuFUInmTAYQ-16_xa3oZGW8z2TT-bSR1TIFhA7cl-f36jc/s400/DSC00562.JPG" alt="" id="BLOGGER_PHOTO_ID_5367005861875774146" border="0" /></a><br />These are just some of the designs of my mini cards.<br />Aren't they pretty?<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8k4mklY_nqk8U6-aEz71rhJ7nj6cDlC7jRNt8_4TDy2OtrUn1CczIySpSTmMOPN2QRwk6Hh0KQO7w2btocT1yMkCLmDRkzfAkfLRUYWdFLSkTA4DRt4KzhmeQiF1mMv8Ye0mOma8Dwhg/s1600-h/DSC00563.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 327px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8k4mklY_nqk8U6-aEz71rhJ7nj6cDlC7jRNt8_4TDy2OtrUn1CczIySpSTmMOPN2QRwk6Hh0KQO7w2btocT1yMkCLmDRkzfAkfLRUYWdFLSkTA4DRt4KzhmeQiF1mMv8Ye0mOma8Dwhg/s400/DSC00563.JPG" alt="" id="BLOGGER_PHOTO_ID_5367005871163860066" border="0" /></a><br />This is what's written at the back of every card.<br /><br />Thank you <a href="http://foodbuzz.com/">Foodbuzz</a> and <a href="http://uk.moo.com/en/">MOO</a> for my complimentary mini cards.<br /><br />Luv 'em!!!!<br /></span></div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com2tag:blogger.com,1999:blog-8087752524520941054.post-68694902525981948042009-07-30T10:03:00.004-07:002009-07-30T16:30:06.778-07:00Pink & White Cupcakes<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIceqVl978ceoLMrvv9AlPjJ37gfjhPazfoWTObASGK9XCH_z7s7vJ6jcUfbN0lBRahC2j8Kh2FvM8HNMdTm1TnoLpBj1apFWyJr-iIX6UBDnCVcfPhomxewqLBL-6BFxDrdIqYHv-wM/s1600-h/DSC00502c1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIceqVl978ceoLMrvv9AlPjJ37gfjhPazfoWTObASGK9XCH_z7s7vJ6jcUfbN0lBRahC2j8Kh2FvM8HNMdTm1TnoLpBj1apFWyJr-iIX6UBDnCVcfPhomxewqLBL-6BFxDrdIqYHv-wM/s400/DSC00502c1.JPG" alt="" id="BLOGGER_PHOTO_ID_5364397922742386930" border="0" /></a><br />I love baking cupcakes.<br /><br />Last Friday, I made some chocolate cupcakes and orange vanilla cupcakes.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxLG19j6uq5kUSG0gsgRPE_iogamOmmEPezWB1Kz5TYKRvqvMh8WYhmUYGttlKahGUw_8_VpEGl3WLLiNKiS9-Gcxm_ItcCjICPktJemNtuWT6r-Bx2RePx9DWxGBaG5BdpYWuj9jWXU/s1600-h/DSC00503c2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxLG19j6uq5kUSG0gsgRPE_iogamOmmEPezWB1Kz5TYKRvqvMh8WYhmUYGttlKahGUw_8_VpEGl3WLLiNKiS9-Gcxm_ItcCjICPktJemNtuWT6r-Bx2RePx9DWxGBaG5BdpYWuj9jWXU/s400/DSC00503c2.JPG" alt="" id="BLOGGER_PHOTO_ID_5364397928399718786" border="0" /></a><br />Frosted them with vanilla buttercream. I tinted half of the frosting baby pink. To be honest with you I have no clue as to how to frost them properly.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57rol-itJ0Awzeeugz4Sodvu4vQCz259oeVXlWG7GDCGpgy1LEGOUTQHm06y85d8GpunUzAKTEsKaHj9t60wEl2szP1fgrWo3DhHWFYqW4NUin5fs4nIEunIY0MVNF0FqmqxFM9nCIZk/s1600-h/DSC00504c3.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57rol-itJ0Awzeeugz4Sodvu4vQCz259oeVXlWG7GDCGpgy1LEGOUTQHm06y85d8GpunUzAKTEsKaHj9t60wEl2szP1fgrWo3DhHWFYqW4NUin5fs4nIEunIY0MVNF0FqmqxFM9nCIZk/s400/DSC00504c3.JPG" alt="" id="BLOGGER_PHOTO_ID_5364397932858568754" border="0" /></a><br />I need to take that Wilton Class. Seriously. But I'm happy at how they turned out. Moist and yummy and chocolate-y and orange-y. The frosting was in my opinion, just right.<br /><br />Cupcakes make me happy.<br /></div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com5tag:blogger.com,1999:blog-8087752524520941054.post-88891884239900714882009-07-30T08:00:00.001-07:002009-07-30T08:54:11.071-07:00"me time"<div style="margin: 0px auto 10px; text-align: center;"> </div><div style="text-align: justify;">Hi guys! I'm back. Well sort of. I'll be in and out of the blogging scene for the time being because WORK beckons. Yes, work! I'm working even in my sleep. Seriously. Work has a way of weaving itself into my dreams. I even wake up in the middle of the night thinking of how I can get through the following day unscathed.<br /><br />Take today for example. I was at a loss on how to fund one final check. Sales were down because of the weather and people are spending less. Time was running out and so was my luck. I was about to go home defeated but I guess the Lord had other plans. I was able to cover that final check at the last minute. The bank closes at 4pm but they allowed me one final transaction at 4:45pm (thanks UCPB).<br /><br />God must really, really, really love me. I am beyond grateful. I asked and He provided. (I wonder though if the extra stress is really necessary? Kidding Kuya Jess. Aylabschu!) Now I can enjoy my "ME TIME" on Saturday. "ME TIME" is the one day of the week wherein I can refrain from thinking about work. Although "ME TIME" entails waking up at 6:30AM on a Saturday, I don't mind because I get to don my ISCAHM jacket and toque and spend half a day in the kitchen learning different cooking methods and techniques from real chefs.<br /><br />I first learned about ISCAHM (International School for Culinary Arts and Hotel Management) from Angkowl Neil, a friend from IRC days. He said "ok dun" but I wasn't sold on the idea. It was only when my aunt, Tina C. Diaz, answered my queries that I decided to enrol. She is the managing editor of Foodie magazine, by the way.<br /><br />Here are some pictures from my "ME TIME ". I forgot to take photos of the different cuts of veggies and potatoes. My gosh my hand hurt from all that chopping. I didn't know that there are more than 10 ways to chop a potato. My knife skills were pretty rusty!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQ9flCVq1Wk34hyHuVGPQak1FXEAss4HLTaN6wOgyGWZwYwt0hsCbe-kRzBCag_azcgIJhCVb8Yk3ICo2gpWkG5yANym_G3Fs76j6LLRsOYBzTecA-fJ5ykGqQQYMuw9LcESZcVM43E8/s1600-h/iscahm2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQ9flCVq1Wk34hyHuVGPQak1FXEAss4HLTaN6wOgyGWZwYwt0hsCbe-kRzBCag_azcgIJhCVb8Yk3ICo2gpWkG5yANym_G3Fs76j6LLRsOYBzTecA-fJ5ykGqQQYMuw9LcESZcVM43E8/s400/iscahm2.jpg" alt="" id="BLOGGER_PHOTO_ID_5364264814760811298" border="0" /></a><br /><div style="text-align: center;">My classmates and I with Chef Sean and Chef Uli, Canadian and Swiss chefs.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ze5_s6ln5brgD5GXFIS6UYEZgRFmWEeKSoGEZuJ___JSFw2u2UsuKvFI6gnod-64Jepxyheiqf36y2Wt1LjhFkeNou7h4L_J1jUJDXrcobSG2Lq9J6S68Hb6UnKZCWYV4dkw5CW9PDA/s1600-h/iscahm1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ze5_s6ln5brgD5GXFIS6UYEZgRFmWEeKSoGEZuJ___JSFw2u2UsuKvFI6gnod-64Jepxyheiqf36y2Wt1LjhFkeNou7h4L_J1jUJDXrcobSG2Lq9J6S68Hb6UnKZCWYV4dkw5CW9PDA/s400/iscahm1.jpg" alt="" id="BLOGGER_PHOTO_ID_5364264811914867874" border="0" /></a><br /><div style="text-align: center;">different dressings and sauces.<br /><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAQoB0sdVaxhWY_sgF0lEm8OB6mIWCjpFf1FF5_PDfq1_6ALha1k7xDHX6GJffNn79xxRuwqgyg_4x-tSPKoAbMdzGngSGHLSjzy3k92BG820h1Vi_T_2tVgR55kD0ARF0y3ijqGGLcI/s1600-h/iscahm.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAQoB0sdVaxhWY_sgF0lEm8OB6mIWCjpFf1FF5_PDfq1_6ALha1k7xDHX6GJffNn79xxRuwqgyg_4x-tSPKoAbMdzGngSGHLSjzy3k92BG820h1Vi_T_2tVgR55kD0ARF0y3ijqGGLcI/s400/iscahm.jpg" alt="" id="BLOGGER_PHOTO_ID_5364264802156761810" border="0" /></a>Ceasar salad, pepper cilantro crusted tuna salad with shoe string potatoes, mesclun greens with apples and prawns, curried chicken salad, shrimp cocktail, thai beef salad, warm bacon potato salad. All plated by Chef Sean. YUMMERCH!!!<br /><br />I will take, err, grab some pictures from my classmates and post them soon. Till then be safe!!!<br /><br /></div><br /><br /><div style="text-align: center;"><br /></div><br /><br /><br /><br /><br /><div style="margin: 0px auto 10px; text-align: center;"><br /><br /><br /></div><div style="text-align: center;"><br /><br /><br /><br /></div><div style="margin: 0px auto 10px; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWUOWSehJT8-oMyfHU9P-Ri_MuRkSWK_SeFpQXdq3GxKogu3uVrFWpApDgcTNm38zsxMxM-VYRu6XgoURDhh0jPeyETKuLawaMvJxHzMpyLZ63TNP_kROWld-x4hBOlBRC_SEqVJzeAE/s1600-h/iscahm.jpg"><br /></a></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com3tag:blogger.com,1999:blog-8087752524520941054.post-20195154475951218792009-07-02T23:59:00.003-07:002009-07-03T00:23:18.926-07:00AFK<div style="text-align: center;">Yup you read it right! Your eyes are not playing tricks on you.<br /><span style="font-size:130%;"><span style="font-weight: bold;"></span></span><br /><span style="font-size:130%;"><span style="font-weight: bold;"></span></span><br /><span style="font-size:180%;"><span style="font-weight: bold;">A F K</span></span><br /><br />I'll be AFK (that's Away From Keyboard ) starting tonight. I'll be in Manila for another medical procedure before my check-up. Nothing serious. Just need to make sure that I'm healthy healthy in time for my 3 month culinary bootcamp at ISCAHM which will in turn take up most of my time.<br /><br />Having said that, I would like to apologize to my fellow SMS bakers and to our leader, Lorelei as I would be late in posting my completed challenges yet again.<br /></div>maricahttp://www.blogger.com/profile/13963585619137629071noreply@blogger.com0