When power was restored in our area on Tuesday, and after the announcements that classes would remain suspended until Saturday, one of the first instructions that I gave my daughters was to collect clothes and blankets that they could spare so we could bring them to the evacuation centers. Since we were on our way ... (more)
The Sassy Lawyer & Pinoy Cook on food, family and home.
Daddy in the kitchen
Speedy’s lettuce, egg and cashew nut salad… with SPAM!
Have I mentioned that Speedy is a die-hard fan of SPAM? I'm sure I have. … »»
Chinese sausages and kangkong with sweet soy sauce
This is Speedy's version of a dish that his mother used to cook as a way of … »»
Lumpiang Shanghai (pork spring rolls)
An updated version of an entry originally published in July 26, 2003. … »»
Speedy’s three little pigs sandwich
The reason for yesterday's post about Anthony Bourdain was to introduce the … »»
A la chicken schnitzel or milanesa (fried breaded escalopes)
An escalope is a piece of boneless meat made uniformly thin by pounding … »»
More cooking, wining & dining
Chinese-style braised beef
I can't resist a good recipe when I come across one. I was browsing food … »»
Cooking with bits and pieces
So, I mentioned the other day that I made a huge pot of broth by simmering … »»
Milkshake with dulce de leche mudslide
I've been dreaming of making this for weeks. But since we started making … »»
Creamed sausage, potato and cabbage soup a la zuppa Toscana
If I had access to kale, I'd have used a bunch in lieu of white cabbage. If … »»
Basil and garlic focaccia
In a post I published four and a half years ago, I mentioned that everyone … »»
About CASA Veneracion
Casa is Spanish for house. CASA is also an acronym for Connie, Antonio, Sam and Alex. We are all surnamed Veneracion. We all love to take photos -- of anything that catches our fancy. It's a family obsession.
This is a journal of how we live, eat, learn, play and have fun. Work? Work is part of playing and having fun. Seriously.
The kitchen staff
In 2003, a time when I hadn't heard of the term "blog", I started a recipe website at cooking.houseonahill.net using a now defunct content management system that ran on ASP. Ok, never mind the geek talk, I'm sure you're not interested in that. The contents easily multiplied and, in 2004, I moved the food site to pinoycook.net. Always unhappy with the fact that the dot com versions of houseonahill and pinoycook weren't … (click here to read all »)
Recently digested
Fried breaded okra
Okra has a bad reputation in our house. So bad a reputation that I'm the … (more...)
Oshitashi or goma-ae? Whatever. It’s spinach salad with roasted sesame dressing
When I first came across this spinach recipe in The New York Times health … (more...)
Pancit Molo (or is it Molo soup?)
This is an updated version of a recipe originally published on September … (more...)
Melon, ginger ale and peppermint slush
In the Philippines, melon usually refers to the cantaloupe or rockmelon. … (more...)
Sausage, pasta, tomato and cabbage soup
A one-pot dish that's a breeze to prepare. The sausage meat makes the broth … (more...)
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