From the boat, I took photos of huge trees half-submerged in water. Used my small Ixus for this photo — I was too chicken to take the EOS 40D from the camera bag.
The Sassy Lawyer & Pinoy Cook on food, family and home.
May is Filipino fiesta month
Spicy, herb – y adobong sitaw
The classic adobong sitaw gets more than a superficial facelift with the … »»
Crab meat and eggplant omelet
Tortang talong or eggplant omelet (or frittata, if you prefer to cook it a … »»
Chicken adobo with lemongrass
It's such a challenge photographing a dish that doesn't look colorful. With … »»
In Vigan, coffee is sweetened with balicucha
Last month, I discovered an alternative natural coffee sweetener -- coco … »»
More cooking, wining & dining
Slow cooker recipe: Bacon, cheese and potato casserole
Still experimenting with alternative methods of cooking, after using the … »»
Tequila cranberry cocktail
If you're looking for the easiest cocktail drink recipe ever, you just … »»
Pasta with crumbled Hungarian sausage and yogurt
A simple, easy and very tasty pasta dish that you can cook in one pan. … »»
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 … »»
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
Melon cocktail with grape syrup
If you Google "melon cocktail", you'll find that there are two categories. … (more...)
Agedashi tofu
According to Tastefully Done, age means deep fried and dashi, of course, is … (more...)
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...)
Wow; connie nakakainggit naman kayo,siguro nag enjoy kayo sa inihaw na bangus sawsawan ay bagoong at kalamansi,gusto ko na yatang umuwi ulit..ha ha ha
Bawal sa akin ang bagoong, pero oo, sobrang enjoy ang seafood sa Roxas, lalo na talaba.