Family, food, photography
Philippine television is full ofÉ ah, whatever.
Host: What makes your restaurant special? What does it offer that others do not?
Guest: Our menu is full of melt-watering dishes.
Host: What is the secret ingredient of this delicious dish youÕre demonstrating for us this afternoon? Please share it with our viewers.
Guest: Well, ok, since you insist. ItÕs a three-fourths teaspoon of culinary maneuvers. [Excerpts from Nestor TorreÕs column in The Philippine Daily Inquirer]
Via Diminutive Highs.
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You can prepare this drink in two ways -- as a cocktail drink or as a non-alcoholic iced beverage. If course, the non-alcoholic version won’t be a anything similar to a mojito and you can … »»
Need to get dinner on the table in 15 minutes? No problem. Season some ground meat, form into patties, throw into the skillet and cook until nicely browned. Cook sliced mushrooms in the … »»
One of the most widely known Chinese dishes outside of Asia is General Tso’s chicken -- floured bite-size chicken pieces fried until crisp then tossed in sweet-salty sauce. This is the … »»
Fettuccine aglia e olio with sun-dried tomatoes
#cookie
Bailey's Caramel Irish Cream Cake
It's tempting to simply ask that you Google "Connie Veneracion" or "Sassy Lawyer" or "Pinoy Cook" and have this page done with. But that might give you the wrong idea about me. A third of what's been written about me is true, a third is half-true and the rest consists of drug-induced hallucinations. I suppose I'd better let me, rather than them, tell you about me. I'm … »
*This article was last updated on October 2, 2011. 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 … »
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