The Bangkok kalachuchi by the front door. When we moved in, it was flowerless and on the verge of death as a result of having been trampled over when the exterior of the house was being painted. It’s thriving wonderfully now.
By: ifood.tv
The Sassy Lawyer & Pinoy Cook on food, family and home.
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 ยป)
Recently digested
Avocado, tomato and onion salad
The avocado was supposed to go into sushi but I cooked all the Japanese rice we had to make oyakudon. Sam looked at the … (more...)
Lobster balls and long beans stir fry
Sam likes buying those frozen seafood balls in the grocery -- fish balls, squid balls, shrimp balls, prawn balls, crab balls, … (more...)
Mango cheese pie: something between a cheesecake and a custard
It has a graham cracker crust and it is baked but at a lower temperature and without the baine marie. It has all the … (more...)
Melon cocktail with grape syrup
If you Google "melon cocktail", you'll find that there are two categories. The first is an alcoholic drink; the second is a … (more...)
Agedashi tofu
According to Tastefully Done, age means deep fried and dashi, of course, is the stock made with bonito flakes and kelp. … (more...)