
For those asking (complaining?) about the lack of new posts in this blog, I didn't die. And I'm not sick either. I'm working real hard, believe me, although you won't see the … [Read more...]
Family, food, photography

For those asking (complaining?) about the lack of new posts in this blog, I didn't die. And I'm not sick either. I'm working real hard, believe me, although you won't see the … [Read more...]

You may or may not know it but I write for a magazine called Code Red. Unlike most magazines in the market that cater to the consumer in us, Code Red articles are about family … [Read more...]

Yesterday, Sam walked into my study with coin banks in her hands, a smile on her face and a suggestion that they were "bloggable." I thought so too because a few minutes … [Read more...]
[Note: The following article was published in Code Red magazine. I wrote it a couple of months ago and I wasn't really planning on republishing it here, but I am in the midst … [Read more...]

People are different. And it shows in every aspect of life. How we dress, how we choose our friends, what kind of work we like to do... Even as early as grade school, … [Read more...]

For the past several days, I have been answering e-mailed interview questions. Some, food-related; others, not. One particular question was memorable: "How do you find … [Read more...]
Amado V. Hernandez's novel "Mga Ibong Mandaragit" (Birds of Prey) is required reading for third year students in the school that my daughters go to. When my younger daughter … [Read more...]

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 … »»

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 … »






Except for quotes, all text & photos © Connie Veneracion. ALL RIGHTS RESERVED. No reproduction without prior written permission.
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