Individual balconies of the apartelle units at Robinson’s Place.
The Sassy Lawyer & Pinoy Cook on food, family and home.
May is Filipino fiesta month
Pancit bihon (rice sticks with chicken and vegetables)
Surprisingly, there is no pancit bihon recipe in my archives. There is a … »»
Stewed monggo (mung beans) with coconut cream
In the olden days, monggo (mung beans) is soaked, boiled, mashed then … »»
Lechon sa hurno (oven roasted pork)
We were planning on seeing Harry Potter and the Goblet of Fire yesterday … »»
Labahita (surgeonfish) with spicy coconut cream sauce
Filipino and Thai cooking intersect in many ways as we share a lot of … »»
Puto (rice cakes) with itlog na maalat (salted duck egg)
Two days ago, my younger daughter, Alex, asked when I would make some puto … »»
More cooking, wining & dining
If you’ve heard of P.F. Chang’s Mongolian beef, this is the pork version
No, I've never been to P.F. Chang's although I read that the U.S. food … »»
Pressure cooker salay-ginto (yellowstripe scad) with coconut milk
The most serious reason I missed my pressure cooker was because I love, … »»
Is batotoy a local name for Anadara granosa (blood cockles)?
The last time I heard the word batotoy, I was buying longganisa (native … »»
For St. Patrick’s Day: after dinner mint
After a quick trip to the market, Speedy checked his Facebook account, … »»
Slow cooker recipe: Bacon, cheese and potato casserole
Still experimenting with alternative methods of cooking, after using the … »»
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
Avocado, tomato and onion salad
The avocado was supposed to go into sushi but I cooked all the Japanese … (more...)
Lobster balls and long beans stir fry
Sam likes buying those frozen seafood balls in the grocery -- fish 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 … (more...)
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...)
now that digital can do a far better job with night scenes and exposures, sassy, don’t hesitate to do the kind of pictures you’ve always wanted to do in those situations. of course like i’ve mentioned before — tripod, tripod, tripod! or monopod at least.
uy, may tripod na ako hehehe since october last year.
Your photo No. 2 needs some oomph! cuz it’s static. If you slow your shutter speed by, say, 30 secs or a minute, you’ll get the effect of ribbons of light from the car’s headlamps. But then you gotta do this on Manual mode.
I should have used a tripod when I took the EDSA photo, actually. But I didn’t have a tripod back then. That came about 3 months after the photo was taken. Next time… more experiments.
im so xcited to celebrate my porky’s bday with our friends in rob!!!