Favorite Song

Yesterday, Trixie came up to me and asked, "Mama, what's your favorite song?"  It took a while for me to answer, but then I thought of a song she is familiar with, so I said A Thankful Heart in the Vegie Tales show.  She then told me, "Why you don't sing it everyday?  Di ba if it's your favorite song you sing it everyday?"

Now what else can I say about that? :)

Black Bottom Cupcakes

These are sinfully amazing. Every bite is a pleasure. I got the recipe from the ever reliable America's Test Kitchen.

Our Humble Home

This is our very own home at Scout Lozano. God does answer prayers :)

Vegan Chocolate Cupcakes with Mint Buttercream Frosting

Description:
I now enjoy baking with Trixie more than ever. She is good at mixing, sifting and recently, she learned how to crack eggs, measure ingredients and lick the batter bowl. We made these cupcakes yesterday, while Brandon was watching the Pacquiao match. These moist cupcakes were amazingly vegan. I got the recipe from "Vegan Cupcakes Take Over the World." I usually don't frost cupcakes, but due to insistent Trixie demand, we made mint icing (but the icing recipe is not vegan) to go with these wonderful cupcakes.

Ingredients:
Basic Chocolate Cupcake

1 cup soy milk (I used the unsweetened kind)
1 tsp apple cider vinegar (or white vinegar)
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 tsp vanilla extract (use the real one)
1 cup all-purpose flour
1/3 cup cocoa powder (I used Valrhona)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt


Mint Buttercream Frosting (My less sweet version)

1/2 cup butter
2 cups powdered sugar
1 Tbsp soy milk
1/8 tsp mint extract or oil
2-3 drops liquid green food color

Directions:
Preheat oven to 350F and line muffin pan.
Whisk together the soy milk and vinegar and let stand for a few minutes to curdle. Add oil and vanilla extract and beat until foamy.
In a separate bowl, sift and combine flour, baking soda, baking powder and salt. Add in two batches to the wet ingredients and beat well.
Pour into muffin cups and bake for 18-20 minutes or until done. Let cool completely before frosting.

For the frosting:
Cream the butter, then add the powdered sugar. Add the milk (you may add more milk if the texture is too dry).
Add the mint extract and food color. Frost the cupcakes.

Brenzie is one!

Brenzie is now one year old. Here are his most recent photos. Zara shirt courtesy of Ninong Stew.

Trixie's Unforgettables

Trixie turned four last month.  Kids really grow up fast that if you're not paying attention, you'll miss all those wonderful moments and milestones.  Here are some unforgettable ones.

Last week, we went to Beauty Bar at Greenbelt 5 and she wanted me to buy make-up for her!  As a consolation, I let her get a mini makeover from the saleslady.  She just loved it!  (See attached photos.)  She even wanted to go back to have her lips retouched after we've left the store. 


Two nights ago, Trixie ate with gusto one balot and while doing so, Brandon told Trixie that I don't eat balot because I'm afraid of the chicken (Brandon better think of a better excuse next time!).  Trix, with her cheeks and face full of balot bits came inside the room and with a very puzzled look she asked me, "Mama, why are you afraid of the chicken, it's not talking 'aman ah?"  Well, I did not give any answer simply because I didn't know what to say.  I was trying so hard not to laugh out loud... and she kept on asking me why!


Trixie recently discovered that Brandon has a lot of white hair.  She told me this morning that she wanted Papa's white hair to all go away so Brandon has to get a haircut, but I told her that if Brandon gets a haircut to rid of his white hair, he will be bald.  (Bald is the new word she learned today.)  She immediately told me, "No hair just like Kongkong?" with matching hand actions up her head.  I guess this quite troubled her because this afternoon, she asked Brandon about his white hair again.  Instead of asking Brandon to go get a haircut, she prayed this prayer out loud.  "Dear God, please remove Papa's white hair, In Jesus' name, Amen!"

Ondoy Horror

It's been months since my last post and I would like to revive my site again with these horrific photos of this traumatic experience when our (old) house got flooded because of Ondoy. That was the first time I got scared for the sake of my kids... never mind the material things. Looking at these photos again brought a little chill up my spine. I am again reminded of how lucky we still are and how God still works in mysterious ways. God save everyone from such horror.

Linguine con le Vongole

Description:
This is my third attempt in making Linguine with Clams and this time, I'm happy with the result. I tried Rachel Ray's recipe in previous attempts and I was disappointed. Anyway, this is Tyler Florence's recipe and I'm posting it here for everyone to try. Fresh clams and good quality wine are key ingredients in making this pasta dish. (Brandon got me fresh clams from the Lung Center Sunday Market and I used Porcupine Ridge Sauvignon Blanc.)

Ingredients:
1 pound dry linguine
1/4 cup extra-virgin olive oil
4 garlic cloves, slivered
1/4 teaspoon red pepper flakes
2 pounds littleneck or Manila clams, scrubbed and rinsed well
3/4 cup dry white wine, such as Pinot Grigio
1 lemon, juiced
3 tablespoons unsalted butter (I used less.)
Sea salt and freshly ground black pepper
2 handfuls fresh flat-leaf parsley, finely chopped (I didn't have any.)
2 tablespoons lightly toasted and fried bread crumbs (optional)

Directions:
Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.

Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes.
Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.

Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.

When She Grows Up

Here is another entry about what Trixie wants to be when she grows up. 
(At right:  Trixie's most recent photo.  She is enjoying her mac and cheese.)

Before...

Mama:  Trixie, what do you want to be when you grow up?
Trixie, chuckling:  I want to be "laway!"   (As in saliva!!!! Kulit!  She told this to her teacher too.)


Mama:  Trixie, what do you want to be when you grow up?
Trixie:  I want to be a bird so I can fly!


Just this week, we had these conversations on the same topic.  I did not ask her what she wants to be when she grows up anymore, but she just told me these out of nowhere.

While in the car, on our way home...
Trixie:  Mama, I want to be a dentist when I grow up.
Mama:  Why?
Trixie:  So I can check your teeth.
(Well, she had her first trip to the dentist last week.  Apparently, that was a good experience for her.  Buti nalang.)

While watching tv...
Trixie:  Mama, I want to be a doctor when I grow up.
Mama, smiling inside:  Why?
Trixie, with a big smile:  So I can put injection on you!!!  (Kaya pala... tsk...tsk...tsk...)

And her "kakulitan" never ends!


I decided to add this excerpt from Dr. Mehmet Oz's interview in TIME Magazine's August issue.  It's very timely for this blog's topic. 

Q:  If you were not a doctor, what would you be? (Narendra Triverdi of Santa Clara, Calif.)
Oz:  When I was 7, I was taken into this ice cream shop.  There was a 10-year-old in line in front of me, and my father says to this little boy, "What do you want to be when you grow up?"  And the little boy says, "I don't know."  My father turned to me and said, "I don't care what you want to be in life, but I never want to hear that answer from you.  I always want you to have a goal."  So I decided in that ice cream shop that I wanted to be a doctor.  Later, in high school, I decided I wanted to play pro football.  Go figure.

Brenzie at 9 months

Brenzie just turned nine months and all he wants to do now is play :) Here are some of his photos while doing just that.

Mac and Cheese

Description:
In an effort to appease Trixie today, I made her Mac and Cheese. This one is really easy (that you don't need the boxed mac and cheese anymore). Brandon was appeased too :)

Ingredients:
200 g elbow macaroni (or shell pasta)
2 tablespoons butter
2 tablespoons flour
1.5 cups milk
1.5 cups cheddar cheese

Directions:
Pre-heat oven to 350F.
Cook pasta accordingly, then set aside.
Melt butter in the saucepan, then add flour and mix with a whisk to remove lumps.
Pour in milk and continue whisking until thickened.
Add cheese and cook until melted. Add cooked pasta and mix well with a spatula.
Pour pasta in a baking dish and bake covered in foil for 20 minutes.
Serve to a hungry child :)

Real Boys Wear Pink

Brenzie is wearing Trixie's old pink sando :) It doesn't bother me because real boys wear pink! Hahaha!

Loving my Logo

I am proud to present my new brand and logo for my baked goodies, courtesy of Beth Parrocha-Doctolero.  I've been wanting to officially start selling my favorite baked goodies, and having this logo is hopefully a start of something good. 

I'm initially selling banana loaf at P90 and carrot cake at P350 (both introductory prices), in case anyone's interested :) Please order three days in advance.  

Alton Brown's No-Guilt Caesar

Description:
I came across this recipe and it's really good. You really can't tell that it's tofu-based Caesar, and it's so easy to make. I guess I won't be making the classic Caesar dressing anymore :) I'm posting the recipe from the Food Network website, but I tweaked it a bit since we don't have white wine vinegar.

Ingredients:
2 ounces cubed Parmesan
2 cloves garlic
2 tablespoons Dijon mustard
1 1/2 teaspoons cane vinegar
Lemon juice from half a lemon
1 1/2 teaspoons Worcestershire sauce
Pinch of salt and pepper
1 cup Japanese tofu
2 tablespoons extra-virgin olive oil

Directions:
Place the cheese cubes in a blender and blend until cheese is grated. Add garlic and blend until minced. Add mustard, vinegar, lemon juice, Worcestershire sauce, salt and pepper and the tofu. Blend until smooth.
While the blender is running, add the olive oil down the middle, until salad dressing consistency.

Sling Daddy

Brandon loves carrying Brenzie in the sling. Here are some dad and son moments.

More Trixie's Drawings

Trix is the one on the left with her new haircut, while the one on the right is her imaginary friend "Madondy."

Here are two more drawings done by Trixie just before going to bed. :) Please click on the drawings to find out the description of each.

Cuts for my tots

My theme for the week is haircuts. I cut Trix's hair just this afternoon while Syoti was napping, and I cut Brenzie's hair two days ago, also while he was napping. It's a totally different story cutting boy's hair. I had to visualize a number of times (and get tips from my friend Johanna) before finally cutting Syoti's hair. Tell me if I did a good job, alright? :)

A Perfect Father's Day Video

It's true that one of the most important decisions one will make in life is choosing the person to marry. This one decision will determine a person's happiness in life. With all my heart, I am so blessed and so happy to say that I'm such a lucky girl to be married to Brandon. I am so so proud of him. He is such a great father to our kids and he is a wonderful husband to me. He is a good son to his parents too. Here's one video of Brandon playing with Trixie. This is my tribute to Brandon for Father's Day. I love you, honey!

My Many Names

Trix is growing up to be such a talker and lately, she has been calling me in various "mommy" names, depending on the situation. 

NAME #1:  This morning, while she was busy playing, she said, "MOTHER, can I please draw?"  MOTHER--- so formal and intellectual hahaha.  Certainly, my dear daughter!

NAME #2:  She played with water in the bathroom and made a big mess.  Tsk... tsk....tsk.  She got herself wet and when I was about to scold her, she came up to me, pointed at her wet shirt and said with a grin, "NANAY?"  She tried to soften me up... and it worked!

NAME #3:  On my way out one evening to eat dinner with friends, Trix came running down the stairs crying while shouting, "MAMA!  MAMA!  MAMA!" because she didn't want me to go.   This one is more of a distress call, really.  She went out with me and my friends that night. :)

One more name to add:
NAME #4:  Trixie always wants me to fetch her from school, but there are days that I just can't.  One time this week, only Brandon fetched her from school, and as soon as she came home, she went straight up the stairs, wailing continuously, "Mo---mmyyy, Mo---mmyyy, Mo--mmyyy!"   

Some Good Things Really Last!

We just got back from Baguio and it was one of those really nice, happy trips.  Travel time was less stressful- around six hours leisurely drive via SCTex, with plenty of stop-overs.  The highlight of the trip for me, was the goodies we brought home.  Starting off with the raisin bread from Baguio Country Club's Raisin Bread Bakeshop.  This one smells so good--- a combination of buttery light bread and moist raisins with a delightful hint of cinnamon.  Their cookies were top-notch too.  I bought crinkles and oatmeal raisin cookies and I can't stop eating them.  The crinkles were so soft and moist and not overly sweet, and the chocolate flavor was just right.  The powdered sugar and bits of nuts complimented the cookie.  The oatmeal raisin cookie was also soft with the sweetness of raisins and a hint of nutmeg.  This bakeshop is truly a winner. (Photo at left:  Mom and Brenzie at Raisin Bread Bakeshop at Baguio Country Club)

Another wonderful treat was Good Shepherd's Ube Jam. I must say it was "uber good" ube jam.  Bringing the bulky, big bottle home was well worth it.  It's so good you would eat the jam right out of the jar (but with a clean spoon for every serving!)  There are no colorings added to the jam so the deep purple color all came from fresh ube, but I was a bit saddened by the fact that they now put in sodium benzoate as preservative.      

To end this short travel blog, I am glad that Baguio still hasn't lost its charm.  The city brings back plenty of memories for me (childhood and high school memories- Uneans, say Amen!) and I'm glad that Trix and Brenzie have started theirs already.  I'm happy plenty of good things about Baguio still last.


Trixie Says:
While packing for Baguio, I asked Trixie to choose a toy to bring to the trip.  She chose a bulky train.  I told her, "Trix, not that one.  That's too big."  She answered, "Why?  Baguio is small?"  

My Family by Trixie

My Family by Trixie, age 3.7
From left:  Papa, Syoti Brenzie, Mama and Trixie


I think it's the month of mothers which encouraged Trixie to do a lot of art these days, but what surprised me is that she is now into drawing figures. (See Trixie's drawings of bears in the Photos section.)  Last night, she drew this picture of our family and gave it to me as a Mother's Day gift.  Actually, the art gifts for Mother's Day have not yet ended.  I'm guessing next month would be drawings for Father's Day.  Notice my BIG face (or bigger than Brandon's).  I asked her why Mama's face is so big.  Her answer:  "Your face is really big."  Why do I have to ask.

Trixie's Drawings

Trix drew these this morning. Glad to be able to take photos of her art; there's no way to keep them since she used a travel sketcher.

Ako at ang SSS...

I just received my check from SSS and that's reason to celebrate.  It's not a huge amount, but it's enough for a month's grocery expenses OR two original art from Beth Parrocha OR shopping money for nursing wear OR Chinese lessons for Trixie this coming schoolyear.  I have some distrust in this government and I can't wait for the 2010 elections, but getting my maternity benefits check made me thank PGMA somehow. So, thanks, po! 

Kudos to the trustee postman who, even with an incomplete address in the SSS letter (not quite fully efficient huh?), still managed to deliver it at our doorstep.  Once again, salamat, manong!

Portrait of a Cheese Cupcake

Nothing beats a home-baked Pinoy cheese cupcake for merienda. Photos by Brandon.

Brandon and Brendan

My beloved boys :) Tell me, do they look alike?

Kalabasa for Dinner

Brandon fired away with his camera while Brenzie was having Pumpkin Puree with Mama de Leche for dinner (or simply pumpkin with breastmilk). He is such a happy eater. (Got that from Brandon I'm sure!)

My Funny Girl

Trixie just loves playing silly in front of the camera. I'm glad she has a sense of humor.

Happy Together

Seeing my Trixie and Brenzie smiling and having fun is so rewarding. I just love being a mom to these kids.

Photo Album 2009-05-05

Pure Joy

Seeing my kids smiling and giggling is truly a perfect mother's day gift. This takes all the stress and exhaustion away!

Brandz and Brenz Half Nakey!

With permission from my hubby, here are some photos of the father and son. Brenzie is now six months old.

Trixie at Wilcon

We went to Wilcon this morning to check on some home fixtures. We were on our way to the counter already when we saw Trix doing some "measuring" of her own. So glad to have captured the moment.

Steamed Dory Fillet in Soy Mirin Sauce

Description:
I recently bought some dory fillets and thought of steaming it instead of serving the usual fried fish fillets. I was a bit hesitant because I usually steam whole fish instead of fillets, but the dory was so flavorful that Brandon said it's as good as lapu-lapu. This is a breeze to make and oh so healthy.

Ingredients:
2 pcs. dory fillets
1 thumb-size ginger, cut into strips
1 3-inch onion leek, cut into strips
1/8 cup Kikkoman soy sauce
2 Tbsps. Mirin
Wansuy as garnish

Directions:
Boil water in the steamer.
Place fillets in a shallow glass dish, then put the ginger and onion leeks.
Mix together soy sauce and mirin, then pour over fish.
Steam for about 15 minutes or until done, but be careful not to overcook. (To make sure the fillets are ready, pierce a fork through the thickest part of the fish; fork should pierce through.)
Remove from steamer and top with wansuy.
Serve right away.

Just like Dora (the Explorer)

Trixie had her first ever salon haircut at Piandre yesterday morning. She was such a little lady--- very prim and proper! I'm so proud of her. After the haircut, she told me she wanted to go back when her hair becomes long again. When we got home, Brandon's first reaction to her haircut was, "Wow, you look like Dora!"

Fun Subic

Now this is what I call a real family vacation. Subic is nothing fancy or spectacular, but it's so convenient going there via the impressive SCTEX that I don't worry about Brandon being so tired of driving, or the kids being so bored in the car. Accommodations are affordable and comfortable (we stayed at Vista Marina) plus I love the Koren food at Subic. We will be going back for sure.

Mamou

Rating:	★★★★★
Category:	Restaurants
Cuisine:	Other
Location:	Serendra, Fort Bonifacio

If I could give Mamou more than five stars, I would. Brandon and I had dinner there last night (sort of a date, with Brenzie of course; Trix at home napping then playing) and I just love, love the food. We ordered Roast Pork and Chicken and this was simply superb. We had red rice to go with the roast meats and it was so comforting. We also had Linguine Vongole and this was good too. I highly recommend this place. In fact, I'm organizing a family dinner there for my dad's birthday.

Trixie's Moving Up Day

Start:	Mar 24, '09 10:00a
Location:	Greenhills Christian Fellowship

Trixie will have her graduation (from Little Diggers' class) next week. Gosh, she is turning four this year! I don't have a baby girl anymore!!

Brenzie Giggling

Brenzie turned five months old yesterday, and he's so wide-eyed and charming as ever. He is always observing everything around him and when he's in the mood, he likes to giggle a lot. Glad to have captured this on video. He is a darling little boy.

What She Wants

I've been compiling this list of what Trixie wants but she will never ever have.  Read on and you'll know why the impossibility.

1.  "Mama, I want another birth mark."  She said this while pointing at her existing birth mark at her shoulder.

2.  "Mama, I want to be a bird so I can fly."

3.  "Mama, I want to touch the clouds."

4.  "Mama, I want to be a baby again."

5.  But on other days, "Mama, I want to be a big girl na."

6.  "Mama, I want a sheep." (As in the animal...)


This is another list of things that she wants, that maybe she will get in the future.

1.  "Mama, I want two babies.  I want a baby sister."

2.  "Mama, I want to go to the beach for ten days!"  She said this while holding up her her two, wide-open hands.

3.  "Mama, I want my own cellphone."

4.  "Mama, I want a small dog."

5.  "Mama, I want my own room.  I want a green room."

6.  As we were getting ready for Guama's birthday party, I told Trixie that everyone's supposed to wear red.  (She wanted to wear her favorite green polo shirt.)  She then said, "Mama, when it's my birthday I want to wear green 'aman ha."


Here are two stories about two of her favorite things.

Trixie loves doughnuts.  I learned how to make doughnuts way back in CCA so I know how oily those things are, so I let her eat doughnuts once in a while, which is not that often.  I gave in to her craving one afternoon when I fetched her from school.  No Mister Donuts or Dunkin Donuts in sight, except for Starbucks.  (I remember one time Brandon and Trix went to Starbucks for doughnuts and they both loved it.)  So I got doughnuts for Trix and me at Starbucks.  Pretty good stuff.  A week or so later, Brandon fetched Trixie from school and I think Trix craved for doughnuts again.  So when Brandon asked her where she wanted to go, she answered "Mister Starbucks!"      

Trixie loves ice cream.  We let her eat ice cream once in a while, which is quite often.  She has a runny nose today so she is not allowed to have ice cream in the meantime.  But with the scorching heat, it's Brandon and me who are craving for ice cream, so I told him to buy I-C-E- C-R-E-A-M.  I spelled it out to him so Trix will not understand.  She answered, "Mama, why do you like the letters?  You cannot eat the letters!"  Everyone laughed!  So Brandon asked me again for the flavor of the I-C-E- C-R-E-A-M that I want, but Trixie answered, "I like strawberry letters."  Strawberry happens to be her favorite ice cream flavor.

Art to Love

The first time I saw Beth Parrocha-Doctolero's art was at Chocolate Kiss at Roces. That was about two years ago. I instantly loved her work that I had to know her. We sort of became e-mail buddies, and last Saturday at Salcedo, I finally met her. I'm sharing with you some of her works (posted with permission).

Highlights of the Week

Last week, Brenzie "turned" 180 degrees.  So, from the lying down position, he turned to the tummy down position on his own, lifted his head and looked at me.  So cute!  I’m so proud of him.  Tsk.…tsk.... the beginnings of a naughty baby!  But I so don't mind at all.

I bought art for the first time last Saturday at the Salcedo Art Market and it was exhilarating.  I finally met gifted Beth Parrocha-Doctolero and I LOVE her work. Looking at her drawings gives a happy and peaceful feeling.  I now believe that art is really for the heart and soul.  The picture on the right is one of her works.  Lovely, isn't it?  Check out her gallery at www.bethparrocha.com.  I've posted her other works in the Photos section of this site as well.

Everything Grilled

I recently bought an electric grill/ panini maker and I just love it. (3D Brand works well; Got it at SnR for P1,800.) We've been making everything from paninis to grilled vegetables, kebabs and grilled salmon. Of course, cooking is so much fun with my sweet little helper.

Shrimp Pesto Pomodorro

Description:
Just recently, I got fresh suahe at 50% off at Rustan's Morato, and so I thought of making 'Scampi' Pasta, while using leftover home-made pesto in the fridge. This is a very simple, light but flavorful pasta dish for the whole family.

Ingredients:
PASTA:
4 cloves garlic, minced
Extra-virgin olive oil
¼ kilo shrimps, shelled
1 can Del Monte Stewed Tomatoes
Leftover Pesto, around 3 tbsps.
350g Cooked pasta (Actually, almost cooked pasta.)
Salt and pepper
Grated Quezo de Bola


PESTO: (Always keep this on-hand for sandwiches, last-minute pasta, etc.)
About 1/8 cups toasted cashews (Toasting the nuts make it more flavorful. I do this by putting the cashews in the toaster for about 3 minutes. Let cool before making pesto.)
1 pack basil, about ½ cup (I buy my organic basil at Rustan’s Supermarket.)
2 tbsps. grated Quezo de Bola or Parmesan cheese
Extra-virgin olive oil



Directions:
Add olive oil to a pan and sauté the garlic until aromatic and light brown.
Add the shrimps and cook until it changes color to pink.
Add the stewed tomatoes and pesto. Season with salt and pepper.
Toss in the pasta. Add the cheese and combine one last time to melt the cheese.
Serve.

For the Pesto:
Pound the basil while in the pack. (This releases the flavor of the basil. I learned this tip from America’s Test Kitchen. You can use a rolling pin or a small can.)
Process basil, cheese and nuts in a food processor. Add oil to moisten.

A Taste of Peer Pressure

Trixie got home from school today and she told me this story of what happened to her over lunchtime.  This made me so proud of her.


Trixie:  Mama, you know, my classmates smell my food.
(Her 'baon' today was 'Ginataang Kalabasa at Sitaw'.)

Me:  What did they say?

Trixie:  They said, "Baho-we!  Not good!"

Me:  What did you say?

Trixie:  It's yummy!  (shouting out loud)

Me:  What were your classmates' 'baon' ba?

Trixie:  G___'s Chicken and rice, R___'s Chicken Nuggets, Egg and Rice, L____'s Hotdog and Rice. 

Me:  Did you finish your food ba?

Trixie:  No, there's one 'sitaw' left.

Me:  Okay. (with a big smile)

Gloria Maris/ Green Maris Shabu-shabu

Rating:	★★
Category:	Restaurants
Cuisine:	Chinese
Location:	Greenhills

We ate here over the weekend to celebrate the birthday of my father-in-law and I'm so disappointed. For me, the quality of the food diminished--- the most essential ingredient of shabu-shabu which is the soup base lacked character (we ordered dried scallop and winter melon soup) and the seafood balls were just salty with no authentic flavor at all. The dumplings that I loved before was again, tasteless. We ordered a few items as well from the dimsum menu and once again, I was disappointed. I ordered steamed fish fillets with garlic which was expensive at P300, only to be served dory fillets that tasted floury--- not good for something steamed. Truly, it was not the same anymore. What ever happened to the famous Gloria Maris Shabu-shabu? Maybe they are cost-cutting but in the process, they also had "quality-cutting" which is too bad.

Trixie's Tougher Questions (Part 2)

This is Trixie's photo taken at school by a hired photographer.  She looks so "makulit" in this photo that I just had to put this here to compliment this blog entry.

And the questions never end!

While in the car, Trixie asked me, "Why is your mama old?" (referring to her Guama)
My answer:  "My mom is old because Mama is an adult already."
(We had a previous discussion on the definition of "adult".)
Her follow-up question:  "Why I'm not old yet?"

While in the shower, Trixie asked me, "Mama, why are you big and Papa is not so big?"
My answer:  "Why do you think that is so?"
Her answer:  "Maybe because you eat a lot and Papa not eat a lot.  Just like me, I don't eat a lot that's why I'm not tall!"

While walking out one afternoon, Trixie looked up at the sky then asked Brandon, "Papa, why is the moon out and it's not night time 'aman?"

While Syoti Brenzie's asleep on the bed, Trix pointed at him and asked, "Is that Jesus?"
She continued, "Diba Jesus is a baby that was born?"  I can't help but laugh out loud!  Of course she asked, "Mama, why you laugh?"

I recently had a cut in my hand and Trixie prayed for it.  Later that day, the wound still hurt and she saw it.  She then asked, "Mama, why is your sugat not well yet?  Diba I pray for it na?" 

We went to a Jollibee kiddie party yesterday and when we got home she asked, "Mama, where Jollibee come from? (referring to the mascot)  Why is he not talking?"

While playing with Syoti, Trixie asked, "Mama, why Syoti come out na?" 
"Why Syoti not grow yet?  Why he not talk yet?"

And I pray for wisdom so that Brandon and I will be able to answer ALL the other questions in the future!

Chicken Pochero with Grilled Eggplant Salsa

Description:
This is my healthier take on the traditional Pochero which uses beef, and I like to make it into a one-dish soup. This is very easy to cook, but it entails patience and planning because of preparing all the ingredients and pre-cooking the vegetables before the final process. The grilled eggplant salad is a great accompaniment to pochero, so don't take this out even though it lengthens the cooking process even more. It is really worth it.

Ingredients:
There are no exact quantities indicated in the ingredients because it really depends on what you have on hand and what you want in your pochero. :)

For the Pochero:
1 whole chicken, chopped into pieces
Onion and garlic, minced
Cabbage, chopped into quarters (discard the hard middle portion)
Carrot, cut into large chunks
Potatoes or Camote, cut into large chunks
Baguio Beans, strings removed
Saba, pre-cooked skins on by boiling or steaming, then cut the flesh in half
Chorizo Bilbao, sliced into rounds
Tomato Sauce
Water
Salt and Pepper
White Sugar

For the Grilled Eggplant Salsa:
Garlic Cloves
Eggplants
Extra-virgin Olive Oil
Cane Vinegar
Red Wine Vinegar or Balsamic Vinegar
Salt and Pepper
Sugar

Directions:
For the Pochero:
Pre-cook the carrots, potatoes or camote and cabbage in water. I do this in batches, being careful not to overcook. (I prefer them half-cooked to retain the nutrients and the texture.) Set aside the vegetable broth from this process.
In another stock pot, saute the minced onions and garlic. Add the chicken pieces then cook until brown. Add water just to cover the chicken pieces. (Be careful not to add too much water; too much liquid will diminish the delicate flavor of the chicken.) Let boil then add the tomato sauce and chorizo bilbao, then simmer.
Add all the pre-cooked vegetables including the broth, baguio beans and saba, then let boil and simmer. Season with salt, pepper and sugar.
Serve with Grilled Eggplant Salsa.

For the Grilled Eggplant Salsa:
Using a saute pan or small wok, toast the garlic cloves with skins on by continuously turning the garlic. Oil is not added anymore. Toast until garlic becomes pungent and the skin turns light brown. Skins will be easy to remove at this point. (I learned this tip from America's Test Kitchen. This mellows down the overpowering flavor of the garlic.) Let cool then chop finely. Set aside.
Grill the eggplants over the stove (Griller is the best but this will do). Remove the charred skins then cut as finely as possible.
Combine the grilled eggplant and garlic.
Add extra-virgin olive oil just to moisten, then add the vinegars to taste. Season with salt, pepper and sugar. I like the salsa with just a hint of sourness so be careful when adding the vinegar. Do so by teaspoonfuls.

SnR Decadent Brownies

Rating:	★★★★
Category:	Other

Just got back from SnR for our weekly groceries and I simply couldn't resist buying their newly launched Decadent Brownies. Free taste galore, but I still bought a box of 16 for P220. It's really moist and not too sweet, so it's a pretty good brownie. I gave it four stars because nothing beats a freshly baked brownie, but this one is so good that I have to share this review with everyone.

Flowergirl for the Second Time Around

Trixie just adored being a flowergirl at Kris's wedding last Fenruary 15. (Thanks, Kris!) That was truly one of my proud moments as a mom. She showed me that she is a big girl already and she can do it all by herself. She can't wait to do it again, if there's a next time...

Priceless Portraits

Brandon took these photos of Trixie utilizing only the natural morning light. Trixie just woke up--- notice her shabby hairdo, haha!

Sweet and silly

Trix is loving the camera. Must be because she is wearing her favorite shirt. (Maddie, you gave her this shirt!)

Brenzie at 4 months

These are the most recent photos of Brenzie at four months old. He is such a darling.

Brenzie bares all!

Brandon took these naked photos of Brenzie after his morning bath. Brenzie is four months old already.

Trix and Brenz

I took this video of my two kids while Brandon was out on a barkada gimmick. I feel so so blessed for having two adorable children. I love them so.

Brenzie Almost Talking

I took this video of Brenzie after his morning bath. He is so fond of smiling and cooing and uttering all kinds of sounds. He was about four months old in this video and he's so round and soft and cute!

Valentine's Chocolates

Brandon surprised me this morning with three boxes of premium Japanese Nama Chocolates (where he got them, he wouldn't tell... ). He also kept them discreetly in the fridge, so I was really surprised. This is the first time he gave me chocolates and I was really impressed :) Pure chocolate pleasure.

Umagang Kay Saya :)

These are some of the best photos of our children. With such happy subjects, natural lighting and enthusiastic photographer/parents, how can one go wrong?

Fun Family Photos

It's been a while since Brandon took pictures of fun moments with the kids (that's what I call the second-kid syndrome: less excitement to take photos hehehe...). These were taken this morning, before Trixie went to school.

Trixie's Questions (Part 1)

Over breakfast this morning, Trixie asked me, "Mama, do you know the muffin man?"

On the way to school while looking out the window, she asked, "Mama, why the trees have the same color?"

When it's raining, she often asks, "Mama, why is it raining?"

While playing with her baby brother, Trixie asked me, "Mama, why syoti come out of your tummy na?"  And another, "Why is syoti a boy?"

While watching Veggie Tales she asked me, "Mama, where are their hands?"  Looking at the tv I answered, "They don't have hands eh."  She asked again,  "Why they don't have hands?"

Just out of the blue, she asked, "Mama, why I only have one nose?"

Trixie asked, "Why babies need to dede only, not eat?"  So I answered, "Babies don't have teeth yet."  Still another question, " Why babies don't have teeth yet?"

Trixie was breastfed until she was two.  So seeing other babies she asked, "Mama, why the baby drink from the bottle and not from the dede?"

While taking a shower together, Trixie asked me, "Why is your belly button brown?"

Looking up at the shower she continued to ask, "Why is the water falling down?"

After taking a bath, Trixie asked me, "Mama, why I don't have school today?"  I answered, "Because it's the weekend."  Another question, "Why no school in the weekend?"

While eating at the restaurant, she asked out of the blue, "Mama, why it's not Christmas anymore?"

Tuna and Mushroom Fusilli

Description:
We are turning in a new leaf this year. Brandon and I are now taking a conscious effort to eat healthy in 2009 (except for the occasional indulgences) and so for my first recipe this year, here's a light yet very flavorful pasta that we had over dinner. The Spanish-style tuna gives it a little heat, and the shiitake mushrooms give it a nutty and fresh flavor.

Ingredients:
Half package fusilli pasta, cooked almost al dente (You can use any kind of pasta)
Extra-virgin olive oil
4 cloves garlic, minced
5 large fresh shiitake mushrooms, sliced
1 can Spanish-style Tuna (I like this better than the Hot and Spicy variant)
Dried basil leaves (Fresh is best)
Grated Quezo de Bola (A gift from last Christmas)


Directions:
In a large sauce pan, pour about 6 tbsps. olive oil and saute the minced garlic until flavorful but not brown. Add the sliced mushrooms. Add the tuna while continue cooking.
Add the cooked pasta, then the dried basil, and toss to combine thoroughly.
You may add more olive oil if the pasta appears a bit dry.
Season with salt and pepper. Off heat, toss in the quezo de bola.