A Valentine Song

"Hoping you see what your love means to me"

Learn Italian Cooking while you are on vacation

The Gourmet Vacation Package is essentially learning to cook the Italian way conducted  in an authentic Italian setting. What can be more authentic than being in Italy to learn how to cook the Italian way?  You don't just learn the techniques. The greater value  is in the process of immersion.  Students not only enjoy the rudiments of  Italian cuisine but at the same time get exposed to its much vaunted Italian culture. In other words, students get the real feel of the Italian lifestyle.What could be more exciting than that? Additionally, I would think the mentors, would be teaching in the Italian language. The package allows a choice of location for the cooking lessons.Students can take the lessons in Umbria. Located in the Central Italian region, it is one of the 20 Regions of Italy. On the west border is Tuscany, the Marche to the east and Lazio to the south. With a  land area of 8,456 km² it has about 900,000 inhabitants. The Umbrian region is mostly hilly or mountainous.

Fried Pork? or Crispy Pata, take your pick

I saw an interesting news clip about 'fried pork'. Seems unappetizing if called by that name. Actually, fried pork is really Crispy Pata. It's prepared from the pig's front legs, "unahan" as the pork vendors call them. Perhaps, chefs call them  knuckles. The following is a borrowed recipe from this site. It is very similar to what my Mom used to prepare whenever there is a special occassion. Preparation & drying: 4 hours to 1 day Estimated cooking time: 20 minutes Ingredients: 1 Pata (front or hind leg of a pig including the knuckles) 1 bottle of soda (7Up or sprite) 1 tablespoon of salt 2 tablespoons patis (fish sauce) 1/2 tablespoon baking soda 1 tablespoon of monosodium glutamate (MSG) 4 tablespoons of flour Enough oil for deep frying Enough water for boiling Cooking Instructions: Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly. Make four to five inch cuts on the sides

Plastic surgery anyone?

I know that this seems to be  off-topic from this blog which is supposed to talk about food and cooking. But one night, while having dinner with friends who were on vacation from the United States, plastic surgery  among other subjects were heatedly but happily debated on.  If only to commit the discussions to memory,  I  am now compelled to write a snippet about those conversations here. After consuming  a simple dinner consisting  mainly of lasagna of the beef/pork meat variety, (that went pretty well with the customary red wine), my friend said that back at her  American  work environment, women were inclined to get something augmented periodically. One way or the other, it can be a boob job, a noselift, or perhaps an "angelina jolie lip like" augmentation. Plastic surgery was something considered as normal as getting a shower. Why the penchant for plastic surgery? In L.A.  particularly, says my friend, everybody is so consumed about looking good. Breast and waistlin

Hello There

And yes, it seems like I will be a web-tizen once more. The idea thrills me. But on second thought, what could I still write here that no one has ever said or written about before? I have seen hundreds, if not thousands  of wonderful food and cooking blogs.  Most of them made me gasp in awe;  by the way they were written, by the way their food pictures were taken and by the sincere gestures of sharing them with others.   I must single out  sassy's   blog. She of the lawyering-turned family chef kind. I just love her unpretentious style; the unique ways in which she fuses her recipes though  her never ending experiments in using ingredients,  of  taking the traditional to make the flavor eclectic and the taste truly her own.  There are countless others who have amazed and at the same time made me envious. Sometimes, I dream that one day I could be a chef savant with my own place, managing  meals that are consistently healthy and  most importantly delicious. That would be outstan

Ibanag's Wish fulfilled with Compaq Notebook

I am so happy that it looks like I will be back in the blogging world for good. First, because we have somehow settled in our new place. Still in Marikina, despite our experience In Provident Village during Ondoy. Second, because my very dear children have just gifted me my very own Compaq Pressario Notebook Computer. The loving thought of giving despite the realities of the moment add to the luster of their action. Thank you, thank you, thank you, mga anak. Salamat. You have really made my Christmas a season distinctly unforgettable. And to the Lord above thank you for this undeserved grace. One prayer: Please protect my children always.

Machiavelli is not just a philosopher

But a brand of Philippine fruit based chocolates as well! There's this new type of chocolates created by a Filipino. As i understand it, the chocolate used by this brand are belgian and french chocolates; considered to be two of the best types of chocolates in the world. Imagine ube or yam, lychee, mango, cashew and pili nuts, guava, buko pandan, muscovado sugar langka or jackfruit, mangosteen, jasmine and curiously, mungbean, fused with belgian and french chocolates shaped in delectably stunning shapes. Ooolala! Cheers! And the brand? Cunningly machiavellian -- Machiavelli of course is the modern day politician and philosopher, idolized by many political figures we know. See more of Machiavelli chocolates here and here . Where to get them in the Philippines? Please visit them at Rustan's Makati, ground floor, Essenses area, in Glorietta 4 . Their store landline is 63 (02) 4839854.