“Togue” as we call bean sprouts in Tagalog. The mung bean sprouts are particularly my favorite. It’s the main ingredient for the lumpia (spring rolls)
That was my initial plan but end up with this
The week started great yet ended grim. I have lost most of my office mates, my lunch mates, my coffee mates, my language mates, my friends.
I brought pancit over that lunch. It was really special because I used fresh shrimps. I brought more for my mates and I am so pleased that they liked it.
They asked me about the recipe and I told them, and suggested that it is great con sardinillas.
Well, I always knew that there is more life after work but I will certainly miss them over breakfast, coffee, lunch and afternoon coffee or tea. And kebabs during Thursdays…
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Two weekends ago I was in Torrejón de Ardoz over a family friend invite.
Here are some photo notes
I am a big fan of ants
Comfort food, according to Wikipedia are:
Familiar, simple foods that are usually home-cooked or eaten at informal restaurants. They are foods that are often emotionally significant to a person or group of people and are sometimes related to pleasant associations of childhood
A scene from Pixar’s Ratatouille sums this up very well:
Well, I have a couple of comfort food and most of it has egg as the primary component. I LOVE EGGS.
Since I have a post for this year’s autumn, it is only fair that I should too for the this year’s springtime. Spring is a kaleidoscope of colors and I thought that the best place to have a glimpse of it is in Madrid’s Real Jardín Botánico. Zero disappointment.
Every spring is the only spring – a perpetual astonishment – Ellis Peters
I used to tell myself that chicken breast and white onion are the good stuff. I would shop for it and make dishes out of it without even thinking about it. Until last weekend, I saw some turkey breast and remembered that I have red onions literally hanging around the kitchen.
I realized that there are more texture and flavors from things we are not used to. Here is my proof.
Herbed pan-grilled turkey breast with caramelized red onion in bleu d’auvergne
Onions are profound because they have layers and make me cry all the time!!
Colors I fall in love everyday
Autumn is all about hues and everything that is in between
El otoño se condensa en los matices de color y todo lo que ocurre en ese cambio
and impendence
y inminente
Two weeks ago, all of us in the office went out to a local flower shop and bought plants of our choosing. This is not just a matter of office decorations but a challenge that all of us accepted. The boss dared us and set the rule.
Whoever plant dies first will pay for all the plants.
We are calling it as the Challenge Flora. 10 humans with 10 plants.
I now present the plants in their Day One state.
de Pedro
de Patricia
de Virginia
Bookmarks for December 17th through February 8th
These are my links for December 17th through February 8th: