That was my initial plan but end up with this

The reason is that I didn’t have the wrappers so I will just do it some other day when I find where to buy it here in Madrid or perhaps learn how to make it.

Recipe: Stir-fried Mung Bean Sprouts

1. Heat the wok or pan and the oil. Saute 2 gloves of garlic and a pinch of chopped ginger.
2. Throw in all the vegetables and the soy sauce.
3. Season with salt & pepper.

Serve it with fried fish and steamed rice.

P.S. I saved and planted the seeds hoping it will grow. Just hoping…

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…


As I write this post, I needed some real comfort and eggs as always won’t fail me. Ever…
So I whipped up an omelette.

Cured bacon, cured cheese, red onions, parsley and toasted wheat bread slices.

I’ve finished the hearty meal and felt good but not better.

Here are some photo notes

I am a big fan of ants

It was noontime

We went to the playground

…and picked some olives

Autumn has started

…yet roses are in full bloom

And things I saw around

Wanna see all photos? It is here in one set

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.

On top of my list is a dish called “Sarsiado” (soft scrambled eggs with onions & tomatoes). Here in Spain, the equivalent will be the huevos revueltos. And yes, it is a comfort food for me because as defined above it has an emotional significance and is nostalgic to my childhood.

After a stressful day or whatever it may be. When you feel everything seems to fail, comfort foods are there to offer a warm embrace and let you forget the anxieties of adult life. It helps us realize and appreciate again that the simple joys of life are really simple.

So what is your comfort food?

Please share it and as Anton Ego said, “Surprise me!”

Every spring is the only spring – a perpetual astonishment – Ellis Peters

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

Ingredients:

• Turkey breasts
• Red onions
• Bleu d’Auvergne or commonly known as French blue cheese
• Light cream
• Extra virgin olive oil
• Salt & pepper
• Hierbas provenzales (Albahaca, Orégano, Romero, Tomillo, Ajedrea & Mejorana)
• Green asparagus
• Parsley (for garnish)

Procedure:

1. Rub the turkey breast with the herbs, salt & pepper
2. On medium heat put the skillet pan with a little olive oil
3. Pan-grill the turkey breast. I usually cook the first side down more for a crusty texture and turn the other side just to cook it briefly. This gives you more textures on the meat. When the breast are done, set aside on a plate
4. Pan-grill the green asparagus and then set aside.
5. Add a little more olive oil and caramelize the red onions by slow cooking it on low heat. If you sauté it real fast you will end up with crunchy and stronger flavor. In this recipe we want the red onions to caramelize slowly so it becomes soft and sweet. Set this aside.
6. Pour the light cream and blue cheese in the pan on low heat and mix it until the blue cheese melts
7. Add the caramelized red onion in the blue cheese sauce. Stir in for a minute.
8. Serve the turkey breast, asparagus and the caramelized red onions in blue cheese sauce. Garnish with parsley and extra virgin olive oil

Enjoy cooking & bon appétit!

and impendence
y inminente

From Rainer Maria Rilke’s Herbsttag (Autumn Day)

Who now has no house, will not build one (anymore).
Who now is alone, will remain so for long,
will wake, and read, and write long letters
and back and forth on the boulevards
will restlessly wander, while the leaves blow.

A homage to the 2009th Autumn of our Common Era.

P.S.
Traducción por seretuaccidente. Gracias por la ayuda!

El baile flamenco

All I can remember is intensity that is not meant to last.

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

de Allan

de Federico

de Jessica

de Gabriela

de Melanie

de Fernanda

de José

Who do you think will it be? Check back soon for a weekly update and more details about each contending teams.

Endless tapas goodness. Who cares about the names of each anymore! All we care about is how good they look like and taste even better.

Take note: the tapas were just the first course. And now for the main course…

The company who went out for lunch, my team…

Of course there’s dessert

P.S.: The basic essentials