My Journey. Narrated in the Language of Food.
If there’s one thing I don’t like about some restaurants, it is their tendency to scrimp on key ingredients in dishes. I had this very experience Friday night, when I ate at an Italian restaurant in Greenbelt 5. The restaurant Continue reading To Scrimp or Not to Scrimp: Fusilli with Toasted Vegetables, Bacon, and Anchovies
After two weeks of hectic schedules, seminars, personal commitments here and hundreds of kilometers away, I finally got my first uninterrupted weekend (before I go back to the same pace of work starting tomorrow). So aside from catching up on Continue reading Weekend Kitchen Experiment 1: Grilled Chicken Fillet with Peanut-Cilantro "Sauce"
It was one late night back in 2005 when I came home from work, when I craved for pasta as a midnight snack. I don’t use the dirty kitchen. The LPG tank of the clean kitchen’s stove wasn’t connected either, Continue reading How to Make Pasta Using the Microwave + 2 sauces