Chorizo Asador........Another slow and quiet weekend calls for some creative thinking. I rummage through my cupboards and find this boat-shaped clay thingy. Now all I need is some of our favorite Spanish chorizo, some decent brandy or rum and of course good company and we're good to go. I chanced upon this little piece of Spanish pottery while walking around a Portuguese community in Sydney. Four elderly men gathered around a table laughing and conversing while one of them was bent over this asador, turning and twirling the chorizo around so as not to burn it and then pouring a jiggerful of brandy into the pot when the flames went out. This is a fun piece to have while having a few cocktails with friends. Roasting the chorizo over brandy flames ( tried using Tanduay rum and it turned out fine too) gives it a flavour and aroma so different from the usual pan-fried way. My favorite part is the end-cut since I get to have more of the crispy skin that's a bit charred and gives off this slightly bitter taste. I like to serve this with some roasted green peppers topped with anchovies and fresh homemade bread with an olive oil-balsamico dip. Please be very careful when pouring the brandy into the pot, never over open flames, I should know, I've got a scorched finger to prove it.

Mutant Pineapple........Travelling is one passion I love to indulge in. It doesn't really matter where, as long is I get a comfy bed and a clean toilet and bath at wherever I stay. The smell, feel and even the sounds of being somewhere not home gives me an adrenalin rush that keeps me going . These places never fail to treat me to experiences so alien that I find it hard to say goodbye at times. Normal , doesn't really stimulate me, but seeing some strange looking thing such as this mutant pineapple does. The only clue that it is a pineapple is the "eyes". I chanced upon it during a visit to the Honey Bee Farm in Bohol while waiting for our orders of their delectable Honey-Cheese spread. This is one must-see place when you visit this quiet Southern island, a perfect example of man (or lady in this case) living harmoniously with the land. The owner (sorry but her name slips my memory at the moment) tills her land with the help of only the gifts of nature. Her salad greens are much in demand and she even serves it in her little cafe. How about some corn coffee for an after meal drink? Bohol has so much to offer, it goes beyond Ceasar Montano, Alona Beach and the lovable Tarsiers. It's always the unique and uncommon things that remain in our memory and make us want to go back to a place such as this.

Mini Plums....is what we have named these lovely berries. They bring color and beauty to our living room window every year from it's 5-petaled white flowers in February to it's dark purple fruits in July. This year's long and hot summer has brought out much more of the berries than usual. Some swallow-like birds have made nests within it's thorny branches and waxen leaves and would be residents until their little speckled eggs hatch. I have no idea if these fruits are edible at all since none of our feathered bipeds seem to show much interest in them. Does anyone know, because if it is edible, I can make a lot of Mini Plum pies

Mangoes...Mangoes! Fruit stalls, markets and roadsides are awash with yellow and green this summer. Not all mangoes are made equal though and nothing beats the sweetness, flavour and scent of a naturally ripened one. We were given a whole basket recently, picked straight from a backyard tree sans any fruit boosters and Chinese newspaper wrappings. Yummm.....it really is different! The flavours and aromas bring me back to my childhood vacations at my Lola's in Cavite, when during a windy day you can just stand under a tree and wait for a few fruits to fall. Inay (this is how we called Lola) had 3 different varieties in her backyard Piko, Padera and Carabao. I dug into my recipe collection and made this Mango chicken dish, it's made with coconut cream, curry and some other spices.
Mango Chicken Recipe
1 whole Chook (about 1.5kls) cut up in pieces
2 cups Coconut Cream
1 Tbsp. Turmeric powder
2-3 Tbsps. good Curry powder
2 Tbsps. Garlic minced
1/2 cup Onions minced fine
2 whole Mangoes peeled, seeded & diced
1-2 whole Red Chili Peppers
Coriander leaves for garnish
Oil for sauteeing
In a thick bottomed casserole saute garlic and onions in some oil till tender.
Add Turmeric, Curry, Chili and stir till fragrant.
Add mangoes, stir and saute for about 2 minutes.
Add Chicken, stir and bring to the boil then add coconut cream.
Let simmer covered till sauce thickens, stir occasionally.
Season with salt & pepper.
Serve garnished with Coriander leaves and a Spice Oil (optional)

Spice Oil
In a small pan heat 2-3 Tbsps. oil Add 1 tsp. mustard seeds, 3 whole red chilis & Curry leaves. Give i t a quick stir till fragrant then pour on top of chicken.

Angel's Trumpets always remind me of mountains, cool climates and of course Baguio. Not wanting to add to the market crowd, I looked around for flowers and I found a couple of them growing in the garden. They start out as tiny yellow green buds and end up with this lovely pinkish-peach color. These are not flowers that you sniff for some good scent though. They only stay upright for a few hours and then they're gone, but then I got them for free.

May I invite you to view my site and I do hope you get to like it enough to visit every so often and pass it on to friends. I love taking photos of anything that catches my fancy, be it a beautiful sunset, people or a colored beetle. Food has always been at the top of the list of most photographed. With a digi-cam, things became much easier and much more exciting. Allow me to share with you some of my wonderful experiences through this site. Please do leave some comments if you wish.