When you were not able to perform your task and did not deliver what were expected from you, what do you normally get as a consequence? Penalty! This is what my colleagues and I got from not being able to meet the deadline for one of our KPMs (key performance measures) at work. That is, for having our report turned in late we have to face the unwanted outcome. Our punishment? We have to prepare snacks for the operations meeting. Can you really consider that as a punishment? Well to feed a bunch of foodies, to some extent for our pockets, it is going to be. But to our daring appetites, it’s a granted desire. So, with a budget at hand, we came up with the following dishes and happily shared hefty bites of these.

Yesterday, a colleague excitedly showed me a copy of YUMMY magazine’s August edition. Little did I know that she’s off to break some good news? “Have you seen this?” she asked me while showing a page of the magazine. Momentarily, I got wide eyed with what was before me; my e-mail to YUMMY last June was published in their latest edition. Truly elated, more than I am! I didn’t expect that my e-mail would land into their picks. What I sent were actually words of delight for the magazine that had influenced me in many ways. I remember making a post about it here when I started buying issues of it. Thank you YUMMY! You keep on bringing genuine foodies with such gastronomic reads!

When it comes to preparing pasta dishes, I adore how Giada de Laurentiis of Food Network does this thing seamlessly. Most of her creations had me salivating to high heavens. As a result, I almost always wanted to carry her recipes into our own platter. Recently in one of her shows, she made her favourite pasta that reminds her of her childhood in Italy. When I saw her plated it scrumptiously and avidly dig into it, I just know that this is one dish I would like to try. From the way it looked through her mouth-watering chews, the dish seemed to be healthy and appetizing. True enough, when I prepared it at home, I was more than delighted with the taste. The dish is so simple to prepare and mildly flavoured. With the subtle blend of flavour notes of garlic, tomatoes, basil and mozzarella, the overall taste is so natural to savour. Truly delicioso! Likewise, the pasta complements the whole dish. It does not overpower and the size perfectly suits my kids' little sensory orifice. What with the melted mozzarella cheese smothered onto the entire dish? A small serving is just not enough.

What you need:
1 1/2 cup salad macaroni pasta, 4 medium sized tomatoes (cut in cubes), 1 large bulb of garlic (crushed and chopped), 3 tbsps chopped fresh basil leaves, 1 cup of mozzarella cheese (cut in cubes), 3 tbsps extra virgin olive oil, salt and pepper to taste

How to make:
Cook salad macaroni pasta in 4 cups of boiling water with salt and a little oil. Drain and set aside. Heat olive oil in a pan. Sauté garlic and tomatoes for 2 - 3 minutes. Add pasta. Season with salt and pepper. Mix well. Stir in mozzarella and basil leaves. Serve immediately.


Because there was still enough mozzarella left from the first dish, I might as well stretch this cheese indulgence to the fullest. Was there another dish made? You bet I did. So here’s my Baked Mozzarella Chicken that left us fully stuffed last weekend.

Yesterday, I took my 3 year old son to a trial class in a nearby learning center here in the south. My initial desire was actually to homeschool him in his toddler years. But because there are a lot of learning centers for pre-schoolers that had mushroomed out, I was intrigued to evaluate and try if there's any that will suit my child's needs. So, after much cajoling from one of the teachers, I finally yielded and we went to try out. The program started with what they call "discovery time". Initially, the kids played freely with all kinds of educational toys available and were encouraged to mingle with their classmates. The teacher coined this as the necessary conditioning process before getting the kids into the real-deal of the class. When it comes to kids these young, things shouldn't be hurried. And I do agree that making them comfortable at first is a must. At the same time, I thought that kids once again rule here! As I watched them play, I can imagine a voice echoing, "only when I'm ready, teach me." This is precisely the case why I want to test the water first. I'd like to see the consistency in my son's desire to go to school. I want to measure his preparedness prior to making the investment. This is no easy thing for him and for us, his parents therefore, it goes without saying that it must be worth it.

After two hours, we found out that my son is advance for that particular program. His vocabulary is above the others that the teacher anticipated a problem to occur later on. She recommended that we try the next level then. In this program however, he'll be the youngest in the lot. Honestly though, I would prefer to bring him in the later choice than the former. But other serious thoughts kept lingering through my mind. As I watched my son experience his first time in class, I can't help but entertain some worries. What if he wants to have potty time, who'll assist him? What if somebody from the class turned out to be a bully, who'll shield him from the danger it might bring? Will he learn the way I expect him to? Will the teachers' skills and patience sustain him to become a wholly educated young? I know that this is a common dilemma any parent would face in this chapter of his child's life. And I am just about to cross that path. Had it not been for a difficult environment we're living, perhaps the degree of my predicament will be lighter. But who knows, our parents would have undergone through the same process too back in the old days. Still, I've yet to deal with the question: attending pre-school, how tough is it going to be? How was it for you?

If there's one traditional noodle dish that's been popularized and made phenomenal in the Philippines, that would be no other than Iloilo's La Paz Batchoy. It's a noodle dish made with round egg noodles or miki , pork meat and organs, crushed pork crackling, egg and vegetables in a meaty soup stock . Ted's La Paz Batchoy claims to have the original taste of this noodle soup. In fact, it brought a significant number of branches in the Metro to carry its mission of giving Filipinos "the opportunity to savor the exotic and exquisite taste of the original La Paz Batchoy". I remember heading to one of its branches sometime ago to sample all the different types of batchoy it offers. Basically, what I found is one type of broth that can be served with different kinds of noodles. Depending on your own preference you can have misua, sotanghon, bihon or miki. Among all these, I liked best the Extra Super Batchoy that uses miki as noodles. The least however, is the Extra Miswa. The miswa absorbs the soup quickly that consuming it is synonymous to a marathon eating. Otherwise, you'll end up with a soggy noodle dish. Also, the strong taste of miswa masks the other flavors that only the umami taste is left lingering through your palate. But to prove that this noodle soup continues to conquer the noodle market, it's consumption has evolved in many forms. Very recently, a leading fast food chain introduced its own take of La Paz Batchoy at an affordable price of Php 25 per serving.

I wonder how many homemakers adhere to their menu plan religiously? As, I, for one, am a usual violator of this task. Have you ever experienced visualizing a meal that’s supposed to welcome you home from work? If you're the one preparing it, you probably have played in your mind the ingredients and the best way to do it as you head home. But the moment you reached your kitchen, you suddenly changed your mind and decided to cook something unplanned. I just had that particular moment. For some reasons, I opted for these dishes which, can actually be included in Robin Miller's repertoire of Quick Fix Meals or Rachel Ray's 30 minutes meal. Hah, I think I made the reason more obvious then. But generally, whichever case it may be, either you go as planned or veer away from it, nothing compares to home-cooked meals.

vegetable oil for frying, wanton wrappers, 1 small can of hot & spicy tuna flakes, 1 small onion (finely chopped), 5 cloves garlic (minced), 1 whole egg, salt and pepper to taste

Mix tuna, onion, garlic, egg, salt and pepper in a bowl. Wrap 1 tsp of mixture in a wanton wrapper. Fold ends of wrapper to form a triangle. Fry tuna triangles in oil until it turns golden brown. Drain in paper towels. Serve with sweet-chili sauce.

Kangkong with Ground Pork
250 g ground pork, 3 bundles of kangkong (trimmed), 1 small onion (chopped), 4 cloves garlic (chopped), 2 tbsps canola oil, 1/8 cup oyster sauce, 1/4 cup water, pepper to taste

Heat oil in a wok. Saute onion and garlic until fragrant. Add pork and saute until tender. Add kangkong (stalks first then leaves) and stir-fry for 2 minutes. Add oyster sauce, water and pepper. Boil and simmer for 2 more minutes.

Eleven Minutes was touted as Paulo Coelho's second international best seller next to The Alchemist. According to the author, it was his boldest story ever made. Must agree, I would. It's a story about a woman who lived a life full of emotional and physical struggles in the pursuit of her dream. It's a plot enriched with love, lust, melancholy, sacrifice and hope. Maria (the protagonist), an innocent girl turned into a prostitute, instinctively took the winding road in realizing her dream. Unfortunately, her journey didn't happen the way she expected it to be. It didn't provide her a smooth run but a tougher and highly pebbled one. It even came to a point of almost losing her true self in exchange of awakening, sexual experiences.

When I bought this book, I didn’t have a slightest idea of what eleven minutes exactly means. My impulse just trusted the name Paulo Coelho in having it. Half way through the pages (more or less), I learned that it’s how Maria coined her work as a prostitute. Perhaps to mollify the guilt that's resting inside her, she made herself believe that she only loses her pride, experiences humiliation and abuse, in eleven minutes. Tolerant that afterall, she submissively performs her work only in a matter of eleven minutes. Then, she can redeem her self again.

This novel is about self-discovery and how human life normally faces the battle between free-will and determinism. In Maria’s case, she was able to endure the battle and came out victorious in the end. She was able to transform her eleven minutes into a lifetime. Whenever we face such life’s conflict we were always left with different choices. One, we allow ourselves to be taken by the flow and let destiny gets its toll on us. The other, we take full control and drive our lives to whichever way we want. But is it always more fruitful to have the later choice? Yes, for some may be not for others. At any rate, the choice is always ours.

My Pasta story for this week started with my wandering in the kitchen. I exactly didn’t know what to prepare. I’m not craving for anything neither did my kids. I rummaged around the kitchen cabinets and drawers and found a can of tuna, Italian spaghetti sauce and vegeroni pasta spirals. Inside the refrigerator, there are carrots, cucumber and red bell pepper. I gathered all these things together on the kitchen table mulled for a while and voila! I’m cooking Tuna Vegeroni Pasta in a pan.

When I plated it, unfortunately, the pasta looked too orange-red for me that the colourful vegeroni pasta spirals were already well too hidden. Lesson learned? Vegeroni Pasta is better prepared with white sauce or practically anything but red sauce. The nice colour combinations of the pasta albeit well hidden, still provided that distinct veggie taste. Thus, I would rave about the taste more than the plating. Taste wise, there’s nothing sophisticated in here, it’s very straightforward. It’s a union of flavour notes of seafood and vegetables rounded by tomato taste with a slight sourish back note. On the whole, this is a healthy pasta dish.

What you need:

1/2 of 375 g pack vegeroni pasta spiral, 1/2 cup of pasta water, 1/2 cup carrots (cut into cubes), 1/2 cup of cucumber (cut into cubes), 1 small red bell pepper (seeds removed and cut into cubes), 1 white onion (chopped), 4 cloves garlic (minced), 1 small can tuna chunks or flakes (drained), 250 g italian spaghetti sauce, 2 tbsps olive oil, salt and pepper to taste

How to make:

Cook pasta according to package directions. Set aside 1/2 cup of pasta water. Heat olive oil in a pan. Sauté onion and garlic until fragrant. Add tuna and continue sautéing for a minute. Add carrots, cucumber and red bell pepper. Mix well. Add the tomato sauce and pasta water. Season with salt and pepper. Boil and simmer for 2 - 3 minutes. Stir in the cooked pasta and blend well before serving.

For other mouthwatering pasta dishes, check out Ruth Daniels round up in Once Upon a Feast. Our pasta queen is hosting this week's event.

It’s been such a long time since my husband and I were able to watch a movie together in big screen. Since the arrival of the kids, time seemed to be so out of the way for this much missed leisure pursuit. So when he invited me to see the film MAMMA MIA, I didn’t hesitate to give my nod. The first time I saw the movie trailer, I was already intrigued. It gave an impression of a happy, fun-filled, feel-good movie, just my kind of taste for a film. And gladly, it did not disappoint me at all.

The story started with a girl’s dream of meeting her long lost father to walk her down the aisle on her wedding day. To live this dream, she invited the three men from her mother’s past but only to find out in the end that neither of them can identify who her real father is. From there, the story will evolve into love being rekindled coupled with good laughs that maybe contagious at times, and a showcase of friendship that lasts a lifetime. All these were musically woven by no less than ABBA’s greatest hits. Had I not been aware that I was watching a film, I would have mistaken it into an ABBA’s music videos rolled into one. But honestly, it was fun and yes, enjoyable. It’s a musical film, and I must say that this is by far the best that I have watched in this particular genre. I practically grew up with ABBA’s songs. My aunts and uncles were all fans of them so much so that their music became poems and teenage lullabies to me. Seeing these timeless songs come to life, was real entertainment.

I can only care less on whether the film was really shot in Greece or not. The cinematography alone made me dream of a Greek Island getaway outright. On the actors, it's the cutest of Meryl Streep that I have seen. She's light and funny here. She's so unlike any of the previous movies she had made. This lady really stretched her acting abilities well too wide. With Pierce Brosnan, oh boy, this man certainly aged so well. There's a particular scene (when he's watching Meryl Streep sing together with her friends) where he exudes real charm and sexy appeal. I liked his shot there. However, I find him too stiff whenever he sings much more when he danced. Nonetheless, it's a new thing to watch from Pierce Brosnan. With the rest of the actors, they were all enjoyable to watch.

Overall, this movie promises you of a good time. Beyond that, it can also be inspiring and musically magical.

In as far as baking cookies at home is concerned, I am a newbie. I hardly make any or rather, I actually didn’t try to attempt at all. But since I have little palates to please with certain requests I can’t simply ignore, I had to endure the challenge of perfecting one. We had enough muffin and cupcake bashes in our kitchen but it seemed that our baked goods saga is bound to last for long. Only the kids know when, perhaps until the day their throat resists the sugar rush. So, it’s all about cookies the other day.

Different types of cookies exist in abundance. But the truth is, they are just combinations of flour, sugar, fat and eggs unless other variations are intended to be made, that will make a different ingredients list. At any rate, the first four are considered the foundations of the cookie. Proportions may be played around and substitution may be considered to make a cookie recipe specific to ones’ own liking.

In my case, I tend to value texture next to taste. Texture is an essential sensory attribute that greatly affects the overall acceptability of food. And when it comes to munching cookies, I prefer those profiles that not only swank of rich taste but those that exhibit yummy-licious bite. By that, I mean soft, gooey-chunky over crispy and crumbly. To achieve this, most players in the recipe should perform their vital roles properly. In general, quality soft cookies require: quality ingredients used in the proper ratios and the right time and temperature combinations for the baking process.

It may sound too technical, but actually with a reliable recipe at hand and just the needed knowledge with a dash of inspiration, you will be able to give your family and friends any type of cookie they may desire. For us, this is the cookie we like.

Meet my favorite companion these days, my new cookbook entitled - How to Cook by Hamlyn, a division of Octopus Publishing Group Ltd. This book has been out in the market since 2005, and I'm glad that it's still available in the local bookstores. It isn't just a kitchen companion it could also be a favorite coffee table book. There are a lot of things to learn, from the basics of cooking to the practical application. It has all the essentials on the subject of cooking such as the ingredients we normally used as well as the instruments and methods that go with it.

The book is divided into 4 parts. The first chapter focuses on the basic description of the ingredients or foodstuffs that are typically used in cooking. In here, you will get to know some details about your favorite fruits, vegetables, spices, meats, seafood, poultry, noodles, pasta, rice, grains, technically everything imaginable in your kitchen. In the second part, it shows the things we have to do in mastering the basics of the culinary art. Chapter 3 discusses the simple techniques we have to employ to any of our favorite dish to make it real wow. The last part, incorporates everything into practice. There are meal planning and suggested menus too.

How to Cook, promises its reader of everything h/she needs in one volume to create great dishes, by providing practical, everyday advice in the kitchen as well as serving as a source of inspiration for cooking. What's even better, the book is not costly. Judging from its content, the book is fairly priced at P635. Hence, it only proves that not all good things must come with a high price.

Another contest in the block! Calling all moms and dads who have College and Highschool students, you might want to have your children join this worthy contest.

Lucky Me! Supreme brings you its Lid-the way, Save the Earth Lid-Design Making Contest. It's a competition open to all College and Highschool students who have talent and interest in art and designs. Here's the mechanics on how to join:

1. All designs must center on the theme: "Concern for the Environment".
2. No proof of purchase is necessary. You may send in as many entries as possible.
3. WINNER gets P50,000 CASH and will be regarded as the winning design on the Supreme bowl lid. That's COOL!
4. People's Choice Online Winner gets P10,000 CASH.

Log on to http://www.lidtheway.com/ for contest details and to download the Lucky Me! Supreme lid template.

Now is the chance to make the creative juices flow and our environmetal concern put into action. Let those pens and paints do the works and grab a wonderful price. What's more, you'll have a chance for your art to be featured on every lid of Lucky Me! Supreme Bowl, what could be more rewarding than that?

I had a nice time reviewing the entries for this contest. I didn't expect that the dishes will go a long way in as far as naming them is concerned. From "funny sounding" to "lip-smacking tone", I was impressed by the ideas thrown in. Thank you very much to everyone who participated. I hope to have you again in the next Our Taste of Life contest.

I voted for the best name that I think will best describe the dish in all its authenticity. So, without further I do, I'm happy to hand over the P1000 Poquito Mas Gift Certificate to Cookie of Schroochchronicles for winning the 1st price. She gave the names that matched the ideas I have in mind while preparing them. She named the 1st dish, "Eggs Bernardo" (play on Eggs Benedict). Isn't this authentic and with personal touch? What better way to name your dish than having your name attached to it? :-) The 2nd dish, she named it "Pizztini, Pizchetta or Pinoy Pizchetta". What I particularly liked among these three suggestions is "Pizchetta", it's exactly where the dish took off, pizza and bruschetta. Thank you Cookie, for your sensorially fine ideas. With those great suggestions, I am now officially calling my dishes: Eggs Bernardo and BCT (Basil, Cucumber, Tomato) Pizchetta.

Doris of Chronicles of Doritos also made good recommendations with her entry. She called the dishes: ECG (egg-carbs-greens) Salad and Garden Fresh Bruschetta. She's getting a box of personally baked cookies - Chunky Choco-Oatmeal (my favorite these days, I will also include this recipe in my book) for winning 1st runner-up.

Again, congratulations to both winners! I wish you a mouthful of enjoyment with your prices!

Last week, I had an Italian recipe. For this week’s Presto Pasta Night, I’m having Japanese. This week's event is being guest hosted by Gay of Scientist in the Kitchen. I bought a pack of Zaru Soba from the supermarket 3 weeks ago and it’s been resting in the kitchen cabinet since then. My plan to make a Japanese dish was obviously enslaved by some form of procrastination. Seeing my daughter increased her appetite for noodle dishes these past few days, pushed me to get this Japanese noodle done. I don’t know if my being a Product Development Specialist for a noodle company influenced my family’s liking for noodle dishes. In some way, probably yes. Thus, it’s typical to find any noodle or pasta dish scrumptiously sitting on our dining table.

Soba is a lightly brown colored Japanese noodle made of buckwheat flour. It is usually served hot or cold and can be prepared in soup or dry. It’s smooth and has a soft-chewy texture which, makes it a kid friendly type of noodles. Because of its neutral taste, it is a good ingredient for healthy recipes. Making fresh Soba Noodles is easy. But there are important techniques to keep in mind too. You can find out here.

As you see from the photo above, I made two versions of Soba Noodles with Vegetables in Sweet-Soy Broth. The one with freshly cracked egg on top is for the adults in the household and the other on the right side, for the kids. The generous serving of vegetables on the kids' bowl is part of my intention to urge them to like vegetables more. The authentic Japanese version of this dish used dashi stock. But since it's prepared primarily for my kids to enjoy, I used meat stock in my recipe.

What you need:

1 300 g pack soba noodles, 1/4 cup sugar, 1 cup mirin, 4 cups of meat broth, 1/2 cup soy sauce, 1/2 cup julienned carrots, 1/3 cup chopped chinese cabbage, pepper to taste, fresh eggs

How to make:

1. Cook Soba noodles according to package directions. Don't forget to wash it with cold water after cooking to wash away the remaining starches.

2. Combine sugar and mirin in a saucepan. Heat slowly until the sugar dissolves.

3. Add the broth and soy sauce. Bring to a boil.

4. Add the vegetables and let it simmer until the vegetables are cooked just right.

5. Add a handful of soba noodles in individual bowls. Bring in some amount of sweet soy broth (just enough to cover the noodles in the bowl).

6. Crack 1 fresh egg on each bowl while the soup is still hot. Serve immediately.

When it comes to home-made desserts, I love those that can be easily made at home. In particular, those that shies away from hard to find ingredients and the long wait for indulging. If there’s one very flexible and easy to work on ingredient for dessert making, nothing compares to Graham Crackers. It's affordable, readily available and can be transformed into any of your favorite dessert items such as pies, floats, cakes, polvoron and so on and so forth. You can have it baked or simply chilled.