I noticed that my home page has been well graced by pasta/noodle dishes these past few days. Despite that, I am adding another one today. Certainly because it's Presto Pasta Night (PPN) again! This recipe I'm sharing with PPN is a spin-off recipe of my favorite meat shop - Monterey's Roast Beef Pasta which they featured in their latest "Beef Up Your Meals - Mini Magazine". They usually have this mini magazine in their store which shoppers can get for free. Everytime I do my shopping in the branch nearest to our place, I always look forward for new copies of the magazine. For time-strapped moms like me, it's a delight to have cooking kits like this which can make your weekly menu planning stress-free. It gives me quick ideas and inspirations to stir up in my own kitchen. This is exactly what happened with this Pasta Recipe. I modified it according to what my pantry has to offer. Gladly, the taste did not disappoint.

What you need: 250g linguine cooked according to package directions, 250 g ground beef, salt and pepper to taste, 1/4 cup butter (for sauteing) + another 1/4 (for the sauce), 1/4 cup all purpose flour, 1 pc red bell pepper (diced), 2 cups beef broth (2 cups pasta water reserve + 2 beef broth cubes), 2 tsp Knorr liquid seasoning (original flavor)

How to make: Cook the linguine according to package directions, set aside including 2 cups of pasta water reserve. Dissolve beef broth cubes in the pasta water and set aside. Melt butter in a heated pan, add ground beef, season with salt and pepper, saute until beef is browned and tender. Set aside. Melt the other serving of butter, whisk in all purpose flour, add in red bell pepper and cook for 1 minute. Add in the prepared beef broth then simmer until slightly thickened. Add in the sauted beef and liquid seasoning. Allow to simmer for 5 minutes with occasional stirring. Pour over the cooked pasta and serve.

This week's pasta bloggers' event is being hosted by the Pasta Queen herself -Ruth Daniels of Once Upon a Feast.

It seemed like it was only yesterday that we were unpacking and loading new things to a new place, in a new home. Back in 2008 we decided to move in to a new location for the kids to have bigger roaming space and cleaner ambiance. I even made a post about our new-found home here. Lo and behold! Surprise of all the surprises, it never did occur to me that we will be passing through the same experience again at the same time of the year. Only, 2009 speaks of much height. We are moving to a new country!

I’ve been in deep thoughts these past few days and weeks. I’ve been trying so hard to discern the decision that we have just made. It’s going to be life changing for sure. But there’s no doubt in my mind and in my heart that it’s where I would like us to be. So in January 2010 we are definitely moving LAH!

For the second time around, we will be welcoming the New Year in a new place. There are just too many to prepare and arrange - house hunting, school search, culture to learn, rules to know and so on and so forth. How does one really prepare to relocate, much more to a foreign land?! This is the challenge my family is about to take. For those who have been through the same road before, your thoughts and suggestions would be very much welcome.

For now, we will take a quick plunge unto our new environment. The pre-scheduled visit to HK with the kids will again take a back seat for now. Zoos and Botanical gardens will be the must visit spots next month over the happiest place on earth. It still is a mixed feeling at the moment. To my dear readers, in 60 days, Our Taste of Life will be evolving to Our Taste of Life in Singapore. Join us as we embark on new beginnings in our lives. I hope to be still journeying with you as we take on new discoveries and ultimately have a new TASTE of LIFE, the Singapore way!

Classic Pancits we normally find in the Filipino's dining table include Pancit Canton, Pancit Bihon, Pancit Palabok, Pancit Malabon, Pancit Molo, Pancit Luglog and Pancit Sotanghon. Fusions of these types have likewise emerged such that we have the likes of Pancit Miki-Bihon and Bam-I. Our typical Pinoy pancit is usually referred to the dry, stir-fried noodles. It's always a delight to be serving pancit especially for those days where you feel the longing for a playful nibble. I personally like the smooth texture of the noodles sliding into the palate. It brings back childhood memories of joyfully eating noodles. Inspired to pass on the experience with the two kids, I prepared Pancit Canton - Bihon for an afternoon merienda (snack).

This version of mine is a mix of different sensory attributes delivered by the squid ball, pork and chorizo (pork sausage). The interplay of these savory notes leave a delightful taste experience in the palate together with the subtle flavor of the vegetables. Nothing extravagant but guarantees to satisfy.

If there's one thing I'm truly looking forward doing on weekends, it's preparing breakfast for the family. I'm longing for our customary pasta morning treat! Because the kids are pasta lovers, it used to be everyday but since I started working quite far from home, our pasta days were limited. Last Saturday, I made sure that our dining table was once again graced by a new pasta recipe. It's my daughter (who's a big fan of white sauced pasta), who ruled on this particular day. We heartily digged into this "Creamy Tuna Linguine with Olives".

The pasta was topped with green olives to break the satiation factor of the creamy, rich sauce. Since it's blended with seafood, it still felt light in the tummy even if it's cream based.

What you need: 250 g linguine (cooked according to package directions), 225 ml all purpose cream, 1 tsp all purpose flour dissolved in 1/2 cup pasta water reserve, 2 cans tuna in brine or water, 1 small can cut mushrooms, 1 pc onion chopped, 4 cloves garlic chopped, 1 pc small calamansi (juice extracted), 1 tbsp liquid seasoning, salt and pepper to taste, 1/2 cup butter, olives for toppings

How to Cook: Cook linguine according to package directions. Drain and reserve 1/2 cup of pasta water. Set aside. Saute onion and garlic in butter. Add tuna and calamansi juice, saute for 2 minutes. Add mushroom saute for 1 minute. Add all purpose flour dissolved in pasta water reserve and all purpose cream. Season with salt, pepper and liquid seasoning. Simmer for 4 minutes. Serve topped with olives. (Olives can be stirred in together with mushrooms if you don't want it topped onto the pasta).

The ber season has just started and apart from summer time, it is the most awaited and celebrated time of the year. This is usually the peak season for great things of all sorts - food, clothing, fashion and of course travel. After visiting Guangzhou last August, I am set to visit it again this month. As these travels are both work related, I am very much looking forward to the family vacation this coming holiday. I'm beginning to make early preparations and plans. Hence, I've started hopping from one travel site to the next to find great travel deals. Foremost among them are discount airfares and cheap air flights.

This will be the kids' first time to travel out of the country. And to say that traveling with tots involves so much preparations is still quite an understatement. However, this will not in anyway prevent me from enjoying every single task related to it. We (especially the kids) deserve this much needed "family- time". I'll share with you a sequel of this post on travel stuffs worth exploring. Stay tuned!