Ever since Michael Ruhlman wrote about home-cured bacon, I’d been wanting to take a crack at it. As a dutiful Filipino, I’m no stranger to pork belly. We slice it thick and grill it, cut it into large cubes and make adobo or sinigang (a tamarind-flavored soup, the Filipino version of tom yum), or we dice it up and serve it with fried tofu cubes and a soy-vinegar-garlic dipping sauce. Continue reading Home-cured Bacon
Do you know what happens when you fail to keep up with your commitment to having a healthy breakfast every morning? Not only does your metabolism start slowing down again, but you end up letting too much time pass in between posts.
I have clinical studies to back that up. (Okay. Study. Clinical study.)
But I refuse to take full responsibility for it. After all, I had every intention of sticking to it. I scheduled a few hours every weekend when I would make myself a batch each of my new favorite granola, biscotti, and these mini whole wheat pumpkin muffins. All of them are from Pam Anderson’s book The Perfect Recipe for Losing Weight and Eating Great, and I’m mildly obsessed with them. And okay, I threw the “mildly” in there just to make myself look good. Continue reading Mini Whole Wheat Pumpkin Muffins
Friday night, I finally had the chance to meet Maggy and Pam of Three Many Cooks, who invited me, my husband Tom, and my mom to a cozy dinner for seven at Pam and David’s home in Pennsylvania. I could go on and on and gush about the evening, but I’ll leave that for another post. (Or hopefully Maggy will be more on-the-ball than I am and post about it first.) Continue reading Classic Granola: Off to a Good Start
I’ve always loved pancakes. Growing up in the Philippines, we called them “hot cakes.” It was always a treat when we had them for breakfast, and it was always made with a mix. I still remember the red and white hot cake mix box, and I’m not even sure now if it was mixed with water or evaporated milk. I doubt we used fresh milk, since cow’s milk wasn’t really the childhood staple there that it is here.
And maple syrup? Finding out that “maple syrup” and “regular pancake syrup” were not interchangeable came as a big surprise to me. Then again, half the time, I used condensed milk on my hot cakes anyway, so I didn’t feel like I missed out.
Continue reading My Basic Pancakes