Hospitality is a strange word.
Strange, at least, for someone like me who has spent a good deal of her childhood in and out of hospitals. Back then, I always thought it seemed strange to associate such an admirable quality with a place that meant sharp needles, stark walls, and cold rooms with a distinct antiseptic smell. Hospitals usually shooed away visitors, sometimes discouraging them from staying too long by rationing the number of extra chairs in a room. Why then, wondered my eight-year-old brain, does “hospitality” mean the friendly and generous reception and entertainment of guests, visitors, or strangers?
English can be such a curious language sometimes. Or so thinks this non-native English speaker. Continue reading Fudgy Flourless Cookies
Banana cake was one of the very first things I ever attempted to bake. I still remember clearly the day. It was sometime in the mid-90s, when my hair was much longer and I still had
delusions dreams of being some kind of Melissa Etheridge rock musician. I was at our neighbor’s condo, watching our friend make banana cake without a recipe, simply mixing ingredients together until the consistency looked right to him. I was so amazed you’d think I was watching someone split an atom. Continue reading Browned Butter Banana Streusel Cake (Gluten-free!)
Last week, I innocently tweeted:
Dear Nutella: I really think you should start selling Nutella baking chips. Seriously. They would rock.
I don’t know what made me say that. Maybe because these Perfect Chocolate Chip Cookies have been on my mind, and when I went to my cupboard to check if I had chocolate chips, I saw two jars of Nutella sitting right in front of the peanut butter. Or maybe it was simply because I happened to overhear someone else publicly declare their deep and abiding love for that irresistible hazelnut chocolate spread. (That happens a lot.) Continue reading Nutella Chip Cookies with Homemade Nutella Chips
Biko is my all-time favorite Filipino dessert or merienda (snack) item. It uses only 4 ingredients—which, in a pinch, can even be cut down to 3—and is so simple to make and requires no special tools or pans, which makes it an easy endeavor for someone who doesn’t yet have a properly-equipped kitchen.
Last week, I wanted to make something sweet for my son Tim. His favorite: cookies. Then I looked at my favorite recipe and realized that I needed to get every single item in the ingredient list. Chocolate chips. Vanilla. Flour. Butter. Sugar. Eggs. Nuts. A whisk. A mixing bowl. Cookie sheets. Maybe a cookie scoop too, since there is this strange pain in the fingers of my right hand that could use the help. Continue reading Biko (Filipino Sweet Sticky Rice)
When this month’s Kulinarya Cooking Club theme was announced, I was incredibly excited. The theme was gata, which is Filipino for coconut milk. Anything made with coconut milk was fair game, and the posts so far have covered both savory and sweet bases. With the wealth of choices available, I expected to be overwhelmed by the task of choosing just one. However, my mind pretty much made itself up for me early on, and despite my attempts to steer it toward more creative lines, it stubbornly held on to its first choice. Continue reading Corn with coconut milk (Ginataang mais)
Alternate title: Well, Now I’m Just Pushing It, Aren’t I?
Yesterday, I posted my Gin and Tonic Sorbet recipe, enticing anyone who would listen to make it, enjoy it, then inflict it on all your guests. That recipe called for a lime-infused simple syrup, and I only ended up using half of the batch that I made. Which got the wheels turning in my head, wondering what else I can make with it. Continue reading Green Mango Margarita Sorbet
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