Come to "Avenue Q" Manila 2010!

>> Monday, December 7, 2009

GET READY FOR THIS!


Come to Avenue Q
Manila, 2010!!!!

The zany musical, Avenue Q, is back in Manila! With a stellar cast of Rachel Alejandro, Felix Rivera, Aiza Seguerra, Joel Trinidad, Calvin Millado, Frenchie Dy and Thea Tadiang performing on March 21, 2010 8:00pm at RCBC Plaza's Carlos Romulo Auditorium,
we're definitely in for an evening of gas-inducing laughter!

Buy your tickets now! P1,500, P1,300, P1,000, P800 and P600.

For more details:
avenueqmanila.blogspot.com
watchtheplay@gmail.com
0917 850 2025
216 5145




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Garlic and Herb-Crusted Mahi-Mahi With Salsa

>> Tuesday, December 1, 2009

Since I've been experimenting with fish, I thought today would be a good day to try cooking with mahi-mahi. My first taste of mahi-mahi was served pan-fried, with salsa and a portion of rice cooked in squid ink.


Tonight's dinner was an attempt to make my own Garlic and Herb-Crusted Mahi-Mahi With Salsa.

Salsa:
In a bowl, toss together diced tomatoes, minced red onions, cucumber and ripe mango. Season with sesame oil, freshly cracked peppers and himalayan salt.

Fish:
Clean the fillet and season with rock salt, wine, a sprinkle of brown sugar and cracked pepper.

Crust:
In a bowl, mix together finely minced garlic, onions, basil, tarragon, cracked pepper and himalayan salt. I turned this into a bit of a paste by adding some honey and olive oil. Once mixture is prepared, slather over the fish and allow the flavors to be absorbed for about 30 minutes.

I was planning on grilling it but the thought of tedious labor required in cleaning a grill was not very appealing tonight. So, I opted for pan-fried fish.


Drizzle some sunflower oil onto a non-stick pan and leave over the medium-fire for 2 minutes.
Cook each side for about 4 minutes. Cooking time may vary depending on the thickness of the fillet. Once the surface turns a nice golden brown and the sides turn white, then dinner is pretty much ready.

Scoop some of that salsa over the fish, or serve as a side side dish for a healthy dinner.

Good food = happy husband :)

Yey.





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Art, Lights and Dogs at The Ayala Triangle Park

>> Tuesday, November 24, 2009

It was a warm but breezy evening
at the newly opened Ayala Triangle Park,
with beautifully sculpted chunks of steel
resting on their pedestals.

video

Over sans rival ice cream at an Amici booth,
we marveled at the artful lights strewn on the trees
while giant snowflakes danced to the music
over and around the walls of Tower One.

On our way home, I though I saw a bear
bouncing amongst the bushes
Meet my new furry friend, Hobbes.

Art, breathtaking lights, gelato, fantastic friends
and a smiling dog --- it was a great night.

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What Would Happen If I Popped This Balloon...

>> Monday, November 2, 2009

This clip has been one of favorites as a kid. It's about a little girl with a red balloon contemplating the consequences of her scheme.

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Happily Green: Camote Tops Salad

>> Saturday, October 31, 2009


I've been trying to experiment with different kinds of local vegetables each week. One of the ingredients I've come to love is camote.

Here is something quick and green which can be done with just 4 ingredients:

1. Camote (sweet potato) tops
2. Tomatoes
3. Patis (fish sauce)
4. Calamansi (native lemon)

Wash, drain and blanch the camote tops. Set aside. Dice tomatoes. Throw everything together in a bowl. In a separate saucer, squeeze 2 large calamansis and add a 3/4 - 1 tsp of patis, depending on your preferred taste. I prefer mine sour more than salty. Drizzle over the vegetables just enough to season it, and enjoy a fuss-free salad.

This makes for a hearty component for any meal, with its antioxidative properties from the sweet potato tops, blood purifying properties and lycopene from tomatoes and vitamin C from calamansi.

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