Familia de mi abuela (1935)
Lourdes, Consuelo, Beatriz, Jose y Ester, mi abuelita
Parmigiano Reggiano
Never run out of this at home
McDonald’s…in Paris.
I still notice the effort to be chic. :)
Guess where?
Nope, it’s not in a gothic cathedral in France but it’s in swampy Quiapo, Manila.
This is a side nave in the all-steel, neo-Gothic church of San Sebastian, owned by the Recollect Friars.
Our Lady of Montserrat Abbey
San Beda, Mendiola, Manila.
Owned by the Benedictine Monks, this quaint college church is an awefully beautiful church undiscovered by uncouth Manila. To enter it is paradise.
they’re all less than an inch thick, but they surely are rich in information
Celery Sticks with Sour Cream dip.
PASTA PRIMAVERA para mi mama
Last Friday, I made Pasta Primavera for my mama as a birthday gift. It was part of the expensive and exquisite dinner I prepared for her that consisted of a cheese platter complete with grapes and some Italian cold cuts and Swiss and French cheeses. I also roasted chicken and prepared a dessert of cold peaches in Prosecco.
PASTA PRIMAVERA INGREDIENTS
GARLIC, minced
1/2 ONION
SPINACH
ASPARAGUS, sliced to 3 cm
GREEN/YELLOW Bell Peppers, sliced
OLIVES, halfed
PROSCUITTO and/or
PARMA HAM
GRUYERE, grated
200 mL of all purpose cream
1 beef broth cube
SALT and PEPPER to taste
Olive Oil
Truffle Oil
Nutmeg (1 tsp)
2 tbsp Butter, unsalted
400 grams of Linguine pasta
HOW TO MAKE IT:
Boil the pasta noodles in water, oil and salt. While you are waiting for the pasta to become “al dente”, soak the spinach well, and wash off any dirt stains. Likewise, cut the other ingredients. When the pasta has already become al dente, strain this and set aside for a while.
Saute the onions and garlic in olive oil for a few seconds. Then, add the bacon/ham and let the meat sweat, meaning, allow it to cook in its fat. After this, add in the butter and let it melt with all the oils. Once this is done, add in the asparagus and let it simmer for a while. Afterward, add in the olives, bell peppers and beef broth cube. Add more olive oil if necessary.
Once everything becomes slightly cooked, add in the spinach and let it simmer for a good 30 seconds or so. Add in the cream and the truffle oil and bring to a boil. Add some butter if preferred. Then, once it begins to boil, add in the pasta and the grated cheese and toss evenly.
Top with more Gruyere and some Parmesan as well as some more slices of Prosciutto. Add also some parsley.
Roasted Chicken
With butter-garlic and rosemary marinade
Manila City Hall
I walked one night from Escuela Taller in Intramuros all the way to Instituto Cervantes in TM Kalaw. I passed by the back of the lengthy, old Manila City Hall and it was really an opportunity to be pensive and reflective.
I really spent the time pondering on how much Manila has lost during the 2nd World War.
