Anyone out here?

One of my book club people asked for the link of this blog, remembering having seen it before but forgetting the url. I myself have already forgotten about this blog, what with real life (family + work) and book club and friends and book blog to keep me busy all the time.

But I haven't forgotten about food now, have I? In fact, I may have more to post in here now that I've been cooking a lot more (tabletop oven is a wonderful, wonderful invention), getting to try a lot of new restaurants and food in and around the metro, and discovering more gastronomic delights left and right. Perhaps it's time for a revival, yes? :)

Let me check what I have and I'll get back to you right away. ;)

Oh yeah. Your eyes are not deceiving you.

Aren't I the domesticated one? Haha!

Yep, that's a rolling pin you're seeing right there. And I just bought it for 167 pesos tonight at SM Hypermarket in MOA.

And this Saturday, for the very first time in my entire life, I'm going to:

mix flour

knead dough

and play with the rolling pin.

I'm still not baking, though. I don't have a good oven yet for that purpose. All I'm going to do is make the dough for my experimental empanada ~ I cooked the filling last night with the help of my mom, who chopped the carrots and cheese for me. Empanadas are deep-fried, so I won't have to worry about the preheating and all that complicated stuff that baking entails. :-) If this batch is a success, or at the least, needs very minimal modification as to flavor, I'm going to make another batch for her birthday come November 1st.

Our baon going to the cemetery. :-)

lull

The lull in posting was caused by a broken desktop, a busy couple of workweeks, and delay in the recipes I was supposed to post.

Check back for Devery's humba.

lack of measurements

I just noticed that the ingredients on the first 2 recipes I featured on this blog didn't have exact measurements. I had been surfing the net and reading some food blogs when I realized how difficult it would be to follow a recipe, especially for experimenting beginners like me, if the ingredients didn't have proper measurements specified on them.

If you've already copied out or tried the Potata a la Ana or Mother's Quail Eggs in Cream of Mushroom, I hope the finished product turned out well. I didn't indicate the amount of ingredients to use because I didn't measure them, either - almost all of them were mere estimates. Now if you're having a difficult time following the recipes and find that you need exact amounts, let me know and I'll see what I can do.

New recipes will be up this week: my talented friend Rogelyn's super-special Empanada, and Devery's equally delicious Humba, a Visayan dish. They cooked up a batch each of their own specialties for Roge's birthday last week and I simply had to feature these recipes here. As early as late August I already arranged for a photo and their permission. Do check back later.