An homage

10 02 2011

THIS POST is dedicated to Giant Paulo who on Microsoft Office Communicator IM egged me on a few minutes ago to do an homage to the latest celebrity of the blogosphere.  The Philippine Daily Inquirer called her the “real housewife of (insert name of posh village here).”

So, here is today’s ensemble.  It will be a shame to post several poses (I couldn’t pull it off!).

For sure, this would be my first and last post of this sort as I wouldn’t be able to keep up with the Joneses.  R–E–A–L–L–Y.  Hahaha!

Hair – Tony & Jackey (Did I spell it correctly?)

Eyeglasses – Emporio Armani

Top – Black Label Homme by Rustan’s

Jeans – Jag (super faded and worn out, actually)

Shoes – Classic Adidas Samba in black with white stripes

Wristwatch – Philip Stein Signature Large with a yellow lizard strap

Wallet – Empty (Hahaha!)

Posing behind Iron Man. Photography courtesy of The Tycoon, using my trusty Canon IXUS 860IS.

 

Copyright © 2011 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.





Playing favorites

10 02 2011

“eNTeNG’s FAVORITES,” my roster of the blogs I read have only had four links for like, the life of this blog so far.  That’s over a couple of years.  It seems that my playing favorites got stuck.

Well, really…  until today.

My apprehension in linking up other people’s blogs – especially the ones which have achieved celebrity status, cult following a most likelihood – is that I feel that I should first have a real connection with the people behind the blogs.  I’m myself’s most unforgiving critic.  I mean, before anybody accuses me of SMC, I would have accused myself first!  (So don’t bother!)  Hahaha!

But today I realized I need to link up three blogs.  Why?  Because I feel so much joy going thru them that I think it is my obligation to my few readers to offer them the perfect escape from my page once they’ve grown tired of my entries.  My dear readers just have to click away and they’re off to somewhere better.

A Year In Love is my friend Toni Alexis Araneta’s chronicle of her 2011.  She’s one girl, with one mission, in one year:  to spread one love one day at a time.

A Year In Love

 

Munchy Crunchy by “the CRUNCH queen is one no-fuss, no-nonsense food blog that I’ve come to really appreciate.  She does away with lengthy prose (I’m guilty, I know!) and just talks about her foodie discoveries right away.  I came across her blog thru the many comments she has left here on mine.

Munchy Crunchy

 

ME BUDDHA BANANA by @Rambuc is the first ever style blog that I really find captivating.  Ok, I think that’s a strong word to use after merely a couple of scrolls down and a few clicks of the “Older Posts” link.  But it really is.  I’m glad I came across that retweet that pointed to @Rambuc, that pointed to his blog’s link.  I’ll definitely be reading this one regularly.

ME BUDDHA BANANA!

 

Copyright © 2011 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.





How I got my culinary groove back

10 02 2011

Steamed mussels

MY INITIATION into the world of the local (farmers’) market (“palengke”) came very early in life.  Being able to whip up full meals at a very young age of 10 meant being able to buy the ingredients fresh yourself.  I swear I felt like an adult haggling for cheaper prices and soon establishing a “suki” (patron) relationship with a vendor each for meat, seafood, and fresh produce.  I would be given a budget to work on a full spread and I would always make it – under sometimes, but never over.  I’ve never seen cooking – and on that premise, marketing too – as a chore.  It’s one of the few things consistent in my life.

So even after I had begun my professional career, I would always look forward to the end of the day when I could willingly enslave myself over a hot stove and make dinner.  Sometimes I would make it fancy, complete with elaborate place settings, most times I wouldn’t.  But lately, especially this past year, I had been swamped with far too much stuff at work that the first thing I had to give up was cooking on weeknights.

I want to change that and get my culinary groove back.  I came to this resolve when I brought my three visiting nephews to the local market for some sort of “immersion” in their uncle’s version of “the good life.”  Which, in their uncle’s case, is a potent and heady arrest to the senses – crowded marketplace, mud on the soles of his shoes with the occasional splatter to the calves, and the undeniable stench of freshly slaughtered meat capable of drowning out whiffs of Dolce & Gabbana Light Blue.  Damn, I realized I miss the almost daily grind of cooking and the marketing it entailed.  So now I’ve been making a deliberate effort to make dinner at home a few nights a week.

An immersion of sorts – bringing the six-year-old to the market.

Last night – my second this week – I bought six of the largest tilapia I could find (most suitable for pan-frying), a large milk can’s worth of mussels (perfect just steamed with lots of finely chopped onions), and ingredients for a fresh seaweed salad (just seaweed, tomatoes, shallots, and calamansi).

But next time, I would have to text home first to check if dinner had already been made.  Lest everybody again finds themselves hesitantly giving in to my whimsical gastronomic musings.  Hahaha!

Fried tilapia, flaked.

 

My dressing for the seaweed salad calls for lots of fresh calamansi juice, into which I add a splash of white cane vinegar, a big pinch of salt, and a few grinds of the pepper mill. For the finishing touch, I spike it with a touch of Mitzukan rice wine.

 

Lots of shallots!

 

Fresh seaweed

 

I love how the deep green of the seaweed contrasts with the pristine white bowl!

 

The fresh seaweed salad is made!

 

Live mussels

 

No recipe could be simpler – live mussels and lots of finely chopped onions in a pan. All you'll need to finish this off is fire underneath!

 

The steam that will rise from the juices that the mussels will give off will turn the onions into pulp. Perfect for topping steamed white rice!

 

Done in a jiff, the mussels are ready!

 

Copyright © 2011 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.