#as well as bola bola sauce :>

[luciusspriggss]

while visiting my grandma's property i took everyone on a nature walk to tell them about all the plants :>

1) they were insistent on me using my line tattoo (it is to measure dbh-diameter at breast height, which is where you measure a tree's diameter for research purposes 😌)

2) teaching them about western red bud and how it is in the fabaceae family. it had flowers, leaves, and last years fruits (legumes)

3) pic of me watching them find the different parts on the red bud (and telling them not to eat the legumes lol)

#m loves nature #it was the nicest family visit of my entire life #none of them touched me for once #and they indulged in my love for nature 😌 #it was the filipino side of my family #which meant they made a fuck ton of meat based filipino food #but i was able to eat some potatoes and green beans with rice #as well as bola bola sauce :> #-pescatarian- #about me

[thehungrykat1]

Tāza Fresh Table in Taal Vista Hotel Elevates Your Weekend Dining in Tagaytay

Weekends are meant to be cherished and celebrated after a long and tiring work week. During our recent three-day vacation at Taal Vista Hotel in Tagaytay (Read: Rekindle Family Traditions and Create New Memories at Taal Vista Hotel), we took advantage of their many dining options including Veranda, the Lobby Lounge, and Grill at the Ridge. But we saved the best for last because during out last two days, we enjoyed a more private and elevated dining experience at their multi-awarded restaurant - Tāza Fresh Table.

Taal Vista Hotel is usually teeming with guests the entire week, but it gets a lot busier during the weekends. So if you want to separate yourselves from the crowd and get a more private and exclusive dining experience, or if you are coming from Manila and want to make your trip worth the effort, Tāza Fresh Table is the best option for you or your group. The restaurant can be found at the end of Taal Vista’s ridge and picnic area near the Mountain Wing side. There are usually fewer guests here so this can be your little secret getaway.

Taken from the Arabic word Tāza which means fresh, the restaurant offers laid-back dining featuring garden-to-table vegetables and dishes. Chef Jayme Natividad brings out Mediterranean-inspired cuisine highlighted by sustainable, natural and organic ingredients. They use vegetables from their own garden for their dishes, while getting other ingredients from nearby local farms to support local farmers. But don’t worry, they also offer a selection of meaty steaks that will satisfy even the biggest carnivores.

Tāza Fresh Table is open only on weekends starting 12:00nn on Friday up to 6:00pm on Sunday, so this is where we had our breakfast, lunch, and dinner activities on our last days at the hotel. The place is quite colorful and spacious with natural light coming from the full length glass windows facing the Taal Lake.

After our Walk Through Time activity around the hotel, we were all quite famished so we headed to Tāza Fresh Table for our lunch. We started with the Kale Salad (P395) with its combination of romaine, arugula, cucumbers, peppers, and local ricotta salata topped with roasted vegetable vinaigrette.

I liked their Mushroom Soup (P350) with its trio of Tagaytay mushrooms including oyster, shiitake, and button mushrooms. Another option is the Roasted Cauliflower Soup (P350) which has puréed and roasted cauliflower, crispy onions, and leeks.

Guests can also order the Mezze (P900) for their appetizer. The starter set is served with pita breads and comes with your choice of four items from sauteed chorizo in garlic, sauteed chicken liver with garlic, hummus, baba ganoush, boquerones, and olive tapenade.

Taza also offers several Flat Breads like the Four Cheese Flat Bread (P420). This has toppings which include Laguna kesong puti, Pato quezo de bola, Laguna mozzarella, homemade ricotta, and tomato sauce with olive oil.

There are several pasta selections on the menu as well. The Fettuccini Carbonara (P490) is a favorite with its homemade pancetta, garlic, and eggs. You can also try the Papardelle Primavera (P450) with grilled market vegetables, basil, thyme, parmesan cheese, and a trio of peppercorns.

One unique pasta dish is the Prawns and Squid Ink Pasta (P600). This colorful item is made with homemade squid ink pasta plus big servings of squid and prawns. Add some cherry tomatoes, basil, and herbed bread crumbs to complete the dish.

Kids are always welcome at Tāza Fresh Table so they also have a special menu for them. The Chicken Nuggets (P450) can easily be ordered to satisfy the hungry kiddos with its crunchy nuggets and fries.

Kids with bigger appetites can go for the Southern Fried Chicken (P550) instead with its buttermilk fried chicken served with gravy and french fries.

For the Entrées, diners can expect an upgraded menu that can serve as romantic dinners or elegant feasts for the entire family. The Cioppino Seafood Stew (P850) is a hearty bowl filled with shrimps, mussels, clams, squid, chorizo, and served with grilled breads.

Taza also offers a Set Menu which comes with Taza Salad, Mushroom Soup, Molten Chocolate Cake or Olive Oil Ice Cream, plus your choice of main course. One of the choices is this Pan Seared Chicken plus Mushroom and Spinach Maltagliati (P1400) Set.

Seafood lovers can ask for the Roasted Market Fish (P900) which may vary depending on the season. Our order came with a whole pompano fish cooked in olives, roasted garlic, lemon, olive oil, and balsamic.

But the best item you can get at Tāza Fresh Table is their humongous tomahawk steak! The boys were really impressed with what Chef Jayme brought out for us.

The Tomahawk Bukidnon Wagyu (P9800) is a 1.2-kilogram monster that is good for sharing up to 4 persons. This tender and meaty wagyu steak is cooked medium and served with chimichuri, au poivre and Bearnaise sauces plus pink sea salt. It also comes with your choice of four sides including onion rings, roasted vegetables, potato wedges, and steamed rice.

I am a certified steak lover so I really fell in love with this gorgeous wagyu platter. I wanted to have it all to myself actually, but I don’t think the others will be happy with that.

For desserts, we had a taste of the Cannoli. This one is a Filipino version as it came with ube fillings inside. We also enjoyed having the Molten Chocolate Cake (P320) made with Alfonso tablea chocolate and Pato queso de bola ice cream.

For those of you who want to have a more intimate and romantic dinner, you should ask for their Dine Under The Stars option. This lets you have a private dinner inside one of their Himalayan Domes at the picnic grounds.

Dexter and I tried this unique dining experience for ourselves and it turned out to be a really memorable evening. It can also be set up for groups and families who want to do something different in Tagaytay.

Start with some Taza Salad (P395) made with quinoa, cherry tomatoes, wild arugula, romaine, Cebu dried mangoes, and beets topped with a la minute tarragon-white wine vinaigrette.

The Duck and Mushroom Lasagna (P680) is another elevated dish with its Laguna duck, trio of Tagaytay mushrooms, bechemel sauce, and Parmesan.

Try the Grilled Turmeric Chicken (P690) with its chicken cooked in yogurt, fresh turmeric ginger, cilantro, and tzatziki then served with a very fragrant coconut rice.

Here’s another tomahawk favorite, but this time it’s the Tomahawk Porkchop (P890). The big meaty pork chop comes with caramelized onions and bananas, salsa verde, and pork jus.

These desserts will truly end the evening on a sweet note. The Pineapple Tartine with Ice Cream (P300) has baked pineapple with puff pastry and coconut ice cream. On the other hand, the Banana Ricotta Tart (P300) comes with caramelized bananas, homemade ricotta, and caramel sauce.

Tāza Fresh Table serves breakfast as well, even for guests who are not staying at the hotel. If you have tried the buffet breakfast at Veranda several times, or if you want to avoid the big crowds at the buffet stations, head over to Tāza Fresh Table and order their French Toast (P380). This is made with day-old baguettes which absorbs the egg and maple syrups much better. It is topped with banana, caramelized nuts, and loads of bacon which makes it unbelievably good.

They also serve several rice meals or silog meals. These come complete with garlic rice, two sunny side up eggs, and your choice of main dish.

The Salpicao was my choice of breakfast with its tender cuts of beef marinated in soy sauce. Other options include tocino, tapa, and grilled pork. But the best way to wake up in the morning would be to have their Steak and Eggs plate with slices or premium steak served with fried eggs, potatoes and side salad.

We would like to thank Ms. Celine Arenillo, Cluster Marketing Communications Director at Taal Vista Hotel, for hosting us during our three-day stay and letting us experience all the new activities and dining experiences at the hotel. Make sure to visit Taal Vista Hotel and Tāza Fresh Table whenever you are in Tagaytay, because it’s the place that everyone keeps going back to. We definitely made a lot of fun new memories during our trip, and these are the ones we will always cherish and remember. Thank you Taal Vista Hotel for another wonderful weekend!

Tāza Fresh Table

Taal Vista Hotel, Tagaytay City

7917-8225 / [phone] / [phone]

Book Your Tables Here

www.facebook.com/TazaFreshTable

#TazaFreshTable #TaalVistaHotel #HereForAlways #Tagaytay #Steak #Wagyu #Weekends #Philippines

[fat-orange]

Ung binola-bola ka lang, nagluto ka naman agad for tonight’s potluck. Hahaha! Dig in, teammates! You did well! We all did. My much beloved baked mac: Elbow macaroni from #delmonte Quikmelt Cheese from #magnolia Spaghetti sauce from #claraolé Hotdogs from #cdo All-purpose Cream from #nestlé Evaporated milk from #centurypacificfoodinc Red onions and garlic from #barriokapampangan Crushed black pepper from #nanay’stindahan #bakedmacaroni with #oliver’stwist PS: eh para kanino ung maliit na container? 😉😉😉 (at Sta Maria Paco Manila) https://www.instagram.com/p/CgIXtoFhgA4/?igshid=NGJjMDIxMWI=

#delmonte #magnolia #claraolé #cdo #nestlé #centurypacificfoodinc #barriokapampangan #nanay #bakedmacaroni #oliver

[writingdirty]

Hot Sauce - Hawkeye Fanfiction

Hawkeye/MCU Fanfiction. Yelena/Kate.

Yelena and Kate finally have that drink. After a big fight, girls just have certain needs. Dirty.

After a fight, after the exhilaration and the fear, coming home to her new apartment was a strange and potent comfort. Her trust fund didn’t give Kate Bishop much, but it was enough for her to live on and fight crime. As she walked up the three flights, wincing as she nursed a twisted ankle, Kate just wished it was enough to afford an apartment with an elevator.

It wasn’t a particularly complicated case. Kidnapping, ransom, a bunch of weirdos holed up in a warehouse in the Navy Yards. She didn’t even need any trick arrows, just a few left hooks and a well-placed shot to a cable that held a shipping container. Done.

Inside her small two-bedroom, she took off her boots, hung up her bow and quiver in the second bedroom that served as her armory, peeled off her uniform, and started a bath. She still had the big fluffy robe she stole from a fancy hotel in Paris back when her mother was around to pay for her eccentricities. She took comfort in the little things.

She looked at herself in the mirror and smiled. It started to be weirder to see her face without cuts and bruises than with them. She was living the life. She was a hero. Her smile vanished as some minute movement in the reflection caught her eye.

She turned and stood at the door of the bathroom, looking into the living room. Nothing was out of place. No, the window was open. She never left the window open.

She heard a little sound, some metal ding, and felt a tap on her shoulder. A quarter. It hit her and then fell to the ground.

“Kate Bishop,” came the familiar refrain that sent a chill down her spine and something else in her belly. She looked up to see Yelena. Kate’s head went from side to side. Exits, defenses, options. There was a door between her and her bow. She froze and turned, crouching in an attack pose.

“Yelena… I don’t know your last name,” Kate replied, trying to keep a cool controlled tone. She realized she failed.

The blonde assassin smirked. She stood leaning against the couch, seemingly appearing out of nowhere. Kate stood up slowly, noticing Yelena didn’t wear her usual armored paramilitary uniform. Instead, she has a casual but expensive-looking black dress, with heavy leather boots.

“I was at the airport, a short layover, going home from a job, and for some reason, I couldn’t stop thinking about you. You did say you wanted to get drinks, right?”

Kate’s eyes were wide as she simultaneously smiled awkwardly and looked around for a weapon.

“Relax, Kate Bishop! Did Barton not tell you we are cool? I didn’t even kill him.”

Kate tried to relax, but the memories of their fights flashed in front of her eyes. “Yes, we had a conversation about you over eggnog. He did say something about you not killing him. He wasn’t sure exactly what your feelings were about me though,” Kate said, leaning against the bathroom door frame, trying and failing to act as casual as Yelena looked.

“I know I got in a few good shots, I figure you might still be a little mad,” Kate said, with a crooked smile.

Yelena smiled and rolled her eyes. “You mean when you smacked me across the face for no reason or when you hit me with your balls?” Kate’s eyes bulged and then she burst out laughing.

“What did I say? How are they called? Metal balls?” Kate walked into the kitchen and got two beers. She walked back into the living room and handed one to Yelena and then sat down on the couch. “Bolas. They’re called bolas.”

Yelena took a long sip of her beer and shrugged. “This just means balls in Spanish.”

Kate took a sip and thought about that and nodded. “True. So you thought about me at the airport?”

Yelena eyed her, her poker face unreadable. “I was at the airport and I thought about you. I don’t have any other friends in New York. I mean, who aren’t in prison or dead.”

Kate considered the word “friend.” It seemed a strange label, but she didn’t want to spurn a trained assassin.

“Well, that’s true. So here we are, having a drink,” she said, raising her bottle to Yelena, who tapped it with her glass.

“We are. This beer is weird, but I think I like it,” she said, taking another sip and finishing it.

“Hazy IPA. You want another one?” Kate asked, getting up. Yelena nodded.

“After a job, I’m always full of energy. I don’t really know what to do with it. It used to be the Red Room would put us right back into training. Take advantage of the adrenaline. Now, I don’t know. I always feel like I need to fight or fuck. You know?”

Kate handed her another beer, but her face dropped. She looked at her armory room door again.

“Well, that’s… concerning,” Kate said with a nod. Yelena smiled, enjoying Kate’s discomfort. “I didn’t come here to fight,” she said, enjoying watching Kate process what she said.

“Oh,” Kate said, then her eyes widened. “Oh!”

“I mean if you’re down. I thought I got a vibe when we were in the elevator. No?”

Kate’s mouth opened and closed. The abrupt change in her idea of what the conversation was about sort of broke her brain.

“I wasn’t sure if maybe you and Barton…” Yelena said, watching Kate’s reaction carefully.

The archer’s eyebrows wrinkled. “Clint? He’s like fifty and married!”

Yelena shrugged. “I don’t kink-shame. We’re adventurous women. We do what we want and we want all kinds of things. Anyway, he has that bubble butt.”

Kate’s mouth opened and closed against trying to find the words. “Bubble what?”

“Is that not what it’s called? He’s fit and has the tight pants. It’s just like, bam, out there,” Yelena said, moving her hand in a round shape. “Plus, you know he can do the daddy stuff.”

Kate swallowed. “Yeah, well, we haven’t, I mean don’t, I mean no.” Yelena watched Kate’s face turn various shades of red.

The two women looked at each other. Yelena’s calm grin and Kate’s wide-eyed nervousness. Yelena seemed to feed on Kate’s embarrassment.

“Or we can just have a few beers and call it a night. I don’t want to make it weird. Maybe I was wrong. Maybe I didn’t get a vibe in the elevator. It’s just sometimes when someone slaps you, it's different, you know? It’s like, a flirty slap.”

“A flirty slap?” Kate repeated. “You know, like foreplay,” Yelena explained. Kate was silent again.

Yelena sighed. She sat down next to Kate and looked her in the eye. “Look, Kate Bishop, do you want to fuck?”

“Yes, please,” Kate said, seemingly shocked that the words burst out of her mouth so quickly.

Yelena smiled and tapped her bottle against Kate’s again. “Nostrovia,” she said and then looking to the right said, “I think your bath is ready.”

Kate had forgotten about the running water. She jumped up and saw the tub was almost overflowing. She opened the drain, but Yelena came up behind her and closed it again.

“No, you’ve been fighting. You’re bleeding. Get it. I can help clean you up. I have plenty of practice.”

They stood facing each other. Kate was taller, but Yelena was in boots and was imposing in a way that went far beyond height. The assassin’s hands went to the belt of Kate’s robe. She pulled and it came free. The robe opened.

Yelena didn’t have her smug grin anymore. Her face was placid, serious, full of concentration. She took Kate’s robe off gently.

Kate Bishop stood naked in front of the women who hadn’t exactly tried to kill her but had certainly hurt her a lot. Kate remembered back on their fights and saw the flirty edges of their banter more clearly. It made the vulnerability of her nudity far more complicated.

Kate was lean, muscular, pale. Her body was peppered with little freckles and birthmarks. Her breasts were small, topped with puffy nipples a shade of pink close to her lips. Yelena’s eyes moved quickly over Kate’s body. She memorized every inch.

Yelena reached into the pocket of her dress and pulled out a small elastic band. She put Kate’s hair in a ponytail, like her own hair was in. Then she held out her hand and Kate took it. Kate stepped into the tub and winced. “It’s hot.”

Yelena reached down and felt the water. She shrugged. “It’s not that hot. Don’t be a baby.” Kate frowned. “I think I twisted my ankle.”

Yelena rolled her eyes. “We’ll keep your ankle out of the water and we’ll ice it when you’re done.”

Kate carefully lowered herself into the steaming water. Yelena held her hand the whole time. She was fascinated by Kate’s body. It was lithe but powerful. She was a well-trained athlete, but she was pretty in a way that Yelena didn’t often see. Lust flooded her veins like it had when they fought.

Kate laid back, trying to relax. The heat of the water helped. Yelena was silent, finding soap and a washcloth and gently cleaning wounds, rubbing away dirt and blood. In only a few minutes Kate’s body was free of the tension she was holding. Her skin was pink from the hot water, and her cuts were clean.

Yelena was efficient in her movements. Kate was hyper-aware of the feel of the assassin’s hands on her soapy skin. She used the washcloth most of the time, but her bare hands on her stomach, her chest, just under her breasts. Kate involuntarily arched her back, pushing her breasts out, eager to be touched. Yelena was patient, a tiny half-smile, enjoying Kate’s neediness.

Finally, Yelena’s strong hands slipped smoothly across Kate’s breasts, fingers lingering for a moment on each nipple. Kate bit her lip. Their eyes met.

“Ok, Kate Bishop, bathtime is over,” Yelena whispered and Kate pouted again.

“Be careful, I like it when you pout. Maybe too much. It will get you in trouble,” Yelena said, but didn’t elaborate before getting a towel and helping her out of the bathtub.

Kate let herself be dried off. She let Yelena put bandages on her cuts. She felt both pampered and bossed around and it turned her brain into a velvety mush. She felt small and taken care of and very very turned on.

Looking up, Yelena seemed to know that perfectly well. She kept Kate calm and comfortable and naked, moving her to the couch and doting on her. Yelena sat on one side of the couch with Kate’s legs over her lap.

“Now, how do you feel?” Yelena asked. Kate sighed deeply and smiled. “Like I’m in heaven.”

Yelena’s smile grew wicked. “Well, I think I have a few ways to make you feel even better,” she said, her hand moving up Kate’s leg, her fingers making little circles on her inner thigh.

Kate swallowed, her eyes widening. “You’re confident about all of your skills aren’t you?”

“What can I say? I have natural talent and I’ve been well trained. Actually, it was one of the few parts of my training I enjoyed.” “You were trained in what? Like trained to eat pussy?”

“Yes.”

“By the Russian government?”

“I think she was French. She talked about Brazil a lot too, but yes, she was paid by the Russian government. I mean, the Red Room was not actually part of the Russian government, it was more a political ally. I don’t know exactly who she reported to.”

Kate stared at Yelena. She opened her mouth to speak, but nothing came out.

“You need to relax, Kate Bishop. I think you make too big a deal of things. You have a friend who is pretty and so after a crazy mission, you fuck. It helps. You never did this?”

Kate closed her mouth and dodged Yelena’s eyes. “I mean, I fuck. In college, I was like, fucking all the time. Guys, girls, whatever. I haven’t gotten into that aspect of my superhero life yet though. I think I’m just trying to-” her babbling was cut off by Yelena’s kiss.

Like many things Yelena did, her kiss completely surprised Kate. It was soft. It was tender, even. It disarmed Kate, then she fell into the kiss. The smell of Yelena, some sporty sort of perfume, soap, sweat, Yelena.

When Yelena pulled away, Kate was left dizzy, off-balance, in shock.

“See, you look even hotter when you chill out.” Kate looked down. Her cheeks grew warm and red.

“I think you are telling me bullshit about college,” Yelena said and Kate pouted again. “I fuck! I’ve just been busy.”

Yelena nodded and then shrugged. She put one foot up on the coffee table dramatically. “Kate Bishop. You should take off my boots.”

Kate didn’t think, she just got on her knees and started working on the knots. When her brain caught up to her body, she realized that Yelena was testing her a little. Yelena liked to tell her what to do and as she pulled off the left boot she realized she very much liked doing what the bossy Russian assassin told her.

“Good girl,” Yelena said. It was offhanded, almost a whisper.

As Kate worked on the other boot, the fact that she was naked and Yelena was dressed dawned on her. Naked and on her knees. She bit her lip. Yelena petted her hair and Kate’s eyes closed for a moment. She very much liked being called a good girl.

After she got the other boot off, Yelena’s hand tightened around Kate’s ponytail.

“Now get on the couch for me and spread your pretty legs and let me do what I’ve wanted to do since the first time I met you,” Yelena said with a confidence in her voice that made Kate snap to attention.

“You really think my legs are pretty?” Kate asked, unable to stop herself.

Yelena laughed. “Every part of you is pretty. You are beautiful. You are gorgeous and now I’m going to devour you, finally.”

Kate let herself get pushed around, onto the couch, legs spread. Her face grew hot again as she repressed her instinct to cover herself. She saw Yelena’s cocky grin for only a moment before the pleasure hit.

Being between a pretty girl’s legs was Yelena’s favorite place to be. She was intoxicated by Kate’s nervous energy and submissiveness. As she spread the archer’s legs she was the bare lips of her sex and the neatly trimmed hair in the shape of the fletching of an arrow. It was her logo, the modified Hawkeye logo. She rolled her eyes and kissed Kate’s muscular inner thigh.

Her kisses were teasing. Kate whimpered. Inner thighs, closer and close to the core of heat between her thighs, little light bites, licking, kissing, until Kate was whining and thrusting her pussy out, begging for more.

When Yelena’s tongue touched Kate’s clit, time seemed to stop. Swirling, sucking, spectacular sensations. It was like nothing Kate had ever felt. It was superhuman. She couldn’t even really moan. Her whole body seemed to constrict, but Yelena held her legs open with a firm grip on her thighs.

“Fuck!” Kate let out instinctively.

Yelena laughed a little into Kate’s thigh and then descended on her. She slipped one finger into her easily, groaning at how wet the archer was. Then, her training and her skill took over. It felt good to control Kate’s body, to watch and listen as the younger woman’s moan became higher and higher and her ass rose up from the cushions.

Yelena enjoyed controlling someone’s pleasure. She enjoyed taking the orgasm. As her finger moved faster and her tongue slipped in thigh circles, she studied Kate’s reactions. She shifted her rhythm and speed and pressure.

Honestly, it wasn’t very difficult. Kate was already on edge. It didn’t take much to push her over, but Yelena dragged it out, made her beg. When Kate’s legs started to shake, Yelena watched her come, smiling as her tongue kept working. Thinking, “that’s right little junior Avenger, come on my tongue. Come for me.”

Kate somehow was on the floor, panting, her eyes wide, looking at the ceiling and wondering what the fuck just happened. Her brain short-circuited. She tried to form words, but couldn’t. She was vaguely aware of Yelena taking her clothes off next to her.

The blonde assassin was slight, with very little body fat, tone muscles, and a flat stomach. Her blonde hair was in a high ponytail, she wore very little makeup, and it seemed like all of her body hair had been waxed off.

She caught Kate looking and she flexed her muscles a little. She liked to be looked at. She winked. Kate could only figure out how to say one thing. “Bubble butt.”

Yelena’s face brightened. “You think so? I like my butt. It is small but round,” she said, twisting her head to look at her own ass. “My tits are nice too. Not too big, not too small. I thought about getting bigger ones, but I think they are perfect for my frame,” she said, grabbing her own breasts and squeezing them.

“Perfect.” Kate nodded, in full agreement. Yelena’s breasts were slightly larger than hers. Her nipples were small hard pebbles, one pierced with a small silver ring. She looked ridiculously hot, like a model, like an angel. Kate couldn’t believe she was naked with her.

“Now what?” Kate asked, unsure if she should get up.

Yelena stood over her. “Now I want you to be a good girl for me. Can you do that?”

Kate nodded again, quickly and enthusiastically.

“You like to be a good girl for me, don’t you Kate Bishop?”

Kate felt her cheeks flush again as she nodded. “Yes. I do. I want to be a good girl for you. Just tell me what to do, please.”

Yelena smiled down at her. “Do you like when I pull your hair?” Yelena asked sweetly. Again Kate was nodding before she could even consider the question.

She gave another tug and Kate gasped. Yelena bit her lip and then leaned down and kissed her. “Good. Now it’s my turn,” she said and then spun around.

Kate held her breath as Yelena placed her knees on each side of her head. She looked up, seeing Yelena’s bare pussy, split and perfect, then the odd perspective of looking up at her, belly, breasts, and beautiful face.

Yelena grabbed Kate’s ponytail and lowered herself so that her pussy was just above Kate’s lips. Kate tried to move up, to kiss her, to taste her, but Yelena held her in place.

“You want to taste? Tell me,” Yelena said down to the girl on the floor. Kate whined, “yes, please, fuck, I want to so fucking badly, please.”

Yelena laughed. “I like that, Kate Bishop. You sound so desperate. It suits you. Maybe I’ll let you. Just a little kiss,” she said and then moved down a little more.

Kate groaned into Yelena’s thigh. “Good, kiss my thigh, very sweetly. Now a little higher,” Yelena’s voice was softer, farther away. “Now, little circles. Find the right spot and make little circles with the tip of your tongue,” she said, lowering herself a little more.

When Kate’s mouth came in contact with Yelena’s body she eagerly pushed her face forward.

“Kate Bishop, slow! Soft! Listen to my words,” Yelena chided. Kate felt a flush of embarrassment, but settled down and did as she was told. She concentrated on steady slow circles. Yelena let out one little whimper, Kate tried to replicate the angle that did it and was gifted with another moan.

“Keep going, right there,” Yelena said and pressed down, for a moment covering Kate’s mouth and nose with her pussy. Kate’s eyes bulged. In that moment, being smothered by Yelena’s pussy didn’t seem like the worst way to go. But in a second she shifted and Kate went back to finding the spot, keeping her pace steady, licking and licking and waiting for moans that told her she was being a good girl.

Yelena was very quiet when she came. She took a deep breath and held it and grabbed Kate’s ponytail and pulled. Time seemed to freeze and then with a deep sigh Yelena relaxed and laid down next to Kate.

“My very good girl. Perfect. A perfect start. I have lots of things to teach you though. You’ll make a wonderful toy, Kate Bishop.”

Kate smiled, her eyes shining. “I want to. I could do that all day,” she said sweetly.

After a few minutes of cuddling, Yelena got them tall glasses of water and they sipped silently. The silence was broken by Yelena’s sudden laugh.

“I can’t believe you shave your bush in the shape of the Hawkeye logo,” Yelena said, laughing and holding her stomach.

Kate turned to her seriously “It’s not! I mean, it is, but it’s my version of the logo. See it’s smaller than the other Hawkeye logo,” she said, frustration in her voice. She sat up and spread her legs, his fingers over the bit of hair. “See!”

Yelena raised her eyebrows and nodded. “Oh yes, totally different. I’m sorry I missed that,” she said before breaking into more laughs. Kate pouted but then Yelena’s hand was between her legs and she let out a single moan.

“It’s perfect. Your devotion to your branding is impressive. Jesus, you’re still so wet,” Yelena said, smiling and pulling Kate’s mouth to hers.

“You, like, wax? It’s totally smooth. I mean, impressively smooth,” Kate said, biting her lips and looking between Yelena’s legs.

“Laser. Years ago. It’s nice because there is no upkeep. I used a nice moisturizer, too. I got it in Paris. I can get you some. You need to take care of your skin, Kate Bishop,” she said, slipping a finger inside of the archer.

“It’s really not fair. You’re way too good at that,” Kate said, trying hard to speak as Yelena fingered her expertly.

“I am. You have a lot of raw talent though. Maybe I can train you a bit. Picture the montage,” Yelena laughed.

Kate didn’t laugh. “You could. I’d be good. I’d like to be trained.”

Yelena kissed her again, then her fingers moved faster and Kate moaned, edging closer to an orgasm, shocked that her body could be manipulated so quickly and easily.

“That sounds like fun. Making you into my perfect little toy. You already have good aim and you are very obedient. Why don’t you come for me, Kate Bishop? Right… now.”

And she did. It hit her hard like a slap across the face. Her thigh muscles tightened and she buckled against Yelena’s body. The Russian smiled, cocky and proud, then she licked her fingers as Kate collapsed onto the bed.

When the doorbell rang, Kate shot up. “Oh shit! Who’s that?”

“Relax, Kate Bishop. I ordered burritos on my phone while I was waiting for you to get home. I knew we’d be hungry.”

Kate’s eyes went wide. “You… you knew this would happen?”

Yelena looked at her with raised eyebrows. “Come on, I knew it the minute you smacked me and then apologized. Now put on your robe and make sure they brought extra hot sauce.”

Kate jumped up and grabbed her robe. “Yes, Ma’am!”

Yelena’s frowned. “Not Ma’am, I hate that.”

“Um… Mistress?”

Yelena looked at her incredulously.

“Um… Daddy?”

“Oh? Maybe. We can discuss. Now bring me my food.”

“I… um… ok. Daddy works for me, just so you know.”

#fanfiction #hawkeye #kate x yelena #yelena x kate #my-writing

[beng-god]

                                       ICE CREAM PARADISE!

THE PURPOSE OF THIS BLOG IS TO GUIDE AND TEACH YOU HOW TO MAKE HOMEMADE ICE CREAM!

BUT FIRST, WHAT IS ICE CREAM?

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from dairy milk or cream and is flavoured with a sweetener, either sugar or an alternative, and any spice, such as cocoa or vanilla. Colourings are usually added, in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °C or 35 °F). It becomes more malleable as its temperature increases.

INGREDIENTS NEEDED TO MAKE ICE CREAM:

Ingredients 1-370ml Angel All Purpose Creamer, chilled overnight

⅓ cup Angel condensada, chilled overnight

¼ cup cheese spread

4 tbsp grated queso de bola or parmasean cheese

PROCEDURE:

Chill Angel All Purpose Creamer and Angel Condensada overnight.

When ready, pour all contents of the creamer in a bowl, mix with the condensada and cheese sauce. Whip with a hand mixer or wire whisk on low until all ingredients are well blended and becomes a smooth blend. Turn on high and whip until it doubles in size. The texture should be light and fluffy.

If you notice the mixture turning runny, place in freezer for 30 minutes to an hour, and start whisking again until you achieve the desired texture.

When fluffy enough, carefully fold in the grated cheese or cheese bits. If you fold in cheese bits when mixture has a liquid texture, all the bits will just sink in the bottom.

Freeze overnight. Serve Frozen

Enjoy!

[shelylovesken]

Satisfy your cravings with our classic filling of asado and bola-bola, as well as our new tasty fillings of combi, chicken and chilli asado. It is 100% budget-friendly and made even tastier with our signature sauces. PM for orders 😊👌 #SiopaoDaKing #SiopaoAsado #SiopaoBolaBola #SiopaoCombi #ChickenSiopao #comfortfood https://www.instagram.com/p/CNzT6xaDCOxufkZnWa6GWKCutaHROp-bqjICFk0/?igshid=je1co2k3lhjn

#siopaodaking #siopaoasado #siopaobolabola #siopaocombi #chickensiopao #comfortfood

[australian-desi]

Qurbaan Hua ~ Episode 2: Of Flowers, Doctors and Evil Family Members

Helloooo, I totally didn’t abandon liveblogging this show because of my lack of ability to balance my life and also because I really could not make myself do it, but now I’ve finished 1 year of uni and I feel like I should be able to do this now, but I also have a habit of starting things and not following through with them so we shall see how this adds up. Now that this self depreciating rant is over, welcome back to Qurbaan Hua a show I am watching just for Karan Jotwani, his face, body, mind and spirit. Also because it’s been a while since I’ve watched an extremely toxic man and wonder how this one’s gonna outdo the rest???? I need a better hobby. 

Also I will be liveblogging this episode, and the last week, coz otherwise, it will take too long, but I will make posts here and there if something aggravates me enough. 

So anyway lets get this show on the road 

Just a quick recap for me and the rest, we left off at the girl (whose name we do not know as yet), sitting in a bus next to Neil, who prayed to god that he would never see her again coz she’s a ‘teekhi as shezwan sauce’, to his utter disbelief his seat is next to hers, they have a spat over the window seat, and coz he’s assigned that seat, she gives in. After that some goons appear in the bus to kill her as she saved some kids from their boss, and Neil, in typical tellywood style, claimed her as his wife

Also Neil is a the token family disappointment coz he decided to become a professional chef rather than the head pandit, he has a sister that could give Anjali competition and she is also preggers and has a shady husband. 

Now we can truly get this show on the road:

I have truly forgotten how our girl got sindoor on her forehead but it is working towards this whole “husband saves wife” ting 

OMG I CANNOT THE GOONS DO NOT LOOK SCARY IN THE SLIGHTEST

Also she warned Neil that they are ‘very dangerous’ and he’s reassured her by telling her to play along

“Sorry madam humein bola tha ke uss ladki ne peela suit pehna tha aur kunwari thi, lekin aap ki toh shaadi ho chuki hai” LOLLLL SO THEY KNOW WHAT SHE’S WEARING AND HER MARITAL STATUS BUT DO NOT KNOW WHAT SHE LOOKS LIKE, TF?????

“Haan humein shaadi ko 6 mahine ho gaye hai” “LEKIN BHAI-JI PICHLE 6 MAHINO SE ISSNE MERA JEENA HARAM KARDIYA HAI” loving this overacting ki dukaan and the whole ins and outs of their “marriage” that the bus now knows

The goon is even like “bitch I’m out”

omfg she’s trying to thank him, and he’s all up on his high horse. Just takes the thanks and move on, why you gotta be all up with the ego (also I’m not gonna post anymore photos or we’ll literally be here all day, screencaps will be back once I’m upto date)

And he’s calling her shezwan sauce again coz she’s always getting him into musibats and “shezwan sauce ka kaam hi yeh hota hai... seene mein aag lagana” ALSO FYI THIS IS THEIR SECOND MEETING SO TRULY WTF, (but I’m also here for this) 

ohhh sifaljiya means sar dard without ilaaj (aww they’ve given each other nicknames how cute)

HAHAHAH HE SAID SAME TO YOU AND SMIRKED

I like his sass 

So she’s come home after 3 months, to see her baba, who is overweight? and she’s his dietician because looking after your parents is directly correlated with sanskaar 

Also coz she’s smart she’s realised that she’s gonna meet him again so this would be enjoyable and she wants to get rid of all ehsaan he has on her so they never meet again 

basically I spoke too soon coz she genuinely thinks a simple thankyou will stop them from meeting again

And he’s gone

OMG I THOUGH THEY WONT SEE EACH OTHER BUT THEY DID SO OMLLLLL

Nice touch with the masjid and the mandir in opposing directions, and her turning away from him to pray and now they’re facing in opposite directions towards their faiths, I’m gonna guess that’s their major conflict 

ALSO WHAT DID I TELL Y’ALL IN THE LAST LB, THIS FLOWER WILL BLOOM BECAUSE OF THESE TWO, SO SUCK ON THAT NEIL’S DAD

Also welcome to the beginning of another toxic yet addictive ‘love story’

So her dad is a carpenter of sorts

Also he looks quite skinny so what was the fat shaming for?????

WE FINALLY HAVE A NAME - CHAHAT BAIG? 

No, he’s a gynaec and carpentry is a ‘shaunk’ 

Oh no, I see where this is going, god fucking dammit dave (yes I talk in tiktok now)

So she’s become his ‘doctor’ when he’s an actual doctor, also he’s asking her questions that a fkn year 7 kid would know the answers to 

And now they’ve ‘earned’ each other’s hugs how normal and sweet

She has come first in MBBS - I’m actually really proud

Also, I would like to give this show a shoutout for actually giving me a female lead who is more educated than the male lead. Like all the other shows I’ve watched, except for Kaisi Yeh Yaariaan (which I don’t consider mainstream ITV) and EDKV (but even in that Shravan was more educated than Suman), the female leads weren’t even college graduates and finally there’s one who has a MBBS. 

And we have someone named ‘Ghazala’ who makes it seem she is a sore spot for Chahat

And ofcourse we are back to the dramatic poojas and saying manhoos things to poison the dad’s brain against his own son

HOW MANY GODDAMN MANDIRS DOES THIS HOUSE HAVE 

What is this random relative, who sometimes cosplays to be blind, sometimes ties his feet together

Also why is this family so dramatic about him being a little late

What if mans had an accident, or he got hurt, or he died? But nah, mans is just disrespectful and hates his family and god 

There is not one family member maybe except for Anjali2.0 who I care for and she’s gonna die 

omg not again with this idiot calling her Sarasti and he’s been declared as the rightful next head priest

And ofcourse Shyam1.5 (coz he’s not as badass as the original), is going to be all fake and be like “noooo, Neil is the rightful owner of this position” etc. etc.

The dad is predictably blinded by his whole act and asking him how can he be so selfless 

Now we have cut back to Ghazala???? who has all these women getting her ready like its the 1600s (one of them is called Shabnam, which is my mum’s name so this is awks) 

It’s the heavy urdu and obsession of beauty for me 

She’s the evil stepmother.tm 

Why are these tv dads either sooooo dumb, soooo cunning or soooo dead, like can’t there be a normal tv dad who is alive and smart and loving 

like this whamen is playing him, and he’s a bloody doctor and he’s letting it happen

Also I ain’t seen itv female leads with alive parents, always one or both of them gotta be dead

LOLLL IN TRUE SNOW WHITE FASHION, THE MIRROR ON THE WALL (I.E. MAIDS) HAVE SAID CHAHAT IS 10X PRETTIER THAN HER STEP MUM 

It’s the mirror breaking and the Mrs. Baig, for me 

HAHAHHA SHE THOUGHT THAT CHAHAT WAS GOING IN FOR THE HUG, BUT SHE’S ACTUALLY GONE TO SEE THE NAME PLAQUE THINGY HER DAD HAS MADE FOR HER 

And the Kedarnath soundtrack is back 

Our mans has finally come, and picked up his sister, scaring her in the process

Awww I’m actually devastated that their killing Anjali2.0 off, I like her bond with Neil (no matter how co-dependent/toxic it may be)

Why is Ghazala, a grown adult woman, jealous of her husband’s kid, that is weird and creepy

I love the whole my name is Chahat Rahil Baig because without my dad, I have no identity etc. but does she not realise, that Baig is also given to her from her dad????

LOLLLL THE DRAMATICS OF SEEING SINDOOR IN HER HAIR (umm surely this isn’t that serious of a situation, she could literally just say idk) 

Anyways, I hope you enjoyed this, I will be liveblogging here and there, but proper liveblogs will happen when I’ve caught up. I hope all of you are happy, safe and well!

#qurbaan hua

[takawtikim]

A Tase of Chinatown by Friends and Family

I am back in Friends and Family to try their newest menu: The taste of China Town. Have you been to Manila’s Chinatown, Binondo.

Binondo is a district in Manila and is referred to as the city's Chinatown and is the world's oldest Chinatown.

It is the oldest Chinatown in the world, established in 1594 by the Spaniards as a settlement near Intramuros but across the Pasig River for Catholic Chinese, it was positioned so that colonial ruler could keep a close eye on their migrant subjects. It was already a hub of Chinese commerce even before the Spanish colonial period. Binondo is the center of commerce and trade of Manila, where all types of business run by Filipino-Chinese thrive.

They have a lot of food stalls and restaurants around Binondo. Friends and Family are also bringing out our Chinese Friend's favorite Menu

inspired by the small cafes & tea houses of the world's oldest famous "Binondo".

Crab & Corn Egg Drop (PHP175). It's topped with crispy wonton threads and its already good for sharing, but I can definitely finish this in one sitting!

Sweet & Sour Bola Bola (PHP275). Whenever I visit a Chinese Restaurant I make sure that I order sweet and sour pork and this one's definitely good. It's actually shanghai meatballs topped with pineapple, carrots and bell peppers.

Maki Mi (PHP250). This Maki Soup with Egg Noodles and Fried Pork is already good as it is but make sure to add in the black vinegar as it'll make it flavorful.

Maki & Kiampung Combo (PHP350). This is an all-day meal and I can have this 3 or maybe 4 times a day! Lol Maki Soup served with a single portion of Kiampung Rice.

5 Treasures Kiampong Claypot Rice (PHP295). Here's a bigger version of the Kiampung Rice mentioned above. It is topped with Chinese Sausage, Omelette, Peanuts, Pickled Mustard Greens, Thinly-Sliced Pork Humba and perfectly paired with Sunshine Hot Sauce!

Chili Garlic Mixed Seafood Japchae (PHP395). My friends know me too well that I am really into Korean Food! I got so happy that Japchae was served. :P This Mixed Seafood Japchae is laced with Xiao Xing wine and topped with fried chilies and garlic.

Honey Lemon Chicken (PHP295). Definitely one of my faves because of the chicken skin! I like that the chicken skin is still crispy even though it's already soaked in Honey Lemon. This is indeed A MUST TRY! I wasn't able to control myself as I think, I ate almost (or not) of the chicken skins. (Sorry, friends! Lol)

Torta De Cangrejo (PHP350). Crab Omelette! It has carrots, peas, and wansoy plus its topped with a superior sauce.

3 Kinds of Buchi (PHP120). I'm not a fan of buchi, but I swear this is something! It's the first time that I enjoyed eating buchi that I would definitely ask for more if given the chance. HAHA. My personal fave would be the one with Flattop and Salted Egg Cheese Dulce Filling.

Cold Almond Jelly (PHP120)

Cold Mango Sago (PHP195)

Friends and Family is always a favorite and I always recommend it to my friends. Everything is so good and everything is worth the price.

#casual dining

[cnfhumss12a-blog]

Back to Benavides

By Andrea Dee

When I properly returned to Binondo – to the world’s oldest Chinatown which happens to be in Manila  – after approximately ten years, the first place I walked by was a mami and siopao (although I always remembered it for the siomai) restaurant called Masuki, magnetically dragging me to its front step, as charming as always. It struck a familiar chord in me, with regular Sunday breakfast trips to Masuki in my childhood coming up to the front of my mind. Walking around in Binondo just looked different, but maybe that’s because I always used to go to Binondo with my family before. I’ve never really been there alone, so maybe, that’s why I saw the place that way. Maybe it’s because I’ve grown, as well.

Chinatown has grown a lot as well, since its foundation in 1594 and with the establishment of multiple schools and business and with the immigration of many Chinese-Filipinos. Despite the ways Chinatown has grown, though, I’ve heard that Masuki remains exactly the same since its establishment in the 1930s. And to me, it definitely felt like it didn’t change one bit.

See, Masuki and the taste of their chicken mami with its sweet asado sauce never changed over the years and the giant siomai that's as big as my fist reminds me so much of my childhood. The chicken mami, priced at PHP150 for a regular and a PHP160 for a large, had clear soup and plain-tasting noodles with chopped boiled chicken on top, a side of green onions, and a small cup of its signature sauce. You could either pour some sauce over every bite of noodles, or not make use of the sauce in any way - it depends on the person’s preference - but I always liked eating the noodles with the sauce. I think that the sauce is what gives the mami its flavor. However, despite how much I personally liked the mami, I’ve heard people say that they really hate it because the soup supposedly smells bad, but I’ve always had a terrible sense of smell, so it was always just amazing.

Masuki, in all its home-y hole in the wall glory, can be found on the quiet street of Benavides. Benavides is a smaller street one turn away from the busier streets of Ongpin and Salazar, with barely any cars or traffic passing through it, making the street much quieter and more peaceful. Unlike Ongpin street, it is very easy to just walk on Benavides without having to worry about getting hit by a car or running into a tricycle.

Just meters away from Masuki is a Chinese bakery called Wan Kee Bakery Inc. While Wan Kee Bakery isn’t necessarily as big a part of my childhood as Masuki was, it’s part of my life because of its giant siopao. Since I was young, I always liked eating siopao for some unknown reason, and my mom would sometimes bring home siopao – especially the giant siopao – from her trips to Binondo.

The giant siopao first entered my life a few years back when I was twelve or thirteen. My mom brought it home, put it on a plate and compared the size of it to my face for the laughs. I remember even measuring the siopao’s diameter once with a ruler, and if my memory serves me right, the siopao has an approximate eight inch diameter. When you lift the siopao, it feels as heavy as a rock, and it’s filled with pork filling, some veggies and a giant century egg in the middle. It was definitely big enough for four people to share, and even so, it was still extremely filling that it could pass for a whole meal with its thick fluffy bread and the meat inside that was just the right mix of salty and sweet.

So of course, before going back to Binondo, I asked my mom where that giant siopao came from. She told me about the location, what it was called, and that’s how exactly I ended up at Wan Kee Bakery.

It was my first time to ever actually step into Wan Kee Bakery, and some part of me expected it to be a bigger store. (It’s probably because of the size of the siopao.) The entrance didn’t look fancy and honestly, it looked sort of dingy from the outside. If you don’t look around while walking or if you’re not specifically looking for Wan Kee Bakery, you probably won’t be able to spot it. Lucky for me, I was both looking for it and looking around as I walked, so I was about to find it on my first try. But yeah, it didn’t look like how I expected it to look like. In my head I had this image of Wan Kee Bakery having bright yellow lights and even LED lights on top of the entrance, a bigger signage, and a larger space inside. So when I went in the bakery, I was internally surprised and maybe sort of disappointed to see how small and cluttered it was. But it did feel just as homey and smelled just as warm as your typical bakery. One of the workers there was still baking fresh goods in front of their dirty glass window, that anyone passing by could peek in and see the goods being baked in the morning.

The bakery had one corner cluttered with bread boxes and barely enough space for buyers to walk around in. But right when you enter the shop, just less than two meters from the entrance, the first thing you see are freezers where their siopaos are stored. In one freezer are the smaller siopao – bola-bola, monggo, asado, they'll have it. Beside it, in a bigger freezer, are the bigger siopaos. Heh, seeing the giant siopao made me laugh to myself. I even wanted to buy some, but I was worried that I wouldn’t be able to finish it.

Moving on from the siopao, the bakery also has different breads such as rolls of various flavors, cheese breads, donuts, pies, cake, and yes, hopia. And take note, they have five different types of hopia - baboy special, ube, yellow monggo, black monggo, and monggo with peanut. I've never been the biggest fan of hopia, but surely, this may be the store with one of the most varied options of hopia flavors to choose from. However as a fan of donuts and pies and siopao, the egg pies, donuts and smaller siopaos did look especially appetizing. The asado and bola-bola siopaos were fresh out of the steamer and smelled savory and flavorsome. The egg pies looked soft and sweet, and the sugar coating the donuts made it look extremely inviting to my childlike taste buds. Though I unfortunately left the store empty handed because it was a bit crowded when I went in, and I never really liked buying things when the store was still so full. Also, I hadn’t even eaten lunch, and I didn’t want to buy bread and pastries when I haven’t eaten yet.

When I left Wan Kee Bakery with empty hands and walked a little more, I was almost at the end of the road. It was a dead end where you would turn left and go on to the larger and busier streets of Ongpin and Salazar, and already being in Binondo, of course I had to check out Ongpin Street and Salazar Street as well.

But while there’s more life, more hotels, more drugstores, more Chinese restaurants, more merchandise stores and probably much more culture and history on the streets of Ongpin and Salazar, they don’t and didn’t trigger any warmth in me as I walked on those streets. I didn’t spend much time walking around in Ongpin. I only took in the busy crowds, the honking cars and the bad traffic, with my mind unintentionally comparing Ongpin’s hustle and bustle to the stillness and calmness of Benavides.

See, I like the tranquility and sentimental value in the places I go to - which may be why I’m always drawn to Masuki, and always drawn to that giant siopao in Wan Kee. And as far as I know, there is only one Masuki, and only one Wan Kee Bakery in Binondo. That, I feel, is the reason why no other street can really bring back the same warm and fuzzy childhood memories that Benavides Street does, in all its familiarity.

Until now, I can remember how on those Sunday mornings from my childhood, my mom used to give me and my older sister money. She would tell us to go to the small hair salon right across the street to get our hair cut before we would go to Divisoria. These days, my sister and I don't go there as often as before because of our schedules. My mom does occasionally go, though. Sometimes, I have to go with her because the dermatology clinic I go to is in Bambang, near Binondo, and afterwards, she would bring me with her to a Chinese restaurant so she could buy takeout for our lunch. More often than not, she would just leave the house while we're asleep and bring home the food herself.

When I returned to the Binondo area on my own, around ten years after our regular Sunday mornings in Binondo, it was my first time to actually go to Wan Kee Bakery, to Ongpin Street, to Salazar Street - it was the first time for me to actually experience and walk through Binondo alone, without my dad or my mom or my sister. I like to think that it’s different seeing it when you’re a little kid compared to when you’re seeing it now, when you’re old enough to think for yourself and not get lost on the streets all that easily anymore.

Ah, it’s time for lunch.

From Ongpin and Salazar, from the front of the big Chinese drugstore across the dead end where you turn left, I slowly returned to Benavides. Walking back, I took longer looks at the signs over the stores, walking and avoiding the few passing cars until I stopped where a large red-orange gate was open. I walked down the two tiny steps leading into the restaurant and sat at a corner table, smiling to myself upon spotting the exact same table where my family and I used to sit at for our Sunday breakfasts.

Even from a different view, Masuki still looked the same after so many years, with its wooden chairs and tables and checkerboard patterned flooring. The same cashier, the same kitchen, the same bathroom, the same menus. I don’t know if the workers were still the same people from before, but it sure felt so familiar. Staying close to familiarity, I ordered one regular mami, and I ate it the exact same way - picking up a bit of the noodles with my chopsticks and spooning up some sauce and slathering it all over the noodles before eating it. I can still recall how my mom and I would share one large bowl of mami because I was still small, and looking back on it now, it's really heartwarming. These days, I can finish a whole bowl of mami all on my own but the the warmth that comes from eating it is still there.

Despite how Masuki looked exactly the same, the area right outside it was different. Yeah, the bakeries, the trading stores, the other restaurants were still there, but the hair salon we used to go to when we were younger had closed down and was replaced with a garage that seemingly looks like one for a factory.

Ten years really do seem to bring a lot of change to a once-familiar place, huh? But at least, you know in yourself that the feelings that those once-familiar places, such as the warmth Benavides has me feel every time I go there, brought you will never change.

 Gallery: https://cnfhumss12a.tumblr.com/tagged/Andrea

#english #Andrea

[liputanviral-blog]

Mencicip Japanese Hambagu Steak, Hamburg Steak khas Jepang

Liputanviral - Bagi Anda penggemar dorama Jepang dan penikmat bento cantik pasti tak asing dengan olahan daging steak cincang yang dibentuk bulat. Sajian ini dikenal sebagai Japanese Hambagu Hamburg. Dalam bahasa universal disebut hamburg steak. Memang ini bukan makanan asli Jepang, tapi Jerman (Hamburg) maka disebut sebagai hamburg steak. Hamburg steak tak ubahnya seperti kombinasi patty burger dan juga bakso, dalam ukuran yang berkali lipat lebih besar tentunya.

Hanya saja, meski aslinya berasal dari Jerman, namun tak bisa dimungkiri kalau hidangan olahan daging ini memang sangat populer di Jepang. Jepang pun bahkan membuat berbagai varian hamburg steak sesuai dengan lidah mereka yang menjunjung umami. Bagi orang Jepang, hamburg sendiri sudah menjadi olahan hidangan daging yang khas dan juga salah satu sumber energi. Kepopuleran japanese hambagu ini pun sampai ke Indonesia. Ishigamaya berekspansi untuk menggoda lidah orang Indonesia untuk mencicipinya. Shota Kidokoro, President PT Kichiri Rizki Abadi yang menaungi salah satu restoran hamburg steak di Jepang Ishigamaya mengungkapkan bahwa orang Jepang rela mengantre demi seporsi hamburg steak. "Ini adalah restoran Ishigamaya pertama di luar Jepang," kata Kidokoro saat pembukaan Ishigamaya di Plaza Indonesia beberapa waktu lalu. Kombinasi internasional "Hati-hati panas," kata seorang pelayan mengingatkan saya untuk tidak sedikit menjauh dari meja. Segera setelah seporsi hamburg steak disajikan, sang pelayan pun segera meminta saya untuk menutupi wajah dan baju dengan tisu yang diberikan. Hal ini dilakukan agar saus yang disiramkan ke hot plate steak ini tak 'terciprat' ke baju atau wajah. Namun jangan bayangkan kalau saus ini bakal membuat steaknya 'berkobar' dan 'berasap.' Memang berasap, namun atraksi asap gara-gara siraman saus ini hanya sebentar saja. Hamburg steak ini memiliki ukuran yang cukup besar. Bahkan sedikit agak lebih berat dibanding dengan ukuran steak pada umumnya. Jika steak biasanya seberat 150 gram, hamburg steak ini punya berat 180 gram. Saya pikir dagingnya saja pasti akan 'cukup' mengenyangkan. Sayangnya saya salah besar, hidangan ini bukan hanya cukup mengenyangkan. Tapi sangat mengenyangkan! Bayangkan, satu porsi hamburg steak ini diberisi 180 gram daging steak, spagheti, saute jagung pipil dan buncis kecil. Selain itu juga ada tambahan mini salad dan sepiring nasi. Buat saya pribadi, porsi ini terbilang berlebihan. Ada dua macam karbohidrat yang ada dalam satu sajian. Belum lagi jagung pipil di dalamnya. Namun kalau tak ingin makan nasi, Anda juga bisa memilih roti sebagai penggantinya. Saya sedikit melakukan kesalahan saat makan hamburg steak ini. Saya tak langsung menyantapnya. Akibatnya, bagian bawah hamburg steaknya nyaris terlalu kering dan well done. Beruntung, ukurannya yang cukup besar ini membuat bagian tengah dagingnya masih terjaga. Meski dagingnya sudah tak lagi pink, namun dagingnya tak juga well done. Saat dibelah, hamburg steak ini punya bagian atas atau crust yang renyah. Namun di bagian dalamnya, daging gilingnya masih lembut dan juicy. Tak butuh pisau untuk membelah hamburg steak ini. Untuk menjaga agar daging sapi Australia ini nikmat disantap, Ishigamaya menggiling dagingnya sendiri di restoran. Yukihito Sakase executive chef Ishigamaya mengungkapkan bahwa setelah digiling, daging ini kemudian dicampur dengan berbagai bumbu dan sayuran untuk menciptakan rasa daging yang nikmat dan lembap ketika digigit.

Untuk menghasilkan daging yang renyah di luar namun lembut di dalam, hamburg steak ini dipanggang dalam oven batu khusus dengan suhu 400 derajat Celcius. Tujuannya untuk mengunci jus daging agar tetap berada di dalam daging. Satu hal yang disayangkan adalah, rasa saus originalnya yang menurut saya terlalu asin. Ketika disiramkan ke atas hamburg steak, bentuknya yang bulat seperti bola tak bisa menahan saus agar tetap melekat di atasnya. Alhasil, sausnya sebagian akan terserap ke daging dan sisanya akan meluncur ke spagheti tawar dan sayuran di piring. Ketika saus tercampur dengan sayuran dan spagheti, rasanya akan jadi terlalu asin. Namun Sakase mengungkapkan bahwa khusus di Indonesia, Ishigamaya menghadirkan beberapa pilihan saus selain original. Sausnya antara lain teriyaki cheese cream, napolitan, dan chef special sauce. Read the full article

#hamburgsteak #jepang #kuliner #RekomendasiRestoran #restoran #Steak

[phgq]

DTI-Bulacan releases SRP for noche buena items

#PHnews: DTI-Bulacan releases SRP for noche buena items

CITY OF MALOLOS, Bulacan -- The Department of Trade and Industry (DTI)-Bulacan has released the suggested retail prices (SRP) for the different noche buena products to allow consumers to plan their purchases this holiday season.

During DTI-Bulacan's Kapehan with media partners held at Max's Restaurant in this city on Tuesday, Ernani M. Dionisio, director-in-charge of DTI-Bulacan, said the SRP on these products would serve as price guide for consumers.

Dionisio said the SRP specifically targets various brands of ham, fruit cocktail, cheese, sandwich spread, mayonnaise, queso de bola, pasta or spaghetti, elbow and salad macaroni, spaghetti sauce, tomato sauce, and creamer.

He said those products are commonly used and prepared for noche buena.

"Setting SRP means that the price should not deviate from how much it will sell in the markets. Well, it is good if it is lower than SRP," Dionisio said.

The price guide showed that a 432-gram fruit cocktail ranges from PHP50.35 to PHP56.45; PHP72.10 to PHP73.65 for 822 grams; PHP72.90 to PHP76.15 for 836 grams and PHP202.20 to PHP239.40 for three kilograms.

For sandwich spread pouches, 80ml has an SRP of PHP21.05 to PHP33.40; PHP52.50 to PHP89.45 for 220ml; and PHP139.25 to PHP155.40 for 470ml. For sandwich spread in jar, the SRP is PHP59.85 for 220 ml; PHP70 to PHP99.80 for 220ml; and PHP122.85 to PHP205.80 for 470ml.

On the other hand, mayonnaise in pouch is PHP29.90 for 80 ml; PHP47.55 to PHP83.35 for 220ml; and PHP95.05 to PHP159.65 for 470ml. For mayonnaise in jar, SRP is PHP84.50 to PHP90.05 for 220ml; PHP96.50 to PHP196.35 for 470ml; and PHP140 to PHP283 for 700ml.

For queso de bola, the SRP for 300 grams is PHP169; PHP199 to PHP320 for 350 grams; PHP279.50 to PHP410 for 500 grams; and PHP435.30 to PHP539.00 for 750 grams.

For spaghetti pasta, the SRP for 200 grams is PHP19; PHP30 to PHP52.50 for 400 grams; PHP33.75 for 450 grams; PHP55 to PHP73 for 500 grams; PHP56 for 800 grams; PHP59 for 850 grams; PHP57 to PHP87.65 for 900 grams; and PHP92.50 for a kilo.

Dionisio assured the consumers that despite the expected increase in demand for noche buena products, the prices of products in the SRP list will remain until the end of Christmas season.

He said that manufacturers have to submit first data to DTI for price analysis and confirmation before any new adjustment on SRP may be made.

“As the price guide has been released, any adjustment would be considered only after this year’s Christmas season,” he added. (PNA)

  ***

References:

* Philippine News Agency. "DTI-Bulacan releases SRP for noche buena items." Philippine News Agency. https://www.pna.gov.ph/articles/1086586 (accessed November 21, 2019 at 01:55AM UTC+14).

* Philippine News Agency. "DTI-Bulacan releases SRP for noche buena items." Archive Today. https://archive.ph/?run=1&url=https://www.pna.gov.ph/articles/1086586 (archived).

#Philippines #News #Filipino #Pinoy #Tourism #Politics #Culture #Editorial #Environment #Society #History

[angsarapblog]

After our vacation in Europe our last destination back to Auckland New Zealand was in Hong Kong, we had almost one whole day to spare before boarding our connecting flight in the evening. Eight hours is not a lot of time for Hong Kong as there are many things to do here but we had been here a lot of times plus I lived here during the late 90’s and early 2000’s so we had done most of the touristy stuff. What we planned to do here was to do some food tripping on the cheap Michelin star restaurants and of course Jollibee and that’s what we exactly did.

Din Tai Fung at Silvercord, was our second stop, it was Lunch time, but we just ate at Jollibee 3 hours ago, and since we prepared for this, our tummies are up for the challenge. Din Tai Fung for those who does not know is quite a popular restaurant worldwide, a restaurant that started in Taipei with branches Australia, China, Hong Kong, Indonesia, Japan, Macau, Malaysia, Philippines, Singapore, South Korea, United States, Thailand, UK and the UAE. This restaurant is known for many things, first is their Xiao Long Bao, its named one of the top ten restaurants in the world by The New York Times in 1993 and it is branch in Silvercord Hong Kong, Causeway Bay Hong Kong and Macau, gained a one-star Michelin award.

It was just after lunch around 1:00 PM when we got in here, it’s a good time to visit it at that time so you avoid the lunch hour queue, having said that there was still a bit of queue when we came in, but it was not long, so we got seated after 20 minutes. It is my first time in any Din Tai Fung restaurant so I did not expect how it works but as we got handed with a piece of paper it reminded me of how things are ordered in Tim Ho Wan where you tick what items you want and things are made to order, so don’t expect it be like a yum cha style affair as food will not come to you in carts.

As our tables are set the server suggested to do our dips and explained the perfect ratio of soy sauce and vinegar which is also indicated in the “Guide to enjoy the Xiao Long Bao” pamphlet in each table.

As they prepared our sauce, we ordered some soy milk to start with then we proceeded to tick items on the order slip. Dishes come as they are cooked so don’t expect them to all come at once.

First order that came in was their world-renowned Xiao Long Bao, basically a Steamed Pork Soup Dumplings (HK$62.00). It will be hot so be careful, do not put everything in your mouth, I learned my lesson the first time I tried this dish. To best enjoy this is to put it in a spoon, poke a small hole so the soup comes out, add a bit of sauce then enjoy the soup then the dumpling. It was good, the soup was very tasty, porky in a really good way.

I also ordered some Noodle tossed with Spring Onion and Soy Sauce (HK$52.00), a noodle dish that I discovered recently when I had it in Shanghai Street in Melbourne. It’s such a simple noodle dish that looks tasteless but don’t be fooled by its looks, its one tasty treat. The texture of noodles is quite good, reminds me how the Japanese gets serious with their noodles. My daughter loved it and thought the flavour is nearly similar to the IndoMie.

After that we had the Deep-Fried Chicken and Shrimp Spring Rolls (HK$52.00), nothing special but it was good, crunchy and tasty, I just think I just make better spring rolls than this 🙂

Then this Steamed Shrimp and Pork Shao-mai (HK$84.00) came in, I love its presentation, it was large, plump, chunky, juicy and tasty.

Steamed Red Bean Paste Dumplings (HK$48.00) was served next, this was surprising to me. I was expecting a thicker moist outer shell, but it came in with a dry thin dumpling wrap. Its red bean paste lover’s dream, the ratio of warp to filling is like 1 is to 20.

Then the last thing to arrive was this Steamed Pork bun (NZ$18.00/each), at this point we were quite full, so we just ate one and took home the other two which we ended up snacking in the plane. It’s similar to the Filipino Siopao Bola Bola, filled with minced pork clumped together rather than the barbecue style one, never the less it was good as well.

Overall, we were satisfied, great food which I think were meticulously prepared. Staff was great and the place was clean than most Hong Kong restaurants I tried. So, was it Michelin Star worthy for me? Well the Xiao Long Bao is.

Din Tai Fung Address: Silvercord, Shop 306, 3/F, 30 Canton Rd, Tsim Sha Tsui, Hong Kong Phone: [phone] Website: http://www.dintaifung.com.hk/

Din Tai Fung Silvercord (Hong Kong) After our vacation in Europe our last destination back to Auckland New Zealand was in Hong Kong…

#Restaurant #Review

[thehungrykat1]

New Dishes and All-Time Filipino Favorites at Sentro 1771

Sentro 1771 has just introduced some new delectable dishes to complement their classic all-time Filipino favorites on the menu. This well-loved homegrown restaurant, which is an offshoot from the timeless Chateau 1771, first opened its doors in Greenbelt in 2002 and continues to be a dining destination for foodies, balikbayans, and foreign businessmen who want a taste of modern Filipino cuisine with a twist.

The Hungry Kat was invited to visit Sentro 1771′s Bonifacio Global City branch located at the ground floor of the Uptown Place Mall. Sentro 1771 is part of the 1771 Group of Restaurants that include Chateau 1771, Cafe 1771, and Flatiron 1771, which actually shares a space just beside the restaurant. This is the third and newest branch of Sentro 1771, with their other branches in Greenbelt 5 in Makati and at Capital Commons in Ortigas. 

The first in modern Filipino cuisine, Sentro 1771 pioneered the concept of playing with our favorite local dishes using a variety of Western and Asian influences. The restaurant comes with beautiful wooden interiors and bright natural lighting, setting up a sophisticated, native feel that’s perfect for hearty dinners and get-togethers. 

This branch also has a small private dining area which can host around 20 to 30 guests. The room actually connects to both Flatiron 1771 and Sentro 1771 so it can serve both restaurants depending on the occasion. This is where my friends and I gathered for lunch that afternoon. 

I can’t believe that this is only my first time to dine at Sentro 1771, but it couldn’t come with a better group of friends. We started with a few of their Filipino beverages like the Avocado Shake (P150) and the classic Bottomless Sago't Gulaman (P150). They also have other local drinks like the Native Hot Chocolate and original Filipino-style Sentro Cocktails using buko pandan, calamansi, and even sampalok as ingredients.

Sentro 1771 shot to fame with their original Filipino twists to classic dishes. One of these is the Fried Kesong Puti (P420) which comes with native white cheese, breaded and deep-fried until golden brown. This is served with sweet chili guava sauce and garlic dip. These soft and pillowy cheese balls are great appetizers to start with.

There is also the Macao Chorizo and Cheese Tidbits (P380) which are mini spring rolls filled with Macau chorizo, shallots and keso de bola. I love the contrasting textures and flavors of both starters, with this one giving us crunchy and salty bites.

The Rated GG (P550) is one of Sentro 1771′s signature dishes. This can serve as an appetizer or part of the main dishes if you prefer. The galunggong fillets (round scad) are fried in garlic oil and topped with browned garlic, giving it a majestic flavor and aroma. I have never tasted galunggong as good as these!

Aside from its signature favorites, Sentro 1771 also has some new items on the menu like the Shrimp Cracker Salad (P550). This comes with shrimps and singkamas (Mexican turnip) flavored with lemongrass, lime, cilantro and garlic in lime mayo on a bed of shredded lettuce, then served with kropek.

Another new vegetable dish is the Seafood Laing (P580) which is a levelled-up laing that comes with garlic shrimps, fried hito flakes and grilled squid. This seafood and vegetable combination is a healthy dish to have on the table and fortunately, it’s not as spicy as it looks.

The Bangus Pandan (P560) is another one of their new specialties. The bangus or milkfish is wrapped just like a chicken pandan with a stuffing made from miso, tomato, and malunggay grilled with pandan leaves. It’s a cute and different take on the fish that we all love.

Joining their list of signature dishes is the Garlic Steak (P860) with its marinated slices of beef top blade topped with fried garlic bits and garlic butter. This is a steak done the Filipino way, with loads of garlic and simply oozing with flavors.

Don’t forget about their classic Specialty of the House - the Corned Beef Sinigang (P640). I thought that this was just a usual pot of sinigang but I was so pleasantly surprised with how good it was.

The sinigang is a tamarind-based broth mixed with native vegetables and meat or seafood. This hearty dish comes with generous portions of corned beef short plate and boneless beef shanks, cured in-house for 3-5 days, which give it a sour and savoury combination.

This turned out to be my favorite dish that afternoon, especially with the very tender corned beef chunks and the flavorful sour broth. I had to order a plate of white rice just because of the sinigang. I call this a truly elevated Filipino dish.

Of course, this other classic Filipino favorite is always welcome on the table. The Boneless Crispy Trotter (P696), otherwise known as Crispy Pata, is part of every Filipino celebration. The crispy skin just crackles with every savoury bite, and the juicy pork dipped in soy sauce also goes so well with rice.

Time for desserts! The Keso Flan (P230) is a baked, no crust cheesecake served with a slice of queso de bola and red egg. This sweet and indulgent dessert is perfect for the Filipino’s sweet tooth.

You can also try the Fried Suman with Mangoes (P200) which comes with rolled-out suman fried to a light crisp. This is then topped with slices of ripe mangoes and served with sweet coco jam.

One of their most popular desserts is the Coffee Pie (P250) which remains to be the only one of its kind in the metro. This a must have even for non-dessert lovers with its chocolate-cashew crust and coffee fillings topped with cream cheese and toffee sauce. My first ever visit to Sentro 1771 turned out to be such a sweet and satisfying experience because I was able to try some of their best specialties all in one go. Sentro remains to be one of the best places to bring your family and friends, so I will definitely be back here real soon.

Sentro 1771

G/F Uptown Place Mall, 36th Street corner 9th Avenue, Bonifacio Global City, Taguig

792-9133 / [phone]

#Sentro1771 #NewDishes #UptownBGC #FilipinoFood #CrispyPata #Steak

[thorhaugesmart4-blog]

Situs Livescore Hasil Bola Liga Champion Tercepat | Here Is A Method That Is Helping Dieters Eliminate Weight Swiftly

There are a lot of reasons to give up this routine from conserving cash to living a healthier daily life. Some dining establishments provide a regular okonomiyaki. Situs Hasil Bola Apart from this, eggs are minimal in costs. All these symptoms the body is able to cope with for years, albeit much like an engine permanently in third gear. So, why should you care about possibly changing your lifestyle and give thoughts to a balanced diet? Situs Hasil Bola The great secret to losing weight is keeping your metabolism steady. To accomplish this just eat skipping breakfast little bit through-out the day. Eat say 3-5 times a day. You must tips to stop skipping breakfast get enough sleep during your weight loss program. A normal adult would need an approximately 7-8 hours of sleep a day. Sleep helps keep your your bodily system working in perfect order.. Eat 5-6 small meals a day, NO EXCEPTIONS. This frequency is critical to keep your metabolic rate in high-gear. If you recall, I said that in the mornings, your metabolic rate is at it's highest, well if you don't do anything about it, it will drop like a rock. Eating small and consistent meals every few hours is a sure-fire way of making sure that your metabolic rate is maintained at a high rate. Another category of breakfast foods to avoid is certain breakfast cereals. Again, when choosing any kind of cereal, you have to look at the label very closely to see what is really in the box. If you see huge amounts of sugar, you will want to avoid that brand. Commercial breakfast cereals are really a poor breakfast choice! They are typically over processed and devoid of real nutrition. A better choice would be plain oatmeal. Don't buy the instant stuff! Get the steel cut oats, organic if you can. Livescore Bola Tercepat Take the time to boil some water and simmer them for five minutes. Add some fruit, cinnamon, or honey if you want the oats to be sweeter. Now that's a good breakfast choice! Here are some examples of thermogenic foods: green tea, cayenne pepper, mustard, ginger, all types of protein (chicken, fish, egg whites, turkey, cottage cheese, soy, beef, yogurt etc). If you can't eat these types of "foods" during your meal, I'm going to show you a very simple way to make ANY meal thermogenic... ORGANIC HOT SAUCE! Cold ramen is served in restaurants from May through September. Ramen is boiled and then chilled in cold water. The ramen is then poured into a bowl without any broth. Sometimes the ramen is served over ice cubes or with a few ice cubes in it. A soy-sauce based or sesame seed sauce is generally used for the cold ramen and a dash of hot Japanese mustard is on the side of the bowl to mix in with the ramen. The ramen is then covered with cold toppings. Cucumbers, eggs, and ham or pork are the most common. They are served cut in long strips, but you can also find other toppings on your cold ramen. The massage therapist is very great. Permit it to be identified that you believed it to be sorted out an additional way and the precise reason why. They also have several distinct items for the little ones. Truly feel cost-free to shop all around to find the finest deal for your relatives. Do not go grocery buying while hungry to assist you eliminate bodyweight. So halt getting lethargic and dehydrated.

[healthy-and-homemade-recipes]

STUFFED CHICKEN FOR FRIENDS/ POLLO RELLENO PARA LOS AMIGOS

MIS RECETAS DIARIAS/ MY DAILY RECIPE.

# stuffed chicken  #healthy and homemade food     #Comida saludable y casera

STUFFED CHICKEN FOR FRIENDS/ POLLO RELLENO PARA LOS AMIGOS

MÉTODO para 8 personas:

See the recipe in English behind the Spanish one.

"Sólo entre gente de bien puede existir la amistad"

Decir al carnicero que deshuese un pollo de 2 kg, para quedar sin los huesos extra- idos en 1,5 kg, que extraiga la pechuga entera y con traseros deshuesados con su muslo correspondiente.

Macerar pechuga y traseros la noche anterior con medio vaso de coñac de buena calidad y medio vaso de solera o cualquier otro vino seco, salpimentar y tomillo fresco.

Aparte macerar medio kg. de carne picada, 250 g de carne de cerdo y 250 g de carne ternera con una latita de trufa negra, cortada en cuadraditos, pimienta, 1 cucharada de coñac y otra de solera.

Dejar el pollo lavado y limpio por dentro y por fuera para rellenar al dia siguiente. Frotar con pimienta y tomillo fresco.

Mientras tanto en una cacerola poner un litro de agua,una penca de apio,medio bulbo de hinojo, 2 zanahorias, 3 puerros (sólo lo blanco) y todos los huesos y la carcasa del pollo. Dejar hervir y quitarle la espuma que se va formando al principio, corregir de sal y bajar el fuego y hervir suavemente media hora.

RELLENO: Ya escurrido, pelamos y quitamos la semillas a una manzana ácida,  cortada en cuadraditos, 1 cucharada de perejil picado, un ajo picadito, 2 cucharadas de pan rallado, 100 g de anacardos troceados bruscamente, 1oo g de ciruelas negras  picadita en trozos, una cuchara- dita de grasa de cerdo o aceite de oliva, una cuharadita de tomillo fresco. Mezclar todo muy bien con las manos y hacer una bola, dejar reposar media hora. Rellenar el pollo, poniendo capas del relleno y dando la forma del pollo hasta terminar con la pechuga y los traseros con el muslo. Ya todo colocado en su sitio. Con aguja e hilo, coser el pollo para que no se salga el relleno.

Ya formado el caldo sacar verduras y huesos y transferir a la bandeja del horno. En la cacerola con el caldo con el fuego apagado, colocar con cuidado el pollo relleno, cuando se hinche y tome forma original, dejar hervir a fuego suave unos 15 minutos. Despues con cuidado transferir a la bandeja del horno y y poner caldo, que nunca debe faltar. Empezar a hornear a 200º C los 10 primeros minutos y despues bajar a 170ºC, la hora siguiente, regar con su caldo de vez en cuando para que la carne no se seque. Ya pasado este tiempo pinchar, la pechuga traspasando hasta el relleno y comprobar que la aguja sale seca y sin liquido. El pollo esta cocinado. Apagar el horno y dejar reposar y comprobar que esta bien dorado de forma uniforme. Ya reposado escurrir en una rejilla para que suelte los jugos, se pueda enfriar y se pueda envolver en papel de plata y guardar en el frio.

Hacer la salsa para acompañar el pollo asado, con las verduras y el liquido de la bandeja. Triturar todo. Con esta salsa podemos conseguir una segunda salsa, ponemos en una sarten 2 cucharadas de salsa y 100 g de arandanos troceados, cocinar 2 minutos hasta que se mezclen con la salsa

MY DAILY RECIPE

STUFFED CHICKEN FOR FRIENDS

Method for 8 people:

VOLTAIRE said: "Only among good people Friendship can exist "

Tell the butcher to bone a chicken of 2 kg, to be left without the pitted bones Left at 1.5 kg, remove the breast Whole and with legs pitted with your corresponding thigh.

Macerate breast and buttocks the night before with half a glass of cognac of good quality and half glass of Solera or any other dry wine, season and fresh thyme.

Besides macerating half a kilogram. of minced meat, 250 g pork meat and 250 g beef with a black truffle, Cut into squares, pepper, 1 tablespoon cognac and a solera.

Leave the chicken washed and clean inside And on the outside to fill in the next day. Rub with fresh pepper and thyme.

Meanwhile in a saucepan put a Liter of water, a stalk of celery, half Fennel bulb, 2 carrots, 3 leeks (only white) and all bones and The chicken casing. Let it boil and Remove the foam that is forming at first, correcting of salt and lowering the fire And gently boil half an hour.

FILLING: Already drained, peeled and removed the Seeds to an acid apple, cut In squares, 1 tablespoon parsley Chopped, minced garlic, 2 tablespoons breadcrumbs, 100 g cashew nuts Chopped abruptly, 1oo g of plums Black minced in pieces, a spoon- Pork fat or olive oil, A teaspoon of fresh thyme. Mix All very well with your hands and make a Ball, let stand for half an hour. Fill the chicken, putting layers of the Filling and giving the shape of the chicken up.Finish with breast and buttocks With the thigh. Already all placed in his Site. With needle and thread, sew the Chicken So that the filling doesn't go out.

Already formed the broth take out vegetables and Bones and transfer to the tray Oven. In the pan with the broth with Fire off, place carefully The stuffed chicken, when it swells and takes Original shape, let it boil to fire Soft about 15 minutes. Then with Carefully transfer to the oven tray and and put broth, which should never Miss. Start baking at 200 º C The first 10 minutes and then Go down to 170 º C, the next hour, water with your broth from time to time So that the meat doesn't dry. Already past this time puncturing, the Breast passing through to the filling And check that the needle comes out dry and no liquid. The chicken's cooked. Turn off the oven and let stand and check that it is well golden Uniform shape. Already rested draining on a grate To release the juices, you can Cool and can wrap on paper Silver and keep it in the cold.

Make the sauce to accompany the roasted chicken, with vegetables and tray liquid. Crush All. With this sauce we can get A second sauce, we put in a Frying pan 2 tablespoons sauce and 100 g Chopped blueberries, cook 2 Minutes until they are mixed with The sauce.

#pollo relleno para los amigos

[chelsaat-blog]

In Chiapas, you will want to continue eating

The state of Chiapas is one of the richest in culture, nature and gastronomy of our country, because, although each region and population has its own preparations, flavors and styles, there are certain dishes that are especially representative of their culinary heritage. Then, we present you the dishes that you have to try when you take one of the flights to Chiapas, where we assure you that you will want to continue eating.

Cochito baked

Baked cochito, originally from Chiapa de Corzo, is pork meat marinated with spices and then baked, which is usually served with the juice of meat, beans and rice. It is a classic preparation for the January party, a local celebration that if you have the opportunity, you can´t miss it.

Bread soup

Also known as party soup, bread soup is a basic dish of the state, is prepared with French type bread, banana, raisins, boiled egg, green beans and spices such as saffron, oregano and thyme. Sometimes other vegetables such as peas and carrots are added, this soup used to be prepared in the vigil season.

Tamales that you should eat in Chiapas

Another of the most typical dishes of Chiapas are tamales, their preparation and ingredients vary according to the region of the state, however, the best known are tamales de bola, corn tamales, tamales de chipilín which is a traditional regional leaf, the tamales of saffron and the tamales de cambray. Don´t hesitate to taste one of each flavor because each one has its characteristic and delicious touch.

Stuffed cheese

The delicious stuffed cheese is a typical dish of the Ocosingo region, its main ingredient is a ball cheese prepared by hand in the same town, then stuffed with pork hash and bathed with a sauce of tomato, olive and sweet pepper, this Cheese just by watching it will start you tasting it in your mouth.

Fish in Chumul

Also known as wrapped fish, this dish consists of white fish with tomato, onion, garlic, epazote or holy grass, wrapped in banana leaf and steamed. Although its preparation is quite simple, the flavor of the coasts of Chiapas are what give it a unique flavor, since on its coasts are large amounts of marine species that are also part of the cuisine of Chiapas.

Chipilín with little balls

Originally created in the region of Chiapa de Corzo, chipilín with little balls is nowadays a very traditional dish from the center of the state, it is an appetizing soup prepared with a local leaf called chipilín and with balls of dough and lard, corn, tomato, fresh cheese and cream. It is certainly one of the richest you can eat in the state.

To drink we recommend the most traditional drinks that are the pozol, the tascalate and the pox, as well as the local coffee, that after tasting it you will want to take some kilos home to continue enjoying a bit of the delicious Chiapaneca cuisine. Now you know, these are just some of the dishes that you can´t miss on your next flights to Chiapas, enjoy it.