Friday, June 12, 2009

The Happy Shirt Will Make You Happy

Tired of the usual shirts you see in shopping malls? Ever thought of a good t-shirt shout out but never got to find one? Then let THE HAPPY SHIRT make you happy!


Hubby and I should wear this!

Is this mine?

so anime.. .

 More than a year and sooo in love, these two!

Teehee! I never thought I'd ever admire my younger brother and his girlfriend in any way until they came up with this! My brother is 19 and his girlfriend just turned 18. And what good entrepreneurs they are! Not to mention being a good artist as well because they are the ones who come up and make all of the shirts! Guess it runs in the family....hehehe!


my younger brother, Ian!

my brother's girlfriend, Camille!

Please support these two in their business as it is quite rare to see people from the younger generation take their futures sooo seriously. Visit their online store at thehappyshirt.multiply.com now!

Love lots,

Not Your Ordinary Chicken Mami on Recipe of the Day

I never really enjoyed eating instant mami, save for some time when I really don't have a choice. Well, everything instant has an original source. Have you ever tried making your own chicken mami? Here's how we do it..



Ingredients:

1/2 tsp ground pepper
1 tbsp salt
3 tbsp soy sauce
1 thumb size ginger or 1 tbsp ginger powder
1 tsp sugar
1/2 kg chicken, cut into serving pieces
1 tsp garlic minced
1 whole onion, chopped
2 tbsp cooking oil
1/4 kg pork liver
2 packs mami noodles
1 whole pechay baguio cut into strips
1 whole carrot cut into strips
2 stalks onion springs cut into very small strips
1 whole garlic, minced and fried
3 whole eggs, hard boiled and cut into strips
optional: ground chicharon

1. Place chicken inside saucepan with enough water to cover the lot. Add salt, pepper, soy sauce, ginger and sugar. Cook to boil and simmer for 10 minutes. Drain chicken and keep the stock. Cut chicken meat into small strips. If there are any leftover chicken bones, put them back into the stock as it will add chicken flavor to it.

2. Boil pork liver in salted water and drain. Cut into small strips.

3. Blanche pechay baguio and carrot strips. Arrange pechay baguio, carrots, spring onions, fried garlic, ground chicharon and eggs in serving plates.

4. Saute chicken and pork liver strips in onion and garlic until chicken is golden brown. Arrange in a serving plate as well.

5. Blanche mami noodles and place into serving bowls, around 2 cups each. Add a helping of chicken, pork liver, pechay baguio, carrots, onion springs, fried garlic, ground chicharon and eggs on each bowl.

6. Heat stock to boil, then switch to low fire to keep the stock hot. Add more salt depending on taste. Pour enough stock to cover mami and other ingredients. May serve 10.



Try this one for the rainy days!

Love lots,

Monday, June 8, 2009

Contest Time: Do You Like Your Partner Hairy or Smooth

(photos taken from www.veet.ca)


Hi! I'd just like to announce that Kikay Exchange as well as Swipe Some Gloss is giving away Veet products to the people who will best answer the questions: "Do you like your partner hairy or smooth?" and "Are you turned off by bodily hair?" respectively.

Click on the questions for more details and may the best hairy gal win!

Love lots,

Sunday, June 7, 2009

Recipe of the Day: Kare Kare

Don't you just crave a certain Filipino dish you most likely get to taste only at fiestas and other celebration? I do! That's definitely what I feel for the Kare-Kare. Here's how I satisfied that craving as well as my family's



Ingredients:

1/2 tsp ground pepper
1/2 tsp salt
1 tbsp soy sauce
a dash of sugar
1 small onion, peeled
1/2 kg beef
1/2 tsp ground pepper
1/2 tsp salt
1 tbsp soy sauce
a dash of sugar
1/2 kg ox stripe
1 tsp garlic, minced
1 whole onion, chopped
100 ml peanut butter, preferrable the non-

sweetened one
2 bundles of string beans, cut into 3 inch pieces
3 bundles of pechay
1 young banana heart, cut into round pieces
bagoong

1.Place beef inside a saucepan with water enough to cover the lot. Add pepper, salt, soy sauce, sugar and onion. Bring mixture to a boil andsimmer for 1 hour. (If you have a pressure cooker, which I don't, it would be very nice as it would take around 20 minutes for the beef to be tender...)

2.Place ox stripe inside a saucepan with water enough to cover the lot. Add pepper, salt, soy sauce and sugar. Bring mixture to a boild and simmer for 1 hour. (You may include the ox stripe in the pressure cooker if you have one.)

3. When beef and ox stripe are in perfect eating condition (hehehe), drain them, keep stock, and saute in onion and garlic.

4. Add stock and bring to a boil. Add peanut butter and banana heart. Regularly mix the stew until desired sauce consistency is achieved.

5. Add more salt depending on taste then add a heaping tablespoon of bagoong.

6. Add string beans then pechay around 5 minutes apart and cook for another 5 minutes.

7. Serve with bagoong.


Love lots,

AH1N1 Scare

Hi! We are well informed in the news that the AH1N1 virus is already in the Philippines. And because our country is not really that rich, or updated with medical facility and training, I am very scared about what will happen if more and more people get infected by the virus. Because of this, I am making my family stay home as much as possible...even if it means not being able to attend the Along Came Baby event today.

Sad, but these kinds of events will keep popping into my calendar every so often, but risking the health of my family is a one big time decision. So yeah, I'm not going. I know where to find Gymboree and the "hard to find" baby stuff sellers anyway...

See you next time!

Love lots,