Hello 2014! :)

Bitstrips version of ourselves  =D

Today is the first day of 2014, and I'm in an inexplicably positive mood.  I dunno.  I'm just... HAPPY. :)

So, how did we celebrate New Year's eve, you ask?

Of course there's the traditional NYE meal, or Media Noche as we call it.  The dinner table can't do without these different round fruits! :)  We had grapes, apples, oranges, ponkan and dalandan, we had a melon, watermelon, pomelo, and pear.  There were guava and chico as well.  Ooopsie daisies, don't count!  I knooow, these are only eleven.  The chestnuts didn't make it to New Year's eve because we already ate them a day ahead!  Hehe.  Oh well, there were ham, sopas, sandwiches and brownies to compensate. =P

At 10pm, Rolly and I went to church to celebrate  mass.   We wore our terno Universal Studios shirts because we served as lectors and we had to be in white.  We got back home 20 minutes before 12 midnight, and we just had to take this selfie! :)  Rolly's face was the same in all four shots!  Boooooring. =P  Hahaha.  Kidding, my love!

Excuse the photo quality please! =/

And then the clock hit twelve! HELLO 2014! :)

Fortunately, we had wealthy neighbors who did not seem to care about spending thousands and thousands of pesos on fireworks.  We were at the comfort of our own veranda sharing with them the same night sky and the same beautiful display of lights we did not spend a cent on.  Hehe. =D We were satisfied with our teeny tiny Roman candles and little happy & noisy torotots!  And of course, we didn't let the moment pass without the pangpatangkad new year juuuuuuump!  Oh yes, we firmly believe that we can still grow taller, even at 31 (Rolly) and 28 (me).  Hahaha.  Talk about optimism. ;)

Thank you for these photos Kuya Rolan (Rolly's brother)! :)  And for spending New Year's Eve with us! :)

It was indeed a happy New Year's eve for hubby and me.  But at the end of it all, after the firecrackers stopped setting off, after the night sky was cleared from all the lovely fireworks, we're back to reality.  Just Rolly and me.  Similar to last year's NYE, we ended the night (no, it was already morning ;)) by talking to our Father and thanking Him for everything He has given us in 2013.  He blessed us with so much, as He always has... a loving home, amazing parents whom He has kept healthy and strong, our brothers, our friends, our bosses, our job... this list could go on and on and on.  That's how great our God is!  In our prayer, we asked Him to bless our brand new list of things to accomplish in 2014.  Like last year, Rolly and I sat down and agreed on what we want to achieve in the next 12 months.  We know that as usual, God will hold our hand and guide us once more so that we could tick every one of these off the bucket list. ;)

Hmm, I just realized, I now understand why I'm in a super positive mood which I described as inexplicable at the start of this blog entry.  It's not inexplicable at all!  I am in high spirits because I am excited about what lies ahead this year.  I may not know what's out there for me and for us, but my faith tells me that it will all be good!  After all, it's God who has planned out everything, right?  All His plans are perfect... who wouldn't be delighted?  :)

So cheers to a blessed 2014!  Cheers to a brand new year, a chance for new beginnings! :)



Jumping for joy,

My 2013 #FOODstagram

At the onset of this year, one in my 2013's list of things-to-accomplish was to learn to cook at least 10 dishes. Remember that when we got married in Nov 2012, I had zero knowledge in the kitchen and I thought Jan 2013 was a good month to start (yes, I chose to wait for 2 months post-wedding before I realized I should learn, lest we'd die in hunger, hehe).  

Now 12 months has already passed, and last night, I counted the new dishes I now know how to cook, at least the ones which I captured and posted on Instagram.  I did twelve!  Yippee! :)

Clockwise from left:  Nilagang spareribs, Sinampalukan, Spaghetti, Pork Sinigang, Adobo, and Tinola.

Clockwise from left:  Chopsuey, Lechon Paksiw, Fried Tilapia, Tuna Pesto Fetucinni, Ginataang Kalabasa at Sitaw

Not all of these were a success though.  Just look at that massacred tilapia and the super masabaw pork adobo.  But as they say, practice makes perfect, and try and try until you die/succeed (hahahahahahaha)! =D  I know there'll come a time when I'll be able to serve that perfectly fried fish on our dinner table. =P

My #FOODstagram target for 2014?  Dishes like menudo, caldereta, afritada, and the like.  I don't know how you call these, but I prefer calling them mga masarsang ulam vs. the mga masabaw (i.e. sinigang, nilaga, etc.).  Hehe.

Oops, speaking of food, it's time to eat now!  Bye bye! :)


Cheers,

Our Second Merry Little Christmas

Ho ho ho!

Happy holidays, everyone! :)

It's our second Christmas together, yippeee! :)  And if last year we were in sunny yellow, this year our matchy-matchy shirts are obviously deep blue with Christmas-red collars.  Hehe.  Gotta find rainbow-colored terno shirts naman for next year! :)

Cheers,

Banana Caramel Craze

It was afternoon of November 27, Wednesday.  My invisible bell was about to ring signaling my time to leave the office after a long, tiring day.   I knew my plan come four o’clock.  Get my things, log out, drive to the salon at Dusit to get a haircut and unwind.  However, things suddenly came running through my head.  FLOUR. SUGAR. EGGS. BUTTER… FLOUR. SUGAR. EGGS. BUTTER… FLOUR. SUGAR. EGGS. BUTTER… Oh man… I couldn’t ignore this inexplicable urge to bake!  I got my things, logged out, and drove… not to the salon but to our house instead.  This was the perfect way for me to relax --- convert STRESSED to DESSERTS!

That afternoon, my pink whisk felt like it wanted to whip up some banana cupcakes, and I found myself giving in. Here's the recipe that I used:

Ingredients:

1 & 1/2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda
2 tbsp softened butter

1 cup sugar

4 pcs overripe bananas

1 medium egg

2 tbsp sour cream or milk 

3-4 tbsp nuts

Directions:

1.  Preheat oven to 350 degrees F.  Combine the flour, baking powder, and baking soda in a bowl and set aside.
2.  Cream butter and sugar until light and fluffy.  Add egg, mashed banana, and sour cream or milk.  (In the case of this unplanned baking session, I used milk.)
3.  Slowly add in the flour mixture.  The batter will be thick and sticky.
4.  Line a 12-piece cupcake tray with 3oz. liners and fill each up with batter 2/3 full.  Top each with your favorite nuts.

Because the batter is thick, it's easier to fill the cups using an ice cream scoop. :)

5.  Bake for 18 minutes (yes, just 18, not 20) or until a toothpick inserted comes out clean.

See why you hafta put these in the oven for only 18 minutes?  They easily get baked...
and burnt (!!!) if you're not alert enough to 'rescue' them as soon as the 18-min alarm rings.

Now let's talk about what I "clothed" these naked banana cuppies with --- salted caramel frosting!  Making this may not be very challenging especially to expert bakers out there, but I found it less easy than all the icings I've made in the past.  One reason is the fact that you need to make caramel sauce first before you can start with the creaming and mixing and whipping!  If you know how to make caramel sauce, then good for you.  If not, I'll share with you how.

Ingredients:

1/2 cup sugar
3 tbsp unsalted butter at room temperature, cut into pieces
1/4 cup heavy cream or milk
1/4 tbsp salt

Directions:

1.  Add the sugar in an even layer over the bottom of a heavy saucepan.
2.  Heat the sugar over medium-high heat, whisking it as it begins to melt.
3.  Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
4.  Continue cooking until the sugar has reached a deep amber color.  It would look almost reddish-brown with a slight toasted aroma.  If you have an instant-read thermometer, cook until the sugar reaches 350 degrees F.
5.  Add the butter all at once.  Whisk until it is completely melted.
6.  Remove the pan from the heat and slowly pour the cream into the caramel.  Whisk until the sauce becomes smooth.  Add the salt and whisk to incorporate.
7.  And you're done!  Set the sauce aside and let cool before using. :)  

After the sauce has cooled down, you're now ready to make the frosting! :)  Ugh, too many steps right?  I told you this is relatively tedious.

Ingredients:

1/2 cup unsalted butter at room temperature
1/2 cup cream cheese
1/4 cup salted caramel sauce
1/2 cups powdered sugar

Directions:

1.  Beat together the butter and cream cheese on medium-high speed for 5 minutes.
2.  Pour in the salted caramel and beat until combined.
3.  Reduce the speed to medium-low and add the powdered sugar a little at a time, until all has been incorporated.
4.  Increase the speed to medium-high and beat some more, until light and fluffy.
5.  Pipe the frosting onto each cupcake and drizzle with some additional salted caramel sauce.

Presenting the now dolled up banana cupcakes! :)

Banana beauties! :)

Happy happy happy! :)  These bananas didn't die in vain after all, 

for they served a yummy purpose. ;)

*****

Cheers,