Tuesday, October 20, 2009


After the eggs benedict breakfast at Apartment 1B, I headed to the salon to get a trim. I felt that it might not be a good idea to get a haircut on my birthday since I was trying this guy for the first time and having a bad haircut might ruin my day... but I went anyway and I was glad that it came out fine and safe. I'll probably go back in a month or so for a trim again.

I got out of the salon at 2 p.m. I headed to my place to change for tea time with my friends in Shangri-la Lobby. We used to go to Peninsula for their tea time but we decided to try the Shang this time.

Here's what we ordered... the endless afternoon tea set which consisted of open faced sandwiches, chocolates, a muffin, some oatmeal raisin cookies and a fresh fruit tart. We also ordered the chocolate afternoon tea set which consisted of chocolate scones, macaroons with chocolate filling, some open faced sandwiches, truffle cake slice, and some brownies. The last one was the classic afternoon tea set which consisted of the raisin scones with jam and clotted cream, tea sandwiches filled with cucumber and cream cheese and smoked salmon with dill sauce, then an almond slice, peanut butter cookies and a fresh fruit tart.

For me, I liked the classic afternoon tea set. It went well with my earl grey tea. I liked the peanut butter cookies, the fresh fruit tart and the smoked salmon sandwich. I have to say though that the scones need improvement. It was soft and bread like. I was expecting for a more flaky and crisp type. It wasn't bad though, just not the scones I am used to.

Okay, the overall experience was nice, not great but fun, really fun. We enjoyed talking and catching up with our friends while listening to very good music. We literally stayed there 'til early evening.

Next stop, dinner at Le Souffle...

Monday, October 19, 2009


I wasn't kidding when I said that I was going to have eggs benedict for breakfast on my special day. If there's one thing that I wish I could eat everyday for breakfast, this would be it!

There are several places to get eggs benedict. Most hotels would probably have it but there's this one place that I always go to for it and it's in Apartment 1B in Makati. I went there with my good friend Cathy and enjoyed the rest of the morning there. We also ordered the orange french toast which we didn't have space for anymore so we just took it home for Sabrina to try.
I read the newspaper and sipped my cappuccino while waiting for our food to arrive. Oooh I have to tell you, I had a smile on my face when I saw the waiter with our orders. The egg was perfectly poached and it really went well with the bearnaise sauce. I love the side of sauteed potatoes and the mini salad with vinaigrette.
This is my plate halfway through the dish. I was getting full already but I managed to finish it. No lunch for me that day. Next meal was tea time with my other girl friends...

Saturday, October 17, 2009


Oh what a nice and relaxing Sunday! I woke up today and craved for blueberry muffins so in my pajamas, I went down to the kitchen and prepared my ingredients for my muffins. I'm lucky because I always keep a bag of frozen blueberries in my freezer. The batter is fairly easy to make, just make sure that the proportions are correct and DO NOT OVER BEAT, mix it just until it's combined.

As soon as the muffins came out from the oven, I allowed them to cool slightly while I got my Vietnamese moka coffee ready. Mmmmm.... the muffins were very moist with a crunchy top and a blueberry in every bite. So, there's my perfect Sunday morning!!!

Tomorrow, on my special day, I already know what I want for breakfast...Eggs Benedict!!! I have a place in mind where to have it but if there's anyone there though who can give a suggestion where to have it too, let me know... I can probably give it a try :-)



2 1/3 cups all-purpose flour

2/3 cup sugar

1 1/2 tablespoons baking powder

1/2 teaspoon salt

1 cup oil

1 1/3 cups buttermilk

1 piece egg

1 teaspoon vanilla extract

2 cups frozen blueberries


1 cup all-purpose flour

1/2 cup butter

1/2 cup light brown sugar


1. Preheat oven to 375 F. Line muffin tins with paper cups

2. Combine flour, sugar, baking powder, and salt in a medium bowl.

3. In another bowl, whisk together oil, buttermilk, egg, and vanilla. Pour over the flour mixture. Mix just until combined.

4. Add the frozen blueberries.

5. Using a 2 oz. ice cream scooper, scoop the batter over the muffin cups.

6. Make the streusel. Combine the flour, butter and light brown sugar and mix until it resembles coarse meal. Sprinkle top of scooped batter with about 1 tablespoon streusel.

7. Bake for 20-22 minutes or until top is golden. Allow to cool for 15 minutes before serving.

Sunday, October 4, 2009


Last week was a chaotic week! My commissary and my store in Greenhills got flooded. We had to move our stocks from one store to another and it was really a nightmare! I'm really hoping that the weather will be better this coming week. Typhoon Ondoy affected so many lives, homes and businesses. Let's all share in the responsibility of helping those in need. And to those who have lost their loved ones, may God bring you comfort and strength to get through this.

Moving on...yesterday, Sabrina and I wanted to eat out but decided to go to Santis instead to get some ingredients for our mom and daughter lunch. She wanted the bow tie pasta with alfredo sauce that I always make for her and I wanted to make this pork tenderloin with caramelized apples. Unfortunately, they didn't have apples in the deli and I didn't want to go all the way to the grocery so I just decided to buy a salmon fillet to make seared salmon with lemon pepper and tarragon cream sauce. So tomorrow, this is what I'll be making. I already got my apples today and my pork tenderloin is already marinating in the fridge. I'm so looking forward to it!


1 piece pork tenderloin

1 cup milk

1/4 teaspoon salt

1/8 teaspoon pepper


1 piece apples, sliced into 8 wedges

2 tablespoons butter

1/2 cup apple juice

2 tablespoons sugar

1/8 teaspoon thyme

1/8 teaspoon black pepper

salt and pepper, to taste

thick balsamic vinegar, garnish


1. Place pork tenderloin and milk in a dish. Allow to marinate for at least 15 minutes or overnight.

2. Make the caramelized apples. Melt butter in a sautepan. Add the apples and allow to cook over high heat.

3. Add the apple juice, sugar and thyme. Let it simmer until apples are tender and translucent, about 15 minutes.

4. Season with salt and pepper. Remove from heat and set aside.

5. In a separate saute pan, heat pan on high.

6. Remove pork from the marinade. Season pork tenderloin with salt and pepper.

6. Sear pork until all sides are carmamelized and cooked through. Slice pork into thin slices.

7. To serve, place caramelized apples on the center of a serving plate. Place sliced pork around the plate.

8. Drizzle plate with thick balsamic vinegar (crema di balsamico) before serving.