Foot and Fire

17-2-17 Fundraiser on my 17th year anniv as a lawyer + Personal/ Home Essential Kits for 2  groups of children with needs + First 17 to give P1000 and up get Specks, an anthology of my poems. Dear friends, On the occasion of my 17th year as a lawyer, I am raising funds for children in two different groups. This fundraiser will share in my city's effort this year to have a holding facility for children in conflict with the law (CICL). Also, the children of Esperanza in my city whose community we adopted for a day each year except in 2020 will have home/personal essential kits. For every P500 you share, you will get 1 book, just add for the freight (LBC P200 per parcel). The book, Guilty, Your Humor: My proofs beyond reasonable laugh, is a collection of funny anecdotes in my 17 years of practice. On top of this, get a copy of my poem anthology Specks. I am giving it away to the first 17 gifters who give P1000 and up. Message me in my Guilty Your Humor - Anniv Fun

                  One of the reasons I kept a blog on the food I make is because I tend to misplace my notes. After years of cooking and being interested in cooking, I just can't rely on recipes posted on other blogs especially when it involves baking. There are factors to consider in baking, the timing and the oven one uses contribute to the differences in the outcome. Common Sense and constant practice makes perfect. This recipe is a tweak from my Calzone Dough which you may try. What I like about my recipe is that it is just so perfect everytime. I don't double my recipe but make one dough at a time. The good liquid to solid ratio is reached when I do this, so I think that is the advantage.  Dough 2 C All purpose flour 2/3 C Rolled Oats 1tsp salt 2tsp baking powder 1 C yogurt 4T olive oil Toppings Tomato sauce with tomato paste Tomatoes White onion slices Cheeses Sauteed ground Beef Genovese basil leaves Olive slices Any toppings you want to try P

              A platter of garden salad is also great accompaniment to meaty main dish or as starter. Easy to prepare and just need some creativity for serving presentation so that it looks enticing on the table. Wield your knife and display your cutting skills (no level required😍).          Dressings can be a mixture of Extra-Virgin Olive Oil or Coco Oil, Brown or Coco Sugar or Honey, ground black pepper. Sesame oil and seeds may also be used. This is my favorite dressing.          Mayo-ketchup dressing can also be one of the variations on the table but I don't use this often. Yogurt-ketchup can be a healthy alternative. Mix mayonnaise and ketchup or yogurt and ketchup well. Add a little sugar if the ketchup is not the sweet type. mix well, add some dry herbs.             Always remember to add the dressing just before serving or on the side.           Chill fresh veges and fruits to be used before slicing to achieve the crispness. Ingredients for my salad above are Fres

  My cheesy and creamy rigatoni beef pasta    I love pasta and tomato-based sauces with lots of herbs. Lucky I am because I was able to harvest lots of parsley these days and for an extended period of time (they grow more new leaves). Weekends are usually reserved for no-rice menu so this is our staple. I don't heat oil anymore so I saute now using water     Ingredients: Rigatoni pasta, cooked as package direction Reserve pasta water Garlic Onions Tomatoes Chili pepper  Ground Beef Button Mushroom Chunky Tomato Sauce Red Cheese or Quickmelt cheese Parmesan Cheese Parsley Salt and pepper   How to:      In a casserole, add spoons of pasta water then add garlic and onions till brown.      Add tomatoes and chili pepper plus mushrooms and ground beef. Add more spoons of pasta water if needed. Let simmer again.      Add tomato sauce and red cheese as well as parmesan. Reserve Parmesan for garnish. Let boil in medium heat.      Add parsley, salt and pepper. Reserve parsley for ga

              Chow fan, fried rice, Sinangag, Hawaiian rice or whatever we call it. We can do something about the cold or leftover rice. Instead of tuna, one can use roasted chicken left overs or ground beef. Canned or fresh pineapples can be used in this recipe. Ingredients: Garlic Onions Carrots   Canned tuna Rice pineapple tidbits  chives salt and pepper How to: In a deep pan, add water or oil, add garlic and onions.  Add carrots and canned tuna. Simmer. Add the rice and mix well. Add pineapple tidbits and chives. Adjust taste with salt and pepper.  Let cook until mixture is a bit dry. Serve in the pineapple peel or serve with fried egg on top.  

    Who does not love colors? One of the best part of jogging, walking or running during summer is the opportunity to stop over to take a snap of pictures of flowers. According to our weather bureau, we have no summer here as season but call the November to May as our dry season. Well I still love the word summer as when I say the word, I can picture out the yellow sun wearing her sunglasses and smiling at me 😎. Well, dry gives me a dry picture.     So in this series, I want to show you the photos of colorful flowers and plants  I snapped while I do my daily steps challenge. They are so awesome not to share, so here they are: Purple, violet, red-violet ***   Maroon, Velvet, Deep red   ***   White and Pink, light pink, pink   ***     Blue, light blue   ***   Purple, light purple, Lavender, violet ***   Red   ***     yellow   *** 

              I am a fan of one casserole cooking. Easy and no-fail, casserole cooking involves beginner's technique and just a normal palate. Imagine putting all ingredients all at once and then let it cook and then tasting it  before removing from fire. No frills. No drills. And this rice topper is one of my favorites. You can use tofu, or beef tenderloin or chicken breast for this recipe. Labog is the leaves used here to give a subtle sourness but it can also be substituted with tamarind, batuan or lemon. But I love the leafy touch of labog and I eat it with relish.   Ingredients Slices of fish garlic onions turmeric ginger chili peppers salt and pepper labog or  roselle leaves salt and pepper to taste coconut milk (2nd press) coconut milk (1st press) How to: Extract cocomilk from the ground coconut flesh by adding 2 T of hot water. Reserve the milk. It is what we call the first press. Add 2 cups of water on the coconut flesh and extract more milk. Set aside.. This is th

     Perks of Jog-walk is always the pictures of flowers.  Here they are in white, rainbows, yellow, red, purple, peach.  Sharing them with you as I find them so pretty not to share. ***       ***       ***      ***      ***       ***       ***