Foot and Fire

Do you like it? He did not answer but extended his tongue inside the glass to reach the foamy residue of our pineapple cooler which has a new pair, lettuce from our garden.  I already made pineapple and some mint from our garden and that is the staple in our table, but yesterday, we had an extra special juice. The second batch I made for the day was still a hit, and I asked the boy if he liked it. He said, medyo (a bit).  I instructed him to harvest a tray of lettuce today and I want to hear a 5-star rating from him next time we make the cooler. Let's see if he can give it five stars if he harvested the lettuce himself.  Fresh Pineapple chunks Pineapple Juice in can or water Bunch of Lettuce Mint Honey Ice cubes In a blender, blend first the pineapple slices and add the juice. Add the lettuce and mint, and blend again. Add honey and ice cubes then blend for the last time. Serve cold and foamy. 

Banana, Melon and Sago Malamig By GERLIE M. UY Revisit our Banana cake , Melon smoothie and try our quick and easy cooler Sago Malamig! I prepared banana cake sans the peanuts in our archive recipe and I reduced the sugar by 30% and doubled the recipe. For Melon Smoothie, I blender the melon sans the watermelon in our original recipe, and in lieu of the yogurt, I used all purpose cream. In other times, an evaporated milk may be used. Now, for Sago Malamig, boil a multi-colored 100g sago pearls until cooked without white in the center. Put in the freezer. In a liiter cold water, add mascuvado sugar untl desired sweetness and shake until dissolved and freeze. In a tall glass, put three tablespoons of sago, add the mascuvado juice and top with ice. There, the cooler is for gulping. copyright to photos reverts to owners

Let's feel the summer with the bounties of nature. try this smoothies for your dinner. mmmm, yummy! 1 small melon (about 250 gms) 1 small watermelon (about 250 gms) 1 cup sugar 1 tub plain yogurt (500 gms) Halve the melon and spoon out the seeds and discard. Spoon out the flesh and puree in the blender. Set aside. Likewise, halve the watermelon and spoon out the flesh. Blender the flesh even if there are some seeds. Then, strain the mixture. Place the melon and watermelon purees and yogurt in an ice cream tub and blend well. Place in the freezer for two hours and serve immediately.