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. 

*Honey-Olive oil- Calamansi Honey Olive Oil Calamansi Italian seasoning (dry herbs) salt Put all ingredients in a cup with lid cover.  Shake before drizzling to salads.  *Mango Salsa Ripe mango, cubed Olive oil Italian seasoning (dry herbs) salt Put all ingredients in a cup with lid cover.  Shake before drizzling to favorite salad.  *Quick Thousand Island's Dressing  Mayonnaise Ketchup Italian seasoning (dry herbs) Mix ingredients in a plate. Serve as side with favorite greens.

Two kilos beef, sliced as in tapa 2 pouches of Clara Ole's honey-mustard olive oil Garlic onion for saute onion for garnish Marinate the beef in the prepared honey-mustard marinade. Refrigerate overnight. Saute garlic and chopped onion in olive oil.  Quick-fry each piece of beef by batch and let the beef rest on the side of the pan while frying the next batch. Repeat until all beef slices are fried. Cover and let cook for 15 minutes.  Turn each piece of the beef and let cook covered for 15 minutes. Add the rest of the marinade and let cook for another 20 to 30 minutes. Adjust flavor with salt and pepper. Serve garnished with onions. *** Stirfry cubed singkamas, potatoes, sayote and carrots.  Season with salt and pepper.  Sprinkle with dry italian herbs. ***

What else is summer but a burst of colors and vibrancy, of energy and happiness. Summer is bloom;  Summer is a boom. Summer is flower; Summer is power. Summer is fruit; Summer is growth. BLOOM. *** *** *** *** *** HONEY. *** IBA. KAMIAS. *** LEMON. *** STEVIA PLANT. ***

GOOD NIGHT HERE, GOOD MORNING THERE miel, i siempre sueño de ustedes /   cuando mis ojos se cierran y el suyo acaba de abrir /   i sueño de que usted o que usted ha soñado de mí mientras mis ojos están abiertos. honey, i will always dream of you/   when my eyes are closed and yours just opened /   i will dream of you/   as you have dreamed of me while my eyes are wide open. Copyright 2009 by Gerlie M. Uy Photo taken at one of the temples in Angkor City, Cambodia *Spanish version was auto generated by a web application, not mine.

By GERLIE M. UY 1 kl beef, sliced tapa-style Marinade 1 cup soy sauce 1/2 cup honey 1 tsp ground pepper 1 tsp rock salt 1 thumb-size ginger, sliced thinly 1 tsp ground ginger (optional) 2 T apple cider vinegar 1 T canola or sesame oil 1/2 cup canola oil (for frying and cooking) onion rings 1 T sesame seeds Garnishing 1 T toasted sesame seeds In a container with seal, put the tapa-cut beef and pour in the marinade and mix well using hands. Let stand for two hours or overnight. Heat wok-style frying pan, put the 1/2 cup of canola oil. After oil is heated, add the beef arranging each on the pan then cover the pan. Let cook for 10 minutes and add the rest of the marinade. Cover and let cook until beef is tender and the marinade is reduced to a half. Add 1 T of sesame seeds and onion rings. let cook until marinade is reduced to a third. Then remove from fire and arrange in a platter. Garnish with toasted sesame on top.  Related post: Chicken wings teriyaki