NEVER TOO LATE TO POST

It’s been close to three months since TBW’s last post.  That’s a looong time for a blog that had a post almost everyday as a standard.  Blame it on the newly acquired responsibility which took my life by storm beginning October this year.  Not only has it taken much of my waking time especially on weekdays, it has encroached on my me time as well—exercise, mani/pedi, salons, posts, family, friends and too many more to mention…including sleep!!!  Mind you, it’s not that bad.  Like I always say and do, look at the brighter side of things.  The glass is half full.  Look for the light at the end of the tunnel.  Blah blah blah.  So what is the brighter side, where is the water and the light to all these?  Simply being involved in a super duper exciting project that is about to unveil itself in x number of months…

Can't say much as this project is still under wraps. However, as soon as it is ready to present itself to the world, you dear readers will certainly get an exclusive account. If there is time to do the post..haha!

Several events have happened over the past 3 months.  Many food adventures experienced, some with photos, many with none.  TBW is no longer a daily camera-trotting creäture, you see.  Only on days when time, space and hands permit are these events and adventures documented.  Nevertheless, those photos taken shall find their way here sooner than soon.  This is the least TBW can do to loyal and continuing readers and followers.  Sincere apologies for the momentary dry spell.

It is never too late to say I’m sorry…..and to post =)

NATURAL KITCHEN AID

Pure calamansi (local lemon) extract in a 150 ml bottle.  Very practical and handy when preparing sauces, dips, dressings, even juice. No need to squeeze, pit, and get hands messy.  A real kitchen aid!

Kalamansi Squeeze--pure calamsi extract

The “squeezing” process is done through a machine so content is guaranteed clean and with no additives. All natural.  A fantastic buy at 85 pesos only!

Can last up to 12 months when refrigerated.

BABY TACOS ARE….

….called Taclings.  Just like ducklings are to ducks.  An amusing food discovery this was.  Tiny, crispy taco cups that resemble  flower buds, filled with spiced ground beef, onions & tomato salsa and topped with a creamy cheese mixture.

How do you eat them?  Easy. Just hold the 6 egg carton container (where the taclings are housed) with one hand and pop a tacling in your mouth with the other hand.

An order of taclings in egg cartons.

A cool and inexpensive way to snack!

MOROCCAN FOOD UP CLOSE

I must have been born and raised in Turkey, Morocco, Egypt, Syria, Jordan et al in my past lives as I am fascinated with their cuisine, design, culture and history.  The closest though I can easily experience them on a practical basis is through their cuisine…not that I have tried all.  That is why when I come across food I find  extraordinary and uncommon and naturally represents any of those countries I mentioned, I feel like I discovered gold in my back yard.

Such is B’stilla (pronounced like Bastila).  I first saw this featured on TLC (Travel and Living Channel).  I was amazed on how a local homemaker made it from scratch with so much love and care, to be served on a special occasion as the most awaited dish.  It is a poultry  or seafood pie loaded with fine spices, roasted almonds, eggs, etc. layered in between sheets of phyllo pastry.  It is savory and sweet at the same time. Unique and not easy to get…truly worth waiting for.

Then….then…as if it popped out of the telly….I see it on a table laden with other Moroccan dishes.

Ooops…by the time I took the photo,  gone were all the B’stilla.

Anyway, if you’re curious to find out how this delicious pie tastes like and want to try other Moroccan dishes, call and order for some:

Tel nos:  09178093402 and 8523658.  Located at Galeria de Magallanes.

THE LADY WHO MAKES QUICHE AND MORE…

And her name is Evelina Perdrix, a Filipina married to a French man.  Evelyn, as she’s called, cooks all the food items she sells at Mercato Centrale on Saturdays and Sundays and at the Legaspi Sunday Market.

In the past weeks, I saw moussaka, baked macaroni and quiche at her stall.  She makes many types  of quiche and that’s why I call her THE QUICHE LADY.

I’ve tried the ratatouille, salmon, broccoli and spinach quiche.  They are so good! Other variants are the ever popular quiche lorraine, onion, tomato & cheese.  O, by the way, Evelyn lovingly prepares her quiche at 3am in time for the opening of the weekend markets she and her husband are part of. That is truly LOL (Labor of Love)!

Mixed Vegetable Quiche

Another dish she apparently cooks very well (several came to her stall asking for the kaldereta =)) is beef bourguignon–beef slow cooked with red wine.

Beef Bourguignon

The organic red rice must go well with the beef…

 

Red Organic Rice

 

Evelyn shares that she mans the Mercato stall and her husband and other family members stay at the Legaspi Market.  And her sister owns the stall right beside her that sells wood furnishings using recycled wood.  Indeed, they are a family that works together and stays together!

Evelyn Perdrix runs a catering service called LA BERGERIE, of course specializing in Filipino-French cuisine.  Contact numbers:  776-8012 and 09209135055

BLUE BUNNY ICE CREAM

We love ice cream!  Blue Bunny is one of our favorites.  Just today, we discovered one of their premium ice creams:  White Chocolate Macadamia Nut Cookie.

Macadamia nut cookie flavored ice cream with white chocolate chunks and real, visible, white macadamia nut cookies. Simply heavenly!

Really yummy!!! Filled with nuts, cookies and white chocs!

Check out S&R freezers. Hurry cause  we’ll hoard them =)))

ILOCOS NORTE

Beautiful Ilocos Norte.  A place full of history, culture, lovely views and more.  Good hotel choice is Fort Ilocandia.

Some of the must sees:

Paoay Church

Paoay Church-- A UNESCO WORLD HERITAGE SITE

Ferdinand's love letter to Imelda in front of his mausoleum within the compound of the Marcos' ancestral home

Inside the Marcos Museum

Cape Bojeador Lighthouse

Beautiful view from the lighthouse

Bangui Windmills

Pagudpud white sand

Pagudpud Beach

Lovely!

 

ALAIN DUCASSE IN MANILA

This once in a lifetime event happened in February 2010 but because I did not have thebutcherswifey.com yet then, I just had to include it now.  Besides, I would like to make up for the past 2 days of no entries =)))

THE Alain Ducasse was in Manila for a very short visit.  A dinner was prepared by his group of Chefs entitled:

The Cuisines of Alain Ducasse, A Tribute To Nature.

One of the greatest chefs in the world...ALAIN DUCASSE

And a very humble person.

Let the dinner begin….

Wild Salmon a la Nage with green olive oil dressing

Lobster with coco bean puree and chutney

Simplicity at its best. The juiciest and tastiest lobster so far.

Rack of lamb with generous servings of black truffles flown in from France

Louis XV au Croustillant de Pralin...heavenly!

Definitely a dinner to remember forever!

GIGA NO PAIN

NO PAIN!  This is a wonderful discovery…it soothes any kind of pain.  Back, shoulder, head, joints, etc.  This balm is made of peppermint and ginger oils, beeswax, and VCO (virgin coconut oil).

GIGA NO PAIN

Available in two sizes:

50 gms (see photo)

12 gms

Believe moi…this is the answer to all those aches and pains. Beware though, this product can be addicting =))).

TRY IT!!!

Comfort Cheese

You know how it is to feel comforted by food.  Some find chocolates comforting. Some, ice cream.  Different strokes for different folks, I’d like to say.  As for TBW (The Butcher’s Wifey), it’s CHEESE!!!

Mind you, I’m no cheese expert, don’t belong to any chi chi cheese club nor do I know the acceptable wine cheese pairings.  I plain and simply enjoy cheese…especially those with pungent tastes.  The more different the flavor is, the more I like it.

I’ve had several amazing cheese finds but the most memorable so far (because maybe I just had it a few days ago) is the Brebirousse d’ Argental, a soft cheese which I get from the Wine Depot in Alabang.  It is made from sheep’s milk and is French in origin.

The Stomachman and I wanted a change in scenery and headed for the Wine Depot on the second floor to have wine and cheese and more!  Girlfriend, Rz introduced us to a light, refreshing Banrock white Shiraz and we’ve been hooked ever since. For that evening, it was Brebirousse d’ Argental with white Shiraz….Heavenly!

Now…down with those eyebrows pleeaaassseee!!! =)))

Cheese and Cold Cuts Platter

Brebirousse d' Argental (middle one with pinkish top)