I’m a part of this small group of crafters in the University where I work and yes, we call our group the Hungry Crafters. Why? Because we use our lunchbreak every Tuesday to meet (instead of eating our lunch) and do crafts. I think we started the group on November last year and so far we’ve covered different crafts that we managed to do in an hour. Here are just samples of the projects that we’ve done. This has been a regular thing for us and this has been a good venue for us to meet (since we’re from different departments) and just to relax and release some of our work-related stress 😛
Thanks to Deal Grocer for offering this special high tea for 2 deal from da.u.de tea lounge.
The deal comes with a choice of (refillable) tea and three tiers of yummy food that goes well with the tea. We chose Passion Green tea. The fruit flavor complemented well with the green tea. Now the food! We started at the top tier with Madeleines, Scones, Tea Marmalade, Lemon Curd, and Unclotted Cream. I loveee the scone and lemon curd! Second tier offers savory Roasted Vegetable Tartines and Crisp Pork Banh Mi Crostinis (my fave!) Third tier carries the sweet treats: Apfelstrudel, Tea Brûlée, Vanilla Ice Cream, and two Macarons. I enjoyed the the food from the top and second tiers the most. I would prefer the Apfelstrudel warm with the Vanillla Ice cream.
My friend and I super enjoyed our experience. Good food and service from da.u.de! Thanks again to Deal Grocer 🙂
I came across this article, “21 Surprising Things You Can Make In A Rice Cooker“. It’s fascinating how we can actually use this kitchen equipment to cook dishes and even desserts. Being a dessert person, I immediately bookmarked one of the recipes: the Ricecooker Tatin cake.
The texture of the cake is comparable to hotcake. It’s not that sweet so it’s better that the apple mixture should be sweet enough. It’s a good thing that there’s enough syrup in the apple mixture to keep the cake moist. And since I used a regular size rice cooker, the cake was thinner. Use a smaller rice cooker for a thicker cake. I think this will go perfectly with vanilla ice cream or cream on top. Yum!
I first read about this from Jin Loves to Eat. It’s basically a glass full of iced coffee cubes then you pour warm milk. Watch and wait as the milk and coffee combine. It’s a fun way of drinking iced coffee! Kept me awake ’til the early morning though. 😛
Summer in the Philippines is becoming a test of our enduring character, don’t you think? And the average daily temperature tells us that we’re experiencing hotter summer each year. So we make our best effort to adjust and enjoy the warm weather before the rainy season hits in.
I also noticed that our calamansi ripens quite quickly this summer. If I remember correctly, we harvest ripe calamansi during the rainy season. But when I checked last weekend, our trees are teeming with ripe calamansi.! I think the summer heat is affecting the ripening process. But of course, we’re not complaining. More fresh calamansi juice for us! I made some mint ice cubes and popped them in a glass of freshly squeezed calamansi juice. Cool, citrusy and minty!
I am happy to see Davao again. It’s been almost 10 years, I guess, since I first saw Davao. We went there for a conference so we spent most of our time in the hotel. So in our last day, I did not pass the opportunity to go to Lachi’s which is said to be famous for their desserts, especially their sans rival.
It was 3pm when we went there and I think we have this “not local” vibe in us to make the diners look at us almost instantaneously 🙂
We ordered their sans rival (original, durian and coffee), blueberry cheescake and mud pie.
The durian sans rival is, surprisingly, the best variant for me. I’m not really a fan of durian, so this is a surprise for me. Next is the coffee variant. The texture of Lachi’s sans rival is drier compared to the other sans rival that I’ve tried before. The sweetness is just OK. I’m not saying that it is disappointing, but I think I tasted other sans rival that are yummier than this.
This photo of their key lime tart is an injustice considering how YUMMYYYY this is. My friend E and I ordered two pieces for take out. We ate them by the pool area after our dinner so I can’t get a decent photo. Shame on me 😛 But this is such a revelation. A must try for those who will visit Lachi’s. 🙂
I’m the only one in the family who lovessssss bananas. My Nanay will make it a point to buy a kilo before the weekend so that I have bananas to eat when I’m home <3. The challenge though is to consume the fruit before they overripe. Solution? Overripe bananas = banana bread!
I followed another easy recipe from Yummy:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup dark brown sugar
1/2 cup corn oil
2 teaspoons vanilla extract
3 very ripe bananas, mashed
1 cup semisweet chocolate chips
1 Preheat oven to 350°F. Grease and flour an 8 1/2 x 4 1/2-inch loaf pan.
2 Combine the dry ingredients in a medium bowl. Stir to mix.
3 In another bowl, combine sugar and corn oil. Add eggs one at a time, then add the vanilla and mashed bananas.
4 Add the flour mixture to the banana mixture. Stir until combined. Lastly, add the chocolate chips and mix just until combined. Pour mixture into the loaf pan.
5 Bake for about 45 minutes or until toothpick inserted in the center comes out clean or with just a few crumbs clinging to it. Remove bread from the oven then allow to cool for about 20 minutes before removing from the pan. Cool for another 15 minutes on a wire rack before serving.
It is suggested to use the darkest sugar for a richer color of the bread. I used muscovado sugar and I love how it turned out.
So perfect with coffee!
Looking forward for more overripe bananas! 😛