Tag Archives: 2009

4.3.09: Beginner’s Fondant by Chef Aggy

3 Apr

10am to 5pm in Heny Sison QC.

Was it tiring? Yes. Which tells you I haven’t had much practice being in the kitchen. I remember myself going on and on like an energizer bunny and annoying the hell out of people.

Haha, suffice it to say, I was much impressed by Chef Aggy of Aggy’s Cakes. I haven’t tasted any of her cakes except the one that we made, but what we made, was GOOD. Seriously. Good stuff.

So, in fondant class, we had to make/decorate our own fondant cakes. Everyone was doing either hat types or those things with flowers on top and ruffles.

I was like, nah, I don’t want to do it. So again, with no plan in mind, I made a wallclock, which I think didn’t need as much precision as the other decisions, but I like it that way.

I need practice. But I think the way that this medium does get me to test out crazy ideas. If there’s one thing I’ve learned, it’s the more crazy I get that the more I get to figure out what I want.

PS. Last night I was all, I don’t think I can do this ferr real to my sister. Maybe you can do it because you’re artistic etc. Today, I’m all I’ll prolly be good at it if I stick to it. Amazing even, papaturo na lang ako sa iyo! –> this said to my sister. See? All it takes is a change of perspective.

Awesome? Awesome!
Here’s pictures!

Tic Toc that's my clock!

Tic Toc that's my clock!


3.30.09: Chateu Hestia part 2

29 Mar

Took my lolas, my sibs and my mom officially to Chateau Hestia for 1) for my mom to see the ambiance, get ideas and 2) for my lola and sibs to taste the food.

My mom told me to order light, so I just ordered two pastas and two pizzas, suffice it to say, the table was empty and they loved it.

Chateau Hestia’s always been one of those —wish I had a place like that, haha, but my dreams are more commercial, well, a little, not to say that a girl can’t absolutely fuckken dream of it, perhaps when I’m rich enough and have that little bistro thing it’ve been wanting all my life. Camown!

haha, so in memory of the great meal that we had, here’s some pictures of Hestia and osso bucco from the first time I was there last February 15 with good friends.

Things You Must Absolutely Order:
1) The two pizzas
2) Pasta di mare
3) Osso Bucco

We had carbonara and I didn’t like it, sorry, but the pasta di mare was GOOD, so good!




3.16.09: SOMS

16 Mar

I’ve been a regular of SOM’s since it was opened, as location wise, I’m just a few steps away from it (or at least my office is). Suffice it to say, my favorite dishes in SOM’s is this combination:


for me that combination is perfection, and in fairness to moi, everyone that tastes that combi agrees. So I suggest you guys go and try Som’s near rockwell already and try that combi okay?

PS. For some reason, yesterday the service was pretty slow, maybe because the SUNDAY CROWD at Som’s was non-stop. Made me want to open a restaurant.. almost. hehesoms2582_74374343135_580273135_2370469_7950623_n

Ps. That’s my friend iya, read about her and her awesome mind at http://psychosomaticaddictinsane.wordpress.com

3.11.09: Jollibee Palabok

11 Mar

One of my cheap (well, it used to be cheap) thrills foodie wise is Jollibee’s Palabok. I like it because it doesn’t taste fastfood-ish.

Lo and behold our househelp made me some palabok today and it tastes exactly like Jollibee’s Palabok?

And that’s how you get cheaper than Jollibee tasting palabok for breakfast.

Today rocks ass! πŸ™‚ c yah!

2.28.09:Another One of those Defining Moments

2 Mar

I’ve been lucky enough to find myself in situations wherein I think to myself, I AM SUPPOSED TO BE HERE.

If you’ve read Prof Pausch’s book or have watched his talk online, you’d remember him talking about brick walls.

Brick walls are things that stop us from going for what we want, mainly because they are supposed to stop those who don’t really want it and let in to those who really do.

I had my share of brick walls last Saturday getting to that Pampanga food trip—from a flaker, a driver that I couldn’t use, a driver who didn’t know the location, and errands that I had to finish.

But I did go, and I enjoyed it immensely.

So the defining moment for me was in Cold Spoon and we were all talking about the next trip. I realized I feel comfortable, I love the subject, and I’m damn excited. I AM SUPPOSED TO BE HERE.

And in my world, wherein it’s a constant barrage of how easy it is to just doing the easy thing and going back to the recruitment-C.O.O dom mode, these things are damn beautiful to me.

Almost as beautiful as that amazing crispy sisig we had which the tenga-eating fiend that I am, loved every morsel of, and for the first time, ISOL was a friend.

What a day, indeed.

Inkblot: I know this isn’t a typical entry to a Pampanga food tour. πŸ™‚ I’ll make a proper one, I promise, if not soon, but surely someday.