Cutty

Travel and Food are some of the things that kept me going during this time of ECQ.  I took train rides across cities, rode on cruise ships and tasted Glühwein in this dreadful humid summer, thanks to Youtube.  I have familiarized myself with the world map too.  I now have a mental list of the next few destinations I am targeting.  Here they are in no particular order. Santorini.  I'd like to see the deep blue colors of the Mediterranean Sea.  I do not look forward to the heat and the crowds.  But, I want to see the breath-taking view it is known for. German Christmas Markets.  I am eyeing Hanover and Hamburg.  I have been dreaming of Christmas markets for 2 years now.  But, Christmas is the busiest time for most of us that I can't imagine how I can unload my responsibilities on an unsuspecting person. Istanbul.  I would love to be in the middle of the Turkish market, see the mosques and taste the traditional Turkish break...

I still believe that mangoes are seasonal.   This is the time when mangoes are at their sweetest.  I grab the chance to buy in bulk when it is cheap.  Last week, I was able to get 20 kgs of the Guimaras variety.  It was still unripe when we brought the them home.  But, I took care of them and waited until it is time to enjoy them.  The time has come. In the past weeks of the lockdown, I've made mango ice candy and mango jelly.  This week I am experimenting on a new cake flavor:  Mango Creme Brulee cake.  It is my take on the famed creme brulee cake but with juicy mangoes. It is assembled now and cooling in the chiller.  Here is a section of the cake.  It needs more mangoes, more custard and a more stable whipped filling. Yes, I also need to do the brulee part better.  I can't wait to have my own blow torch. I've also made a refreshing mango-chia seed pudding.  We prefer it as dessert.  It is one way for...

They've loosened the reins.  The roads are more crowded now.  There are lot more people roaming around the metro.  These people may be carriers of the veerus.  I may have let my guard down a bit.  But, I am more cautious now.  I am refraining from ordering cooked food.  We can't be too sure.  My menu has also gone back to beginning of ECQ.  To make things easier in the kitchen, I've employed a cuisine theme per day.  This will help break up the monotony of Pinoy food.  Last Saturday, we had Japanese food.  I made Beef Sukiyaki and Salmon Teriyaki.  Last Sunday was Korean food.  I prepared Bibimbap plus a few banchan dishes.  I am proud of this Bibimbap even if it doesn't look too appetizing. Last night was Mexican-inspired with tacos and nachos.  I would have prepared margaritas but it gets lonely when you are drinking alone.  I miss my drinking buddies.  We'll probably have Italian f...