Tag: Digital Scrapbooking

R&G Lounge

Credits:  Papers from Lana Koopman Digital Designs — squares paper, striped paper and turq diamonds;  Elements from Pink and me kit by Pouyou

When in San Francisco, a visit to Chinatown is a must even on limited time.  Tired from all the walking we did at the Fancy Food Show, my brothers and cousins decided that an early comforting dinner was called for.  R&G Lounge at the corner of Clay and Kearny came to mind.

Their famous salt and pepper crabs deep-fried to perfection – sweet, juicy and some parts crispy.

And then there’s the Peking Duck with its golden brown crispy skin and juicy meat.

The Beef Brisket and Turnip soup cooked in a clay pot, I particularly liked because the flavorful broth reminds me of a similar soup my grandma used to make.

Recognized as one of the best Chinese restaurant in San Francisco Bay Area, R&G is a go-to for reasonably priced traditional Cantonese meal.  From a restaurant that seats 50 people when it opened in 1985, it is today a 3-storey restaurant that can serve up to 250 people.

Despite the expansion, lines are still long which only says that people continue to flock there for one good reason – the mouth-watering dishes that come out of their kitchen.

Useful Info:

R&G Lounge
631 Kearny St.,
San Francisco, CA
Tel:  (415) 982-7877
http://www.rnglounge.com
Posted on by Jenn 5

Caramoan Adventure

Credits: Quickpage by Sarah H from JS bloghop 2010.

An adventure it was indeed.  Not in a thrilling kind of way but more precarious I’m afraid.

St. Michael the Archangel Parish

It started as a simple exploration of the town and while there, we were met with rains so we waited it out at River Inn,

the nearest hiding place when it poured.  We watched the river swell as the downpour continued and seemingly refusing to let up.

We decided to make a go for lunch the moment it waned.  Needless to say, we arrived Sea Porch soaking wet.

The food was good at least so there were some delightful moments that transpired during the day.  After lunch, we decided that it was best to go back when the rain started to pelt down once again.

We hired a tricycle but halfway through, we saw the resort’s van stranded with newly arrived guests.  The river overflowed (which is a common thing, they say).

Children without a care in the world.  So used to it, they saw it as their playground.

It was deep and the current was strong, we couldn’t go further… at least not the tric, so we paid our driver and let him go.  At this point, we were so wet and weary that the idea of a dry, cozy cabin seemed so inviting.  We were told that it would take a while for the flood to subside, my heart sank.   I thought it funny that the resort sent a kayak to get us to the other side.  What?!? The current was strong; I was iffy.  If the kayak topples (which was very likely), my thought balloon goes, “there goes my camera”.  Desperate for a hot shower, I decided to bid my “rebel” goodbye and went for it.  All the worry was unnecessary – as I said, this happens often and they have used the kayak to get them across countless times.  They expertly maneuvered the kayak without us having to paddle a single stroke.  Our only task was to sit upright and not move.  It worked.

I remind myself often to throw caution to the wind and not to underestimate the deftness of Filipinos (or anyone for that matter) especially when caught in a situation.

In no time, we were curled up in our cozy little cabin — dry, warm and clean.  The rain eventually stopped, the water calm once more and the sun dared to peek out at one point as we traveled back to Naga the following day without incident.

Posted on by Jenn 4

The Upside of Being Wimpy!

Credits:  Papers and elements by LivE Designs’ You are Awesome kit — AwwwSome Blue, Color Me Happy and Floral clusters; Frame by Moninda Fall Meditation Frame 4 with shadow.

To finally be on our way to Caramoan was like a project coming to fruition.  This trip was supposed to have happened a decade ago, prevented however by various reasons – the remoteness and the logistic nightmares being some of the major ones.  There were so many other trips so I placed Caramoan in the back burner until Gota Village Resort came about.  Yeah, sometimes I can be a wimp!!  An attempt last summer still didn’t fall through because they were closed for a Survivor shoot.  “Ok, maybe Caramoan really isn’t for us”, I thought.  But late last year, without a plan yet for the Christmas break, I attempted to inquire for rooms and lo and behold, I got an affirmative – but not without a side trip, as you probably know by now.

From CWC, we hired a van and headed to Sabang Port.  At the port, we took this boat so cramped with passengers to Guijalo Port.  2-3 hours later we got into a van provided by the resort and another 30-45 minutes, we finally reached our destination.  Not exactly a breeze but imagine if you took public transport all the way… which would be the case if we had gone a decade ago.  And that, my friends, was the reason this trip only happened now.

Also known as the Caramoan Peninsula, it is a group of islands isolated from the rest of Camarines Sur and like many remote islands, these included, they remain unspoiled by regular tourists.

December however is not exactly the right season to be exploring the islands, the waves prevented us to explore even the island across the resort.

I have to say, this resort is charming!  No beach in sight but as you enter, the wooden cabins and the mountains in the background is an obvious prelude to the charm.

The deck at the reception area allows a peek of the ocean on one side

The cabins from the deck at night.

and the other a bird’s eye view of the cabins.

The dining hall from the beach.

Walk further to the dining hall and you will see the ocean emerge inch by inch and before you know it, right in front of you is a breathtaking view of the ocean and its nearby islands.

It’s like being in the mountains with the beach just around the corner.

As with CWC, the Provincial government of Camarines Sur operates Gota Village Resort, which makes transfers from CWC much easier than doing your own logistics.  In fact, for large groups, one can organize for a fast craft to shuttle you directly to the resort.  It will only take an hour.

It is also said that the resort earned for the Philippines the title of “Ecotourism Destination of the Year” in the 2009 edition of Nature – one of France’s biggest travel fairs.  It was also with France that Caramoan first got its big break.  The French franchise of the reality show “Survivor” chose to shoot one season here.  Many more franchises of the “Survivor” shows followed after that… Sweden, Israel, Bulgaria and Serbia.  And while we were there, they said that they would close again soon to make repairs in preparation for the next ”Survivor” ocular.

The different bridges connecting one tribal council to another.

It is on the adjacent beach called “Gota 2” that they built the different “tribal council” sets.  Not exactly my cup of tea ( I don’t follow this show) but the reality is that they pride themselves of being the favorite of the “Survivor” series… and why not?  Sadly though, they rave more about this when there is so much more to rave about — like their beautiful islands and breathtaking cliffs, perhaps?

Given the rainy season, the crowning point of this trip for me was spending most afternoons enjoying the mountain setting with some wine and cheese (that we brought with us) on our cozy little porch chatting away till dinner called.  Precious.

Useful Info:

Gota Village Resort
Address:  2F Bldg. 11 La Fuerza Plaza Compound,
2241 Don Chino Roces Ave., Makati City
Tel. No.:  +632 817-0831 or +632 710-9086
Mobile:  +63 928-308-3969
Email:  gotavillage@gmail.com or infocamsur@gmail.com
Posted on by Jenn 3

Simple & Low-Key

Credits: DID Lesson 2 papers — camp stripe, orange stripe, plain jane, splendid fiins notebookdots 03, thursday b, 08, 02;  Elements — Crystal Wilken’s SVC stitch, flea market brads, heat yellow strips, ikari’s urawesome gray stitches, LivE S$S Twill 2 Delight, ricrac orange

Sometimes the best places are obscured in simple low-key settings… like this Italian-style pizzeria in a Total Gas Station along the National Highway at Barangay San Rafael. Who would have known that one could find great pizza in Laguna and in a gas station to boot?

Came highly recommended by Boots Alcantara of Casa San Pablo, we set out to search for this supposedly good find.  Orders are taken at the convenience store and one can choose to dine inside the store (a small corner is set up like a bar facing the station) or al fresco just behind the store.

The crust, for me, is what makes or breaks a pizza and this definitely made their pizzas – thin and crusty baked in a wood-fire oven.  The toppings, with special mention to their Pesto, Pepperoni and Margherita, have just the right amount of ingredients, the cheese and the sauce not drenching the crispy texture of the crust.

They’re pasta, likewise cooked al dente with me favoring their Bolognese.

Gone before we knew it!

La Pizzeria made such an impression when we had a slice each of they’re Pesto pizza some years ago, I made sure to have a meal there when I found myself back in San Pablo last year.  It still did not disappoint and my meticulous friends continued to be wowed.

Right after lunch and before heading home, we stopped by to bring home some local treats.

El Mare’s buko (coconut) and chicken pies are popular food to take home with you to remember San Pablo by.

Both pies had fillings filled to the brim, the crust – flaky definitely deserving the thumbs up.

Posted on by Jenn 3

Tagaytay Food Tripping: Tootsie’s

Credits: Papers by LivE Designs’ TW-stories bubbles and literust papers.  Elements by Moninda Fall Meditation brush, tag by Sara McCarthy’s RA Ink Design Co.  Frames by LivE Design’s Live Simply 01 Off-set Frames.

I still dream of their Chorizo Adelfa – spicy and crispy, the leftovers I took home.  The chorizo pasta I made from it when I got home was unforgettable too.

I have yet to return to Tootsie’s for this (by far my favorite here).  But more than the chorizo, they serve excellent family dishes passed on from generation to generation as told on their menu.  Here are some of what we had and totally enjoyed.

Inihaw na Maliputo (grilled seasonal freshwater fish found only in Taal Lake).   The fish is ever so fresh and sweet.

Kulawong Puso ng Saging (Banana blossom spiked with vinegar) – always loved this dish and this particular one is wickedly good.

Sugpo sa gata (Prawns in Coconut Milk).  I’m always biased with dishes cooked in gata.  This did not disappoint.

Turon Halo-halo – with leche flan (caramel custard) and ube (yam), drizzled with a special langka (jackfruit) sauce.  This was calling my name but somehow, this dessert didn’t measure up.  The turon per se was really good but the sauce (for me) was not necessary.  The only dish that was sort of but not totally disappointing.

Tarragon and Mint Tea:  Absolutely refreshing.

Quietly tucked along the Aguinaldo Highway, Tootsie’s is definitely a restaurant screaming for attention if lovely home-style Filipino food is what you’re after.

Useful Info:

Tootsie’s
J. Abad Santos, cor. Aguinaldo Highway, Tagaytay City
Tel: (046) – 4834629 / 0917-TOOTSIE (866 87 43)

 

Posted on by Jenn 3

Incredible Lightness

Credits: Quickpage by Jessica Griffin

The new donut craze in Southeast Asia that is soon coming our way (hopefully). Incredibly light and airy with good java to boot.  J.Co, originally from Indonesia has entered the shores of Singapore, Malaysia and most recently Shanghai.

Posted on by Jenn 3

Antonio’s

Clockwise:  One of the many dinning halls, Steak Tartare, Pumpkin or Squash Soup, Panna Cotta with Vanilla, Caramel and Chocolate Notes, Sorbet, House mesclun salad with blue cheese and Raspberry Vinaigrette dressing, Crispy Deboned Lamb Ribs.

One restaurant that never fails me is Antonio’s.  A lot has been written about the restaurant and its chef-owner Tony Boy Escalante and recently, it was named the 5th top restaurant in Asia by the Miele Guide.  It is in fact the only Philippine restaurant included on their Top 20 list for 2010/2011, sharing the stage with Hong Kong, Macau and Singapore on the top 5.

Most trips to Tagaytay would entail a sumptuous meal at Antonio’s, whether it be dinner or lunch.  Lovely food from starter to dessert, great service, throw in a welcoming ambience and you get an experience worth every buck each time.  Never fails.

Useful Info:

Antonio’s
Bgy. Neogan
Tagaytay City, Cavite
(0918) 899-2866

 

Posted on by Jenn 7

Double Double

Credits:  Papers from LivEdesigns’ SsunFun Paper pack — Moss, Sidewalk Chalk, Stripey and Vineyard.  Elements from PouYou’s Pink & Me kit — round stitch / couture 2; Scrapmatter’s Life’s Little Surprises Kit — dbo staple.

Over-rated or not, I am a fan.  Whether it be the fresh-never-frozen patties, the sweet, toasted buns, the sweet and tangy spread or the fresh lettuce, onions and tomatoes — all together, it is one burger that is without equal – still.  The quest for the best burger is still on for many but I think unless I stumble on another that can equal or top this, I remain a fan.

In-N-Out is the place to get real fresh burgers, great shakes and the hottest fries.  The menu so simple, unless you go for their Not-So-Secret Menu, has just 3 choices.

Posted on by Jenn 2

Awesome Marinara!

Credits: Jackie Torres URAwesome Quick Page

From my summer read last year, I came across many delightful recipes that I noted to try.  The book, Mediterranean Summer is an interesting read about David Shalleck’s life-changing culinary journey as chef on board the Serenity, the classic sailing yacht owned by one of Italy’s most prominent couples.  His challenge was to prepare all meals for them and their guests with no repeats, using only local ingredients that reflects the flavor of each port all from the confines of the yacht’s galley while at sea.

Shalleck provided recipes of the meals he prepared and I found many of them quite interesting.  I decided that my first recipe of his will be this simple Marinara recipe, which I can use a base for many meals.  It turned out really good.

The pepper flakes added a nice element of heat although the subtle tang of anchovies goes very well with fish and seafood, the sauce in fact works with everything – including sausages.

The recipe makes 4 cups, go ahead and make a whole batch, transfer them in bottles and just store them in the fridge.   It will keep for at least a month or so but trust me… it won’t last that long.

La Nostra Marinara

(adapted from the book The Mediterranean Summer by David Shalleck)

What You Need:

  • 1/4 cup pure olive oil
  • 1 medium yellow onion, peeled, cut into 6 wedges, and the layers separated
  • 3 large garlic cloves, peeled and light crushed
  • 1 tablespoon roughly chopped anchovy fillet
  • 2 tablespoons finely chopped Italian parsley
  • Two 28-ounce cans whole peeled tomatoes, pureed with their liquid
  • ½ teaspoon dried oregano
  • ½ teaspoon hot red pepper flakes
  • 1 ½ teaspoons fine sea salt
  • 1 teaspoon sugar

Here’s what you do:

  1. Heat the olive oil, onion, and garlic together in a nonreactive saucepan large enough to hold the tomato purée over medium-low heat.
  2. Cook, stirring from time to time, until the onion and garlic are soft but not browned, 8-10 minutes from when the onion starts to sizzle.
  3. Remove the onion and add the anchovy.  Using a wooden spoon, mash the anchovy with the garlic so that they combine into a paste.
  4. Add the parsley, stir, and continue to cook for 30 seconds, and then add the tomato purée, oregano, hot pepper, salt and sugar.
  5. Adjust the heat to keep the sauce at a low, steady boil and cook, stirring from time to time to keep the sauce from burning on the bottom, until the sauce starts to thicken, 30-40 minutes.
  6. Check the seasoning and add oregano, hot pepper or salt to taste if needed.  Makes about 4 cups.
Posted on by Jenn 2

Parmesan Oatmeal

Credits:  Snack Bag, Sunshine, Fun Surf papers from LivE SSunFun collection; Floral clusters and journal tag from LivE U R Awesome kit.  All from LivE Designs.  Ribbon Acrylic from Scrapmatters Life Little Surprises kit.

After a 3-month non-stop feasting on all sorts of food, my test results finally manifested negatively on this indulgence.  Cholesterol levels are a tad higher than normal so I run to old, reliable oatmeal to deliver me back to health.  Aside from its many benefits – one being a good source of soluble and insoluble fiber, which helps reduce LDL cholesterol, I just absolutely love it – especially this Scottish oatmeal.  It is a quintessential start to my day until recently, that is.  I’ve been lazy in the morning, preferring easy, instant fares such as granola with milk or yogurt, toasted breads with loads of butter and jam (tsk, tsk.), or just plain coffee (if I’m really, really lazy).

Plain oatmeal is bleh so I almost always cook it with milk (instead of just plain water), somedays I sweeten it with agave syrup and a fruit (like bananas or mangoes).  More often though it’s the savory kind that I crave for – topping it with spicy tuna from the can, grilled sausages or even pork floss.  And recently I discovered that cheese goes very well with oatmeal too when I stumbled on Stephanie Izard’s recipe that suggested fusing olive oil, cheese, salt and pepper – but of course!  An instant favorite!!   😉  So here’s my version.

Here’s what you need

  • Oatmeal, preferably steel-cut
  • Milk
  • Parmesan cheese (you can also try gouda, edam or manchego)
  • Extra-virgin Olive Oil
  • Sea salt (I used flaked salt)
  • Freshly cracked pepper

Here’s what you do

Cook the oatmeal (as directed on the pack) with milk (or water if you prefer).  Drizzle some good EVOO, add a fair amount of shaved or cracked cheese and season with sea salt and freshly cracked pepper (adjusting to your taste).

Satisfaction twice over – healthy and great tasting to boot… is this a winner or what?   😀

Useful Info:

*  Bob’s Organic Scottish Oatmeal is available at Healthy Options.

Posted on by Jenn 4