Domestic Goddess

Fat Guy - count me in as one of those who let the butter brown. I have always known that delicious nutty flavor it imparts to the food, esp. omelettes. Thanks for spreading the word.

Count me as well. But I love them in guacamole.

Bruce, you might find this hard to believe but I am seriously drooling over your picture and craving that right now. Yum!

Ah bless! What a wonderful picture! What an adorable expression on your budding cook. Dinner tonight was Pot Roast, with potatoes and carrots topped with mushroom gravy. No plated pictures - my men were hungry! Oops! Edited to add our dessert for tonight: Chewy Brownies! Clickety-click

I followed the recipe for Chewy Brownies that Shaloop posted. I was very pleased with the results (got great reviews from hubby and the boys).

MizDucky - my husband shares the same ailment you have, the bum knee. You described how it feels perfectly. He also finds a way to snap it into place and keep off it as much as he can. Going back to your scrumptious ban chans, I never thought it would be great to have them solely as the main dish for a meal. Although I have been known to graze on the ban chans of our grilled korean barbeque meal, leaving the meat to my men while I stuff my face with the various veggie dishes.

All these brownie talk has spurred me to cook brownies today. Off to the grocery store for me and I'll post results in here later.

Bruce, I'm not MizDucky but I can tell you why she probably blanched the greens and the bean sprouts - that's the traditional Korean way of fixing ban chan (side dishes). The veggies are blanched and then mixed with sauces and spices. I was going to comment that MizDucky just fixed it perfectly, just like my korean friends. The mushrooms, though, would have been thinly sliced and stir-fried with just a tad of oil with red & green bell pepper slices, julienned onion and then lightly sprinkled with salt and pepper.

It's great to see a slimmer "you" MizDucky! I'm absolutely craving those sausages and that mushroom pie.

We seriously need a drool icon for pictures like this and those food posts above.

Lutong-Bahay means Home-cooked Food in Tagalog, MizDucky. If you want to know what that means. Oh my you have a Goldilocks there???? I would have asked you to try their polvoron. It's a sweet snack made basically with milk powder and sugar. You gotta try it! Siomai is our Filipino version of the chinese siumai (pork dumplings). We usually eat it with soy sauce, kalamansi juice + chili oil dip. The Lechon Paksiw is a favorite Filipino fiesta food made out of leftover roasted pig simmered in vinegary-sweet sauce. Those pork barbeque is a common Filipino sidewalk snack served all over the streets of Manila. I really miss those. And now that you's had garlic fried rice - how did you like it?

How do Filipinos eat Chicken skin chicharron? We dip it in spicy vinegar (loaded with chilis, black pepper, minced onion and a sprinkling of salt). Highly addictive and betcha you cant stop at one bite. (Take it from somebody who finished an entire bag in one sitting). *drooling from the memory*

MizDucky made sinigang soup! *round of applause from all Filipino readers alike. With the cold and drizzly day that we're having right now, I'm craving for a bowlful of that wonderful soup. PS. my Korean teapot specifically for brewing tea. I am banned, I mean, off regular coffee. *sob* I drink nasty instant decaf coffee to get my fix.

MizDucky! We have the same korean pot! Lookee here from my blog: Great minds brew/sip alike.

Oh goody! More foodie pics. Doddie waits with eager anticipation.

Doughgirl, it doesn't look messy at all. In fact, it looks scrumptious!

Oh Blissful Glutton! Please tell me how you made this creamy slice of heaven. Flan has been my downfall and I aim to make something like your wonderful creation. Will you share/PM the recipe pls? *puppy dog eyes*

Mizducky, you got (cleaned) fish heads, eggplant, bok choy and sinigang packet???? You're all set. Just boil a tomato and an onion in a small pot of water. When everything is boiling, add the fish heads and the sinigang packet. Give it 2-3 minutes of cooking (or until you see that the fish is done), then add the cut up veggies (bok choy and slices of eggplant). When the eggplant is done, the sinigang is too! Dip fish meat in fish sauce and sip the broth. Aaaah, sinigang heaven! PS. To add tomatoey goodness, mash the tomato in the soup before serving. Tummy growling now for some sinigang!

Very nice pictorial tutorial. I would very much like to sample that if I find a Lebanese restaurant.

In the Philippines, meat from the face of an animal is usually boiled until tender and then sliced and marinated in soy sauce, vinegar, garlic slices of onion and chili pepper strips. This side dish is usually eaten with congee/rice porridge.

The addition of cream of asparagus soup is a creative variation. The latin american influence would suggest that the soup base be milk, thickened with corn starch or flour.

Mizducky!!!! So it's you! Snowangel finally stumped us on guessing who the next blogger was gonna be. I am so glad it is you. You lost 114 lbs.????!!! You're my hero! I, too, like the others am waiting for more with your blog with bated breath. Blog on, Mizducky!

Hi Doc! Filipino empanadas usually have meat (chicken, pork or beef), chopped onions, diced potatoes and carrots - all simmered thick in cream of asparagus soup. Usually empanadas have raisins in them but I omit them because I like them savoury with no sweetness. Oh, they are fried too but I bake them (less hassle and more healthy).

I made Chicken Empanadas for weekend snacks today. Here are my babies.

Strawberry Meringue Cake