Domestic Goddess

Sheena, my friends regularly buy thos $30 watermelons here in Korea. Yes, I reside here but am not korean. Been living here for 3 years now and in the countryside famed for it's peaches and pears (janghowon). 've been fortunate to be given pears and peaches all the time by my husband boss and my korean friends. A single pear can feed a family of four (they're humungous!). Like what the others said in here, korean hospitality always include sliced fruit for their guest when they visit. I really like this except when I am offered a bunch of concord grapes. I always tell them those grapes are usually made into wine, juice or jam, too sour to eat.

That was very enjoyable, esp. the allusions to my favorite WB toon - Foghorn Leghorn. LOL

In the Philippines we have the pliable spring rolls that can be eaten without cooking (frying that is) or fried with fillings that can range from ground pork, vegies, chicken or caramelized plantains (a popular snack called banana turon). Our wrappers are called "lumpia". Lumpia is basically filipino for spring roll and are usually available in dinner plate sizes.

I love the chocolate Yan-Yan sticks that comes in their own cups and dipping sauce (of course chocolate!).

Tino, I would always save the bacon drippings from the breakfast bacon that I would cook for my kids. I would scrape it up in a small jar and then put it in the fridge for later. Over months I would get about two little pickle jars of bacon drippings (which my southern Kentucky hubby would make sausage milk gravy out of). Just a tip, should you need it again.

If you don't mind an exotic recipe from my country, here's a stew that is perfect with fried/baked fish plus steamed rice. Pinakbet (Veggie stew with shrimp paste) image from myislandsphilippines.com 1 1/2 cups water 1/2 pound pork 3 cloves garlic 1 teaspoon ginger 1/4 cup shrimp paste 4 eggplants 1/3 cup tomatoes 1/3 cup chopped onions 1 cup of string beans, cut into 2 inches long 2 cupes cubed squash 1 tbsp vegetable oil -------------------------------------------------------------------------------- Slice the pork into strips. Mince the garlic, chop the ginger, and tomatoes. Quarter the eggplant. Saute pork in hot oil until crispy. Add the garlic and fry until until golden brown and add ginger. Adter a minute or so, add onions and tomatoes. Stir-fry until tomatoes are cooked and are releasing their oil (about 5 minutes). Add the shrimp paste. Stir until everything is well coated with the paste. Add the pumpkin, string beans and eggplant and pour in all the water. Bring to a boil then to a simmer. Cook until pumpkin is tender and the eggplant is done. Makes 4 servings.

This is my first post (thanks AndieSenji for inviting me here). I'd like to share my chocolate cake recipe which I found at the back of a Hershey's cocoa can. It uses hot water and oil (no butter) and I have made it several times (due to requests and raves from family and friends). Hershey's "Perfectly Chocolate" Chocolate Cake -------------------------------------------------------------------------------- Ingredients: 2 cups sugar 2 eggs 1 & 3/4 cups all-purpose flour 1 cup milk 3/4 cup Hershey's Cocoa powder 1/2 cup vegetable oil 1 & 1/2 tsp. baking powder 1 cup boiling water 1 & 1/2 tsp. baking soda 2 tsp. vanilla extract 1. Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans. Combine dry ingredients in a large bowl. In another bowl combine eggs, milk, oil and vanilla; beat on med. speed 2 minutes. Pour wet mix into dry ingredients bowl and blend until well mixed. Stir in boiling water (batter will be thin). 2. Pour into pans and bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pan to wire racks. Cool completely. Frost with chocolate frosting or any favorite frosting flavor. Chocolate Frosting 1 stick butter or margerine 2/3 cup Hershey's cocoa 3 cups powdered sugar 1/3 cup milk 1 tsp. vanilla extract Melt butter. Stir in cocoa. Beat on medium speed with mixer and alternately add powdered sugar and milk. Beat unting spreading consistency. Add more milk. Stir in vanilla. Makes about 2 cups of frosting.