December doesn't have to give you a heart attack.

By now, you must have noticed that I’ve been using this Safoco brand multi-colored vegetable macaroni when I whip up regular day pasta dishes. For one, it’s really cheap.  The last time I checked, it costs 31 pesos (less than a dollar) per 200g. Also, it cooks real quick (about 5 minutes in boiling water) and the texture and taste is just great and goes well with any sauce base may it be tomato, cream, or oil. Lastly, it’s made of vegetables! 

I’m crazy about pasta. It’s one of those home staples I couldn’t do without. There are just so many possible ways to turn it into awesome dishes so it never gets boring and it can easily be made into a complete meal.

Layered Love

Even with clothes, I love layers. If not for this Philippine weather, I'd have owned an extensive collection of  overcoats and plaid flannel and tapestry jackets and corsets and lace-y camisoles to be worn on top of the other. But no, we are born naked and are set to strip down for life. (Haha. Rant!) Sorry, it's just that I'm kind of frustrated with the fact that it's already October and I still feel as sticky as March.

As for food, layers are great. The textures aligned, the flavors of each ingredient perfectly recognizable. For example, the taste of a burger depends on how it was prepared and put together. Some burger chains in the U.S. are known for this creative layering of condiments and patties and cheese and junk. I don't know why, I'm no burger connoisseur (even if it is my favorite food) but I can sometimes sense a difference when I eat in different branches of the same fast food chain. I got the burger sense. Haha.

Once a Week Veg

The internet gives you so many ideas that sometimes, it doesn't matter if you can evoke your own ideas anymore. You can just wait around, be resourceful in the blogospheres - click and click and you will eventually find a lot of relevant stuff. Just like this video that I found through a friend who found it through his friend's facebook wall or something like it.





So this guy right? His idea is awesome. If you can't give up bacon, why should you? Like me. I can't give up meat. My life will be meaningless without it. I live for meat. I love meat - almost all kinds.

But a part of me wants to become veg for health reasons. And yeah, if it should help save the world, going veg is totally worth it. I have tried it for about 5 months. Imagine me. Imagine someone who lives for adobo and cheeseburgers. I know. I know. It's heartbreaking.

So this guy, Graham Hill is a weekday veg. But I couldn't even do that. Not while living with my family. You have no idea! And weekend veg is kind of impossible too because the weekend is the only time we actually sit down together for meals. It's also the favorite part of the week because we get to eat out or cook out and be rowdy and messy and oily and loud.

Liver Lover

I eat liver. I eat pork liver, chicken liver and a few times, beef liver. I know a few people who wouldn't even touch it. I really think they're missing out a lot in life. Liver is one of the most appetizing and gratifying animal products I have ever tasted and there are so many ways to cook it. 


My mom does the grocery shopping for home and liver is not a staple really. It's a luxury! There are just occasions when she brings home a little package of that creamy rose-colored stuff and it delights me all the time. Aside from chicken skin, chicken liver is one of my most favorite kind of barbecue. 

The pork liver couldn't even match the chicken liver's savory goodness and its mouth-watering softness that melts in your mouth. 

Pasta fight.

We didn't really throw pasta at each other but it was a good competition. Sad thing was, we never found out who won. I guess the people behind it decided to forfeit everyone after they found out we ate the entries. Haha!

So the game started out with us clueless of what to cook that day. We had 15 minutes to view the ingredients and 30 minutes to create the recipe. Another 15 minutes to go back and acquire kitchen utensils and the exact amount of ingredients and an hour to cook everything and serve it on tables that were set up at the lobby for everyone to drool over. We were feeling a little bit edgy but it turned out fine. The theme was pasta.

Lucky me, pasta had been a staple in our home since time immemorial and the ingredients on the table were not Iron Chef peculiar so my team partner, Seanette and I did not only share the same name but the same sentiments over the task at hand as well. 

We decided on a creamy yet flavorful dish.