Breakfast

Fried bologna, scrambled eggs and rice.

For dessert pastillas.

Late Dinner

Salmon

Lunch

Carnitas, and salsa.

Lunch

Portebello mushroom sauteed in sake and olive oil, pinch of salt and pepper.

Breakfast

Green cauliflower and vienna sausage.

Dinner

Late Dinner

Embutido over salad.

Dinner

Embutido over rice.

Dinner

Green salad with vinaigrette dressing. Beer.

Dinner

Slow cooked beef at 200 degree heat. I used a pico de gallo dry rub.

Saturday - Breakfast

I thought the Vienna sausage served for breakfast was too country, too provincial. I recently became a revisionist about the idea. Vienna sausage has been an essential post World War 2 food item. The war left the Philippines stripped of any meat; chicken, beef, and pork were all consumed and the country side was left barren. The only relief came in the form of canned goods: Vienna sausage, corned beef and sardines. Such food items are an idelible part of the food psyche of the average Filipino and hopefully future generations.


Above: scrambled egg, rice and Vienna sausage, scrambled egg, rice and corned beef.



For dessert, something you don't get here in the U.S. There kinda like mini Pecan pies. Yum.

Dinner

Two lbs of shrimp pan fried in a wok with garlic, salt, lightly seasoned with paprika, dill, and curry powder. Yes, two pounds. Don't get in the way, you might get hurt.

Lunch and Dinner

One of the gifts from cousins and imported via Dad's balikbayan box. Corned beef homegrown in the Philippines. Corned beef with sauteed onions, rice and broccoli.

July 4, 2011 - Lunch

Broiled chicken thighs with a tomato herb sauce with spicy Italian sausage. Apologizes for the blurry pics.