missing ingredients, but as close to pho as i can get in the forest. recharge. rehydrate. rest. lonnnnnnnnnng day.
Just because I’m in the forest doesn’t mean I can’t eat well…when you’re putting in 12 hour days of physical labor, you tend to eat alot more…but while i’m detoxing in the forest (HAHAH that’s funny because i tend to drink more in the forest) I’ll at least try to eat healthy like turkey breast with oven roasted vegetables and a light mushroom gravy! oh yeah, the pictures are where I stay in the forest…this year I got upgraded from a tent to a cabin!
Ben’s house had some random ass shit in it…like creepy sketches of this one woman and alot of awkward figurines…but things always come to and end. Ben is currently in Africa doing great things for good people with an NGO out there; to see him off, Vivian thew a going away bbq. I wanted to make something fresh to balance out all the burgers, so I made a berry salad tossed with a light yogurt/honey/mint dressing. Great people, great memories-I’m going to miss you Ben, but I know I’ll see you soon.
Fuck you Seaworld (who didn’t have them when I went to the stand), I don’t need you Disneyland. I CAN MAKE MY OWN TURKEY LEGS, thank you very much! Brined in a combination of bay leaves, coriander, cloves, ginger, and lemon zest then lightly seasoned with thyme, paprika, and fresh cracked black pepper, this is my juicy middle finger to overpriced, artificially colored theme park poultry. SUCK IT!
its been a while since there’s been a silog on this badboy so here we go! bangsilog…which has to be one of the ugliest food names ever….sounds like a cross between bangsit (=stinky) and slimy and log…BUT ITS SO GOOD! (and definitely none of the the above). I tend to bake things because I don’t like frying at my apartment so the color isn’t as rich as it could be but damn if it wasn’t a good lunch with Eric! (see? it made it onto the blog…just out of order haha)
My oxtails bring all the boys to the yard, and they’re like, its better than yours, damn right, its better than yours, i could treat you, but i’d have to charge. (braised oxtails. yum)
What started as “Hey mom, want me to make dinner?” evolved into a a full on bbq featuring poisson cru, chicken inasal, roasted potates, yams, plantains, and today’s feature, tilapia grilled in banana leaves! If you think I’m a do-it-yourselfer, check out my mom who decided to help me out…she ran to the corner of the backyard (okay, shuffled- she injured her knee lately…like mother like son!) and cut down some banana leaves from our plant for the grill. I may not be as sharp at the grill as I used to be, but my goal this summer is to get those skills back. Get ready for alot of BBQs at my spot this year!
I love tahiti. I love the culture, the people, and most of all THE FOOD. HOLLA SEAFOOD AND FRESH FRUIT! Poisson Cru (literally raw fish in french) is one of the signature dishes of the islands- similar to ceviche but with coconut milk for that extra creaminess (and as you know, I love that creaminess in my mouth-check out my post about ginataan). My dad likes kilawen, poke and sashimi so I figured I’d mix it up and give him a different take on raw. This one is for you dad…and also to cushion the news about all my tattoos HAHAHA
oh my gulay! When I was little I would never eat this stuff but now that I’m older (58 years old to be exact) I can’t get enough. Surprisingly enough, this is made out of the weird stuff that grows on its own in my backyard- kalunay (amaranth), ogot chayote (young growing tips of chayote), verdulaga (i don’t know what the hell that is in english) and whatever other veggies you feel like tossing in. Two thumbs up for free ingredients! (p.s. gulay= vegetables in tagalog)
