Quinoa has been an extremely popular grain for in the past couple of years. It’s a little expensive for my everyday budget, though, so I don’t get to have it often. But when I do, my taste buds rejoice. Continue Reading
A layer of vinegar-infused white rice. A sheet of nori. A fresh slice of salmon sashimi. These are some of my favorite things in my favorite cuisine. And when they’re all rolled together with an important addition of cream cheese, it becomes a mouthful of happiness called a Cream Cheese Salmon Maki.
I get giddy just thinking about it. Continue Reading
Everybody loves a brownie. I have literally never met someone who didn’t love a brownie unless they were allergic. The way we like our brownies differ, though.
Some like them sweet or dark; with nuts or without. There are light ones, dense ones, and biscuity ones.
We all have our own definition of a perfect brownie. I, for one, love the rich, chocolate-y, melt-in-your-mouth kind, preferably with no nuts. Unless it’s soft walnut mixed in the brownie, or maybe almond slivers on top, just to add a little crunch, in case there aren’t any chocolate chips on it. It’s one or the other. I don’t want no nuts distracting me from my chocolate.
Because of our different preferences, it’s easy to find a brownie that everyone will like, but it’s a little harder to find a one that everyone will love and enjoy and smile like an idiot about.
I found one such brownie in Davao when I went there in May. Continue Reading