bakasyon

Simula na ng mahabang bakasyon ko. Mga 1 1/5 months rin ito. I feel boredom setting in, it must be like setting off to sea, on a long journey. After anchors are aweigh, the ship gracefully leaves port and sails off, one feels much anticipation but as the days drag on, boredom sets in... are we there yet?

What to do before cabin fever sets in?! To the galley we go!

This maski-paps (maski pa-paano) Eringi salad has been a hit. It's really easy to make, all you need is some Eringi mushrooms, scallions, roasted pine nuts, anchovies, capers, roasted red bell pepper, crushed fresh black pepper, chopped fresh parsley, dry vermouth or wine, and balsamic vinegar.




Just saute the scallions in olive oil, toss in the mushrooms, roasted pine nuts, anchovies, capers, add dry wine, simmer a bit, add some balsamic vinegar, and pepper to taste. Finally toss in the roasted red bell pepper and parsley! Better served cold, but C likes it warm too.



I've been enjoying Vermouth on the rocks lately, perfect for summer and it goes well with this maski-paps salad of mine.

Yung ulam namin, I searched the net for a mustard sauce that I can use with fish and there were lots of Indian recipes, and though I looves cooking Indian food, I was not in the mood to do one in this bloody heat. Amoy curry na nga ako sa init na ito o!

I found a Frenchy one and I modified it a bit, the cream to milk, dijon to ancienne mustard, catfish to yellowtail. So far it looks good - the taste, it was ok to me, pero si C "ma-ma" daw... as in "so-so" as in ayaw nya dahil sa cream sauce. Wagi pa rin ang aming walang kamatayang Pla Neung Manao namin talaga!