I'm back, pandak!

I am officially back to blogging! I am resurrecting this old blog which I started in June 2005 before I moved to Multiply and Facebook. :-)

When I last visited, I saw that last entry was posted in February 2009--more than two years ago! I've since moved all my entries from other networks, and now, the most recent entry is from May 2011. Sayang lang I cant' move all the comments.

Anyway, I hope to do some regular and diligent blogging in the future. Lots and lots of material from the past months are waiting to be shared. I wonder why I haven't thought about this earlier! Story conference (with myself) starts in a bit!

Let me know if you're there! I'd love to visit and link your blogs too.
Please leave a comment, even just to say hi.

Travelling with Food through Spices and Herbs

Assigned to attend a cooking class by www.cookeatnow.com. Syempre, go!

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Transform a simple chicken breast to something spectacular with flavors from Thailand, India and Morocco

Picture this: A spice rack filled with different spices, a bin with different herbs and a home cook who doesn’t know what to do with any of them. Is this you in your kitchen?

Don’t sweat--we’re all guilty at one point or another. We buy herbs and spices out of curiosity or to follow a new recipe, but once done, we just let the herbs wilt and the spices end up as decorations. The average Filipino home cook is not really adept with using herbs and spices. Afterall, the Filipino dishes only require the usual salt, pepper, and some dried bay leaf. Occasionally, we may come across a spicy variety that requires a little chili, but nothing else.

Stephanie Zubiri, executive chef of The Modern Epicurean Kitchen (MEK), believes we can do better. “The correct use of spices can transform any dish. Spices and herbs allow you to get creative, to change a simple chicken breast to something spectacular.”