From My Humble Abode to yours...HAPPY THANKSGIVING!!!

Praise and worship can sometimes be a sacrifice because we don't want to do it. And that might be because we are depressed or down or things aren't going that well. It may be that hardship or tragedy has befallen us, and we don't feel like praising God. But the Bible does not say give thanks to the Lord because you feel good. Rather, it says, "Give thanks to the Lord, for He is good!" We need to put things into perspective. 

Psalm 107:1 says, "Oh, give thanks to the Lord, for He is good! For His mercy endures forever." 

Colossians 3:17 says, "And whatever you do in word or deed, do all in the name of the Lord Jesus, giving thanks to God the Father through Him." 

Hebrews 13:15 says, "Therefore by Him let us continually offer the sacrifice of praise to God, that is, the fruit of our lips, giving thanks to His name."

Showing our gratitude is obviously important in human relationships, but it’s even more essential in our relationship with GOD. As we think about the many blessings we have received, do we express our thanks to Him throughout the day? And when we think of the amazing gift of HIS death and resurrection for forgiveness of our sins, do our hearts bubble over with awe and thanksgiving?

HAPPY THANKSGIVING TO ALL!!!!!!!!!!

I made a centerpiece out of maple leaves that I read from Decor4all's page. And because I didn't plan the table set-up it really helped a lot to make the table look presentable. Its quick, cost-free and easy to make.

The idea came-up when we went shopping...Luckily Stater Bros. Have Maple trees. Soon as I saw the leaves I instantly remembered Decor4all's centerpiece.

 I had great thanksgiving celebration with my family. My husband is the cook & I, his assistant.

Meet my chef!

The goofy assistant!

Although I had to do the messy part of rubbing the bird with seasonings.

I rubbed the Ginormous bird with Sage, Cloves, Garlic salt, Honey, Molasses, Cinnamon

And Blanketed it with bacon which I saw @ Runaway Spoon's Recipe, to add saltiness

Since we are deep frying I covered it back with the skin. So the bacon blanket is sitting under the skin.

We chose to deep fry this year....

The Turkey came out REALLY GOOD! It was attacked & almost didn't make it to the table.

HOPE YOU ALL HAVE A REALLY GREAT GET TOGETHER WITH FAMILY!

NO ONE WANTs OILY SKIN?meet my BFFs!!

I am excited to share two tricks that I have found very helpful in controlling very oily skin and a very economical primer substitute. They are my go to product. I have been using them for quite a while now & I thought Id share them with you. It helped me a lot in controlling my CRAZY oiliness becoz we women CANNOT & SHOULD NOT be oily.

OILINESS IS NEXT TO UGLINESS as they always say.

I am thankful for this little things that made beautifying inexpensive.

Meet....
Milk of Magnesia.

(MOM) aka Magnesium Hydroxide

 It is commonly found in the laxative and antacid aisle of your local pharmacy. It's also a great topical treatment for the skin! It can be daily used as a "tonic drying to powder" to cut sweat & shine & absorb oil on your face, leaving you with matte finish. You can also use it as primer for your make-up or eyeshadow, blushes prevents clumping and facial oil bleeding on make-ups. How brilliant is that?!

Long-term use can help clear the skin of acne because magnesium is anti-inflammatory & gives the skin&body calming effect, controls stress-related oil-production. The alkaline hydroxide ions neutralizes the acidity on your skin, preventing the acid&oil-loving bacterias from hanging out in your pores and creating pimples.

IMPORTANT!!!!!!

Magnesium can be absorbed through the skin; DON'T USE THIS if you have kidney problems, otherwise you may over time overdose on magnesium!

and here's  
Monistat....

Monistat Chafing Relief Powder Gel.
Available @ Walmart, Amazon, CVS, Kmart, Target

It is originally used on your Bikini Area as prevention and relief from chafing and irritation of skin in intimate, delicate areas like the inner thigh, bikini area, underarms and breasts. Protects you from the uncomfortable irritation caused by moisture, heat, movement and shaving. Also helps reduce the appearance of redness that can develop after shaving or waxing the bikini area.

Whoever thought of it as a Primer is AWESOME!!!!! 

It does the exact same job as the popular primer would.

· Dries to a powder finish.
· Creates a matte surface so makeup glides on and stays on.
· Smooths out large pores, uneven skin tone and blemishes.
· Prevents breakouts.
· Allows for much smoother for eye shadow application on mature skin.
· Keeps make-up looking fresh by locking it in.
· Makes your face look youthful and dewy.
· Helps concealer glide on.
· Doesn't feel greasy.
· Helps mineral make up last longer and look less cakey.
· Makeup stays on for 8+ hours, looking as good as when first applied.
· Excellent mattifier on top of any cream/lotion/sunscreen.
· Fragrance free.
· Non-irritating.
· Non-toxic.
· Non-staining
· Smooths skin texture which reflects light and eliminates
    shadows (so you look younger)
· Tasteless (if someone kisses your cheek)
· Non-pore-clogging (non-comedogenic)
· Keeps your makeup fresh in 100+ degree heat (great for summer)
· Gentle enough to use every day.
· Softens appearance of fine lines.

It has dimethicone, w/c is a skin protectant, the same ingredient you will find in a lot of high end foundation primers. 

Prevents oil from getting out, it also prevents your foundation from getting in. This means that your skin won't absorb your makeup so your makeup looks fresh all day, even on hot days. It holds makeup in place so well and for so many hours, many women report that they have stopped powdering their faces, giving their skin a more natural, youthful look.
Good dupe for Smashbox photofinish, MAC matte gel primer, spackle...

HAVE YOU TRIED IT YET?

YOU SHOULD!!! IT IS SO AMAZING!!

Mr. Gobble stopped by

Its been a while.....

I have been very lazy lately...it's one of those lazy pms days that I rarely have (cuz usually I am extremely active cleaning, doing something like a chicken without a head).

Speaking of chicken.....Me and my daughter made a little project for thanksgiving, w/c bcoz of my laziness I am posting a little late. 

Meet Mr. Gobble.

He stopped by.

She wants me to take pic of him on her hand.

What shall we do next???

Aina helped me with the base & I added more details afterwards.

Young turkey coming to life!

Now for the feathers.

Instead of plucking, we're putting them on.

She helped me.

Found a roll of wooden print sticker-like thing that I dont know the use for so I decided I'll use it as background for my letter cut-outs.

Welcome Mr. Gobble. He is having dinner with us this year!

On our way back from Riverside the moon is shining prettily up in the sky. Lighting up our way.

Mt. Pass

It is very beautiful, but with the darkness of the freeway and the trace of the mountains. It looked creepy.

My view every morning when I walk my daughter to bus stop.

Landscape of the Mt. And traces of Jetplane smoke in the sky.

One and only color of fall. YUP! just that one tree.

Here's the rest of the trees....

My daughter had a school event called Winter Wonderland. They get to design ceramics xmas ornaments from All Fired-up.

She's not so much enjoying bcoz she wanted to go see the snowmaker.

Mommy touched it up. She decided to make Santa & Christmas tree.

 This dish did'nt make it to FILO Friday's.

Introducing SISIG.

Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.

Sisig is a popular appetizer (pulutan) turned main dish that originated from the culinary capital of the Philippines : Pampanga. This dish was invented by Lucia Cunanan or popularly know as Aling Lucing (she is also known as the sisig queen). Originally, sisig is composed of chopped pigs face (snout included) and ears with a generous amounts of chicken liver.

Since not all people like to eat fatty and oily dishes, local chefs have concocted different versions of ‘sisig,' using other ingredients such as: chicken, tuna, bangus, squid, and tofu.

Ingredients
2 lbs pork
1 cup onion, minced
3 tbsp soy sauce
1 tsp ground black pepper
1 knob ginger, minced
3 tbsp chili
1 piece lemon (or 3 to 5 pieces calamansi)
½ cup butter (or margarine)
¼ lb chicken liver (hubby dont like liver so I didnt put any)

34 ounces water
3 tbsp mayonnaise
1 tsp salt

Cooking procedures:
Pour the water in a pan and bring to a boil
Add salt and pepper
Put-in the pork then simmer until tender.
Remove the boiled ingredients from the pot then drain excess water
Grill the pork until done
Chop the pork into fine pieces (Sometimes I just fry them)

In a pan, melt the butter then add the onions. Cook until onions are soft.
Put-in the ginger and cook for a few minutes
Add the chicken liver and cook until well done.(Optional)
Crush the chicken liver while being cooked in the pan(Optional)
Add the chopped pork then cook for 10 minutes
Put-in the soy sauce and chili then mix well
Add salt and pepper to taste
Put-in the mayonnaise and mix with the other ingredients
Serve hot. Share and Enjoy (add the lemon or calamansi before eating)

Match with hot & steamy rice!

FILO Friday Cooking

 For my Filipino Friday I will share with you again another dish that you sure will enjoy. Hope you would try it!

Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over several centuries from its Austronesian origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate.

Filipino cuisine is distinguished by its bold combination of sweet (tamis), sour (asim), and salty (alat) flavors. While other Asian cuisines may be known for a more subtle delivery and presentation, Filipino cuisine is often delivered all at once in a single presentation.
Counterpoint is a feature in Philippine cuisine which normally comes in a pairing of something sweet with something salty, and results in surprisingly pleasing combinations. Examples include: champorado (a sweet cocoa rice porridge), being paired with tuyo (salted, sun-dried fish).
Cooking and eating in the Philippines has traditionally been an informal and communal affair centered around the family kitchen. Filipinos traditionally eat three main meals a day: agahan or almusal (breakfast), tanghalían (lunch), and hapunan (dinner) plus an afternoon snack called meriénda (also called minandál or minindál). Snacking is normal. Dinner, while still the main meal, is smaller than other countries. Usually, either breakfast or lunch is the largest meal. 

Today I want to share with you my personal favorite and my specialty.  

Embutido (Filipino Meatloaf) 

Ingredients:
1 lbs groundbeef
1/2 lb ground pork
1/2 lb ground chicken/turkey
12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise or 6 ham slices
3 pcs hard boiled eggs, sliced
1/2 cup sweet pickle relish
1/2 cup tomato sauce or one small can
2 pcs raw eggs
2 cups cheddar cheese, grated you can use thin slice or cubed if you want
1 cup red bell pepper, minced
1 1/2 cup raisins
1 cup carrots, minced
1 cup onion, minced
salt and pepper
2 cups bread crumbs  If not using any food processor, just tear the bread.)

(or I made toast by placing 4 slices of bread in the oven).

Cooking Procedures:
Place all the ground meat in a large container
Add the bread crumbs then break the raw eggs and add it in. Mix well
Put-in the carrots, red bell pepper, onion, pickle relish, and cheddar cheese. Mix thouroughly
Add the raisins, tomato sauce, salt, and pepper then mix well.

Slice your hard boiled eggs for easy assembly

Place the meat mixture in an aluminum foil and flatten it.

Use the back of the big spoon to spread it out and flatten

Put in the sliced vienna sausage/ham/hotdog

Cheddar cheese (shredded, cubed or stripped)

and sliced boiled eggs alternately on the middle of the flat meat mixture.

Roll the foil to form a cylinder

locking the sausage and egg in the middle if the meat mixture.

Once done, lock the edges of the foil. Put it in the 350 deg oven for about 45minutes-1 hr. Cool before refridgerating.

Place inside the refrigerator until temperature turns cold

Slice and serve.

I like mine fried.

Match it with sweet & sour sauce dip. Share and Enjoy!

*****Embutido freezes well for up to a month. Slice them into half-inch round disks and fry them until the edges get lightly seared to a delicious crisp.

 CHOPSUEY

Chopsuey is a dish made-up of meat (chicken or pork) and seafood (shrimp or fish) cooked with different kinds of vegetables. This dish is considered to be of Chinese origin but there are claims that Chopsuey is of American – Chinese origin that was made famous by Chinese immigrants in America.
In the Philippines, Chopsuey is a common dish and considered to be one of the top vegetable dishes. The local variation includes chicken liver, shrimp, and seasoned vegetables.

Ingredients:

¼  lb shrimp

 ½  lb boneless chicken

 ½ lb cubed pork

1 tsp garlic

2 tsp cornstarch

1 tbsp oyster sauce

½ piece cabbage, quartered

1 cup green beans

1 cup red bell pepper, sliced

1 small cauliflower, cut into small pieces

1 small brocolli florets cut into pieces

1 can young corn

1 cup carrots, sliced

1 cup onion, diced

3/4 cabbage chopped

2 cups chicken stock

1 cup water

salt and pepper

soy sauce

knorr bullion cube

Cooking Procedure:

 Saute the garlic and onion.

Add the meat and saute for 2 minutes. Brown the meat.

Add the vegetables except cabbage & bell pepper. 

Add the shrimp

Add the oyster sauce or soysauce and simmer for 2 minutes.

Pour in the stock and 1 cup of water and bring to a boil. 

Cover the pot and simmer for 5 minutes.

 then sprinkle some salt and pepper.

Put-in the cabbage then mix well

Add the bell pepper. 

Cover the pot and simmer for 5 minutes or until vegetables are cooked

Dilute the cornstarch in 1 cup of cold water then pour mixture in the pot. Mix well.

Serve hot. Share and Enjoy!

SARAP! (delicious/Yummy)

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