RENEELICIOUS RECIPES
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- 19.May
- Beef Salpicao
I enjoy the flavors of good restaurant salpicao, but I’m often turned off by the frequently dry and tough texture of overcooked beef. A shame since this heavy-handed overcooking often ruins a great, tasty marinade. Not so here. Ren’s cubes of choice tenderloin are perfectly seared, so they remain succulent, [...]
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- 12.May
- Fettucine with Parma Ham, Peas and Arugula in a Cream Sauce
Ever read The Secret? Drawing its principles from the Law of Attraction, it tells you to will life-changing events, such as increased wealth, health, and happiness, through the power of positive thinking (and feeling). Well, that’s kinda how this bowl of pasta came to be. Never a big fan of [...]
EATING OUT / TAKE OUT
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- 17.May
- Dayrit’s Burger & Roast Beef House
Having been a fan of Dayrit’s since childhood, I for one would like to see them follow the lead of a Pancake House.
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- 15.May
- Abe
My brave, albeit pathetic attempt to immortalize a meal at one of Manila’s finest purveyors of Filipino food, Abe by LJC.
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- 13.May
- Birthday Dinner at The Frazzled Cook
As expected, we got what we came for – good, home-cooked food endearing in its rustic appeal despite the imperfections.
BAREFOOT BOHEMIAN
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- 09.May
- Exploring Sydney (Australia, that is)
Prohibitively expensive as it was, Sydney is a stunningly beautiful place filled with amazing people.
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- 04.May
- Opera House and Harbour Bridge, Sydney, Australia
You can’t utter the words “iconic” and “architecture” in the same sentence without thinking of the Sydney Opera House.
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- 03.May
- Blue Mountains, New South Wales, Australia
So how do we spend our final day in Australia? With a private charter tour of the Blue Mountains, of course!
IN SEARCH OF THE BEST...
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- 17.May
- Beef Burger: Dayrit’s Big “D” Burger
Verdict: 2 / 5
GOODIES & TREATS
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- 11.May
- Umami Paste
Interestingly, it’s made only with everyday Mediterranean ingredients packed with natural umami, such as ripe tomatoes, Parmesan cheese, Porcini mushrooms, salted anchovies, black olives, and balsamic vinegar, and contains absolutely NO MSG. For flavor junkies, Taste #5 is certainly something to squeeze and be pleased about.
FOOD FOR THOUGHT
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- 10.Apr
- Getting Ready to Shoot Sydney
We’re flying off to Sydney next week to attend my sister’s wedding. It’ll be our first visit to Australia so we’re extremely excited, as you can imagine. Kangaroos and koalas in Taronga Zoo, sunsets over the Opera House and Harbour Bridge, the Three Sisters in the Blue Mountains.
ABOUT SUSHI BYTES
Almost a year had gone by since our last blog post when Ren and I were at our beloved Bacolod Chicken Parilla having dinner, and this couple at the next table turned to us and asked, “Hey, do you guys blog?” Shocked since we had never posted any photos of ourselves, we said “Yes, we do.” The guy then turns to me and asks “so, are you the BHOBL?” For those unfamiliar with our blog, BHOBL was my Renée’s playful term for me in her write-ups. It stands for Big Hunk Of Burning Looooove! :)
READ OUR STORY
Image Source: Big Daddy Nelson's Flickr page
ART OF FOOD + TRAVEL
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- 04.Feb
- A Nude Portrait of Steve McQueen
If you think mine look like over-idealized versions of the actual, then you’re absolutely right. You should have seen them before I reworked them though.
