Sibuyas Republic

Summer means lots of fiestas, lots of family events, too…and, what else can it be?…fooodiesss!!! Last Sunday, we had been to my mother’s town in Rizal, Nueva Ecija, where they celebrated the annual fiesta. We had the luxury of taking home (“pabalot”) suman muryekos. Yay, it was temptingly delish!!!!

Then, Wednesday, it was my mother-in-law’s first death anniversary, it was a potluck event. It was foodie galore as again. Sister-in-law treated us with a whole “lechon”, while I had prepared these pork menudo and chicken a la king…

photo taken using a cellphone

Then, today, as my boys finished their assigned task, painting and pulling out weeds in the backyard, I treated them with a full plate (this plate’s for the voracious chubby lad^_^) -pancit from my sis-in-law, left-over apple/banana crepe, and deli sandwich. All carbs high…I know…what-the-___ – we loved to EAT here!!!

Summer days, busy days…it’s irritatingly getting hotter each day…but, it is still FUN TO EAT!

Isn’t it?

My share for

These were the sandwiches the family eats together during one of those darkest nights brought about by typhoon Pedring. As nights started to get longer at the start of the “ber months, 6 in the evening brought about complete darkness across the horizon. By the third day of the black-out, the kids became very fretful, and all I could offer them was food!

We, literally had oversupply of “ulams” by the third day when the freezer was completely thawed out, and news of restoring electricity became nil. I had to cook either adobo or fried dishes. Yay!

And the hotdogs became filling for these sandwiches. Roll, roll, and, roll. That’s how it’s done.

• Roll them up tightly.

• Roll in egg lightly.

• Roll it up again in chicken breading and deep fry for 3 minutes.

Yes! Chicken breading. Though, a couple of months back I posted here also how to make Rolled Deli Sandwich. Check out how-to’s

As always, when there’s typhoon (a double typhoon, that is!), stacked up on food, water, and batteries. Five days of no electricity? Life sucks!

But, thank Heavens, we’re spared from flood. If you have time please check out my friend’s house, UNDER WATER. It is heart wrenching.

Linking this post to Thursday Brownies, Food Trip Friday, and Food Friday.

Preparing kids’ packed lunch can be daunting. In as much as we wanted to give them nutritious foods, adding veggies or fruits, for instance…One time, I slipped in a banana over the lad’s lunch bag. Lunch box was empty. Great. But, the banana went home…with bruises all over the ripe fruit. The lad said, “Mom, no one in my class ever brought a banana.”

I answered back. “So, be the first one to bring in fresh fruits, it’s a healthier snack/dessert. Bring two more to give your friends.” I never won in that battle.

Thus, lad’s lunch tote only has rice/viand and a sandwich.

But, sometimes, he tells me to drop the sandwich. Must he grow weary of the taste?

Mom’s always in trouble finding what to offer next…

Then, I go back visiting my old favorite bakery in the city and brought home this ube loaf…

Not too sweet, yet very creamy and the taste of the “ube” (purple yam) overpowers the sweetness of the loaf itself.

It’s the kids “baon” to school…until the day came when they wanted a new variant.

Linking this post @
Perfectly Blended’s

Continually searching/thinking for quick and easy-does-it recipes for my family is one of the things I am busy at. Aside from doing routinely house chores, doing DIY’s, and, sometimes feeding my vanities. Yes, YAMI, “walang naaaksayang oras”. Specially, when you have a family who eat like pigs^_^.

Hence, mommy in the kitchen needs to grab recipes worth trying out. Thanks  Sassy Chef for the great posties.

My kids loved sandwiches. As I said, sometimes they got bored on things I prepared for them. Finding recipes is easy, but I am not one who religiously followed everything what is stated. I do variation depending on the availability of the listed ingredients.

This Gardenia classic white bread recipe is very easy to do…

WHAT YOU NEED:

• loaf bread

• sliced cheese

• tuna chunks in water

• mayonnaise

• diced bell pepper and onions (optional)

• salt and ground pepper to taste

PROCEDURE:

• First, mix in the tuna chunks with mayonnaise, bell pepper and onion and salt and pepper. Set aside.

• Next, trim the loaf’s edges.

• Flatten each loaf bread lightly using rolling pin.

• Place a spoonful of the tuna mixture and spread evenly on the loaf.

• Top with cheese.

• Roll tightly and wrap in a plastic wrap.

• Refrigerate for at least an hour.

•  Slice thinly and ENJOY this sushi-type roll.

maybe i can perfect the art of rolling the second time around ^_^, the bread’s literally soft:)

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Raya’s