New Year's Day late dinner at Nihonbashi Tei, Arnaiz Ave. (Pasay Road), Makati City
(double date with A&C after catching a Metro Manila Film Festival movie earlier that evening)
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| katsudon and miso soup |
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| cold tea in a San Miguel Beer mug :D |
January 2 lunch
inihaw na liempo from the neighborhood Andok's
with salted eggs & tomatoes and leftover vegetables from our anniversary dinner
snacking on shawarma and bibingka while catching the C.O.D. display in Greenhills
despedida dinner with SFC friends, at Kanin Club
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| clockwise from top-left: sinigang rice, crispy dinuguan, pinakbet, laing |
got upgraded to business class for the Manila-Hong Kong leg of my flight to Japan
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| fresh seasonal fruit; pan-fried Mediterranean sea bass with tomato concasse, parsley mashed potatoes, asparagus, fennel, and pumpkin; and hazelnut and chocolate cake with raspberry compote |
economy class meal for the Hong Kong-Haneda leg
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| I enjoyed this meal more though :) |
And when I got to Japan, I came home to this! Cooked by the man of the house! ♥
(Ronjie left for Japan a week before I did.)
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| prawn sinigang |
chocolate snacks
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| green tea Meltykiss Fran |
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| Lotte Charlotte (dark chocolate) |
chili-garlic chicken with blanched broccoli
lettuce-tomato-Bacos-parmesan salad with deep-roasted sesame dressing
kiwi
Sukiya lunch
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| gyuudon and miso soup set meal |
Kuya G's birthday feast!
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| there was dinuguan, puto, spaghetti, roasted chicken, bibingka, and adobo |
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| Happy Birthday, Kuya Gian! (his Baskin-Robbins ice cream cake) |
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| Kuya G's yummy homemade leche flan (using his mom's secret recipe) |
flattened octopus at Enoshima (during our Kamakura-Enoshima day trip)
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| kinulang ako sa mayonnaise :D |
sausages and scrambled eggs with onions and tomatoes
orange
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| the peel is still one piece! |
supermarket-bought frozen siomai which we steamed at home
fruits!
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| the Philippine papaya was really sweet! |
tortang talong in the house!
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| we fried them on our stovetop grill, hence the grill marks :D |
mixed nuts (nuts are supposedly a good source of folic acid)
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| walnuts, cashew, almonds, and pistachios |
tinolang manok with just pechay
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