At your service!

1.maginom <chek>

2.dentist

3.kuha ng nonpro license

4.maglinis ng pc <half chek>

5.magexercise

6.enroll sa muay thai

7.ayusin sarili ko

8.magpakasaya

Finally makalayas na sa kahon na kwartong ito. punta sa modesta dadaliwin mga kaibgan at magiinom!paalam!!!!

• 2 lbs pork baby back ribs
• 1 (18 ounce) bottle barbecue sauce

1. Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs.
2. Spray each piece of foil with vegetable cooking spray.
3. Brush the ribs liberally with barbecue sauce and place each portion in its own piece of foil.
4. Wrap tightly and refrigerate for at least 8 hours, or overnight.
5. Preheat oven to 300°F (150°C).
6. Bake ribs wrapped tightly in the foil at 300°F (150°C) for 2 1/2 hours.
7. Remove from foil and add more sauce, if desired.

Southern Fried Chicken Recipe

3-4 lbs Chicken parts, I like legs because that’s what Mom always made, plus it’s hard to dislike food with it’s own handle.
Water, enough to cover the chicken
Kosher salt, enough to make the water taste salty (obviously tasted before adding the raw chicken.)

Peanut Oil for frying, enough to fill a large cast iron skillet about half way

3/4 Cup Flour
4 Tbsp Kosher Salt
2 tsp Freshly ground Black Pepper
1 tsp Cayenne

Combine the water with the salt, submerge the chicken and let sit in the refrigerator for 6-8 hours. This will help make the chicken more tender and add flavor.

After the time has passed drain the chicken and pat dry with paper towels.

Place the flour, salt, black pepper, and cayenne in a paper lunch bag. Mix well. Add the chicken two pieces at a time, shaking to coat well with the seasoned flour, shake off the excess. When all chicken is floured, set aside for twenty minutes before frying. This step will help make the finished product more crisp.

Heat the peanut oil to 360 degrees F. Fry the chicken in batches, turning often (about every ten minutes) so that it cooks evenly, and doesn’t get too brown too fast. Try to fry equal sized pieces in the same batch. When the chicken looks close to being done hold it with tongs and pierce (be careful; the oil will sputter) with a carving fork, then squeeze to let the blood out (a la Austin Leslie). Cook until done. If you’re not sure if it’s done, dig into one piece with your tongs, down to the bone to see if it is cooked through. It should take about 15-20 minutes per batch. Drain on paper towels or a wire rack.

Pano pag ganito gumising sayo sa umaga?

• 1 cup sweet rice
• 2 1/2 cups water
• 1/2 cup unsweetened cocoa
• 1/2 cup granulated sugar
• 1/8 teaspoon vanilla extract
• sweetened condensed milk (optional)

1. Cook Rice in a medium-size saucepan with water.
2. Stir constantly.
3. When rice is ready, rice should be somewhat transparent and it’ll feel thicker as you stir.
4. Add the balance of ingredients except milk.
5. Serve in bowls with swirls of milk on top.

You can see why it is very controversial and had been removed by nike..lol

Huling gabi na ng pagdurusa

mga gagawin

1. Magaral sa PROBSTA - bute hindi ako delikado pero d pwde magpadalos dalos baka maGG pa.. dipa ako nagaaral kht isang beses dahil sa lintek na wirtech na yan.

2.WIRTECH POTECH - potek na wirtech yan kala ko tapos na dami pa pala kaartihan.. dami pang gagawin.. meron bang marunong mag webservice dyan?help!

Maaga kame ni neneborgs sa school kanina para magadjust ng aming anmath1 na naging ccscal1… pang 19 ako sa pila.. nakakagulat parang may kakaiba… maganda ang umaga ng mga secretarya sa faculty… minsan minsan lang mangayaring nakangiti sila sa mga estudyante… madalas namumura ko sila patalikod dahil nakakabadtrip sila sa sunget, pero kanina kakaiba… ano kayang meron sa umaga nila?

DAMN! kala ko ok na dami pa pala kaartihan ng wirtech DAMN! now i die

kala ko mahirap yung revisions nmen di pala hehe..sana matapos kona to tonight.. Integration nalang problema

1 1/4 cups pistachio

2 1/2 cups milk

3 eggs

1 cup sugar

1 cup heavy cream whipped

1 teaspoon almond extract

1 teaspoon vanilla extract



Shell the pistachio. Blanch the nuts by placing them in a bowl and pouring boiling water over it. Let stand for 1 minute. Drain, and peel the pistachios. Blend the nuts, the milk, the eggs, and the sugar until you have a green smooth liquid. Pour into a saucepan. Cook over low heat until the custard thickens, about 25 minutes or so. Do not boil or it will curdle. Let the mixture cool and add vanilla and almond extracts. Stir and Fold in whipped cream. And Freeze.

tapos na finals, bute nalang scannable at medyo madali. pero hindi pa dyan natatapos ang paghihirap sa wirtech. meron pa kameng MP2. ngayong gabi magpupuyat ako para dun pati narin bukas. sa friday ang deadline tapos meron pang finals sa PROBSTA. kayanin ko kaya?@_@ TULONG!SAKLOLO!

mamaya na wirtech finals sana maging ok..ipagdasal nyoko.. 3pm-6pm.. katakot haha.. tapos may mp pa ampf!@_@..

“Pangarap kong maging chef ewan konga ba baket ako napunta sa course kong ito.. pero balang araw makakamit ko rin ito at makakapagsuot ng toque.. kaya eto ang magiging regular post ng blog ko Recipe of my day hindi “THE day” kundi “my day” dahil ang ipopost ko e mga pagkain na natatakam ako o malapit sa stomach ko.Makatulong sana ito sa inyo at kung gusto nyong ipagluto ko kayo ng mga Recipe of My Day contakin nyoko mapapagusapan nten yan..hahaha”

CALAMARES

1 kilo of large squids
2-3 c. of flour
salt (herbed, preferably)
pepper
2-3 c. of vegetable cooking oil

Cooking procedure :

Clean the squids. Pull out the tentacles with the intestines, ink sac, etc. Feel inside the cavity and locate the spine. Pull it out. Peel off the skin. Cut off the intestines from the tentacles. Wash well and rinse. Cut the squids’ bodies into rings about one-fourth inch thick. Lay the rings, and the tentacles, on a plate covered with several layers of absorbent paper towels. Sprinkle with salt and pepper. Cover and let sit in the fridge for about 15 minutes.

Some cooks prefer to season the flour instead of the squids. We prefer to season the squids. They taste better.

Heat the cooking oil in a frying pan.

Place about a cup of flour in a resealable plastic bag. Add about a third of the squid rings and tentacles and shake well. Pour the contents of the bag into a plate or bowl. Test the temperature of the cooking oil by dropping a squid ring into the frying pan. If it sinks and takes too long to brown, the oil isn’t hot enough. If it browns in 2-3 seconds, the oil is too hot. Ideally, the squid should cook in 30-40 seconds with the flour coating turning crisp.

Cook only a few pieces at a time, shaking off the excess flour before putting them into the oil. As the pieces brown, lift them off the oil with a slotted spoon and drain on absorbent paper towels. Do not overcook the squids or they will turn tough as rubber. When the first batch is done, put more flour into the resealable plastic bag and repeat until all the squids are cooked.