Gifts + New Projects for 2014!

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Christmas day is over and in a few days we are about to say goodbye to 2013. And so Daddy Allan and I decided to have a crochet break, not a complete break though. Since I am still working on new designs and items we would like to introduce in 2014. But before we have our break, Daddy finished first the gift wrapping.

Christmas gifts and giveaways

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The Final MTO for 2013!

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As promised, here's the final MTO that we have just finished!

Crochet Minion Hats and Ugg Boots

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Grayscale Thursday: Imprisoned

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“Unforgiveness denies the victim the possibility of parole
and leaves them stuck in the prison of what was,
incarcerating them in their trauma and
relinquishing the chance to escape beyond the pain.” 
-T.D. Jakes

Previously, I got a shot of this monkey with an eye contact.

During our visit at the Divine Mercy Shrine in Marilao, many were entertained by this monkey, not only kids but adults too. However, looking at the photo, I can see the sadness in their eyes while inside the cage trying to entertain and give joy to the audience.

Can you see the sadness too?

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Up, Up and Away Wednesday: Divine Mercy Bell Tower

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"When I admire the wonder of a sunset,
or the beauty of the moon,
my soul expands in worship of the Creator."
– Mahatma Gandhi

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Chicken Kare-Kare

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Experiments in the kitchen don't end.

I know how ox stripe tastes like. I already cooked pork kare-kare. Now, I used chicken as the main ingredient in this very Pinoy recipe. I haven’t tried cooking this dish from scratch since I am using the Mama Sita’s Kare-kare mix.

You will need:

½ kilo chicken

3 pieces eggplant, sliced diagonally to about 1” thick

1 medium-sized banana blossom (puso ng saging), chuncked

1 bundle pechay

1 bundle string beans, cut into 2 inches long

1 medium-sized onion, minced

4 cloves garlic, minced

1 pack Mama Sita’s Kare-kare powder mix dissolved in 1 cup water

Here’s how to do it:

Sauté onion, garlic. Add chicken and continue sautéing until rendered. Add the mama sita’s kare-kare mix and additional 2 cups water. Simmer and add banana blossom, eggplant and string beans. Simmer until all the veggies are cooked. Add pechay and simmer for about 2 minutes.

Serve with sautéed shrimp paste.

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