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february 2007 – it was going to be our first valentine, so i spent the week approaching the 14th planning on what i am going to do for shawn. i looked and looked for recipes, but during that time i wasn’t so familiar with kitchen yet. i was still trying to learn. i just learned how to cook rice in the rice cooker without it being too dry or soupy. i really wanted to do something special, but i didn’t want to venture on anything that would require too much work. basically, i didn’t want it to be too stressful. besides, i had to bring all of whatever it is i am making to sacramento. a good 45 minute drive from where i lived. READ MORE +++


i am a red sauce guy. i love tomato based sauces and it’s kind of hard to make a shift from sweet and tangy to rich and creamy. i was not a big fan of anything doused in white sauce before. i think it’s because my first exposure was not a very good one. it was this linguini dish that my classmate brought to school during a potluck and the sauce was pooling at the bottom of the container and the pieces of ham spread throughout the dish was sparse and did not taste very good. i can’t remember what she called it, but it’s a good thing i don’t remember the name because it could’ve ruined my future experiences to dishes with a similar name.

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i think i was in 5th grade when we made egg salad in home economics class. i can remember clearly that we had to boil eggs without even timing it. we put dumped the eggs in boiling water and let it stay there until our teacher told us to take it out. i am pretty sure it was longer than necessary, because after peeling it the yolk smelled like fart and was gray. during that time i didn’t even think any of it because that was the only way i knew it looked, gray and sad.

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Mandarin Orange Juiceunlike you guys who grew up here in the states, or other first world countries for that matter, i did not grow up drinking fresh orange juice. i drank tang and it’s philippine version, eight o’ clock. i am not complaining about the powdered version because i still like them, but after being exposed to the fresh version of what i was used to, i kinda felt cheated by the orange juice gods. well, the fact is, oranges weren’t very cheap back home and oranges weren’t quite accessible.

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white, crisp, light, sweet, airy and chewy are words that perfectly describe this little nugget of heaven. pavlova, oh pavlova, how i love thee.

when i downloaded that december-january issue of the donna hay magazine for the ipad, i swiped my fingers from right to left and bottom to top to see what they had in store in this issue. then i saw these things – pavlovas, i read, and read some more, and i knew that i had to make it.

a paragraph about the magazine follows, you can skip through it. i’m serious, you really could. i won’t be mad.

it’s just the magazine’s second issue for the ipad, but i know that i am going to be downloading all future issues; i don’t even care if i have to pay (the first two are free). anyway, the magazine is filled with gorgeous photos and music that may seem cheesy and annoying at first, but it kinda grows on you. so what are you waiting for, download it now! i’ll assume that you have downloaded it already, so that i wouldn’t sound like a nut when i start talking about it. i am actually a little obsessed with the magazine. i think know it’s the gorgeous photos. sometimes i don’t even read through the recipes, i just drool over the photos and dream that one day  i could take photos half as good as them.

enough about the magazine and let’s talk about pavlovas.

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