Lunch

Had lunch a while back with in-laws. Even if we live in one country (lol), seeing them takes planning. They live more or less around 2hours away from us; and that's if traffic is at a minimum. It would have been great seeing them again this weekend, but ever since Inay and Itay have passed on we seldom sleep there (at my in-law's house) anymore. My youngest (and sometimes me, too) gets into a fit when the area is dusty and since nobody sleeps in our old rooms... well, just imagine the dust accumulated after a couple or so of months. ugh. Such a pity. The house needs to be fixed. Unfortunately, that would need some funds, something which is not in abundance right now. :-/

Anyway, it was great seeing them again..even if it was just for a short lunch. After all, nothing can really replace family. 

Reflection :)

Food Friday

This week's featured Food Friday player is...

Mr. Nick, with his post Bean Stew (Fasoladha), on his blog: Intelliblog.

Beans are a good source of nutrients (and relatively cheap), so I really love it when I come across a recipe that calls for beans mixed with other veggies. Mr. Nick's Fasoladha recipe is one of those that I'd love to try; I might be substituting some of the ingredients with what I have on hand, though (as usual, lol). If you're looking for something hearty and healthy to cook,  then I suggest you click the shot above.

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I was surprised that the pomelo (also called shaddock {link}) that I bought was so sweet that I decided I'd make a salad out of it. As usual, I mixed it with whatever was available. Simply called: Pomelo Salad.

Ingredients

• pomelo (I used only half of it)
• salad greens (I used romaine, and red leaf lettuce)
• cucumber

dressing: salt, pepper, olive oil (extra virgin), balsamic vinegar

Procedure:

• Prepare the greens into bite-size pieces; then peel the cucumber, slice in half, and remove the seeds. Slice the cucumber to your liking (in my case, my youngest decided he'd do the slicing...hence some cucumbers were big, and some really tiny. It didn't matter to me. lol). Place inside refrigerator to chill.
• Meanwhile, peel and open the pomelo. Remove the flesh, separate them, and place on top of the salad greens and cucumber mix.
• Mix your dressing and adjust taste. Drizzle on top of the salad.
• Mix and Serve.

Had that as part of my brunch a couple of days ago. I really liked the sweet/tart flavor of the pomelo, mixed with the crunchy greens. It went great with the sweet ham, egg, and toast. Loved it! So easy to prepare, too. :)

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