May We All Enjoy the Year 2009 Instore for Us!
Wednesday, December 31, 2008
Sunday, December 28, 2008
Peppermint is a carminative -- an agent that dispels gas and bloating in the digestive system -- and an antispasmodic capable of relieving stomach and intestinal cramps. Peppermint can be used for too much stomach acid (hyperacidity) and gastroenteritis (nausea and stomach upset that we sometimes call stomach flu), and it is safe for infants with colic.
When treating a baby with tummy cramps, you can give a teaspoon of peppermint tea if the baby will take it, or put a cloth soaked in warm peppermint tea on the infant's belly.
Peppermint also is used topically for the cooling and relaxing effect it has on the skin. Various muscle rubs and "ices" contain peppermint oil to reduce pain, burning, and inflammation. Like other volatile oils, peppermint oil is absorbed fairly well and can have a temporary pain-relieving effect on muscles and organs that are cramped and in spasm. As with all essential oils, dilute this oil before putting it directly on your skin.
Peppermint also allays itching temporarily. Rub a drop of diluted peppermint oil onto insect bites, eczema, and other itching lesions, including the rash of poison ivy. Peppermint can help relieve some headaches, and you can rub peppermint oil onto the temples or scalp for a comforting therapy.
Menthol, the essential oil in peppermint, is credited with the herb's analgesic, antiseptic, antispasmodic, decongestant, and cooling effects. Menthol also helps subdue many disease-producing bacteria, fungi, and viruses, but because stronger herbal antimicrobials are available, peppermint usually is not the first choice of herbalists to treat serious infections.
Peppermint tea can be used as a mouthwash for babies with thrush (yeast in the mouth) or for pregnant women who wish to avoid stronger herbs and medications.
In the next section, you will learn how to prepare peppermint for herbal remedies and some of the potentially dangerous side effects.
In the Philippines, Adobo is a style of cooking that uses vinegar, soy sauce and garlic. Adobo is popularly regarded as the Filipino national dish. It is prepared by marinating pieces of pork or chicken or a mixture of both in vinegar, crushed garlic, black peppercorns and soy sauce. The mixture is simply simmered until meat is tender and pan-fried to get the desirable crisped edges.
I love this dish and I am glad that my son and husband loves it, too!
For the Noche Buena, you would see variety of mouth-watering dishes, from desserts, to the main course and you'll get full even at the sight of these Filipino Christmas cuisine.
Tuesday, December 23, 2008
You Are a Traditional Christmas Tree
For a good Christmas, you don't have to re-invent the wheel.
You already have traditions, foods, and special things you bring out every year.
Sunday, November 23, 2008
The here is the Bockchoy, which I have boiled and then put a sauteed garlic with soy sauce and oyster sauce mixtures on top of it. My husband and in-laws love it!
Thursday, November 20, 2008
Sunday, November 16, 2008
What Your Handbag Says About You
You tend to be relaxed throughout the day. You are naturally at peace.
Friday, November 14, 2008
2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil, divided
8 1/2-inch slices eggplant, (about 1 small)
1/2 teaspoon garlic salt
8 slices whole-grain country bread
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 thin slices red onion
1. Preheat grill to medium-high.
2. Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.
3. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.
4. To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.
I have been meaning to make Panini sandwich for me and hubby, but I wanted one that is healthy. I have found this one and made it finally :-). Oh man, it is so good! If you are looking for a healthy altenative for Panini, this is the best! Try it and taste the difference.
Tuesday, November 11, 2008
Thursday, October 9, 2008
This is Bistek, a Filipino version of beefsteak, marinated in soysauce, calamansi, garlic and freh ground pepper and top with sauteed onions. It is so yummy that hubby would ask me to make some at least once a week.
Aren't you hungry yet? I do and I am actually drooling right now :-) Oh well, better make some dinner now!
Saturday, October 4, 2008
...... and thank you all so much for visiting, leaving messages on my cbox, leaving comments and dropping up your EC's constantly even 'though I don't alaways do that, not because I am lazy or doesn't want to, but because of my busy schedules as a homemaker, mom and wifey. I will visit you as soon as my busy life permits me. I want you all to know that all you've done will never go unnoticed and they are greatly appreciated. Once again, thank you for being such....!
Friday, October 3, 2008
Bacon Cheeseburger for my son
Thursday, October 2, 2008
2 pounds green beans trimmed
2 1/2 teaspoons extra-virgin olive oil divided
2 ounces prosciutto thinly sliced, cut into ribbons
4 cloves garlic minced
2 teaspoons minced fresh sage
1/4 teaspoon salt divided
Freshly ground pepperto taste
1/4 cup toasted pine nuts
1 1/2 teaspoons freshly grated lemon zest
1 teaspoon lemon juice
Bring a large pot of water to a boil.
Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes.
Drain.Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes.
Drain on a paper towel.
Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat.
Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper.
Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes.
Stir in pine nuts, lemon zest and the prosciutto.
Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.
I love green beans so much that I always look for more ways to cook it. This one is so simple recipe and yet very healthy. I am planning to cook some to bring to our Christmas Party this coming Saturday, 13th of December. I hope they will like it.