Credit goes to whilehewasnapping.blogspot.com for this printable.
Monday, August 19, 2013
Monday, August 12, 2013
Have kids? Even if you don't, I'm sure you know someone who does. Kids are the perfect excuse to go shopping. They are always outgrowing something (didn't we just get her those shoes last month?). It's almost Christmas too... Time to draw out that list. Here's another excuse to go shopping this month... It's the annual Mommy Mundo clearance sale. You're sure to find the best deals there.
See all those brands? I wouldn't be surprised if you get something for yourself too. Have fun!
Sunday, August 11, 2013
I've never actually heard of Charity Week until a fellow SoMom, Neva of Manilamommy.com, introduced us to it. It sure puts our second national pastime (the first is malling, right?) into a better light. Charity while eating... Sounds perfect to me.
The week's cause is for Down Syndrome Association of the Philippines. Funds collected will go to to programs of DSAP. Hope you can support this cause!
Wednesday, August 7, 2013
Before the actual recipe though, did you ever wonder who General Tso was and why this dish was named after him? I did, and I googled "the story behind General Tso's chicken." This is what I found on Wikipedia. General Tso Tsung-Tang or Zuo Zongtang is a general from Hunan province during the Qing Dynasty (19th century). The sad part is, he probably never got to taste General Tso's chicken... the only thing they had in common is that they are both from Hunan.
It was actually Chef Peng Chang-kuei, a popular Nationalist government chef, who introduced this dish to New York in the early seventies. And this is why I say General Tso probably never got a taste of his own dish... because when the dish came out in the New York Times in 1977 (first ever public appearance, you can say!), General Tso had been dead for 92 years. And so (on that very morbid note), without much further ado, here's the General Tso's chicken recipe from the April Issue of Yummy magazine (thanks to Zinio for the digital format!)
I hope I haven't lost you to your kitchen! Don't you want to see how I did my version? I have cooked this twice... the first time with a limited audience (read: just my husband), and the second time with a wider audience (my daughter and family members within the second degree of consaguinity). I am happy to say that, both times, the dish passed the tastebud test of my very discerning clients.
The best chicken stock for this would have been a homemade one, frozen into cubes. Maybe next time, I will try that. Hope your family enjoys this dish as much as mine did. Thank you Yummy for the recipe!