Saturday, June 02, 2007

TGIF

I have started reading another book. I actually started last night. I said I was probably going to read a Mary Higgins Clark book but I picked another Agatha Christie. I really really want to finish reading this book because I realized yesterday that this book had been in mom’s bookshelf all these years and I haven’t read it! So yes, I want to know what the story is about. The title is The Secret of Chimneys. I’m currently in the 10th chapter (out of 31) but I’m confident that by Sunday I’ll be done with this. =D

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This afternoon the boys and I played with their Frisbee. There is a wide field near the church where we hear mass and we went there and the boys had a bit of fun. Nikki had some difficulty throwing the disc. He would either throw it the wrong way (like he was throwing ninja darts) or throw it too high. I think he needs a bit more practice but he did enjoy it a lot. Ethan did throw the Frisbee a few times but he was more interested in playing with the grass clippings (part of the field was newly mowed). After a while, Nikki was interested with the grass clippings too so we just gathered the clippings into a small stack. Then of course, Ethan messed it all up. It was a fun afternoon for everyone. =D

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Another addition to my recipe files:

ARROZ CON LECHE

4 servings

4 C water
1 ½ C malagkit
1 C fresh milk
1 300-ml can condensed milk
½ tsp cinnamon

Topping:
Canned peaches well-drained
Strawberry jam
Sprinkling of cinnamon
Sprigs of mint (optional)

Boil the water in a large saucepan. As soon as the water boils, add the rice gradually, stirring the mixture while pouring the rice. Lower the heat.
As soon as the rice is almost done (taste to test doneness) pour in fresh milk, condensed milk and cinnamon. Adjust sweetness to taste by adding sugar if desired. Allow to cool at room temperature then chill.
When ready to serve, spoon as adequate amount of sweet rice into a bowl. Top with slices of peaches, a spoonful of strawberry jam and a dash of cinnamon. Decorate with mint sprigs if desired.
From Food Magazine

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