Tuesday, May 4, 2010

TCP: The Green Mile

I missed last week’s topic and I am so glad that I made it this week. This week’s theme is about movies from a book. And because I love Tom Hanks, my entry would be The Green Mile.


Director Frank Darabont, who made an acclaimed feature film debut with The Shawshank Redemption (1994), based on a Stephen King novel set in a prison, returns for a second feature, based on King's 1996 serialized novel set in a prison. In 1935, inmates at the Cold Mountain Correctional Facility call Death Row "The Green Mile" because of the dark green linoleum that tiles the floor. Paul Edgecomb (Tom Hanks) is the head guard on the Green Mile when a new inmate is brought into his custody: John Coffey (Michael Clarke Duncan), convicted of the sadistic murder of two young girls. Despite his size and the fearsome crimes for which he's serving time, Coffey seems to be a kind and well-mannered person who behaves more like an innocent child than a hardened criminal. Soon Edgecomb and two of his fellow guards, Howell (David Morse) and Stanton Barry Pepper), notice something odd about Coffey: he's able to perform what seem to be miracles of healing among his fellow inmates, leading them to wonder just what sort of person he could be, and if he could have committed the crimes with which he was charged. The Green Mile also stars James Cromwell as the warden; Michael Jeter, Sam Rockwell, and Graham Greene as inmates awaiting dates with the electric chair; and Harry Dean Stanton as a clever trustee.

I loved this movie and if you haven’t seen this, it’s highly recommended.

Join us every Tuesday here at TCP.

Sunday, May 2, 2010

Sunday Lunch at Burger King

After church we went to Burger King to have lunch. We don’t do this very often but this Sunday we did it. The in-laws wanted to go to BK, so as the kids, so there we went.


My Dollar menu Whopper Jr with cheese, everything on it.


100_3107 Rodney had double Cheeseburger, Roan had Chicken tenders


100_3109 My in-laws with Dan and Wrozlie on the other table.


100_3110 My order of Oreo BK Sundae Shake, which didn’t taste that great. I prefer Chocolate Sundae.


100_3111 My Oreo Sundae Shake, Rodney’s Chocolate Shake and Roan’s Coke Icee.

Hope to go to Chinese Buffet next Sunday for Mother’s Day after church.

Have a great day to all!

Tuesday, April 27, 2010

Fruit and Veggies Art

My friend Lorna sent this pictures to me through e-mail and I thought I would share it with you all!


                                     Butterfly Apple?


image                            Tomato leading Cauli Flower sheeps?


image                                        Face cut out of Potato?



                                 Watermelon Man??



                                   Is it Apple or Peach? Ouch!!

I thought it’s too cute!

Monday, April 26, 2010

Margarita, Anyone?

imageCherryle and myself while sipping our Frozen Margarita 04/24/2010 

I believe that this is the first time I have ever tasted Frozen Margarita. I am not an alcohol drinker, since I get sick when I drink. But, last Saturday I tried to drink Margarita, and it was pretty good. I wasn’t able to finish my drink since we had to leave earlier than planned because  there was a Tornado Warning. Next time I go out again, I would probably order Margarita again. Yum!

Sunday, April 25, 2010

Cooking Steak Just Right

Marc Weber

You don’t have to be a great cook to cook a great steak. Below are instructions for how to get it right every time. Be sure to choose a steak that is one inch to one-and-a-half inches thick -- and sprinkle both sides with salt before cooking.


When grilling steak, heat the grill as hot as it will get. (If your grill has a lid, grill with the lid on.) Let the steak cook until it lifts up slightly from the grill and moves easily when prodded with a cooking tool. Then rotate the steak 45° (on the same side), and let it continue to cook until both directions of the crosshatch grill pattern are a dark mahogany brown but not black.

Flip the steak over and crosshatch the other side as well, assuming that the steak is thick enough that you can do this without overcooking.

Two ways to determine doneness...

1. Use a meat thermometer to determine when the steak is cooked to your taste. Insert the thermometer into the center of the steak, not touching any bone.

Rare: Remove the steak when the thermometer reaches 120°.

Medium rare: 125° to 128°.

Medium: 132° to 134°.

Well done: 150°.

2. Use your thumb as a rule of thumb. Your steak is rare when poking it feels like poking the thenar eminence -- the muscle group just below your thumb on the palm side of your hand -- as you make an "OK" sign with your thumb and index finger. For  medium rare, poke and compare the feel of this muscle as you make an "O" with your thumb and middle finger... for medium, use your thumb and ring finger... and for well done, use your thumb and pinkie.

Helpful: If the steak requires additional cooking after both sides have been crosshatched, move it to a section of the grill that is not directly over the flames.


Choose a heavy, thick-bottomed pan. Lighter pans do not maintain their temperature as well and might not sear steaks properly. If you are cooking more than one steak at a time, use a pan large enough so that the steaks do not touch.

Apply a light coating of oil to the pan. Set the burner on high, and place the steak in the pan as soon as you see the oil start to smoke. Sear the steak for four to five minutes, until the side against the pan is a deep, even mahogany brown, then flip the steak over. The deep brown color means that the steak’s proteins have caramelized, which provides much of the wonderful flavor.

Your next step depends on how well-cooked you want your steak. If you like rare steak, sear the flip side until it, too, is a deep, even brown, and you’re done. If you prefer steak that’s cooked a bit more inside, remove the pan from the burner after you’ve flipped and seared the steak and place it in an oven preheated to 450°. To determine doneness, see left.


Let the cooked steak sit undisturbed on a cutting board for about 10 minutes, until you can hold your finger to the steak’s surface without feeling like your finger is burning.

This "resting period" gives the steak’s juices time to permeate the meat. Cut into a steak any sooner, and you could be left with a puddle of juice and a tough, flavorless steak.

If there is a noticeable grain to the steak, cut against the grain for a more tender result.

Friday, April 23, 2010

Time For Smoothies



Wow! now that hot weather is here, I believe that my blender will be used constantly. We all love fruit smoothies. My favorite of all is strawberry and cantaloupe smoothies. Perfect for hot weather, and it’s cheaper than buying it from the store. Banana would be great too, watermelon is cool as well.

What about you? What is your favorite thing to do during summer time??

Tuesday, April 20, 2010

Food, Food and Food

  Oh well, whatelse can I post here? Hmmm.. Just a couple of pictures from Roan’s birthday party. Oh I made Chicken Barbeque and it was awesome. Let me see if I can find a picture.



Oppsss. sorry this is the most decent I can find. Thanks to my husband Rodney, and our  friend Bob who grilled it.




image My friend Jen cooked the Pancit, she is the best Pancit cook in town..




I baked two cakes, and Riza posing with ate Tess putting the icing on it.



image I also cooked Afritadang Manok, and here’s the proof with Sherry and Me as the background.



image                      I also made Lumpiang Shanghai and Sherry was frying it.



image                                 I also made Hot Wings, so yummy.




And my specialty…Ginataang Hipon that my guests loved.. Yummm!



imageGrace while eating some food at the Party..

That’s all Folks, have a great day!!!