Tuesday, January 29, 2013

Poco Deli for AG!

Last Sunday, we had a really great lunch at Poco Deli in Kapitolyo. It's a small, quaint and cute deli near the new Cafe Juanita in Pasig. 

It was Andreas' birthday treat and we can't think of a better place to celebrate it. 

The perfect Sunday lunch food for the Dizon family consists of the following:

Sausages and cheese.

More sausages.

Bacon Slab. 

Four cheese pizza. (I was expecting more cheese.)

Irish Beef Stew. 

We will definitely go back to Poco Deli. There's still so much in the menu that we have to try. 
Happy Birthday AG! 

Poco Deli
21 East Capitol Drive
Kapitolyo, Pasig

Bananas Over Yonanas!!!

Best invention ever is Yonanas by Dole. 

Last night, we were in the mood for ice cream and so Ginny brings out the Yonanas machine and all the frozen fruits we have. "This is much better than ice cream," she says. 

No sugar, cream or any dairy, no artificial flavors or colors. Just the pure freshness, goodness and healthiness of your favorite fruits. 

It's easy as pie but let me take you through the Yonanas experience anyway. 

Freeze your fruits. In our case, we froze bananas, strawberries and mangoes. 

Put your fruit in the opening.

Push the fruit down with the pipe like thingy-majiggy. 

The bananas are mashed but because it's frozen, it's like ice cream!! YEEEYYY!!!


So next, we added strawberries in the tube.

And a few seconds later, here comes the strawberries! 

Same with the mango and the outcome??? All the yummy-ness of ice cream without the guilt.

Definitely recommend it to all of you out there! I mean ALL OF YOU!

Australia in Old Manila!

When one says Australian cuisine to me, all I can really think about it crocodile, alligator and kangaroo meat. Other than that, I really don't know what they are known for. 

This month, The Peninsula brought in the finest Australian chefs to tell us exactly what the cuisine is about. 

Meet Chef Greg Doyle....he was in charge of what we had for lunch yesterday in Old Manila. 

After the meal, I can officially say that I must have an Australian appetite because I loved just about everything he put on the table. It also always pleases me when the chef de cuisine comes out to meet their customers and takes time out to explain the dish that he prepared. 

Kingfish Tartar, sterling caviar-mirin soy sauce and begonia leaf was our first course. It was light, a bit sweet with the perfect balance of saltiness. It was a great start and made us crave for what's to come. 

Carpaccio of John Dory with mustard leaves - broccolini, wild fennel in dill oil. 

Celeriac cappuccino with roasted Langoustine lardons-fried bread-thyme. This is not to be missed. 

Steamed Bass Grouper with carrot puree, onion shells and oyster mushrooms.

Slow roasted lamb shoulder with caramelized garlic-baby vegetables in lamb jus. This is TO DIE FOR. The lamb almost melted in my mouth. The flavor was intense and it was so moist I wanted more. The vegetables were fresh, almost sweet and loved the crunchiness of the carrots.

Probably the thinnest PASTRY chef that I have ever met, Executive Pastry Chef Nic Waring prepared 3 kinds of delicious sweet treats for us. (It's so Pinoy of me to mention the weight right?)

Sour Cream Parfait, carrot hazelnuts with white chocolate and lemon thyme. Now, this may sound weird and may not look like dessert but I have never ever had dessert like this. It was sour, sweet, crunch, soft all in one bowl. It's not your regular sugary ending but it is such a pleasant surprise that explodes in the mouth. Ugh, it is so complicatedly good that I just can't explain it. 

Coconut Pudding with pineapple, licorice and mint. When Chef explained this dish, it wasn't as simple as what it says on the menu. He must have said 8-10 different ingredients in it that we found hard to believe but a spoonful of this stuff in our mouths made us look at each other with awe. I honestly don't know what to type next to describe this dessert to you so I will just leave it at that. 

Not your ordinary pralines. 

Basically, all I can say about the desserts prepared is how shocked I am as to how Chef can remain to skinny despite the awesomeness of his craft. Is he one of those guys that you love to hate? Eats everything but doesn't gain a pound? I guess so....

One thing is for sure, I must have gained around 10 lbs from this lunch because I ate everything on my plate. It was THAT good.  You have until Feb. 3 to try it out. 

The Peninsula Manila
Old Manila

Cris and Butch's Love.


This is one of the things I know Cris Albert loves.

When I entered Las Flores for her Anniversary party I was blown away with the gorgeous flower arrangements that were perfectly placed all over the restaurant. 

The Ecuadorian Roses, Cabbage Roses, Stargazers and Hydrangeas filled the dining area which made it look more like a flower shop than anything. All I could think of was how Mom would love it. 

That's one thing Cris and Mom have in common. 

Anyway, aside from the magnificent decor, the food was so delicious. I must have eaten 

Dennis and Jenni.

Spot the Lustico clutch. 

Yes, I had a drink. Just 1 drink but I look like I had a barrel. Small, Pops and yours truly. 

My very first photo bomb! I am so proud. 

Spot the cutie! 

Ferdi, Small and your bloggerina. 

Happy Anniversary to you dear Cris and Butch!! 

Thank you for having me in this special day of yours. 

Thursday, January 17, 2013

Closeup WHITE NOW!!

The secret to the instant whitening effect of Closeup White Now is its breakthrough “Blue Foam Technology.” Just like how a green-tinted concealer will hide a red pimple, Closeup White Now’s blue tint conceals the yellowness of teeth surface instantly, making it look whiter in just one brush. It’s basic color science! Because of this technology, the product is most effective with more noticeably yellow teeth.
So I put it to a test. (Excuse my two small teeth. I don't know why they never grew.)

No lipstick, no Closeup. 

On top of the instant whitening effect, Closeup White Now also has a gradual whitening action that provides long-term stain removal and whitening. Along with its unique whitening formula, the toothpaste also contains all the anti-cavity protection provided by regular fluoride toothpastes with a Glacier Fresh flavor that leaves your mouth with an intense burst of freshness.

Lipstick with no Closeup.

The thin layer of Blue Foam stays on teeth temporarily and is removed over time with activities like chewing and eating food. That is why it is recommended that you brush your teeth often to maintain the instant whitening effect.

Lipstick with Closeup.

The verdict? It won't whiten your teeth permanently. It is what I call COSMETICS TEETH WHITENING. It is very much like applying make up, say, liptstick. My lips on the first photo is pale pink. But lipstick is applied, it becomes somehow nicer. Same with the toothpaste! 

I am happy to have whiter teeth especially for photo shoots and parties. 
Instant white! That's what you get. I likey!