Food Review: Cyma Greek Taverna

[Part 1 of August 2, 2008: Sleep, Rain, and Spying on Burger King]

I left Burger King to meet with the amigas, and we made our way up to Trinoma’s fourth floor to eat atCyma Greek Taverna, a..err…Greek restaurant.

Today (or yesterday, since my clock tells me it’s the 3rd of August already) was the first time I ate there. I already eat Mediterranean food, but, honestly speaking, I’m not that much of a raving fan. I like it, yes, but it won’t pop into my mind when friends ask me where we want to eat.

Ah, but I think that changed today.

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Sleep, Rain, and Spying at Burger King

Burger King has (or had, depending on when you’re reading this) a thing for bloggers from August 1-7, 2008. All we had to do was sign up, and if we got into the 50 slots, we can bring 3 friends and eat for free at a Burger King branch of our choice. I signed up to go to SM North EDSA, and one of my best friends, Mi, signed up at the Trinoma branch. Ehe. Funny, both of us got into the 50 bloggers list. Now the dillema was: which branch to go to? So we said, “Yeah, we’ll see when the day comes.” Continue reading

Goya Dark Mint: confession of a chocomint hater

Goya Dark Mint + Sarah Cada = a very unlikely combination.

To be honest, I don’t like mint. I can drink mint tea and mint latte, yes, but mint itself? I avoid it as much as I can. I only eat Mentos when it’s fruit flavor, and I always decline from friendly offers of Halls, Stork and Fox’s candies.

Now, chocolate, on the other hand, I absolutely love. I love dark chocolate; the darker the better. And I also love it in its pure form: just chocolate. Eating dark choco with vanilla is yummy, too, as well as chocolate+bananas. Ugh. Talking about it makes me crave it.

But on most cases, though, I don’t like it when people add stuff to chocolate. Especially mint. I mean, as much as I love chocolate, I hate, and I mean hate chocolate mint. I’ve always thought that chocolate mint was a disgrace to the glory of chocolate. Continue reading

Jamaican my burger

My friend’s going to get married tomorrow, and I only started looking for a dress two days ago. Talk about procrastination. It took me an hour or so before I found the perfect dress in Apple & Eve, my most favorite store for girly clothes. It’s navy blue with a white trim, and the material falls perfectly on me, I swear.

…But this post is not about clothes.

It’s about a burger.

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Trinoma and Heaven and Eggs

It was Loraine‘s birthday yesterday, and the amigas and I decided to celebrate it in the Trinoma.

Since it was only my second time there and I got there early, I decided to walk the whole mall. Yes, I walked all four floors for an hour just to see what shops they’ve got now. See, my first Trinoma experience was sort of traumatic, and that was partly why I haven’t stepped foot in that place for a while. (That, and I haven’t actually had time to go malling, anyway.)

Well, guess what: I like Trinoma now. Continue reading

blame it on spoon-licking

Sarah and the fork of doomMy friends have hailed my house as “the home of yummy food”. (That, and “the house of many many many guitars and percs and other instruments”.) Well, with my amazing cooking mentor of a mom, I’m not that surprised.

My eldest brother, Kuya Jabes, specializes in pasta (though whatever he whips up is yummy, pasta or not). My second brother, Ace, makes a killer pizza, as well as awesome Mex-based fusions. As for my third brother, Tim, he cooks up a mean ticnap notnac! I mean, seriously. Somehow, ticnap tastes different when Kuya Tim cooks it. Why that’s so boggles my mind.

ticnap notnac – n. Inverted spelling of “pancit canton“, a dish made up of cooked noodles and a variety of vegetables and optional meat (or shrimp). The term the Cada kids use when referring to Lucky Me! Instant Pancit Canton.

“What about you, Sarah?” you might ask. Well, although my cooking abilities were limited to boiling water and cooking rice up until high school, I do have my own niche in the kitchen. And it’s not the stove top. It’s the oven. And, no, despite my love for pasta, it’s not baked macaroni or lasagna.

‘Tis cookies.

Yep. Although my brothers are, like, awesome in the kitchen, when it comes to baking cookies and cakes, the recipe book is suddenly shoved in my hands. I don’t really know why. I think it started when I was really really small, when I got my mom to let me lick the chocolate-covered spoon she used in preparing brownies.

Cookie with choklitBaking cookies had been one of my favorite things to do ever since I was a kid. First, because it was a time of mentoring from my mom. Secondly, it was because it’s something I could do with my older brothers. (Being an only girl in the family, and the youngest child at that, the stuff I got to do with my older brothers was limited.) And thirdly, it was because eating what I baked was (and is) super fun!

There’s one book in our kitchen that brings back old memories every time I look at it. It’s Cookies for Kids by Better Homes and Gardens. It’s the book we’ve been using for as long as I can remember. I remember flipping through it when I was a kid, not to read the recipes, but just to happily look at the pictures of yummy cookies that my mom made. My goodness. It still amazes me how we’re able to keep it until now.

Aside from that book, some of the other most-used baking books in our kitchen library is Chocolate Lovers’ cookbook by The Chocolate Lovers, and Mrs. Fields’ Cookies.

And yesterday, I found out that Mrs. Fields is sponsoring a bloggers meet-up! Coolness! It’ll be at Mrs. Fields, Manila Pavilion on August 21 (Tuesday), 7:00 PM.

Cookies, cookies, and more cookies! I’ve already signed up, and if you want to join us, just go on over to Blog and Soul Movement and comment on their post about it, or send an email to movement at blogandsoul dot net.

See you there!

check ‘im out :: ironchefjabes

JB using a wrench as a nutrackerRight. So I’ve been giving out linklove by batches, but for today I think I want to give it to one specific person.

My brother.

JB Cada is my eldest brother, a techie, mechie (if there’s such a term) and basically your all-around guy. He’s also a foodie and blogs in McGuyver’s Kitchen, writing about…well… food! It’s not a blog on how to cook, really. (Not always, anyway.) My brother just likes to write about the stuff he cooks up, recipes he discovers (and tweaks), his experiences in culinary studies, and everything else that has to do with the stuff we put in our mouths.
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Dark Chocolate and Chardonnay

Took a couple of online quizzes, and here’s what I got.

You are Dark Chocolate

You live your life with intensity, always going full force.You push yourself (and others) to the limit… you want more than you can handle.

An extreme person, you challenge and inspire the world!

Dark chocolate is actually my favorite kind. My older brother once took home some really dark chocolate, 75% cacao content. Yum, yum… I made sure that I controlled myself to take little pieces and ate them s-l-o-w-l-y. And then I tried not to get some more until after a day or two, so that it’ll be a whole new experience all over again.

As for wine…

You Are Chardonnay

Fresh, spirited, and classic – you have many facets to your personality.
You can be sweet and light. Or deep and complex.

You have a little bit of something to offer everyone… no wonder you’re so popular.

Approachable and never smug, you are easy to get to know (and love!).

Deep down you are: Dependable and modest

Your partying style: Understated and polite

Your company is enjoyed best with: Cold or wild meat

Well, I’m not really a wine connoisseur, and although my tongue isn’t trained enough to distinguish what kind of wine I’m drinking, I do love the taste of champagne and white wine.

sushi luuuuuuv

Anyone who knows me well knows that I love Japanese food. Among my favorites would be sushi and salmon sashimi. Oh my goodness, I LOVE salmon sashimi. If I ever get to Japan, eating salmon sashimi would be included in my “Do Not Leave Japan Without….” list. If there’s anything that will make me go (and spend) in Saisaki, it would be that. Teriyaki Boy‘s sashimi rocks, too, but it’s kind of expensive for me. Sugi really rocks, but it’s really expensive there, too. Ahehehe. I’m not sure if Yoshinoya has sashimi… I have to check the next time I go there.

If there are other Japanese restaurants that you can recommend, comment on this entry please!

Anybody wanna go Japanese foodtripping with me?

eat, drink, and eat some more!

If you haven’t got any plans for Saturday — or even if you do — check out Dine and Jam.

Dine and Jam is a monthly celebration of the love of music, gift of cooking and joy of friendships. Each month will feature home cooked pasta meals from the Regali Kitchen, and amazing talent courtesy of Tim 4:12 productions.

It’s actually a family project of ours. Papa is basically the owner (Mama and Kuya JB are the managers). Kuya JB is the head chef of the Regali Kitchen, which provide the scrumptious dinner. Mama is the queen of desserts in the Kitchen. Kuya Ace is our graphic designer for tickets and posters and such. Kuya Tim heads 1 Tim 4:12 productions, which provide live, relaxing, cool jazz music while you eat. And moi? I handle marketing, guest relations, finances, and all that jazz.

What’s so cool about D&J; is that it’s not just a restaurant. It’s not just a gig. It’s one big party where family friends share good, clean (and delicious!) fun. And it’s even more fun because our friends become friends with each other. Like, my friends become friends with Kuya Tim’s friends, Kuya JB’s friends’ parents become friends with my folks, etc. It’s sort of like friendster in real, non-cyberspace life.

And it’s just awesome.

Try it sometime (and I recommend this Saturday), and I’m sure you’ll have so much fun, you’d wish it happened every week.

I know I do.

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for reservations and more information, please visit http://regalikitchen.com