Out of impulse, I decided to pass by Hatchin on the way from work today, and this was one of the first things that I saw. I just had to take it since it was so darn cute.
The bun was filled with chocolate cream, and is now sitting happily within my belly.
Burp. :p
A typhoon struck in our country a couple of weeks ago, and due to the semi-crisis that we had at our apartment that day, we were just plain cold, hungry and exhausted that day as well as the next.
The next day, my boyfriend and I pretty much just stayed home to recover from the previous day’s exhaustion, so no bento then, and just a home meal made from whatever I could grab from the ref and some leftovers…
Hot rice, tamagoyaki, tulip hotdogs, asparagus and mixed vegetables in some sauce which I have now forgotten about… I’m pretty sure it was some white sauce that I made for dinner the night before… and some kani slices for garnish. ^_^;;
Blurry pics due to tired hands. :p
(as found in food_porn)
“I know.
It sounds crazy: $1,000 for an ice cream sundae?
But, the sundae is The Grand Opulence Sundae from famed Serendipity of New York City and it’s made up of the best of the best. According to the restaurant, they sell approximately one a month, so apparently, quite a few people have some money to indulge in such opulence.
The Golden Opulence Sundae, the “World’s most expensive sundae”, was created to celebrate Serendipity’s 50th Anniversay last year.
Made with 5 scoops of the richest Tahitian vanilla bean ice cream infused with Madagascar vanilla and covered in 23K edible gold leaf, the sundae is drizzled with the world’s most expensive chocolate, Amedei Porceleana, and covered with chunks of rare Chuao chocolate, which is from cocoa beans harvested by the Caribbean Sea on Venezuela’s coast. The masterpiece is suffused with exotic candied fruits from Paris, gold dragets, truffles and Marzipan Cherries. It is topped with a tiny glass bowl of Grand Passion Caviar, an exclusive dessert caviar, made of salt-free American Golden caviar, known for its sparkling golden color. It’s sweetened and infused with fresh passion fruit, orange and Armagnac. The sundae is served in a baccarat Harcourt crystal goblet with an 18K gold spoon to partake in the indulgenceserved with a petite mother of pearl spoon and topped with a gilded sugar flower by Ron Ben-Israel.”
I checked out Serendipity’s website, and there it was at the bottom of the menu with a note that says the ice cream must be ordered at least 48 hours in advance. It also has an entry in the Guinness Book of World Records.
Ergh….
But really. A thousand dollars? For ice cream? I can get a whole ice cream truck’s worth with that money and eat the stuff until all my teeth fall out. Meh. I can never understand things like this.
I have a small length of sugar cane here right now, about two feet long, courtesy of a workmate whose family owns a small plantation… and I’m not quite sure what to do with it. So far, I’m playing with the idea of using half it in a stir-fry dish, and saving the other half and cutting it to little pieces and stick in the fridge, which we could chew on if we want something sweet…
But I’ve never worked with real, raw sugar cane before. Sugar, yes. As a comparison, it’s like being given a live chicken when I’m trying to buy a pack of drumsticks from the grocery.
Hmm… Recipes, anyone…?
I’ve got no new bentos to post just yet, but I figured I should contribute in any way.
So, I wanted some sort of button on my LJ to announce that I was a member of this community, so I decided to make one. (this post ois xposted there, btw)
In any case, please just take this as my thank you to a wonderful community which inspired me to cook again and has been so amazingly fun. Here’s my contribution. I hope someone out there likes it, and please feel free to take them. :p
Disclaimers: Images used in buttons were taken from lazy Google Image and PhotoBucket searhes for “onigiri” and “bento”. I sincerely hope that I am not breaking any laws here… Photos used for bento9, bento10, bento11 and bento12 are pics of my own bentos.
Because of my previous post, I am now compelled to show you what we had for dinner last night… um, without having anything to do with regurgitation…
In any case, this is me having another stupid-happy moment.
Shallow, ain’t it? Hehe…
Happiness is when after A YEAR, yours and your boyfriend’s days off are FINALLY ON THE SAME DAY.
hehe… anyway, that first day when our rest days finally synched was spent walking around and exploring our quaint little village of San Antonio here in Makati.
Our gem of a find was a Japanese grocery a couple of blocks from ShopWise. And mind you, it’s not like other Japanese groceries where everything for sale is either canned, bottled or dried and shrink-wrapped. This one is a grocery. It has a produce section, a meat section, a bread section, and at the time that we were there, the delivery bay was open and crates of goods were coming in. And they have cute, small baskets that you can use for shopping.
And our purchase of the day was a pair of chocolate kitty bread buns…
