Tag: Paco

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Holy Week 2014

We had a simple but fun and meaningful Holy Week break. The hubby and I were joined by my two siblings Jodie and Son at home in Bacoor. But we went to Cavite only after we finished the traditional Visita Iglesia in Manila. We visited a total of seven churches, as usual.

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my energetic mom joined us during the Visita Iglesia

On Good Friday, we just stayed at home the entire morning and early afternoon. I baked a chocolate cake out of boredom and it turned out so good. We ate it after every meal until the very last slice was eaten up.

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Dining Out with Family and Friends

If there’s one thing I’m good at, that would be eating. Food has always been my passion. I love it more than my husband. Haha. Just kidding. Actually, the hubby and I have one common denominator – food. We love to eat good food. We also love to try out new restaurants whenever we could afford it.

While we enjoy dining at home (with me cooking for the hubby all the time if it’s just the two of us), we are fond of dining out, too. We visit restaurants with family and friends. If it’s with the hubby’s family, it’s almost always a bonding activity. If it’s with my side of the family, it’s normally a post-shopping agenda. If the dining out is with friends, it’s either a group reunion, a birthday blow-out or a mini get-together.

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Best Panizza in Town!

Last Wednesday night, I went to My Kitchen by Chef Chris Locher inside the Oasis Hotel in Paco, Manila. I had dinner there with the husband, my PILs, my SIL, my mom and my two sisters. It was our first time to taste Chef Chris Locher’s panizza which he invented and became famous for back in his days at C’ Italian Dining in Clark, Pampanga.

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Chef Chris Locher’s The Original in four different flavors

After tasting four different kinds of panizza (from the six new flavors), I have to say My Kitchen’s panizza is the best in town. They were sooo good! Like, 100% yummy. Among the four panizza whose names escape my memory right now, I liked the one with beef sirloin the best. I also appreciated the fact that all panizza were served hot off the oven and the kitchen was generous with the toppings. The arugula and the alfalfa sprouts, which you eat with the panizza, were fresh and crunchy, too.

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