Of course we had steak at Benjamin Steakhouse, but even thought the chefs come from Peter Luger, I still have a strong affection for the original. Even Benjamin’s hot fudge sundae…

…sadly was a poor copy of THE ORIGINAL topped with Peter Luger’s famous schlag! But! Hey, a hot fudge sundae is still a hot fudge sundae and I looovvveee fudge, heehee!

52 E. 41st St
New York, NY 10017
(212) 297-9177

I love shortbread cookies! And I love anything fudgy! Chocolate Fudge brownies, Fudgsicles, Hot Fudge sundaes, you name it! So when I saw this, I thought…Hmmm, a match made in heaven!

Looked yummy too!

But it wasn’t love at first bite, sadly! So yeah, objectively speaking, steer clear from these Sandies!

This ain’t really a treasure, but well, I’m craving for a bag NOW!

I found this at the healthy snacks section of our neighborhood supermarket, and well you know me, I’m a sucker for healthy snacks, heeheehee. See, this is an all-natural snack made from rice and corn:

I love the sweet, caramel-y taste, and I consider this a no-guilt snack! Yum yum!

I was preparing this for breakfast and as I took it out of the oven toaster, I couldn’t help but be amused at how it looks like. Can you guess what this is?

a. Egg yolk on toast
b. Cheese on toast
c. Butter on toast

UPDATE:

Ok, I don’t want to keep you all in suspense, iheartbadtz got it right! It’s cheese on toast!

Since we are on the subject of “healthy” snacks, haha, may I suggest these multigrain corn chips from Kettle?

See, its made from organic corn…

…plus millet, buckwheat, rye, barley and whole wheat! Talk about fiber overload! So see, it’s really really healthy. Guilt free really! (Oh really now!) Hahaha!

Because I can’t stop eating this…

In my twisted reasoning, I figure it’s not a bad “snack”. I’d like to think of it as biscuits with a little bit of chocolate. And since they’re packaged in tiny little packets, not entirely sinful. Right? Agree with me? I am being objective here diba?

Presenting, the cuteness!!!

Oh how I’ve wanted this apron for soooooo looooooonnnnnggggg! Like since I first saw it at Anthropologie two years ago (or maybe that’s just how it feels!) I just couldn’t bear paying $40 for an apron so I postponed, and postponed, and postponed buying it. I actually even considered making my own apron, but all my pretty fabrics are back home in Manila. (Seriously, I had a habit of buying fabric, even hoarding - as in buying 10 yards or so if I liked the print. I also had grosgrain ribbons and all sorts of trimmings on stock, heehee). Then again, I can’t do smocking and ruffles so doing a replica of this apron would be a bit of a stretch!

Luckily, my friend Xsa, who was visiting from PA last week bought it for me! Yehey for generous friends! Heehee! Jeez, I feel so lucky getting all these cutesy stuff day after day after day!

I was making some pancakes with Bisquick the other day and saw a recipe for Chicken Pot Pie on the back of the box. Since I had some chicken breast in the freezer I thought of doing my own version! Instead of using the Bisquick mix for the crust, I made my own from scratch using my SIL’s crust recipe for fruit pies…

Crust:
Just split this recipe into half, as you will only need to cover the top of the chicken filling for this pot pie!

For the filling, this was inspired by the Bisquick recipe, but with a bit of tweaking…

Filling:
1 pound skinless, boneless chicken breast halves - cubed
2 stalks celery
1 whole onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup sliced carrots
1 cup corn kernels
1 cup frozen green peas
1/3 cup butter
2/3 cup milk
1 can cream of mushroom soup

DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C.)
2. Boil chicken in a pot with onions, celery, salt and pepper. Once cooked, cut into cubes.
3. In a saucepan, cook onions in butter and then add chicken, carrots, peas, corn and chopped celery. Add cream of mushroom soup and milk, cover and boil for 10 minutes. Remove from heat.
4. Place the chicken mixture in bottom pie crust.
5. Cover with top crust, seal edges, and cut away excess dough. Poke with a fork or knife on top to allow steam to escape.
6. Bake in the preheated oven until pastry is golden brown and filling is bubbly.
7. Enjoy!

* I realized, if you want a more mushroom-y flavor, you can add a can of sliced mushrooms when you cook the filling!

Ok, so we didn’t get to ride the rides. It’s not that we didn’t know that. I pretty much knew I wouldn’t get to do that since I’m 33 weeks pregnant. Dear Hubby wasn’t in the mood either since it was drizzling. So what did we do?

Eat instead! Yeah! Because isn’t theme park food delicious for some reason?

This is Dear Hubby’s pick!

Here’s the corn dog swathed in mustard and ketchup…

All I had was a caramel sundae =)

We actually didn’t eat that much too because we were saving our tummies for Italian food! Xsa reserved seats for us in this hole in the wall Italian resto that she swears by! Unfortunately, we didn’t have the chance to take photos! Dinner was so good we practically inhaled it! Hahaha!

Aren’t these chocolate toting bears adorable? You get a pack of Kissables and a brightly colored bear to keep as memory of such a sweet treat!

If you think that’s sweet, nothing can be sweeter than these humongous Hershey’s chocolate bars!

Even one bar can transport you to a sugar high!

To give you an idea of how big a 5lb bar of chocolate is, here is my friend Me-an with her 2 year old son, Dominic!

Whoah! Huge right? Would you pay this much for a bar of chocolate?