Wine for good health

(photo courtesy of wikipedia)

There were very few occasions that I drank wine, and all those instances not even finishing a full glass. My being choosy and not so fond of wines has more to do with the smell than the taste. I find the use of wine more appropriate for cooking though. Infusing white wine with fish and red wine with meat is a good rule to live by. This is why you'd see a few bottles of both in our kitchen, comes in handy when I need them.


Since the good book suggests that wine when taken in small amount is "makes the heart of man rejoice" (Psalm 104:15), I should heed that. Perhaps a little Chardonnay with scallops or lobsters over a good talk with hubby...Just something I observe from mom in law and her hubby...before going to sleep, they would talk about what happened that day, laughing sometimes arguing a little until they finish a whole bottle of red wine.

If not, hubby and I could just munch on chardonnay grapes as is with some cheese and crackers too! ;-)

Another thing to consider about drinking wine are the health benefits. The good book also cited:
Use a little wine for the sake of your stomach and your frequent cases of sickness.” (1 Timothy 5:23) True enough, studies show that the antioxidant contents of red wine helps protect one against heart disease but just like in other matters, moderation is the key.


Food Friday - Nilaga

One of the very few dishes that takes me a step closer to home.

I used to cook this dish with whatever is available, meaning, beef and bulalo plus chinakohl (chinese cabbage of the pekinensis type) but whenever I get the chance to visit the asia shop, I buy bok choi (petsay though also under the chinese cabbage family), plaintains (saba) and sweet corn...The saba however are bottled and sweetened, unfortunately, hard to bite too. I had to separately boil them in water before dropping them down the big pot.

Served with rice, another meal to enjoy in this cold season!

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Ruby Tuesday - Tomato Soup

This is my daughter's favorite soup, sadly I don't make this from scratch since I do not have that much time preparing it. But I would love to try it sometime. So I got this from, might as well try:

  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup chopped carrot
  • 1/4 cup chopped celery
  • 2 (28 ounce) cans crushed tomatoes
  • 3 1/2 cups vegetable broth
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 4 drops hot pepper sauce

  1. Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
  2. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

A soup full of vitamin C to fight off the winter cold! Enjoy the week!


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