Treasure Jar

PRESS RELEASE

Electrolux and Mommy Mundo join together for the Clothes for Hope Donation Drive

Electrolux Philippines, a global leader in home appliances, in partnership with ABS-CBN Sagip Kapamilya and Mommy Mundo, an online portal of mom and family-focused resources, initiated the Clothes for Hope donation drive as part of its Wear Your Passion campaign to help the victims of recent calamities.

“It has been an unfortunate year for the Philippines as we braved through one natural disaster after another. From the earthquake that struck Bohol and Cebu to super typhoon Yolanda, these disasters have left thousands of families grieving for the loss of their homes and loved ones,” says Andrea Pionilla, Marketing Manager, Electrolux Philippines. “That is why through the Clothes for Hope donation drive, we aim to provide immediate relief to the victims by giving them the hope of a new beginning through freshly laundered clothes which will be delivered to them by Sagip Kapamilya,” Pionilla adds.

This holiday season, the entire nation is united in helping the victims of recent calamities recover from these tragedies. “Electrolux and Mommy Mundo have provided avenues for people to lend a helping hand by putting up a number of donation sites where people can drop off their pre-loved clothes, blankets, and towels,” adds Pionilla.

Those who wish to help can drop off their pre-loved items in any of the following donation sites:

• Electrolux Customer Service Hub, Makati City;
• Mommy Mundo Office, Pasig City;
• Numa Store, Quezon City; Alabang, Muntinlupa City;
• Promosphere Inc., Mandaluyong City;
• and Universal Promo Specialists, Inc., Mandaluyong City.
• Donations will also be accepted at the Mommy Mundo Bazaar on December 8, 2013 at the Rockwell Tent, Makati City.

For the exact addresses of the donation sites and more news and updates about the Clothes for Hope donation drive, visit www.facebook.com/thelittlewhitebook or follow @ElectroluxPH on Twitter and Instagram.

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About Electrolux

Electrolux is a global leader in household appliances and appliances for professional use, selling more than 40 million products to customers in more than 150 markets every year. The company makes thoughtfully designed, innovative solutions based on extensive consumer research, meeting the desires of today’s consumers and professionals. Electrolux products include refrigerators, dishwashers, washing machines, cookers, air conditioners and small appliances such as vacuum cleaners, all sold under esteemed brands like Electrolux, White-Westinghouse, AEG, and Frigidaire. In 2012 Electrolux had sales of SEK 110 billion and about 61,000 employees.

For more information go to www.electrolux.com/press and.www.electrolux.com/news.

Tags: Clothes for Hope, Clothes for Hope Donation Drive, Electrolux

This is the guitar-playing daughter, back when we were still homeschooling. She used to play the recorder, and just like how is learned to play guitar later on, she taught herself how to do just that, play the recorder. I can’t recall how but I remember we used to watch YouTube video tutorials. She would also play some notes with the keyboard at home.

Photo from my Photo Blog.

Because the shift in the choice of musical instruments happened, she now reads about guitars instead of her reading about armstrong flutes and the like. I prefer she know how to play both though and I am happy she has flute lessons in school for this grade level.

I saw a tab opened at fender at Guitar Center the other day and I just know who was looking at the page about guitars.

Some of the youngest daughter’s electic guitar pieces that she currently loves to play are the following:

• Eraserheads “Huling El Bimbo”
• Pachelbel’s Canon in D (while she is listening to the violin or piano version in her mobile gadget and wearing a headset)
• a Simple Plan song (forgot the title)
• Plain White t’s 1234 (video featured below)

I missed attending the other Saturday’s Classes called Memories of Holidays Past with Chef Fernando Aracama at The Maya Kitchen Culinary Center.

And even if I did miss the cooking class, here are some photos and recipes of the dishes that were featured during the Memories of Holidays Past:

BUNUELOS & SPICED CHOCOLATE DIP
Serves four (4)

1 cup water
35 g unsalted Butter
½ tsp white sugar
1/8 tsp salt
1 cup Maya All Purpose Flour
2 large whole eggs
corn oil for deep frying

Procedure:
1. In a pot, combine the water, butter, white sugar and salt. Bring to a boil.
2. Remove from heat and immediately add all of the flour and bring back over a medium flame. Vigorously beat with a wooden spoon until well incorporated.
3. Remove from heat and transfer into a mixer bowl. Beat slowly and add the eggs one at a time until fully mixed and smooth.
4. Set aside batter.
5. In another deep pot, heat the corn oil. Using a small ice cream scooper or two spoons; drop small balls of batter into the hot oil. Deep fry until golden. Remove and drain excess oil with paper towels.
6. Repeat until you finish the batter. Serve warm with chocolate dip.

SPICED CHOCOLATE DIP

1 cup heavy cream
1 cup milk or semi sweet chocolate, cut into chunks
¼ tsp cinnamon powder
pinch cayenne powder
1 tbsp softened butter

Procedure:
1. In a pan, gently bring the heavy cream to a simmer.
2. In a bowl, combine the chocolate chunks, cinnamon powder, cayenne powder and softened butter.
3. Pour the hot cream over the chopped chocolate mixture and allow this to sit and melt the chocolate.
4. Give the mixture a quick whisk until it is nice and smooth.
5. Serve with the warm bunuelos.

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PATATAS RIOJANA
Serves four (4)

3 tbsp olive oil
1/3 cup chopped white onions
1 tbsp chopped garlic
2 pcs chorizo, sliced
1 tbsp paprika
2 pcs bay leaf
¼ cup white wine
600 grams potatoes, peeled and cut into large chunks
1.5 liters flavorful chicken stock, bring to a simmer separately
1 tsp ground white pepper
to taste sea salt

Procedure:
1. In a pot, warm the olive oil and add the onions. Cook over medium heat until the onions are soft. Add the garlic and the chorizos. Render some of the fat from the chorizos.
2. Add the paprika and bay leaf. Cook for a few moments and then add the rest of the ingredients. Cover and cook until the potatoes are done.
3. Taste and adjust seasoning. Lightly mash the potatoes with a ladle. This will add texture to the soup.
4. Serve hot.

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INSALATA UVA
Serves four (4)

Honey Balsamico Vinaigrette:

2 tbsp Balsamic Vinegar
1 tbsp honey
2 tsp mustard
1 tsp chopped shallots
¼ tsp sea salt
¼ tsp ground white pepper
pinch dried thyme
½ cup olive oil

Procedure:
1. In a bowl or blender jar, combine all the ingredients except for the olive oil.
2. Whisk or blend until the sea salt is dissolved. While whisking or blending, add the olive oil in a thin stream until the vinaigrette is emulsified.
3. Taste and adjust seasoning. Chill until ready to use.

Salad garnishes:
300 grams assorted lettuces, washed & dried
80 grams seedless red & green grapes, halved
1/3 cup Kesong Puti, diced (optional)
¼ cup pine nuts or walnuts, toasted in a pan

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GRILLED ENSAIMADA Media Noche Style
Serves four (4)

4 pcs ensaimada, large size, cut in half
4 tbsp Dijon or yellow mustard
4 tbsp pickle relish
½ cup grated queso de bola or your choice of cheese
1-1 ½ cup shredded Chinese ham
½ cup butter, softened

Procedure:
1. Take the halved ensaimada and turn it inside out.
2. Spread the mustard and the pickle relish on the bottom slice.
3. Top with the grated cheese and the shredded Chinese ham. Turn over the other half to cover the filling.
4. Heat up a non-stick pan over medium heat and add about a tablespoon of butter. When the butter has melted, grill the ensaimada until nice and crusty.
5. Add some more butter and turn over to grill the other side of the ensaimada. It should have a golden brown crust.
6. Slice the sandwich in half and serve with a side of Insalata Uva.

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MALUNGGAY & CHEESE DIP
Serves four (4)

50 g blanched and chopped malunggay leaves**
50 g blanched and chopped spinach leaves**
¼ cup heavy cream
½ cup cream cheese, room temperature
¼ tsp ground white pepper
1 tsp onion powder
¼ tsp sea salt
140 g grated cheese, your choice – cheddar, mozzarella, gouda, parmesan

Procedure:

1. In a food processor bowl: Put in the blanched and chopped malunggay and spinach. Process to chop further.
2. Add in the heavy cream, cream cheese, ground pepper, onion powder and sea salt. Process until the mixture is smooth and well blended.
3. Spoon the mixture on to a bake proof dish and spread out evenly. Top with grated cheese and broil in the oven or an oven toasted until the cheese is hot and bubbly.
4. Serve with crostinis or warm toasted bread or crackers.

**Note: Blanching technique: Bring a pot of water to a boil. Add some sea salt and then blanch the malunggay & spinach leaves for no more than 30 seconds. Immediately remove, drain & shock in a bowl of ice water.
Drain the blanched leaves & gently squeeze out excess water.

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For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.

Tags: Bunuelos and Spiced Chocolate Dip, Chef Fernando Aracama, Grilled Ensaimada Media Noche style, Honey Balsamico Vinaigrette, Insalata Uva, Malunggay and Cheese Dip, Memories of Holidays Past, Patatas Riojana, The Maya Kitchen

I am past due a hair cut. My two girls had their last week but I was not able to go with them because I had work.

Sometimes I just want to get me some wigs (check out these eva gabor wigs, super like!) to avoid going to the salon for a hair cut. I am not comfortable having hair cuts and I’m not entirely sure why though I know I need some hair care from the experts for my dry hair.