frogbites thoughts

The person who started the tradition of eating fat-laden and high calorie foods at midnight of Christmas and New Year should be killed.

N.B.: Covert Operation: Chicken Kill Update #2 was found to be unsuitable for public viewing because of its graphic content.

Someone from Friendster just called me "Mr. Suplado" just because I didn’t reply to her message nor added her in my friends list. 

I’m hurt.

And then she closed her message with "God bless!!" (note on the two question marks). *sobs*

My friend’s right… I think I’m a snob. *cries*

It’s my second time in four days today to be given a discounted jeepney fare without me asking for it.  Wow, I can’t believe it.  I could pass as a senior citizen! ^_^ ‘

Rereading my other weblog, something occurred to me. I wonder if this constitutes sexual harrassment…

Excerpt (Oct. 31, 2005):

…then there’s this weird thing happened while I was having dinner alone at ******** yesterday –- the waitress keeps on touching my back whenever she takes my order or asks if I needed something else. She reminds me of those stewardesses on TV when they touch a kid’s back to make them feel secure during their first flight. She must have mistaken me for a kid…

While waiting for the result of Covert Operation: Chicken Kill, it’s time steal a look at the magical cookbook…

Arroz Caldo con Pollo Loco

Ingredients :

1/2 kilo of stewing chicken obnoxiously annoying rooster from the neighbour’s backyard
1/2 kilo of chicken liver, gizzard and premature eggs
1 whole garlic
1 whole onion
6 peppercorns
1 bay leaf
1 tsp. of kasubha
1 thumb-sized piece of ginger, sliced
2 tbsp. of minced garlic
1 onion, diced
1/2 c. of long-grain rice
1/2 c. of malagkit (glutinous rice)
10 c. of chicken broth
1/2 tsp. of chopped fresh parsley OR 1 tbsp. of chopped onion leaves
1 tbsp. of cooking oil
4-6 pcs. of kalamansi (native lemon)
patis (fermented fish sauce) or salt
pepper

How to :

Wash the chicken and remove all visible fat. Separate the eggs, liver and gizzard. Cut liver into 2” x 2” cubes. Place eggs and liver in the refrigerator. Clean and remove all visible fat from the gizzards. Place the chicken and gizzards in a casserole and cover with water. Add whole garlic, onion, peppercorns, bay leaf and 1 tsp. of salt. Set on the stove over medium heat and bring to a boil. Remove scum as it rises. Lower the heat and simmer for 1-1/2 to 2 hours or until the chicken and gizzards are tender. Remove the chicken and gizzards and cool. Chop coarsely and set aside. Strain the broth.

Wash the long-grain and glutinous rice and drain well.

Heat the cooking oil in a large heavy casserole. Fry the garlic until toasted. Remove with a slotted spoon and set aside. Add the ginger to oil and fry until golden. Add the onion and continue frying until the onion is transparent. Pour in the drained rice. Cook the rice in oil until the grains start to brown. Pour in the broth, a cup at a time, while stirring. Bring to a boil, lower the heat, cover and simmer until the rice grains start to crumble. Season with patis or salt and pepper. Stir in the chopped chicken meat and gizzards. Bring to a soft boil then add the eggs and liver. Simmer for 5 minutes. Do not overcook the livers. Sprinkle with toasted garlic and chopped parsley or onion leaves. Serve hot with kalamansi halves on the side.

Spikey’s been too excitable whenever I’m around lately.  Now Patricia suggests I should wear the same clothes every time I go there, and to bring food wouldn’t hurt either.

I wonder if it had something to do with the fact that I once told her that I ate a dog… once.  Now, even the neighbourhood dogs give me that ‘look’.

Which brings me to a confounding enigma… Do dogs speak a universal language? Would a Chinese Shih Tzu understand a New York Rottweiler? Would a Mexican Chihuahua lap on a German wienerwurst?