Making do with whatever paper and paints I have left on stock. Limited palette.
Experimenting with textures.
“Blown”
Daler Rowney CP 300 gsm
HWC Watercolors
6″x9″.
#watercolor #watercolorpainting #aquarelle #watercolorart #art #artPH #dalerrowneypaper #HWCwatercolor #watercolors #thecuriouskittycatart
All images © 2020 Catherine Herrera
Using a new flat brush for the first time. I normally prefer WOW than WOD but thought my new brush should be tried for more than just washes.
“Red & Yellow Blooms No. 1”
Canson CP 200 gsm
St. Petersburg White Nights Watercolors
7″x9″
#watercolorfloral #watercolorflowers #art #aquarelle #watercolors #watercolorpainting #artPH#artphilippines #arttherapy #whitenightswatercolor #whitenightspaint #cansonwatercolorpaper #flowerart #flowers#flatbrush #thecuriouskittycatart
All images © 2020 Catherine Herrera
Singapore, 8th January 2017 – This nature park comprising of 101 hectares of reclaimed land consists of waterfront gardens, namely: Bay East Garden, Bay South Garden and Bay Central Garden.
The conservatory complex has two cooled conservatories – the Flower Dome (Chinese: 花穹) and the Cloud Forest (Chinese: 云雾林), situated along the edge of Marina Reservoir.
At 1.2 hectares, the Flower Dome is the world’s largest columnless glasshouse. It replicates a mild, dry climate and features plants found in the Mediterranean and other semi-arid tropical regions such as South America, South Africa and Australia.
The Cloud Forest is higher and is sized at 0.8 hectares. It replicates the cool moist conditions found in tropical mountain regions between 1,000 metres (3,300 ft) and 3,000 metres (9,800 ft) above sea level, found in South-East Asia, Middle- and South America.
LX-5 Images © 2017 Catherine Herrera
This is what I use when I want to make homemade scones.
Ingredients
2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream
1 egg
Handful dried currants or dried cranberries
Directions
Heat oven to 375 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.
| Category: | Snacks | |
| Style: | Philippines | |
| Special Consideration: | Quick and Easy | |
| Servings: | ~ |
Description:
One of the good ole remedies when one gets sick with fever or colds.
It is the comfort food /merienda chicken pospas (or arroz caldo as its called) to the rescue of the invalid. I got this from the old high school recipe index card.
Ingredients:
1 piece breast chicken or other parts (cut into pieces) (fleshy part) (flaked)
onion (sliced/minced) – leeks or bulbs
salt to taste
1 cup rice
3 cup water
garlic (minced)
ginger (optional)
toyo (soy sauce)
Directions:
1. Saute the onion until brown. Then fry the chicken.
2. Cook the rice with 3 cups water as in the usual porridge.
3. Tear the chicken into small strips then drop into the boiling rice. Season with salt to your taste and serve hot.
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Category:
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Snacks
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Style:
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Philippines
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Special Consideration:
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Quick and Easy
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Servings:
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30 pieces or more
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Description:
The following is from a recipe I found in my the pile of high school recipe index cards – cooking sessions in the subject ‘Practical Arts’.
I do love ube, but then am a typical Filipina.
Ingredients:
1 kilo ube (purple yam)
15 to 20 pieces ripe bananas
oil for deep fry
Directions:
1. Pare the ube and shred it thoroughly. Slice thickly the ripe bananas.
2. Coat a slice of banana with the grated ube and deep-fry. Before placing another set of fritters, remove completely the cooked ones.
3. Place it in a colander for drainage of oil and serve hot.
Feb 8, ’10 3:54 PM
for everyone
| Category: | Appetizers & Snacks | |
| Style: | Japanese | |
| Special Consideration: | Vegetarian | |
| Servings: | 4 |
The following is from a recipe I found in a Japanese cookbook, and is another way of preparing the talong (eggplant).
Preparation time ~ 10 mins.
Cooking time ~ 8 mins.
Ingredients:
5 Japanese eggplants (about 400 g)
4 tbsp oil
1/2 small red chili, sliced thinly
2 tbsp red miso paste
4 tbsp sugar
2 tsp soy sauce
1 tbsp water
2 tsp toasted white sesame seeds (optional)
few sprigs of parsley (optional)
Directions:
1) Peel 4 lengthwise strips of skin from each eggplant in alternating strips and discard. Slice each eggplant into 2.5 cm (1 inch) rounds.
2) Place the eggplants in a bowl of cold water for 10 minutes. Drain, then pat dry on a paper towel.
3) Heat the oil in a saucepan over medium heat. Add the eggplants and stir-fry for 5 minutes or until they are tender. Add chili, sugar, miso, soy sauce and water and stir-fry for 30 seconds. Sprinkle with the sesame seeds, if desired and serve warm.
Feb 8, ’10 3:03 PM
for everyone
| Category: | Appetizers & Snacks | |
| Style: | Japanese | |
| Special Consideration: | Quick and Easy | |
| Servings: | 4 |
Preparation time is ~ 15 minutes.
Ingredients:
2 tbsp thinly sliced leek
10 ounces (or 300 g) silken tofu
2 tablespoons freshly grated ginger
2 to 3 tbsp soy sauce
2 to 3 tbsp dried bonito flakes
Directions:
1) Soak the leeks in a small bowl of cold water for 10 minutes, then drain. Place the drained tofu on paper towels and pat dry. Cut the tofu block into 4 equal pieces. Divide the tofu (carefully, since its silken tofu so its a bit soft) between 4 small bowls.
2) Divide the leek and ginger into 4 equal portions and place on top of the tofu. Drizzle over soy sauce and serve with bonito flakes on the side.
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joeyfab4 said
thats good Joey, magaling nga sya na source of protein…ako I mix it sometimes (yung momen tofu) with my malunggay soup..then add miso too…yum!
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cuh888 said
That’s exactly the same ingredient we use, malunggay and miso. We also use fresh spinach. So Ono-licious! But my favorite is still the tofu dish with chives. That would be a dish I would request if I was on death row on my last day.
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joeyfab4 said
recipe ng tofu dish with chives?
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cuh888 said
OK, here goes, off the top of my head. Myra taught me how to cook this so I am basing it on how I do it and what she taught me, OK.
1 box of fresh tofu, medium firm (remove from box and let drain overnight inside the fridge so it won’t spoil) Cut the tofu into 1 inch cubes. Enjoy it as much as I do. Let me know how it turn out. Ciao! |
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cuh888 said
No, don’t use the McCormick dried chives. It’s not going to work. Go to Chinatown. They might have fresh chives there. Ask for KUCHAY or KAO CHAY. They look like fresh green onions but a bit slimmer. I recommend that once you get it, cook it right away as they have the tendency to wilt fast specially if not refrigerated.
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joeyfab4 said
hmm…now thats an idea, a reason to go to Chinatown…:-) thanks Joey, I still hope meron dito like Rustan’s or somewhere nearer…
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arnice said
I’ve loved tofu ever since I’ve eaten tokwat’s baboy 🙂
smother in sauce! dip in sauce, pair with something…masrap din if fried crispy… |
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cuh888 said
Cat, I’ve been eating this dish even during the days when Myra and I were dating back in Pinas. I think Myra’s mom gets her Kuchay from the Palengke or Open market. Meron pa ba nyan dyan? Or maybe a health food store. Good luck finding it.
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joeyfab4 said
I just had a lightbulb moment~! baka nandon sa medyo sosi na market sa Salcedo Village banda…I think I’m a bit far from wet markets here like I think in Washington..plus am not keen on trudging there 😦
I posted about what I found one time -> |
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faitherasmo wrote on Feb 20, ’10
Cat, patikim naman nitong gawa mo one of these days. I like tofu.
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faitherasmo said
mas ok yata if ikaw gumawa F8, tapos tikman ko…hehehe…mas mahilig akong kumain kaysa gumawa…
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Feb 7, ’10 3:01 PM
for everyone
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The Curious Cat 