Blogs

Fiesta , family reunions,christmas and New Year are causes for lavish celebration among filipinos.No matter humble a family is, its member look forward to a happy gathering during these occations, accented by food-laden tables.
The usual entrees in a fistivetable are delecious hot soup to tickle the appetite followed by sveral delecious dishes,the main ingredients of which are pork, beef, poultry,fish and vegetables Salad are served in between courses to believe the palate of feelingof fullnes until all dishesofferd have been tried and tasted.It offending to a Filipino host if the dishes on the table are not fenished and/ or left untouched.
This gives impression that the food is not paratable and the host feels ashamed that he/she was not able to please the visitors.It is very gratifying for a host/hostes if there is nothing left on the serving plates but the oohs and aahs of appreciated from the invited guests.
The dessert or panghimagas gives the sweeping finis to the gourments eating experience.Dessert come in various form and concotions from native sweets, passtellas , cakes ,pies to a frozen desserts like sherbets pafaitsor ice cream.
The native dessert are fine confection that suggest the particular region which are known for them. To sites a few examples. the Mazapan de Pili is a piece de resistance of the Bicolanos in the same way that the Brazo de la Riena is the boast of Pampanguenos.
We are now ready to savor this adventure into Filipino cooking designed exclusiveor fiestas and special celebrations by the side with favorate cuisine.

SOUPS; are liquids foods cook bye boiling and with various added ingredients such as meat , fish or vegetables . sometimes thin white sauses or thick vegetable juices,vegetables pur'ee or peices of meet,poultry and fish added.These are called cream soups.These soups are useually prepared by combining equal parts[of solid pulp and thin white sause heated,seasoned individual taste , garnished in numerouse ways, and served hot.

If salads are serve cold , soup are always served hot and are usually eaten at the biginning of meal, to include the stomach juices to secrete and mix with the food and will follow next,making digestion easy.

There are number of vegetables that are preferred in the making of soups because their texture and pleasant flavor when combined with other ingredients.Among these are asparagus, ptatoes, tomatoes ,celery,cauliflower,spinach ,corn,green leaves ,stringbeans ,peas and carrots.
b][
SOUP;
Almondigas con Misua/b]
Ingredients ;

1/4 c.ground pork 1 onion, minced
1/4c.ground shrimp,shelled and chopped 1 tbsp. chopped green onion

1 egg pepper to taste
1tbsp.lard vegeta
1/4c.misua shirmp juice
2cloves garlic salt or patis

Mix pork, shirmp, green onions, eggs, and shape into small balls about the size of a small guava.Saute the garlic and oniuns. Pour in shirmp juice with about 3 cups of water. When the mixtures boils, drop the meat balls one by one into boiling mixtures . When meat balls are cook, add misua and immediatly remove from fire . Add patis or vetsin or vegeta and pepper to taste . Serve HOt Good FOR for sevings.

Orchids make up the largest family of all the world's flowering plants.They occur on every continent except Antarica and a have a most remarkable diversity of habitat form and colour.

While the greatest number of ohids is found in tropical and subtropical region, they can also be in near-deasert conditions, tundra and in mountain country.

Orchid flower vary in size from large slowy blooms the size of saucers to tiny treasures a couple of millimetres across.
Some orchids are truly breathtaking in their beauty while others may be quite strange and almost ugly to some eyes but all are simply facinating . All orchids should have the spent flowers cut off once they are past their best.
TYPES OF ORCHIDS
HYBRIDS
Orhids in the wild hybridisereadily,and so many natural huybrids arise.Flowers in their natural situatios are pollinated by a range of creatures,including bees wasps.flies, birds,bats,antsand beetles.Today,commercial growers and enthusiasts making deliberate cross-pollinations are responsiblefor intruducing many new orchid cultivars and varieties each year .There are now at least 75,000 registered orchids hybrids. Since the 1890s hybrid have been registered in what is now called the orchid Register run by the Royal HorticulturalSociaty in London.For many years, however,it was known as Sanders'Orchids Hybrid Lists, named after the ochid enthusiastwho began dounting task of ducument the whole range of orchids and their parentage.
ORCHID CULTURE
For many centuries orchid culture was strictly the province of the rich powerful,not only because of the enormous cost of acquiring these plants but beacause of the cost of building and heating suitable structuresfor the succesful cultivation. Nowadays special prize-winning plants are stillexpensive but the advent of plant tisue culture,which allows large numbers of plants to be propagated from a very little material, has meant that plants generally more affordable.There is now a huge number of entusiasts growing orchids all over the world.
Today many orchids are cultivated commercially for the cut flower, trade that has graet monetary value.
Otherwise only the vanilla orchid, Vanilla platinifolia, has commercial value. It grows on a heavy .twining vine and is cultivated for its aromatic and flavoursome bean ,but only in tropicalregions where constant high temperatures and humidity prevail.
The vast majority of orchids are epiphytes that grow on tress,but they use the tree as support only -the are not parasites.

Other orchids are lithophytesthat grow on the rocks,or terrestrial types that grow in the ground.Orchids are further distinguished to grow:monopodial orchids,mainly epiphytes,grow with single steam and produced aerial root , while symble orchids have a rhizome[runningroot]that produces a pseudobulb from which growth emerges.Many of these sympodial orchids are terrestrial.
Orchids from cooler and more temperature, although some terrestrials, orchids occur in warm regions too.
CYMBIDIUM species and cultibars