CHEESEBURGER SOUP

I stumbled upon a version of this recipe on Facebook and decided to make a few tweaks of my own. This delicious, hearty soup really hits the spot—especially since Jim loves hamburgers. I’m hoping this new twist becomes a favorite! All I need now is a few slices of toasted baguette to go with it.

Here’s my version:

Ingredients

• 3 tbsp butter, divided

• 1/4 kilo ground lean beef

• 1/2 cup chopped onion

• 1/2 cup shredded carrots, squeezed dry

• 1 cup chopped celery stalks

• 1 tsp dried basil

• 2 cups cubed potatoes

• 1 cup broccoli florets, sliced

• 3 cups water

• 1 beef bouillon cube

• 1/4 cup all-purpose flour

• 1 cup milk

• 160 g quick-melt cheese, cubed or shredded

• 1/4 cup sour cream

• 2 slices of bacon, cut into 2-inch pieces (optional)

Instructions

1. In a large pot, melt 1 tablespoon of butter over medium heat. Add the ground beef and cook until browned, about 4 minutes. Stir in the onion, carrots, and celery, and cook for another few minutes until the vegetables begin to soften.

2. Add the dried basil, potatoes, and broccoli. Pour in the water and add the bouillon cube. Bring to a gentle boil, then simmer until the potatoes are tender.

3. Meanwhile, in a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute until smooth and slightly golden. Gradually whisk in the milk and continue stirring until the mixture thickens into a smooth sauce.

4. Slowly stir the sauce into the soup, reducing the heat to low. Add the cheese and stir until melted and well incorporated. Then stir in the sour cream and let it heat through gently—avoid boiling.

5. (Optional) In a separate pan, cook the bacon pieces until crispy.

6. Serve the soup hot, topped with crispy bacon bits (if using), and enjoy with slices of toasted baguette on the side.

NATIRE’S WONDERFUL GIFT

Nature’s gifts are truly incredible and priceless. While rearranging my plants, I discovered a delicate nest perched on one of my palmeras, barely clinging to two branches.

I hadn’t planned on sharing this, but today, my daughter, who lives abroad, sent me a message:

“Forest feels—there’s a bird building a nest on our fiddle-leaf fig tree!”

“How nice,” I replied. “By coincidence, an egg just hatched in a nest on one of my palmeras.”

I had originally intended to move that palmera, but upon finding the nest, I decided to leave it undisturbed. In fact, I even asked my assistant to secure another branch to help support it.

Each time we approached, the mother bird lingered nearby, watchful and protective. We suspected there was already an egg inside. As I got closer, she remained on the nest—perhaps laying eggs or already keeping them warm.

Then, one day, we heard a soft tweet—the unmistakable sound of a baby bird. Before long, two birds, likely the parents, took turns visiting the nest, bringing food.

We kept our distance and let nature take its course. Eventually, the nest was empty—the baby had likely learned to fly. My assistant, who had grown accustomed to the frequent visits, remarked that the place now felt lonelier without them.

But we haven’t touched the nest. Who knows? Maybe one day, the mother bird will return to lay another egg or two. That would be another beautiful gift from nature.

HALO-HALO: THE ULTIMATE FILIPINO SUMMER DESSERT

Summertime is here, and almost everyone I know is talking about halo-halo—some even boasting about finding the best spot to enjoy it.

Halo-halo is a beloved Filipino dessert made with crushed ice or snow ice, layered with a medley of sweetened local fruits, and topped with rich ice cream and creamy leche flan. A generous drizzle of evaporated milk ties all the flavors together, making every spoonful a delightful experience.

Back in my adolescent years in the province, halo-halo stalls would pop up on almost every street corner during the summer. One year, my friends and I even tried our hand at selling it ourselves, hoping to make some extra money.

These days, if you have an ice crusher and access to fruit preserves, making halo-halo at home is easy. But isn’t it more fun to gather with friends in a cozy café and catch up over a tall, icy glass of this refreshing treat?

For me, monthly meet-ups with my sister wouldn’t be complete without stopping by our favorite spot for a delicious serving of halo-halo. 

Recently, I invited some friends to a well-known place in town that serves one of the best versions of this iconic dessert. We had a great time, and as always, halo-halo did exactly what it does best—keeping us cool while bringing us together.

BREAKFAST WITH THE WALK-NATICS

Breakfast with these walk-natics was an absolute blast!

It must have been raining since midnight, and it was still coming down when I woke up at 2:30. I thought for sure our walk would be canceled. But at 4:30, a message popped up on my iPad: Meet at 5.

It was still drizzling, but being the diehard walkers we are, we couldn’t miss a day. I quickly laced up my black New Balance sneakers and got ready.

Armed with umbrellas, we braved the drizzle, completing three rounds—and yet, none of us were ready to part ways. Just as we lingered, chatting in my garden, the drizzle finally stopped. What a perfect morning!

Feeling the moment, I invited them for breakfast. Luckily, I had made spinach dip the night before, and there was a fresh baguette. A quick pasta with garlic, anchovies, and Parmesan seemed like the perfect pairing. And since I had plenty of callos from last night’s cooking, I shared some, too.

It felt even more special knowing that Celine and Dolly are off to Japan next week. We’re going to miss our two regular walking buddies!

The morning was filled with laughter—especially with Dolly’s endless supply of hilarious stories. We simply couldn’t stop laughing!

Wishing Celine, Dolly, and their partners a wonderful trip and an exciting vacation. What’s even better? Joy has already prepared her home to welcome them. I have no doubt they’ll have an amazing time.

Safe travels and happy landings, Celine, Dolly, and partners

CONNECTING WITH NATURE

A Backyard Sanctuary

Summer is almost here! And when it’s summer, garden talk is relevant.

Our backyard is our breathing space—an unwinding corner of our home. It is a haven of possibilities that I keep editing, a living work of art where creativity has no limit while keeping the budget. 

A Space for Relaxation and Gatherings

It is our place for relaxation and entertaining family and friends, allowing us to embrace alfresco living. It welcomes both conversation and tranquility—a space where memories flourish and friendships are sealed. 

Creating a Cozy and Natural Ambiance

Every day, I try to make it more like a sanctuary of peace, arranging and rearranging plants to create a cozy environment for those who love a natural vibe. It’s a palette that is both vibrant and soothing.

Simplicity and Elegance in Design

Our garden celebrates simplicity, showcasing individual elements without clutter.

The terracotta tiles, elegant and timeless, mimic earthy textures, creating a grounded and calming atmosphere. 

The combination of white pebbles along the edges adds a tactile experience, enhancing the terracotta’s raw beauty—designed to be both ageless and timeless.

A Thoughtfully Arranged Landscape

The garden’s layout is simple, allowing plants to showcase their natural form with minimal upkeep.

One wall is fully covered with lush ivy, while another is gradually transforming as I encourage climbing vines to take over.

A mango tree offers cozy shade

Opposite stands a calamansi tree, carefully trimmed to encourage more fruit within easy reach.

A Timeless and Ever-Changing Retreat

The balance between simplicity and elegance makes this space a true sanctuary. The garden is ever-changing, yet its essence remains the same—a place of rest, beauty, and connection.

MINESTRONE SOUP

My minestrone soup that I served at breakfast last week for my walking buddies was a hit! They even brought home soma and now Juliet is asking for the recipe. 

Minestrone is the national soup of Italy. It means thick soup made of seasonal vegetables. With bread, it is can be a meal.

So here is my version. 

  INGREDIENTS 

A-The meats: 

5 strips of bacon sliced 1 inch long 

1/2 kilo beef cut in strips 

1 kilo beef soup bone (optional)

B-The condiments

3 tbsps olive oil

2 tbsps white wine or any cooking wine 

2 cups grated parmesan cheese 

2 big onions chopped 

4 cloves garlic chopped 

1 1/2 tbsps salt 

1-2 tbsps ground pepper

1 tbsp Italian dressing or mixed herbs or thyme and oregano

3 tbsps (140gms) tomato paste

1 can (400gms net weight) whole or diced tomatoes 

C-The veggies

1 cup celery stalk sliced

1 can kidney white beans 

2 medium carrots, diced

4 medium potatoes diced

1 can mushrooms pieces and stems

Other veggies in season or your choice cut in pieces like 

cauliflower

broccoli 

zucchini

French beans. 

D-The liquid

6 cups water or the soup from the beef bones. More if necessary 

EThe pasta

250 gms penne 

Procedure

1- Wash beef soup bone with baking soda, then wash thoroughly with water. Drain. Put a tbsp of cooking oil in a pot and sear the beef bone

Add water to cover bones and remove what comes on top. 

Lower heat and boil until the meat attached is tender that they separate easily from bone. Add more water if needed for more broth. Set aside. 

2-In a separate skillet sauté beef strips in oil and garlic until it changes color. 

Add 1 tbsp each of cooking wine and soy sauce. 

Put water to cover beef and continue to cook until strips are tender. Set aside. 

3- In a big pot enough to hold all ingredients, put 2 tbsps oil and add the sliced bacon strips. Cook until they are crispy. 

Add garlic, onions and cook until translucent 

Add carrots and celery, stir one minute

Add potatoes and stir well

Then add other veggies, broccoli, cauliflower, green beans and mushrooms of your choice or omit if you like. 

Add the can of tomatoes and tomato paste, 

Put salt, pepper and dried mixed herbs or thyme and oregano or italian seasoning, whatever dried herbs available. 

Add 6 cups water or the soup from the beef bones 

Add the grated Parmesan 

Add beef strips and meat from the beef bones. 

4- In a separate pot boil water and cook the penne until aldente. Turn heat, keep penne in the pot of water

5- just before serving, add the pasta. By then, pasta absorbed the remaining water. This is important so pasta wont absorb you seasoned soup. 

6- Adjust the taste now, if too sour, add a tsp of sugar, if not thick enough, add more tomato paste, if blunt, add more salt or parmesan. 

7- this dish id done. This is goid for 15 people. You can freeze half for future but do not add the pasta. Served it with toasted baguette 

  

A VERY MERRY VALENTINE

We had fun today at breakfast with some of our walking buddies. 

While walking last week, we thought of celebrating Valentine with the “love of our lives”. “How about we have a gyoza/ sukiyaki lunch”, one of us said. I thought it would be great, a sequel to our earlier soba/tonkatsu lunch. 

Early on Kazu, Joy’s Japanese husband, told her to give us a taste of their cooking. “Instead of Joy’s plan to send the food over to our homes, why don’t we have lunch together”, I proposed. 

So together, they prepared soba and the most tender pork tonkatsu with different sauces and side dishes. And it was so yummy. 

Recent circumstances however altered our plans, so late yesterday we opted for breakfast instead. But two of our partners were not able to make it

But breakfast or lunch doesn’t matter, as long as we get together, eat together and share stories and laugh together. 

I think my minestrone soup with lots of veggies and grated parmesan was a hit. Look, they brought home some.

This morning was a lot of fun, plenty of a-ha moments; lots of love all around and memories to treasure. 

Thanks a lot for having it in our simple backyard garden, it may not be the best of gardens but that is us and we are happy to enjoy it with friends. What is important is not perfection but the connection, after all, hospitality prioritizes connection over perfection.