Dolly’s 60th BIRTHDAY

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Dolly’s milestone birthday was truly something to write home about. Heartfelt thanks to Dolly and her wonderful family who so lovingly planned this unforgettable celebration with her. If only Dolly had allowed it, her family would have gladly taken over the reins for their one and only sister.

With Dolly’s big family, the Sweet Magnolias, her classmates, and dear friends all gathered together, the house was filled with laughter, warmth, and happy chatter—a beautiful coming together of people who love her dearly.

One wall of the living room was transformed into a feast for the eyes and the palate. The grazing table was artfully and lavishly arranged with bite-sized delights—fresh fruits, pastries, nuts, cheeses, cold cuts, and flavorful dips. It was hard to know where to start!

The hot dishes were just as impressive. Simply looking at the spread made me feel full already: crunchy lechon, beef salpicao, lengua, chicken galantina, truffle pasta, stuffed prawns—each dish more tempting than the last.

Dessert was pure delight: a refreshing fruit salad with delicate ribbons of young fresh buko, rice cakes, and turon. The birthday cake followed, perfectly paired with coffee and more wine, as we sang to Dolly while she made her wish and blew out the candle.

As we enjoyed dinner, a talented three-man band serenaded us, filling the room with music while wine and beer flowed freely. After their first set, a saxophonist took over, enchanting us with beautiful melodies. Before long, we were singing along, dancing, and thoroughly enjoying ourselves.

Then came the surprise of the night—our very own Sweet Magnolia, Joy, affectionately known as the Zumba Queen! Her hilarious and exaggerated dance moves had us laughing nonstop, our throats dry from sheer amusement.

It was a milestone birthday celebration filled with good food, great music, hearty laughter, and even better company. Everyone went home happily—and gastronomically—full.

Once again, happy birthday, dear Dolly. Thank you for an amazing and memorable evening we will all cherish. 💖🎉

MY CRUNCHY, YUMMY OKOY

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This is actually my third version of okoy—and even Jim noticed the difference! After a few trials (and tasty errors), I can finally say: this is it.

I used a carrot, a sweet potato, and an equal amount of pumpkin, all cut into similar-sized strips. I added red onions and spring onions, too. 

Then I lightly toasted everything in the oven for about 10 minutes—just enough to dry them out and bring out their natural sweetness. 

I tossed the vegetables with half a cup of tempura mix, a pinch of salt and pepper, and topped them with small shrimps, their heads neatly clipped

For the batter, I combined 1 cup tempura mix and 1 cup cornstarch, 2 teaspoons baking powder, 2 teaspoons each of salt and pepper, and a drizzle of achuete for that lovely color. This was mixed with 2 cups of soda or sparkling water to keep everything light and airy.

To cook, I poured a little oil into a saucer, laid down the vegetable mixture, topped it with three shrimps, drizzled generously with batter, and deep-fried until golden and crisp.

And there you have it—perfectly crunchy okoy, worth every attempt and every bite. Sometimes, the best recipes really do come from a little patience and a lot of love. 

In a traditional Filipino way, we dip okoy in a mix of vinegar, a little salt, pepper and minced garlic, the perfect combination that never fail to awaken those cravings.