I’m caving in. Saturday jaunt is back. I just hope that I will be able to carry on and keep the posts in this series coming until the cold spell comes back. My previous post titled : One Isolated Warm Day would have been the first this season, but I was not that confident that I can keep up with posting but I’m finally caving in and see how it goes.
Last Saturday was not that perfect of a weekend but it was good enough. There were threats of passing thunderstorms and it was a tad cool. It was one of those cloudy days where the sun shone and hid after a while. That in itself made me so lazy to put on any make up.
So people, in these pics, I’m ‘naked’ as can be – I mean, I have no stitch of make up, not even powder except lipstick so please bear with me.
We did our usual boring Saturday routine and later on had dinner at where else but : Fuciaana. It’s slowly but surely becoming my husband’s favorite resto in our area. It helps that he gets a complimentary hot sake all the time. Then we were off to Starbucks for my husband’s weekend espresso fix.
Healthy pie? Is that even possible? You bet!
I was lucky enough to chance upon this recipe from a magazine that I regularly pick up from the health food store that I shop from all the time. The ingredients are regulars in my pantry so I knew that I would easily be able to whip it up during one of my ‘lighter days’.
When I finally tasted it and served my husband a slice of it, he had nothing to say but… “it’s delicious.” Little did he know that the rich, smooth texture is made possible by an ingredient that no one will ever think of to use in this kind of dessert.
Let me know if you find the not-so-secret ingredient that made this pie smooth and rich.
Chocolate Infinity Pie
1 (12.3 oz.) package silken tofu
1 1/3 cups semi sweet chocolate chips, melted ( I used 56% dark chocolate)
3 tbsp. pure maple syrup (I used grade B)
2 tbsp. 2 % milk ( I used almond milk)
2 tsp. unsweetened cocoa powder ( I used cacao powder)
1 tsp. pure vanilla extract
1/8 tsp. salt
8 1/2 inch ready-made chocolate pie crust
** I used all organic ingredients
1. Process all ingredients except crust in a food processor until completely smooth
2. Pour filling into the prepared pie crust
3. Refrigerate uncovered for at least 6 hours to firm up. Leftover should be refrigerated in a covered container for up to 4 days.
Source: Katie Higgins
New York warmed up and we took it gladly. That was almost three weeks ago. Temps came back to the usual cool, not springy feel immediately the following day. It didn’t last. Hence, it was just fitting that we grabbed the opportunity to dress light… even for only one day.
In honor of the revered Brazilian-born American handbag and accessories designer whose rise to fame was his patchwork designs made of exotic animal skins, and won awards for his accessory designs, I pulled out my Carlos Falchi bucket bag. His untimely demise is a big blow to the fashion industry.
We did our usual errands and attended the anticipated Sunday service. After which, we dined at Fuciaana and filled our tummies with our usual choice of dishes.
Yes, I was totally lazy to apply make-up. Sorry for the ‘just right out of bed’ look.
Yes, this is a super late post but for documentation purposes I’m publishing it nevertheless.
For Valentine’s Day, we dined at a Vietnamese restaurant, and the following day, a day before my birthday, my husband reserved a table for two at Fuciaana, an Asian fusion restaurant. We have become regular patrons at this resto and have formed a bond with the Maitre d’. In fact, my husband gets free sake every time we dine there. And I guess, that’s good reason enough to keep going.
The food has been consistent, and we love it. The service is always on the ball and with friendly waitstaff, every dinner is such a pleasant treat.
We skipped dessert, because we still had my birthday cake at home. And with frigid temps that night, I was more than glad to be home a bit earlier.
And… It happened. Yes, my husband who was born Jewish is now officially baptized, confirmed and had his first communion as Catholic.
Six months ago, he decided to join the RCIA program at the parish that we go to. It was not an easy ride for him juggling work and the class but he made it. He only missed one class, and that was because of a snow storm. I’m so proud of his accomplishment but more than anything, I’m grateful to God for allowing this to happen. It was not forced on him, it took years of voluntary self assessment. Now, I can actually say that we’re no longer an interfaith couple. I appreciate his effort and hard work – something that a born Catholic like me sometimes take for granted.
This photo was taken during the third Scrutiny wherein the candidates were presented to the congregation for three consecutive Sundays during the mass. It’s unfortunate that I was not able to snap photos of the first two.
The baptism was a solemn ceremony as it was held in conjunction with the Easter Vigil on April 4th. Now, please don’t ask me about the dressing on his head. That in itself deserves a blog post on its own. I’m just glad and thankful that it was not anything worse.
The ceremony and the mass was over in two hours. Since we had dinner very early, we were starving so we headed to the nearby diner. Bagel with lox and cream cheese was my choice while he opted for pancakes. We topped it off with strawberry shortcake.