Frannywanny

To my dear readers and friends, I can't believe it has been exactly a year ago when I blew out my first candle ! I celebrated it simply by presenting to you my very own domain . It was like acquiring my very own home here in cyberspace. I felt the big leap towards independence. Later on, I gave this home a new look thanks to Paperbank Designs. Since then, my life as a blogger continues to soar higher and higher... I met new friends, became a Nuffnang featured blogger for the month of August, participated and won in a couple of online contests and discovered a lot of interesting finds both here and abroad. Best of all, I felt all the love that you, my readers, have been sending my way. In line with my 2nd anniversary, I wish to improve even further. I would like to hear your thoughts on the things that you would like to see and read here in my blog. I would like to know you better and hopefully, 2010 will even be a more exciting year for frannywanny.com . Please share your thoughts...

Hi I'm Frannywanny and I am a Chicken Inasal addict. Eversince I came home from my 3-day weekend trip to the Visayas, I have been scouting around the metro for the best place to have Chicken Inasal. Finally, after consulting a fellow blogger who knows Bacolod inside and out , he recommended that I go to JT's Manukan Grille along Granada street in Quezon City (near N. Domingo) to satisfy my Inasal cravings. It was a rainy Friday evening and after picking me up from the office, Paul was game enough to drive further pass Greenhills and towards JT's Manukan Grille . Ordering was a breeze since their menu was pretty simple: First, choose your preferred chicken part. Luckily, there's an English translation beside each entry for non-Tagalog speaking diners. Our favorite part is the Paa (thigh/leg portion) (Php. 85) and so we got one each. Second, do you want rice with your chicken? I highly recommend that you get a cup of garlic rice (Php. 25) to go with your meat to com...

Two years ago, Anton Diaz of OAP launched a micro-site and a mini contest where he invited readers to send in their most creative THANK YOU message. I wasted no time and got down to work. With a box full of colorful paper clips and a sturdy illustration board, I carefully formed the word one letter at a time. After taking a decent photo of my paper clip art work, I did a little magic on Photoshop and tadah! I proudly submitted my simple labor of love dedicated to the man of my dreams . Paul is one of the four pillars of my life (the three others being my dad, mom and Pan, my younger sister) . He has been there constantly rooting for me to go beyond what I can do and at the same time he keeps me grounded too. He has been there not only for me but for the rest of our family during our highs and our lows. It's amazing to see how much my entire family has warmly welcomed him and now treat him like their own son/grandson/big brother/nephew. I guess it's pretty obvious that God ha...

Guess the economy must be really bad with all the price-off promotions happening here and there...then again, we just have to stay positive to stay afloat :) As one of my favorite TV Chef would say... LIVE LOVE EAT !!! HEAT source: EDSA Shangri-la's Facebook page Birthday celebrants commemorating their special days at HEAT will enjoy a dining discount equivalent to their age. A complimentary delectable birthday cake adds cheer to the occasion. Share this privilege with family and friends. After all, what is a birthday without them? FLASH IT! FLAUNT IT! Age is no longer meant to be kept a secret at Edsa Shangri-La, Manila. For reservations, please call 633 8888. Start Time: Saturday, August 1, 2009 at 12:00am End Time: Wednesday, September 30, 2009 at 11:55pm Location: Heat, Edsa Shangri-La, Manila (633-8888) CIRCLES Book your lunch or dinner buffet at Circles Event Cafe on September 1 to 3, 2009, from 8:00 am to 10:00 pm, and get 50% off the buffet rates when dining on September ...

It was almost close to midnight when we entered the doors of Mien San Noodle House but still we were given a warm welcome and were quickly ushered to our table. This is one of the reasons why Mien San continues to be one of our neighborhood favorites. It's homey, no-frills interiors, the delicious food and the friendly service... no wonder Mien San has been around for more than a decade already. Since it was pretty late, we agreed to go light and to just share on our favorite Fried Porkchop Rice (Php. 148) and a steaming platter of Kutchay Dumplings (Php. 68). Oh how I miss the days when the porkchop rice was only for Php. 99. This goes to show how things have changed and every single commodity has gone up up and up! Luckily, Mien San's Porkchop Rice was still a winner. It's served in a bento box set-up complete with two vegetarian side dishes and a bowl of steamed rice. I love how Mien San cooks their vegetables, they can really make it so tasty that even non-veggie eat...

If I were to ask what would be the first word of a Filipino kid, some might say "Mama", while others would say "Dada". However, when it comes to food and character recognition, I guess we would all agree that every single Filipino kid can immediately recognize that happy orange bee otherwise known as Jollibee . In my 27 years of existence, I have never seen a kid who's face did not light up upon the mere mention of Chicken Joy or Spaghetti. How they would cling to every single word of Tito Aga (Muhlach) as he bites into that crispy-licious Chicken Joy on tv. I brace myself knowing that someday I will have to deal with and eventually might give in to the constant pleas of my future kids as they insist on having Jollibee for dinner and nothing else. Indeed, Jollibee has played a big role in our lives from the time that they launched the Regular Yum Burger to everyone's guilty indulgence, the Chicken Joy, and later on launching more and more delicious treats to...

This was how we spent the last day of our 3-day weekend. Thanks to our friends Nicoley and Henri of Sonny's Kitchen who sent over a pack of Wagyu Sirloin (Php. 2,500/kg), Paul and I decided to try it out for dinner tonight. Well, the initial plan was for me to do the cooking and for him to just assist but my dear fiance didn't want my hands to get all dirty (or as he claims) and so he took over the kitchen and just handed me his camera to take shots for my blogging purposes . I was truly amazed. Paul did EVERYTHING . From rubbing some herbs and spices into the meat, to the actual cooking, to preparing the buttered veggies, to creating the gravy and lastly, up until the final plating. Everyone loved the steak as we enjoyed the tenderness of the meat. It was so fragrant that I was actually clicking as fast as I could for us to start eating ASAP. I'm so glad that we can now get our regular supply of steaks anytime from Sonny's Kitchen who, by the way, also distribut...