#fridayblues

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-chicanery254

Title: A Shadow of What Should Be Artist: fridayblues Author: wetsammywinchester Rating: PG-13 Warnings/Spoilers: None, Stanford angst, hallucinations  Summary: Sam wakes up in a strange bed, a strange apartment, and living in domestic bliss with Dean and a dog named Mothra. Obviously, either he’s lost his mind or all of this is a dream. Art: Live Journal Story: Ao3

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DIY LUNCH: Ginataang Monggo with Shrimps, Dilis and Tofu plus Pritong Isda! Cooked lunch for Team Cebu Mango! #FridayBlues #EatsTerrific Ingredients: Set A: 1 cup Monggo Beans Water Set B: 2 tbsp canola oil 2 packs white tofu, cubed Set C: 1 tsp canola oil 1/2 cup Dilis Set D: 2 tbsp olive oil 4 cloves Garlic, minced 1 medium white Onion, sliced 1 medium red Tomato, sliced 1/2 tsp ground black pepper powder 1 pack Coconut cream 400ml 1 cup kalabasa, sliced 1/2 cup small shrimps Alugbati leaves 1 Knorr shrimp cube 1 tbsp Chicken powder Procedure: 1. Set A: Soak beans in water overnight. Drain water the next day then wash before boiling it till tender. Continuously stir it and when tender press the beans. Set aside. 2. Set B: Use a deep and wide pan and heat canola oil. Fry each side of the tofu for a minute. Take out of pan and set aside. 3. Set C: Using the same pan, quick fry dilis — avoid overcooking. Take out of pan and set aside. 4. Set D: Set multi-purpose cooker at 350dF, add olive oil then sauté garlic, onion and tomatoes together till tender. Add freshly ground black pepper. Mix well. Put in Kalabasa and give it a good mix. 5. Pour in Monggo together with the liquid. Add dilis. Bring to boil at the same heat setting then add coconut cream. Stir and mix well. Simmer for 5mins at medium heat. 5. Put in chicken powder to taste. I added patis. Simmer for 3mins to ensure kalabasa are tender. 6. Put alugbati leaves on top. Bring to 250dF heat. Press leaves and cover pan. Allow to simmer for 20secs then turn off heat. 7. Serve hot! Goes well with cold rice together with fried fish. Bon appetit! (at Marco Polo Residences - Cebu) https://www.instagram.com/p/CM4JR6OFQyS/?igshid=1uhouzcn3v2dr

DIY LUNCH: Ginataang Monggo with Shrimps, Dilis and Tofu plus Pritong Isda! Cooked lunch for Team Cebu Mango! #FridayBlues #EatsTerrific Ingredients: Set A: 1 cup Monggo Beans Water Set B: 2 tbsp canola oil 2 packs white tofu, cubed Set C: 1 tsp canola oil 1/2 cup Dilis Set D: 2 tbsp olive oil 4 cloves Garlic, minced 1 medium white Onion, sliced 1 medium red Tomato, sliced 1/2 tsp ground black pepper powder 1 pack Coconut cream 400ml 1 cup kalabasa, sliced 1/2 cup small shrimps Alugbati leaves 1 Knorr shrimp cube 1 tbsp Chicken powder Procedure: 1. Set A: Soak beans in water overnight. Drain water the next day then wash before boiling it till tender. Continuously stir it and when tender press the beans. Set aside. 2. Set B: Use a deep and wide pan and heat canola oil. Fry each side of the tofu for a minute. Take out of pan and set aside. 3. Set C: Using the same pan, quick fry dilis — avoid overcooking. Take out of pan and set aside. 4. Set D: Set multi-purpose cooker at 350dF, add olive oil then sauté garlic, onion and tomatoes together till tender. Add freshly ground black pepper. Mix well. Put in Kalabasa and give it a good mix. 5. Pour in Monggo together with the liquid. Add dilis. Bring to boil at the same heat setting then add coconut cream. Stir and mix well. Simmer for 5mins at medium heat. 5. Put in chicken powder to taste. I added patis. Simmer for 3mins to ensure kalabasa are tender. 6. Put alugbati leaves on top. Bring to 250dF heat. Press leaves and cover pan. Allow to simmer for 20secs then turn off heat. 7. Serve hot! Goes well with cold rice together with fried fish. Bon appetit! (at Marco Polo Residences - Cebu) https://www.instagram.com/p/CM4JOwhFuoA/?igshid=1c2fgndzk5hry

#FridayBlues #FartlekRun #CloseYourCircles #NoFilter #HardCandy #StickyAndSweet (at Unidad Deportiva Morelos Indeco) https://www.instagram.com/p/CMV1UnaBh0p/?igshid=ieuu9spxwx23

malamig... minsan ang panahon... pero kadalasan lablayp... 😂🤣 #FridayBlues https://www.instagram.com/p/B8Q3CRvgZsM/?igshid=1mw52qh54ip5s