For Fathers who are going to cook on Fathers day, I suggest you join this course! Not to see the beautiful Stephanie Zubiri 
but to learn how to cook!
Just arrived from LA and the Mexican food continues back home And we love it!
After having the Japanese food,
Previous entry: Japanese Food by 25 Mushrooms Kitchen March 14, 2011
Dina and Tina sent their cooks to 25 Mushroom Kitchen to learn Mexican food!
and so Tina in collaboration with Dina prepared Mexican last Sunday!
Jalapeño chips and nacho chips for appetizer
Our Mexican spread
Tacos made out of fried lumpia wrapper- I like it this way because it is not so thick and easy to bite
April classes of 25 Mushrooms Kitchen
Last Sunday lunch, it was Dina’s turn. We had yummy Japanese food!!!
Kani salad
Chicken Teriyaki
Japanese fried rice
Gyudon
Tonkatsu
Udon
Apparently, Dina had sent her cook, Nelia, to attend 25 Mushrooms Kitchen!!
Previous entry: 25 Mushrooms Kitchen - Cooking Classes for Househelp - August to Sept 2010
She sent her to the Japanese Class and to the Rice Toppings class. WOW!!!
We all loved the Fiesta Rice Gloria cooked for our Sunday family lunch!!
Mike’s Sunday Lunch May 11, 2009
Here it is up close- corn, bacon, tomatoes, chinese sausage, tinapa flakes, scrambled egg and chicharon and of course the rice in the middle. Mike said that we had to mix everything, but we told him not to mix it so we have the flexibility to choose what we want and in the amount that we want I guess you can be as creative as you want too and choose the ingredients you want in your own FIESTA RICE!
Heart2Heart loves smoothies!!! I make my own smoothies at home. I buy my yogurt by the quart and take it home I always make sure I have stock in the freezer
Then I just have it blendered with ice and any fresh fruit I have in the kitchen and it’s so yummy!! Here are some photos I took of my smoothies! I have yogurt everyday - either on its own or blended this way! YUMMY and HEALTHY!
So cute how Jenny documented her recipe for Peach Tart
Previous Entry: Jenny August 28, 2010
From the Kitchen of Jenny Litton-Navasero
Start with A Baked Tart Crust
Mascarpone with orange zest filling spread into the cooled tart crust 
Lining up the sliced peaches on top
Almost done
Finishing touches add a glaze of apricot jam and pulverized almonds
Thumb Print cookies made with extra tart dough
Sorry, this is very very late! Thanks Alexis Claparols for documenting and sharing this with us who could not attend Mothers Club last June
