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“Munch” (to chew or eat audibly or with pleasure) and “Gulps” (to swallow rapidly in large amounts). A blog that sprung out of two sisters' passion for food. A compilation of food trips, food finds, recipes and other information akin to food. Be it high end or street food. Be it home-cooked or chef-made. Be it eaten hot or cold. Be it eaten cooked or raw. Let’s list and hunt for ingredients..let’s chop, slice, dice, mince, julliene..let’s boil, marinate, poach, bland..let’s stir-fry, barbecue, deep fry, bake..let’s plate and decorate..let’s mix, blend, squeeze and concoct. Let’s share recipes and other food information. Let’s Munch and Gulp..Bon Appetit and Cheers! =]

Wednesday, April 6, 2011

Nothing like a well-stocked bar: "But don't think we're alcoholics hehe!"

Aunt Sally's well-stocked bar; certain wines stored behind/below the wooden implement and in the dark to keep its quality

Be it Bacardi, Smirnoff, Jack Daniels, Grey Goose, Patron, Tawny Port, Courvoisier, Hennesy, Tequila, Baileys, etc. just name it and the experience-trained mixologist in us will whip it up for you! Either neat, straight up, on the rocks, with club soda, tonic water, juice, cola..or if you prefer, a simple cocktail or shooter instead. Beer, shakers and NAB (non-alcoholic beverages) in the fridge..but that's not fun (agree?).

Back then our dads and uncles especially after dinner, would congregate either on the porch or sala for a few smokes and a nightcap. The seniors usually go for cognac or brandy..long story short, together with a batch of cousins (around 7-ish) had the first taste of an alcoholic drink as per family tradition. "But don't think we're alcoholics!"

As they say, better that you take the first sip from them and see if you like the effect or not (if you'll be traumatized not to drink ever again or if its apparent you'll be needing some guidance someday hehe!). True enough, because of that tradition, we do mind our intake when in public and get silly drunk when we're safe at home instead.

Premium spirits are reserved for special occasions in a glass (usually locked) case

Not an expert just the experience at parties held almost every week since salad days and a short class on Wine 101 so there's more room to learn. Plus, still prefer to use certain spirits with cooking (beef and seafood). Still trying to "build" at least half of that well-stocked bar up there, in case there's need to entertain impromptu and well, it's tradition!

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