NEW YEAR'S GRAND FEAST

Of all the new years that passed, this new year's celebration is the grandest. I prepared several dishes for the new year. My glazed ham was the star attraction of the table. The sweetness of the honey o top of the ham made it more tasty because usually, hams are made a little bit salty and the honey made it more balance in the taste buds.

Aside from my glazed ham, I also prepared other dishes like kilawing kambing, fish soup, prok adobo, spaghetti, crispy pata, kalderata and relyenong bangus. These dishes were my ideas that I wrote in my authored cook book that soon coming out in major bookstores nationwide. Aside from the cooking, I also made some baked goodies. I made a chocolate cake, cinnamon rolls, and french toasts for the morning. Coffee was also served in the morning upon waking up of my visitors who spent the new year in my house.

The will be more dishes prepared in y restauramt. I will be introducing Malaysian dishes in my restaurant and Turkish dishes to cater more customers in my restaurant. My assistant chef told me that her application for work abroad was denied and she requested that she will be extending her stay in my restaurant. I really need more company right now, especially operation is extending. A chef in my kitchen is very much welcome.