Bubbly Blabber

Gerard and I are really into trying out new burger joints, pizza parlors etc. So when we saw that Papa John’s Pizza recently opened a branch along President’s Avenue in BF Homes, we decided to head over this restaurant. After all, Gerard said that he heard good things about this place. Actually, this popular pizza joint was started by John “Papa John” Schnatter in Jefferson, Indiana. Just like most other restaurants in BF, parking was very limited, which can make it quite challenging for diners. But since we have observed that the place is jam-packed during lunch, we opted to try it out on a Sunday night. Good thing, we were able to get a parking space right in front of the restaurant. The atmosphere is vibrant as the restaurant has a very cheerful and bright interior. The dark colored, cushioned-leather seats and tables gives a sharp contrast to the maroon-colored walls. Instead of the usual paintings and photographs that you would see in most pizza joints, there are wooden pizza sh...

Since now we have our homemade pesto... we decided to mix it up with pasta and chicken. Here's a recipe I found in the internet. http://allrecipes.com//Recipe/penne-with-chicken-and-pesto/Detail.aspx Ingredients 1 (16 ounce) package penne pasta 2 tablespoons butter 2 tablespoons olive oil 4 skinless, boneless chicken breast halves - cut into thin strips 2 cloves garlic, minced salt and pepper to taste 1 1/4 cups heavy cream 1/4 cup pesto 3 tablespoons grated Parmesan cheese Directions Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cut the chicken into strips. Season with salt and pepper. Heat butter and olive oil in a large skillet over medium heat.   Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta. Serve with a smile! :...

Here's Part 11 of my Project 365... Happy browsing! Day 101 April 12 We have our unique ways to make our life in the office fun... here's an example... a picture taken during lunch break... Day 102 April 13 Our boss is here... Mr. Jeffry Wenckus - OPC Planning Manager. Day 103 April 14 It's my ex-boyfriend's birthday!!! Happy birthday b! Love you so much! Day 104 April 15 Thank God it's Friday! Lunch at Brother's Burger! Day 105 April 16 Saturday rest day... Chef Gerard made Pesto Pasta with Chicken... Day 106 April 17  Our new comforter  Sunday is family day which also means mall day... Gerard and I saw this lovely comforter and it is on sale! We got this for only 1000 pesos... we also bought white sheets which I think has 200 or 300 thread count for half the price! Yahoo! :) Day 107 April 18 Fruit day Monday! Thanks to Ma'am Norma and Cille for being generous and have brought f...

Actually, we just got this recipe from the back of the cream cheese wrapper... but this became Gerard's signature pasta... :) Ingredients: 300 g penne pasta 1 bar magnolia cream cheese (225gm., softened) 3 tbsp cooking oil 3 tbsp garlic, minced 1 cup red and green bell pepper, chopped 1 cup canned button mushroom, drained and sliced 1/4 cup black olives, drained and sliced 1/4 cup white wine 2 cans crushed tomatoes 1 1/2 tbsp salt 1 1/2 tsp ground pepper 1/tsp oregano 1 tsp dried basil 1 cup cheddar cheese, grated Procedure: Cook penne pasta according to package directions. Drain and set aside. In a pan, add oil and saute garlic over medium heat. Add the bell peppers, mushrooms and olives. Pour in wine and let simmer for 5 minutes. Add the crushed tomatoes and cream cheese. Stir until well blended and the cheese has completely melted. Season with salt, pepper and oregano. Simmer for 5 minutes. Add basil and cook for another 2 minutes. (Gerard actully adds mor...