My normal routine is to floss, then brush. I figured, use the best accessories and you’re good to go. So admittedly, I go all out and use a Sonicare electric toothbrush (I swear your teeth feel cleaner!) and pair it with some Rembrandt Intense Stain Toothpaste to brighten my smile. Then I floss to get rid of all the gunk hiding in the crevices. I thought that duo would keep me decay-free, but apparently it’s not enough.

I’ve been wary of using mouthwash before because I’ve had bad experience where the formula was so strong that I had to dilute it in water, then gargle with water afterwards. It was too aggressive for my comfort level. I thought that mouthwash was just an optional part of the routine. Then I heard that tooth decay affects 92.4% of the Philippine population, I got worried. Was I not doing enough? I thought that as long as I had my regular fill of flouride, which fights tooth decay, I was safe.  Toothpastes are formulated with fluoride, floss is laced with fluoride, and even public water supplies have been fluoride-fortified in first world and some developing countries. But then I heard that my FAVORITE drink/ingredient also helps in the dental department: GREEN TEA

OMG, I LOVE green tea! I love green tea TEA, KitKats, Mochi, Ice Cream, chocolate, basically anything that has matcha on it, I love. Aside from the culinary aspect, scientists have found that green tea also effectively prevents tooth decay and cavities. Many of us are already familiar with green tea’s powerful health benefits, which include fighting cancer, reducing cholesterol, and strengthening the overall immune system. However, LISTERINE® has recently discovered additional benefits of green tea in improving the health of your mouth.

• It has high concentrations of catechins, an antioxidant that inhibits the activity of cavity-causing bacteria
• It contains tannins, which helps prevent the build-up of plaque
• It is a natural source of fluoride, which strengthens teeth against decay[1]

So I was excited to try Listerine’s Natural Green Tea Mouthwash because, let’s face it, any product that promises to burn my belly fat and strengthen my teeth is a winner in my books.

I want you guys to try Listerine Natural Green Tea out! I’m giving away Listerine Natural Green Tea  in the 250ml bottle and a cute travel size version for your purse!

YUMMY magazine’s most anticipated eating and cooking fair is back! This second take on last year’s success promises double the delicious food finds from partners specially chosen by YUMMY magazine.

Yummy Eats 2012

May 26, 2012 Saturday

10:00AM – 9:00PM

The Rockwell Tent, Makati City

 Join the fun and watch cooking demos, discover new food favorites, and meet fellow foodies and chefs! With over 50 concessionaires, YUMMY Eats 2012 has bigger surprises in store this year. “We will have a wide array of food brands offering sweets, savory, and gourmet treats for everyone. All concessionaires will sample a couple of their bestsellers and also have products for sale,” says Frances Ang, Associate Publisher of YUMMY magazine about what participants can look forward to in this year’s biggest food gathering.

Here’s the schedule of events and cooking demos from renowned chefs and food sponsors:

Admission fee is only P150. Participants who bring a copy of the May issue of YUMMY are entitled to a discounted entrance fee of P100.

And since Yummy and ToT are friends, we’re giving away FOUR tickets to the first four valid commenters on this post!

All you need to do is:

1. Comment with your FULL NAME (Should be the same as your ID and email address.
2. LIKE the Facebook pages of Trip or Treats and Yummy Magazine
3. Share this post on Facebook ( link is http://wp.me/p20k2c-1M8) and say ” I’m excited for Yummy Eats 2012! I want to win tickets from @trip or treats and @Yummy Magazine”. Make sure you tag both Trip or Treats and Yummy Magazine (should come out), and post it as a LINK on your page.
4. Or Tweet it!

I’ll send an email to those who won and you can claim your ticket by going to the registrar’s booth and showing your valid ID for the Trip or Treats guestlist

Ready? Set? Comment!

Sun’s up over the islands, and it’s HOT! And since I have no plans of hitting the beach anytime soon, I wanna give these products to  someone ready to get a tan and keep their skin safe while at the beach.

Hawaiian Tropic Dark Tanning Oil Sunscreen Spray with SPF4

Hawaiian Tropic After Sun Lotion in Mango w/ cocoa butter

*PLEASE READ CAREFULLY*

Only followers of Trip or Treats are eligible to win.  Hit “Subscribe to ToT via Email” in that cute little box over on the right hand side menu.

• Copy the link above and paste it on your FB page  as a link saying: “I wanna win the Summer Set #GoodieGiveaway from @Trip or Treats ” MAKE SURE you tag Trip or Treats (@Triportreats),  and add the link http://wp.me/p20k2c-1Ls as a link in YOUR STATUS MESSAGE. Make your post public and  Paste the FB permalink on your comment.

• Post this Goodie Giveaway link on your blog (Blogspot, Multiply, WordPress, Tumblr, site, personal), Or “Link to this post” at the bottom of this page, and include the link to your site on your comment! Each post is a chance to win!

• Tweet “I want to win the Hawaiian Tropics Summer Set #ToTGoodieGiveaway from @triportreats http://wp.me/p20k2c-1Ls” and make sure you follow me on Twitter, then paste the tweet link on your comment.

Photo from Cooking with Trader Joe’s

Mini Milk Chocolate Peanut Butter Cups

My ultimate guilty pleasure from Trader Joe’s. Think Reese’s Peanut Butter cups, but in tiny button sized pieces that are great as a sweet treat or as movie grub. If this were dark chocolate, it would be heavenly. The downside: When I arrived in Manila. I left my tub out in my room, and when I arrived the cups melted into one big mass of goober.

Dilettante Chocolates Fruit Medley

Apricots, Cherries, Blueberries & Strawberries in dark, milk and white chocolate. It’s like a fruit party in your mouth.

Dark Chocolate Covered Powerberries

Acai, pomegranate, cranberry and blueberries juices dipped in dark chocolate. This make snacking on chocolate feel healthier… just a little bit.

Photo Source

Dark Chocolate Edamame

I bought these from my friend Veronica, and I accidentally peeled of the seal, so I tried a couple of pieces. It was weird. But hey, she likes em.

Triple Ginger Cookie Thins

Apparently this is THE ultimate gingersnap experience. Next time I come back, I will try them.

So, what’s your favorite Trader Joe’s Find?

Cay, Nicola and Sica dropped by for a ‘healthy dinner and took one chip-ful of the guacamole and forgot all about their diet. I even did some to-go containers since Sica was hinting she wanted to take some home.

So I’m not selfish, and if it’s really that great, I think you guys would love it too! Here’s the recipe, you know me, no strict rules, it’s all about how much or little of an ingredient you want to put. Try experimenting to get your personal favorite!

The main ingredients are: avocados, red onion, some garlic, cilantro, lime, red tomatoes. Additional is some cayenne pepper and your tortilla chips

First to start with some garlic and red onion. I like red onion because it has a very distinct bite that goes well for the guacamole than the white variety. For my recipe today, I used one entire red onion. If you don’t like onions, you can put less, but I suggest you keep it generous. As for the garlic, 2-3 large cloves or half a bulb (if small) would be great. Dice both into little pieces and dump into a bowl.

Go find yourself some limes. Not lemon, Lime.

Cut up and squeeze 1-2 limes. You might think that a little goes a long way, but the citrus flavor of the lime is really what kicks the guacamole up a notch. I use 2 limes. Not lemons, LIMES. You can get that in the grocery. Pour the lime juice onto the onion and garlic.

And the major flavor component of any successful guacamole is Cilantro. Remember my gripe early in my blog career when I was having a hard time finding Cilantro? Also known as wan suey or coriander, cilantro is the staple in any mexican meal and lends a herbaceous aroma that makes any dish pop. Make no mistake, this is not parsley. In the chiller/herb section there is a plastic container with the roots intact.  Chop the leaves (no stems) and add on to the onions.

Now here’s the big secret, instead of mixing them together, MASH them so the juices of the onions and garlic come out. Also when you mash the cilantro, it gets bruised and the flavor mixes with the lime and becomes this bombastic base that turns your dowdy avocado into an awesome guacamole. You can use a fork to mash them to a paste, or a hand chopper. If you want to take it seriously, you can pulse this mixture in the blender. Don’t let it end up to mushy. You want some texture.

Once you have your citrus paste, add some ground cayenne pepper to give some zing. I like 1tsp of Cayenne. It’s not spicy hot, but lends a beautiful warmth to the finished product. It is also great for topping the guacamole to make it pretty.

     And lastly, you add avocados. To easily scoop them out, cut the avocado in the middle, and turn both sides to loosen the pit. Use a knife to hack thru the pit and rotate to take it out. Then cut up the avocado into diagonal slices, then use a spoon to scoop out the creamy fruit from the skin. I used about 5 avocados since local ones are very small. It is up to you if you want a chunky or creamy guacamole. Treat it gently and just let the lime paste coat the avocado to prevent oxidation and browning. Toss the ingredients together with a fork, do some mashing if you want a smoother guac. I like to add some diced tomatoes (about 4 pcs) for some added texture, but if you want more zing, you can add 1/4 cup of prepared salsa. Tonight I used fresh tomatoes since I had a lot of flavor from my paste.Mix everything together, making sure not to mash too much to leave some chunky bits. For the final touch, add some sea salt, one teaspoon at a time. You can be a bit generous with the salt, but keep tasting it after every addition of salt so you don’t go overboard. Also add a generous grind of fresh pepper. Simple, no? It really is that simple, but tastes so complex and authentic that my friends can’t stop on just one chip. The guacamole is also great as a topper for fish, as a sandwich spread, or as a breakfast burrito accompaniment. When storing guacamole, just have some clingwrap and make sure to press it down the guac so no air pockets can darken the top. Enjoy!

Make some of my guacamole yourself and tell me how yummy it is!

I talked about Copenhagen, one my fave cities.

When: April 27-29, 2012, Fri-Sun 10a-9p

Where: SMX Convention Center, Hall 1, Mall of Asia Complex, Pasay City

Who: FREE Entrance to ALL BPI cardholders (w/ a valid ID)

             – Additional discounts & Raffle draw for BPI Edge Cardholders

             – P50 entrance fee to non-BPI Cardholders

What: Everything ON SALE! Up to 80% off on select items from selected brands!

Here’s your guide to the brands and levels of discounts they are offering!

To make my Goodie Giveaway even sweeter, I’m giving out up to FOUR tickets to the first 100 comments on this blog post to The BIG Summer Outlet Sale 2012!

• Copy this link and paste it on your FB page  as a link saying: “I want to win tickets to @The BIG Summer Outlet Sale 2012 by @The BIG Outlet Sale by Malibu Enterprise  @Trip or Treats and @Malibu Enterprise” MAKE SURE you tag Trip or Treats (@Triportreats),  The BIG Outlet Sale by Malibu Enterprise (@The BIG Outlet Sale) AND @Malibu Enterprise (@MalibuEnterprise). Add link http://wp.me/p20k2c-1KK and Make your post public and Paste the FB link on your comment.

• Post this Goodie Giveaway link on your blog (Blogspot, Multiply, WordPress, site, personal), Or “Link to this post” at the bottom of this page, and include the link to your site on your comment!

• Tweet “I want tickets to #TheBIGSummerOutletSale2012 from @triportreats  http://wp.me/p20k2c-1KK ” and make sure you follow me on Twitter, then paste the tweet link on your comment.

Now that I’m reaching the end of my twenty-somethingness, I’ve began reconsidering my skincare regimen to ensure that I keep my skin, and especially my face, as vibrant and wrinkle-free. But then I digressed, I’m not that old. Yet.  You probably think that I’m hallucinating or pulling your leg, but it’s true. I’m growing a wrinkle. On my forehead. Can’t see it?

Let me point it out for you. Yes. That is a real frown-line. Ack! It greets me everyday as I wake up in the morning, and grows its own face when I’m in a sour mood. This needs to disappear. ASAP.

Since I exist in the Facebook generation, women like me want a solution that is REAL and FAST. I mean, I’m not getting any younger and that’s why I need results now. There are plenty of products in the market, especially  wrinkle creams, that over-promise and under deliver. I wanted to know: how long do these products actually take effect before I see any results? I knew I had to consult with an expert.

Tessa Valdes is a good friend as well as an inspiration. Her bubbly personality and zest for life keep her looking (and feeling) decades younger than her true age. That being said, I’m sure she gets a little help from some beauty products. I had to get first dibs on her secret.

And then I saw Tessa’s commercial for Olay Regenerist Wrinkle Relaxing Cream, which promises that you can ‘Say goodbye to your wrinkles in as fast as 1 elevator ride**’. I was intrigued by the immediacy of the results (that elevator ride footage was untouched), plus Tessa swears by it, so I knew I had to give it a try, if only to see the results on myself.
Olay Regenerist Wrinkle Relaxing Cream dramatically reduces the appearance of your wrinkles in just 1 application*. I went to a nearby Watsons and saw the cream available in the skincare counters.
So I decided to test Olay’s claims myself and nominated my frown line as the guinea pig.

Although touted as a cream, Olay Regenerist Wrinkle Relaxing Cream felt like a light serum; it was not heavy or greasy at all. Good for me as I have oily skin.

I applied it lightly all over my face, paying special attention to that dastardly frown line.  I relaxed my facial muscles and stayed calm for about 10 minutes. Please ignore the freckles, as it is genetic from my paternal side. I think they’re cute.

After 10 minutes of positive thoughts, wrinkle-free prayers, and Olay absorbing into my skin, first thing I notices was that my face has a very smooth feel to it. Then I looked at myself in the mirror, and noticed that my mean frown line actually seems to have faded. You guys know I don’t know how to Photoshop for the life of me, but I definitely saw a difference to my forehead pre-Olay Regenerist and post-application. If I can see results in as little as 10 minutes from the first application, I am excited to see what will happen when I continue to use the product for the next two weeks.

To know more about Olay Regenerist Wrinkle Relaxing Cream, visit Olay Philippines Facebook Fan Page. You can also share your experience on using Olay Regenerist Wrinkle Relaxing Cream and locate the nearest Watsons Store where it is available.

Ristorante Ai Bozzi da Giovanni

It looked different from memory, but that was 6 years ago. When I searched for the directions online, I came upon the claim that Ai Bozzi served THE BEST Buccatini All’Amatriciana, so we knew that had to be ordered.

Upon entering the restaurant, you are greeted by a chiller filled with the freshest of seafood. As is another of their specialties, everything is homemade and is patronized by locals.

Our friendly and experience server was very hospitable immediately opened a bottle of vino for Chants & I.Ai Bozzi’s house white is a perfect light wine, and coming from the Castelli Romani region where superb Italian wine is produced, it is a steal.

As we looked around the restaurant, mostly locals patronize Ai Bozzi, with their specialty board not translated for the tourists. I love immersing with the locals and dining where they go because you know the food is as authentic as their homemade cooking.

On the night before we hit Siena, Chants and I said to hell with calories, we’re enjoying our dinner.

Since seafood is a specialty, we ordered the Assorted Seafood Antipasti, a sampling of their most-loved starters. Alici Marinate (marinated anchovies), Filetto di baccala (cod fillet) and a prawn cocktail were the first plate.

Salmon fillet marinated in olive oil and oranges. The flavor of the olive oil cold-poaches and seasons the salmon perfectly. The addition of the orange juice lends a brightness to the rich fish.

Fritto Misto

Fritto Misto translates to “fried mixed”. The combination of Moscardini Fritti (fried octopus), Fritelle di ricotta (ricotta cheese pancakes) and Fritelle di nenata (newborn fish pancakes) was just fried perfection. A squeeze of lemon lends acidity which cuts through the oil.

Hello, baby moscardini

Fiori di zucca in pastella di farina di riso

Zucchini flowers in rice flour batter. I’ve always wanted to order this, and I figured that, after the fritto misto was a success, their zucchini flowers have got to be fantastic.

I was right. Stuffed with anchovies, the zucchini flowers had beautiful texture and aromatic flavor. I am dreaming about the fiori di zucca…

Ravioli Spicola, Basilico e Grana

Ravioli with Bass, Basil and Grana Padana Cheese. Chants ordered this special from the board. It was light, fresh and aromatic. The grana padana had a beautiful nuttiness to it.

I was adamant to order the Buccatini All’Amatriciana that everyone online raved was THE BEST, but I was also swayed by the specials board, so I asked the server if I could have a half portion of both, and they gladly obliged. Grazie Mille!Gnocchetti Calamaretti e Porcini

Baby gnocchi, with baby squid and porcini mushrooms. The gnocchi was light and chewy, the perfect consistency of gnocchi. The porcini mushrooms gave the dish a distinctly meaty flavor even if it was a seafood dish.  Yum.

But the Buccatini All’Amatriciana… was everything I had hoped for. Simple, succinct, and bursting with flavor, it’s still a mystery how tomatoes + bacon can produce such a depth of flavor. True All’Amatriciana uses Guanciale, which is bacon from the pig’s jowl, and this produces the aromatic layers that make this simple pasta dish so complex with nuance. Chants and I had daydreams of this All’Amatriciana for the days to come. ONE OF THE BEST pasta dishes EVER.

Of course, no meal is complete without some Dolci, and we ordered Tiramisu con Fragola, a strawberry flavored tiramisu. The mascerated strawberries turned this originally-coffee based dessert into an addicting strawberries & cream treat. This disappeared, even with our overstuffed bellies.

My first time at Ai Bozzi was a dinner I could never forget. And on my second visit, I’m glad I brought one of my most favorite people in the world. Oh, the meal was so good that I forgot my winter hat! I had to ask my hotel if it was available and if I could pick it up on New Years, and they gladly obliged and kept my hat (it was Armani, I could not leave it!). Their service is definitely warm and welcoming. Salute’!

Ai Bozzi is UP THERE with my favorite restaurants in Rome. It’s also in the Trastevere district which is a great place for dinner, drinks, and dreamy All’Amatriciana.

Ai Bozzi da Giovanni

Piazza G. T. Arquati, 107
00153 Roma
Tel. +39 06.58.16.640
info@giovanniaibozzi.it

The brunch was held at Impressions, a spin-off restaurant beside Genting Club in Maxims at Resorts World. Maxims is the only 6-star hotel in Manila and  Genting Club is a members-only club, but Impressions is open to casino goers and gourmands who want to experience luxury on a plate.

A Tessa! party is never complete without her personal touches that completely take on the theme of her events. Being an interior-designer (she designed Hotel Elizabeth Cebu & Baguio!), she has a knack for bring props and accessories together to turn something as simple as a table into an Easter-worthy spread.

Way to personalize: she brought in some of her hats and headpieces and plastic Easter eggs, and even used framed photos with friends as placeholders. I got to keep 2! The oil pastels are for a later game. We love Tessa’s games.

The finished table setting

We had to write down our names and our Easter wish on the table lining. I guess my wish will have to wait until after Easter ends. Judging from the spread, it will definitely not happen during brunchtime.

Signature Tessa vibrance

Before we began our brunch meal, we were introduced to Impressions’ Chef, Cyril Soenen of Restaurant Cicou fame. Chef Cyril is a Filipino trapped in a Frenchman’s body; he has made his mark all over the world before settling in Manila and opening restaurant Cicou, currently with Istituto Culinario. Chef Cyril noted that, although Impressions offers fine-dining for casino goers and diners, Sunday is a special day for the restaurant because their Gourmet Sunday Brunch is served.

The walls of Impressions are lined with bottles and bottles of fine wine that would pair well with any of Chef Cyril’s dishes.

But for brunch, it has got to be the bubbly, and Moet & Chandon Rose Imperial, at that.

There are three stations at Impressions. The Cold Station is the first stop, where you start off with something light. The counter is designed in such a way that the products are showcased and chilled at the same time.

The Cheese shelf has an impressive selection of decades-aged cheese that you cannot find in your neighborhood deli.

This platter is enough to make my mouth water. Add some Valencia honey to make your cheese plate both sweet and savory.

There is an Antipasti section and a Bread bar where freshly-baked bread is accompanied by churned butter and little bottles of jam. The salad bar is customizable. No need to mix, as the chefs happily ask if you would like a customized salad with a myriad of options.

The Charcuterie shelf has cured meat from Europe that are sliced upon order. Fancy some prosciutto atop your arugula salad? Or some salami to go with your cheese? They will customize everything for you.

This is what I call the Gourmet shelf. Although there are four types of caviar available on the counter, the best ones are underneath the glass.

Moluga caviar, fresh Uni, and oysters to be shucked are prepared upon request. Whole mounds of foie gras also await your instructions.

Chefs happily shucking oysters

Chef Cyril personally cooked our orders of Foie Gras. Pan-seared, maybe?

The Hot Station is the second stop, where food is cooked, grilled or fried upon request, and upon your preference.

The Chefs all seem to love the Hot Station.

Fresh produce sit amongst side dishes, waiting to be used as an accoutrement to your pasta or omelet dish.

The Eggs station can whip up a mean omelette or, the perfect breakfast dish: Eggs Benedict. The Pasta bar has fresh pasta selections as well as freshly-prepared sauces. I heard the Lemon Cream sauce was fantastic.

I was mesmerized by the Tandoori oven, which makes authentic middle-eastern dishes using centralized heat. It also makes Naan if you want an Indian taste. Lamb kabobs, anyone?

Lobsters, giant prawns, scallops, rib-eye, spring chicken, Rougie duck. The freshest seafood and the choicest of meats and poultry are available for your pleasure. The charming chefs politely recommend preparations for you to try out. I suggest you take their advice and allow yourself to get surprised.

The Hot Station is spearheaded by an entire USDA Prime Rib Roast, cut thickly with several creams and sauces to choose from. There is even Yorkshire Pudding! They also ask you how you want your meat prepared. I could not wait to get my fork in this baby.

Chef Cyril works closely with the other chefs, and you can see the camaraderie they have is admirable.

As much as I wanted to try everything, I had to pick my battles. Here are my four-courses. Ok fine, it’s really five courses but I refuse to show how much cheese and caviar I had ingested. First Course: Oysters on the half shell with Sherry mignonette. 2nd Course: Arugul, tomato and mozarella salad topped with balsamic vinaigrette, seared foie gras, and 24-month aged prosciutto di Parma. 3rd Course: Lobster & Prime Rib Surf & Turf with Truffle Cream Sauce. And lastly, is dessert.

The Dessert Bar

Everything is made by hand, and heated upon ordering. Fresh Gelato, white chocolate fondue, and pastries are all the offerings.     The dessert bar is heralded by Chef Miko who, at the tender age of 25, has already won numerous awards and medals in pastry preparation in the international stage.  He was about to leave for Hong Kong this Thursday for another competition.

Madeleines with truffle honey, pineapple truffle and THE BEST: Cheesecake Truffle (OMG). Green Tea trifle and, Chef Miko’s favorite, Strawberry Shortcake.

Fondue dippers, pastries… I could go on and on…

But the highlight of the dessert table had to be this: the Caviar Cheesecake. Yes, ladies and gentlemen, that is savory salty caviar generously topping a decadent cheesecake. Take me to heaven, now.

Although the food was outstanding, it became the perfect Easter brunch because I had the best host, who kept us acting, guessing and winning all throughout our meal. I won a Swatch!

All the well-fed Easter Bunnies who experienced a true Gourmet Sunday Brunch at Impressions.

             My first impression of Impressions is that it cannot be described in words. It got to be experienced personally in order to distinguish their offering from other high-end hotel buffets that overwhelm you with countless dishes that are more quantity than quality. At Impressions, their Sunday Brunch Buffet truly embodies the less is more mentality. The selection is less, because every single item on the buffet is top-quality, indulgent, and very high-end. Cheers to Champagne dreams and Caviar wishes. Impressions is where all your culinary wishes and dreams come true.

Gourmet Sunday Brunch (Php1800)

Impressions Restaurant
3F Maxims Tower
Resorts World Manila
+632 908-8888 or +632 908-8000

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