My housemate and I were experimenting on the sweet mangoes we had on our table and came up with an idea of turning the mangoes into a sweet, tasty dessert. We took some milk, pour in some sugar and chocolate bars and peanuts and, voila, the Chocomangrous sweets were made! Alright, alright, it was not that easy. The Chocomangrous recipe involves 3 parts and I will detail the steps below.

Chocomangrous is our way of combining chocolate and mango together. Since we love the taste of the final product so much, we want the name of our new sweet discovery to be massive, so we added the suffix ‘rous’ – like the word monstrous. In other words, we wanted the name to sound a bit unique. There you go — Chocomangrous!

You still have time tonight. Go to the nearest Whataburger store and get your free burgers! From 5 p.m. to 8 p.m. tonight, November 10, the Texas-based Whataburger will give a free hamburger to customers decked out in orange.

I was watching Good Morning America this morning and saw actress Valerie Bertinelli cooking a low-calorie soup recipe. Bertinelli got the soup recipe from Jenny Craig, of which she is a spokeswoman. Wanna lose 40 lbs like Bertinelli? Recipe is below.

Ingredients:
- 1 1/4 cup eggplant, peeled and cubed
- 1 cup water
- 1 can whole tomatoes, no salt added, undrained and chopped (14 1/2-ounce)
- 1 can sliced mushrooms, drained (OR 1 cup fresh mushrooms, sliced)
- 1 clove garlic, minced
- 1 small summer (yellow) squash, coarsely chopped
- 1/2 tsp Italian seasoning, dried
- 1/4 tsp salt
- 1/8 tsp pepper
- 12 oz can chicken broth, reduced sodium
- 8 tbsp Pecorino Romano cheese, freshly grated

Menu no. 7 please. That’s the number of Quesadilla EZ combo from Taco John’s in Brookings, South Dakota. The combo is composed of Quesadilla (a delicious blend of cheeses, fresh-made pico de gallo and tangy chipotle cream sauce grilled in a soft flour tortilla with your choice of beef or chicken), Potato Olés, and a soft drink. This combo fills my hungry stomach whenever I am so lazy to go home and cook my food. Yes, this happens once a week!

There are some combos that are just too oily, like they’re deep fried in lard that it loses the natural taste of the food. I love fried food, but not a point that the oil sticks in my mouth.

Fried food is part and parcel of an Asian cuisine. Red or white meat, fish – finding a dish that is oil-fried on the table is no surprise by any means. In my country, lard, a type of oil coming from pork, is vehemently adored. Oh boy, the moment our neighbor starts frying dried salted fish deep in lard, I wonder if he’s going to wake up the dead. Dried salted fish, or bulad (boo-lad), even in its raw state, smells terribly unspeakable. What more if you fry and combine it with the reek of burning lard! For foreign nostrils, it sure is out of this world. While it spells heaven for almost all Filipinos, it is extreme hell for those not immune to the aroma.