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Sunday, August 14

Foot Spa

Our feet are the most abused parts of our body as they often say and I agree. My feet needs pampering again, its been months already that I have gone to salon for foot spa.

If only I have this foot spa bath at home, then I could always give my feet a TLC. But we can always do a remedy just like the following without spending too much on products.

  • Soak up. Fill up your bathtub or a small basin with hot water, hot enough for your skin to tolerate. Put in some bath salts, your bubble bath or soap. Then, put your feet in and relax. Let your feet soak for ten to fifteen minutes.
  • Scrub off. When the skin of your feet has become soft from the warm, soapy water, scrub the dead skin and the calluses off with a pumice stone. Take your time and try not to be too rough in rubbing the extra skin away.
  • Clip it. After ridding the feet of the dead skin, work on the toenails. Cut your toenails with a nail clipper. After clipping the extra length off, file them to give them shape, and then buff them. Do not cut your toenails too short, or else you will end up with painful ingrown nails.
  • Moisturize. The next step would be to apply a good amount of lotion, moisturizer or foot cream on the feet to keep the skin soft.
Smiling Sally

Mango Smoothie

Classic Fried Chicken

My tot's all time favorite is chicken. She will be delighted to try this as well minus the hot pepper sauce though.


  • 2 cup(s) buttermilk
  • 2 tablespoon(s) hot pepper sauce
  • 1 tablespoon(s) salt
  •   chickens, each c ut into 8 pieces
  • 2 cup(s) flour
  • 1 1/2 teaspoon(s) baking powder
  • 1 teaspoon(s) black pepper
  • 1 teaspoon(s) paprika
  • 5 cup(s) vegetable oil , or shortening for frying


  1. In extra-large (2- to 2 1/2-gallon) zip-top plastic bag, combine buttermilk, hot pepper sauce and 1 tsp. salt. Add chicken pieces, turning to coat. Seal bag, pressing out excess air. Place bag in bowl; refrigerate chicken for 2 to 24 hours to marinate, turning bag over once.
  2. In pie plate or bowl, stir flour, baking powder, pepper, paprika and remaining 2 tsp. salt until well mixed. Remove a few pieces of chicken from buttermilk mixture, shaking off excess liquid. Add chicken to flour mixture, turning to coat well. Place chicken on wire rack set over waxed paper, without letting pieces touch. Repeat with remaining chicken pieces, using a second rack if necessary; let stand 15 minutes to set coating. Discard buttermilk mixture.
  3. Meanwhile, preheat oven to 250ºF. Line two large cookie sheets with paper towels. Divide oil between two 12-inch skillets, preferably electric (there should be about 1/2 inch of oil in each skillet) and heat over medium heat until temperature reaches 360ºF on a deep-fry thermometer.
  4. To each skillet, add 4 pieces of chicken, skin side down, being careful not to crowd pieces. Cover skillets and cook until chicken is light golden brown on the bottom, 4 to 5 minutes. Turn pieces over and cook, covered (reducing heat to medium-low, if necessary, to a temperature of 300ºF), 8 to 10 minutes longer for white meat, and 13 to 15 minutes longer for dark meat, turning pieces every 4 or 5 minutes. Chicken is done when well browned on all sides and juices run clear when thickest part is pierced with the tip of a knife. Transfer chicken to lined cookie sheets to drain. Keep warm in oven. Repeat with remaining chicken.
*Photo and recipe courtesy of

Stuffed Eggs with Tarragon

Another must-try recipe.


6 eggs
1 tablespoon fresh tarragon, chopped finely
1 tablespoon fresh parsley, chopped finely, plus more for garnish
1 tablespoon capers
2 tablespoons canned tuna in oil, drained
2 tablespoons extra virgin olive oil
2 tablespoons chopped green olives stuffed with anchovies (or plain green olives)
truffle oil (optional)
salt and pepper to taste


1. Cook eggs until hard-boiled. When cooked, peel and cut in half. Remove the yolks and place in a bowl. Add the rest of the ingredients and mix well. Season with salt and pepper.

2. Fill egg whites with the mixture and garnish with tarragon leaves.

*Photo and recipe courtesy of