Saturday, June 30, 2012

PEST-AWAY Corporation: Best Students Award Ceremony

Here’s a quick rewind of what just happened a few hours ago, just to keep you in the know. We have concluded the 1st PEST-AWAY Best Students Award ceremony for the school year June 2011 - March 2012.  at KFC Makati. 

Another milestone is marked under our company’s thrust of supporting the Pest-Away Corporations extended family.

I was inspired by my friend Jane Padua Arzadon's trophy, all lined up in her room given by Mercury Drug Corporation during our high school days.   During our brief stay in Las Vegas in January 2011, I learned that my husband's uncle Teodoro David Jr. (r.i.p) and auntie Norma Abaya David.  share their blessings to my husband's cousins if they excel in school.  These knowledge encouraged and motivated me to start this program, for I always want to apply the best practices in the industry in our company. 


The event has been both very exciting and fulfilling for yours truly and management in general. But best of all, as we beam with the parents of these achievers, we were able to acknowledge their exemplary intelligence, talent, tenacity and determination towards the academics. 

MA. JHANA S. MAYOR 86.75% - Tunasan Elementary School giving the award Mr. Benjie Abarquez and Janah Dimayuga

They are part of the crème de la crème that the past school year has witnessed. And we cannot be any more proud than to claim these children as our own, a legitimate part of the PEST-AWAY family. It is but proper to give the Special Awards to this year’s recipients. 
Mariuz Chua-Guevarra (VS)
The monetary prize may be modest to some, but the message that this rewards ceremony wishes to convey is crystal clear: we want the parents of these kids to encourage and nurture the innate ability of their children to flourish academically;
Sheina Culla-Zumarraga 89.6 average
we want sprouts of inspiration sent to both the parents and the children so they may see the future as truly rewarding in every aspect of their lives so long as they strive to be the best that they can be.
The future is an abyss of possibilities and Pest-Away Corporation shall be there to support them.
Joaqui David  91%
Congratulations to the parents of the PEST-AWAY Best Students award ceremony 2012! By God’s grace, we will do this again next year!
Riz Guevarra 91.8%
Average 96 and above - 6,000pesos 
              90 to 95         -  3,000pesos 
              86 to 89         -  1,500pesos

Friday, June 29, 2012

RECIPE: Roasted Garlic

i made  BAKED potato Skin last night.  i turned the potatoes which i scooped out into GARLIC MASH POTATO.  sharing the recipe on how to roast the Garlic. 
grab a bunch of heads of garlic. Try not to buy them too small. Then, cut off just enough of the top to expose all of the cloves inside.
Next, find your dearest pie pans.  Since i don't have one i used this CLAD.  drizzle a little olive oil (1 or 2 tablespoons) in the pan. Then, just tilt the pan around to coat the bottom thoroughly.Next, place the garlic heads, cut side up, in the pan. If the heads won’t sit flat on the pan, just give the bottom a little slice to even it out. My bottoms were really flat to begin with, so I didn’t have to do anything.
Drizzle the exposed cloves with olive oil. You want them to have a coating of moisture so they won’t burn easily.
Then, sprinkle the cloves with rock salt.

add a dash of pepper
bake in oven at 375 degrees for 20 to 30 minutes
extract the roasted cloves by  grabbing the bottom of the head and gently squeeze until the cloves pop out. 
I mix the Roasted Garlic with the mash potato from Baked Potato Skin …. Stay tuned for the recipe!

Thursday, June 28, 2012

RECIPE: Baked Potato Skins


This is my family's favorite at TGI Fridays Restaurant.  my eldest son requested me to baked for dinner.  

Scrub potatoes clean and allow them to dry.
rub the skin of the potatoes with 2 tablespoons canola oil 
so that they’re nice and moist.

put them on a baking sheet and bake ‘em until the skins are crisp and the taters are tender, about 30 to 40 minutes or so.
While the potatoes are baking, grab some bacon. I like the thick cut, peppered kind, but you can use any bacon you have on hand. 
I like to cut bacon slices in half before frying them…
Then chop them up pretty finely and set them aside for a bit.
grate up some sharp cheddar. Or mild cheddar.
then slice/chop up some green onions.
when the potatoes are done slice in the middle
Then use a spoon or scoop to scoop out the insides.
pix of potatoes all scooped out
melt butter with canola oil
grab a brush
And brush the inside of the potatoes.
turn over and brush the skins. put them back into the oven for 5 to 8 minutes, or until the skin starts to really crisp up. Then flip the potatoes and leave for another 3 to 5 minutes, or until they start to get nice and golden brown around the edges. 
after taking them out sprinkle the cheese inside the skin
ADD bacon and put back in the oven.  bake make sure
to melt the cheese totally and sizzle the bacon
add sour cream and garnish with green onions. DELICIOUS

  • 8 whole Russet Potatoes
  • 4 Tablespoons Canola Oil
  • 2 Tablespoons Butter
  • Salt To Taste
  • 1-½ cup Grated Cheddar Cheese
  • 8 slices Thick Cut Peppered Bacon, Fried Until Almost Crisp And Chopped
  • 2 whole Green Onions, Sliced
  • ½ cups Sour Cream

Preparation Instructions

  • Preheat oven to 400 degrees. 
  • Scrub potatoes clean and allow them to dry. With a paper towel (or just with your hands) rub the skin of the potatoes with 2 tablespoons canola oil so that they’re nice and moist. 
  • Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes. Remove the pan and allow to cool until you can handle the potatoes. 
  • Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins. 
  • Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. 
  • Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes.
  •  Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown. 
  • Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.
Serve immediately with sour cream and green onions. Yum! 

source: ree drummond

Wednesday, June 27, 2012

RECIPE: Pork Asado

i served this during dinner.  they loved it thanks to Ria's Kitchen for sharing the dish.  

Combine soy sauce
 five spice powder
garlic and salt then mix well.
Marinade the pork in the combined mixture for at least 1 hour.
Transfer to a serving plate and top with the thick sauce.


  • 1 kilo pork pigue
  • 2 teaspoons five spice powder
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1 teaspoon garlic, minced
  • 1 pc. bay leaf
  • 1 pc. star anise
  • 1/4 teaspoon salt
  • 1 - 2 cups water

Preparation method

RECIPE: Best Spinach Artichoke Ever!

I First tasted the Spinach Artichoke at Italiannis.  My hubby and I always go back there to eat the delicious appetizer.  Now here i am making it for the first time, and my hubby said "its the Best Spinach Artichoke Ever"
Yummy spinach artichoke

Melt 3 tablespoons butter in a skillet over medium heat. Cook it around for a couple of minutes over medium-low heat, just to get the oil really infused with the heavenly garlic flavor. 
Crank up the heat to medium-high and t throw a bag of spinach into the skillet with the butter and garlic
Then cook it for a couple of minutes until it shrinks and wilts. Squeeze all the juice
Cook the hearts around for several minutes, until most of the liquid cooks off and the artichokes develop a little color on the outside.
Making the dip
pour the feta cheese
then the pepper jack
Add cayenne for more flavor

Chop the spinach and artichoke
throw in the sauce and stir
Pour the luscious mixture into a buttered casserole dish.. as for me i only have pyrex dish
Top the casserole with a little more grated Pepper Jack and bake
toast Garlic Bread and Serve hot with the dip




  • 3 Tablespoons Butter
  • 4 Tablespoons Garlic, Minced
  • 1 bag Spinach
  • Salt And Pepper, to taste
  • 2 cans Artichoke Hearts, Rinsed And Drained
  • 3 Tablespoons Butter (additional)
  • 3 Tablespoons Flour
  • 1-1/2 cup Whole Milk (more If Needed)
  • 1 package (8 Ounce) Softened Cream Cheese
  • 1/2 cup Crumbled Feta
  • 1/2 cup Grated Parmesan
  • 3/4 cups Grated Pepper Jack Cheese
  • 1/4 teaspoon Cayenne
  • Extra Grated Pepper Jack
  • Pita Wedges, Tortilla Chips, Crackers

Preparation Instructions

  • Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. 
  • Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside. 
  • Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes. 
  • In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. 
  •  Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed. 
  • Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. 
  • Chop artichokes and spinach and add to the sauce. Stir to combine. 
  • Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.
Serve with Garlic Bread, pita wedges, chips, or crackers!

source: REE Drummond