Food & Recipes

Mmm-Maple

April 22, 2014 by MrsC | Patricia Cuyugan 24 Comments

The boys and I finally got to dine at Maple when my sister requested for it as her birthday dinner venue. Yes, I know, that was a month ago. I actually forgot to write about it, and that’s why this post is delayed. And I have to stop saying better late than never. I can think of about three posts off the top of my head where I said those words.

So anyway, we had dinner at Maple last March, one of the newer restaurants in the newly opened second half of CommerCenter. This is the exact same place where Kessaku is located, but Maple wasn’t open yet when we went for our Japanese dinner late last year. What I like best about CommerCenter is that there are a lot of parking spaces available in it’s basement lot. I suppose though that parking may start becoming more difficult once all of the establishments in the building are open.

They have a bar menu and serve cocktails after 5. And for Valentine’s day, Maple had… Lovester. Azar.

We had to wait at an outside (within the mall, outside the restaurant) table for a bit because, apparently, Maple’s dining area is quite small and there were no tables inside when we arrived. We took that time to browse their menu and start ordering ahead. It took me a while to decide what to eat because I was still pretty full from our late lunch that day. and because I wanted to try both the breakfast and lunch/dinner menu offerings!

Once we were seated, everyone basically started doing their own thing

Our orders started arriving one by one, starting with the drinks. The kiddo, of course, opted for a Chocolate Milkshake. I super enjoyed my Country Iced Tea, which had lots of oranges and lemons floating in it.

The kid and I also decided to share a Stuffed French Toast, and that came way ahead of all the other dishes. Since it was getting late, we decided to go right ahead and start eating.

My iced tea and our Stuffed French Toast

Of course, no matter how full I was, I just had to taste all the other food that was served. We chose two pasta dishes, Pasta Leggero, which was farfalle pasta topped with sundried tomato pesto, cherry tomatoes and asparargus, and the Black Truffle Pasta, which was linguine with a black truffle cream sauce, pancetta, prosciutto and a drizzle of black truffle oil. I absolutely loved the truffle pasta. I would go back just for that.

Mom chose the 48 Hour Short Ribs, which had a nice, somewhat spicy sauce, but was a little too soft for my taste. You literally didn’t need teeth to eat it, and I know that some people like meat that is that tender. It’s just not really my thing. MrC ordered the Chili Burger, and I really liked that, too. The fries that came with it were super yummy.

My dad and brother both tried the Big Maple Breakfast with Belgian Waffles, bacon, breakfast sausages, country fries and two eggs. So much food! I tried a bit of the waffle, and came to the conclusion that I prefer the lunch/dinner meals at Maple over their breakfast dishes.

As they were laying down our food, I discretely whispered to the server that it was my sister’s birthday. I love that they made an effort to present her with a bowl of ice cream with a birthday candle to greet her Happy Birthday.

Overall, I liked Maple, and I look forward to going back. Next time, though, I will make sure to go on an empty stomach.

Maple
GF Commercenter Alabang
Commerce Ave, Filinvest Corporate City
Alabang, Muntinlupa City
478-9148 / 477-8388
Facebook.com/MapleRestaurantPH
Twitter.com/MaplePH
Instagram.com/Maple_PH

(Not) Just Thai

April 14, 2014 by MrsC | Patricia Cuyugan 28 Comments

I love Thai food, and we actually make our fair share of Curry, Tom Yum Soup and Pad Thai at home. Oddly though, we rarely eat at Thai restaurants. I’m not sure why that is. Like, in the case of Just Thai in Molito, we pass that place all the time but never really go inside. MrC or I would say, “Oh we should try this place one of these days.” And then when we’re out again, we opt to eat somewhere else.

Last week, we finally got to find out what we were missing at Just Thai. I was invited by a fellow southie mommy blogger, Kathy Kenny, to join a small group of bloggers for dinner. I’m actually super happy that I was allowed to bring the boys with me, too. The three of us always eat out together, and the experience just wouldn’t be the same if they weren’t there.

Little MrC and I got there at around 6pm, and we waited for MrC to join us, as he was on his way home from work. I got to chat a bit with Kenny and a couple other bloggers I met at the Chicdriven launch I attended at Azumi Hotel a few weeks back. The restaurant was nice enough to feed my little boy ahead after he so loudly declared that he was super hungry, then proceeded to down a plate of peanuts and a mango shake.

Kid-friendly food

The kiddo was served a plate of Chicken Sate and a bowl of Pandan Rice. Super good, and super kid-friendly. I often worry about what to feed this kid when we dine at Asian and Indian restaurants coz some flavors and spices just don’t agree with a child’s taste buds. I’m happy to report that, at Just Thai, this will not be a problem at all.

While waiting for everyone to arrive, we were served cold drinks. Of course, I chose my super forever favorite, Thai Iced Tea . I love how thick and creamy Just Thai’s version is. I would seriously go back just for this. MrC tried the Tamarind Juice , and he said it tasted like those sticky tamarind snacks that he likes.

Thai iced tea on the left, tamarind juice on the right

Starters and main dishes

After a while, our group was complete. I was so excited to finally have a face to match one of my favorite Twitter friends, @SouthSnippets, and also to finally attend a blogger event with my real-life friend Joei.

And then, it was time for dinner. We started with two big bowls of soup and a salad. The Tom Yum soup was quite nice, tangy and spicy and really MrC’s type. The Kuai Tiao Neua, was a beef noodle soup with a hint of sourness. It was good, but I can’t eat a lot of it. I loved the Yam Neua, a salad topped with spicy-sweet beef that went so well with the fresh veggies.

The main dishes were all really good, too. I love that we got to try so many of them, and believe me, there was a lot to sample. My favorite was the Pad Gaprow Talay, which is a mixed seafood with basil dish swimming in a coconut-cream sauce, kind of like a curry. The basil really gave this dish a clean, fresh taste.

We also got to try the Pad Thai, which is a must-order for me at every Thai place. Just Thai’s was different because there was a hint of tomato in there. This is the first time I’ve had Pad Thai like this, and I order this dish a lot. I even make it at home. I enjoyed it though, and I like that it’s not the usual.

Also served to us were the Gai Pad Met Ma Maling, which is chicken with cashew, the Gaeng Leuang, a yellow curry dish with vegetables and tofu, and Crabmeat Fried Rice. I was glad that the kiddo had some plain steamed rice left over, coz the main dishes were so flavorful that they really needed plain rice. I imagine the crabmeat fried rice would be good with Pandan Chicken, which is something I have on my must-try list for our next visit to Just Thai.

There’s always room for dessert

We were all super full (and the boys were actually sleepy) after all that food. There was no way we were leaving without trying the desserts though. We all loved the Tha Kho coconut pudding, which was really light and not very sweet. It was a great ending to a meal that was so full of flavor.

I also had a bite of the Khao Niaow Ma Muang, which we all felt was too pretty to eat. It’s a super heavy dessert made of sticky rice topped with mango with a coconut sauce on the side. I prefer it without the sauce, though. I think this would actually be great as an afternoon snack.

We officially have another restaurant to add to our must-visit places in Molito. Thanks so much, Just Thai, for a wonderful evening. The boys and I super enjoyed, and we certainly went home stuffed and happy. We will be back soon!

Just Thai Alabang
Molito Lifestyle Center
Alabang, Muntinlupa
Phone 808-4058
#/pages/Just-Thai/194210380589164

Recipe: Baked French Toast With Cinnamon Sugar Topping

April 10, 2014 by MrsC | Patricia Cuyugan 17 Comments

I promised this recipe to a bunch of people last week, and I’m really sorry that I haven’t been able to post it until today. Last week was quite a challenge, as you know if you follow me on social media. (If you don’t, please do here, here and here.)

Anyway, better late than never, as I always say. Here’s a recipe for a super yummy and sweet breakfast treat, Baked French Toast with Cinnamon Sugar Topping. This is perfect with a mug of coffee, so start your day right by brewing some!

Preheat your oven to 350 degrees. Grease a 9×9″ glass baking pan with cooking spray or butter. Use unsalted if you don’t want to have a salty crust on your French toast. Then, tear up about 5 cups of bread and arrange the pieces inside the pan. I used an assortment of regular loaf, whole wheat loaf and pandesal. I like to store bread in the freezer, and this dish is a great way to use up that stash.

I really had fun tearing up these bread pieces

In a bowl, whisk together 5 eggs (1 egg for each cup of bread), 2 cups of whole milk, 1/2 cup each of brown and white sugar, and 2 tablespoons of vanilla.

Yes, this is another fattening recipe, I’m afraid.

Pour the custard over the bread, making sure that each piece is moistened. I like to press the bread down, bringing some of the liquid up to the top. Refrigerate for a few minutes and allow to soak.

While this is happening, combine 1/3 cup each of flour and brown sugar , plus 1 teaspoon of cinnamon and 1/4 teaspoon of salt in a separate bowl.

Take a stick of cold butter (must be cold, this is important), and mash it into the flour and sugar mixture until little pebbles are formed. Try your best to keep this cold, otherwise you will end up with boulders instead of pebbles. Again, if you don’t want this to be too salty, use unsalted butter. Or you can also opt not to add more salt to the mix.

See, my butter ended up warming up faster than I wanted it to, so I had rather large pebbles

Sprinkle topping over the entire casserole. Then, pop in the oven to bake. If you want the finished product to be soft and squishy, keep this in the oven for 30-35 minutes. For a more firm, slightly dryer French toast casserole, bake for 40-45 minutes.

One last look before going into the oven

That’s it! This is really nice eaten warm, but also good when cold. Next time, I’ll try to make a version with apples in it. Yum! Oh, one last note, this recipe is a cross between The Pioneer Woman, Rachel Ray, and one more recipe I found online that I cannot remember anymore. Enjoy!

Baked French Toast with Cinnamon Sugar Topping

2014-04-10 07:46:04

French toast, done differently.

Write a review

Save Recipe

Ingredients

5 cups torn up bread
2 cups whole milk
5 eggs
1/2 cup brown sugar
1/2 cup white sugar
2 tbsp vanilla

For the topping

1 stick butter
1/3 cup flour
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 tsp salt

Instructions

Preheat oven to 350 degrees.
Grease the bottom and sides of a 9x9" glass baking pan with butter or cooking spray. Arrange the torn bread pieces in the pan.
In a bowl, make a custard by whisking together the milk, eggs, sugars and vanilla.
Pour custard over the bread, making sure that each piece is moistened. Refrigerate and allow to soak. You can actually prepare ahead up to this point and let the casserole soak overnight.

Prepare the topping

Combine flour, brown sugar, cinnamon and salt in a bowl.
Mash cold butter into the dry ingredients using a fork to form pebbles.
Sprinkle the topping over the soaked bread.

Bake uncovered for

30-35 minutes if you want a soft and squishy consistency, 40-45 minutes if you want your French toast to be more firm.

Notes

Enjoy!

By Mrs C

Adapted from assorted online recipes

At Home With MrsC https://blissbysam.com/

The Mysterious Chairman Wang and His Prime Beef Noodle House

April 9, 2014 by MrsC | Patricia Cuyugan 32 Comments

The little boy and I joined a couple other bloggers last week at an intimate lunch mini-event in the newly opened Chairman Wang’s Prime Beef Noodle House in Molito. We have been excited about this event since mid-March when we received the invite because we are always in Molito, and we’d really been waiting for this place to open for some months now. Chairman Wang’s finally opened it’s doors last February, and I hear from their Operations Manager, Blush, that things have been going well for them so far. It’s not surprising, really, because, as we discovered, the food there is really yummy.

Who is Chairman Wang

This was actually the first question that I asked Blush and the restaurant’s Marketing Malanger, Alyz. I had actually expected Chairman Wang to be a fictional character, but apparently he is real! He is a chef, an expert noodle-puller and restaurant owner in China, and he decided to open a noodle house here together with some Filipino partners. We were told that Chairman Wang trained the chefs in noodle-pulling himself, and he was also very hands-on in developing the menu for the restaurant.

We got to watch one of the expert noodle-pullers in action!

My follow-up question was, “Is he old?” Why did I ask this? Well, it’s because I kind of imagined Chairman Wang to look like those old Kung Fu masters I remember seeing on TV when I was little, when Sunday mornings meant that Chinese Drama Theater was on. As in the ones with long hair, either white or black, long mustaches, long beards, and sometimes even long eyebrows. This was pre-cable, so I don’t know if any of you younger guys out there know what I’m talking about.

Checking out the beautiful restaurant interiors with my fellow bloggers

No, Chairman Wang is not old and he does not look like a Shaolin master according to Blush, who had the chance to train under him. The restaurant, though, looks like it came straight out of a Kung Fu movie set, and I think that might be what sparked my inquiry. Lol. A lot of the accents including their wall panel decor, mural and drop lights were actually imported from China for the noodle house. I really wanted to see what Mr Wang looks like, but I guess his face will have to remain a mystery for now.

Hand-pulled noodles and Szechuan-style cooking

Here in the Philippines, Chinese restaurants usually serve Cantonese cuisine. Chairman Wang’s features more of a Szechuan-style menu, with bolder spices and stronger flavors. In contrast, the freshly made noodles in their signature dish – the prime Angus beef broth – was mild and delicate, perfectly complementing the other food that was served to us.

Blush and Alyz did most of the ordering. Here’s what we had.

We were served a carafe of Chrysanthemum Iced Tea, which is a mix of chrysanthemum tea, longgan, goji berries, honey and mint leaves. This is super refreshing, and really my kind of iced tea. There was also some Lemon Ginger Ale, which I wasn’t able to try. For our appetizers, we tried the Smoked Duck Breast in Hoisin Wrap and the Braised Beancurd Skin with Soy Tofu. I loved the beancurd skin. It was really crispy and tasty. The duck wrap was good also, except that there was cilantro inside, and I really don’t like cilantro.

I know that people would usually try new things when in new places, but because I am a creature of habit (and I had a kid with me), I requested for the Sweet and Sour Pork and Olive Fried Rice. Little MrC actually wanted to try a different kind of fried rice, but it was the olive rice that was highly recommended. He wasn’t so hot on the idea of this unfamiliar dish so he ended up eating plain rice instead. I thought that the olive rice was really flavorful and went well with the sweet and sour. Instead of the usual pineapple chunks, the pork dish had orange wedges in it. It was good, but definitely not what we’re used to.

As for the noodle bowls, we got to try the Chairman’s Prime Beef Noodle Soup, which I loved, and the Poached Sliced Beef with Vermicelli in Spicy Sichuan Broth, which was good but really flavorful and oily. It was also on the spicy side. MrC would super love this.

The kiddo and his special request + my favorites

My favorites of all were the Shrimp Hakaw (I told you, creature of habit), and the Chinese Curry Lamb Caserole, which was a total surprise because this was the first time that I ever had lamb at a Chinese restaurant. I love lamb and I love curry, and so this was an expected hit for my taste buds. This dish needs plain rice though, as it’s really so potently flavored, so I was happy to finish off what was left of the kiddo’s jasmine rice bowl.

Little MrC and I both agree that dessert was the best part of our meal. We each had a bowl of Chilled Coconut Milk Soup with Sago and Fresh Fruits. This was soooooooo good, not too sweet, and super refreshing. It’s perfect for a hot summer snack with the fresh grapes, dragon fruit and other tropical fruits swimming in the coconut milk broth. I would go back just for this. Really.

Thumbs up, Chairman Wang!

This restaurant gets a thumbs up from me. I promised Blush and Alyz that the fambam will come visit some time, and guess what, they already did! Last weekend, my parents and my brother had dinner in Chairman Wang’s and they were pretty happy with their experience, too. One thing that my brother noted was that the servers really knew their menu. He has food allergies, and they were able to tell him what he could and couldn’t eat.

Blush told us, actually, that the servers really were made to learn their food offerings inside-out, and I noticed that when we were there. Of course, I figured they would all bring their A-game for us bloggers. So when my brother told me that the server during their visit knew his stuff as well, I was definitely impressed. I can safely say that Chairman Wang’s staff members really offer top-notch service to their customers.

Thank you, Blush, Alyz and the rest of the Chairman Wang staff!

MrC has yet to try the yummy food here, so we will definitely see everyone again at Chairman Wang’s! Thank you, Blush and Alyz for being such gracious hosts, and of course, for allowing me to bring the little guy along for lunch. I super appreciate it.

Chairman Wang’s Prime Beef Noodle House
Unit 18 Molito Lifestlye Complex
Madrigal Avenue, Alabang, Muntinlupa City
Phone: (02) 828-8477
#/chairmanwangs

Recipe: Pork Chops!

March 27, 2014 by MrsC | Patricia Cuyugan 41 Comments

Say it with me, people… Pork chops!!!

Obviously, I get excited over pork chops. So excited, actually, that I had some tonight. Eep, yes, I am ashamed to admit that I broke my meatless Lenten promise. I feel regret in my guilty conscience, but my belly is quite happy. I promise to go back to regular pescatarian programming tomorrow, but first let me tell you about these fab chops.

First of all, I ended up cooking too many. That’s because mom said that my original plan to cook only the 1/4 kilo of butterfly pork chops I bought from the store wasn’t gonna be enough for dinner for everyone. So she threw in a few pieces of skinless pork chops, too. Then my dad and brother ended up not having dinner. And so we had a lot left over.

I, surprisingly, had the foresight to put away the cooked butterflied chops instead of serving them. So now I have enough for a meaty recycled and revamped dish for the boys’ lunch tomorrow. I will probably end up making a mushroom sauce and just throwing the chops in. Sounds like a plan.

So, back to the pork chops. First, we make seasoned salt. This is used to add flavor to the flour that we will use for dredging. I actually picked this up from The Pioneer Woman’s Pan-Fried Pork Chops recipe because it makes lots of sense. Flour alone would be dull and tasteless. Flour + seasoned salt, on the other hand, is just pure yum.

Just combine 1/2 tbsp salt, 1/2 tsp sugar, and 1/8 tsp each of onion powder, garlic powder and paprika. That is all. I like to dump everything into a small food keeper, then seal and shake it violently for a few seconds. It’s easier than stirring in vain with a fork or teaspoon, plus, in case you make too much seasoned salt you don’t need to transfer it to a storage container. Less stuff to wash afterwards. When you’re done making this, set it aside for a while and proceed to rinse your meat.

I rinse it to remove excess blood from the meat and to get rid of whatever sliminess there is on the surface. After rinsing, season each chop thoroughly with salt and pepper on both sides.

On a clean plate, mix together 1/2 cup of flour, 1 tsp black pepper and 1 tsp of your seasoned salt. Use a fork to swish everything together. Then, coat each pork chop generously with the flour mixture, shake off the excess and toss them into a pan with enough oil to cover the meat.

For dredging: Flour + seasoned salt + black pepper

Another tip I got from The Pioneer Woman is to add a tablespoon or two of butter into the oil for frying. It helps to achieve a nice golden brown color on the cooked chops. Wait, you didn’t think that this would be healthy, did you?

This is the golden brown you are looking for.

You want to cook the meat for about 3-5 minutes on the first side, then flip. Cook for 2 more minutes or so on side b. I turn it a couple more times after that just to make sure that I’ve got the golden brown color that I want. Yup, I’m restless with my tongs!

Once the meat is cooked through, take each chop out and place on a plate lined with paper towels to absorb the excess oil.

That is it. I like these with rice and Mang Tomas All Around Sarsa, plus a little bit of chopsuey on the side. Yum. There you have it, the pork chops that made me break my meat-free Lenten promise. This was a hit with the boys and with lola, and I hope it will be a hit with your dinner crowd, too.

Pork Chops!!!

2014-03-27 07:47:28

Really easy but really yummy fried pork chops.

Write a review

Save Recipe

Ingredients

1/2 kilo Skinless pork chops or butterflied pork chops
1/2 tablespoon Salt, plus extra for seasoning meat
1/2 teaspoon Sugar
1/8 teaspoon Onion powder
1/8 teaspoon Garlic powder
1/8 teaspoon Spanish paprika
1/2 cup All purpose flour
1 teaspoon Black pepper, plus extra for seasoning meat
Cooking oil for frying
1 tablespoon Salted butter

Instructions

Make the seasoned salt by combining 1 tablespoon of salt with the sugar, onion powder, garlic powder and paprika. Set aside.
Rinse pork chops and pat dry with paper towels.
Season both sides of the prepared pork chops with salt and pepper.
Combine all purpose flour, 1 teaspoon of the seasoned salt mixture and 1 teaspoon of black pepper on a plate. Mix well using a fork.
Heat enough cooking oil to cover the pieces of meat. Add a tablespoon of butter into the oil. Keep the stove on medium high.
Dredge each chop with enough flour to form a thick, firm coating. Shake off the excess flour.
Arrange the chops, three at a time, in the pan with hot oil. You may opt to cook more or less chops at a time, depending on the size of your pan.
Cook the first side for about 3 to 5 minutes. Flip, and cook the second side for about 2 more minutes.
You will know that the pork chops are done when there is no more blood or pink juice oozing out of the meat. You should also end up with a nice golden brown color once cooked.

Notes

Remember to regulate the heat of your stove as needed. If the oil is too hot, the flour coating will burn before the pork is cooked through.

By Mrs C

Adapted from The Pioneer Woman

At Home With MrsC https://blissbysam.com/

As always, please tell me if you get to try this recipe at home. Happy cooking, and happy eating!

Craving For Ice Cream

March 23, 2014 by MrsC | Patricia Cuyugan 12 Comments

It’s been so hot outside, and all I wanna do is take a cold shower then sit in an airconditioned room with a fan pointing at me and eat ice cream. Or halo-halo. But I think ice cream wins over halo-halo. Right now I’m fresh out of the shower, sitting in an airconditioned room with a fan pointing at me. All that’s missing is ice cream. And sadly, we don’t have any in the freezer! It’s too hot to go out for some now. So I’ve decided to just blog about all the yummy ice cream scoops dancing around in my head. Seriously.

Here are the seven ice cream flavors I wish I could have right this very minute.

Merry Moo Dark Tsokolate

I am a chocoholic. When I first discovered this creamy, chocolate-y delight at the Salcedo Market, I was instantly hooked. As in, I didn’t want to share. To the point that I hid my pint at the very back of the freezer so that on one would see it. True story.

Sebastian’s Mango Sansrival

This is a new discovery, and something I might never have tried if my friend Glaiza of Moomy Musings didn’t get a cup too many at yesterday’s Mind Museum event. I really would not have gotten this for myself because I don’t like Sansrival. I find the taste of butter icky. But this was just really good. Rich and mango-y with lots of cashew nuts. And no one does creamy ice cream the way Sebastian’s does! I wish they would come back to the south. They used to have a kiosk in Alabang Town Center, but now I think the closest branch is in MOA.

Merry Moo Sea Salt Caramel

A week after I got my pint of Dark Tsokolate, I was back at the Salcedo Market, this time for a pint of Sea Salt Caramel. I first tried this a couple of years ago, and I’m surprised at how much I love it. I’m not really a caramel fan, and my friends and I were actually just talking about how they love Bannoffee Pies and I don’t because I’m not a caramel lover. But this ice cream flavor, I super love.

Dear Merry Moo, why don’t you have a branch in Alabang???

McDonalds Hot Fudge Hot Caramel Sundae Duo

Okay, here’s another caramel-flavored thing that I like. I could never say no to McDonalds’ sundaes. They are just too good, and remind me so much of drive through escapades with my siblings when we were younger. We didn’t have fast food often growing up, and so when we first started having a driver pick us up from school (which was just inside the village, a few blocks away from home) we would get him to take a detour to the nearest drive thru, which was outside the village. Then we would eat quickly in the car and have the driver throw our wrappers in the garbage bins outside so mom wouldn’t find out. Fun times!

I am very OC about this sundae. The caramel MUST be on top. And I like it best with a side of fries. Hello, fatness!

Coney Island Cookies and Cream

Do you guys remember this flavor? Coney Island was such a favorite of mine growing up. I really loved their BUbble Gum flavored ice cream and their Eskimo Rolls, but nothing beats their Cookies and Cream. I have yet to find a replacement for this, but I would say that the closest is Selecta’s Cookies and Cream Overload.

Dairy Queen Ice Cream Cake

I love ice cream and I love cake, so an ice cream cake really is just the best of both worlds for me. I think I could finish one all by myself if I really let myself go crazy. Oink.

Blue Bunny Mint Chocolate Chip

I was supposed to get a tub of Blue Bunny for my birthday, but then I asked for so many other things so I decided I could forego this. If you shop at S&R you would know that Blue Bunny tubs are giant sized, and since no one else likes mint chocolate chip ice cream at home, I would have had the whole tub to myself. I wouldn’t mind, obviously, but my waistline would. And my blood sugar too, most likely. So I guess it was a good thing I decided not to go through with it. But now, I’m thinking of getting one and making it last all throughout summer. Do I have that much self-control, though? That is the question!

When my Loli was alive, she used to tell us that it was okay to eat ice cream in the morning because it’s made of milk anyway. Haha. I miss Loli. And now I really, really, really want ice cream.

What are your favorite ice cream flavors?