Skip to main content

FWGP Workshop and Q Kebab

Last Sunday after attending baby Mikael's Baptismal Lunch at Saisaki Greenbelt, I went to FWGP's workshop at 47 East Hub, E.Abada Street, Quezon City (at the back of McDonald's Katipunan).

Workshop was about how to write, send proposal letter to editors and get published. It was fun although I didn't get to meet and make friends with the other participants since I arrived a bit late. Its a tough decision between Iron Man 3 and the workshop. Daughter watched the movie with cousins after lunch while I (alone) went to the workshop via MRT/ LRT2. Fast commute but lonesome nonetheless.



photo by Dino Manrique / Linus Lopez
So after the workshop, hubby and I met up at National Bookstore Katipunan where I found and bought these cute notecards:

(insert notecard photo here)

Afterwards, we (hubby and I) had a light meal at QKebab since I espied the resto on my way to the workshop venue earlier.


We ordered the beef shawarma, fries and iced tea. The shawarma was good for sharing already.


The shawarma was quite good. The beef- tender and flavorful. Two thumbs up! The iced tea and fries were just okay. The resto also serves rice meals, etc. Didn't get a chance to take a photo of the menu board since I forgot to bring the camera with m. Photo was taken using an old camera phone.

Definitely worth another visit. :)


Q Kebab
41 Esteban Abada Street
Loyola Heights, Quezon City




Comments

Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.