Chef Iris' Destressing Routine

Sometimes you get lucky.  Life gives you a set of friends who just happens to share the same passion with you.  One Sunday morning, we saw ourselves hieing off to Liloan for a rare treat: Chef Iris Sasing is cooking!

After some 1.5 hours of preparation, we were really to roll.  That pita bread would turn into something magical, this:

This taco salad was great, and would simply put tacos by Mooon or some other mexican place to shame.  Yummy to the bone, except there's no bone. 

Next up, penne pasta, goat cheese, basil leaves, ham, veggies and then some turned into this:

And as presented, that penne in warm caprisse salad became more delish as:

And guess what this is?

If you answered yummy food that should have been expensive, you're right too.  But to be more specific, it's shepherd's pie:

And for dessert? Some schmanzy gelatin: panna cotta!

 Admittedly, these are not everyday fare even for the chef extraordinaire and graceful host.  So what did she have for dinner last night?  Even yummier:

Humba lover and food aficionado Atty. Bongkie Sotto proclaimed it as one of the best... and showed it by decimating the humba in 30 minutes flat, with conversation going on.