Philippine cuisine has evolved over several centuries from its Malay roots to a cuisine of predominantly Spanish base, due to the many Mexican and Spanish dishes brought to the islands during the colonial period. It has also received influence from Arab, Indian, Chinese, Japanese, and American cuisines.Filipinos traditionally eat three main meals a day - almusál (breakfast), tanghalían (lunch), and hapúnan (dinner) plus an afternoon snack called meriénda (another variant is minandál).Dishes range from a simple meal of fried fish and rice to rich paellas and cocidos. Popular dishes include lechón (whole roasted pig), longanisa (native sausage), tapa (beef jerky), torta (omelette), adobo (chicken and/or pork braised in garlic, soy sauce, and vinegar or cooked until dry), kaldereta (goat in tomato stew), mechado (beef or pork cooked in tomato sauce), pochero (beef in bananas and tomato sauce), afritada (chicken cooked in tomato sauce and vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang (pork, fish, or shrimp in tamarind stew), pancit (stir-fried noodles), lumpia (fresh or fried spring rolls) and chopsuey.

Simply put, January first is another excuse to eat a large meal. Tradition in my house is to eat Black eyed Peas,(for “Change” in the new year) collard Greens (for money in the new year)and some roasted farm animal, usually either Pig or Turkey (for health) on these festive occasions. Read the rest of this entry after the jump »

Mandated by the Federal Funding Accountability and Transparency Act of 2006 (FFATA), which was co-sponsored by Coburn and Sen. BarObama, D-Ill., USASpending.gov is a searchable, Googlelike database that puts most federal spending within a few mouse clicks for every American.

Traditional recipes - mainly British - lovingly written with good photography. Recipes include fig, fennel and date chutney, pot-roasted pig's head, trotter terrine...

Creation Museum founder Ken Ham writes "As a finale for our staff appreciation week, we wanted to do something special for all the dedicated staff who work so hard at AiG/Creation Museum. I contacted a donor who agreed to fund a staff dinner as this donor’s part in encouraging the staff the Lord has brought to us. So we had a pig roast...."

and he says the only reason he does not eat Jews is that they are no longer kosher.