Oven Roasted Chicken Legs
Today I cooked Oven Roasted Chicken Legs. I was supposed to make Oven Roasted Chicken. But since it’s halloween, there was a shortage of whole chicken at the supermarket. My second choice was breasts. Still… shortage. So I improvised and roasted chicken legs.
Chicken Legs
Part 1 (Original post) at this LINK.
Boiling the Sauce
Hi there!
This is my first attempt to live blog while I cook. This is, of course, inspired by Julie and Julia combining two of my passions: blogging and cooking. And now… with photos. 
Ria at Work
According the Beck, Berthole, and Child (1964), Boeuf Bourguignon is Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms. It is best made with their suggested stew cuts (p 314 - 315): Rump Pot Roast, Chuck Pot Roast (also known as Beef Short Ribs), Sirloin Tip (cut we use for tenderloin tips), Top Round, or Bottom Round. These cuts have the best amount of fat and meat that will make the stew reallyyyy tasty. But we used Tenderloin for this recipe. Also best to have the beef cut into cubes.
For our first ever blog writing contest, KusinaMaria.com is tying up with DavaoFoodie.com. And we are asking you what your favorite specialty cake or pastry is?
Just blog about that specialty cake or pastry that you have tasted or been wanting to taste and why you deserve to have it for Christmas. The blogger with the best entry will get that cake or pastry from me.
I, Ria Jose, will bake that pastry for you. So as a limitation, no requests for wedding cakes or fondant cakes, ok? But it can be anything like Super Moist Chocolate Cake with Strawberry Icing, Black Forest Cake, Eclairs with Orange Filling, or Extra Chewy Snickers Cookies.
This contest is limited to Davao City and Metro Manila bloggers only. But if you’re willing to travel to Davao City and/or Metro Manila to claim your prize, then you can join.
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Maria "Ria" Jose