The Halo-Halo Bistro

 By Zack Chavez This method for cooking a standing rib roast requires dry-brining the prime rib 1-4 days before roasting to give the most flavorful taste, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust. Ingredients One (8 pound) bone-in standing rib roast  ½ cup SPG* ½ cup butter, softened 3 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme Directions Step 1 - Season roast generously with SPG, Let it rest uncovered, on a rack in the refrigerator for at least overnight and up to four days.  Step 2 - Remove roast from refrigerator and allow to come to room temperature, about 2 hours. Step 3 - Preheat oven to 200 deg F Step 4 - Mix butter, rosemary, thyme, and SPG together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan. Step 5 - Bake roast in the preheated oven until internal temperature reaches 120 deg F  for mediu...

 Louise Ann Chavez (April 22, 1942 – June 11, 2021) Born to the late Frances Cummings and Thomas Alfred Spratt in Cortland, NY.  The youngest of three children, she is survived by her brother, Gordon Spratt (Terry), of Tellico Plains, Tennessee.  Her sister, Doreen Holbrook (Earl), formerly of Coral Gables, FL, preceded her in death. Louise, or Weezer, as she was called by Gordon growing up, was beautiful and smart, kind and loving, hardworking, resilient and a bit of a rebel.  Her grandfather immigrated to the US from England and her family made its way to upstate New York, then moved to Florida from Cortland, NY when she was young.  Late in life, as dementia made recent memories fade, she’d happily recount details of childhood visits to a family farm in NY. Louise graduated from Dixie Hollins High School in St. Petersburg, FL in 1960 as salutatorian, and attended Florida Presbyterian College on a full academic scholarship.  (Did we mention she was smart?)...

By Celia White Panciteria Moderna was the place to go for pancit miki and miki bihon already wrapped in their version of 'tetra pak' (banana leaves on wrapping paper tied with a rubber band). Pancit bihon was the specialty of Panciteria Wa Nam .. Kung gusto mo naman ng chopsuey rice doon ka sa Hen Wah, tabi ng Avenue Theatre. At sa Ma Mon Luk, siopao was at 30 centavos; mami was at 70 centavos or 2 pcs. of siomai (large) with unlimited soup for 30 centavos.. So with one peso busog ka na. Ngayon bigay mo piso sa pulubi, titignan ka pa ng masama. The Shangri-la in the basement of Shelborne Hotel (at the back) was the place to go for dates if you wanted a dark and cozy atmosphere. The Black Angel along Shaw Blvd near the corner of Kalentong in Mandaluyong was a very good place to listen to soft music (Fleetwoods, Lettermen, Cascades) and the lights were also quite low.. Then with the introduction of the 'black light' you look like Dracula about to devour a beautiful victim...

By Thea Chavez Wedding vows are a serious matter, not to be taken lightly. Yet more than half of all marriages end in a divorce. And let alone to surpass north of the 50 year mark is nothing short of miracle. This is a love story between a New York Princess, Louise and her Filipino Sailor, Zack. “It would not work,” said the naysayer. Even if it did, other circumstances were stacked against them such as the lack of acceptance of interracial marriage, after all we’re talking about the 1960’s. Traveling to three different states and against all odds, Zack and Louise were able to find a courthouse in South Carolina that eventually married them on January 10, 1962. Through the gamut of life and with each venture that takes them to different parts of the country from Alaska, Ohio, Hawaii and eventually settling down in California after raising three wonderful children, their love never fizzles. What made their marriage work while others have failed, you might wonder. The answer is s...

By Zack Chavez Gardening in containers is a great way to grow tomatoes when you have limited space.  Using containers allows you to easily set up your plant with your choice of soil mix rather than in-ground gardening, and you won’t have to worry about underground pests that might want to feast on your plant roots.  The structure and limited space actually encourages upward growth that will give your plant maximum exposure to sunlight.  With the growing technique described here, you will be rewarded with delicious, large tomatoes at harvest time. I use  half-wine barrels for my containers.  They give plenty of room for the roots to grow and they are easy to maintain. Select your plant.  Choose a variety that is known for big fruit.  I grow Delicious and Big Zac varieties for my competition tomatoes.    I transplant my seedlings into the wine barrels during the first half of April.  Prepare the container by drilling 10 ¼-inch holes ...