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...