+ Follow EARTHQUAKE CHEESE LOAF Tag
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[results] => Array
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[0] => Array
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[ArticleID] => 485542
[Title] => The new staple?
[Summary] => We are a country of rice eaters. Bread used to be eaten only for breakfast, though Filipinos often prefer sinangag, tuyo and eggs or longganiza and tocino for their morning meal.
[DatePublished] => 2009-07-12 00:00:00
[ColumnID] => 134410
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
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[1] => Array
(
[ArticleID] => 255540
[Title] => We’ll start baking
[Summary] => And making kakanins and native sweets. These have never been in our regular culinary chores, since baking cakes entails precise measurement of ingredients, something we developed a rather negative attitude to. Well, we just received strong incentive to try our hand at baking with the recently published cookbook by a lady who, in her senior years, is still active with her oven, flour, eggs, etc. In fact, Mama Els, as she is fondly called, still works as a consultant in three establishments.
[DatePublished] => 2004-06-27 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
EARTHQUAKE CHEESE LOAF
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 485542
[Title] => The new staple?
[Summary] => We are a country of rice eaters. Bread used to be eaten only for breakfast, though Filipinos often prefer sinangag, tuyo and eggs or longganiza and tocino for their morning meal.
[DatePublished] => 2009-07-12 00:00:00
[ColumnID] => 134410
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[1] => Array
(
[ArticleID] => 255540
[Title] => We’ll start baking
[Summary] => And making kakanins and native sweets. These have never been in our regular culinary chores, since baking cakes entails precise measurement of ingredients, something we developed a rather negative attitude to. Well, we just received strong incentive to try our hand at baking with the recently published cookbook by a lady who, in her senior years, is still active with her oven, flour, eggs, etc. In fact, Mama Els, as she is fondly called, still works as a consultant in three establishments.
[DatePublished] => 2004-06-27 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
abtest
