Palo Verdes at Bacara Ridge

Norbie to Martha: "You love me, you really love me!!"

I got a very surprising note from Martha after posting a question to her fabulous blog.

Norbie to Martha:
Might be such an inappropriate and probing question but what happen to your previous Gardener? I read blogs - I got a curious mind. LOL
Posted by: Norbie K. Las Vegas April 17th, 2009 at 10:40 am

Martha to Norbie (I'm gushing!!):
Hi Norbie, To answer your question about Jodi, my former gardener - She has moved to Maine and is expecting a baby.
Posted by: Martha Stewart April 17th, 2009 at 1:14 pm

In Loving Memory

I often wonder if you’re here,
all these years, drawn close and so near.

At times I can hear you whisper,
a chuckle, a sigh … oh so dapper.

Dad I do hope you found your peace,
your sense of solace, a life of ease.

We’ll forever remain as one.
Though lives would cease, anew began.

Memories will not be forsaken.
Dad, you'll never be forgotten.

Martha Stewart's Cookies: Cakey Chocolate Chip Cookie

I finally got a copy of Martha Stewart's Cookies. A compilation of cookie recipes accompanied by tasteful colored photos.This book makes baking an enjoyable task by adding scrumptious descriptions of the impending task. Directions are simple and direct. I am also impressed with the variety and versatility of each recipe.

Try this - easily one of my favorite: Cakey Chocolate Chip Cookies. I recommend this with a tall glass of milk. Oh and please observe my new whiteware dishes - can't get over how nice this dishes stack. They are nothing but simple crisp porcelain china that highlights the beauty of any food.

Cakey Chocolate Chip Cookies - page 198: Cakey and Tender. (Makes 3 dozen)

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 3/4 sticks of unsalted butter, room temperature

3/4 granulated sugar

1/4 cup packed light brown sugar

1 teaspoon coarse salt

2 teaspoon pure vanilla extract

2 large eggs

2 cups semisweet or milk chocolate chips or a combination

of both.

Preheat oven to 35oF. Whisk flour and baking soda together in a bowl. Beat at medium speed butter and both sugars until pale and fluffy, about 2 minutes. Reduce speed. Add salt, vanilla and eggs, mix until combined. Carfeully add flour mixture, mix until combined and then stir in chocolate chips.

Drop in baking sheets and bake for 10-12 minutes. Cool in wire rack.

Homemade Pasta with my Imperia Pasta Maker

Have you tried fresh pasta before? The experience is totally divine. It has a very distinct texture and rich silky taste that you can’t find in dried store bought pasta. It also cooks way faster - almost half the time and holds more flavor than selmolina based pastas.

Do you know what makes fresh pasta even better? It is when you make it yourself. The process is quite simple. All you need is 1 large egg for every cup of all purpose flour along with ¼ tsp salt and 1-2 tablespoon water. You will also need a nice wide work surface, rolling pin, flour duster and a sifter. Of course we wouldn't want to forget the most important tool of all - the Imperia Manual Pasta Maker for $65.99 at Amazon.com. It does the job far better than those expensive “Kitchenaid” attachments. You will also need a drying rack to allow pasta to firm.

First step is you sift your dry ingredients: flour and salt onto a board and form a well.

Crack-open an egg and gently beat with a fork – taking in gradual amounts of flour. As the dough becomes dense, it is time to work it with your hands. Adding a little bit of water will allow you to knead the dough with ease. Knead at least 10 minutes and let it rest on a bowl covered with a dish towel.

After resting for 10 minutes, dust the surface with flour and flatten your dough with a rolling pin. With a thickness of a quarter of an inch sprinkle your dough with flour and feed it to your Imperia pasta machine with the thickest setting: #1.

Pass it through a few times advancing the setting to achieve its desired thickness. Don’t forget to dust your pasta dough with flour each time to prevent it from sticking to your machine.

I made fettuccine pasta by using the Imperia fettuccine attachment. Instantly, it yields these gorgeous strands of yummy goodness. After letting it firm (optional) for 20-30 minutes on a wooden rack, our pasta is now ready for cooking.

I used a very simple pasta recipe that starts with butter, minced garlic, a handful of Parmesan cheese and lemon zest and juice. Tossed the cooked pasta in and let it sear for 2-3 minutes to soak up the flavor. This basic recipe will be perfect with sundried or roasted cherry tomatoes, brocolli rabe, artichokes or grilled chicken - I topped mine with Nick’s smoke tuna steak. Sprinkle with grated parmesan, freshly torn basil and dried red chili flakes. How divine?

Grooming Bandita

We were at Petsmart when we came across the all famous “Furminator”. It’s the revolutionary deshedding tool that has been making waves in the last 5 years designed to keep the top coat intact as it picks up the dead undercoat and loose hair. They come in different blade sizes meant for different uses from cats, dogs to horses but the patented saw-tooth remains the same. We picked the purple one which is used mainly for cats. This would be perfect for Bandita.



After reading the instructions, we made sure she was free of any matting and tangles by running a metal wide tooth comb. We then propped her up in an open area and started using the "Furminator".


Look at how much fur we combed out of her in 15 minutes. It may be expensive retailing $38 and change but it sure is worth it having not to struggle with cat fur again. Just 10-20 minutes every other day for a whole week will clear all her undercoat.


She was in kitty heaven – purring and lying down enjoying every stroke.


Now that she feels twenty pounds lighter, she wants more treats!

Nick's Smoked Barbecue Ribs

We both love barbecue however we have different preferences on how it’s done. Nick wants a dry-rubbed and smoked rib while I want mine soaked and smothered in Asian vinegar-based marinade. He claims “his” was the true all-American barbecue. So one day he surprised me with a huge rack of pork ribs from Sam’s Club, wood chunks, a bag of charcoal, a digital meat thermometer for 17$ and a Brinkmann Vertical Smoker from Home Depot for 59$. Apparently he has done some research about smoking foods for quite sometime and wanted to prove that his smoked ribs is better than anything I ever had in my life.

Armed with a tweaked-out Food Network's Deen Brothers Smoked Rib (couldn’t get any American than that) recipe he began his quest towards smoking perfection. First we prep the meat and when I say “we”, I meant, “me”. I was in charge of removing the tough membrane found in the back portion of the ribs. It is done to ensure that the smoky flavor penetrates every fiber. He then brines the meat in a salt and sugar solution for an hour to make it moist and tender. Safe food handling is always observed in our household everything is washed under hot water. Our kitchen surfaces are Corian which makes it non porous which we then disinfected with bleach. I suggest using color coded food boards when prepping meats to prevent cross contamination.

The meat is rubbed with spices such as cumin, cayenne pepper, smoke paprika, brown sugar, salt and pepper. This would add color and flavor to the meat.

It is then placed in the smoker for 3 hours at a temperature of 200F. The bottom compartment is where your preheated charcoal and wood chunks are placed. The chunks of wood were soaked in water for 24 hours prior to yield an intense smoky flavor while the steam from the water pan keeps the meat from drying out.

After 3 hours he finished off the ribs on the grill for 10-15 minutes – as soon as the internal temperature registered at 165F. The result is a perfectly smoked meat – so tender and juicy. I am quite convinced this is the best barbecue I’ve ever had in my life and from the looks of it I’m pretty sure it wouldn’t be my last.

Just so you know – I ate the whole thing!!! Messy messy goodness!

Introducing Scooter Libby

As much as I love my cat Bandita, I am proud to introduce to you the newest addition to our household - "Scooter Libby". She is a 2 year old cream colored Maltese and Poodle mix also known as "Moodle", "Maltipoo" and "Malt-A-Poo". We adopted her from a loving family in Summerlin through Craig's List on the 26th of July, 2008.


They named her "Scooter" after they found her scooting off the rug years ago. We decided to keep the name so we wouldn't confuse her as much but added "Libby" which we find quite controversial - she does try to bend all the rules with her cuteness.

She is very smart, sweet and is full of energy. Loves to sleep on the foot of the bed, goes nuts with her doggie treats, tons of wet kisses and snuggles.

She is just the perfect addition to our family. Bandita, our cat is adjusting: practically ignoring each other at this time. I know in time they will coexist - hopefully even sleep in the same spot.

Isn't she just cute! Cute overload!!! We are so lucky to have her.

Come see my cat

Last Thursday I started organizing my computer files of photos, video files, articles and old blogs. I came across photos of my cat “Bandita” taken not too long ago “dolled” up with a whimsical hair tie that I got from the Dollar Store. It was made of a material similar to tulle with pearl-like strands reminding me of Mardi Gras.


She was such a sport that she allowed me to slip the stretched out tie over her neck without flinching.


Here she is doing what she does best - being cute.


After 20 minutes of posing to the camera she decided that’s all she can offer and headed back to her favorite chair. Its a tough life I tell you.

English style home in Spring Mountain Road

I came across this beautiful home in Spring Mountain Road Las Vegas NV several days a week while covering for another coworker. I was quite fascinated and enamored with its subtle charm that I just had to take a picture. I'm surprised the photo came out alright even though it was taken with my car window rolled up.

It was an English style inspired home complete with wood shingled roofing, exposed wood beams and what appears to be a flagstone wall facade. The ascending walkway to the front door was done immaculately of blue-hued slate tiles which are defined with contrasting green bushes. What a way to say “welcome”.

The worn rustic fence, well trimmed grass, lush arbor and mature trees I find very interesting. Not only that it brings so much character to the home, it’s something you don’t see often living in the desert. "A thing of beauty is a joy forever!"

My Texas Ebony trees are blooming crazy!

It’s been very humid in the last few days – unbearable especially when the day struggles to make it at 102-104F. It reminds me of all those years growing up in the Philippines where its humid all year round. Everyone carried baby powder and showered 2-3x a day as a way of life.

My Texas Ebony trees on the other hand are enjoying this new found source of moisture. Billows of white fuzzy blooms sprouted almost instantly giving its dark green hue a fight for its glory. Delicately scented which seems to attract a lot of bees.

Normally I would be so concerned about keeping insects away by taking radical measures such as smoking the branches out but I’m glad I’m doing my part in keeping bees happy.

This prickly mesquite like tree is also known as Pithecellobium Flexicaule (refers to its sweet bean pulp and flexuous branches) typically bloom in late spring and through much of the summer.

Because of its small leaves, this tree is perfect for places that reach high temperatures. It also thrives perfectly in highly dense clay soil which are pretty much a staple here in Las Vegas, Nevada.

"Beer-in-the-butt" chicken??? What the ....

Ever heard of beer-in-the-butt Chicken or beer-can chicken??? I have, just 3 hours ago. It is some process of cooking your chicken on the grill. A better alternative to rotisserie, they claim. Basically it has some form of contraption that holds a beer can which would then impale the chicken.

So why go so much trouble impaling a chicken. I beg Nick to differ. Apparently it is said to be a source of moisture to the chicken that keeps it from drying out. Aside from the fact that you're also adding beer flavor, the yeast and malt found in beer reacts with the chicken, particularly the skin, making it thin and crispy while the meat remains juicy. Beer-can chicken stands are sold at your local hardware stores. He got his own at Lowe's for $3.25.

What he did was brine the chicken first for 3-4 hours with 1:1 part of salt and sugar. This process would make the meat more juicier. Normal grilling dries the meat about 30% however when brined properly, you only loose 15% making the fibers tender and juicy.He then grilled it away from direct heat at 350F for 90 minutes in a deep pan with a little bit of water. When the temperature at the thigh registers 170-175F this means your chicken is done.

Skeptical? Not anymore! What can I say ... whoever decided to stick a beer can in a chicken's butt somehow knew he was about to change history. The meat was juicy, cooked evenly, tender and flavorful. We will definitely have this again.

Havana Nights

Our master bedroom is a reflection of how our personalities are greatly in contrast yet it seems to all work together in the end. Just like what most people would say about having a successful relationship is that both should have the ability to make compromises.

I recount moments when we really felt enormous amount of tension once our differences were laid out on the table – warrant this was only when we went furniture shopping. He loves cherry finishes with heavy wood grains, contemporary art and mission style furniture while I on the other hand prefer European to Colonial finishes, a touch of gold opulence, quilts and damasks.

So instead of duking it out, Nick and I met halfway in decorating the master bedroom. We were uncertain how it would all look like in the end but all I can say is we both enjoy the space.

Though we have learned the very essence of being in a "relationship" I am still calling dibs on the den downstairs. Think Restoration Hardware meets Pottery Barn! After all he already took charge of the office.

Teal Chinoiserie

Welcome everyone to my new blog.

My name is Norbie, originally from the Philippines and now resides in Las Vegas, Nevada. I moved from San Diego to sunny Las Vegas in March, 2003. It was another huge move for me, leaving behind another lifestyle I tried so much adapting to.

I share a house on the outskirts of the valley with my life partner and significant other Nick along with our adopted 6 year old cat Bandita. My job as a Palliative Care Nurse can be physically and emotionally taxing yet it has made me appreciate life even at its less finer moments.

Las Vegas is a town which never in my life would ever consider home. Its spellbounding vast monochromatic landscapes of terracotta and granite-like rock formations are mesmerizing but I very much miss the "greens". I love lush trees, grass, meadows and rose bushes. I miss getting dirt in my nails and mud-covered boots. I miss the smell of thick freshly chucked conifers and the aroma of sap and tree blossoms.

Suburban living is another dagger to my heart. I was raised differently by my humble parents. We had our own chicken coop and had a vegetable garden in every corner. I fed the chickens and pigs that would soon end on our dinner table. Now I might have had the chance to have it all in California but I never really had a home of my own to make it happen.

I did however found my dream home. I am at a point in my life where I can say "life is good". This blog would be a reminder for me to look at my life at a distant and offer validation that life is indeed good.

Teal Chinoiserie represents my perspective about life. Glam and culture with vintage elegance. It is how I perceive things around me: intricate and elaborate yet sophisticatedly subtle.

So again welcome and thank you for taking the time to join me with my everyday journey. Till next time.