I am so happy that several of the reviews for Boracay Vows have mentioned the food.
An Amazon customer titled her review, “Made me sooo hungry,” and proceeded to say, “I also loved the setting and learning a little about the Philippines and the amazing food that I HAVE to try!”
An iBook reader enthused, “Congratulations and now I want Filipino foooooooood!!!!!”
A photographer friend endorsed Boracay Vows on her page and inspired the quote I used here, “… it’s got plenty of steam and mouth-watering descriptions of food.”
In the Author’s Note, I promised I will post recipes here and I’m starting with adobo, the unofficial national dish of the Philippines.
On Chapter Four, Blake and Krista had their first meal together. Blake ordered chicken and pork adobo, one of his favorite Filipino dishes and raved about it.
““Hmm, sarap!” The garlic saltiness of the adobo sauce and the perfect tenderness of the meat hit his taste buds and made him groan in satisfaction.”
With 100 Million Filipinos scattered over 7,100+ islands, it is not surprising that adobo is cooked in a variety of ways. Pork and chicken are most commonly used, but other meats, seafood, and vegetables can substitute as well. This recipe is the way I’ve cooked it for more than 20 years. It serves four and can be prepared in as short as 2 hours to as long as 10.
CHICKEN AND PORK ADOBO
Ingredients:
- 1 lb. pork belly (loin for leaner option), cut into 2-inch pieces
- 1 lb. chicken (boneless/skinless for lower-fat), cut into serving pieces
- 2 tablespoons garlic, minced or crushed
- 4 pieces dried bay leaves
- 1/4 cup vinegar
- 1/2 cup soy sauce (low-sodium, if available)
- 1 tablespoon whole peppercorns
- 1 cup water
- salt to taste
- 2 tablespoons vegetable oil for frying
- 2 cloves of garlic, crushed
Instructions:
- Combine first seven ingredients and marinate in the refrigerator for at least one hour. Best if left in a closed container overnight.
- Heat pot, put in meat, marinating liquid, and water. Bring to a boil. Reduce to a simmer and cook for one hour, or until meat is tender. If necessary, add more water.
- Strain the meat from liquid, then set aside. In a skillet, heat oil over medium high heat. Add the crushed garlic. Stir in the meat and cook until all sides are browned. Pour the liquid over the meat and continue simmering until sauce thickens.
- Serve hot over rice or with your favorite pancit.
Boracay Vows is available in ebook from your favorite etailers and in paperback from Amazon and The Ripped Bodice.
Credits:
- Feature image – Mouthwatering by Render Compose.
- Similar recipes can be found on allrecipes.com and Panlasang Pinoy.



hankful for my book club OSRBC. They were there for me from the very beginning of this journey. Their encouragement propelled me to turn my two-pager opener into a full-length novel. OSRBC members informed me about the National Novel Writing Month and cheered me on as I pantsed my way into winning in 2016 with Boracay. They’re the first ones to pre-order my book and help me spread the word around. Best book club in the world!
ing words at the beginning of the year. She told me, “Doubt not.” Sometimes I did, but I persevered and now I’m a published author.








Lord Alaric Wilde, son of the Duke of Lindow, is the most celebrated man in England, revered for his dangerous adventures and rakish good looks. Arriving home from years abroad, he has no idea of his own celebrity until his boat is met by mobs of screaming ladies. Alaric escapes to his father’s castle, but just as he grasps that he’s not only famous but notorious, he encounters the very private, very witty, Miss Willa Ffynche.



On Sunday, October 22, my friends and I will head over to Dallas for the 12th Annual
eryl again, along with Kerrelyn Sparks and Sherry Thomas, on Friday, October 27 at the
Another event I’m super pumped to attend is the Romance Panel Discussion at the
Nalini Singh is the New York Times and USA Today bestselling author of the Psy-Changeling, Guild Hunter, and Rock Kiss series. She lives and works in beautiful New Zealand, and is passionate about writing.
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