Proverbs 13:7-17
7 A pretentious, showy life is an empty life; a plain and simple life is a full life. 8 The rich can be sued for everything they have, but the poor are free of such threats. 9 The lives of good people are brightly lit streets; the lives of the wicked are dark alleys. 10 Arrogant know-it-alls stir up discord, but wise men and women listen to each other's counsel. 11 Easy come, easy go, but steady diligence pays off. 12 Unrelenting disappointment leaves you heartsick, but a sudden good break can turn life around. 13 Ignore the Word and suffer; honor God's commands and grow rich. 14 The teaching of the wise is a fountain of life, so, no more drinking from death-tainted wells! 15 Sound thinking makes for gracious living, but liars walk a rough road. 16 A commonsense person lives good sense; fools litter the country with silliness. 17 Irresponsible talk makes a real mess of things, but a reliable reporter is a healing presence.
Monday, 6 May 2013
Wednesday, 10 April 2013
Do it anyway..
“I’m going to tell you what a demon once told me: It is okay to want your own happiness. It’s okay to care about yourself the most. It’s okay to do what’s healthy for YOU.
When someone hits you, it’s okay to hit back and then ask them what the hell they expected. It’s okay. You are not obligated to sit there and smile and swallow every bit of shit everyone heaps on you.
You are more than furniture, you’re more than window dressing, you’re not their shiny toy. You’re human, and you have the right to say “That was shitty of you”. You have a right to say “Let me feed that back to you; tell me, how does it taste?” You have a right to protest your own mistreatment and set boundaries for respectful interactions.
The rest of the world doesn’t realize you have this right, and they will act offended and appalled when you exercise it, but it is yours.
And it’s okay.”
From Tina Tagle's blog
Tuesday, 2 April 2013
Merienda time!
It is the culture of us filipinos to enjoy some serious snack in the afternoon more popularly known as "Merienda". I remember when I was still in the Philippines. Around 3pm I would literaly hear merienda calling me courtesy of our favorite tindera. She would offer us different kinds of delicious kakanin or pancit, spaghetti, palabok or bilobilo. I would buy 3 orders and eat them all by myself. Yes, I am a glutton! Haha!
When our family migrated, we sometimes can't help but miss our afternoon merienda. And so, I decided to cook a few of the famous merienda. The arroz caldo, chicken mami, filipino style spaghetti and palabok.
Enjoy!
When our family migrated, we sometimes can't help but miss our afternoon merienda. And so, I decided to cook a few of the famous merienda. The arroz caldo, chicken mami, filipino style spaghetti and palabok.
Enjoy!
Sunday, 31 March 2013
Wednesday, 27 March 2013
I am a proud Bilocana
It is not a typo error, I am a "Bilocana". My dad is Ilocano and my mom is Bicolana which made me a "Bilocana". Makes sense right?
I was born and raised in Manila so basically, I never learned how to speak my parent's local dialect. I think the people who grew up in the province carry their culture and practices everywhere they go. Maybe they will adapt to their new environment but the traditions will be in their hearts for the the rest of their life. But there is probably one thing any probinsyano or probinsyana will never give up...their local food.
Ilocanos are known to be creative and resourceful when it comes to food. I noticed that they love their bagoong and vegetable. They can eat almost anything. I learned how to become adventurous when it comes to food from my dad. He made me try almost everything. I love the vegetable dishes of the Ilocanos especially the Pinakbet. One thing i noticed is that they like their veggies half cooked or fresh. You can easily taste how fresh and sweet their veggies are because most of them are organic, handpicked from their garden.
I can say that I got my cooking skills from my dad. He is our "head chef" in the household. He is very traditional and sticks to the recipes he learned from my lola. I, on the other hand, am more creative and curious. I like to try new recipes and I dont like following a recipe. I always want to make it my own style. I usually follow the process but tweak taste it to make it "ala Lou Anne".
My mom isn't really a cook. She admits that her hands are not that skilled but he makes excellent desserts. She makes the best gelatin cakes more popularly known as the "Cathedral Gelatin" and other desserts. She doesn't make them regularly but when she does, it is consistently delicious.
Growing up in Bicol, I am quite surprised because she isn't fond of eating spicy food. She loves the ginataan dishes but not much of the spicy ones like bicol express. I am, however, thankful because being a half bicolana taught me how to be patient when it comes to cooking. Food cooked in gata requires a lot of patientce because unlike the ilocanos who liketheir food half cooked, gata requires time to get cooked. If you do it the wrong way, the food easily gets spoiled considering how hot it is in the Philippines. Seafood is quite famous too and I love how my grand father would wait on the shore and buy freshly caught fish by the local fishermen. I love how my grandmother makes an effort to feed us fresh seafood at every chance they get.
The passion for fililipino cuisine definitely is running through my vein. I have this belief system that if I want a particular food, I need to learn how to cook them. And so being the adventurous one, I tried cooking the dishes from both provinces and I am proud to say that it was a success. I was able to capture the taste and essence of being a legit Bilocana.
Here are the "ala fabulouanne" pinakbet and ginataang hipon at kalabasa. Enjoy!
I was born and raised in Manila so basically, I never learned how to speak my parent's local dialect. I think the people who grew up in the province carry their culture and practices everywhere they go. Maybe they will adapt to their new environment but the traditions will be in their hearts for the the rest of their life. But there is probably one thing any probinsyano or probinsyana will never give up...their local food.
Ilocanos are known to be creative and resourceful when it comes to food. I noticed that they love their bagoong and vegetable. They can eat almost anything. I learned how to become adventurous when it comes to food from my dad. He made me try almost everything. I love the vegetable dishes of the Ilocanos especially the Pinakbet. One thing i noticed is that they like their veggies half cooked or fresh. You can easily taste how fresh and sweet their veggies are because most of them are organic, handpicked from their garden.
I can say that I got my cooking skills from my dad. He is our "head chef" in the household. He is very traditional and sticks to the recipes he learned from my lola. I, on the other hand, am more creative and curious. I like to try new recipes and I dont like following a recipe. I always want to make it my own style. I usually follow the process but tweak taste it to make it "ala Lou Anne".
My mom isn't really a cook. She admits that her hands are not that skilled but he makes excellent desserts. She makes the best gelatin cakes more popularly known as the "Cathedral Gelatin" and other desserts. She doesn't make them regularly but when she does, it is consistently delicious.
Growing up in Bicol, I am quite surprised because she isn't fond of eating spicy food. She loves the ginataan dishes but not much of the spicy ones like bicol express. I am, however, thankful because being a half bicolana taught me how to be patient when it comes to cooking. Food cooked in gata requires a lot of patientce because unlike the ilocanos who liketheir food half cooked, gata requires time to get cooked. If you do it the wrong way, the food easily gets spoiled considering how hot it is in the Philippines. Seafood is quite famous too and I love how my grand father would wait on the shore and buy freshly caught fish by the local fishermen. I love how my grandmother makes an effort to feed us fresh seafood at every chance they get.
The passion for fililipino cuisine definitely is running through my vein. I have this belief system that if I want a particular food, I need to learn how to cook them. And so being the adventurous one, I tried cooking the dishes from both provinces and I am proud to say that it was a success. I was able to capture the taste and essence of being a legit Bilocana.
Here are the "ala fabulouanne" pinakbet and ginataang hipon at kalabasa. Enjoy!
This is to Siomai love for you!
I love dumplings! I personally think that making dumplings is a labour of love. There is a lot of process to go through to make these and its so funny because you can easily finish eating these so quickly because it is just so delicious.
My sister loves siomai and I love siopao. And so, I tried making some and they are just phenomenal! The whole family loved them! I need to work on wrapping the siopao dough to the meat but taste and texture wise, I think it is amazing.
Enjoy these steamed goodness!
P.S I took this photos a few years ago. i am reusing them for documentation purposes.
My sister loves siomai and I love siopao. And so, I tried making some and they are just phenomenal! The whole family loved them! I need to work on wrapping the siopao dough to the meat but taste and texture wise, I think it is amazing.
Enjoy these steamed goodness!
P.S I took this photos a few years ago. i am reusing them for documentation purposes.
Tuesday, 26 March 2013
Taco Salad
I think a lot will agree with me on this but eating tacos is so damn messy to eat but you can't help but get addicted to it because it is just so delicious. It has a perfect balance of crunch and taste plus it has a lot of veggies you wouldn't feel guilty eating them.
I remember back in college, my friend Sam introduced me to a less messy version of this wonderful snack or maybe pulutan is more appropriate. I think college for everyone is the time when everyone started to learn to drink. Atleast for the "curious" ones. He made it using the same process when you make a regular taco the only difference is that he Taquitos as the tortilla and of course I fell inlove with it! I personally think it is way better to make this salad than to eat the regular tacos because it is less messy to eat.
I think I should give Sam the credit because he introduced me to this. This is so good I can eat this everyday. The only difference is that, I used tortilla chips instead of Taquitos and romaine lettuce instead of cabbage but the taste is almost the same. Sam, thank you for this recipe!
I remember back in college, my friend Sam introduced me to a less messy version of this wonderful snack or maybe pulutan is more appropriate. I think college for everyone is the time when everyone started to learn to drink. Atleast for the "curious" ones. He made it using the same process when you make a regular taco the only difference is that he Taquitos as the tortilla and of course I fell inlove with it! I personally think it is way better to make this salad than to eat the regular tacos because it is less messy to eat.
I think I should give Sam the credit because he introduced me to this. This is so good I can eat this everyday. The only difference is that, I used tortilla chips instead of Taquitos and romaine lettuce instead of cabbage but the taste is almost the same. Sam, thank you for this recipe!
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