It's a Japanese condiment meant to be mixed (or sprinkled - but I really prefer it to be THOROUGHLY mixed) with rice. My brother Vj (who has a Japanese partner) brought some for us when he came home for the holidays back in 2008. We were not totally strangers to this condiment as I recall Dad bringing home Furikake in small bottles from his business trips to Japan. Only we didn't know that it's called Furikake - and we usually sprinkle it on top of our ramen bought from the nearby Fuji Mart along Adriatico.
Furikake usually consists of a mixture of dried and ground fish, sesame seeds, chopped seweeds, sugar, and salt.
Sometimes dried bonito flakes are added as well as shiso, salmon, powdered miso, or dry vegetables.
It really depends on the flavor that you get. My favorite is this chicken flavor. :)
Furikake can be bought in the asian section of big grocery shops here in Manila.
If you live in Ermita/Malate area, you might want to check out Fuji Mart along Adriatico (after Alonzo St).
I give credit to my friend Kim M for introducing French Macarons to me here in Manila back in 2008.
Without her enticing posts on this sweet confectionery, I would have not discovered this very sinful treat.
On a movie night with my girls last week, we had dinner at Bizu Patisserie at Greenbelt 2 and it was but apt to take out some macarons for myself. Horror of horrors though, I placed them in the fridge for safekeeping and left them there for the weekend. *le sigh* Upon my return on Tuesday morning, I opened the fridge and felt like a little kid opening presents on Christmas morning.
Hello, hello, my colorful little treats!
So, what is a MACARON? Yes, I spelled it right. Not macaroon, but macaron.
A macaron is a meringue based sweet, derived from the Italian word "maccarone" or "maccherone".
The principal ingredient of this dessert is almond paste.
If you would check out the macaron, its distinct characteristic would be round cookie like shape with a smooth slightly domed top and a flat base. Sandwiched in between this very delicate "cookie" is a cream filling, with flavors varying from mint, chocolate, rose, vanilla, mango et. al. and done in beautiful colors in pastel and in bright shades.
Some say that the macaron originated from the Italians, and not the French.
But of course, it's typical for French to argue about anything about food.
And naturally, Italians will stand by their ground on being the real deal when it comes to cooking.
I say, bless them both. They have given me more sweet treats to enjoy in this lifetime.
Have you ever wondered what the Manila Metropolitan Theatre looks like now? I used to watch school plays there in the late 90's and have always marveled at its architecture. An art deco building designed by Architect Juan M. de Guzman Arellano and inagurated in 1931, the MET has been a silent witness to a lot of musical talent, stage plays, and unfortunately a victim to the World War II in 1945 when it's roof collapsed and walls battered. It's a good thing that the City Council and the National Commission for Culture and Arts (NCCA) has recently finished plans to renovate and bring back the MET to it's old glory.
It would be great to see the sculptures in the facade of the Theater by Francesco Riccardo Monti come to life once more. Did you know that artist Isabelo Tampingco decorated the lobby walls and interior surfaces of the building with highly stylized relief carving of Philippine plants? You don't see that anymore in buildings in the city. It's all modern and minimalist. None of that fancy-schmancy art deco designs.
But now, did you know that amidst all of the busy chaos in the city, something indie happened inside the Manila Metropolitan Theatre?
My high school friend, Kristine, and her fiance, Allan a.k.a. Mr GQ, shot their pre-nup inside the historical and what used to be a really beautiful theatre in my favorite city. With her permission, I share with you chosen photos from their shoot. You can view the full album HERE.
I think it has been a YEAR since I last made my own carbonara pasta and since we were at home yesterday, I decided to whip this up for dinner. The real deal of any pasta alla carbonara actually makes use of eggs, pecorino romano cheese, gunciale or italian bacon and black pepper. However, this is the express kitchen version (think: fast and what's available in our pantry) and does not use ANY of the above required ingredients. Any Italian would probably dump this dish.
Luckily, I am not feeding any Italians - just my sisters and myself.
Ingredients I used to make my express carbonara are: spinach fettuccine, Nestle cream, Campbell's cream of mushroom soup, about 7-8 pcs of jumbo prawns (deveined and cut about into 1/4 inch bite sizes), grated eden cheese, 2 chicken breasts (diced), a whole onion (minced), 4 cloves of garlic (minced) and a cup of water.
Back at home, I added ground bacon bits to my sisters' plates but for myself, I added pitted green olives as a last touch just because I love them.
MANILART10, is the second international art fair to be hosted in the Philippines. It is participated in by the country's leading art galleries and those of the Asian region. This is where art collectors and enthusiasts can view the finest examples of Contemporary Art today and gather together to exchange views and insights about the world of art.
The opening night, which is by-invitation-only, will serve as a preview to the entire art fair and will be held from 6 to 10 pm on July 29, 2010.
MANILART10 will then open its doors to the general public from 11 am to 8 pm on July 30 to August 1, 2010.
Admission tickets are priced at Php200. or approx. US$4.50 each. Venue is the ultra modern SMX Convention Center, the country's premiere exhibition site.
Business Mirror will be hosting a series of lectures (click HERE to view the list of lectures).
Reservations are a must due to the seating limit of 80 pax.
Please call Heidi Franco at 0917.851.1333 or 531.6231
As this was my third time to try the Endless Dim Sum, I ordered for us.
We initially got the Xia Long Bao / Siao Long Pao / Shanghai Style dumplings (yummy but could have been Choi's is better), Har Gao (okay), Honey Barbecued Pork (my favorite!), Chicken Feet (okay), Shrimp and Pork Dumplings (okay), Pork and Shrimp Sio Mai with Flying Fish Roe, and the Shrimp Stuffed Spinach Dumpling (loved this).
After that, we ordered repeats and included the Vegetable Spring Rolls (my mom makes it better), Baked Puff Pastry (NEVER AGAIN!!!), Duck Wings (Anne says it has a "funky" taste), and the Chocolate Masachi for dessert (HIGHLY RECOMMNDED!!!).
The dim sum offerings during the 2nd time I was there was wayyy better than the options available during my 3rd time.
We literally took our time and enjoyed the company. We started eating as 12noon and finished around close to 3pm.
Obviously, when we were done stuffing ourselves with chocolate masachi... this was what Iea and Anne looked like...
No leftovers allowed, neither takeouts nor sharing.
But what is this? A feeble attempt to sneak out some Chocolate Masachi?
I recently bought a new shade of day blush last week and decided to try Revlon's Powder Blush in Smoky Rose / Rose fume for a softer, and more natural blush color. Along with other necessities in the beauty department, I happened to pass by some Kabuki brushes. Hmm, I've been hearing about them for the longest time ever, but que horror, I am still using those synthetic brushes just because I am too cheap.
What are Kabuki brushes? According to their website, these are "short brushes with rounded tips, and they are typically made of the softest fibers. Kabuki brushes originated in Japan with the beauty rituals of early Kabuki and Geisha theaters, and they were originally intended to help contour and define the cheekbone. Though they may come in different sizes, the most ideal ones fit comfortably in your hand and can be used for the application – not only of your mineral foundation, but also any blush, setting powder, or any other face colors you may prefer."
But why get a Kabuki brush? Supposedly, it allows better application and even distribution of any makeup on your skin (preferably mineral makeup). So, okay, why not? For under Php 300, the brush sounds reasonable and full of promise. I was going out in the afternoon and decided it was the perfect time to road test the brush and my new shade of blush. I wanted just a hint of blush - more natural but still with color. Something barely there but still noticeable. As Pipo from Mac's Mall of Asia Branch (inside Marionnaud) would say when I he was trying on the Raisin blush on me - "para ka lang kinilig... nag-blush.....".
So with all vanity, here's a comparison of blush brushes on my face:
If you are looking at my photo (if you can still bare to look at it haha!), the left side blush (or my RIGHT cheek) was applied using the regular synthetic compact brush I'm using (although I know that Revlon uses Kabuki for their compact brushes but still... iba yung effect) and again, looking at my photo, the blush on my right (or my LEFT cheek) was applied using my newly bought Kabuki brush.
IMHO, I think the Kabuki brush allows better application and coverage. The brush feels softer too, and does not irritate my skin - hindi sya scratchy and prickly! The grip is just right, and it fits in my makeup kit. I'm now thinking of getting another brush for my bronzer. :) And, and ... I found this online - a Kabuki brush holder fromSuesh, which is priced at Php 250 (holder only) and Php 900 (with holder and Kabuki brush):
Pero, I saw this online and I think this is really cute. It looks easy enough - I just have to find the patience to make it. HEHE!
Admittedly, our folks drive us crazy. And I bet we drive them back crazy as well.
But when any family member is away from the Merrymount home base, we find ways to connect to each other through email and... SKYPE.
We had a big clan "reunion" through Skype earlier as our relatives gathered at Oyster Bay for dinner in an Aunt's bay view home. My parents both look good noh? And well rested too? I think this long awaited vacation is doing them well and took at least 5 years off Dad's face. I'm looking forward to joining Mom as soon as Pops fly in next week. I just hope the looming airport strike at Kingsford Smith doesn't happen anytime soon.
Sureseats rock! I have been using this service since 2005 and let's say I'm a very, very satisfied user. Sureseats, according to their website, is Ayala Malls Cinemas' online movie ticket reservation and information system. Basically by getting an account here, you are able to purchase and reserve tickets online, get the seats of your choice with the the hassles of going over to the ticket booth and finding out the best seats are taken right before you want to watch the movie, and receive updates and promos about upcoming flicks! I have used this system to reserve countless movie seats at GB3 and G4 - right at the comfort of my home or office. So I say, go get an account with Sureseats - it's FREE to sign up. Movie dates will never be the same again. :)
Anyway, a quick SMS to friends Frances, Vianca and Alvin asking if they wanted to catch a movie at GB3 yielded 2 YES and 1 MAYBE (applicable in that order also). With Alvin canceling out (due to work daw), it was an all girls night. For the movie, it was really a toss up between Nicholas Cage and Tom Cruise. While the latter is obviously more good looking than the former, we all figured we wanted no-brainer flicks after a hard week in the office. So, magic and sorcerers it is.
Call time was 6PM for a 935PM show and by the time I left Manila, I got caught in traffic inside Legazpi Village, and my tummy was growling like hell by the time I met up with Vianca! We strolled inside GB and decided (or rather I insisted haha!) to have dinner at my all-time favorite Bizu. I was with my friend Kim C Friday last week and I was still having hangovers with their lamb shanks. It was *heavenly* aside from their 10-hour roast beef! After an hour, Frances finally arrived, and I think we were a very lively group of three women, all single, *ehem-ehem - looks at Frances questioningly* and out on a Friday night for dinner and movies. Just a quick note about Bizu, I have been a fan of this patisserie since 1999, back when my friend Kim M and I were spending our 8-hour breaks in Makati and gorging on their wonderful desserts. My all time favorites are the samba cake (melts in your mouth!), 10-hour roast beef (and now the braised lamb shanks in red wine), chicken waldorf salad, the mushroom dip in the baguettini appetizers, macarons de paris, truffles and their garlic breads. The branch at GB3 used to be really homey and comfy, and post-renovation, I think it lacks that quaint patisserie charm. But nevertheless, I still love Bizu's food and desserts.
One of my favorites, Macarons de Paris, no thanks to my friend Kim Mallari.
Do check out her her macaron posts HERE. Pretty awesome photos too!
Vianca and I pondering over her upcoming Oral Comprehensive Exam in order to get over and done with MBA.
I'm set to go back this September after a year's leave. *scared*
Frances got the "Amour" which is valrhona orange chocolate mousse in between layers of creme brulee and brownies. Vianca and I shared a "Samba" which is a combination of dark and milk chocolate mousse between layers of chocolate cake and coated with Bizu's signature chocolate sauce. Honestly, if I am to die tomorrow, I would have this as my last dessert. Seriously. I could samba my way to the World Cup 2014.
All girls night with Frances and Vianca. Thank you, ladies.
We should see each other again before THE trip.
15 mins before the movie starts, we bill out. Frances grabs some garlic bread.
Eh ako? What else but macarons de paris to go! :)
So how was the movie, you might ask? As I said, it was a no-brainer flick, a mix of really good effects, injected with humor, and enough action to keep us (well, me) interested. I would not want to give out spoilers but I recommend watching Sorcerer's Apprentice specially with kids. Do you have to see it in 3D? Hmmm, it's a toss. I would rather see Inception in 3D though.
The past few months saw me getting addicted (wayyy addicted) to Facebook - I mean, how could you not with those games?!!!! Farmville, hello? Cafe World, Restaurant City, Farmtown, Baking Life, Mafia Wars.....??? If you have not heard of those games, then I suggest you go explore the wonderful world of Facebook. Anyway, I was browsing through my Multiply account two weeks ago and decided that with the 3 years worth of content, it would be a shame to put everything to waste and totally cancel this account. I mean, blogging is wayyy more therapeutic than (very) limited status updates on the other fantastic social networking site. I get to rave and rant ... as long as I want. Ain't that fun?
There will definitely two major changes in my site content from now on:
All old personal albums have been locked to family and friends in Multiply only, excluding online buddies and professional contacts.
All new photos in Multiply will be just be a set from the full album exclusive to my contacts in Facebook.
With that out of the way, what have I been doing during these past few months?
I took a one-year leave from MBA studies. It was a pretty intense 2nd term for me last school year (Sept-Dec 2009) and with 3 core subjects, stress from the business' peak season and my lola's hospitalization and eventual death, caused my BP to sky rocket and fluctuate like crazy. I was taken to the ER TWICE. The decision to go on leave was very easy to do - it was either rest or die. Now that I am fully rested (thank you very much), I am set to go back this Sept 2010 to resume my studies.
My "Hail to the Beach Season" was not as crazy as that of the past years. Admittedly, I am not getting any younger, and this "shake and bake" lifestyle ought to stop unless I want to die of skin cancer or look fifty years old within the next five years. Seriously, I have to really avoid the sun if I can. Well sailing, that I refuse to give up or avoid. It's just a matter of slathering more SPF (I use 50 when I sail). But the "shake and bake" thing, hmmm, "shake and shake" lifestyle na tayo.
I am at my heaviest weight now. *cringe* Admittedly, I had really let myself go, and just enjoyed everything. I do intend to seriously whip my ass and get back to exercising and running BUT...... I will do that upon my return from my big trip below.
My big trip is in 8 days and I cannot wait. I have long planned for this and it's almost departure time. Finally, winter in August. And see? There are so many chocolate shops there, along the really good meat, and seafood. Now that is WHY I really cannot start my weight loss plan until after I come back.
I look forward to sharing again my everyday musing and snippets to everyone who happens to come by this blog, or to my loyal friends and family, and for those lurkers out there (a-ha!). Good times everyone, and good vibes! :)
My head was filled with all these numbers last night, and I finally took a break from all the pencil pushing I have been doing for the last three days. A glass of white and some creamy chicken with 'tates and 'shrooms got me distracted, and .... jan ja ra raaaaan Photo Booth. :) So when vanity kicks in, taking photos of one's self and coming up with this over the moon (for me that is!) kikay and arteh poses reminded me of portrait shots that me and my ladies went crazy about during 7th grade. The reaction should does not even come close to "so high school". Believe, the morning after, my reaction was "so grade school!" and "so arteh!".
And so in celebration of the kaartehan just for damn once, I go make my own valentine greeting and summoned the courage to post this on my blog. Wag na sa facebook, I think my friends there are gagging already. It's time to gag the public naman. LMAO!
I locked myself out of the bedroom. What's inside? My bag with everything inside it, clothes, the SPARE key for the bedroom door. I am now at the living area, in my PJ's and laptop, waiting for the traffic in Manila to subside so that I could go home to QC to get the original key. Perfect. Jusssst perfect.
UPDATE: Pops called me and had the driver take me home at 6am today to get the spare key to the bedroom. I am safely back in the condo by 8am.
Wheeee!
On a different note, the skies are so vibrantly blue today, and the bay is just, as my friend Kim would say, "beeeyoottifffulll"! It's quite hard to concentrate on paperwork with this view. All I can say is.. THE BEACH IS CALLING OUT! Hmmm, I have Laiya on my mind. Soon, soon, soon....
My friend Chinx Uychinco, Project Manager for Slim's Legacy Project, would like to invite everyone to learn about Philippine Culture and Dressing for 3 Saturdays at the National Museum starting Feb 20, 2010.
FEB 20 : Couture, Construction and Conservation (2:00-4:45pm)
Speakers - Christian Espiritu, Cary Santiago and Conservators from the National Museum
MAR 06 : The Art of Embroidery and Embellishment (2:00-4:30pm)
Speakers - Amir Sali and Beatrice "Patis" Tesoro
MAR 20 : Philippine Dressing Traditions and Social History (2:00-4:30pm)
Speakers - Salvador "Badong" Bernal and Jose Ma. Ricardo "Joey" Panlilio
This is a great way to discover the history of Philippine Haute Couture from 1947-1990. Visit www.slimslegacy.com, register at stylebible.ph or call Tamiya Joseph at 451888 Loc 1071. :)
I have always been a fan of anything Wasabi. Wasabi chips, wasabi ice cream, milk with light wasabi aftertaste - name it. Made from japanese horseradish, it makes any dish interesting. And whatever interesting food out there is, I am totally up for tasting. (See why it's so hard to lose weight for me? Gahhhh.)
Photo from Geishablog.com
Oishi, a chips manufacturer here in Manila, came up with Wasabi Potato Chips before and I have been a regular buyer. But on a recent trip to the chips section, I have only recently found out that they have come up with a new variant under the Gourmet Chips line: "Wasabi and Nori" flavor. Hmmm. Interesting. I grabbed a bag and went on to try it.
Supposedly, it's a mix of Japanese Wasabi and Nori Seaweed according to the packaging.
Let's open a bag shall we?
Ang laki ng bag, pero ang konti ng laman. For 46 pesos, pwde na rin? I think I'd get Cheetos anytime. Mas sulit. But anyway, upon opening the bag, I can spot the crushed nori and smell the wasabi. Hmmm.. a sign of good things to come?
Pwde na rin.
Honestly, it tastes pretty much the same as the regular Oishi Wasabi chips. The only difference was the visual appeal - that you can see the Nori. If I'd be really on a budget, I'd stick with the regular Wasabi potato chips rather than buying this "gourmet" chips. Sorry Oishi, hindi ako gourmand. Hehe.
Repost from Cecile Van Straten's blog, Chuvaness.com:
Dear Friends,
One of our kind readers is missing. Leo Allen Pangilinan has been missing since yesterday, 5:00PM. He was last seen leaving his house at Baesa, QC for work, but he never arrived at his workplace at Ortigas.
He was wearing khaki pants and a red striped short-sleeved polo shirt. He is 22 years old, around 5'4" to 5'5" tall and 120-130lbs.
If you have any information on his wearabouts, please contact these numbers ASAP:
Rea Carpio 09163992674. Bea Tabuñar 09173260415 Rose Tan 09178297673
Please help find Leo and by reposting in your blogs, sites, and Twitters. Prayers for his safety are much appreciated. Thanks and God bless.
My former boss and now a good friend, Cecille Tan-Gatue, invited us to the grand opening of Tong Yang SM Fairview. When food beckons, specially a buffet, we make time in our schedules to travel to far-view. Vianca and I were coming from Manila, and did not make it in time for the 4pm ribbon cutting.
This new branch is spacious, and has nicer aesthetics compared to the other branches. They make use of wood, and nice red walls. Makes me want to eat, and eat.
The selections were easy to find, and none of that overhead containers and blue lights similar to the Pan Pacific branch. Ingredients were refilled regularly, and the seafood was fresh. I loved the gindara. :)
Vianca has to do her requisite pout shot.
Ms C was my former boss at RSC. After both of us resigned, we became friends. And she became friends with my friends too, and I treat her family as my second family as well.
Andoy, Ms C's youngest son, interacts with us. He wanted to show me that there was no flood (he helped us pack goods for the Ondoy relief activity) and I accept in return for 2 kisses on both cheeks. He is a smart little man. I asked him why he was wearing red. He goes "Because it's nice!". Oo nga naman. :)
Desserts are always a treat. Ice cream is number 1, and number 2 is Almond Jelly. How many servings? My lips are sealed. "Vulca-sealed" specifically, according to Vianca.
A photo with my former Kindergarten teacher - Mrs. Nieva Subong, of NS Montessori. I knew as "Teacher Nieva". She still runs her school (nearing 30 years!), and now Andoy is her teacher. My siblings and I were all taught by her, so Andoy is in good company.
Finally Frances and Kap arrives.
Frances says Kap is like a cat when he eats. But he truly enjoyed the food that night. Yay!
Ms C and hubby Mr Lolong joins us. A photo was in order.
Most guests have left and the restaurant was closing. Zam was late for a dinner despedida but did not mind staying. We all chose to chitchat about someone. As if on cue, a waiter brings out the wine. Cecille trained her staff well. :D Magaling rin sila mag-picture. Even on DSLR.
The night is long indeed! We were the last ones remaining. We defined "searchee # 1" and "searchee # 4" as the best bets for Vianca's broken heart. ***excited***
Before leaving, a photo with the people I consided as my "parents" at RSC - Sir Rocel and Ms C. They both used to be Division Managers of Supermarket Fresh. My former co-buyers would agree that they had the best tandem, and they know how to take care of their team well.
SPREAD THE WORD! Tong Yang Shabu Shabu and BBQ Restaurant is now open at the G/F of SM Fairview Annex (just by the back parking entrance). Take your family and friends to enjoy the same good food and great service. Look for Cecille too if she's there, she would be more than welcome to say hello. :)
There are three things that are way on top of my scary list: 1. Dentists. 2. Clowns and 3. Getting shots. Syempre nakakahiya to make such a fuss over a flu shot but my hands got pretty cold when my turn! So silent na lang ako pero ouch pa rin ha!
We sell lollipops, candies, and craft items that can be used for candy flower arrangements and candy bouquets. Our lollies can also be used as cake decorations, party favors, table centerpieces, and gifts.
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Anyway, I was browsing through my Multiply account two weeks ago and decided that with the 3 years worth of content, it would be a shame to put everything to waste and totally cancel this account. I mean, blogging is wayyy more therapeutic than (very) limited status updates on the other fantastic social networking site. I get to rave and rant ... as long as I want. Ain't that fun?
YESSSSSSS Vyannychangga!!! LET'S REVIVE MULTIPLY! FB's overused! :D 