Pangasinan Brotherhood-USA Elections 2009

Dan wanted to share the Pangasinan Brotherhood-USA Elections 2009 pictures to the members of the PB-USA e-group.

Click on the image below or go to the website:

http://www.flickr.com/photos/juliusweb/sets/72157623214519721/

to view more pics.

He didn't mention where the pictures came from so please respond to be acknowledged.

-E-group Admin

Impromptu Baguio City Association get-together

hi Lalaine,

Kumusta kan ngay? I hope your vacation in the Philippines is going well there in the Philippines/ Baguio. Again thanks for bringing the medicine stuff to my parents personally at my parenent's residence at Trancoville.

And I wonder what kind of 'bola' my Dad was telling since you find his reception of your visit rather entertaining.

Well, yesterday, January 30th, a lot of the members of the Baguio City Association
got together at Manang Lillian's home to pray for the repose of the soul of her Dad,
who recently passed away.

Anywho, after the Prayer get-together, the members of the Association had an impromptu discussion about the current state of the Baguio City Association. There is a shared consensus
that something has to be done about the presidency of the Association, in order to revive the Association since at this point it appears that the Association is 'dying'.

It has been agreed upon that this is one of the major topics in the upcoming meeting on February 20th, 2010.

I think you've mentioned it to me in passing in the past and asked Natalie repeatedly about her presidncy i.e. what to do about the limbo created by her absence as a President.

It seems the members wanted to send a formal letter or message to her on what to do about her absence as a president.

If you have a chance while you're still at Baguio, the members are wanting you to post the questioon to her personally. But if this message reaches you at a point where you have already left Baguio then the Association will discuss it further in the upcoming meeting.

This is all I can say for now.

Please send me an e-mail when you arrive in San Diego so I can pick you up from the Commuter Airport Terminal. Have a safe trip back to San Diego Lala.

- Julius

Thanks Mayie for the New Year greetings.

How thoughtful of you.

-Julius

********

Merry Christmas to all from Julius and kids Justin, Trevor and KristenChristmas 2009

Rejoice, our Savior is born unto us.

Merry Christmas

to all our loved ones.

Super Citizen Award for Trevor and KC

Trevor and Kristen received each a Super Citizen Award for December 2009 at their school Olympic View Elementary School, Chula Vista California. Congratulations Trevor and Kristen, Mom and Dad are proud of your achievements.

Click here on the image below to see more pictures.

Our 2009 Thanksgiving Experience

Myself, along with my kids Justin, Trevor and Kristen
spent our 2009 Thanksgiving Holiday at my
brother Fidel's home along with his family in Sacramento.

It was three days of relaxed atmosphere,
fellowship, an opportunity to catch up
with what's going on in our lives,
and most importatnly a time to ponder, realize,
reflect on the graces that God has bestowed upon us.

For me, it was also a culinary experience as a cook to whip
up a traditional Thanksgiving dinner to feed everyone such
as Roast Turkey, Mashed Potato with Turkey drippings gravy,
Roast Beef, baked Ham.

Thank you Manong Fidel, Ate Marivic, Francis and Martin,
Carl, Caroline, and Calvin for the wonderful time
spent with each other. May God's blessing be with us all.

I hope we have another family get-together
again sometime next year 2010.

Peace.

Click here or the image below to see more
of our Thanksgiving get-together.



Julius

Our Thanksgiving Dinner, 2009

This year, I helped cooked our family's Thanksgiving Dinner.

Here's the Thanksgiving Dinner entrees that we came up with, all cooked from scratch:
- Roast Turkey with accompanying Gravy

- Shrimp Dinengdeng

- Mashed Potatoes

- Glazed Ham

- Roast Beef

- dessert: Buko Pandan Salad

Preparation Time: 4 hrs.

Cooking time: 6 hrs.

Fish Sarciado (Fish with Tomato Sauce)

Fish Sarciado the way it was cooked while I was a kid
seems to be different from the way other regions
of the Philippines cook it. Filled with red broth and egg drop,
this version is the way it is cooked in the Northern region.

Here's my take on the Fish Sarciado:

Servings: 4

Ingredients:

1 pound fish fillets or fish steaks(Tilapia, Sea Bass fish is fine)
Salt to taste
Juice of two lemons
Juice of Orange
1/2 cup vegetable or corn oil
2 Tablespoon minced garlic
1 medium onion chopped
1 tomato, chopped
3 tbsp ginger cut into matchstick length
1/4 teaspoon ground pepper
1/4 cup water
2 Tbsp tomato sauce
Patis (Fish Sauce) to taste
Light Soy Sauce (2 tbsp)
2 eggs beaten

Procedure

1. In a deep bowl marinate the fish fillets or
steak in lemon juice, orange juice and salt for 20 minutes.



2. In a deep skillet heat oil and fry the fish just barely enough for it to turn brown.
Carefully turn the fish over once.

3. Put the fish on paper towel to drain the grease.

4. Wipe the skillet clean and return to heat, put two tablespoon of oil.

5. Saute garlic. Followed by onion, ginger then tomatoes until they turn soft.




6. Add the water, soy sauce and just a little bit of tomato sauce to achieve a red tinged broth. Season the broth with Patis to taste.

7. Add the fish to the sauce being careful not to break it.

8. Cover and simmer for about 2 minutes.

9. In a small bowl, beat two eggs with a fork.

10. Slowly drop the egg to the broth while beating the broth with fork to make the broth-egg mixture silky.

11. Serve hot, with hot rice.

Strawberry Banana Smoothie home made

My kids love Strawberry Banana Smoothie.

Its their favorite drink or dessert during Summer.
I stock up on frozen Strawberries during Autumn and
Winter when Strawberries are not in season
so they can continue to enjoy this smoothie.
Bananas, well they're pretty
much in season all year round in some part of the tropics.

Its a good way for me to introduce fruits
in my kids' diet. I also read in a Web article that
ripe bananas are excellent source for
TNF (Tumor Necrosis Factor), which has the
ability to combat abnormal cells. I have yet to read the
Scientific Journal article that supports that claim though.

Here's my version of Strawberry Banana Smoothie
that I make at home. Try making your own Strawberry Banana Smoothie
if haven't yet.

*****
Strawberry Banana Smoothie

Servings : 4

Tools needed:
Blender

Ingredients:

1 cup Milk 2% lowfat
1.5 cups Nonfat Yogurt (plain)
2 cups Strawberries, capped
3 large Bananas, peeled and sliced
2 tablespoon Vanilla Extract
1 cup ice cubes
1/4 cup white sugar

Procedure

1. Place the strawberries, yogurt, bananas, ice cubes
and milk in a blender. Place Blender cover.

2. Process the ingredients on high speed setting for about 20 to 30 seconds until smooth.

3. Serve Smoothie in tall clear glass.

My take of Ginisang Mongo (Mung Bean Soup)


(click on image above to see more pictures)

I was inspired br Arelene Descargar's Facebok
entry for her Homemade balatong (mung bean soup) and also by Connie Veneracion's version of mung beans
called Stewed monggo (mung beans) with coconut cream
at Pinoy Cook website.

I cooked the dish for lunch today to revisit this Filipino staple dish.
I didn't use Coconut Milk as I don't have Coconut Milk stocked in my Pantry.

Here's my take on the Dish:

Serving: 5

Tools needed:
1. Blender
2. Deep Pot

Ingredients:
2 tbsp. of vegetable or cooking oil
1.5 cups of of green mung beans
5 cups wanter
1/2 cup shrimp broth
2 medium tomatoes diced
2 Slices of thick Pork Chops cut into small cubes.
2 cups of shrimps, shelled and deveined
2 tablespoons of minced garlic
1 white onion, chopped
1 bitter melon (ampalaya) cored, deseeded and cut into cubes
fish sauce or bagoong to taste ( I don't tolerate high salt in my diet so I used it sparingly)
Salt to taste
Ground black pepper, to taste
A bunch of spinach , washed . You can also use Ampalaya leaves or any green leafy vegetables
Cilantro leaves for garnish

Cooking Procedure:
1. Wash Green Mung beans in water.

2. In a covered deep pot, place water and mung beans. Use medium heat to bring it to boil.

3. Season with salt.

4. When the mung beans are soft, pour beans and its broth
into a blender and pulse until the beans get a coarse puree consistentcy.

5. Meanwhile in a deep pan over medium heat, saute garlic in oil until lightly browned.
Add onions, tomato, until soft.

6. Add pork, shrimp, bitter melon, shrimp broth, fish sauce to taste. Simmer for 5 to 8 minutes.

7.Add mung beans with its liquid and continue to simmer for another 10 - 15 minutes. Stir the
bottom of the pot at regular intervals to prevent the mung beans fromm burnning at the bottom of the pan.

8. Turn off the heat, add the spinach leaves and cover pot for 1 minute.

9. Transfer the Soup in indivual bowls. Garnish with Cilantro.

10. Serve hot with rice.

Kristen's 6th Birthday

November 1, 2009

Today's my daughter Kristen's 6th Birthday.
Oh boy, they grow so fast. Seems like
I was just cradling her on my arms
while she was still a baby.

We had just a simple Birthday celebration,
at least with Dad. We went to Sunday morning
Mass at Saint Gregory the Great Church
to celebrate All Saints and All Souls Day
and also thanksgiving for
Kristen's 6th Birthday (of course).

After that, we went home to let Kristen blow her Birthday
Cake. That was pretty much it.

After lunch, all three siblings went to Mom
to celebrate Kristen's Birthday.

Go to :
http://www.flickr.com/photos/juliusweb/sets/72157622713741476/
or click on the iamge to see more of Kristen's Birthday
pictures.

Our Halloween 2009

October 31, 2009

This night my goblins roamed
the streets seeking treats.

From door to door they knocked
and wishing everybody a Happy Halloween.

Justin seems to have outgrown this
yearly ritual. He's thirteen
years old now and it seems his interest
has changed. Gone are his interest for costumes
and seeking sweet treats, instead Video Games
,Social Networking and You Tube videos are more on
his interest list. He's contented to wait at the door to hand
out candies to roaming goblins in the neighborhood, he he.

Trevor, Kristen and Jep-jep (cousin) on the other hand
had fun roaming the neighborhood seeking sweet treats.
One house even made a Haunted house out of their garage,
how cool.

As they were headed home and carrying their baskets filled with candy,
Kristen told dad "Dad thanks for bringing us around the
neighborhood".

-Julius

*****
Go to:
http://www.flickr.com/photos/juliusweb/sets/72157622589919525/
or click on the image below to see more pictures

Cousins and relatives,

I wanted to share some old and
rare family pictures.

While on vacation in Baguio City,
I went through our old family albums
to find some old pictures.
I found these and had them scanned
at a local Internet Cafe shop.

Maybe you can download a copy for yourself
if it is dear to you.

-Tatay Francsico Nanay Uning

-Daddys Navy days

-Alex honor student

-Ramon honor student

-Thelma girls scout picture

-Estabillo Siblings


Please go to my online Photo Album:
http://www.flickr.com/photos/juliusweb/sets/72157622701434788/

-Julius
(Sinlao)

Miramar Air Show 2009

October 4, 2009

I took my three kids to the Miramar Air Show 2009. Well this year's Air Show
is more of a work related event for me but nevertheless, I brought my kids along.
Its something they didn't react with excitement, I should admit.
This is our third year in a row of going to the Miramar Air Show.
I think repetition breeds boredom as they have seem to see all
the attractions this year from the previous two years.

For this year's Air Show, I volunteered to be an attendant for our Company's
Booth at the Air Show. Nothing exciting, just take pictures of Air Show attendees
and print the pictures on the spot for their event souvenir. We used our
Company's portable picture printers. It would be nice if I had one of these at home,
but then again, going to a Costco Photo booth to order picture prints is much more practical.

I plan on not going to the Miramar Air Show at least for sometime, maybe two years.
As I think about it, Justin is now 13 years old. Will he still be interested to attend an Air Show by he time he reaches 15? Oh boy, these kids are growing fast.
I better come up with more interesting family activities that they all can participate and be interested in.

That in itself I think is a challege. How can you come up with an activity that
will appeal to a 6 yr old girl all the way to a 13 year old boy and an 8 yr old boy in between? I need to use my creativeness I guess. Any suggestions?

I scheduled a Camping weekend on October 16, and 17 at Sequoia National Forest
by Lake Isabella. Its somewhat isolated from urban areas set amidst a natural Lake
with swimming, hiking, camping activities, and equipped with cold shower and a flush toilet amenities. I hope this one wil not be boring to them.

I'll see.

-Julius

***
Click on the picture below to see more of our Miramar Air Show experience.

Pismo Beach Camping weekend, September 2009

September 12, 2009

I brought my kids to Pismo Beach California for a weekend of Camping by the beach.I met up with my brother Fidel and his family to have a chance for fellowship.We all have our busy schedules in life and this was a perfect way for us to catch with what's going on in our families.

I felt we should have spent more than a day of Camping as travel time is 5 hrs one way.Well, we'll plan another camping on October 2009 before Winter season sets in.

The kids had fun camping and something they look forward to for a long time.I haven't taken them out for Camping for more than a year and this was a fresh change for them.

For my camp cooking offering, I cooked the usual suspects: Lemon Garlic Shrimps,wrapped in aluminum foil and cooked on the charcoal grille. I also cooked syrup glazed Pork Chops grilled on charcoal. I did the usual breakfast stuff: pancakes, frnch toast, breakfast sausage, bacon on a camp stove and griddle. They generally turn out dry as it is hard to regulate the heat from a Camp Stove and heat genrated from propane tends to be high. Maybe I should put the griddle on a platform next time to put it away from the heat source and so as not to burn the food.

Well if you're up to doing Camping before the Winter season sets in, I'm organizing a second Camping weekend on Octber 17 and 18th at Sequoia National Park Lake Isabella. Care to come along? Please let me know.

Click on the URL:

http://www.flickr.com/photos/juliusweb/sets/72157622379348270/

or the image below to see more of our Camping pictures.

A time to open up

I haven't made an entry in "Journal of Our Lives" blog ( a blog about what goes in our family, my life as a divorced Dad, those of my kids) in a while. Its not that I or we have shut ourselves from the world.

I guess I was just busy, maybe we shunned the openness of being exposed. Some privacy, some quiet moment, is good sometimes. a time to recollect, a time to think about our orientation in life.

For the coming weeks and months, I will open to the world again.

-Julius

Charice to sing at Barack Obama Pre-Inaugural Party, January 18, 2009

Philippines' new Pop singing sensation
Charice Pempengco will sing at Barack Obama's
Pre-inauguration Ball, January 18, 2009.

Hear all about the news by going to:
http://www.youtube.com/watch?v=xO1uVAjkSes

The Prayer cover by Charice Pempenco and Tyler Hamilton

I get mesmerized watching this YouTube video of Charice Pempenco and Tyler Hamilton sing "The Prayer" composed and arranged by David Foster. Start at 1:33 to skip the song intro stuff. I've rerun to watch this video about five times and my jaw still drops at such a wonderful rendition of the song. I hope you will like it as well.




"The Prayer"

I pray you'll be our eyes, and watch us where we go.
And help us to be wise in times when we don't know
Let this be our prayer, when we lose our way
Lead us to the place, guide us with your grace
To a place where we'll be safe

La luce che tu hai
I pray we'll find your light
nel cuore restera
and hold it in our hearts.
a ricordarci che
When stars go out each night,
eterna stella sei

The light you have
I pray we'll find your light
will be in the heart
and hold it in our hearts.
to remember us that
When stars go out each night,
you are eternal star
Nella mia preghiera
Let this be our prayer
quanta fede c'e
when shadows fill our day

How much faith there's
Let this be our prayer
in my prayer
when shadows fill our day
Lead us to a place, guide us with your grace
Give us faith so we'll be safe

Sognamo un mondo senza piu violenza
un mondo di giustizia e di speranza
Ognuno dia la mano al suo vicino
Simbolo di pace, di fraternita

We dream a world without violence
a world of justice and faith.
Everyone gives the hand to his neighbours
Symbol of peace, of fraternity
La forza che ci da
We ask that life be kind
e il desiderio che
and watch us from above
ognuno trovi amor
We hope each soul will find
intorno e dentro se
another soul to love

The force his gives us
We ask that life be kind
is wish that
and watch us from above
everyone finds love
We hope each soul will find
around and inside
another soul to love
Let this be our prayer
Let this be our prayer, just like every child

Need to find a place, guide us with your grace
Give us faith so we'll be safe
Need to find a place, guide us with your grace
Give us faith so we'll be safe

E la fede che
hai acceso in noi,
sento che ci salvera

It's the faith
you light in us
I feel it will save us

Don't forget to vote on November 4th, 2008

friends in the U.S. ,

Just a reminder for you to be part of the democratic processes
by exercising your right to vote on November 4th, 2008, U.S. Presidential Elections.

Be it, you're a Obama or McCain supporter or need to support a local politician
or need to vote on a Federal, State, County or City Proposition, make your vote count.

At the end of the day, if your candidates or propositions win or lose,
at least it gives us the right to celebrate or whine about the election results, LOL .

Have a good day.

U2 - One (cover by the Zoo)

Here's a nice rendition of One from U2 by the Zoo.

Tagged--- What's in ur name?

The Rules:

1. List the names that you are called by and name the people

who call you by these names.

2. Tag ten others to do the same thing, paste the link of your

entry on their guestbooks.
WHAT's my NAME?

JULIUS - my given name. My dad didn't believe in having

juniors in the family so my name was derived from his name

"Julian". I was perhaps named after the Roman Emperor Julius

Caesar from 55 BC to 49 BC. I would further take four letters

from my name and name my son "Justin".I wonder what's Justin

going to name his son?

Juls- A common nickname.... people call me. Sometimes people

call me this name when they need a favo, he, he.

Julio - A Spanish version of my name I guess

"Oist" - Aan annoying name online chatters call at times. It

irritates the heck out of me.

*** Tagging back Gemma, Joyce, Em-em, Angel, Sarah, Ailleen, Leo ***

ginawang collective? sabi kasi nila 10 lang eh!) ***

Summer Is Gone, by Julius, 18AUG2008

Summer is shining
Summer Heat a kid cannot bear
Children are playing
and lots of water games

A water gun fight
or a zoom down the water slide
or a wade down the pool
or just lay under a tree
with a nice glass of iced tea

But the pleasant summer is over
time to go to school
nay children laughing
wade by the pool no more and
fold up the Summer umbrella

Welcome the cool breeze of Autumn
leaves fall to the ground
Summer is gone

CNN News To Me show about Journey Revelation Tour 2008 posted 09AUG2008

A Summer Journey experience to remember

July 16, 2008

I went to see the Journey band's Revelation Concert at Crickett Amphitheatre, Chula Vista (about 15 miles south of San Diego), California last night July 15^th, 2008. What a night of melodic Rock music that was! Totally awesome night of music performance.

I went along with High School friend Charles Balmaceda and his wife Vicky and their friends James and Edith Dariano.

I grew up listening to this kind of mellow Rock music in the 80s, along with the Eagles, Styx, and Led Zeppelin. I would regularly hear Journey hit song titles like Faithfully, Open Arms, Lights, Separate Ways, Don't Stop Believing playing on the radio during my high school and were also played by student rock groups during my College years at Saint Louis University with shows like Vision Link. Who could forget Journey songs with that distinctive and signature Steve Perry tenor voice? I took it for granted that these popular songs were sang by the Journey band.

Fast forward 22 years later.

I stumbled upon Journey music again, after a chat with an online friend in UK. She mentioned something about their new Filipino lead singer named Arnel Pineda and Journey band making it big during their European tour last April 2008. That sparked my curiosity.

A quick search in You Tube with keywords "Journey, Arnel Pineda, Tour, 2008" returned video troves of how an awesome singer this fellow Pinoy is and how he sang beautifully, powerful, strong, angelic, soulful, with good and long range voice.

Before his Journey discovery by Journey's lead guitarist Neal Schon, Arnel and his group The ZOO band played cover music from popular rock bands like Aerosmith, Survivor, Toto, Boston, Led Zepellin, Bon Jovi, Queen, Styx to name a few. The guy is really talented.

Its one thing to watch Journey in You Tube, or in their Revelation DVD's recorded concert in Las Vegas last March 2008. Being in a 2008 Journey concert gave me another dimension: 19,480 Journey fans singing along with Journey music to their heart's content, the vibration of their music beating against your face and chest. its an experience like no other.

We were seated in the Orchestra area just below the stage speakers were located and wow, the sound was loud and the music was crisp clear.

I couldn't control my emotions while listening to live Journey songs, I just had to stand up from my chair, raise my hands, sing along or cheer after each song! Heck everybody was in the upbeat mood, singing along, jumping , dancing, and cheering. It just gave me the goose bumps to hear Arnel's dynamic voice, Neil Schon's Electric Guitar, Jonathan Cain's keyboards, Deen Castonovo's drums, and Ross Valory's Bass Guitar to the tunes of Faithfully, Open Arms, AfterAll These Years. It was crazy.

I wished Deen Castonovo sang the song titled Mother, Father which he did in the CD. Steve Perry originally sang the song 15 years earlier. You can view that rendition of the song in their DVD if you happen to have it or search it in You Tube.

I heard classic Journey songs such as: Don't Stop Believin'(played during the final night of Sopranos show), Open Arms, Lights, Wheel in the Sky, Anyway You Want It; Loving, Touching, Squeezing; Separate Ways; Wildest Dreams; Send her my Love; as well as new Journey songs included in their Revelation CD: After All These Years (ballad), Never Walk Away , Change for the Better (a song about recovering from alcohol abuse), Neil Schon's Electric Guitar solo rendition titled The Journey (Revelation).

Arnel also does those jump stunts and launch off from Deen Castonovo's drum platform at appropriate points of their music renditions. Classic rocker indeed. Those jumps and sidekicks seem like slow motion scenes from the Matrix movie.

Friends , watch out for Arnel and Journey band when they hit Manila and the rest of the Philippines for a series of Concerts sometime in November 2008. they are also pass by Toronto's Molson Amphitheater on September 5, 2008 .

Well if you haven't yet, buy their Revelation CD (two CDs and a DVD).
Its well worth the purchase if you like melodic Rock music.

What a Summer to remember. Thanks Journey.

-Julius

Here's Journey band playing Lovin' Touchin' Squeezin' at Cricket Amphitheatre,





Journey band playing Open Arms at Crickett Amphitheatre:

Click here or on the image below to view some of our pictures taken at Crickett Amphitheatre during the Journey concert.

Piña Colada Popsicles

Ackowlegement:
This popsicle recipe was provided by
Lazy Luau. Go to EBay and search for
her as a vendor to buy her popsicle molds
and printout of her recipe.

Here's a recipe for Piña Colada Popsicles.
Its definitely meant for kids.
For grown ups, I suppose you can add Bacardi Rhum
to give it some spirit.

Piña Colada Popsicles Recipe :

1 (5 ounce) can pineapple chunks in light syrup
1 (10.5) ounce can coconut milk
2 bananas, peeled
1 teaspoon vanilla extract

Place all ingredients in a blender and blitz it to create a puree consistency.
Pour mixture into popsicle molds. Freeze for a few hours usually 2 - 3 hours.
When ready, remove from molds and serve.

Popsicles for a hot summer day

Summer is upon us in our part of the world! The searing heat, the dry,
oven like puff of heat that fills the air has got to call for some way
to cool us down, specially my kids.

The abundance of summer fruits such strawberries, cantaloupes,
Watermelons, mango abound in the Market.

What better way to cool down from the Summer heat than to suck
on these frozen popsicles treats made with fresh fruits like a 5 yr old kid?

Lately, I've been buying boxes upon boxes of Otter Pops
from Cosco Warehouse market. These products are nothing
but plastic tubes, that contains sugar water and artifical flavoring like
orange, strawberry, cantaloupe, mint, lemon-lime, etc... fruit flavor.

My three kids, and together with their playmates
would place these popsicle products in the freezer
overnight then take them out the following day
and sip and suck these frozen cool treats with pleasure on
hot and thirst triggering Summer days.

To me, these popsicles are nothing but artificial flavor,
sugar which is something I prefer my kids or
their playmates not to get used to. Not healthy for their teeth, I must say.

Well, its time I made my own Popsicles that I had better control
of the ingredients put in these cold treats.

I'll be posting a series of Popsicle recipes for the days to come
as I make them.

Strawberry Banana Posicles will be the first recipe and provided below.

Acknowlegement:

I would like to acknowlege Lazy Luau (the vendor
whom I bought my popsicle molds at in EBay) for sharing her Popsicle recipes
where these Popsicle Recipes were based from.

Accoriding to her, she used these Pospicle recipes
while raising her two sons. Thanks :-) .

Strawberry Banana Popsicle

Ingredients:

-1 cup bananas
-1/2 cup plain yogurt
-1 -1 /2 cups fresh and ripe strawberries, leaves taken out, and quartered
-1 (13.5 ounce) can crushed pineapples
-2/3 cups evaporated milk

Preparation procedure
-Put all the ingredients in a blender and blitz them until smooth puree is attained.

-Fill popsicle molds and poke the mold's stick in the middle.

-Put the popsicle in the freezer upright and freeze for a few hours.

-Take out and enjoy!

Poem: You Are Gone by Justin Sinlao

I just wanted to share a poem written by my son Justin.
Justin wrote this poem as a tribute to his best friend McKinley.
McKinley lived in our neighborhood. They were so close to
each other like brothers, but then one day,
for some personal reason McKinley had to leave the
the neighborhood without a trace.

***************

You Are Gone
by Justin K. Sinlao

The flowers are blooming
And winter is gone
Summer has come
But you are gone

I wish you were here
I miss you so much
I think about you no matter what
Weather in my dreams
Or in my thought

I think about you
And how I miss you so much.

Coconut Shrimp and Cucumber salad over a Rice Pilaf

I got the inspiration for this dish from
Chef Dave Lieberman's Spicy Coconut Shrimp with Spicy Mango Basil salsa and
Lime Jasmin Rice recipe in Food Network website.

I didn't have ripe Mango, and my kids tolerate spicy foods poorly
so I was in a mood for modification of the original recipe.

I used cucmuber as a Salad side dish instead as a Salsa.
I deseeded the Korean Pepper to take away the spiciness of the dish.
I also added half a cup of Sprite to add a sweet tone to the dish.

My shrimps were already shelled and deveined so that was a real time saver.
I usually limit my cooking time 30 - 45 minutes
since my kids get impatient about waiting for dinner.

Here are the components of the dish:

Cooking Time: 40 minutes
Serving Yield: four


-Coconut shrimp and its sauce

-cucumber salad side dish

-Rice Pilaf

Ingredients and Cooking Procedure for each component is provided below.


Coconut shrimp and its sauce ingredients:
-2 pounds shrimps, peeled and deveined
-2 peppers (I used Korean peppers) deseeded and chopped
-5 cloves of garlic, minced
-zest of one lime
-a bunch of basil leaves torned
-1/2 cup coconut milk
-1/2 cup Sprite or Mountain Dew soda (soft drink)
-2 tablespoon vegetable oil
-1/2 teaspoon salt
- 20 grinds from a pepper mill
- 2 tablespoon soy sauce
- 2 tablespoon dark brown sugar
- ginger the size of a thumb, peeled and grated using a microplane



cucumber salad side dish ingredients:
-1 cucumber, unpeeled, cubed into small peices
-10 basil leaves, coarsely chopped
-10 cilantro (wansuy) leaves, coarsely chopped
-2 lime juiced
-salt and ground pepper


Rice Pilaf ingredients:
- 3 tablespoon peanuts
- 1- 1/2 cups rice, washed and drained
- 4 cups Chicken broth
- 1 tablespoon olive oil
- 2 tablespoon of chopped butter
- 1/2 cup coconut milk
- 1 bunch onion greens (white and green portion) sliced thinly
- fresh ground pepper
- fresh thyme, 4 sprigs
- 2 cloves of garic, smashed and coarsely chopped

Cooking Procedure:

For the Shrimps, prepare and marinade for up to four hours:
In a mixing bowl combine the chopped peppers, minced grated ginger,
brown sugar, soy sauce, lime zest, coconut milk, Sprite, basil, vegetable oil, salt and pepper.
Blend and dissolve thoroughly. Add the shrimp to the bowl. cover the bowl with a plastic cling film,
put in the bowl into the refrigerator and marinate for up to four hours.


Prepare the salad side dish:
Combine the cubed cucumbers, basil leaves, cilantro, lime juice. Season with salt and pepper
to taste.


Prepare Rice Pilaf. (see procedure below)

When the shrimps are ready to be cooked, heat a skillet over high heat.
If using a regular skillet, put 2 tablespoon of oil on the pan.
use a tong to remove to remove the shrimps from the marinade and
place on the skillet being careful that they don't overlap.
Do NOT throw the marinade.

Turn the shrimps over to the other side when each side turns pinkish.
Do not cook longer than 5 minutes so they are tender. The last two minutes of cooking time, sprinkle
with minced garlic. toss the pan. Transfer the cooked shrimps on a plate.

In the same pan, add the marinade. Turn flame on stove on medium heat.
Let boil until the marinade is thick about 5 minutes.

To Serve do the following:

Put a mound of Rice Pilaf on the dish.
carefully lay the shrimps on top of the Rice Pilaf being conscious of presentation.
carefully pour the coconut sauce on top of the shrimps, rich and around the rice mound.
Use a spoon to put the cucumber salad at the side of the mound of rice Pilaf.


********
Rice Pilaf Cooking Procedure:

Heat a tablespoon of olive oil in a medium pan.Add the smashed garlic and stir often to prevent it from burning.
Add the chopped peanuts and stir often with a wooden spoon or else it will burn. When the peanuts has turned brown,
add the drained rice grains to the pan. Add the stick of butter. Stir occasionally until the rice has turned brown.
Stir in the Chicken Stock. Let it boil then lower the heat to low setting. Cover the pan (the steam is what is needed to cook the rice).
Add more liquid as needed to soften the rice.

Remove the rice from the heat source. sprinkle with chopped onion leaves. season with salt and pepper as needed.

Sinampalukang Manok

I planned on Cooking another classic Filipino Dish - Chicken Tinola
for lunch except that I was in the mood for some experimentation.

I tried this Sinamalukang Manok dish from Mama Sita Fourth
generation cookbook ISBN 971-91219-0-4. The dish's sauteed
tomatoes, Onions, garlic, and ginger compounded by the
acid flavor of tamarind gives me the impression that this dish
originated from the Tagalog region.

As usual, I modified the recipe and provided below. It is a nice departure
from Chicken tinola that I was accustomed to eating from
my childhood days up to the present.

Here's my take on Sinampalukang Manok:

Ingredients:
2 Tbsp cooking oil
4 lbs. mixture of Chicken Thighs and Chicken wings
1 piece tomato chopped
2 (thumb sized) Ginger julienned
1 piece Onion chopped
4 tablespoon garlic minced
4 tbsp Tamarind base (Sinigang Mix) Powder
1 cup Green beans (AKA Baguio beans, French beans) cut 3 inches length
2 cups Chayote (Sayote) Squash cubed
2 cups Sili leaves or any green leafy vegetable
3 cups water
Patis (Asian Fish Sauce) to taste

Directions:
1. Cut the Chicken thighs to serving pieces using a butchers knife. Season the cut up chicken thighs and wings with salt and ground pepper.

2. In a Dutch oven or large pot, heat cooking oil. Heat oil until it barely starts to smoke.

3. Fry the chicken pieces in batches. Turn the chicken pieces over using a tong. Transfer them to a plate when cooked.

4. In the same pot, saute garlic until sightly brown (burned garlic tastes bitter). Add the chopped onions until it turns opaque followed by the ginger.

5. Add the chopped tomato and saute until it start to thicken as in a paste.

6. Returned the cooked chicken pieces to the pot.

7. Add the water to the pot. Adjust the water by adding some more such
that the chicken pieces are barely covered.

8. Season the dish with Fish sauce.

9. Add the tamarind base powder.

10. Cover the pot, simmer in low heat for another 10 minutes.

11. Uncover the pot, and add the Chayote, green bean cook uncovered for another 5 minutes.

12. Turn off the heat and add the Sili leaves.

13. Serve warm with freshly cooked steamed rice.

Busy workperson’s Pochero

-Dish modification by Julius Sinlao

Pochero, is a Filipino stew dish with definite Spanish influence. With a rich combination of vegetables such as carrots, potato, cabbage, ‘saba’ banana, chopped onions, minced garlic, and meat such as brisket beef, and Chorizo de Bilbao (One of Spain's most popular cooking chorizo sausages) this dish is a definite delight after a tiring day at work.

I followed PinoyCook.net Pochero recipe. Click here to view the Recipe. I modified Connie Veneracion’s recipe to utilize the 3 1/2 quart slow cooker. I also decreased the ingredients size in order to accommodate the dish in a Slow cooker. I titled it “Busy workperson’s Pochero” because it utilizes a slow cooker,and could be convenient and tasty dish for (who else) the busy person.

Prepare the dish 30 minutes before leaving for work. Let it sit in the slow cooker at low setting all day. By the time you arrive home from work, the dish is ready to be served.

I’m forced to rewrite the whole cooking procedure since I decreased the ingredient amount; omitted an ingredient or two , and modified some of her procedures. Here’s my take on PinoyCook.net’s Pochero:

Serving: five

Ingredients:

5 ounces (2 sticks) of Chorizo de Bilbao

3 pounds brisket steak

1 white medium onion chopped

2 tablespoon garlic

2 plump tomatoes chopped

2 carrots coarsely chopped

1 - 6 ounce can tomato paste

1 - 15 ounce can tomato sauce

4 bay (laurel) leaves

4 pieces Saba Banana sliced 2 inch

Cabbage coarsely sliced

Salt and ground pepper for seasoning

Cooking Procedure:

1. In a frying pan, heat cooking until it is barely starts to smoke (not profusely smoking).

2. Sear the Brisket steak on the frying pan to seal in the juices in the meat. About 4 minutes each side.

3. Let the steak rest on a draining grate or a plate for about 5 to 10 minutes to allow it to cool down and allow the juices to circulate in the steak.

4. Cut the brisket to 1 inch cube.

5. Cut the vegetables to desired size.

6. In the slow cooker, place the vegetable and meat in layers, those longer to cook a the bottom most in this order:

· Bottom most layer: potato cubes

· Carrots

· Chopped onions and minced garlic

· Chopped tomatoes

· Saba bananas

· Brisket cubes

· Sliced Chorizo sausages

· Tomato paste

· Top most layer: Tomato sauce

7. Pour in the tomato paste and tomato sauce.

8. Add a cup of water.

9. Season with salt and ground pepper.

10. Cover the slow cooker. Set the slow cooker to low setting. Connect the slow cooker to a timer. Program the timer to run for eight hours. Plug in the timer to an electrical outlet.

11. Fast forward to late afternoon/early evening. Steam or boil the string beans and sliced cabbage in a pot or steamer to tenderize it.

12. Using a slotted spoon transfer the contents of the slow cooker in a wide bowl.

13. Combine the softened string beans and cabbage in the Pochero dish.

14. Serve the dish while it is hot.

qoute of the day, 29JAN2008

Sometimes we must be Hurt in order to Grow,
Sometimes we must Fail in order to Know,
Sometimes we must Lose in order to Gain,
Because some lessons in life are best learned through PAIN...
-anonymous

qoute of the day, In life series, 22JAN2008

In life, it doesn't matter who you are
but whether someone appreciates you for what you are.

A real friend is one who walks in
when the rest of the world walks out.

-qoute from my friend Ailleen

qoute of the day, 22JAN2008

In LIFE
do not think about the PAIN
you went through,
but the lesson it taught,

not how much you have been hurt
and cried but how much
you were BLESSED and LOVED by GOD

-qoute from my friend Ailleen

Bagoongless Pinakbet

I experimented cooking Bagoongless Pinakbet today.
The title in itself might cause me to be
excommunicated of my Ilocano birthright, ahaha.

I just wanted to find a way for me to introduce
this classic Ilocano dish to my US born kids.
Who knows they could be allergic to Bagoong.


I followed PinoyCook.net's Bagoongless Pinakbet
recipe using dried herring (Tuyo) in oil as a ingredient to create
the fish base and to create that distinct pinakbet taste but without the use
of Bagoong Monamon. I also boiled Salmon heads that are easily available here in California to create the fish broth.

Otherwise, I used the usual suspect ingredients: sauteeed pork,
Pork rinds, Eggplants, okra, tomatoes, string beans, minced garlic and
chopped scallions.

Experiment result: its a good introduction to the classic Pinakbet
dish but nothing still beats the real mcoy :-).

-Julius

Sulat ni Nanay at Tatay sa Atin

Written by Rev. Fr. Ariel F. Robles
St. Augustine Parish
Baliuag, Bulacan Philippines

Sulat ni Nanay at Tatay sa Atin

Sa aking pagtanda, unawain mo sana ako
at pagpasensiyahan.

Kapag dala ng kalabuan ng mata ay nakabasag ako ng pinggan
o nakatapon ng sabaw sa hapag kainan,
huwag mo sana akong kagagalitan.
Maramdamin ang isang matanda.
Nagse-self-pity ako sa tuwing sinisigawan mo ako.

Kapag mahina na ang tenga ko at hindi ko maintindihan
ang sinasabi mo, huwag mo naman sana akong sabihan
ng 'binge!' paki-ulit nalang ang
sinabi mo o pakisulat nalang.
Pasensya ka na, anak. Matanda na talaga ako.

Kapag mahina na ang tuhod ko, pagtiyagaan mo sana akong
tulungang tumayo, katulad ng pag-aalalay ko sa iyo
noong nag-aaral ka pa lamang lumakad.

Pagpasensyahan mo sana ako kung ako man ay
nagiging makulit at paulit-ulit na parang sirang plaka.
Basta pakinggan mo nalang ako.
Huwag mo sana akong pagtatawanan o
pagsasawaang pakinggan.

Natatandaan mo anak noong bata ka pa?
kapag gusto mo ng lobo, paulit-ulit mo 'yong sasabihin,
maghapon kang mangungulit hangga't
hindi mo nakukuha ang gusto mo.
Pinagtyagaan ko ang kakulitan mo.

Pagpasensyahan mo na rin sana ang aking amoy.
Amoy matanda, amoy lupa.
Huwag mo sana akong piliting maligo.
Mahina na ang katawan ko.
Madaling magkasakit kapag nalamigan,
huwag mo sana akong pandirihan.

Natatandaan mo noong bata ka pa?
pinatyagaan kitang habulin sa ilalim ng kama
kapag ayaw mong maligo.

Pagpasensyahan mo sana kung madalas,
ako'y masungit, dala na marahil ito ng katandaan.
Pagtanda mo, maiintindihan mo rin.

Kapag may konti kang panahon,
magkwentuhan naman tayo, kahit sandali lang.
Inip na ako sa bahay, maghapong nag-iisa.
Walang kausap.

Alam kong busy ka sa trabaho,
subalit nais kong malaman mo na sabik
na sabik na akong makakwentuhan ka,
kahit alam kong hindi ka interesado sa mga kwento ko.

Natatandaan mo anak, noong bata ka pa?
Pinagtyagaan kong pakinggan at intindihin
ang pautal-utal mong kwento tungkol sa iyong teddy bear.

At kapag dumating ang sandali na ako'y magkakasakit
at maratay sa banig ng karamdaman,
huwag mo sana akong pagsawaang alagaan.

Pagpasensyahan mo na sana kung ako
man ay maihi o madumi sa higaan,
pagtyagaan mo sana akong alagaan sa mga
huling sandali ng aking buhay.
Tutal hindi na naman ako magtatagal.

Kapag dumating ang sandali ng aking pagpanaw,
hawakan mo sana ang aking kamay
at bigyan mo ako ng lakas ng loob
na harapin ang kamatayan.

At huwag kang mag-alala,
kapag kaharap ko na ang Diyos na lumikha,
ibubulong ko sa kanya na pagpalain ka sana ...
dahil naging mapagmahal ka sa iyong ama't ina...

Chicken Satay

Satay is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, pork, fish, etc.) on bamboo skewers. These are grilled over a wood or charcoal fire, then served with various spicy seasonings. Satay is a very popular delicacy in Indonesia,Malaysia, Thailand and the Philipines.(wikipedia: http://en.wikipedia.org/wiki/Satay)

I cooked Chicken Satay for dinner. I used boneless chicken thighs and some chicken breasts, placed on metal and some on bamboo skewers, and were grilled over hot charcoals. I got the boneless Chicken Thighs from Costco.

I marinated the chicken pieces for 8 hours using the Marinade mixture provided below. I made a separate batch for the dipping sauce but this time removing the Red Onions as suggested by the Recipe. I only had red onions and seem to overwhelm the taste of the marinade. Malakas ata dating nung Red Onions kaya tinangal ko na lang doon sa sawsawan (dipping sauce) batch.

For the dipping sauce, I used Connie Veneracion's Chicken Satay Sauce Recipe, and additionally used a food processor to blend the ingredients and added vegetable oil to 'dilute' and achieve the desired dipping sauce consistency.

Serving : 4 - 6

Chicken Satay

Marinade ingredients:
10 boneless chicken Thighs
1/3 cup sliced ginger
1/4 cup Onions
1 chili pepper deseeded and thinly sliced
1/2 cup vegetable oil
1/2 head garlic cloves crushed
1/2 teaspoon salt
1/2 cup peanut butter
1/2 lemon juiced


Dipping Sauce Ingredients:
->See PinoyCook.net's Chicken Satay Dipping Sauce ingredients

+ 1/3 cup salad Oil

Cooking Procedure:
To make the marinade, in a food processor, process the sliced ginger, onions, garlic, chili, while pouring in the oil slowly to create a paste consistency. Sample and taste the paste to achieve the desired taste.

Cut the Chicken thighs to bite size, about 1/2 inch size.

Put the chicken into the resealable bag, add salt, and the prepared paste into the bag. Turn the bag to evenly distribute the paste then refrigerate for several hours.


Dipping Sauce:
I followed PinoyCook.net's Chicken satay Dipping sauce ingredients and cooking procedure.Click here to view the recipe.

fabulous Natural Cocunut Dessert product

Natural Coconut Dessert

(this is not an endorsement blog entry.I just wanted to share
the pleasure experienced while eating this product)



I got this natural cocunut dessert product
as a gift from a friend.

Its a product imported from Thailand.

I didn't really think much of it,
placed it in the freezer
upon arriving home and forgot about it.

The following day, I placed it in
my lunch box along with my main lunch entree
for my typcial workday lunch.

Well, this lunchtime while eating it (and
while writing this blog entry), I find delight eating
this dessert treat.

Filled with natural coconut juice, and young natural
cococnut meat, wow, it triggers memory of my
childhood days. While as a child, I loved to drink
the juice from a young coconut
and eat its meat, usually during summer vacations at
my parent's hometown in Pangasinan.

Perhaps you can try it as well and see what you think.

-Julius

Product Name: Coco glace
description: Made from real coconut
Net wight: 7.75 ounces
Product Origin: Thailand

Big Bear Sledding

January 6, 2008

I took my three kids Justin, Trevor and Kristen to Big Bear for an afternoon of sledding. Big Bear is a mountainous area in San Bernardino County here in Southern California.

A cold front hit Southern California this past weekend, and I
seized that opportunity to bring the kids to enjoy fresh snow fall and play sledding, build a snowman, or just goof around
have a snowball fight.

The place was really a winter wonderland. Its something I don't see regularly for us tiga-California and only ponder on this image of snow wonderland in Christmas Cards. Kaya feel na feel, he, he.

Big Bear is a good 132 mile drive north of San Diego so it was
a good two hour 20 minute drive.

Along the way to the sled slopes, somewhere along Freeway 30, a flashing warning sign read "Chains required in Mountainous areas".

I drove in snowy areas before, places like Lake Tahoe and Reno,
but five years of being in Southern California made me an ignoramus.
I just kept driving ignoring the warning sign.
Well lo and behold when we got to around 6500 feet above sea level, all the cars and trucks driving along the highway were pulling on the side of the road to put on their tire chains.

Well, duh! Had I been sensitive to the road warning sign I came across earlier, I wouldn't be in this predicament of not having tire chains to use to drive further up in elevation along the road.
So, I had to drive back down from the mountains to the nearest town , find a Walmart Store and buy tire chains. Moral of the story, heed warning road signs, he, he. Even life's filled with them warning signs, but that's another matter.

The kids had a great time sledding down the slopes, I must say.
They're kids at this stage of their life, and its important they
enjoy and live their childhood to the fullest di ba? I did while growing up in Baguio. Too bad snow doesn't exist in Baguio.

But, it was really cooold!! After one hour of being out in the
slopes, I had to buy four cups of hot chocolate to warm us up.
And another four cups of chocolate on our ride back home. Ang lamig talaga. After drinking the hot chocolate, all three kids dozed-off and went to sleep. They must have been tired from all the sledding activity that afternoon.

Click on the image below to see more pictures.

Vietnamese Spring-Rolls How-To

I learned how to make Vietnamese Spring Rolls
from my sister-in-law Marivic last New Year 2008 weekend.
I think she learned how to make the roll from
Vietnamese friends in the Sacramento area here in California.

Its a good change from the usual Filipino
Lumpia , Lumpia Shanghai because it is not
deep fried, or maybe an alternative to
our Filipino fresh Lumpia because its accompanying
dipping sauce tastes different. The filling can be flexible from
grilled fish to shrimps to tofu for vegetarians.
In my case, I used marinated and grilled Sturgeon fish.

The accompanying Hoisin-Peanut dipping Sauce
brought out the marvelous flavors of the spring roll.

You will need to make a trip down to the Asian Supermarket
particularly with a section dedicated to Vietnamese food ingredients
if it is a multiple Asian Food store to
hunt down needed ingredients such as Rice Vermicelli,
Rice paper, shrimp, or fish, and an assortment of vegetables and herbs.

See images below to give you an idea
what Rice Vermicelli and Rice Paper products looks like
which I used for this dish.

Other possible ingredients could be a combination of cucumber,
cilantro leaves, Mint leaves, fresh basil, carrots, or bean sprouts.

Ingredients:

1. A pack of Rice Paper rounds (see sample product below)
2. Pack of 4 ounce Rice Vermicelli noodles (see sample product below)
3. Marinated and grilled fish (I used Sturgeon fish)
4. Bunch of Cilantro (Wansuy) leaves






Vietnamese Spring Roll cooking procedure:

1. Soak the Rice Vermicelli noodles in hot water until it is soft.

2. Locate an area in the kitchen counter area wide enough to lay and roll
the Rice paper. Position a bowl of warm water within reach.

3. Soak the rice paper until it becomes soft.


4. Lay the rice paper on the flat kitchen surface.

5. Assemble the Rice Vermicelli noodles, cilantro, and grilled fish
as shown below.





6. Take the edge of the circular wrapper nearest you and use fingers to
make a roll toward the middle. While making one complete turn, pause and
take sides and flap or fold them in then finish rolling the spring roll (See photograph).


Hoisin-Peanut Dipping Sauce preparation Procedure

Here's my sister's version of a dipping sauce
for the Vietnamese Spring rolls.


4 cloves garlic, minced
1/2 cup Peanut Butter
1/2 cup Hoisin Sauce
2 tbsp starch
2 tsps. Malaysian chili paste (sambal oelek)
1 cups Water

Stir-fry the minced garlic for two minute or until the garlic is softened and slightly browned. Add the hoisin sauce, and
peanut butter, stir to blend then add water, and bring to a boil.
Add the starch to thicken the dipping sauce and stir with a wire whisk to dissolve the starch completely. Add the chili paste.

Transfer the dipping sauce to a bowl.

Noche Buena Cooking : Baked Macaroni with Cheese Topping

Last dish I cooked for our family Noche Buena, Christmas 2007: Baked Macaroni with Cheese Topping.

I followed PinoyCook.net's Baked Macaroni.
recipe for this dish. Click here to view the recipe.

Pretty rich but tasty. Not your everyday dish but reserved for those special occasions.

By the time I got to cooking this dish, I was already getting pretty tired
so I was rather slow in cooking it. It still made it to the 7 PM Noche Buean dinner.

Instead of the Recipe's Magnolia Quickmlet cheese, I used Velveeta Cheese
and combined it with Philadephia Cream Cheese that's easily available here in
North America.

Once again, thank you Connie Veneracion for the Recipe, mabili yung recipe mo, he, he.

-Julius

Noche Buena Cooking : Pork Barbecue

My take on Pork Barbecue:

I cooked pork barbecue for our family Noche Buena, Christmas 2007.
I followed PinoyCook.net's Home grilled pork barbecue
recipe for this dish. Click here to view the recipe.



I must say it was a hit for the grown ups with its spicy
taste and hint of citrus flavor. The kids, well they
liked it as well but had to get a glass of cold water
ready for them to drink because of its spicy after taste.


I used Vietnamese Chili Paste that comes in small jars
for the chili component of the Recipe.

For the basting sauce, I used honey instead of sugar.



I cooked this twice, first for a trial run and second
the actual Noche Buena. The second time around I forgot
to add minced garlic. A family member's comment: its more flavorful
with the minced garlic added. So, huwag kalilimutan ang bawang
sa inyong marinating at basting sauce.

Thank you Connie for the Recipe.

-Julius

Noche Buena Cooking : Sweet and Sour Lapu-lapu fish

***********
I cooked Sweet and Sour Lapu-lapu fish for our family Noche Buena, Christmas 2007.
I followed PinoyCook.net's Sweet and Sour Lapu-lapu
recipe for this dish. Click here to view the recipe.

My family liked it. It was a good variation from the meats served such as Ham or Turkey.

I had to modify the cooking procedure, instead of frying the 15 inch length Lapu-lapu fish (bought from a local Seafood market), I greased the fish’s skin with Olive Oil, wrapped in foil then grilled it. I couldn’t find a frying pan large enough to pan fry that size of a fish. The sweet and sour sauce had a good fruity sauce to complement it. -Julius

Steamed Tilapia

I made Nilagang Tilapia tonight good for a solo dinner.

Its healthy to cook by steaming and stay away from
fried foods if at all possible I guess.

Also, fish or any seafood is good for a balanced diet.

As usual I used a recipe from my favorite website:
Steamed Tilapia by PinoyCook.net.

With chopped ginger to remove the fishy odor and a distinct Asian flavor,
diced onions, crushed garlic, Soy Sauce, juice of fresh
Lemon, and served with steamed rice, this dish is heavenly.

Click here to view the Recipe.

-Julius

Slow Cooking, Chicken and Rice Casserole

If there is one thing I can't stand, its having to be
at the kitchen still on my work clothes to cook a Dinner
good for four people after a toxic day at work.

I mean who wants to stand there for 1 to 1 1/2 hrs
when you can be putting your legs up to let them rest.
Eating out is not option for me either. I like to take my time
and enjoy dinner at the comfort of my home.

Well, one Solution I'm using now is the slow cooker.

I still have to master the secrets of cooking recipes meant for the
slow cooker, but it sure is convenient to come home to a warm pot of
comfort food given the cold weather and a tiring day.

Well here's a sample slow cooker recipe.
Not a Filipino dish but a Spanish Paella dish.





The dish has the familiar chopped Onions and minced garlic
as base that is common in Filipno ginisa dishes, bit it takes off
with Chicken thighs, sauteed bell pepper, bacon bits, Chicken stock,
oregano, kasubha, and lots of rice.

Interested in the Recipe?

Noche Buena Food Blog

Have you checked out the Noche Buena Blog
by Connie Veneracion yet? I'm so excited,
I just had to share it.

Click on the URL below to be transferred to
her Christmas Food blog. Go to:
http://www.pinoycook.net/nochebuena/

-Julius

Delayed Entry- Kristen's Fourth Birthday 2007

Delayed entry:

November 4, 2007

We celebrated Kristen's fourth Birthday today November 4, 2007 at home.
I guess it was just a simple celebration. I invited some close friends , Ate Christine and Kuya Chito, Kuya Raul, Joan and kids,some neighbor's kids, and served a fare of home cooked dishes. It was enough to commemorate my dear Kristen's fourth Birthday.

Happy Birthday my dear Kristen. May you God bless you with more birthdays as you grow up.

Click on the image to see more pictures.




-Julius

Guinatang Bilo-bilo

Back during my childhood years, I regard Bilo-bilo
as my favorite dessert after dinner
or merienda on a Saturday or Sunday afternoon.
Laden with tapioca balls, bilo-bilo balls,
kamote (sweet potato), lanka (jack fruit), and gata (coconut milk)
it is indeed a gastronomical delight.

I made a pot full for the kids tonight.
They were delighted with the sweet dessert.

You know, I look at food as one way of passing
my Filipino culture to my US born kids.
Later when they grow up, they'll look
back to food as a way to identify with their
Filipino culture.

Well, my version of bilo-bilo is not any different from the
bilo-bilo recipes available on the Internet. I used Connie Veneracion's
Pinoy Cook.net Bilo-bilo Recipe with some slight variation.
I added Jack fruit on my Bilo-bilo otherwise everything else follows her Recipe.

Click here to view the Recipe.

I'm providing a more detailed procedure to make Bilo-bilo for folks
out there who can't buy Galapong or bilo-bilo in the local Market.

Bilo-bilo balls:



Ingredients:

1 cup glutinus rice flour
1/3 cup water

Bilo-bilo procedure:
1. In a bowl of rice flour, gradually add water while using hands to clump flour
into a dough ball.

2. Wrap the rice flour dough ball with cling film and
let rest for 20 - 30 minutes in the refrigerator.

3. Sprinkle Rice flour in a flat surface.

4. shape bilo-bilo balls from the dough, about 1/4 inch diameter.

5. Roll the formed bilo-bilo unto the floured surface.

6. Store the formed bilo-bilo balls on a flat plate and resume with the rest of the recipe.

Pampano Wrapped in Banana leaves with Ginger, Cilantro, Chile, and Coconut Milk for dinner

I cooked Jamie oliver's* Recipe: Monkfish Wrapped in Banana leaves with Ginger, Cilantro, Chile, and Coconut
Milk and what a seafood delightc was this dish.

Here's a link to the Recipe:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19207,00.html

With the Recipe's unmistakable Asian ingredients, I suspect Jamie discovered this dish on one of his trips to Thailand (just a guess).



I got my ingredients such as fresh Pampano fish, wansuy leaves (cilantro), Patis (fish sauce), tanglad (lemon grass), ginger,
banana leaves (yes we buy banana leaves here in North America while it just grows anywhere in the
Philippines),juice and zest of limes, red chili, a can of coconut milk, sesame oil from our reliable Seafood City Market.
Although, I'm sure you can get all these ingredients in a wet or seafood market.
Any white meat fish such as Tilapia, Mahi-Mahi, Sea Bass, or Catfish will do for this recipe.

To serve it, I made individual fish wrapped in the banana leaves and serve it in a plate with steamed rice. Allow the diner
to open the individually banana wrapped fish.

Try this dish! You'll really love the aroma, and of course the taste of fresh fish.





*Jamie Oliver is a well known cook in the UK. He had a show titled "The Naked chef" shown in Food Network
years ago but I think it has since been discontinued.

Trinnie's Chicken Pastel

You might ask who Trinnie is and what is Chicken Pastel. Trinnie's one of my online friends, hails from Cavite Philippines. She shared and asked me to try cook her recipe. Since she describes the recipe to me through Yahoo Messenger chat session, then there is no way for her to quality control (QC) what I’ve cooked whether it was cooked according to her specifications.

Obviously, she can't QC it because a large Ocean divides us.
Well maybe in the future, I'll cook this in the Philippines and ask her to
taste and give me a feedback whether I paid tribute or made disservice to the dish.

Chicken breasts in a thick cream sauce, reminds e of Cream of Chicken
or Chicken a La King. Try it sometime. She describes it, it is pretty special and rich. Trinnie, for now, you would have to take my cooking of the dish at face value.


Ingredients:
3 tablespoon Butter
1 onion chopped
2 chicken Buillon cubes
2 pounds of Chicken Breasts cut into 3 inch strips
1 four ounce can of Cream (Nestle Cream)
½ cup Cheese, shredded
½ cup carrots

Cooking Procedure:

1) In a pot, melt butter in low heat.
2) Add and Saute the carrots and celery until cooked.
3) Transfer the vegetables in a small plate and keep warm.
4) In the same pan, saute the onions in melted butter still in low heat.
3) Saute the chicken breasts in the melted butter.
4) Add the Chicken Buillon cubes to season the Chicken.
5) Simmer the Chicken until it starts to sweat.
6) Mix in the Cream, stirring often so it doesn’t stick to the pan
7) Return the vegetables to the pan.
8) Adjust the salt and pepper to taste.
9) Shred the cheese on top and stir.

Food for the gods for the Holidays

Finally, I tried my hand in making Food for the gods cake.

The fragrant aroma and sweet taste of this cake reminds me of the Holidays.
It reminds me of another cake, the Fruit Cake which as a child came this time
of the year - Christmas time and New Year.

I always get little squares of Food for the gods wrapped in foil
whenever I visit my sister-in-law Ate Marivic. Well its about time
I demystify and explore the how-to's in making this cake.

I used PinoyCook.net - Connie Veneracion's Food for the gods and Christmas Cake recipe. Click here to view her recipe.

One of the ingredients Molasses, I had to buy in a gourmet food specialty store.
The other ingredients pretty much you can get from a regular grocery market such as butter, eggs, baking powder, brown sugar, vanilla, raisins, mixed nuts, pancake syrup, alcohol such as rum , brandy or whiskey.

It wasn't hard to make this cake at all. I was just be mindful of the cake while its baking. After 20 minutes, I made sure it wasn't burning , and checked on it every ten minutes. Total baking time: forty minutes.

Also, it takes time to make it. Total time to make the cake: one day. I had to moisten the cake with the syrup-whiskey mixture with a brush, every one to two hours throughout the day. But, its worth the wait to enjoy this marvelous cake. After the syrup mixture was used up, I cut up the cake in small squares, and placed it in a cookie jar. I'll see the reaction of the kids when they get back today.

Here's a couple pictures of cake in the making:

combining flour with the coarsley chopped nuts and raisins




brushing pancake Syrup/Whiskey on the cake

Buffalo Chicken Wings with my flair-Julius, 20NOV2007

I decided to make Buffalo Chicken Wings
with my flair.

Why Buffalo you might ask? Well, the original
Buffalo wings were invented in Buffalo New York, I suppose.

Think of Buffalo Wings and it stirs memory
of Beer Pubs, bars filled with smoke, or as a side dish
at Pizza Parlors, expensive and can't seem to have
enough.

My kids love to eat them as a pulutan (finger food)
while playing their favorite video games ,
watching their favorite cartoons on a cold rainy day.
They smother the chicken with Blue Cheese dressing,
and while eating it get the Buffalo Wing Sauce and dressing
all over their face and shirt. Kids, will always be kids, he, he.

Here's my version of Buffalo Chicken Wings, with a touch
of Asian spice using Sambal Oelek, a Malaysian Chili paste.
I also put in Sesame Oil for fragrance and sesame seeds.

I was inspired from a Food Network
Show, Chef Bobby Flay's Showdown with Drew Cerza, a
famous cook of Buffalo New York. Both have their own versions
of what a spicy Chicken Wings should be, and I somewhat combined both
their rendition of this famous finger food into the recipe below.
Click here for Drew Cerza's Bourbon Street Buffalo Wings recipe and
here for chef Bobby Flay's Hot wings for Blue Cheese-Yogurt Sauce.

Here's my version of Buffalo Wings with Blue Cheese sauce:

Ingredients:

1 pack chicken wings about 3 pounds, wing tip removed and split at the joint

Sauce ingredients:

1 cup all-purpose flour
3 tablespoon chili powder
1 teaspoon garlic powder
Salt and freshly ground black pepper
2 tablespoons butter
1/2 cup red wine vinegar
1 onion chopped
2 garlic cloves, minced
1/2 cup brown sugar
1/2 cup honey
14 ounces Sambal Oelek chili paste
12 ounces dark barbecue sauce
Frying oil such as Peanut Oil
cilantro (wansuy) leaves, for garnish
Celery sticks or Jicama sticks

5 ounces Blue Cheese
A bottle of Ranch Dressing

Sauce preparation:

1. In a sauce pan, melt butter.
2. Saute the garlic, followed by the onions.
3. Add the vinegar, brown sugar, and whisk in sambal oelek paste, just enough to melt the sugar.
4. Add a dash of Sesame oil, and sprinkle with sesame seeds.
5. Remove mixed sauce from heat and transfer to a bowl.

Chicken preparation:

1. Put Oil into a frying pan and heat to 375 degrees Fahrenheit on the thermometer.

2. Prepare the chicken wings by removing the wing tip
and split at the joint using a butcher's knife.

3. Place the chicken in a bowl and season the wings with salt and pepper.

4. In a separate bowl, combine the flour, chili powder, salt, and pepper.

5. Coat the chicken wings by putting the wings into the dry four mixure
a peice at a time.

6. Deep fry the coated chicken wings into the hot pan of oil,
a batch at a time, about 6 to 8 minutes each batch.

7. Put the cooked chicken wings on a plate covered with paper towel to drain the grease.

8. Coat the cooked chicken wings with the sauce by putting it into the bowl of Chcken Wings sauce
prepared earlier.

9. Transfer to a serving plate.


Blue Cheese dipping sauce and Celery/Jicama sticks:

1. Put the Ranch dressing into a serving sauce bowl.

2. Use a shredder to garnish the Blue cheese into the dipping sauce.

3. Chop the cilantro leaves and garnish the Blue Cheese dipping sauce.

4. Put the Blue Cheese dipping sauce bowl beside the chicken wings.

5. Neatly arrange the Celery or Jicama sticks at a corner of the Serving plate.

Secrets to a juicy and tasty Steak

I cooked New York Steak today. Everyone who ate it complemented it and asked why it it so juicy and tender.

According to Food Up Blog, a New York steak is cut from the short loin area next to the tenderloin. They continue on to say that this is another great steak—good beefy flavor, and tender meat.

My cut up New York steak with Mushroom Sauce gravy and freshly chopped mushrooms.



Yet part of the trick to a juicy and tender steak is the method of how you cook it.

I learned how to cook and cut steak from a recent Cooking class I took.
I don't claim to be an expert on this topic. I just wanted to share what I learned in the class. The Instructor is a chef so I guess the teacher knew what what he was talking about based from experience and knowledge.

First technique I learned is that it is best marinate a Steak for two days prior to cooking it. A Steak Marinate recipe is provided below. My teacher told us that this technique is old school, a practice done before the 1950's. Modern Restaurants and Steak houses these days do not prepare Steak meats this way anymore. I have yet to find out why the trend changed.

Second Technique I learned is, leave the steak alone for a good five to ten minutes as soon as you take it out of the oven. The steak continues to cook even when taken out of the oven. This 'rest' period allows the juices to distribute throughout the steak resulting in a juicy steak. Cut it sooner and juices will ooze out of the steak resulting in a dry steak.

Third technique I learned in cooking Steak is that, the way you cut the steak will determine whether the steak is tender or tough to chew. YOU ALWAYS CUT THE STEAK PERPENDICULAR TO THE GRAIN OF THE MEAT. You can cut it such the the blade of the knife is perpendicular to the chopping board or at an angle about 45 degrees incline.

Try experiimenting one time if you can tell the difference. Cut the Steak parallel to the grain and perpendicular to the grain of the meat. You will notice that the meat cut perpendicular to the grain will be more tender.

Here's a London Broil Steak Recipe you can try at home.

London Broil Steak or flank steak

Marinade:
3/4 cup Salad Oil
3/4 cup Soy Sauce
1/2 cup fresh lemon juice
1/2 cup yellow mustard
2 tablespoon salt
1 tablespoon pepper
2 teaspoon chopped garlic

1. Make marinade and put in a resealable plastic bag.

2.Put the steak in the resealable bag. Squeeze out air and seal. Put the bag in a bowl and refrigerate for 24 hours up to two days.

3. Occasionally invert the bag to distribute the marinade.

4. Pre-heat an oven at Broiler setting. Keep the oven's door open ajar so that the temperature is maintained. A closed oven door will trigger the oven's thermostat which temporarily shuts off the oven. adjust the oven grate at the higest level

5. Broil the Steak in oven for 3 to 4 minutes each side. Put the steak at the highest level to get the maximum heat. Less time for Rare Steak.

6. After cooking let the steak stand for a good 5 minutes or more to let the juices redistribute.

7. Slice meat across the grain of the meat, in thin slices and serve.


-Julius

An invitation to Kristen's Birthday

Lalaine, kuya Raul, Joanne and kids, Aguirre kids,


I'd like to invite you to

a simple fourth Birthday celebration of

my daughter


Kristen Chanelle


on


Saturday, November 3rd, 2007, 1:00 P.M.
at our residence


San Diego California

92***

Thank you.


Julius

Another Halloween night for the goblins ...

A halloween night for the goblins

'Tis the night when the kids wore their Halloween costumes and roamed the neighborhood asking for Halloween treats.

Justin, Trevor, and Kristen, our neighbors Joshua, Ayson, and Melvyn joined together to roam the neighborhood and celebrate a happy Halloween night.

Candies of all sorts, play doughs, and yes marshmallow eyes my favorite, just a kid's delight.

Click here to view more pictures:




-Julius

Autumn Party

October 27, 2007,

Today, October 27, I took the kids to a block party at Alfred Bajet's house here in San Diego. The party idea started as a Block Party where Alfred's band and a neighbor's would play Music for all to see. Well, after a week of Wildfires here in San Diego California,
the party morphed into a "Thank God our houses are not burned and we're not crispy pata" kind of a party.

Its sort of a follow up party after the Saint Louis University Reunion from the previous weekend. My friend Lalaine Velasco as well as other Louisians such as Robert Tadeo,(fellow SLU Boys High Alumni) attended the Party as well. It was nice to take time and talk to them as oppsoed to the Reunion where there was so many distractions and things going on. In today's event, I just took my time to talk to them and get to know them better.

Here's a video of the group Third World playing their music:



Click on the picture below to see more pictures:



Since it was a Potluck event, I marinated Thai Chicken well in advance and grilled it during the party. Lalaine brought fried Wontons with sweet and sour dipping sauce. I have to get her recipe and try making it myself because they are delicious and my kids liked it.

For side dish I originally thought of Potato Salad but decided to make Vegetable and Fruit Salad with Ceasar's Salad dressing upon the prodding of my friend Lyn Mendoza. Pictures and recipes are provided below.

I got the Thai Chicken idea from the book Weber's Real Grilling by Jamie Purviance ISBN: 0-376-02046-6, and the Vegetable and Fruit Salad from my friend Lyn Mendoza and also from Connie Veneracion's PinoyCook.net website. I also got the Ceasar's Salad Dressing idea from the same website.

I always prepare Thai Chicken at home and my kids like it. It takes 12 hours to marinate the Chicken and another 40 minutes to grille it so it requires lots of preparation time. I 'kicked the recipe a notch' (as Emerill Lagasse always say) by adding Malaysian Chili Paste (Sambal Oelek) for added spiciness.

Here are pictures while the Chicken's being prepared and the final product.







Here are the Recipes:

Bangkok Barbecued Chicken

Marinade:
4 large Garlic Cloves
1 large shallots
1 one-inch piece of fresh ginger, roughly chopped
1 medium jalapeño chile pepper, stem and seeds removed and roughly chopped
1 cup lightly packed fresh basil leaves
1/2 cup coconut milk
1 tablespoon fresh lime juice
1 tablespoon brown sugar
1 tablespoon fish sauce
1 table spoon soy sauce
1/2 teaspoon ground cumin

1 whole chicken, 4 to 5 pounds

1. To make the marinade: In a food processor with motor running, drop the grlic, shallots, ginger, and jalapeño through the feed tube and process until they are finely minced. Add the basil until they are finely chopped. Add the remaining marinade ingredients until they are well combined.

2. Cut the Chicken into 6 peices: 2 breast peices, 2 legs with thighs,
and 2 wings. Cut 3 to 4 slashes,about 1/2 inch deep, into the meatier side of the breast and leg thigh pieces. Place the chicken in a large resealable bag, and pour in the marinade. Press the air out of he bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 4 to 6 hours, or as long as 12 hours, turning the bag occasionally.

3. Remove the chicken pieces from the bag and discard the marinade. Grille, skin side down, over Indirect Medium heat until fully cooked. The breast and wing pieces will take about 30 minutes. The leg-thigh pieces will take about 40 minutes.
During the last 10 minutes of grilling time, move the chicken over Direct Medium heat until well browned all over, turning once. Serve warm.


Vegetable and Fruit Salad:

Click link to view the recipe for Vegetable and Fruit Salad

Caesar Salad Dressing:

Click link to view the recipe for Caesar Salad Dressing

Saint Louis University Alumni Reunion 2007

October 20, 2007

Manang Christine, Kuya Chito and myself went to Las Vegas this weekend to be part of the Saint Louis University Alumni Reunion for 2007 at Orleans Hotel in Las Vegas Nevada USA. Manong Dan and Ate Myrna were present in the event as well.

My classmate Alfred Bajet and his wife Aida all attended the Night Dinner and Dance
Ball event.

Its nice to see several High School and College acquaintances after so many years. It was also nice to hear Bishop Cenzon (Bishop of the Dicoese of Baguio City-Benguet), and Mayor Bautista (current mayor of the City of Baguio) address the SLU alumnus.

The pictures were taken from the camera of my classmate Alfred Bajet.
Thanks Alfred for sharing these pictures.

Click on the photo below to see more of our reunion pictures:



Hope you enjoy the pictures.

-Julius

Miramar Air Show 2007

October 13, 2007

I brought Justin, Trevor and Kristen, and our neighbors Joshua and
Ayson to a whole day of viewing the Miramar Air Show here in
San Diego, California.

What's different this year, the US Air Force Thunderbirds were the highlight of the
show instead of the US Navy Blue Angels. I must say the Thunderbirds have different aerial stunts than does the Blue Angles.

Nevertheless it is spectacular to view
them at the comfort of camping chairs set amidst a flight deck while munching
on potato chip snacks.

The kids had fun as well. It is comforting to a parent to hear their thank yous
for the fun they had all day.

Here are some of our Air Show pictures. Click on the image to view our online photo album. I hope you enjoy.



-Julius
(Sinlao)

Dexter's 15th Birthday-Sept. 28, 2007

September 28, 2007


We celebrated Dexter's 15th Birthday today Friday, September 28th, 2007.
Dexter is the third child of the Aguirre family. Their family is our good neighbors
here in San Diego.

Thanks for inviting us and be part of Dexter's Birthday celebration.



Click on the image to see more pictures.

-Julius
(Sinlao)

School Opens 2007

I can't believe Summer is over and a new School Year
awaits Justin and Trevor. It seems like
they were just getting warmed up for vacation during
the warm Summer months.

This year, we’ve moved Justin and Trevor from
Riverside School District to Poway School District.

They’re both excited of the school change. We've just finished buying all their
items for their required School Supply list shown below and
I can feel the excitement and anticipation in their behavior.



Walking Trevor first day of school to Rolling Hills elementary School

Is it because they have all new school belongings from new backpacks
to clothes or a new school district? I still have to figure that out.



I myself feel the excitement too because Justin and Trevor have returned back to San Diego.




Well, in case you’re curious, here are their School Supply list:

Justin’s School Supply list:
- 2 blue or black pens
- 2 pencils (I'll get those mechanical ones)
- 2 pens of different colors
- Ruler
- Calculator
- Highlighter
- Scissors
- Pencil Sharpener
- Glue Stick
- portable 3-hole punch
- A three ring binder with
> 6 tabbed dividers
> supply of lined notebook papers
> A supply pouch
> two pocket folders
> a supply of clear sheet protectors
> Reminder sheet

Trevor’s School Supply list:
Pencils (12)
-Colored Markers
-Colored Pencils
-Twistable Crayons
-Dry Erase Markers (4)
-Glue Sticks
-1 1/2” White Binder
-Colored tab dividers
-Spiral notebook wide rule
-Composition Book
-Pencil Box 8”x4 1/2”
-Clorox Wipes
-Box of Tissue
-Standard Eraser not for pencil top


-Julius

An afternoon at the pool

Justin, Trevor, and Kristen spent the afternoon
by playing at the pool to welcome Jed and Keanu back
to San Diego, and play with Jaela and Ricki as well.

Seems like Summer has laready passed as school
has started which signals the coming of Autumn.

An afternoon outside with a nice sunshine is
a late Summer treat.

Welcome back Jed and Keanu.



Click on the image to see more pictures

beginning body boarding

beginning body boarding

-blog entry by Justin

According to Wikipedia,

http://www.google.com/search?hl=en&defl=en&q=define:Boogie+board&sa=X&oi=glossary_definition&ct=title

Boogie Board (n): A slang term used to refer to a small roughly rectangular piece of foam, shaped to a hydrodynamic form. This is used in bodyboarding.

The bodyboard is ridden in a similar way to the more well known surfboard, but is predominantly ridden lying down, (or 'prone').

*******

I went out to Beach today to try my hand on Boogie boarding.

Man! that was a lot of fun. The surf at the Beach has not been as big lately.

I'm still learning how to do it. Riding a wave can take you as far as 50 feet

maybe further as I get good at it.

I can't wander out to the deeper water yet but it was a lot of fun just the same.
Check out some of our pictures.

Click on the picture above to see more pictures.

-Justin

Justin SInlao has invited you to join Friendster

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Sagot ko sa "Get to know me!"

1.. What time did you get up this morning? 4:30 AM , aga ano ...

2. How do you like your steak? Medium Rare, pwede na rin, yung may Barbecue Sauce ha ….

3. What was the last film you saw at the cinema? Transformers, kasama ko si Calvin at Justin

4. What is your favorite TV show? Don't watch much TV eh, Discovery or Food Network pag sinumpung. Pag di ako maka labas on a Sunday, EWTN Network channel para doon na lang ako attend Sunday Mass.

5. What did you have for breakfast? Mabilisan eh, cup of black brewed coffee na Barako with sweetener atsaka toasted Pan De Sal na may palaman na peanut butter and Jelly.....sarap kaya!

6. What is your middle name? my Mom's last name: Estabillo

7. What is your favorite cuisine? Siempre sariling atin: Filipino Cuisine. I've been into learning Filipino classic dishes: Chicken Adobo, Pinakbet, Sinigang na Baboy, bachoy or Igado, o gutom ka na ba? ha ha

8. What foods do you dislike? makulit ……basta't hindi lason at maanghang masyado OK lang!

9. What are your favorite chips? Yun bang may halong suka na … ano ba yun?

10. If you could go anywhere in the world on vacation where would it be? Hmmm … siguro sa Holy Land: Jerusalem , Palestine

11. What kind of car do you drive? Truck lang na tacoma

12. What is your favorite sandwich? Ahh gusto ko yung Vietnamese Sandwich ... kasi may maraming pickled vegetables : bánh mì gà – yung may chicken, banh mi trung – may itlog, bánh mì bì may shredded pork, bánh mì thịt nướng yung may inihaw na baboy, o bánh mì xíu mại yug may pork meatballs, haaay… ginugutom mo naman ako eh ..

13. What are your favorite clothes? Di ako mapili eh …

14. What is your favorite CD at the moment?

15. Favorite brand of clothing?

16. Where would you want to retire? Sana nga maka retire na, kaso walang pang retire eh, kayod balat at buto muna ako????

17. Where were you born? Sa Pilipinas

18. What is your favorite sport to watch? Basketball okay din lang, Football pag Super Bowl Sunday

19. Who do you think will NOT send this back?

21. Pepsi or Coke? Coke yung Classic ha, huwag Diet, ewww….

22. Beavers or ducks? Ewan ….

23. Are you a morning person or a night owl? Ewan, night owl ata

24. Pedicure or manicure?

25. Any new and exciting news you'd like to share? Tsismoso/a ka nga …. AHAHAHA

26. What did you want to be when you were little? Gusto ko maging engineer. Natupad naman.

27. What is your best childhood memory? Pag nag order si Dad ng Apple Pie, Burger at French Fries sa 19^th tee sa John Hay pag may Birthday. Alam ko di mo na alam yun, tanda na kasi ako eh ...lols!

28. Piercing? Ay hindi eh

29. Ever been to Africa ? hindi eh …

30. Ever been toilet papering? Ano yan ?

31. Favorite day of the week? Pag kasama ko mga anak ko …

32. Favorite restaurant? Yung may pagkaing Pilipino, Salo- Salo Grrille sa Los Angles area.

33. Favorite flower? Bakit bibigyan mo ba ako ? Pulbusin ko kaya dibdib mo, AHAHA...

34. Favorite ice cream? yung ube flavor

35. Favorite fast food restaurant? In-and-Out, sarap burger nila eh, hindi dry

36. How many times did you fail your driver's test? Dalawa …

37. From whom did you get your last email? Hinihintay ko pa eh …

38. Which store would you choose to max out your credit card? Ayy.... hindi ko na gawain iyan

39. Bedtime? Pag natapos na ako nakikipag chat, LOL

40. Who are you most curious about their responses to this? Yung mga utu utong katulad ko nga (I second Tessa's answer) AHAHAHA!

41. Who did you go out to dinner with last? Si Lalaine, kumain kami ng Vietnamese Pho, nakaka gutom ang maglipat ng gamit eh …

42. What are you listening to right now? Tahimik sa paligid ko eh ….

43. What is your favorite color?

44. How many tattoos do you have? Wala nuh …

45. How many are you sending this email to? ito lang....

At the Beach on a hot summer afternoon

August 12, 2007


What's to do on a lazy and hot August Summer afternoon?
Ahh... the cool, refreshing Ocean breeze seems to be calling
out its name to the kids.



Click on the image to see more pictures

I took the kids to the Beach on a lazy Sunday afternoon
just to play sand, build castles, play with the surf.

They had a blast. Its a delight to see them play, enjoy the
outdoors.

Julius

Trevor's Kindergarden Graduation

Dear family and friends,


I just wanted to share you

Trevor's Kindergarden Graduation Protrait.




I hope you like it.

Julius

At the Beach with Manong Fidel and family 2007

Delayed entry:
June 24, 2007

At the Beach with Manong Fidel and family 2007

Manong Fidel, Ate Marivic, Francis and Martin
recently visited San Diego. They drove down all the
way from Sacramento the night before.

I took the three kids together with Manong Fidel and family
to Torrey Pines State Beach one hot, sun searing afternoon
for a picnic.

Click on the image to see more pictures

We visited Grandma Sanay and Uncle Ariong in National City afterwards
to see how Grandma is doing lately. Incdentally, Cora and kids are in town
so we had did lots of catching up.

Julius