The musings of a wandergeselle about faith, literature, music, dancing, culture, food, travels, art, fashion, photography, life experiences, and everything in-between from journée to journée.
Never a piece of art can go without them. Never can an artist, a photographer, a fashion designer nor a dancer do their craft without them. In general, never will a project be made complete without them.
In photography, emphasis is given more on the details presented through the photographs. I usually highlight details in my photographs through patterns i.e. angles, positioning, etc. and macro shots.
The following snapshots are just a few of my favorite “detailed” shots:
Dried Anahaw Leaves
Colorful Woven Chair Made from Abaca
The Balustrade
In life, when patterns no longer benefit you, it is best to break them. Otherwise, the texture of your life will be nothing else but rough most of the time. Make it smooth sometimes, make it glisten, try a different pattern this time. What pattern, you say?
When I was saved, the next thing I prayed to God was for Him to use me as an instrument to reach out to the people who are “lost” and let them know about Jesus Christ. Little did I know and neither did I really understand what being an “instrument” meant back then. Until came that time when I was given the actualities on what it really feels and what is it really like to be used as an instrument.
I have learned two things when God used me: sacrifices and humility. Exactly how God sent Jesus Christ as the way for us to be saved. To follow Christ is to accept Him first as your Savior and be Christlike. It meant going through sacrifices and having humility. I didn’t understand at that time why I had to go through the same things I went through before when I am already a Christian now, pure and devoted. Trials after trials came. Setback after setback. I got corrupted again but I held on to my faith. I noticed that the more I become bolder with my faith and in my devotion, the enemy strikes even harder and more painful this time.
But, what the enemy didn’t know that for every hardest blow I take, I come out unscathed. For every failure, I come back up twice as high as I fell. I have wounds, but I am made whole again. For I have a God who heals, who restores and redeems. 🙂
“Cast your cares on the Lord and He will sustain you; He will never let the righteous fall.” – Psalm 55:22
Sacrifices played a crucial role being an instrument in spreading the Word of God. It meant persecution, corruption at one point and eventually reaffirmation of faith. To sacrifice is to bleed, to lay open your wounds, to submit every part of your being for the good of one or many.
To be able to endure sacrifices is humility at its best. You are subdued to the lowest point of your weaknesses leaving them raw and open and yet this is what gives you the opportunity to trust God and have faith in Him wholly, with no reservations and with utmost sincerity.
Indeed, when you reach out to the “lost,” how would you help them when you don’t know what they really are going through? How can you sympathize with them when you don’t know the pain they feel, the sorrow they go through, and the struggles they face in every aspect of their lives? I had to experience them too. And when I went through all that, I already know how to deal with them, I know what to do when I make this mistake, I already know who and where to turn to. And that is what they needed to hear, that is what they needed to learn and that is why God gave me the task.
Testimonies are always the best examples of salvation and ultimately, of God’s love through the Cross. They are the best motivators for a changed life, so to speak. I was subverted back to who I was because God is assured that I can never be led astray this time. Though I have to make the sacrifices, He knows I will be going back to Him, seeking and reaching Him out all the more. Then, share the Word and the meaning of the Cross.
Yes, being an instrument is a two-way learning process. I, too, was learning. I, too, feel the pain. I, too, feel the struggle – with them who are “lost.” But the only difference, I had a steadfast faith and I know the meaning of the Cross. I always go back to God, I always think about the Grace. I “report” what I did, I repent if I made mistakes along the way, I submit to His will and then I accept what needs to be done next through prayers for continued guidance from our Father.
“For in Christ Jesus neither circumcision nor uncircumcision has any value. The only thing that counts is faith expressing itself through love.” – Galatians 5:6
At the end of it all, I ask myself: “Why do that, Tin? Why ask God to give you the task of being an instrument in letting people know about Him? Why let yourself go through all the pain and the sacrifices?”
At first, I don’t know the answer. But God gave the answer: it was LOVE. He loves us so much that is why He sent His son Jesus Christ to save us from our sins. I love my God and Jesus Christ so much for this GRACE, I love the people around me too much I want them to be saved too. It was all for LOVE that I will endure the sacrifices, that I will accept humility. For I know too that this LOVE that saved me will be the LOVE that will save them all too.
This was the love that I used to sarcastically joke about. The love that I used to amusingly take for granted. The love that I have no regard at all. And yet, it was because of this LOVE that I survived in this world.
“Therefore, since we have been justified through faith, we have peace with God through our Lord Jesus Christ, through whom we have gained access by faith into this grace in which we now stand. And we rejoice in the hope of the glory of God.
Not only so, but we rejoice in our sufferings, because we know that suffering produces perseverance; perseverance, character; and character, hope. And hope does not disappoint us, because God has poured out his LOVE into our hearts by the Holy Spirit, whom he has given us.”
– Romans 5: 1-5
Before I end this article, I would like to share this verse as a reminder so as to not fall into the trap that the enemy has set out for us in order to cut in on our RACE towards GRACE:
“The acts of the sinful nature are obvious: sexual immorality, impurity and debauchery; idolatry and witchcraft; hatred, discord, jealousy, fits of rage, selfish ambition, dissensions, factions and envy; drunkenness, orgies and the like. I warn you, as I did before, that those who live like this will not inherit the kingdom of God.”
– Galatians 5: 19-21
Forgive yourself, no one is condemning you. But continue to do what is good, what is right and what is pleasing in the eyes of the Lord. So my dear brothers and sisters, I pray that may we all work together towards having this through Jesus Christ our Savior – LIFE IN ETERNITY and continue the good fight of faith, no matter what it takes. 🙂
In light of the Independence Day celebration, the newly opened branch of Vikings at SM Megamall came up with its homegrown concept, showcasing local cuisine but with a twist. Vikings, contrary to popular belief, originated here in the Philippines. Yes, it is “proudly Pinoy.” Thus, all the dishes included in their Independence Day theme are popular local dishes infused with the chefs’ different culinary experiences, including those from Western and European backgrounds. So, let’s start the gastronomic adventure, shall we?
Escargot. Ever heard of the name? I am sure you have. If you haven’t, allow me to introduce you “kuhol,” the local term for escargot. Kuhol Cassoulet in Vol Au Vent is how Chef Bendo would call this dish. It originated from “ginataang kuhol,” a recipe in Gandara, Samar, which Chef Bendo’s lola would usually prepare for him back when he was a kid. He then incorporated this dish into French cuisine.
“Kuhol Cassoulet in Vol Au Vent”
This is a croissant with a twist, made delectably good with escargot in creamy sauce as its topping and sprinkled with chopped parsley. I have thought of one pairing similar to this dish – that of caviar and unsalted cracker/bread, except that Kuhol Cassoulet in Vol Au Vent is more adapted to the Pinoy palate because of the escargot twist.
The next dish they have on the Independence Day menu is the Lumpiang Ubod by Chef Mike. According to Chef Mike, he got the inspiration when he would accompany his uncle when cutting coconuts. It was only when his aunt used the heart of the coconut in cooking and preparing the “lumpiang ubod” that he got an idea of what it is used for. It became his favorite since then and been cooking the dish often.
“Lumpiang Ubod”
What I particularly liked about this dish is the perfect blend of its sauce, which is not too sweet, not too thick in consistency, and the crunchy garlic. The “ubod” inside the wrapper was cooked perfectly well, and this dish never fails to satisfy the Pinoys when it comes to “merienda” classics. An all-time favorite of many, so to speak, and that includes me.
What we have next on the menu list is the Cream of Pumpkin Blossom. This is the first time that I have tried a pumpkin soup. And it’s not just your regular pumpkin soup because it is a pumpkin blossom soup. It’s quite an interesting dish with a mild flavor but tasty enough to tease your palate. The consistency of the soup is not creamy but also not thick, buttery but not salty. It’s just the perfect blend of creamy goodness.
“Cream of Pumpkin Blossom”
Moving on to the list, we have in the spotlight one popularly craved food nowadays – “sisig.” But wait, it wouldn’t be your regular “sisig” on a sizzling plate, but on a dough. Let’s all welcome the Sisig Pizza. I never thought that “sisig” could be a pizza topping, as it is more commonly served as a viand partnered with rice.
“Sisig Pizza”
According to Chef Allan, who created this one-of-a-kind dish, aside from being popular, “sisig” is also one of the dishes that he first learned to prepare and cook. A typical Pinoy recipe, he decided to give it a twist by infusing it with Italian cooking, his line of cuisine. I have always loved thin-crust pizzas, and being a “sisig” and pizza lover, this dish is just a 2-in-1 combo that satisfies my cravings for both.
Now this next dish is already familiar to me, being a native of Bicol – Ginataang Pagi or Cannelloni. We usually call this dish “kinunot” in my hometown in Bulan, Sorsogon. It is stingray cooked in coconut milk, “malunggay” leaves, and chili, where Bicol is known for. Chef Anthony chose this dish as part of the Independence Day menu because of its complex flavors.
“Ginataang Pagi or Cannelloni”
If I am to find the twist in this dish, it would be the interesting idea that Chef Anthony cooked it ala cannelloni style using a cylindrical pasta and the “ginataang pagi” as the filling. To all non-chili lovers out there, there’s no need to worry about flaming tongues after eating this dish, as the chili taste is just mild enough to tickle your taste buds but not strong enough to make you not eat some more.
And more Bicolano dishes are to follow in the menu list. Pinangatby Chef Anthony is next. He was inspired to include this dish in this year’s Independence Day theme, being his wife’s favorite and also her family’s. He researched and perfected this dish the way that her wife would have it done.
“Pinangat”
This has been one of my family’s favorite Bicolano dishes as well. But what totally got me hooked with Chef Anthony’s version is the filling between the taro leaves. It consisted of coconut meat cut into thin strips with creamy coconut milk sauce that is a bit spicy.
And of course, Bicol is popularly known for this dish: Bicol Express. Chef Rey perfected this dish since his parents loved it so much. He intended to share this recipe with Vikings, being his second family now.
“Bicol Express”
It is surprisingly not too hot, contrary to what I expected. Which is good, as not all Bicol express lovers like it served extremely spicy. Some versions of Bicol express included coconut milk, but I prefer this version as it totally highlights the spicy taste of the red chili.
Callos Manilena by Chef Ian highlights the Spanish influence on our cuisine, especially for those living here in Manila. His family would always prepare this dish during special occasions and celebrations, thus it can be considered one of the most popular native dishes. The tripe and the sausage were perfectly cooked, and the sauce was very similar to our “menudo.”
“Callos Manilena”
Of course, any menu wouldn’t be complete without the desserts. For the dessert corner, we have the Guinumisby Chef Mike. He has been making this recipe since he got his first job as a chef, as it is his childhood favorite. And he found out that the “palamig” that his mom would make for him and his siblings way back then is called “guinumis.”
“Guinumis”
It is not the regular “palamig” because of its assorted ingredients, similar to that of halo-halo. I particularly loved the Rice Crispies and how they stayed crunchy for quite a long time, given that it’s a cold drink.
The next dessert would be Sayongsong by Chef Adam. According to him, it is a native dish from Surigao that has been one of his favorite desserts since he was a kid. It is sticky rice colored in light purple and wrapped in a cone-shaped banana leaf, which is similar to that of “calamay,” Bohol’s sweet delicacy. The caramel is just the perfect partner for this dessert.
“Sayongsong”
Second to the last in the dessert corner would be the Buchi con Yema by Chef Jogat. Infusing the Chinese and Filipino cuisines would best describe this new recipe, as he has been making buchi since he started working as a chef. Yema is one classic Filipino dessert that is a popular favorite. It is the crunch of the buchi that actually made this dish extra special.
Buchi con Yema
Last but not least would be the Choco Pili Tart by Chef Paolo. The inspiration for this recipe came from his love for sweets, especially with nuts. His mom would buy him a sweet delicacy every time he was feeling down way back in his childhood days, and it has been his favorite since then. He added a twist to the pili tarts by combining them with chocolate. What I loved about this recipe is the way the chocolate has been prepared, which serves as a cup for the pili tart, topped with cherry and white chocolate.
“Choco Pili Tart”
Filipinos are just good at innovating, even in that sanctuary of baking pans and cooking pots – the kitchen. We never go out of style and out of sync. Indeed, ingenuity in the kitchen is a warrior always seeking places to conquer and explore – just like a Viking. 🙂
#eatlikeaviking #vikingspinoyako
For reservations, you may contact Vikings SM Megamall at these numbers: 656-3888, 656-4888, 656-5888. They are open from Monday to Sunday between 10:00am and 2:30pm, and 5:30pm and 10:00pm. They are located on the 4th Floor, Mega Fashion Hall, Bldg. D of SM Megamall in Mandaluyong City.
Vikings SM Megamall
Vikings SM Megamall
Vikings SM Megamall
Vikings SM Megamall
Vikings SM Megamall
They also have promos for birthday celebrations and you can check them out in their website: http://vikings.ph/.
Vikings SM Megamall
Have nothing to do on June 12? I say, have a buffet and #eatlikeaviking. Help spread the word with the hashtag #vikingspinoyako when you post your awesome Vikings photos on IG, Twitter and Fb.
The Journeyman's Moments 