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.
Home cooking is now easier with all the high-tech kitchen appliances and cooking equipment available in the market. Whether you know how to cook or not, prepping a dish has never been this easy, quick, and fun made possible by these innovations designed to make anyone’s cooking experience more enjoyable.
One of my particular favorites is the Turbo Broiler. You can whip up any recipe you like may it be roasted chicken or choco brownie using this kitchen appliance. Yes, that’s basically from viands to desserts.
How different is it from traditional ovens? I think they are the same as far as functionalities are concerned. But, Turbo Broilers are easier to clean and if you live in a condo, it’s a definite must-have because they don’t occupy too much space when using or storing it.
Actually, the truth of the matter is that I am posting this because I miss eating uga/tuyo/dried fish because I can’t cook it here in the condo. lol It’s my second favorite food next to LIGO sardines. Yum!
I love cooking for my loved ones. I just don’t want them to blame me when they gain weight. 😅 And I must say, all thanks to my family for being the best cooking mentors. They are not easy to please though when it comes to home cooked food.
My parents, most especially, require a particular cut, variety, and texture when selecting and preparing ingredients. My Dad also prefers bland meals, while Mom’s on the salty side. So you can imagine how challenging it was before for me to come up with one dish that will satisfy both of them. lol
But, without a challenge, we won’t become excellent in what we do. And with practice, patience, and passion, I must say that somehow I finally met their expectations. However, there are some dishes that I still can’t get quite right according to their preferences.
My own version of Pancit Bato.
Do check out some of my home cooked meals in the video below, and don’t hesitate to comment or message me if you want to know the recipe for a particular dish. I’ll be more than glad to send it over to you. ❤️
This is best watched in full-screen mode on YouTube. 🙂
P.S. My favorite website for Pinoy food recipes is Panlasang Pinoy. Though I tweak some of the recipes a bit to suit my palate. 👍👍
“Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more than food, and the body more than clothes?
Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father feeds them. Are you not much more valuable than they? Can any one of you by worrying add a single hour to your life?
And why do you worry about clothes? See how the flowers of the field grow. They do not labor or spin. Yet I tell you that not even Solomon in all his splendor was dressed like one of these.
If that is how God clothes the grass of the field, which is here today and tomorrow is thrown into the fire, will He not much more clothe you—you of little faith?
So do not worry, saying, ‘What shall we eat?’ or ‘What shall we drink?’ or ‘What shall we wear?’ For the pagans run after all these things, and your heavenly Father knows that you need them.
But seek first His kingdom and His righteousness, and all these things will be given to you as well. Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own.” – Matthew 6:25-34
I was supposed to write this article last December but the holiday rush, preparation and celebration with the family kept me from doing so.
This article though came in timely as my previous articles for this month were all about gifts (not your usual gift in a box with a ribbon) and the value of serving others through your gifts. I actually didn’t expect that last Sunday’s lecture will also be about that. Ah yes, it always is a wonder how things can be intertwined all because of God’s mysterious ways. 🙂
What is serving and how can we serve in a biblical sense?
“For even the Son of Man did not come to be served, but to serve, and to give His life as a ransom for many.” – Mark 10:45
“…and whoever wants to be first must be your slave—just as the Son of Man did not come to be served, but to serve, and to give His life as a ransom for many.” – Matthew 20:27-28
And the King will say, ‘I tell you the truth, when you did it to one of the least of these my brothers and sisters, you were doing it to me!’ – Matthew 25:40
I believe one way of honoring God and showing our thanks to Him is by sharing that love to others too. Let’s just say that you felt how much God loves you and it is just too wonderful to keep it to yourself that’s why you wanted to let others know and feel that kind of love as well.
In doing so, they might wonder what is it that’s been fueling your actions and though they might not understand it at first, this can be your perfect response – out of love.
“We love because He first loved us.” – 1 John 4:19
In the aspect of serving, we do find ourselves doing that knowingly or unknowingly with our families first and foremost. So last Christmas, I thought about preparing this roasted chicken recipe which was the first in the family’s Christmas celebration tradition.
Do take note though that I am no chef. lol 😀
I was just inspired and taught by my 3 older sisters who are very good in the kitchen and have such superb cooking skills they can invent their own recipe. Yup, no kidding. They really are that good.
Being the youngest, I grew up being the dishwasher. Haha Yes, you won’t believe it but my brother and I take turns in washing the dishes when we were younger. We are the two youngest members in the family, by the way.
On a side note, I just love being in a big family. You might not get to see or talk to all of them at the same time, yet you’ll still have one sibling to bug about every week aside from your parents. 😀
Anyway, as for my roasted chicken recipe, let’s just say I combined all the roasted chicken recipes I could find over the internet and came up with a “hybrid” roasted chicken. 😉
Roasted Chicken A la Bicolana
Here’s the recipe:
Ingredients:
1 whole chicken
1 bunch of lemongrass
1 cup butter
½ cup tomato ketchup
1 cup soy sauce
2 teaspoons Worcestershire sauce
3 tablespoons sugar
2 tablespoons salt
5 cloves whole garlic
2 teaspoons slightly crushed black pepper
4 onions cut into 4 parts
Procedure:
Combine all the ingredients except for butter.
Place the onions, garlic and lemongrass inside the chicken and marinate overnight.
Prepare the butter and remaining marinade for basting.
Preheat your oven to 400 degrees Farenheit and cook for about 1 hour or until the chicken is tender.
Top it with garnishing, serve and enjoy!
I intend to make this a yearly tradition – out of love for God, love for family and joy in serving others. 🙂
P.S.
Oh and one mistake from the roasted chicken recipe – don’t prepare 1 roasted chicken ONLY especially when there are about 8 persons hoping to try it. lol
I was expecting it to be served as an additional dish along with other meals but it became the main course – ooopps, my mistake. So yes, Mom wasn’t able to try it as she ate late and sadly, no roasted chicken leftover. I have this year to make up for it though. 😀
One thing more, the turbo broiler is a kitchen winner for me, nothing beats. ❤
It’s been a while since I had my last gastronomic adventure. Yes, lest I might fall into acquiring gluttony. So yes, I had to say “no” to eating lots and lots of food through all the multitude of opportunities to do so lying around, healthy or not.
But of course, depriving ourselves completely is never a part of God’s plans. For He wanted us to enjoy the best that life has to offer – that is, with the right kind of discipline and attitude. 🙂
Discipline, you say? If you are like me who now have this conscious effort to stay healthy through my food intake (I am getting older), then this article is the perfect article to read. Going a bit vegan for me is eating more vegetables than meat.
Do read along what Little India Healthy Cuisine has to offer. 🙂
We all know that Magneto is one of the greatest villains who ever grazed the world of Marvel Comics. But no, he is not coming to life in this article but another unique character who is a villain but not exactly a villain.
So without any further ado, please allow me to introduce to you…BAGNETO. Yes, the name came from bagnet (deep fried pork’s meat) and of course, Magneto, the villain.
Bagneto
But then again, he is not your ordinary villain. For what he has to offer is a gastronomic adventure that is beyond measure. That is, in terms of being tagged as the restaurant that offers the best bagnet here in Manila.
And the reason is that the owner of Bagneto is also a bagnet lover himself. The restaurant was put up out of love and passion for bagnets. Let me then give you the meal offerings they have all having one common ingredient which is bagnet.
Menu
First on the list is Kare Kare. I liked the consistency of the kare kare sauce. The peanut flavor is not overpowering and the vegetables are cooked just right.
Kare Kare
Next is Bicol Express. This is not extremely spicy as typical of the original Bicol Express.
Bicol Express
Another dish they have is the Binagoongan. The shrimp paste has that perfect blend of sweet and spicy flavors and not too salty.
Binagoongan
Then they have the original Bagnet dish which is plain deep fried pork’s meat and it is usually paired with a sauce and vinegar. I loved the vinegar they used for this dish which is similar to that of the popular Iligan vinegar called “sukang pinakurat.”
Bagnet
And of course, I will be saving the best for last – sisig. The first time I tasted sisig was in Bicol and the texture of their sisig is crunchy compared to the usual sisig being sold in other restaurants. And I was brought back to that first love moment when I tasted Bagneto’s sisig – it was all crunchy in every bite.
Sisig
And what I loved about the bagnet in all their dishes is that they stayed crunchy though they’ve been exposed for quite some time already after they were served.
Superb bagnet dishes.
Coke on the spot.
My first dining experience at Bagneto prompted me to give it a 5 with 1 as the lowest and 5 as the highest. It was because of this that I urged my bf to accompany me when I visited the place for the second time. And his experience? He became a sisig lover instantly though he used to hate sisig. True to it’s name, Bagneto indeed offers the best bagnet in the Metro.
Bagneto is located in this cluster of restaurants set along Malingap Street called ‘D Zone.’ Each restaurant has no particular seating restrictions and you can occupy any table of your choice even if it is in front of another restaurant.
Bagneto
Art on the pavement.
Tin Ginete
What I particularly loved about the place is the fact that its ambiance is so laidback which kind of reminded me of Italian restaurants at night wherein old chairs, benches and wooden tables fill a small nook lit by small yellow hanging lamps. There are also milk tea shops, Japanese restaurants, Mexican restaurants and a whole lot of various restaurants around the area.
Yes, if I can have bagnet everyday I really would. But I’ll stop here for now and let you do the judging. Head on to 33 Malingap St., UP Teachers Village, Quezon City and have a blast with Bagneto’s special bagnet. I know you’re going to call “him” your superhero afterwards. 😉
(Thanks Sheena, Becky and Jeanne for the invite, the photos and the great company!)
Indeed, it is feasting on a banquet of delish Cantonese cuisine in celebration of the Mid-Autumn Festival brought to you by one of the high-end restaurants at Bonifacio Global City in Taguig, Crystal Jade Dining IN. Its sister restaurant, Crystal Jade Shanghai Delight, which is located at Greenhills, has more affordable menu offerings, but both restaurants cater to a dining experience that’s truly worth savoring.
Coffee on a cup first.
Crystal Jade Dining IN’s Promo
Interiors of Crystal Jade Dining IN.
Table setup.
The Mid-Autumn Festival is one of the popular Chinese occasions celebrated, which is a harvest festival and also a time of the year for families and friends to get together and give thanks to the bountiful blessings of the year.
Boxes of Baked Bo Lo Barbecue Pork Buns.
Crystal Jade Dining IN has whipped up delectable dishes specially prepared for this occasion, which consists of the following: Jiang Nan Crispy Sliced Chicken Wrapped in Pancake, Shredded Chicken with Fresh Fruit Salad, Deep-Fried Garoupa Balls with Sweet and Sour Sauce, Sauteed Shrimp with Broccoli Flower, Poached Chicken with Cordycep Flower and Beancurd Soup, Fried Tofu with Mushroom and Chinese Cabbage, Crystal Jade Fried Rice and Mini Mooncake for dessert.
Mid-Autumn Festival Menu
They start their menu offering with a mix of pickled veggies that’s truly a teaser for the palate, along with a cup of chrysanthemum tea. It is just the right pair of light appetizers before they serve the main course.
Chrysanthemum tea.
Mixed pickled veggies.
Food styling. 😉
Starting off the list is the Jiang Nan Crispy Sliced Chicken Wrapped in Pancake, which is served along with hoisin sauce and crisp lettuce. What I love about this dish is that the chicken meat is very tender, and the hoisin sauce creates a flavorful accent to this dish.
Crystal Jade Dining In’s Chicken and Fish Cracklings
Preparing the Jiang Nan Crispy Sliced Chicken Wrapped in Pancake.
Jiang Nan Crispy Sliced Chicken Wrapped in Pancake
Jiang Nan Crispy Sliced Chicken Wrapped in Pancake
A perfect pairing for this is something fresh and light, such as the Shredded Chicken with Fresh Fruit Salad. This salad is a mixture of shredded chicken with watermelon and mango cubes, placed over crisp lettuce.
Shredded Chicken with Fresh Fruit Salad
Next dish that got me hooked on this menu would be the Deep-Fried Garoupa Balls with Sweet and Sour Sauce. The breading is perfectly crunchy in every bite, even though it’s been drizzled with sweet and sour sauce.
Deep-Fried Garoupa Balls with Sweet and Sour Sauce
The Sautéed Shrimp with Broccoli Flower is a light dish, very vegetarian, and I liked how they kept the broccoli crispy. It’s slightly blanched, I presume, just the way I prefer it.
Sauteed Shrimp with Broccoli Flower
They also have the Fried Tofu with Mushroom and Chinese cabbage, which is a perfect vegetarian dish with the tofu being an alternative to meat.
Fried Tofu with Mushroom and Chinese Cabbage
Any meal for me wouldn’t be complete without rice. The Crystal Jade Fried Rice is the perfect pair for all these flavorful viands, a classic and simple rice dish that is always present in every Chinese meal.
Crystal Jade Fried Rice
And of course, last but not least would be the Chicken with Cordycep Flower and Beancurd Soup, which has a very unique taste and yet has a flavorful blend of mild spices. I could not compare it at all with any Chinese soup dish I have tried, but it should definitely be on your list of must-try.
Poached Chicken with Cordycep Flower and Beancurd Soup
Any fine dining experience wouldn’t be complete without dessert and drinks, right? For their Mid-Autumn Festival menu, which is priced at Php3,800.00 for 4-5 persons and Php7,800.00 for 8-10 persons, they serve Mini Mooncakesfor dessert and your favorite fruit drinks.
Our fruit drinks.
Mini mooncakes.
After indulging ourselves with the lavish feast, I can’t help but admire and be enchanted by the stylish, sophisticated, and modern ambiance of Crystal Jade Dining IN. Their classy chandeliers gave that subtle warmth when combined with elegant pieces of furniture, creating that seamless blend of both modern and traditional Chinese designs.
Elegant Crystal Chandeliers
Dining tables near the entrance.
Table napkin on the spot.
If there is one key feature that totally captured my attention with the overall look of the place, that would be the high ceiling in the dining area on the first level. I loved high ceilings partly because I am claustrophobic and partly because it provides just the right amount of lighting to the entire area, leaving that impression of a wider, freer space.
High ceiling and mellow lights.
Well-arranged tables and chairs.
Though I must admit the place is indeed wide enough. It is a perfect choice to dine with your friends and family, and conduct conferences and meetings for large groups of people. They also have a function room for special gatherings on the second level and a couple more tables for diners.
Round table.
Wine corner.
Your Mid-Autumn Festival dining experience at Crystal Jade Dining IN doesn’t just end with good food, because for every Php5,000.00 minimum spend, you will get a chance to roll one lucky die in their traditional Chinese Dice Game. This entitles you to win a P1,000.00 worth of Crystal Jade Gift Voucher.
Let’s roll the dice!
Giveaways for the Chinese Dice Game.
I tried my luck and got these yummy treats as prizes: a box of Mooncakes and a box of Baked Bo Lo Barbecue Pork Buns, which I shared with my family and friends. So, don’t miss out on the fun, and why not try your luck too?
Yummy treats!
Baked Bo Lo Barbecue Pork Buns
Mooncakes
Dine with class, in style, and in good spirits at Crystal Jade Dining IN for the Mid-Autumn Festival celebration from September 1 until September 14, 2014.
(Photo Credit: Ms. Jane Go of Sugar, GoSpice)
(Thank you so much, Mr. Kenneth, and to the entire management of Crystal Jade Dining IN for the warm welcome!)
(Thanks as well, Ms. Tess, for tagging me along! )
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.
Okay, now that title might have given you so much of what I intend this article to be – PIGGING OUT. 😀
But just to set things clear and straight, Brian and I seldom pig out as we are on a diet. YES. We are both a fitness buff and we take working out pretty much seriously. That also includes eating in moderation. Discipline, with everything.
It was because we wanted to try this burger restaurant that we have decided to somehow have our “cheat” day. Unfortunately, it was Brian who cheated. lol Because I gave half of my share to him since I insisted on sticking with my diet. (Good job, Hon, for finishing them all for me!) 😀
The queue.
The lost nurse. 😉
If you are to read my previous food review posts, I am currently hooked on the concept of “projects.” And if you are to ask me why, that’s because I love trying out new ideas. I love to learn and experiment so to speak. Thus, the trip to Burger Project.
Their other branches.
In other words, Burger Project is all about making your own burger. It has the same concept with Project Pie that my siblings and I tried a couple months back (refer to this article: https://thejourneymansmoments.wordpress.com/2014/02/20/my-very-own-pizza-project-pie/). Both are very different though when it comes to choices of toppings (for the pizza) and fillings (for the burger).
To start on your project, you need to ask for an order form where you get to tick your choice from buns, burger patties, to vegetable fillings and a whole lot more of other ingredients and spices. Submit it to the cashier and pay your orders. Wait for a couple of minutes while they prepare your burger and voila, your special burger is now served. 🙂
Order forms.
His burger project.
The fact that I am oh so forgetful, I could not just remember the choice of ingredients I have for my burger. And it is because of this Brian and I almost switched burgers. ahaha Saved by the Jalapeno sticking out from his burger. 😀
Animal Fries
We also tried one of their specialties, the Animal Fries, made of fried potato strings with grilled onions, minced garlic, special burger sauce, cheese sauce and cheddar cheese. If we are to rate it from 1 to 5, 5 being the highest, we will rate it with a 4. Yes, because Brian keep on telling me (in between munches) that the burgers are SOOO GOOD we’re gonna come back. He is just a total burger person. 😉
Brian and I
Me and Brian
Checkin’ in at Burger Project, Maginhawa St., Quezon City
We were just so full after the burger experience so we decided to walk around Maginhawa Street and ended up at Moonleaf Tea Shop for a wintermelon milk tea. There is a long chain of great restaurants along Maginhawa Street you just have to keep coming back to try them all. 🙂
Next stop was Sbarro. An all time fave of mine. I had baked ziti, Brian had lasagna and we both had vegetarian pizza (spinach and mushroom). Yes, always include greens in your meals even if you pig out to maintain that healthy diet.
Baked Ziti
Lasagna
Spinach and Mushroom Pizza
After the food mania, we decided to just chill around by letting Brian take his first experimental shots in photography with a few tips from me, a not-so-pro photographer. Here are some of them. I must admit, he does have the eye for the aesthetics. Multi-talented boyfriend I have here. 😀 Lucky me and I thank God for that. 😉
Chipped Fingernail on the Spot
The Watch
The Baller
Yours Truly by Him.
(Thanks for everything, Honey! I love you so much!)
Sometimes it is too sweet, but sometimes it becomes too sour. Sometimes it is bland and sometimes it just has the perfect blend.
I grew up with a lot of fears. I grew up knowing too well what my weaknesses are. I grew up with a lot of insecurities.
I got out of that world. A hunger crept within me. I explored, soared – I am enjoying every single bit of it. That was my notion of “freedom.”
Danger was lurking the moment I stepped out and spread my wings. I soared high unwary of failures. I held on to what this world offers. I made a lot of mistakes, far too many I lost track of what is good and what is right.
Then I fell.
I felt an excruciating pain. A pain from a wound that is nowhere visible. I sobbed, sprawled in the bathroom floor, on my bed, in a corner. Endless gruelling fits of flowing tears that continued for days, weeks, months and years.
Then I surrendered.
I surrendered to His love. It was because of His love that I was saved. I repented and I accepted – my faith as my fate. That I am His daughter and that He is my Father and my Master. Obedience and service to Him who made what I have now and where I am now possible.
Did I ever think that I would be where I am now? No. I had no idea. But I had felt it. It was far too strong to dismiss. To heed to the calling of being where I truly belong – in His refuge.
My drink now? I must say it’s the four seasonsfruitdrink– a combination of different flavors. Not too sweet nor too sour, just the right flavor. I am just happy I am ending this year with just the right attitude, the right faith and the right spirit.
Now, let’s drink to that and be merry, shall we? 😉
The Journeyman's Moments 