Patent Unknown

Posted on July 12, 2014 by Christine Lailani

Chaos

Patent unknown….

As chaotic as that picture above. And you don’t have an idea what the image originally was.

Just to give you an idea, that photo was the result of my light textures experimentation with my camera. I took a photo of an oil burner that has a moon and stars design. Set to low light and long exposure, I just wiggled my camera back and forth, from side to side and achieved this – a state of confusion. Just like ideas.

A borrowed thought if not properly cited is plagiarism. And that is my dilemma now being a blogger. Because I honestly admit that my thoughts are not really my own. They are all a fusion of principles and theories influenced by the philosophers in my literary textbooks way back college days, by my former and current professors, by our Pastors and lecturers in church or even by a random jeepney driver ranting about life whom I happened to sit beside while commuting.

I believe the people who have every right to accuse anyone of plagiarism would be the philosophers and thinkers of the ancient times who have drawn their discoveries out from their own experiences and not from what they have already seen on a printed text or heard before from someone else.

But then again, a rule is a rule.

UP instilled that fact to me. Expulsion or a grade of 5 (Fail) for those guilty of the crime. So, I think this will then prompt me to make an “Acknowledgment” page in my blog to thank the people either one by one or in general with whom I have learned the ideas from which are now being reiterated in my sites. Check it out every now and then ‘cos you might be surprised if your name pops up in there too. Yes, I learn everywhere from anyone, anytime. 😉

But my greatest learning comes from God. I assure you, it is less chaotic and it’s one-sided – all to glorify and honor Him. 🙂

Patterns and Textures

Posted on June 29, 2014 by Christine Lailani

Details.

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?

Conversations with God might help. 🙂

Join us for our Mid-Year Prayer and Fasting by visiting this site: http://victory.org.ph/midyearfasting2014/

The Warrior at Home: VIKINGS’ Independence Day Treat

Posted on June 5, 2014 by Christine Lailani

#vikingspinoyako

In light of the Independence Day celebration, the newly opened branch of Vikings at SM Megamall came up with their home grown concept showcasing local cuisine but with a twist. Vikings, as 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 background and experience including that of Western and European. 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 to 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 with the French cuisine.

“Kuhol Cassoulet in Vol Au Vent”

A croissant, topped with escargot in creamy sauce, sprinkled with chopped parsley, this dish is a must-try. 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 attuned to the Pinoy palate because of the escargot twist.

Next dish they have on the Independence Day menu is the Lumpiang Ubod by Chef Mike. So where did the inspiration come from? According to Chef Mike, he would usually accompany his uncle saw coconuts, which at that time he didn’t understand what for. It was only when his aunt used the core of the coconut in cooking and preparing the “lumpiang ubod” did he understand where 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 are the perfect blend of its sauce which is not too sweet, not too thick 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 – what more a pumpkin blossom soup. Yes, a very interesting dish it is. Let me guess, it is now teasing your palate too, isn’t it? Without any further adieu, let me give you the particulars of this dish – creamy but not thick, buttery but not salty. Just the right creamy goodness.

“Cream of Pumpkin Blossom”

Moving on to the list, we have on 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. Never had an idea that “sisig” can 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 satisfied 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 home town 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 chili haters, 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. Pinangat by 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 highlighted the spicy taste of the red chili.

Callos Manilena by Chef Ian is reflective of 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 can be considered as one of the popular native dishes. The tripe and the sausage were perfectly cooked and the sauce is 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 Guinumis by Chef Mike. He has been making this recipe when he got his first job as a chef as it is his childhood favorite and 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 it stayed crunchy for quite a long time given that it’s a cold drink.

Next dessert would be Sayongsong by Chef Adam. According to him, it is a native dish from Surigao that is one of his favorite desserts since he’s 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 cuisine would best describe this new recipe as he has been making buchi when 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 the 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 is feeling down way back his childhood days and it has been his favorite since then. He added a twist to the pili tarts by combining it 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. It is delectably good.

“Choco Pili Tart”

Innovations are where Filipinos are good at invading even that sanctuary of baking pans and cooking pots – the kitchen. We never go out of style and out of sync. Ingenuity in the kitchen is a warrior always seeking for places to conquer and explore – just like a Viking. 🙂

#eatlikeaviking #vikingspinoyako

For reservations, you may contact Vikings SM Megamall in these numbers: 656-3888, 656-4888, 656-5888. They are open from Monday to Sunday between 10:00am to 2:30pm and 5:30pm – 10:00pm. They are located at the 4^th Floor, Mega Fashion Hall, Bldg. D of SM Megamall in Mandaluyong City.

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.

Bon appetit! 😉

www.wheninmanila.com

When In Manila writers with Ms. Raquel and Mr. Charles of Vikings SM Megamall.

(Special thanks to Vikings SM Megamall Marketing Head Mr. Charles Lee and Assistant Marketing Head Ms. Raquel Bartolome for the warm welcome.)

Vikings SM Megamall Assistant Marketing Head Ms. Raquel Bartolome and Marketing Head Mr. Charles Lee.

https://www.facebook.com/vikingssmmegamall

http://instagram.com/vikingsluxurybuffet

https://twitter.com/vikingsbuffet

MAY the Flowers Be with You

Posted on May 28, 2014 by Christine Lailani

Yes, it is “Flores de Mayo” or Flowers of May. 🙂

It is a yearly tradition celebrated during the month of May here in the Philippines. If you want to know more about this tradition, you can check Wikipedia’s article here: http://en.wikipedia.org/wiki/Flores_de_Mayo.

But this blog post is not going to be about the tradition per se but the flora and fauna photos I took one summer in my hometown in Bicol. That is because I love communing with nature THAT MUCH. Anywhere that has luscious greens, colorful flowers and a beautiful scenery – you will see me scrutinizing everything with the lens. But Mom’s garden is my usual favorite “playground.” 🙂

The tiniest ground orchid I have seen.

Cymbidium Orchid

Forgot to ask Mom what is this called. 😀

Cattleya Orchid

Dendrodium Orchid

But this last photo fascinated me the most in this collection. Not because it is an extraordinary specie but the concept of the subjects proved to be quite interesting for me. Although that is me – I just have a knack for making the simple to complicated and the mundane to absurd. 😀

Hydrangea

I was just reminded by the obvious contrast between these two subjects: a fresh flower and a wilted one. I only remembered one verse while staring at the two:

“Therefore, if anyone is in Christ, he is a new creation; the old has gone, the new has come!”

2 Corinthians 5:17

And with that, I end my article. 😉

Orchid: The Beauty That Clings

Posted on May 25, 2014 by Christine Lailani

Vanda: Mom’s favorite. 🙂

Incredibly, I know no other specie of the flora and fauna that thrives beautifully on a host except that of an orchid. It is such a spectacular relationship that balances the call of nature, completing the chain of life.

Life….

It can be desperate, it could get completely obliterated. Unless you have something to cling to – a sturdy host. Suppose we let the orchid thrive on water, will it die? Will the water nourish it? Or it will just turn into complete decay?

The questions seem endless.

Why not let an air orchid grow with its roots dangling, suspended in mid air, with its stem attached only to a string? Can’t it survive from the air around it and rainwater? Why does it have to be on a tree trunk, a branch, or a hanging pot?

Questions they are that we, unfortunately, have to take as they are. Science may have an explanation for it. But if I ask the general question “What for?”, then, I believe there lies the danger of questioning even our very own existence. An idea that I dare not entertain.

Acceptance is as crucial as life itself. Live for the moment, some say. But worry not on the future. Take the past as it is. For they are matters that do not lie in our hands to control and manipulate.

So where do we cling to?

Now that is a very good question to ponder on. But I’ll give you a clue to the answer – HOPE. Who/what gives you hope is your sturdy host. Read between the lines if you may, but the One who gives eternal life is our hope.

That is the One where all beauty clings. 🙂

My First Photo Shoot and Pizzeria Fun @ Leona’s

Posted on May 23, 2014 by Christine Lailani

3 Cheese Pizza

Yes, it was actually pizzeria fun before the photo shoot. 😀

I am into photography since 2010 but it was only now that I took the idea of capturing photos of people as subjects quite seriously. It was very challenging as it is entirely a different domain in photography that I am not quite familiar with. I was feeling lucky though that I didn’t have a hard time getting my desired shots. Of course, the model will be none other than the guy I spend most of my time with, the face I look at often and the image which preoccupies my mind most. (Really?) But it is God whom I love the MOST. Sorry about that, Hon. *wink* 😉

First Model, Mi Amor

Right angle, his best facial contours.

But he prefers this shot. 🙂

It was around 3 or 4 pm when we had the photo shoot and I chose the UP Diliman Lagoon as our venue since my college buddies and I spent most of our free time taking photos there during our college days and the greenery is just the perfect contrast for pictorials. It was really fun being the photographer this time. 😀

Now, going back to our pizzeria fun, Brian and I had a blast with Leona’s pizzas. They are soooooo DELISH! I am not sure if I am being bias at this point being a pizza and pasta lover, but oh boy, no other thin crust pizza have I tasted as good as theirs. Even Brian agreed that Leona’s pizza is the BEST pizza.

Leona’s Menu

Leona Art Restaurant

They are open from 10am-10pm from Mondays to Saturdays.

The crust was evenly baked. The danger with thin crust pizzas is that they could easily get overcooked ending up with a burnt crust but theirs is just right. Even perfect because the crispiness of the pizza lasted longer than we have expected (this gives you an idea that we stayed pretty long at the resto). 😀

The pizza that is like a chip. 🙂

Forks and knives on the spotlight.

Brian’s shot, Chili Flakes.

My particular favorite is their Garlic and Mushroom pizza. Actually it is Brian and I’s favorite among the three pizzas that we have tried: 3 Cheese, Pepperoni pizza and Garlic and Mushroom. The latter just had the best fusion of spices, cream and cheese. Well, aside from the fact that it is also vegetarian, you won’t realize that it has zero meat on it because of its rich taste which makes eating for us more enjoyable since we are on a diet. 😉

Garlic and Mushroom Pizza

Beef Taco

We also tried their Beef Taco which has a distinct “peanuty” flavor and very rich in other spices too, just the way Brian likes it. It was a perfect choice for a restaurant in terms of satisfying our taste buds.

And of course, since it is an art restaurant, our eyes were serenaded by art works here and there as well as trinkets and other collectible items that they are actually selling. A magnificent sight for me being an artist and an art lover. 🙂

The art corner.

Art and more art.

Collectible items for sale.

Porcelain bric-a-bracs.

Hmmm, I was wondering whose fingers are they?

Being a fashionista, my eyes gravitated towards the accessory section. I was adoring the workmanship of every bracelet when Brian chose this particular bracelet and bought it for me. *yihee* It has my birthstone too. Thank you so much, Honey. *tight hug* 🙂

The model for a while.

Trinket corner.

More trinkets.

Love gift from him, glass-beaded trinket with my birthstone – turquoise. ❤ 🙂

Trinket love, girly stuff, fashionista mode.

And to cap off the day, we had “isaw baboy/grilled pork intestines” and “isaw manok/grilled chicken intestines” at our favorite “isawan” in my alma mater at UP Diliman which is Mang Larry’s Isawan. We ate them ala picnic style at the Sunken Garden. Nature tripping for a date is always the best for me and Brian. Loving the simple pleasures, so to speak. 😉

He loved this most – his signature pose at the Sunken Garden. Go, Honey! 😀

The photographer and the model after the tiring day. 😉

P.S.

It is not the place that makes an experience worthwhile, but the person you are sharing that experience with. 😀

Summer Splashin’ at Anawangin Cove

Posted on April 29, 2014 by Christine Lailani

The hilltop view of the ocean.

The choice of our summer destination came just out of the blue. It was a random decision to have our summer getaway at Anawangin when I came across one advertisement over Facebook about tour packages.

We chose Anawangin Cove in Zambales for two reasons: 1) it is near the metro we wouldn’t be traveling for long hours and 2) the camping in the pine trees idea seemed interesting and exciting enough. So off we went planning and organizing the getaway.

Came the day of our summer escapade and we were absolutely thrilled the moment we set foot on the first island during our island hopping. It was Capones Island. A secluded, tiny island host to an old lighthouse. The island was littered with white, big stones smooth enough for you to walk on barefoot but I don’t recommend it at all as the stones tend to get really hot during the day until mid afternoon.

Beach of Capones Island

Me and Ja at the old lighthouse of Capones Island.

After Capones Island, we went to Camara Island, an island smaller than Capones with beautiful rock and cliff formations. After taking photos for a couple of minutes, we then headed to our final destination, the Anawangin Cove.

Rock and cliff formations.

When we got to the venue, the first thing that my gaze searched for were the pine trees. You wouldn’t see them right off the beach but only after crossing the lake that’s between the beach and the camping site. Our package included the camping tents that we will use, our meals for our overnight stay, 5 gallons of water, entrance fee, boat fee as well as fees for our tour guide.

The Anawangin Cove

We have no problems with the dressing and comfort rooms as there are about 14 of them and there’s enough water supply for all the campers. The toilets are clean although all of them do not have proper locks so I suggest you have a companion waiting for you outside when dressing up or using the comfort room.

The camping site is clean and all the staff are very generous in helping us with our needs and in providing assistance. Better prepare yourself with a good flashlight as there is no electricity and inform your family beforehand that there is no signal in the island for all communication networks.

The camping site.

The seaside is very clean and the pristine, shallow waters a few meters from the shore made it suitable for non-swimmers like me to enjoy swimming big time.

Our boat.

But what I wasn’t prepared at all was the trekking to the hilltop overlooking the Anawangin Cove. We were all not prepared for the treacherous hike with its very steep slope, rocky and slippery trail which resulted to shaking knees and extreme exhaustion. But tolerable enough to make your way up and down the hill. So, don’t worry. 🙂

The hill.

Onset of the trekking.

Halfway the climb, almost there.

But cheer up for all your efforts are just completely worth it when you reach the top and be amazed by the beautiful, picturesque scenery that’s in front of your eyes. Ahh the beauty of wonders that forever remain a wonder. 😀

Finally made it to the top!

The Anawangin Cove

After the trekking, my friends and I decided to take a dip to cool down our exhausted and tired bodies and then prepared for our departure from the island.

It was a wonderful experience that made me say I am VERY MUCH FULFILLED indeed. I am definitely looking forward to going back and appreciate the beauty of the Anawangin Cove once again. It’s beauty is endless, it is just plain captivating. Captivating enough to make your memories of it worthy reminiscing. Praise be to God for these awesome wonders! 🙂

Burger Project & Sbarro: Let the Hunger Games End!

Posted on April 25, 2014 by Christine Lailani

My burger project.

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!)

Little Shells, Little Shells

Posted on April 10, 2014 by Christine Lailani

Little Shells, Little Shells

A hanging lamp made of tiny shells. This is a common native ornament found in coastal areas like my hometown in Bicol here in the Philippines. The design is very intricate and weaving these delicate shells is quite a challenge as you have to make sure they won’t chip or break as you try to form them into different patterns.

This lamp is about 1 foot and a half long and we usually use a yellow bulb to light it up. The tiny shell used in this lamp is about the size of your pinky fingernail. Quite amazing, isn’t it? 🙂

Pin-Tayo Painting Benefit Workshop @ Sip and Gogh

Posted on March 13, 2014 by Christine Lailani

My Painting

Brian’s Painting

This was one superb painting workshop for a cause that Brian and I have pretty much enjoyed. It is like hitting two birds with one stone. This was my first painting session and it was a very memorable one. Praise be to God for this wonderful opportunity. 🙂

You can read more about our experience here:

http://www.wheninmanila.com/tabang-tambayan-pin-tayos-color-bursting-at-sip-and-gogh/

Brian and I with our finished paintings.

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