Pictures are FUN. But moving pictures (by this I do not mean videos :| ) are waaay, better.
.gifs coming
Sunday, June 24, 2012
These Past Weeks
These past weekends, I've been going back to Laguna to spend my "school-free days" with Tita Pepay and her family, as well as with my other relatives. I've actually been planning to finally join the Echo Youth Choir in church but since it requires me to attend four consecutive SNLs, I decided to just do it maybe on July.
The reason: family reunion.
Me: Ate Pao, hindi po muna ako ngayon makaka-join sa choir.Then the next week,
Ate Pao: Bakit?
Me: Eh, family reunion. Minsan lang din naman kasi nagkikita-kita.
Ate Pao: Masyado naman kayong close. Di ba dati may family reunion din kayo?
Me: Ate Pao, hindi po muna ako ngayon makaka-join sa choir.
Ate Pao: Ah, hulaan ko. Family reunion na naman no.
Me: Ah,actually, opo.
Nunes Family + 2 others. :D
[This is just a sample.]
*Finally got the permission to upload the .gifs of the goofy pictures we had last night.*
I like this picture. Their reaction (especially that of Lucille's)---priceless.
Last night's picture of us. (Epic thanks to the tripod!)
Ate Rime had taken out the tripod and Randrei just exclaimed "Awesome" or something
So yea, thanks tripod.
Last week, I finally got my very own jar of Nutella;I had asked Tita Nemy for it the last time she called.
My brother has this weird Nutella addiction which once, compelled him to consume almost the whole jar and he just left my younger sister and I, a tablespoonful. Thanks, bro!
In remembrance of:
+the fats I've gained these past weeks because of all FOOD!
-the brain cells which died over the weekend because of my idleness
+the funny pictures we had
-and Kristen Stewart 's ever "not" changing face on Snow White & the Huntsman.
But this gif is mostly for my weight gain. :)
Tuesday, May 8, 2012
Paint the Sky
Paint the sky as it is.
I was on my way to work when I noticed that despite the generally sunny weather, most of the clouds had traces of gray on them.
And then, I just suddenly thought that if I was a painter (which I'm not), I would paint the sky the way I see it with my own eyes; though the weather might be good, there's always that gray color that can be seen along with the white fluffiness of the clouds.
And that if I am a writer, I shall try hard not to be biased in everything I write.
And that as a simple person living my 'everyday' different from my other days (monotony is definitely boring) I shall try to be as honest and straightforward as possible, and without regretting my act afterwards. AND NO SUGAR COATING!
I was on my way to work when I noticed that despite the generally sunny weather, most of the clouds had traces of gray on them.
And then, I just suddenly thought that if I was a painter (which I'm not), I would paint the sky the way I see it with my own eyes; though the weather might be good, there's always that gray color that can be seen along with the white fluffiness of the clouds.
And that if I am a writer, I shall try hard not to be biased in everything I write.
And that as a simple person living my 'everyday' different from my other days (monotony is definitely boring) I shall try to be as honest and straightforward as possible, and without regretting my act afterwards. AND NO SUGAR COATING!
Sunday, April 22, 2012
Individual
mas manghod. lapit na lang ko malab-ot. niwang.
manghod. mas taas. grabe kaniwang.
tiya.pinakamagulang kanday nanay.
tumbo! ako, si Nessi, kag si Red.
gin edit na
ni tanan
nakon.
-April 2012
Wednesday, April 4, 2012
the .gif Project
Tonight, I just learned how to make .gifs thus I abused such 'discovery' and came up with lots of .gifs from our recent Youcam-craziness-at-midnight :) With me are my epic dorm mate and friends Jasmin ( le model) and Justine (le troll).
You don't know the half of it.
Wednesday, March 28, 2012
Food. Glorious Food.
For our last requirement in Comm3, we were made to interview an expert on our topic of choice. I had always wanted to interview a cosplayer thus I suggested it on our FB group but sadly some other group from the previous semester had already done it. Our approved topic was "tips for budding restaurantuers" and I had no idea who to interview. There are only three real, good chefs I know and they're the chef judges from Junior Master Chef.
And then I remembered Jeanie. (Sorry Jeanie, I just started texting you when I needed help with our project). And then she recommended Chef Sau Del Rosario.
Finally, after days of constructing the letter (with major revisions plus the 'cryptic' handwriting) and gaining enough guts to send him an email, he consented. (I was in the library when my group mates found out about ze reply and I was running all the way just to see it on the laptop). He really was kind enough to consider our request and to even allot time for us despite his very busy week.
Our interview with him lasted for forty five minutes and though the captured video was a total failure [don't remind me], the things we've learned from that interview was very much inspiring. [Because I was in a hurry to move on with my life, I had deleted the entire Comm3 folder and unfortunately, one of the files inside was the video of our interview with Chef Sau.]
One of the things which according to him made him levels higher than other young, beginner chefs was experience. He had asked us if we knew Ratatouille, his life in France as a cook was very much like that, well, except for the rat. It was in that place where he had to catch the live fish being thrown to him, having his butt kicked by the French cooks while he goes searching for the fish that just slipped away, crying by the river Seine (to which he adds: It might sound cliche but it happened to me) and calling his mom that he's almost about to give up and being encouraged to just go on in return.
Chef Sau, one of the most-recognized chefs in the country, had cooked for the Pope, the president and various other celebrities but he says, "I treat them all the same.All customers deserve the best food, the best ingredients (60% ingredients, 40% skills) because they're paying for it." He had lots of other restaurants put up in various places all over the metro but Villa Cafe, his new 'baby' and the one where we had the interview, was one important place for him. The dishes served in the restaurant are from people close to Chef Sau; from those who had greatly influenced him on the course of his career. The adobo served in here, which I tell you is very delicious ( i don't know what else to say) is his mom's favorite.Other recipes are from his mentors,to which he just adds his own style; and there are lines written beside almost every dish in the menu, such as "Chef Sau's comfort food" :)
And then I remembered Jeanie. (Sorry Jeanie, I just started texting you when I needed help with our project). And then she recommended Chef Sau Del Rosario.
Finally, after days of constructing the letter (with major revisions plus the 'cryptic' handwriting) and gaining enough guts to send him an email, he consented. (I was in the library when my group mates found out about ze reply and I was running all the way just to see it on the laptop). He really was kind enough to consider our request and to even allot time for us despite his very busy week.
Our interview with him lasted for forty five minutes and though the captured video was a total failure [don't remind me], the things we've learned from that interview was very much inspiring. [Because I was in a hurry to move on with my life, I had deleted the entire Comm3 folder and unfortunately, one of the files inside was the video of our interview with Chef Sau.]
One of the things which according to him made him levels higher than other young, beginner chefs was experience. He had asked us if we knew Ratatouille, his life in France as a cook was very much like that, well, except for the rat. It was in that place where he had to catch the live fish being thrown to him, having his butt kicked by the French cooks while he goes searching for the fish that just slipped away, crying by the river Seine (to which he adds: It might sound cliche but it happened to me) and calling his mom that he's almost about to give up and being encouraged to just go on in return.
Chef Sau, one of the most-recognized chefs in the country, had cooked for the Pope, the president and various other celebrities but he says, "I treat them all the same.All customers deserve the best food, the best ingredients (60% ingredients, 40% skills) because they're paying for it." He had lots of other restaurants put up in various places all over the metro but Villa Cafe, his new 'baby' and the one where we had the interview, was one important place for him. The dishes served in the restaurant are from people close to Chef Sau; from those who had greatly influenced him on the course of his career. The adobo served in here, which I tell you is very delicious ( i don't know what else to say) is his mom's favorite.Other recipes are from his mentors,to which he just adds his own style; and there are lines written beside almost every dish in the menu, such as "Chef Sau's comfort food" :)
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| Now these are real thin-sliced chips. I forgot whether this was potato or banana. |
 |
| Pastel de Lengua. I was sweating as I was eating this one, spicy and yummy. And I particularly liked the way the meat(err, tongue) was cooked, I think the tenderness of the meat strands has something to do with the overall taste of every meal. I could've had removed all the sauce and the meal would still taste really good. BUT since I prefer half-cooked veggies, the potato and carrots didn't really suit my taste. |
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| Lengua (again). The sauce tasted really great. Creamy enough to scream "I'm the Lengua American version" but it wouldn't redirect your taste buds from the lengua to the sauce. |
 |
| Pizza-Pampanga version. This tastes nothing like the pizza you used to order on some pizza resto. |
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| Banana Butter shake. Never really tasted this one. But according to my group mates, it tastes more buttery than banana-ish. |
We had our picture taken with Chef Sau who before doing so had volunteered to wear his chef coat (I don't know what it's really called). Kitty, third from left, was a fan of Chef Sau and she actually dressed up for the interview.
And though I wasn't able to finish my meal because it's good for two (not for one) and the waiters didn't even warn us :| getting the chance to interview one of the best Pinoy chefs around and being able to eat a dish he made is just like walking on sunshine.
Nabusog ako,
ang sarap,
~good bye 500.
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AND, thank you Jeanie . :)
Buot man gid siya. Just ike you said.
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Monday, March 12, 2012
bookfair, books, booksale, Christian, college life, crazy post, floating bookstore, logos hope, sundae
At the South Harbor
MV Logos Hope
I finally went to Logos Hope at South Harbor (with my dorm mates) last Thursday afternoon (even if that meant missing a class).
This was Ate Norma, the Cebuana crew, who gave Jasmine the ticket because Jasmine seemed eager to volunteer.
The book prices are in units and the exchange rate is
1 unit=1 peso. So hard right? :)
There were different sections in the book store ranging from bestsellers, medicine books, classics, Christian/inspirational, cookbooks, languages, children's etc.
My favorite were the stalls filled with Christian albums, most of which are unavailable in the country (aside from Hillsong & probably Citipointe). What made me all giddy was seeing 3 Building 429's album in there; and MercyMe's too. I had a hard time deciding what to buy (since I haven't expected them to be selling these 'epic' things). Just after the main bookstore, there's this small section filled with 3 for 500 units McGraw Hill books along with 3 for 100 units Christian CDs.
I ended up buying this Music Appreciation book and the New Testament for Students along with 2 Christian albums.
After buying some books, one can (should-since you cannot go out without passing through this area) take a short journey through their audio-visual retelling of the parable,
"The Prodigal Son".
The International Cafe
-We get to view the city from here-
Because these two cans are non-existing in the Philippine market. :)
Who went there?
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Jasmine who was given a ticket to Logos Hope's Farewell Party (this afternoon-March 13).
photo credits to Jasmine, the only one with a camera :]
|
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| Me eating a sundae which a twitter friend had recommended. |
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| Ate Johan whose name was the same with the guy on the cafeteria serving the sundaes. |
 | ||
| Justine who would've been left behind if we went there on a Friday | . |
This was
the little theater where David,a crew member from Malaysia, did a short
magic show. Funny because when he asked the audience to guess where he
came from, most answered either China or Korea. The same thing happened
with Alex, who was actually from Thailand. Most of us answered Korea. 
For Angeli,
because she wanted to see
what's inside Logos Hope.
