Thursday, September 29, 2005

Got this from here --

The Food Lover's Write-Off

What is your favorite:

1. Soft Drink - I try not to drink soft drinks -- but during those times when that's all there is to drink, Root Beer and then Sprite
2. Ice Cream Flavor - Double Dutch, followed by Pistachio and then by FIC's Raspberry Rapture
3. Fast Food Restaurant - Jollibee
4. Type of Pizza - Pizza Hut Pan Pizza! -- Bacon Cheeseburger Lover!
5. Thanksgiving Dinner - ?
6. Snack Food - chips
7. Side Dish - mashed potatoes, coleslaw
8. Food to Eat While Driving - I don't drive ^_^;;
9. Food for Breakfast - Bacon or Corned Beef but I'm happiest with a peanut butter and nutella sandwich ^_^
10. Sit-Down Restaurant - Cibo, Mandarin Oriental's buffet
11. Italian Dish - pesto on pasta, panini!
12. Chinese Dish - congee, fookien-style fried rice
13. Sandwich - peanut butter and nutella, Food After Thought's Ham-Salami-Lettuce-Tomato-Cheese with Mayo and Mustard
14. Cheese - Cheddar, Brie
15. Donut - anything with chocolate or hazelnut
16. Type of dessert - really dense chocolate cakes, ice cream, fruit
17. Type of Cake - chocolate cake or cheesecake
18. Vegetable - carrots, broccoli, asparagus
19. Fruit - bananas, strawberries, lychee!
20. Food In Bed - I don't eat in bed -- crumbs are evil! >_<
21. Beer - I don't drink beer
22. Drink With Dinner - water
23. Fruit Juice - orange or avocado (shake)
and Finally...
24. What is your favorite meal? - every meal I eat with my hubby

Thursday, September 22, 2005

Resolution --

I decided to stay late at work yesterday to attend a talk on Teaching the Novel by DM Reyes. I sat beside him as he was giving the talk and I felt it -- inspiration. Words and ideas flowed in -- when I tried to hold on to them, they slipped through my fingers.

But still.

It was wonderful while it lasted and I am thankful for the reminder.

The talk lasted for one hour and, when it ended, I wanted to listen some more -- I wanted Sir DM to keep talking, to share more of his insights.

Breathless -- that's the word. At the end of the day, instead of feeling exhausted, I felt energized -- I wanted to do more.

... so that's what a good teacher does.

I want to be like that.

Oh, the resolution --

I will be reading more and will be thinking more. I'm going to immerse myself in the world I had grown distant with --

It will be an interesting reunion. ^_^

* * *

In other news --

I am smarter now. We have decided that we are having curry tomorrow and I have started preparing it today. I also cut my beef into smaller chunks.


Tuesday, September 20, 2005

Yesterday --

Was International Talk Like a Pirate Day --


This is cute. ^_^

Thursday, September 15, 2005

Who would've thunk? --

Jin shared this link with me --

Clickety click!

It's a lovely read, so go ahead. ^_^

* * *

Lovely weather we're having --

My bro wrote about how we will be experiencing this kind of weather for a day or two -- there's a really thick set of clouds looming over our country and it doesn't seem to be moving maybe it's here for the sights or the shopping. =P

See the cloud and our country here.

Tuesday, September 13, 2005

For people interested in getting the Gocco --

Click here!

Thursday, September 08, 2005

How to get your boy to eat his veggies --

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Get some asparagus spears and wrap them around bacon. Do not be alarmed by how thick the bacon is. When it cooks, it shrinks and tightens around the asparagus.

Gabs and Mase were visiting and they tried it. It was yummy. Bacon was nice and crisp and the asparagus were just as yummy.

And the curry --
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It was yummy and, in retrospect, well worth the time it took. I still have half a pot for tomorrow. Yum! ^_^
Yesterday --

Was an off day -- I was not zen with the world. At all.

My classes were both "bleh" -- one refused to go along with a really nice discussion on critical thinking (and I had a really great intro to it pa naman ~sigh~) and my other class took the entire first period to find the damned thesis statement in the essay they were assigned to read.

And then, I was planning on making curry (Japanese curry) and had Johann defrost the beef so that when I get home after 430, we could start making it na.

I get home at 5 and the beef is ready, I just had to chop the potatoes and the carrots.

At 520, everything is ready for the searing -- our gas stove refuses to cooperate so I use the electric stove.

At 540, the meat is nicely browned and you could smell the lovely mix of garlic and onions and it was time to put in the water.

I waited for the water to come to a boil and then I lowered it to a simmer (to let the meat tenderize) --

At 600, the meat was still too tough.

At 620, still no go with the damned meat.

At 640, I started to panic because the curry wasn't ready yet. We decided to get pizza.

At 700, the meat was finally showing signs of tenderness.

At 720, I added the curry mix and let it reduce.

I finally had the curry ready at almost 8.

And, yes, I chose the right cut of meat.

The bright side? We have dinner for today ready already.

* * *

Print Gocco info --

It seems that my day with Camy and Elbert has stirred interest in the nifty machine. (Am happy about that and, in truth, that's part of my mission -- to spread Gocco goodness to everyone who is willing to experience it. ^_^)

Q&A time:
1. What is the Print Gocco?
You can read about it here, the Gocco website. This is a pretty good introductory site, which lists applications and whatnot. There's even a listing of dealers in the United States.

The site features an old model of the Gocco, the B6. This model has been replaced by the PG-5. I have a PG-5 and the only difference I can see is color and size of the machine itself.

You can also visit the Australian website (Nehoc) where I purchased my Print Gocco from. I would suggest taking time to explore the website as it has a comprehensive discussion of the many Gocco products out there. It also has videos, which you can view online on how to print with the Gocco.

It was through Nehoc that I discovered the Singaporean retailer of the Gocco. Potato Farm. And they also sell the Gocco and offer classes. When I was there during the summer, I was planning to meet up with the owner, attend a class and purchase all of my Gocco needs. Unfortunately, the address we followed was their old address and they apparently have a new store location.

For people with relatives there or for people who plan to go to Singapore any time soon -- this is the map to their new location.

2. What can the Gocco do?
A lot of things -- but basically, it's a countertop printing machine. It uses the stamp method (think old presses). You can print on fabric, on CDs, on ceramic tile and on paper -- you just have to have the right ink.

There are higher-end Goccos that can even to CYMK processes. O_o

3. How much does it cost?
The Gocco is a little under 10k, not counting shipping. I think it's worth it, though -- I printed the label of my wedding giveaway with it. I printed my missalette cover with it and I recently printed my thank you card with it.

Of course you can do all these things with a printer and it would come out nicer and more professional. I guess the Gocco would appeal to people who appreciate the handmade look and how organic the whole method is.

4. Where can I get one?
As Elbert pointed out, it's available everywhere else but here. I purchased mine from Nehoc because Australia is closest to us and shipping was cheaper than if I had it brought in from the US.

Anyhoo, here are some places to get it from:
Philippines - c/o Tin
Australia - Nehoc
Singapore - Potato Farm
US - Dick Blick
- Think Ink
- plus you can look at the dealers list on the Gocco homepage
- Ebay

Tuesday, September 06, 2005

Gocco day with C and E! --

Finally! A day with Camy and Elbert! They came early this morning and I introduced them to the wonderful world of Print Gocco.

It was cute watching the two of them work side by side. At times I felt I was intruding on their sacred space ^_^ --

The outcome was excellent! (It's so wonderful to see the Gocco being put to such creative use.) Each one produced a print and went home with a master screen of their work. We also talked about making postcards and bookplates.

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Camy and her camy army! Raar!
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In case we go missing --

You will find us at National Bookstore Cubao, the 4th floor.

We went there yesterday. It was my first time to go there and it was Johann's first time to go there in a really long time. We fell in love with the 4th floor.

I think I want to live there.

They have copies of Frank Cottrell Boyce's Millions in HARDCOVER for PhP250. I'm thinking of getting that and giving up my paperback version. Johann was able to find the Katherine Kerr series he's been lusting over for the longest time. And he got 3 of her books for the cost of 1! (PhP160 x 3)

They had Tom Holt books there as well. And Jasper Fforde. Gads, it was maddening!

We kept saying we were going to go after we finish with a shelf and then we end up with another shelf of books -- >_<

It was fun, fun, fun. We plan to go back tomorrow. ^_^

Thursday, September 01, 2005

In other news --

I made this for dinner:
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... if it's not recognizable, it's my version of Katsudon.

It's a simple recipe and one that, surprisingly, did not take long to prepare.

Johann was amused that I started taking pictures of the finished product. We shared the *ahem* feast with our neighbor (my brother ^_^). They both thought it was good. I'm so happy! XD

The recipe: (naks!)

For the tonkatsu:
Pork cutlets (I used pork steak sold in packs of 4 from Rustan's Fresh - PhP66 for 4)
Japanese breadcrumbs
Egg (beaten)
Salt & Pepper

I flattened the pork steaks by putting them between clingfilm and pounding at them with a bottle of ketchup. Then, I dredged them in flour (seasoned with salt and pepper), carefully shaking off the excess. A quick dip into the egg and then the Japanese breadcrumbs.

I put it in the fridge to "set" for a few minutes. I used that time to prepare the rice. When the rice cooker switch hit "warm", I started to prepare the sauce:

6 tablespoons soy sauce (we used Kikkoman)
4 tablespoons vinegar (we used Datu Puti) -- but if you have Mirin, it would be better
1 cup water (Dashi stock was suggested)
5 tablespoons of sugar
Onions, sliced into slivers

Dump everything in a shallow pan and allow the onions to soften. (Taste and season to your liking.) Make sure the pan you use is big enough to hold the tonkatsu.

At this point, I took out the pork from the fridge and heated up a pan (and put oil in it) -- fry the pork, 4 to 5 minutes on each side and then take them out and slice them (but not all the way through -- you know what this looks like people, don't make me suffer by having me explain this >_<)

Check the sauce, the onion would have softened and the sauce would be nice and steamy. Place in the tonkatsu (they're tonkatsu now because they're cooked! ^_^) in the sauce.

If you wanna be fancy (or you have eggs leftover from the week before and just want to consume them, like we did), beat some eggs and pour them on top of the tonkatsu and let them cook.

Serve rice in a bowl, place one piece of tonkatsu on top of the rice and spoon some of the onions and sauce on top.


More pics (because I am so proud of myself ^_^)
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What's going on? --

It's an image that has burned itself into my memory already -- Congressman Edmund Reyes of Marinduque standing alone, making a last-minute plea for his colleagues to sign the doomed impeachment complaint.

It was an exercise in futility -- the other "honorables" around him were too busy texting and talking to each other. He stood there waiting, trying to make eye contact with some other congressmen, but they just looked away.