Beer Pong!

I have this theory that people should drink only when they are happy.. it’s like drink to remember not to forget. And since the last time my friends and I had booze was months ago, we decided to celebrate the long weekend with food feast at Mezza Norte and a new beer adventure at El Buono.

Jera was the only person in our group who knows how to play beer pong. He was daring us girls and since we were no-chickenbloods.. we accepted the challenge! The losing team shall pay for the ‘lugaw’ breakfast later. Nice bet.

61 Scout Rallos Street, cor. Tomas Morato, Quezon City

PHP200 per game. 4 beers. 10 cups each team.

Shoooooot that ball!

The girls won the first game and the two boys managed to keep up on the next round. We were supposed to have a tie-breaker game but since we were invited to join the tournament that night we gave it a try. Well guess what? Our teams, Team Japan and Team China won.. in our dreams!!!!!!!!!hahahaha πŸ˜€ But it was a close fight, can’t wait to be back!

The Dream Team. πŸ™‚

Beerpong Masters.

We ended Saturday and started Sunday with an early breakfast at the Original Pares House.

Beef Pares

And you know you really had a good time when you wake up with a head ache and a husky voice.. but who cares? Taraaaaa! Let’s play again!HAHA πŸ˜€


Sunny Thought #9: There is always a seed of good.

The heavy rains and floods made us realize how strong we are as a nation.
We found a seed of good.

From Og Mandino’s ‘A Better Way to Live’, Rule Sixteen..

Search for the seed of good in every adversity. Master that principle and you will own a precious shield that will guard you well through the darkest valleys you must traverse. Stars may be seen from the bottom of a deep well, when they cannot be discerned from the mountaintop. So will you learn things in adversity that you would never have discovered without trouble. There is always a seed of good. Find it and prosper.

Painted during last Saturday’s Watercolor Crafternoon.

Watercolor Crafternoon with My Favorite Classmate

Since I was alone when I attended the Calligraphy Crafternoon last month.. I promised myself that I would bring one of my friends to one of the workshops next time. I wanted to share with them the joy of discovering a new therapeutic hobby or that happy feeling of reviving old skills.

So last Saturday I tagged my bestfriend along with me to attend Teacher Alessa’s Watercolor Crafternoon at Pipino Veg. Pipino, owned by the CraftMaster, Teacher A, serves healthy vegetarian meals, guilt-free sweets like cakes, muffins and cookies, and refreshing smoothies.

Watercolor Pan Set and Brushes given to each participant.

Teacher A explained the basics of watercoloring.. she discussed about choosing the proper brush type and size, scouting for textured papers and the performing different strokes to achieve the gradients we want. She gave us papers and lent us some of her brushes for us to experiment.

Watercolor exercises for beginners.

Meet, Teacher A. πŸ™‚

After the warm up exercises, we were asked to paint the alphabet and draw something about ‘The Filipino Spirit is Waterproof’ in relation to the recent calamity we had. (spell P-R-E-S-S-U-R-E!!!!!haha)

Diane and her masterpiece.

Talent Board!

Thank you Teacher A! πŸ™‚

It was really a colorful Saturday for Diane and I. Thank you Lord for good company, yummy food, colors, tints, shades, and brushes! Everyday indeed is an opportunity to learn. πŸ™‚


Foodspotting – a visual guide to good food and where to find it.

Foodspotting Logo

Foodspotting is the easiest way to find and share the foods you love. Instead of reviewing restaurants, you can recommend your favorite dishes and see what others have recommended wherever you go. [source]

Screenshots on an iOs device.

Definitely a must-have app for foodies! Foodspotting is available for download on the App Store, GooglePlay, Blackberry App World and WindowsPhone. It’s free, fun, and guaranteed to make you hungry! πŸ™‚

Dine Out: Balkan Yugoslavian Home Cooking

Because it was our dear friend’s birthday, the barkada decided to have the family dinner earlier than planned. For our second international cuisine, we tried something not-so-Asian and we went meat-all-the-way! (..which was favorable to me!HAHA)

Balkan Yugoslavian Home Cooking @ Perea St., Legaspi Village, Makati

Balkan, I think is the only Serbian restaurant in the country. It is owned by Marko Batricevic, a former basketball player of DLSU Green Archers. According to my research their first branch is in San Juan, which has more of a fastfood atmosphere. We decided to dine in Makati for a better ambiance and because I also read that they serve the crepe dessert only in Makati.

Inside Balkan.. paintings, wooden furnitures, red theme.

Before we started the carnivore feast, we let Glenna blow her birthday candles.. and yes, we had Sweet Bella cakes as early desserts.:)

The candles were too shy to touch the lovely cakes, we just held them for Glenna.

Now, we’re ready for the Serbian experience..

Goulash (PHP250)

Goulash is the classic beef stew of the balkans. It was served with a big Serbian bread. The waiter was kind enough to divide it in 3 bowls so we could easily share the dish. This appetizer was a big hit for the group.

Cevapcici Platter (PHP280)

Cevapcici are signature Serbian sausages made from spiced ground beef. These sausages were a bit salty and spicy but in a good way.

Stuffed Pljeskavica (PHP320)

A thick burger patty stuffed with mozarella, served with rice or fries. This dish was devoured fastest among all contenders. No doubt, it was really good.

Butkice (PHP650)

Butkice is pork knuckles cooked in a claypot. It was served with sweet potatoes. The meat was so tender, it was effortless to chew.

Stuffed Batak (PHP350)

Stuffed Batak is chicken breasts with double smoked salami and topped with mozarella cheese.

Palacinke (PHP160)

Traditional Serbian crepes filled with Nutella and vanilla ice cream on top. For me, this was worth the extra kilometers from QC to Makati.

Nothing beats good food and good company on a sweet Monday evening!
I would fly to Serbia with these people, anytime. πŸ˜€

After the meat overload, I realized that Yugoslavian food is really hard to pronounce and spell.. and it’s also hard to resist. Btw, thank you sissy for the treat! πŸ™‚

Tuesday Treats 7/31: Milka Luflee

I heard of Milka Luflee 5 years ago from my friend, Yates, who was based in Rome. On one of our conversations via skype, I asked her to give me a chocolate brand in Italy that was not available here in the Philippines. Yates told me that ‘Milka Luflee’ was popular among Italian kids so I immediately asked my mother to look for it in Milan and send us some instead of the usuals, Toblerone and Ferrero.

If there’s love at first bite, then it’s Luflee for me. How the airy chocolate bar melted in my mouth was just perfect. Now, I’ve lost count of how many times I’ve asked my mom to send me Luflee everytime one of her friends in Italy will go home.

Milka Luflee. The airy chocolate bar made from the best available Alpine Milk.

And because I got curious with this trend of ‘aerated chocolates’, I did some research and here’s what I’ve found..

Why Aerate Chocolate?
It depends on who you ask, but, in general, the benefits can include the added texture, change in flavor, increased profit margin (a plus with the rising prices of cocoa), or calorie cutting. The aeration process alters the taste of the chocolate, and it becomes an entirely new medium to explore, albeit a challenging one. According to Stephen Beckett, a former researcher for NestlΓ©, β€œIf you aerate [chocolate], it tends to be creamier. Its density is so low it melts very easily, and gives you a different taste.” As for increasing profits, when you aerate using carbon dioxide or nitrous oxide, the overall chocolate density can be up to half of what it normally would be. Chocolatiers are able to adjust the amount of bubbles, and the size of bubbles–depending on the process, and to achieve just the right amount of lightness in the chocolate.Β  [source]

Btw, thanks to Tita Anna for including my mother’s ‘padala’ on her baggage. I’m now convincing mom to look for the other Milka flavors (I found out there are 50+ varieties) and I will be patiently waiting for the next balikbayan to come home. πŸ™‚

What’sforDinner : Stirfry Pork in Oystersauce

I was really planning to cook pork with broccoli in oystersauce but I ended up deleting the tree-like vegetable since no one in the family likes them.

Stirfry Pork in Oystersauce.. or whatever my family calls it!:D

My niece said it smelled so good and it tasted like adobo. My sister found it similar to pork steak then my brother-in-law told me it wasn’t so bad and it was perfect with ketchup. (I wonder why?? haha) For me, it was like pork tapa. I got the recipe from ‘Panlasang Pinoy’ but I did not follow the exact measurements indicated in the recipe. I had fun experimenting my own proportions and maybe that’s the reason why it was half-adobo-half-tapa!HAHA πŸ˜€ Thank you for my understanding family, they still ate my stirfry pork in oystersauce with a lot of gusto! πŸ™‚