My tie-die patterns and first ever brush tool “serious” project on CS4. Yes, I am serious so please don’t make fun of this art work. I dedicated my complete attention and artistic skills (which I don’t have quite a lot) to create this masterpiece.
By the way, the seed of this flower came directly from my Mom’s garden in Katipunan to my patio planter in Irvine. I had to take a picture of this year’s blossom because I want to be reminded of the good memories I shared with my Mom.
My husband and I first saw Laguna Beach in 2001, thanks to our long time friend, Ken 🙂 I still remember walking along the beach that night, enjoyed the nice dinner at a restaurant along the Pacific Coast highway, looking at all the local art stores and gift shops, and finally ended the night with ice cream (as always when with Ken!).
I also remember driving down the very steep road at downtown Laguna Beach. That was such a thrill!!! Specially on Ken’s stick-shift driven sedan… Oh! It was like a rollercoaster ride!
What best reminds me of this beach are the good old days when my big brother was living with me and Bok. It was just a 10-minute drive from our home to the beach. My Kuya loves this place and he bikes along Highway 1. Brings back the memories when we enjoyed each other’s company.
Enjoy the photo and I hope it makes you feel the beauty of this place as well.
During my first month of blogging, I posted a collage of the same photos. This time, I was able to organize my pictures so you can see them on a slideshow. I hope you like my pictures and I hope it inspires you to make your own.
I got this recipe from Maangchi’s easy-to-make pickled season cabbage recipe. She simply makes korean cooking look so easy 🙂
Happy weekend to all!!!
When I miss my Dad, I always think of Adobo. Pork and Chicken Adobo is a classic Filipino hearty meal served with steaming white rice and some fresh ripe mangoes on the side. My Dad used to make the BEST Adobo and he cooks it with precision and love. He even cooks adobo using other ingredients like squid, local vegetable greens, pork hocks and more.
I like to make adobo because it stores well in the fridge. Since it is cooked with a good quality vinegar, it lasts longer in the fridge than other meat recipes.
I remember when I was little and we had a school field trip for Girl Scouts, my Dad would cook adobo so I can pack it for our lunch. We did not have insulated lunch bags before 🙂 and keeping my rice and adobo in a Tupperware lunchbox was enough to keep my lunch fresh and ready for eating.
There are many recipes online on how to make this. My recipe was handed down to me by my Dad so to me, it is a very special recipe dear to my heart and unfortunately, I am not willing to share 😛
I may not be the best Adobo cook but still, each time I follow the step-by-step instructions my Dad taught me, it reminds me of the good happy days as I watch him do his tricks in our small kitchen.
I know maybe you’re thinking, then why am a blogging about Adobo??? Because I want to share my photos 🙂
Okay, here’s a link I found on how to cook Adobo.
I miss you Daddy! This is for you!
I’ve been swamped! Yes, I was so busy… I couldn’t even find time to write up a short blog thru my iPhone. I’ve been meaning to share some photos on my blog but I truly want to spend at least 10-15 minutes of quiet time writing something and not thinking of other work to do.
I chose this new picture I took last April, I hope you like it. My brother and sister-in-law gave this “Jade Avenue” sign to Jade during our trip to their home in New Jersey. I wish I had seen the Amish County on that trip but our schedule was too tight.
I will try my best to post another recipe this weekend. My daughter advised me to post the Filipino Pork and Chicken Adobo recipe. I cooked it last night and she had two servings 🙂 You should try it! It’s really tasty…
I will buy ingredients this weekend and will share my American Adobo recipe 🙂
Took this photo last Christmas day (2009) at my parent-in-law’s home in San Juan Manila. We stayed there for a couple of days and it was always refreshing to offer a prayer and visit their prayer room.
Since the beginning of my marriage, I have learned a lot of simple Buddha teachings from my mother-in-law and it has provide my heart with more space to love others, not just myself and my family.
A break from cooking. This photo was taken by me during my first trip to Hong Kong last December 2009 with my family. It was a 7-day side trip to Hong Kong, after visiting Manila for the holidays.
To me, Hong Kong is full of character that needs to be experienced by any person who craves the extraordinary culture of the East. I wanted to capture an image of Hong Kong that will remind me of the “feel” I had when I was there experiencing the country.
The high-rise Hong Kong apartments captured my attention. Just like in Japan (my dream country to visit someday), I like the idea that people can live in small homes because they have to accustom their lifestyle to what resources they have.
My photo shows the busy street along the alley of Tsim Sha Tsui but atop the commercial ground are the quiet homes of Hongkongese. The gloomy and chilly mood during winter time makes it over-the-top for me.
I think I really left my heart… not in San Francisco – but in Hong Kong.
Inside Ellis Island immigration building, I took this photo during our short trip to visit my husband’s brother and his family in New Jersey last month. Upon arrival to the island, history radiates and it seemed like we were drawn to the past specially while listening to the audio tour narrating details of what happened years ago. I think I had the same feeling when I visited the island of Corregidor in the Philippines. But that time, I was only around 8 or 9 years old. Both islands are rich in culture and history.
Using my Nikon SLR camera, I focused on getting the natural light into the immigration building while capturing a sharp image of Lady Liberty from the other island.
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I wish I can make this everyday but I feel like it’s too much work even if it’s really simple. Making a warm bowl of miso ramen is a lot of work for me just like many of my other favorite japanese food. Because of it’s precision process, sometimes having a bowl of this from a small authentic jap restaurant is better than making your own. Here, I will share how I made this beautiful work of art so you can try your own version too.
INGREDIENTS:
METHOD:
Bring water to boil with the cleaned whole piece of pork. Let it simmer for a while then remove the pork and skim remaining stock. Add in the miso paste, hondashi, eggs and sesame seeds. Bring the soup base to boil. Add in the chili oil and light soy sauce to taste (optional). Blanch the fresh noodles in a pot of boiling water until they are cooked. Rinse with cold water, drain and set aside. I rub the noodles with a little bit if vegetable oil to keep it moist. In a serving bowl, add the noodles then top with the hard-boiled egg, sliced pork, narutomaki, corn kernels and chopped green onions. Pour the miso soup base into the bowl and add the roasted seaweed to top then serve immediately. Look at my photo gallery to be inspired and get hungry!
Note: I added preserved bamboo shoots to my soup because my favorite bowl of ramen from a japanese ramen restaurant serves theirs with some.
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