Starbucks at 3:17AM

Last Friday night, I met up with people from the forum I always visit online. There were nearly 20 people who attended the meet-up, but there were only two people whom I have met personally prior to this. We ate dinner, chit-chatted and went to a bar in Metrowalk nearly midnight.

Past 2AM, some of us decided to go home, but because it wasn't a good time to commute back home, some us stayed in the area and went to Starbucks where we chatted the night away. I felt hungry, so even if I already bid goodbye to Starbucks, I still ordered something to eat. Their strawberry Belgian waffle tasted great, but the drink I bought - Very Berry Frappuccino - or something similar to that name didn't taste good. The berry (possibly a raspberry) tasted bitter, and the drink itself was bitter as well. I don't think I will drink that again. =)

*** Jenn ***

Easter and Eggs

Like what I have said in our family blog, Easter where we live wasn't really a celebration of eggs. And because the mass in the chapel ends near 11am, most people would rather just go home than to Easter egg hunt. With that, they just handed the kids one egg each. There were more eggs than the kids, so brother asked the church staff if he could have an egg, too! Well, no matter how old one is, I guess each of us will always be kids.

*** Jenn ***

From My Kitchen: Fish Tinowa

One of the influences my brother's girlfriend has something to do about cooking. We are Ilocano, while my brother's girlfriend is from Mindanao, so dishes and ways to prepare foods were at times different from one another. She taught this dish to my brother, and it has been a great alternative to just eating fish sinigang or fish paksiw.

I asked brother if I could prepare the dish, and from the girlfriend, the recipe is now passed on to me. =)




Cooking the dish was very simple. In a pot, just combine sliced onions, tomatoes, cut up spring onions, crushed ginger root, and chili fingers. Add enough water and season it according to your taste. I am more accustomed in using salt than the fish sauce (patis), so it's what I always use. Anyway, once it's all ready, just bring it to a boil then add the fish. You can use any kind of fish, but for this dish I used this one - I don't know what's it called, but it's not galunggong. Well, maybe a distant relative. =) When the fish is nearly cooked, add the cabbage and simmer to cook. It was that easy!

I like the blend of the ingredients in this dish. The ginger gives it a different flavor, and the cabbage is just perfect to add a different taste to the dish.

*** Jenn ***