Just Another Picture

ChocoLATELY love with Roiselle Rosa

ChocoLATELY love with Roiselle Rosa

Being sweet-toothed, I was excited to try and was able to taste the brand Roiselle Rosa which was brought by my mom who came from a vacation in Hong kong. I splurged on eating it and absolutely loved it! This would be a great addition to my favorites when it comes to chocolates. Though I like sweets, I would prefer the just-right onces.

Because I've had enough

Because I've had enough
Sanegeal Farmhear

Because I've had enough
It's time to plan that stuff
Had it always been the same
Let's do change the game

In English, Please!

In English, Please!

A conversation I've had with a foreign high school student I've just met last Thursday made me think on a lot of things. He was here for a medical immersion because he wanted to be a gastroenterology doctor someday which I found cool and noble by the way. He might be studying in Ukraine as there is no pre-med course required there and it would only take 5-6 years for him to finish it. And of course because his family is there though they are based in Hongkong. He seemed nice enough and I can tell that he is wise by the way he had asked questions.

The first question that struck me first was that is there a way not to have a misunderstanding between doctors and nurses. I told him there will always be a misunderstanding but it will depend on the person. If I could hear this myself now, I would be baffled. You see, I have this dilemma. I have these huge amounts of ideas in my head and whenever I speak out, it turns out like an alien language to the receiver.

And so I thought a while about this. If I could answer him today, I still would say that misunderstandings are inevitable whether you are on the medical profession or not. Each of us has a his/her own way of perceiving things which may brought around misunderstandings. However, keeping an open mind would surely help in alleviating or could probably help in avoiding misunderstandings. 

Hey, I'm no expert in small-talk but I was surprised to see that through this I was able to gain an understanding of myself. I can claim to you more confidently that I am more of a writer that of an impromptu conversation starter. What made it more interesting was that I was able to converse in English and somehow convene what I wanted to say although I'd still had that dead space times which was awkward because my mind tells me "Fill that void space!".

Anyway, it was cool that little by little I was able to realize that I can express more of myself. Thanks to reading a lot of books!

Making Kimchi

Making Kimchi

It is a Saturday morning today and it's time for Mr. Napa cabbage to shine! Because today, we are going to make KIMCHI! Harhar. Okay... That was lame. Enough with the exaggeration. Just kicking off the morning with a great start. 

Anyway, I'm sharing to you that I'm trying to make kimchi. Though it is not my first in making this but this time I was following a recipe (maybe tweak some steps) from a mini cookbook I bought from National Bookstore which costs around 145 pesos.

To give you a brief introduction, Kimchi is a traditional staple food in Korean cuisine used as a side dish or may be used as a main dish which have originated at least 2000 years ago. It is salted and fermented and consists of napa cabbage as a common ingredient. I had watched and read in the internet that some use daikon/korean radish or spring onions as the main ingredient.

I finished the 5 days soaking the cabbage with salt in the refrigerator as I can't just leave this in the room temperature. The warm weather here has been crazy enough and the recipe calls that I have to store it in a cool place so I thought of the refrigerator. Today, I will do the remaining steps in the cookbook. I'm going to mixed it with the other ingredients that I had already choppped 5 days ago as I was worried that the spring onions would wilt. The only fresh ingredient that I had was the chili peppers as I forgot to buy these from the market. The other mixed ingredients were placed in the refrigerator from 5 days ago. Upon opening, it started to smell same as the store-bought kimchi!

After mixing them all, I find it odd to add cold water over the top but I did it anyway. This is how it looks after:

 Let's just see what would these would taste like after 3 more days.


UPDATE as of 7/15/2017:

I tasted the kimchi last Thursday and the kimchi was salty probably because I halved the water. I used 300 ml instead of the 600 ml water instructed because there was no room for it in the jar. I searched in the internet in how to fix this and found out to add radish into the mix. Kimchi was less saltier after a couple of days. And just yesterday I bought a korean radish and added it in the jar.

Middle School, The Worst Days Of My Life

Middle School, The Worst Days Of My Life

Good morning guys! I just came from the market along with my Dad and it was just crazy! For just a little less than 800 pesos we were able to buy a lot of assorted fish around 6 kilograms total, mussels which probably weighs more than 2 kilos, crabs that weigh more than a kilo and a half and some vegetables and spices used for cooking.

Anyway, I'd like to share this is the first time I've read a James Patterson creation. It was light and fun to read. It revolves around a sixth grader named Rafe Khatchadorian who was keen on breaking every rule at school. Talk about rebellion! 

The thing that also made it more interesting were the illustrations and the pictures. :-)

P.S. Who would have thought that this book has been turned into a movie? If you're wondering about the movie, here below is the trailer courtesy of YouTube: