The Best of Filipino Feast at Lola Maria

A Special to BusinessMirror

By Marianne T. Escanilla

Lola Maria's Entrance Photo by Alysa Salen

Eating together with our family has been a tradition to all Filipinos and we are known to celebrate special occasions and even simple weekends around the table. Conversations over a feast of our favorite foods and delicacies have been a way of life. Even in corporate meetings and gatherings, great food will always be present in the midst of strenuous discussions and debates.

Great food has always been a binding factor for Filipinos, especially for families, friends and even within colleagues at work. Lola Maria Restaurant has acknowledged this through their selection of flavorful gastronomy catering to all Filipino cravings.

Lola Maria Restaurant at the Legend Villas is a Fil-Hispanic themed diner serving palatable delicacies that Filipinos would surely enjoy. Named after the owner’s great grandmother, Lola Maria carries both tradition and culture not only through the restaurant’s interiors but also through the delectable dishes served to their diners.

An array of traditional Filipino dishes cooked from authentic and fresh ingredients are served with a little twist from the known flavors of these different Filipino dishes. Chef Gilbert Gomez, Lola Maria’s executive chef, takes on a different approach on preparing his delectable dishes to give each guest superb dining experience.

Cocido

Traditional Filipino cuisine is what Lola Maria offer to each of their guests, from the flavorful Lumpiang Hubad to the scrumptious Cocido that will definitely satisfy your cravings for Filipino-Spanish food. The all time favorite dessert, especially during this summer season, the Halo-Halo, is also served on their lunch buffet as one of the favorite desserts diners goes back for more.

Iza Calzado's Fish Pinipig

Aside from the delectable dishes from the buffet, Lola Maria also offers a selection of ala carte dishes named as favorites by certain celebrities prepared at Lola Maria’s kitchen with a twist to make it a Lola Maria special. Celebrities from different industries, from Iza Calzado, to the renowned designer, Randy Ortiz, took part in this unique selection of delicious bites exclusively offered at Lola Maria.

A Filipino version of Fish n’ Chips is what Iza described Fish Pinipig. Named after her, this dish certainly brought a different take on our favorite fish fillet. Covered with pinipig flakes, white meat fish fillets are deep fried to perfection and served with creamy tartar sauce, a perfect meal starter. Another celebrity dish served at Lola Maria is Randy Ortiz’s Vegetable Quiche. Baked with asparagus, mushrooms, bell peppers, onions, eggs, cheese and fresh cream, this dish certainly is the best way to start a delightful dinner.

Randy Ortiz's Vegetable Quiche

Prawn Cakes served at Lola Maria is an oriental style minced shrimps coated with bread crumbs named after Atoy Llave, an illustrious show car maker. A certified fan of seafood, Atoy Llave rooted for prawn cakes because of the hassle free preparation and yet still is a stylish dish on its own way. This prawn cake is a perfect finger food made even tastier because of its special hoisin sauce dip.

Ara Mina's Rosemay Rib-eye steak

One of the main entrees among the celebrity dishes is Ara Mina inspired Rosemary and Garlic rib eye steak. Rib-eye steak seared and marinated with fresh garlic and rosemary, is definitely a must try in Lola Maria together with the restaurant’s signature dish, Cocido inspired by famous blogger, Anton Diaz. These two dishes would surely satisfy our cravings for mouthwatering meals.        

                                                   

Wilma Doesn't's Suman at Tsokolate

At Lola Maria, there will always be something for those who posses a sweet tooth. Aside from the favorite Halo-Halo, Lola Maria also offers a selection of desserts included in their celebrity dishes. Taking on a different approach on the simple ensaymada is Lola Maria’s Ensaymada Pudding; a day-old ensaymada baked custard and topped with quezo de bola. Who says that a day old pastry cannot taste better than the freshly baked? Lola Maria’s Ensaymada Pudding, a personal favorite of Ford supermodel winner Danica Magpantay, is a perfect partner for your freshly brewed coffee or your favorite hot chocolate.

Another perfect partner for homemade tsokolate is Lola Maria’s Fried Suman. A unique approach to a traditional suman, aside from being fried, this suman sa ibos is served with thick chocolate on the side as dip. TV Host and model, Wilma Doesn’t shares this recipe from his grandmother and father.

Sherilyn Reyes-Tan's
Ube Panna Cotta

If your sweet palate is craving for something Italian, Ube Langka Panna Cota will definitely soothe this craving. This light Italian dessert of fresh cream with vanilla bean, ube and langka, is the perfect dessert to serve for friends, says Sherilyn Reyes-Tan.

Each and every dish among the selection of this scrumptious menu is prepared with fresh ingredients exclusively cooked and prepared inside the kitchen of Lola Maria, a testimony to the Legend Hotel International’s core values of love and service. Lola Maria sees to it that they achieve the highest standard of work and service through their efficient staff and above standard set of menu.

Lola Maria is the perfect place to dine in with your family, meet with friends and discuss business deals with colleagues. Dine in at Lola Maria and experience a delightful experience of both tradition and culture through a perfect Filipino gastronomy. Lola Maria is located at the Legend Villas, 60 Pioneer corner Madison Streets, Mandaluyong City. Lola Maria is open for buffet breakfast at 6:00 am to 10:00 am and lunch buffet at 11:00 am to 2:00 pm, Mondays to Sundays. Ala Carte dinner is also served from 2:00 pm to 10:00 pm all days of the week. For inquiries and reservations call 633.1501 or visit their website at www.legendvillas.com.ph,

Discover Delightful Flavors at Discovery Suites

A Special to BusinessMirror's Wine & Dine

by Marianne T. Escanilla

Restaurant 5

Chinese Dimsum, Yang Chao, Sweet Sour Pork

Are you craving for the flavors of Europe and Asia? Or are you simply looking for a good place to treat yourselves with some signature Filipino dishes? Then there’s no where to go to other than to Restaurant 5.

Located at the 5^th floor of the Discovery Suites in Ortigas, Restaurant 5 is a venue for casual family dining for hotel and walk-in guests. Cravings for different European, Asian and Filipino dishes would be soothed as you enter the enclaves of Restaurant 5. A variation of the international cuisines will be served as buffet on Mondays to Sundays at one of the showcase restaurants of the Discovery group.

Diners will be treated with a food fest that would move among Thai cuisine, Korean cuisine, Spanish, Italian, Chinese and eventually Greek cuisine from Mondays to Thursdays, and as the weekend commence, Restaurant 5 opens its doors to diners craving for authentic Filipino specialties. Restaurant 5 ends the week with all grilled menu, from the world famous baby back ribs to the well loved grilled chicken.

Chinese selections will include Roast duck carving, cold cuts like seaweed, century egg, Hainanese chicken, Hotpot and Asian noodles. The featured Korean delicacies are Bulgogi, Bibimbap, Korean Barbecue, Chapchae and Korean – style gyoza.   Diners craving for hot, savory Thai cuisine will experience authentic Sates, Tom Yum Goong, Bagoong Fried Rice, Thai Fried Chicken and assorted curries in Restaurant 5’s international food buffet.  

Fiesta Filipino

To cater the European cuisine craving taste buds, a Spanish spread is also offered at Restaurant 5. The Spanish menu selection includes Paella, Pescado Al Sal, Callos, Lengua, Fabada, Croquettas and Gambas while Rissoto, Osso Buco, Saltimboca, Parmigiana, Fried Mozarella sticks, Pasta Live station and Porcheta take up the Italian menu.

On Fridays and Saturdays, Restaurant 5 offers Filipino cuisine featuring native favorites like Lechon manok, Liempo, Crispy Pata and Lechon, a menu selection with the all time favorite Filipino delicacies that would surely be a medium for authentic Sunday family bonding.

22 Prime Steakhouse 

Aside from the delectable international cuisines served at Restaurant 5, Discover Suites in Ortigas brings forth “The Lunch Hour at 22 Prime,” a special executive lunch menu for today’s high-powered professionals and businessmen on the go.

U.S. Rib-eye Tagliata with
garlic roasted potatoes and Arugula salad

Available every Monday to Friday, the lunch hour at 22 Prime offers a three-course menu that provides today’s busy corporate warriors with a premium dining experience in less time, and less cost.  “We aim to cater to executives and decision makers who appreciate high end cuisine, but may not have the time to sit through a three-hour lunch meeting in a classy restaurant,” explains Corporate Chef David Pardo de Ayala. “Our alternative is a superb menu, with high quality ingredients, fast preparation time and our trademark steak for the main entrée.”  

For starters, Chef David begins the course with a hearty Soup du Jour, a savory special based on the season’s harvests. Guests may also enjoy a selection of crisp and fresh greens in the salad bar.

The main course is an indulgence – an eight ounce Grilled U.S. Rib eye steak “Tagliata” served with herb-roasted potatoes and mushrooms topped with Tagaytay Arugula & parmesan salad seasoned with extra virgin olive oil, balsamico.

Surf & Turf

For that sweet treat, chose from 22 Prime’s Cakes on Parade, an assortment of three dessert sampler that vary day-to-day depending on the Pastry Chef’s sweet inspirations.

Every meal comes with a complimentary glass of Chilean wine - Chateau Los Boldos, Cabernet Sauvignon.

Another worthwhile offering at Discovery Suites’ 22 Prime is their Surf & Turf, a menu selection that combines the flavors of exceptional beef and succulent seafood. This special offering combines 200 grams of hefty prime rib-eye grilled to perfection with jumbo tiger prawns.

Served for lunch and dinner, 22 Prime’s Surf & Turf offering is a complete gourmet meal that’s inclusive of crisp Caesar Salad, Soup du Jour, plated dessert and a glass of premium red wine. Enjoy a commanding view of the metro’s skyline from Discovery Suites’ 22nd floor while dining in great style.

Chef Luis Chikiamco

Chef Luis Chikiamco, Executive Chef of Restaurant 5 and 22 Prime testifies that both restaurants offer the best food experience with an additional one of a kind view of the city. Chef Luis, known as one of the top 5 chefs under 35, acquired his brilliance in the kitchen from L’ Institut Paul Bocuse, in Lyon, France, where he took up his culinary education. His signature dish, the U.S. Rib-eye Tagliata with garlic roasted potatoes and Arugula salad, is being served at the premium steak house of Discovery Suites, the 22 Prime. He and his team of talented chefs are also responsible for the popular and flavorful bites from Asia and Europe served at Restaurant 5.

A variation of international flavors and authentic cuisines is what Restaurant 5 and 22 Prime Steakhouse brings to all the diners and guests of Discovery Suites. Families, friends and even big time executives will surely enjoy every meal they have at these two showcase restaurants of the Discovery Group. Dine in and discover delightful flavors at Discovery Suites’ Restaurant 5 and 22 Prime.

Chillin’ with Chilean Wines

A Special to BusinessMirror

by Cesar M. Cruz Jr.

I have always leaned towards Chilean wines.  It is hard for me not to get poetic as I attempt to describe the pleasure I derive from it. Often, some would say to me- just drink, don’t think.

I could not contain my delight when I was invited to a food and wine pairing event  billed, “ Make Tonight Chile”. I was so ecstatic, I could not believe my fate. Maybe I would just savor the moment and hope it could provide some answers why I enjoy Chilean wines so much.

 It showcased Caliterra wines of Chile- a fusion of quality “calidad” and land “tierra”. It represented a passion for quality aimed at creating environmentally friendly wines.

Chilean Caliterra Wines 

 It was a pleasure getting acquainted with the Caliterra Reserva sauvignon blanc and cabernet sauvignon at the lounge area of the Tivoli Restaurant of the Mandarin Oriental. The wines were served with mini toasts of smoked salmon on dill cream and chicken liver mousse. On the other hand, the air was thick with anticipation. Everyone was excited to partake in the sumptuous dinner concocted by Mandarin Hotel’s F&B Director Chico Angeles and Executive Chef Remi Vercelli under the supervision of the hotel’s GM Mark Bradford and Tita Trillo of Titania Wine Cellar, Inc.

Chilean Tivoli

Everyone was amazed as they entered Tivoli Restaurant. They have witnessed the grand transformation of the restaurant with soft lights setting the mood, alongside the tables decorated with fist-sized, long stemmed red and yellow Columbian roses. Indeed, it was a sight to behold.

The event was made special by the presence of two people. One, by a wine master -Nicholas del Solar, who flew in from Chile to grace the occasion. He explained that the topography of Chile is truly one of a kind. It is bordered by the Pacific Ocean from the west, the Andes Mountains from the east, the Atacama Desert from the North, and Antartica from the south ( I got my answer!)

Chilean Nicholas del Solar and Tita Trillo

Second, by Tita Trillo- who was enchanted by her immersion in the central valley of this famous vineyard in Chile. It is where she met Robert Mondavi and Eduardo Chadwick who, in partnership, envisioned this magnificent winery. Tita spoke so highly of Chile that someone said she might as well be an ambassador for the said South American country!

Chilean Nicoise Salad

First course: Dinner began with an Amuse-Bouche of Chilean ceviche that was paired with fresh and crisp Tributo Chardonnay 2010, awarded a double gold in the Catad’ Or Wine Awards in June 2011. This was followed by  Nicoise Salad ( French pronunciation: ni’swaz) a French composed salad with tuna, haricots verts, quail egg,cherry tomato, potato, onion, black olives, served with vinaigrette.

The lemon flavors of the chardonnay jived with the lemon character of the ceviche and salad, thus heightening the flavors of both dishes.

Second course: The parsnip cream was paired with the Arboleda Chardonnay 2010. The rich cream sauce matched well with the chardonnay that has a natural buttery texture and hints of vanilla. (Cream sauces are quite often salty as well, so an extremely crisp wine is an excellent choice. Generally speaking, high fat food prefers acidic wines to mitigate the fat.)

Third course: The main course was braised veal cheeks served with celery root puree and buttered asparagus. The rich and hearty flavors of the veal cheeks found its match in Cenit 2007 Cabernet Sauvignon Petit Verdot, a multi-awarded full bodied wines with very soft tannins , wonderful persistence,  and an incredible long finish due to the Petit Verdot grape variety which was blended with full structured cabernet sauvignon and Malbec grapes.

As Chilean wine master Nicolas del Solar puts it, the softness of Petit Verdot is likened to a woman placed between two men-Cabernet Sauvignon and Malbec. This outstanding wine has a 90-point rating with Wine & Spirits Magazine 2011 and has won a gold medal in the International Wine Challenge 2011 and a silver one in the Decamar World Wine Awards in the same year.  The pairing proved to be unforgettable.

Fourth Course: To cleanse the palate before dessert, Goat Cheese and Queso Rustico were served. The sharp tasting duo was paired with the Seña 2007. Silky smooth tannins gave the wine depth and length. Berry fruit and vanilla oak carried through on the soft finish.  It has been winning in blind tasting conducted in Berlin, Hong Kong, Korea, and Singapore for the past 7 years over the Grand Cru Classe wines of Bordeaux. Seña 2007 has been rated 96 points by Robert Parker and is the highest rating given to a Chilean wine. No wonder this full bodied wine with a perfect balance that brings softness to the palate captured the interest of Robert Parker, the famous wine advocate and enthusiast.

Before the dessert came, the guests were treated to the operatic voice of Nic Norman Tugaff, a member of the Filipino Tenors. Clad in chef’s uniform, he proceeded to sing from the heart the Ave Maria and other songs to the delight of the guests.

Chilean Paris Brest

Fifth Course:  Paris brest, a French dessert made of choux pastry and praline flavored cream, was served with vanilla bourbon ice cream. To match its sweetness, it was paired with Cava Lucendo and Requena Brut Nature.

Needless to say, the pairing of well-prepared French food and great Chilean wines was a match made in heaven. As a matter of fact, Tivoli, the name of the restaurant, when spelled backwards- hinted my feelings about it -- I love it!

Caliterra Wines are available at all Titania Wine Cellar branches. For more details, call 894-1371-74

Happiness Served at Kitsho

By: Marianne Escanilla

Traders Hotel embarks on a new gastronomical journey as its newest Japanese restaurant and Sake bar, Kitsho, recently opened last September to serve authentic Japanese cuisine.

Buta Kakuni (Japanese Braised Pork Belly)

Kitsho, which means Happiness in Japanese, is a traditional yet modern venue to experience genuine Japanese tradition through your palates. Guests can discover new heights in Japanese cuisine as Japanese Executive Chef Masahiro Mizumoto prepares signature dishes such as Live Lapu Lapu and Lobster Sashimi, Kaibashira Butter Shoyuyaki Uni Sauce (sautéed Japanese scallop with uni sauce), Beef Tongue Misoyaki (grilled beef tongue in miso), and Kitsuba (red bean cake). A wide range of sushi, sashimi and tempura is also offered at Kitsho in their sushi bar. Sake lovers will also enjoy Kitsho’s cozy bar that features an extensive sake list.

The Buta Kakuni (Japanese braised pork belly), which is all organic pork, is prepared for almost three days to achieve the tenderness and its rich flavors that would surely excite your taste buds. Chef Mizumoto picks sea urchins from the Bicol Region as the primary ingredient in his signature dish, the Uni Tempura (sea urchin tempura), while imported salmon from Norway is the main ingredient in his Salmon Tartaryaki (sautéed salmon with tartar sauce).

Japanese Executive Chef Masahiro Mizumoto

                                                                                                                                                                                                             Chef Mizumoto assured that all ingredients used in all the dishes served at Kitsho are fresh as he himself goes to the market four times a week to personally pick and choose the ingredients he would use. Some ingredients used in some of his signature dishes in the menu selection were imported directly from Japan to ensure authenticity and genuine Japanese cuisine experience.

Kitsho caters to the majority of the in house guests of Traders which mostly composed of Chinese, Japanese and Koreans. But, Filipino guests as well enjoy the diversely flavored Japanese foods at Kitsho. “Here at Kitsho, we want to bring happiness and satisfaction to every guests who comes here and we want only the best and the freshest Japanese food for them.” Chef Mizumoto said.

Lobster Sashimi

Aside from the menu selection of Japanese food, Kitsho also offers the charm of an authentic Japanese bento box at an affordable value. The bento box, which means “convenient pack,” has been part of Japanese popular culture that can be traced back as early as the 1600s.  The bento box is a home-packed meal usually prepared by Japanese homemakers for their spouses and children when fast food and restaurants were unavailable.  The food is artfully arranged in a wooden lacquered box, similar to what is used today.

Kitsho’s Bento Box Take (Special) is also prepared faithful to its tradition and authenticity; however, guests can enjoy the Kitsho bento box in a modern yet relaxed ambience.  The meal consists of steamed Japanese rice, two kinds of sashimi, green salad, Japanese omelet, daily appetizer and miso soup.  For the main dish, guests can choose between chicken teriyaki, sautéed organic pork or saba shioyaki.  Guests can also pick fresh fruits or ice cream for dessert.

Kitsho Private Dining Room

Together with the wide selection of food and drinks, the interiors of Kitsho and the ambience it exudes add up to the complete Japanese experience for every guests. The dining room house booths and lounge seats that can accommodate 90 persons.  The four private rooms feature collapsible walls to convert the space into one large area, ideal for intimate gatherings that can seat up to 20 persons. With its contemporary design with traditional Japanese music, Kitsho is definitely a must when you’re craving for Japanese cuisine.

Dine in at Kitsho Restaurant and Sake Bar and experience a wonderful journey with authentic Japanese cuisine that is surely one of the best in the metro today. Kitsho is open for lunch and dinner from Tuesday-Sunday and dinner on Mondays.  For inquiries and advance reservations, please call (63 2) 523 7011 local 2912 or 2913.

And I am Back!

It’s a good one year and a month since I last posted here. My last post was a year after that Ondoy typhoon that my classmates and I fought through and that was in 2009. But to be honest, I tried something new, a new blog site and I wasn’t able to understand on the ways to post there and those site statistics, it’s making me crazy. But oh well, as they say, you will always return to where your heart is. And now I’m back. Weeeeeeeeee!! And I am starting anew by making this personal blog, a food blog. I will try my best to be consistent in posting here. Well I am not promising but I will going to TRY! In the next days, you will see changes, big and small in this blog which will eventually make this a certified food blog.

Ok, so I’ll start with my blog name. JOURNEY is not very fitting for a food blog right? So I will change it to a more appropriate one, MY JOURNEY WITH FOOD. In life we all get to taste and encounter a variety of food from different cultures and places. So, it’s like taking a journey with food because food takes you to places through our palates. It’s both exciting and tricky when it comes to food because we don’t have the same liking in taste. So in here, I will take you to a JOURNEY, my personal journey in getting to know food. So, BON A PETIT! =)

Disclaimer: The Photo you see above is from G Hotel Manila's Cafe Noir where I attended their press luncheon.

Ondoy Remembered

It was exactly 1 year now that I faced Ondoy (Tropical Storm) head on. I was with a group of brave people who, with the guidance of the Lord, survived that ordeal. Many things happened since then. And most of us might not remember what we went through that time. But what I am sad about iathis people also forgot what we are to each other. I am now facing a more scary storm in my life now. A storm that I might not survive. I wish someone would get to read this and say that "We survived that, why can't we survive this? " :(

Pretentious Me

People say that you will never survive life if you don’t know how to pretend. But some say that being pretentious holds you back from being who you really are. So, what do we do now? I say that there are situations where in we should and should not pretend. There are circumstances where in it is better that we hide what we really feel rather than exposing our weakness to the people around us. Sometimes, it is better that we pretend that we are not hurt than to show people how weak we are.

In my personal experiences, I’ve been hurt many times, physically and emotionally, and in these cases I’ve been weak. I have shown to the people around me how hurt I was thinking that they would stand by me. But it went the other way around. They saw weakness in me and thought I was not good enough. This experience taught me that it was not good exposing my weakness to people, I’d rather pretend than to be scrutinized. My friends now ask me, how do I do it? There are simple ways on how to pretend you are not hurt. Actually, there is only a couple of ways, and here’s how.

1. If you fall from the stairs and a couple of people saw you and laughed at you, stand up gracefully like and smile with a little raise of the eyebrows. This will tell them that you are not embarrassed at all and it might happen to them one of these days. J

2. If someone tells you a joke and you got offended, don’t show them that, smile and ignore what they say. Be confident of who you are. But it is better if you think of a better joke to tell but in a subtle way. J

3. Lastly, if you got heartbroken, for example you boyfriend or girlfriend breaks up with you because he or she found another, smile and move over. The world does not stop revolving and life does not end after him or her. There is still more to life.

My only secret in pretending not to be hurt is to always smile; no one will know you’re bruised inside. It’s not bad to pretend, unless you are hurting someone in the process. But, as I’ve said, pretending is better in SOME situations not ALL. We are entitled with our own emotions and feelings. My friends say that I’ve mastered the art of pretending not to be hurt, but deep inside I am scarred and wounded with all that happened in the 21 years of my life. When I am with people, there’s no hurt, pain or suffering that can be seen through me, but when I’m alone, the scars, the wounds will bleed altogether. This is the set back of pretending if I may say. You have no one to confide with but yourself.

worries :(

Why do little things worry us as if they are the biggest skeletons in our closet? I’m a person that observes even ants traveling by my desk to my half eaten brownie, or a big truck passing by our school’s street. In simple words, I am observant, and this trait of mine makes me see the littlest things that I shouldn’t be seeing. I’m saying this because little things make me worry.

It worries me when my father opt to call my sister to take his blood pressure. I’m worried if I am not home by 7p.m. (only God knows why) It worries me when droplets of rain starts to pour down early in the morning.(I always think there’s a typhoon coming) It worries me when my friends didn’t even remember to text me today.

This simple things maybe simple to you, but for me, it’s not. These things worries me.I wonder why?

An Imagination of truth

I want to write a book that will open the eyes of the ones who cannot see the truth. I want to write a book that will be the reason all of us will be one in believing that women are not toys or decorations that men think they can own. I want to write a book that will forever set the record straight that men and women are on the same level once we are all in heaven.

It was in my 'Women's Studies' where my professor assigned us to write a sypnosis of a book we would like to write discussing about False Images of Women in our society. I thought this might give me an idea of what I would really want to write after school. I have great passion for writing but I dont have formal school in writing novels or fictional stories so I really do not have any idea whether the stories I wrote are credible to be published or not. It took me a week to think of a final topic to write. The idea struck me minutes before the paper is to be submitted. I did not think that what I wrote is correct or not, but as I received my grade in that assignment Iwas very proud.

Letters to Juliet

I really can't wait to see this movie.

Letters to Juliet is a romantic movie that centers upon one letter to Juliet in the fictional lover's Verona Courtyard asking if after all these years does she have to continue searching for her Lorenzo? This movie shows us that love conquers all even time. It even tell us that true love waits.

events

Many things happened for the past three months that I haven't been writing on my blog. I gained experience, I lost someone important, I learned, I taught, I lead, I followed.

February 2010
> busy days in school doing production stuffs as a Mass Communication student. I experienced how difficult it is to be in the entertainment world. It is not easy to be a part of the "Behind the Camera" staff of live shows or even the taped ones. Pressure and misunderstandings with your coworkers will always be there but then, seeing the result of all the hardships that all of the people involved in the show aired, it is more than overwhelming. To my "Friendship" team...you were my best group this entire semester. Thank you.

March 2010
>March 22, 2010-Athena Film Awards night.
I didn't expect to bag awards in all the categories. I hoped but did not expect. But I was very Happy that Jun, Mhayzel, Roan, Aram and Mervin all received the awards they deserved. Congratulations guys.

Jun-SF breakthrough actor
Mhayzel-MV best interpreter
Roan- Best Corporate AVP
Aram-Best Newsletter
Mervin-Best Music Video 1st Runner-up

April 2010
>April 08, 2010
I lost a part of my world. It was Thursday morning at around 7:30 that my father passed away with a smile on his lips. I know he was happy when he left us and I know that he is now with the Father who promised eternal life in heaven. "Papa, I know I haven't been the best daughter to you especially during the times you were in pain. You are out of pain now Papa, you are as good looking as when you were young the last time I saw you lying there as if you were only sleeping. I know I haven't told you that I love you so much. I know its too late to say this but I will still say it. I love you Papa and I miss you so much. I'll do my best to achieve what I promised you. Be happy. =) "


Life is full of happy, sad, and unexpected events that all of us don't have any clue that these things will happen to us. So live life to the fullest and say your I love you's to your moms, dads, brothers, sisters, friends and enemies before its too late.

crap! crap! crap! and more crap!

Why do I waste so much of my time thinking and being sad about someone that I would not even know if he thinks of me too? I just can't seem to understand how he would be so happy while I am in a state of depression since the start of the semester. Damn HIM for making me feel this way, and damn HER for getting in the way! I wish they were like bubbles that once I popped them they would never come back. I wish they were just mere HALLUCINATIONS that I get every time I day dream. Can the past be brought back to the present? Or can I foresee the future if they are still part of it? So many questions that needs answers. Life is just full of CRAP!

LIPad AVP

here is the most creative AVP we made this BOTA..si airra gumawa..hahaha

masaya na nakakaiyak na karanasan

This picture was taken September 26, 2009 at around 2:00pm in Malabon..We stayed at Jewel's house after we had a great night at Sherwood the night before. We had no place to stay after our party. Jewel offered her house, we had no choice so we agreed to go with her without knowing that a storm is coming. We left Sherwood at around 4:30am Sept.26 and arrived at Malabon at around 6:30am. We are all dead tired and sleepy that's why we all went to sleep almost by the time our backs hit the bed. When we woke up, Jewel's mother told us that the flood reached knee high so we will have a hard time going home. But we all faced the danger just to be on our way home. She's right when she told us that but we all had a great time playing under the rain, at first. But when we reached the place where there was flood, we wished we were never born.

These photos are all taken during our jeepney ride after walking on a knee high flood. We were still able to smile despite all the things we experienced going home. When we stepped out of this jeepney the rain started to pour down heavily again and we are again stranded in a mall. I think that was Robinsons's. We are so desperate that we talked to almost all of the people just to go home.

When we all separated, Ate Fe and I went to meet up with my brother-in-law to have aride back home, but taft avenue is like a big sea. The roads are all covered with water that again we "nilusong" We are out of our houses Friday morning and we just arrived home Sunday morning. I cannot forget this experience we had. I will not forget how our block, Block 302 survived typhoon Ondoy. No one's gonna stop us now!

aywan..

meron naman sigurong mga times sa buhay ng tao na minsan hindi mo maintindihan yung sarili mo mismo. may times na iniisip mo eto na pero hindi pa pala. tulad ngayon, hindi ko maintindihan yung sarili ko.

hindi ko masabi sa ngayon kung totoo bang naramdaman ko nang magmahal. sabi nga ni maam o, "love is a choice, not a feeling." I do agree sa sinabi niya. choice naman natin tlaga kung sino yung mamahalin natin tsaka kung tatanggapin natin yung taong gusto nating mahalin. aaminin ko may mahal akong tao..sabihin na nating hindi kumpleto araw ko nang wala siya. madalas hinahanap hanap ko talaga siya. pero hindi ko magawang ipakita sa kanya ng buo ung nararamdaman ko. y?..aukong masira yung pagkakaibigan namin. may tendency kasi siyang hindi mamansin kung malalman niyang may gusto ka sa kanya.I grew to love everything about him. dati gusto ko lang siya kasi ang linis niya tignan, gwapo, maputi, singkit, mabango..yung ideal man mo. pero as time passes na palagi kaming magksama, I learn so much about him. minsan yung mga kapangitan about him I fully welcome. Yung parang wala na akong pakialam na may ganun siyang ugali. basta masaya ako pagkasama ko siya ok na ako. I now know na matalino siya, though tamad. We can discuss anything under the sun kahit minsan may awkwardness samin. siguro yung mga flaws niya na unti unting lumalabas as we get to be closer just makes me like him more. Hindi kasi siya yung type na magpapanggap para lang magpaimpress. aun..

ang nagpapagulo sa isip ko ngayon is, bakit meron akong nararamdaman sa isa ko pang kaibigan?..diba kung may mahal ka na dapat siya na lang wala ng iba?..hinahanap hanap ko din siya..he is the exact opposite nung una kong dinescribe. athletic kasi siya na minsan natutuwa na lang ako na mlamig namn pero siya pinagppwisan. I like him in a way na napipicture ko kaming dalawa together. yung sa una kasi hindi ko mapicture eh..at kung ako ttanungin, auko ipicture out.

haii..I don't know what to do..bahala na siguro si batman sa mga mangyayari..

Night in DIVI..

spell HASSLE..

yun ang naranasan namin nung isang araw sa napakandang lugar ng DIVISORIA. grabe sino bang magaakala na maiistranded kami dun..ang lakas ng ulan, baha at super yucky tlga..sabihin nio ng maarte ako pero totoo naman..kau kaya dun. Leche naman kasing ulan yan, wala ng alam kundi bumuhos..bad timing pa kung kelan pa namin kukunin yung pakpak nmin dun pa bumuhos ng malakas..kkbadtrip tlaga. buti nga we survived eh. at worth it yung pakpak n kinuha namin. aun nkasakay n kami jip papunta kila airra..aba may babae namang biglang sumulpot sa harap nung jip at muntik ng masagasaan..grabe freaky tlga..kktakot..pero buti hindi siya natuluyan..
grabe, sana wala saming magksakit, mhihirapan kami.

anyways..sayaw na pala ni baby ko mamaya..cheerdance competition. sana manalo..galingan mo BABY.

muli akong nagpost

ang tagal na nung huli akong nagpost dito sa blogger ko..haii..ewan ko na lang kung sa sobrang pagkabusy namin eh mabasa pa kita ulit sa mga susunod na mga araw..kaya ngaung may sobrang time ako for myself eto magpopost na lang ako..hehehehe

super tiring tong mga nakaraang mga araw, linggo at buwan..grabe wala akong halos tulog..yung para bang hinahatak ka na ng kama mo eh hindi mo pa ring mgwang humiga sa dami ng ginagawa mo..pero alam mo, all these time I am happy and content with what I am doing. Naeenjoy ko bawat pagod, puyat at hirap na pinagdadaanan namin ngaun. At alam mo yung feeling na finally isa na akong certified Mass Comm student..bwahahaha..

ntanggap pala ako as the new asst. news editor sa publication ng Mass Comm society sa Adamson. I am really glad and proud about it.

I love maam jen..she's the best..hahaha..sana mabasa to ng prof ko..

yun lang muna..tsaka nalang ako ulit magpopost..after ng BOTA namin..wish us luck!!!

These past few weeks..

It has been one hell of a ride this week and the past few weeks. I haven't slept for good 8 hours straight since last week. I experienced having only 8 hours of sleep for 72 hours. But these sacrifices were all have been paid after the successful presentation we did last Tuesday. Yes, there are flaws in our presentation but what the hell, we did it..We were so happy that we had finished the assigned task to us. Experiencing these kinds of things in our course, mass communication, made it a lot more exciting for us. Though there will come a time that many of us will have misunderstandings and fights, all will end happily. I am looking forward to next term's exciting new adventure that our major subject is cooking for us. I also hope that this will all turn great again.

paalam kaibigan..

hindi ko alam kung paano at bakit ako nawalan ng isang kaibigan..hindi ko man masasabing naging napakalapit naming magkainbigan, pero masasabi kong madami kaming pinagsamahan..

Sam, alam kong nakikita mo na kaming lahat mula sa kung san ka man naroroon..masaya ako para saiyo, hindi ka na naghihirap..pero nanghihinayang ako..ang bata mo pa,,gwapo ka pa man din..naks,,o ayan na ha, gwapo ka na..hehehehe..pasensiya ka na nga pala nung huling beses kang nagtext sakin nung summer, hindi kita nareplyan..ala akong load nun tol,.siguro kung nasagot ko yun, puro pangaasar na naman ang mkukuha ko saiyo..hahahaha..pano ba yan, ikaw na lang nakakakita sa kin, di na kita makikita..bahala ka na samin tol ah..bantayan mo kami..di ka namin malilimutan Samong..Batchoy..sa muling pagkikita natin..

food blog

i'm planning on making a food blog and I plan to create it here in blogger. please wait and anticipate my new blogsite. It will come out really soon..