Wednesday, November 26, 2008

my patron saint....


"If you have men who will exclude any of God’s creatures from the shelter of compassion and pity, you will have men who will deal likewise with their fellow men."-–St. Francis of Assisi.

Francis loved everyone and everything. He has been called “alter Christus” or other Christ and with good reason.

I admire this great man although I am a muslim,Muslims are taught that any good advice or learning should be accepted as valid regardless of where it comes from.I seek Knowledge.

Every Muslim man's and every Muslim woman's prayer should be:"My Lord! Enrich me with knowledge.." (Quran, 20:114)

I am sure that we have all come across people, who know very little and they understand even less; yet they think that they know everything. Remember, "Empty vessels make the most noise."

In the words of the great poet Alexander Pope: " A little knowledge is a dangerous thing; Drink deep, or drink not from the Pyrenean Spring; whereby a little intoxicates the brain, and only drinking largely sobers it again".

The only cure for getting drunk on a tiny bit of knowledge, is to consume heavy doses of even more useful knowledge, so that understanding can develop and wisdom can lead to real enlightenment.

Prophet Muhammad [pbuh] said: "Seek knowledge, from the cradle to the grave; seek knowledge, even unto China."(Narrated by Anas,Ibnu umar and many others - Hadith HASAN MASHHUR, Wallahu Taala Alam wa Ahkam.)

As we grow physically from youth to maturity, so also must we grow emotionally, intellectually and spiritually. Our advancing years should reflect some growing wisdom and understanding of life.

I know that my thirst for knowledge is as essential as water to a plant.

As life goes full circle from womb to tomb, the happiest people in the world are still growing with minds more fertile than ever, as they draw their last breath, knowing that we humans have more than one dimension and:

"You're either green and growing or ripe and rotting."

Abu Rayhan al-Biruni was a great scientist, physicist, astronomer, sociologist, linguist, historian and mathematician whose true worth may never be known. He is considered the father of unified field theory by Nobel Laureate - late Professor Abdus Salam. He lived nearly a thousand years ago and was a contemporary of Ibnu Sina (Avicenna) and Sultan Mahmoud of Ghazni.

When he was on his deathbed, Biruni was visited by a jurisprudent neighbor of his. Abu Rayhan was still conscious and on seeing the jurisprudent, he asked him a question on inheritance law or some other related issue. The jurisprudent was quite amazed that a dying man should show interest in such matters.

Abu Rayhan said, “I should like to ask you: which is better, to die with knowledge or to die without it?”

The man said, “Of course, it is better to know and then die.”

Abu Rayhan said, “That is why I asked my first question.”

Shortly after the jurisprudent had reached his home, the cries of lamentation told him that Abu Rayhan had died.

Francis of Assisi is not for everyone. Even many saints would not be comfortable with Francis. He appeals primarily to the heart. He would never be accused of being lukewarm, for he lived his life afire. Francis found God in real life. He led a life of radical devotion to God and to service of other people, especially poor people.

He was always drawn to life, to the preciousness of the everyday. He shunned intellectualizing and instead looked for God in the flesh, in the earth, and in simple things. He preferred to pray with his feet, with his hands, and with his voice raised in song.

Francis often is credited with the St. Francis Prayer and though it is one of my favorites.

“May God bless you with discomfort at easy answers, half truths, and superficial relationships, so that you may live deep within your heart.

May God bless you with anger at injustice, oppression and exploitation of people, so that you may work for justice, freedom and peace.

May God bless you with tears to shed for those who suffer from pain, rejection, starvation, and war, so that you may reach out your hand to comfort them and turn their pain to joy.

And may God bless you with enough foolishness to believe that you can make a difference in this world, so that you can do what others claim cannot be done.

Amen.”

Tuesday, November 25, 2008


Check this out...this may give you one opportunity to laugh...
Ever wondered how a HR Manager could write a love letter to his girlfriend ??

To,
Juliet

Sub: Offer of love!
Ref: Meeting in coffee shop

Dearest Ms Juliet,

I am pleased to inform you that I have fallen in Love with you since the 14th of October (Saturday).

With reference to the meeting held between us on the 13th of Oct. at 1500 hrs, would like to present myself as a prospective lover.

Our love affair would be on probation for a period of three months and depending on compatibility, would be made permanent. Of course, upon completion of probation, there will be continuous on the job training and performance appraisal schemes leading up to promotion from lover to spouse.

The expenses incurred for coffee and entertainment would initially be shared equally between us. Later, based on your performance, I might take up a larger share of the expenses. However I am broadminded enough to be taken care of, on your expense account.

I request you to kindly respond within 30 days of receiving this letter, failing which, this offer would be cancelled without further notice and I shall be considering someone else.

I would be happy, if you could forward this letter to your sister, if you do not wish to take up this offer.

Wish you all the best!

Thanking you in anticipation,

Yours sincerely,

HR Manager
__________________
With regards

Sunday, November 23, 2008

Golden Courie is the Family's Haven...





Good food, good service, good ambiance topped with accessible location..that's what our family like about Golden Courie.. Everytime we want to bond & just talk & laugh out, we take a cab & go to SM to eat @ GC... yumyum the food woe! Our faves? Let's start with mine... I love the bicol express, baked scallops, sinigang & babyback ribs!!!! ugh! I'm hungry just typing 'em foodies! Next, Modart's faves are CRISPY PATA (di jud palupig!), dinuguan (but he calls it "dugo2x), baked scallops & mango shake...oh I forgot, the ribs, he loves the ribs! For Matthew, he eats everything we order.. hahahaha.... Mama's preferences are ribs & scallops too. Daddy, he likes sinigang & scallops.. All in all, the bill almost exceeds 2k! Just for 5 people! Imagine? However, yesterday, it was only the 4 of us coz Dad's not around. After the sumptuous meal, we try to burn the choles by strolling & doing window shopping.. Ahhh... It's s0o0o perfect! I'm so0o0o blessed with a very supportive Mother, understanding Father, and crazy Brothers... Thank You Lord for the food that we eat, shelter that we live in, people that we care for, protection from harm (esp Daddy) and the love that binds & keeps us strong as a family... mwah!

Walk Away







Today, I woke up in a bright mood.. grinning & everything... Even as I ate my breakfats (coz bacon+eggs= breakfats!), I couldn't help but be happy of what's going on in my life.. I got a new job, new websites, new movies downloaded, new pix of Nina Louise (my bb cousin) and the chocolates that I crave for..Everything was perfect! Then after my "lamoy" session, I decided to check my mails & websites hoping another good news comes up. I opened yahoo first, then opened another window for multiply & friendster. I read through my mail for more than 30 minutes then I decided to check my other accounts such as hi5, perfspot and facebook. I updated my profile, uploaded new pix then check the online stores for goodies... After all the stuffs I did, I finally got the chance to check my multiply website. The first word that caught my attention was "ABP", it was from Oslec's account. I checked the site out and saw A LOT of pix from ABP Kandos 2. I saw old, familiar faces that made me feel depress. I saw the smiles of Alethea Louise Candari, the "weird" poses of AJ Bombers, the funny faces of Hoecst Bulaklak ng ABP, the agtang of Pidang that I really, really miss, and all the peepz in the photos... I s0o0o0o miz my bitches! bwahahhaha.... It's not that I miz working there, It's just that I miz the people who works there.. It's been 9 months since my resignation and I still couldn't detach myself from my co-workers...from my friends... ugH! I s0o0o0o hate this feeling! Now, more than ever, I miz ma' hommies back at PS...

Tuesday, November 18, 2008

wag isnabin ang leche flan.. hehehe



Flan

The history of flan (and custard, a closely related recipe) begins with the Ancient Romans. Eggs figured prominently in many Roman recipes. The flan prepared by the Ancient Romans was quite different from the food we eat today. Their flan was often served as a savory dish, as in "eel flan," although sweet flans, made with honey and pepper, were also enjoyed. When the Romans conquered Europe, they brought their culinary traditions with them. One of these was flan. Both sweet and savory flans (almonds, cinnamon & sugar; cheese, curd, spinach, fish) were very popular in Europe during the Middle Ages, especially during Lent, when meat was forbidden. According to Platina's De Honesta Voluptate[On Right Pleasure and Good Health], an Italian cookery text published approximately 1475, custard-type dishes were considered health food. In addition to being nourishing they were thought to soothe the chest, aid the kidneys and liver, increase fertility and eliminate certain urinary tract problems. Creme caramel evolved in France.

"[English] Roman period...eggs took on a much greater importance in Roman times, when domestic fowl first became common. With eggs for the first time available on such a scale, it was now possible to consider them seriously in cookery..[the Romans] exploited eggs as a thickening or binding agent for other foods. They borrowed from the Greeks the idea of combining eggs with milk to form a custard mixture, which was either cooked very slowly in an earthenware pot, or fried in oil...Another kind of egg confection was made of fruit or vegetables, or fish or shredded meat, bound with eggs and lightly cooked in the open dish called a "patina." ...The "flathons" (flans), "crustards" and other open tarts of medieval cookery again recall the old "patinae," with the shallow open dish of the Romans replaced by an open pastry crust, and the filling once more mixed and bound with eggs."
---Food and Drink in Britain: From the Stone Age to the 19th Century, C. Anne Wilson [Academy Chicago Publishers:Chicago] 1991 (p. 138, p.142)
NOTE: This book has an excellent chapter on the histoy of eggs in English cookery (pages 137-148)

"Flan is an open tart filled with fruit, a cream, or a savoury mixture. A flan may be served as a hot entree or as a dessert. The word comes from the Old French "flaon," from the Latin "flado," [meaning] a flat cake. Flans have been in existence for centuries. They are mentioned in the works of the Latin poet Fortunatus (530-609AD), and featured in medieval cookery--Taillevent gave numerous recipes for flans. The word flan in France and Spain is also used for an egg custard, often carmel-flavoured, that is made in a mould and then turned out and served cold."
---Larousse Gastronomique, edited by Jenifer Harvey Lang [Crown:New York] 1989 (page 445):

"Flan is a term with two meanings. The one most familiar in Britain...is An open pastry or sponge case containing a (sweet or savoury) filling. A typical flan of this sort is round, with shortcrust pastry. It is either baked blind before the hot or cold filling is added, or baked with the filling. The filling, especially if it is a sweet one, may incorporate custard. In France, the term "flan" carries the first meaning as described above, but often has the second meaning: a sweet custard which is baked in a mould in the oven until set, when it may be served in the mould or turned out. The second meaning is the one which is used in Spain and Portugal, where flan is a standard dessert, and in many countries, e.g. Mexico, where either language is used. The second and very widespread meaning is the one which corresponds to the etymology of the term. The Old French "flaon" derived from the Latin "flado" had as its principal meaning a "custard." From the same Latin root came the Middle English word "flaton" and "flawn" from which much later came flan."
---The Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 305)

About flan in Spain
"Both Spain and Portugal also have a Moorish inheritance of very sweet egg-rich desserts, some ingeniously using up the egg whites left over from a pudding using only egg yolks--Pudim Molotoff (Molotoff Pudding), for example. Flan, caramel custard, the Creme Renversee au Caramel of the French, is universally popular. It may be flavoured with orange, if liked, but it is the traditional caramel custard that enjoys such popularity and is an equal favorite throughout Latin America...Quite literally everyone loves flan."
---The Food of Spain and Portugal: The Complete Iberian Cuisine, Elisabeth Lambert Ortiz [Atheneum:New York] 1989 (p. 264)

"...the Spanish sweet tooth is gratified by a range of dessert wines and liqueurs and special-occasion candies, some of almost Oriental sugariness. Almonds and honey are included in many of them Turron, or nougat, white or dark, soft or brittle, is exceedingly more-ish and is now a big industry in Jijona. The Arabic influences in candy-making are pronounced and candies such as amarguillos date from Moorish times...In the Spanish kitchen, milk and cream are commandeered for desserts, particularly in the north...The national dessert...is caramel custard, called flan."
---Recipes from a Spanish Village, Pepita Aris [Simon & Schuster:New York] 1990 (p. 124)

"...in looking for the roots of Spanish food traditions one must go back to the Phoenicians, who founded the city now called Cadiz in 1100BC; the ancient Greeks, and the Carthaginians...and more important, the Romans who used Spain as a major source of food, especially wheat and olive oil...Introductions by the Arabs were also of fundamental importance for Spain's future. They are particularly associated with the use of almonds (the essential ingredient for so many Spanish desserts, baked goods, and confectionery items); with the introduction of citrus fruits (including the lemon and the bitter (Seville) orange, without which British marmalade would never have been born); sugar cane and the process of refining sugar from its juice..."
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 741)
[NOTE: this book has plenty of information on the history of almonds, citrus, sugar cane etc. Ask your librarian to help you find a copy.]

How to pronounce the word flan? That depends upon which language you speak. According to the Oxford English Dictionary, the English pronunciation is expressed as "flaen," which would rhyme with "man." According to the Food Lover's Companion, Sharon Tyler Herbst, 3rd edition (p. 237) the correct pronuncation is "flahn," which would rhyme with "balm." More pronuncations here.

Historic recipes for flan (adapted for modern kitchens):

* Ancient Rome: Tiropatinam
* 15th century, England: A Flaune of Almayne
* 16th century, France: Flaon Cochus

If you are conducting an extensive project on the origins of flan, ask your librarian to help you find books on Ancient Roman and Medieval European food history and reprints of period cookbooks. Check the indices for flan, custard and darioles. This will give you a better understanding of the types of flans and typical ingredient combinations that were prepared during these periods. You might also compare/contrast them with today's recipes. Think about this: if you were a French noble from 1475 dining in a restaurant today would you recognize the flan served at the end of your meal? http://www.foodtimeline.org/foodpuddings.html#flan

Please pray for the crew & their family

When I heard about the hijack that happened in Somalia, I just ignored it until I heard the name of the company that owns that vessel: VELA. I immediately turned the volume on and crossed my fingers coz my Dad works for one of Vela's ships, MT LIBRA STAR. I freaked out for a minute there! I was relieved when I found out that the name of the ship that was hijacked is MT SIRIUS STAR! PHEW! But still, I couldn't help but feel sorry for the family and love ones of the crew.. The one responsible for the safety of the ship is the 2nd mate, which is my Dad's job. He said in one of his calls that they have high-tech equipments that could monitor unidentified ships or possible pirate ships, however, during that time Sirius Star settled in SE of Mombasa 450 miles and away from the danger zone so the 2nd mate in charge didn't turn on the alarm system that automatically shuts the entrance & exit passageway of the ship. These Somalian pirates are really pain-in-the-ass! They know exactly where to attack considering most ships usually pass through the Gulf of Aden where there are navy ships guarding the area. Too bad at that time, the officer changed route to avoid the pirates. Instead of following the usual route, they took a different one and landed as captives. I heard they (Somalian pirates) demand for a ransom. Too bad Dad's info was inaccurate cz according to the VELA office in Manila, the crew is still held captive & the worst part, 2 boats are loading stuffs from the crew. Yes! Pirates are stealing the crew's stuffs & the ship's ammenities! Baga ug lepz! Those bastards should rot in prison! The Brits better do something bout their pets! The ransom, BTW, is $50M...guess what, one of the insiders told me that one of the ships was sold around $49M!!! But it was really intended to be sold since VELA bought new ships... bongga! tubusa pd ng mga crew woe! letse! The info about the negotiations is still unknown since the owners of VELA are avoiding the media..(alangan, dili bya pwed mo hatag ug ransom.) It's so similar to what happened to Ces Orena Drilon. Media was not informed about the ransom. It's t0o damn impossible that kidnappers would just let you go without a "boarding & lodging" fee... ;) What do they think of us, stupid?! sheeesh!

Friday, November 14, 2008

have a heart....


The world may be categorized into seven major areas for ease of study and understanding. They are: Latin America and the Caribbean; the Middle East and North Africa; Africa—Sub-Sahara; Europe and Central Asia; East Asia and the Pacific; South Asia and North America.

In a major study of global poverty, the World Bank (2001) estimated that 1.2 billion people lived in poverty in these seven major areas. Additionally, UNICEF (2001) reported that in a $30 trillion global economy, this figure represents one-fourth of the human race that is living in conditions of almost unimaginable suffering and want. Nearly 1 billion people in the world are illiterate. Approximately 1.3 billion people lack safe water. Over one-half of the developing world's population (2.6 billion people) is without access to adequate sanitation.

The United Nations Department of Public Information (1996) estimated that more than two thirds of the world's poor people live in only ten African and Asian countries: Bangladesh, Brazil, central and western China, Ethiopia, India, Indonesia, Nigeria, Pakistan, the Philippines, and Vietnam. In Africa, the majority of the countries that are poor gained their independence from European colonial powers in the second half of the twentieth century. In Asia, most of the poverty is concentrated in the southern and eastern areas.

More than a billion people still live on less than $1 a day (World Bank 2001). The majority of the world's poor people are women and children. Most of these reside in rural areas. More than 110 million children of school age do not attend school. Easily preventable diseases (pneumonia, diarrhea, malaria, and measles) account for the deaths of nearly eleven million children under the age of five each year. Between 600 million and 700 million children, representing about 40 percent of all those in the developing world, are poor (World Summit for Social Development and Beyond).

Many hundred of millions of people in the poorer countries are preoccupied solely with survival and elementary needs. For them work is frequently not available or, when it is, pay is low and conditions often barely tolerable. Homes are constructed of impermanent materials and have neither piped water nor sanitation. Electricity is a luxury. Health services are thinly spread and in rural areas only rarely within walking distance. Primary schools, where they exist, may be free and not too far away, but children are needed for work and cannot be easily spared for schooling. Permanent insecurity is the condition of the poor. There are no public systems of social security in the event of unemployment, sickness or death of a wage earner in the family. Flood, drought or disease affecting people or livestock can destroy livelihoods without hope of compensation.

The poorest of the poor . . . will remain . . . outside the reach of normal trade and communication. The combination of malnutrition, illiteracy, disease, high birth rates, underemployment and low income closes off the avenues of escape. (Brandt Commission 1980, p. 49)

The plight of poor people throughout the world continues to be much the same as what was described above.

The words sound hauntingly similar to the description of the people living in today's global poverty.