I’ve bought a Penpen plushie when I was in Tokyo and I put it on my desk.
Now people call him an Angry Bird. :(
Awww. :( Di po siya Angry Bird!
Yan ang isa sa madalas ko naririnig pag naglalakad ako pauwi.
Pag pauwi ako, I walk from the MRT taft station until sa kanto ng Cuevas Bakery. So, sa araw-araw at gabi-gabi ba naman na nilalakad ko yan, hindi maiiwasan na mamukaan ko na ang mga tao na madalas andun.
At ang mga lugar sa Pasay City along EDSA ay … well, alam niyo na. Siguro may apat na beerhouses at isang motel akong nadadaanan palagi. Gabi-gabi, nakikita ko sila sa mga kanya-kanya nilang mga pwesto.
Naririnig ko palagi ang mga conversations nila – amongst themselves at sa mga potential customers nila. Nagbibigay lang sila ng mga presyo sa mga dumadaan na mga lalaki.
Tapos mag aantay lang sila sa mga upuan sa may tapat ng kani-kanilang mga beerhouses, nakadisplay at ready na bilin pag sila ang napili.
Feel like a fish out of water pag a few days before sweldo?
The first attempt at baking Chocolate Soufflé is all because I want to cheer up a dear friend. I was originally planning to make Crème brûlée, but I was requested otherwise.
I looked around online and found that the ingredients are all basic. Eggs, butter, sugar and chocolate. I mean, how can one mess that up?! But boy, I was wrong to assume that baking this would be a real piece of cake. ;)
Soufflé is a kind of dessert that is not to be underestimated. Today I just found out that beating the egg whites and the yolks separately can be a dreadful process. Well, if you don’t have an electric mixer. I don’t have one so my arms really hurt!
When beaten thoroughly, the egg white foams up and the yellow yolk pales. Wonderful!
As proof of this feat, here’s a shot of the post-mixing and beating process. I’ve poured the mixture (eggs and chocolate) in their own containers made of porcelain – also called “ramekins” and put them in the oven. I took careful note that the oven has been preheated at 150C, as I’m not sure how it should be for I haven’t done it before exactly. (I was just putting fate into the hands of the recipe I got somewhere!)
They looked very familiar. Every batter looks like the brownies batter.
The chocolate came from the Lindt’s Excellence 70% dark chocolate (144Php). I’ve chopped the chocolate into little pieces and melted them in a glass bowl dipped in hot water. While making this, I couldn’t imagine how could only eggs and chocolate could make brownies-like fo
After 25 minutes, I came back and checked what’s going on with my little lovelies.
It was just like in the cartoons where you’d see a baking cake rise up, only to fall again if you open the oven and cold air comes in. After the oven timer went off, I waited a few more minutes before taking it out.
It’s difficult to keep the shape of the Soufflé. On my first try, I wasn’t able to keep up this risen shape. :( I have yet to find out techniques for that.
Anyway, after letting it cool for a bit, here it is.
GODAMMIT!! Ang ganda ng THOR! Shetz!
Now I know why they said na sobrang bitin ang Thor – kasi it’s so AWESOME gusto mo na malaman kung ano mangyayari. (I want to see more NOW!)
It’s definitely one of the movies I would recommend. Actually, gusto ko na i-recommend sa office now, but I think ako na lang hindi pa nakakapanood. Haha! So I recommended it to the taxi driver nung pauwi na ko (“Kuya! Nanonood ba kayo sa sinehan recently? Panoorin niyo po THOR! Ay napakaganda ho!”)
OK – Now Captain America na lang, and then The Avengers na.
“THORoughly” was coined by Jenny-chan ;) Brilliant, I say.
It rained suddenly again today.
I have to remember to start bringing a small foldable umbrella from now on. Getting caught in a rain is not so much *fun* when you’re alone. Hehe.
It was Jobelle’s birthday last April 9 and since I can’t be there with her to celebrate it in Japan… I made a miniature birthday cake! :)
I started with this. Actually, without the swirls on the edge. :D
It’s green because Jobelle likes green (I don’t know why! Sabi niya dati pink. haha)