Little did I know that as early as childhood I was already absorbing influences for a blogging/writing career. Balicucha candies were among the things my second mom, my yaya Cion, would buy for me from the Laoag public market. I knew they were made from sugarcane juice much like palinang and tagapulot (molasses), but I always imagined they were part of the froth or something because of their rather whitish color.

I met these balicucha candies once again at pasalubong stores and coffee shops in Vigan, Ilocos Sur. It has the texture of honeycomb toffee when it’s fresh. A grown-up way to enjoy balicucha is to drop one (in place of sugar) into coffee, and you get a beautiful toasty caramel flavored coffee like no other in an instant. Balicucha also happens to be one of the popular flavors of a well-loved local ice cream made by the Bungro community in San Ildefonso.

Fortunately, I stumbled upon the balicucha makers of Santa Maria at Ilocos Sur’s Kannawidan Festival food and trade fair while doing my research for FoodPrints. Most of the balicucha we get to enjoy today are made by the sugarcane farming communities in Sta. Maria.

Santa Maria is home to another UNESCO World Heritage Site in Ilocos, the Nuestra Señora de la Asuncion Church. The fertile lands of the town bring forth sugarcane among its principal crops. Balicucha might be as old as the dadapilan (sugarcane presser). Other than balicucha, products coming from the several pagdapilan in Santa Maria are muscovado, basi (Ilocano wine) and vinegar. A steel sugarcane crusher has taken the place of the antiquated, original dadapilan from wood. We were actually asked if we wanted the traditional carabao-drawn or the modernized tractor-aided dadapilan.

The photos of balicucha making were shot while Chef Sandy Daza was being filmed in Maynganay Norte for FoodPrints Ilocos Sur.

Trying to form balicucha, in fact the entire process of creating these sugarcane candies, is something I never imagined learning.

Balicucha making starts here. Sugarcane stalks are fed into the mill while a carabao pulls the log (attached to the presser), moving in circular direction, while juice is being extracted.

Pure sugarcane juice is cooked until it caramelizes.

Once ready, the hot caramel-colored molasses hardens fast. Quite difficult to do if you are a first timer, the mass is stretched and looped repeatedly until it manifests an even creamy white shade. From there, small portions for balicucha pieces are pinched out.

They are allowed to bake under the sun before they are packed and sent to consignees and stalls lining the national highway in Sta. Maria.

With special thanks to the warm hospitality of the Kababaihan at Kabataan ng Maynganay Norte Program Inc., the Muscovado Farmers Association of Maynganay, the Sta. Maria Tourism Office and the Province of Ilocos Sur Tourism Office. And to FoodPrints on the Lifestyle Network for the trust.

Photographed by BlauEarth © Blauearth™ All Rights Reserved 2009-2015

Yesterday was crazy! Tropical cyclone Egay hit parts of the country. In Ilocos, it rained the whole day. We felt at least two earthquakes at past nine o’clock in the evening, and then crazy winds left me worried. I hope everyone’s well.

While being holed up, the family made polvoron. Polvoron (sometimes spelled pulburon or polboron) is a favorite Filipino snack or dessert made of toasted flour, powdered milk, sugar and butter or margarine. The delicious crumbly sweets, likened to shortbread, can be traced to the Spanish colonization in the country.

I’m going to show you how to make basic traditional polvoron that I learned when I was little. Hahah, I think you will have to adjust the recipe ‘coz we made about 180 pieces, which is enough to start a home-based polvoron business. I used quality ingredients and premium butter, so the result should be much better than store-bought polvoron.

You will need the following:

• 1 k flour
• 7 cups powdered milk
• 6 cups white sugar
• 3 packages of 225 g butter
• 4 pcs cellophane wrapper (or Japanese paper) cut into smaller pieces, the size should be enough to cover one polvoron.

First, toast the flour in a large pan over medium heat. Break lumps and keep stirring until light brown. Set aside. Melt butter in another pan. In a large bowl, mix together cooled down flour, milk and sugar and pour melted butter starting on the center and mix thoroughly.

The next step will be shaping the polvoron. If you don’t have a polvoron molder, you can purchase one from craft and baking supplies stores. They are usually available in specialty stores in public markets here. Online, you can check stores like Amazon.

Transfer a portion of polvoron mixture into a medium sized bowl. Use the polvoron molder to scoop out mixture, press with pressure on the side or the center of the bowl. If you are the one pressing, you will be able to feel it if it’s dense or tight enough. Release and drop the polvoron carefully over the center of the wrapper. Gather the sides of the wrapper and fold, then fold the sides of each end upward and twist. Imagine wrapping a fragile gift.

Pistachios are my favorite nuts, so I thought of making a batch of polvoron with ground pistachios. Besides nuts, you can actually infuse dried fruits, cookie bits, Rice Krispies or even chocolate to make gourmetish  polvoron.

Photographed by BlauEarth © Blauearth™ All Rights Reserved 2009-2015

My food photos are on the pages of the Condé Nast Traveller Middle East The Asia Issue – July 2015. Condé Nast is synonymous to a portfolio of the most iconic titles in media which I’ve grown up reading, why shouldn’t I be thrilled?

It’s out in newsstands all over the Middle East.

Because I live in the northernmost tip of the Philippines, I purchased my own digital copy online (thanks, Martine!).

With gratitude to Condé Nast Traveller Middle East. It was so much of a wonderful experience.

© Blauearth™ All Rights Reserved 2009-2015

After posting The 10 Best Places To Eat in Ilocos Norte, the time has arrived for The 10 Best Places To Eat in Ilocos Sur.

Ilocos Sur and its capital city, Vigan, is distinguished by its fascinating, centuries-old history, where traditional and inherited dishes remain. Hinged on various opinions from in-demand tour guides, frequent as well as first time visitors in Ilocos, foodies from different generations, not to mention my own personal experiences as a food blogger (who has paid 95 percent of all the food that’s been featured in this blog), the restaurants that made the top ten list best satisfy the curiosity for Ilocano cuisine and beyond. Even the most basic, simple Ilocano pinakbet or dinegdeng requires art. But in an evolving world, it’s also not only just about plain bagnet nor longaniza anymore. It is also how these classics are being used to create yet unmistakably Ilocano food in character. And because eating out is also about bonding moments with family or friends.

1. Cafe Leona. The restaurant is the first thing you see upon entering Calle Crisologo from the Leona Florentino statue and marker. Leona Florentino was an 18th century local poet in the Spanish and Ilocano languages. The mother of Philippine women’s literature was also given the title “bridge from oral to literary tradition.” You go inside the cafe and you might not like the tight, fusty setting that welcomes you, but the menu will reveal it cares about diversity. Pinakbet here is first-rate, and Vigan longaniza too, but fresh uni (sea urchin) and unagi (eel) teriyaki are also always available, and affordable. Native fish tamales, bagnet and ararosip (grape seaweed) salad  are among the mainstays in the turo-turo-style counter.

2. Kusina Felicitas and Cafe Uno. While these two are situated in Grandpa’s Inn and often interchangeable, Cafe Uno specializes in short orders like salads and pastas and upgraded poque-poque, coffee, and cakes with a homemade feel and taste (carrot cake and chocolate fudge here are winners), and Kusina Felicitas, on the other hand, is known for traditional Ilocano and Filipino food and Vigan specialties such as pipian with citrusy and minty pasotes and grilled chicken with tropical karimbuaya leaves.

3. Cafe Bossa. Candon’s best kept secret is Cafe Bossa’s lomo-lomo soup with pork loin and liver. Haven’t eaten lomo-lomo like this ever. Topped with one whole egg, it is rich yet soothing. The creative twists to iconic Filipino food like tuyo and aligue, among others, make this cafe unique. They also have great desserts and it transforms into a tavern by night. It occupies the first floor of an ancestral house tucked in the commercial side of the town.

4. Bistro 23. On the corner of Calle A. Reyes and Calle Salcedo stands Bistro 23, a newbie restaurant and bar with a mouthwatering start. “Comfort food at its best,” says sales reps who travel the north frequently. In the menu, you will find pancit and it turns out it is pancit loaded with fish ball slices and topped with a sunny side up egg. Undressed Vigan longaniza sits on a bed of poque-poque, and also on fried rice. Audacious eaters can bet on kansi and bloody sapsapuriket chicken soup. Tokwa’t bagnet sounds good and tastes good.

5. Bistro Candon. Back to Candon at Chef’s Nic Rodriquez’s home ground. Bistro Candon’s claim to fame is its traditional Ilocano fare and desserts that we’ve grown up with like chocolate cake which has attracted food editors of the Philippine Daily Inquirer, leche flan and brazo de Mercedes. Try the rellenong bangus and bagnet with Chef Nic’s fragrant taburkik bagoong. The restaurant is inside a compound and closes quite early, so lunch is best.

6. Comedor. The name alone suggests Spanish influence. Comedor is the main restaurant of the luxurious Hotel Luna, which is the only museum hotel in UNESCO World Heritage site Vigan. It tries to relive the affluent days with tapas and paella. Paella negra here doesn’t disappoint. Ditto with heritage dishes. Service is efficient and friendly.

7. Bigaa Gastropub. What used to be a dessert shop at the Vigan Plaza Hotel  has evolved with more in store for the younger palate. The divine sans rival is still as good. Along with traditional Bigueño entrées, hybrid dishes like rusangis (endemic only to Caoayan) and bagnet pastas and panizza capped with local ingredients tickle the palate. A pasta draped with provincial dinoydoy (mashed squash) is surprisingly bracing.

8. Sanitary Restaurant. The oldest restaurant in Vigan is still a crowd attraction. The little Chinese restaurant is always packed with locals enjoying lomi, mami or pancit Luzon with siopao or siomai. The menu consists of Chinoy-sounding food names peppered with Spanish terms like caldo and agre dulce. You can also find hongkue (Chinese stuffed chicken) in the menu, but has to be ordered in advance. It is said that a typical box of goodies brought out of the city contains bagnet, longaniza, royal bibingka and Sanitary’s famous ngoyong (ngohiong), a kind of Chinese meat roll flavored with five spices.

9. Lilong and Lilang Restaurant. The best Vigan empanada is shrouded in foliage, according to famished tourists checking out the Hidden Garden in the outskirts of Vigan. Lilong and Lilang Restaurant is the place to eat when you like restful natural environment. Ilocano favorites like dinengdeng, sinanglao, pinakbet with bagnet and warek-warek (grilled pork and liver mixed with mayo) dominate the menu. Down to presentation, local color is intensified. Buko and fruit coolers delight especially during hot Ilocos weather.

10. Pinakbet Farm. The quintessential Ilocano food gets top billing in Caoayan, not too far away from the core of Vigan. A mélange of vegetables straight from the garden, alongside freshly-caught grilled tilapia (from its own pond), chicken and pork is the only food there is at this picnic pavillion maintained by the community. An authentic farm-style ambiance that perfectly personifies Ilocano simple living, complete with Ilocano entertainment, is an experience in itself.

Photographed by BlauEarth © Blauearth™ All Rights Reserved 2009-2015

It all started on a rainy afternoon in a chilly room where junk crafted into art were up for exhibition. A photographer friend introduces a millennial artist on Instagram. I am not on Instagram like I am notorious for not owning a cellphone, but there’s a mutual interest that will make the self-confessed self-taught photographer and me oblivious to time. His unfeigned laughter calls out to be dissected.

Russel Villena, 22, says, “I shapeshift between mobile and DSLR photography. I’m a visual person, so photography holds a very special place in my heart. My camera phone which I use now is a prize from a Twitter caption making contest sponsored by Nokia (Microsoft). An average income family has other priorities. Baby steps are the hardest. I want to know and learn more, so that I could share more to people, but for me to do that, I need to be able to stand on my own first.”

Q&A

What is your occupation?
I am a nurse by profession. It might seem incongruent with photography, but I originally wanted to go to art school. Unfortunately my parents couldn’t send me, so I took nursing in my hopes I could earn and save money when I become a nurse, and I’ll be able to send myself again to school to take up what I really want. As of now, my degree can’t even financially secure me, not even enough to feed myself. But I needed to channel out my aspiration for art and creativity, hence the photos. Presently, I do volunteer nursing work at our Rural Health Unit in Batac. And every Saturday, along with other artists, we do an Art Show and Tell where I show some of my photos and encourage kids to grow their art especially to do mobile photography.

Yes, I think it’s true, once an artist, always an artist. I heard you have more than 10,000 followers on Instagram, congrats! What is on your feed?
Most of my photos are generally taken around my hometown [Batac] or during a bike ride. It focuses on everyday scenery and things that people usually neglect. In my own little way, I try to give life to them. I started my Instagram with my chasing the sun series. As I said in a previous Instagram post, “Anything fancy that fits in a square is in my gram. But most of the time the only thing fancy in our place is the sun and the sky.” As an aspiring artist, I always have the urge to grow and be diverse. And I usually don’t confine myself into a box or a style. And then the Double Exposure and Magnifying Glass photos came. On a side note, I don’t want people thinking that follower count or likes matter. What matters is that every artist should express himself.

What is it about the social network that you love?
It is a community. It’s supportive and evaluative, and the people are so encouraging. And uploading photos in the app doesn’t require much complexity and data usage. It only uploads a light file of the original resolution which fits well the budget because we didn’t have WiFi connection when I was new.

What is your most used app?
The Camera app. Being into mobile photography eats 80% of my battery. Next on the list is OneNote… Instagram.

What is inside your bag now?
This is my little bag [a crossbody bag] which I usually bring especially when I go out taking photos. Inside are 2 phones (but sometimes I have 3), a magnifying glass, a portable tripod, a water tumbler (so costly to buy and to reduce usage of plastic), an umbrella, a wallet for IDs, a coin purse, and headphones (just in case I’ll need my own space).

The outdoors or swanky rooms?
The outdoors please. I’m the person who is usually out and about itching for adventures. Some of my favorite hashtags include #NatureAddict #ExploreEverything #WildernessCulture. But I wouldn’t mind swanky rooms, hahaha, googling swanky. Hmm… if something requires being inside then why not.

Your best photography moment?
Being featured in your blog. That’s worthy of a mention. Mmmm, I guess other than that, I’ll always treasure what happened last year. I was given the opportunity to do a photo exhibit. The curator came to discover my Instagram account. As someone who doesn’t have the means to do an exhibit, I actually asked some of my Instagram friends for financial support. Did a crowdfunding campaign. It was overwhelming that people believed in me, my photos, my goals. These are people whom Ive never met personally. Some were not able to help financially, but they helped with the campaign. It moved me as a person and as an artist.

Thank you. Do you get inspired by other photographers?
We are all influenced and inspired by a lot of things. And we are all products of it all. That actually explains my bio on Instagram, “Instagram taught, Internet raised.” I owe a lot of inspiration dusts to the creative people on Instagram. That’s why I’ve been sharing to everyone the app, so they could be inspired there the way I was. I also want to return the favor to my fellow people, perhaps inspire them, especially the youth and those who do not have access to the internet.

What hours of the day do you work best for your photography?
I prefer the early morning hours. I usually pretend I live somewhere else and there’s fog everywhere even if there’s none. But when in comes to brainstorming, sorting stuff out or getting things done, late afternoon and evening are usually the best.

The moment you click the shutter, you own copyright to your work, how do you protect your work?
Digital age has made everything faster, including stealing someone else’s work. Others might be able to steal, but it is the photographer who owns the essence of the work. I think creators and viewers alike should uplift a culture of respect among each other. People will only be able to understand if they put themselves in a situation where — you create something and another person takes the credit for it.

Where do you think creativity ends?
I think creativity ends when people become close-minded. When they start limiting themselves.

What’s the most outrageous thing you ever captured?
That’s a bit hard to answer. Can we revise the question to What’s the most outrageous thing I’ve ever done for a photo? Hahaha! There was this one themed photo project on Instagram and the theme that week was glitter. I glittered a lot of stuff from fruits, to my magnifying glass and even both of my hands. Transferring helium balloons all the way from Batac poblacion area to far farm areas with a Korean bike. Bringing a rubber ducky to Anuplig Falls, does that count?

Hahaha! What’s your dream project?
Oh, I think underwater photography with some models wearing fancy dresses would be so dope. Shoot something with a drone, shoot for a cover of a magazine or if not have my own little book with some of my photos and my thoughts on art and photography.

All images courtesy of Russel Andrew Villena @rahrarussel +63 926 9336868

© Blauearth™ All Rights Reserved 2009-2015

Photo 2 by Melanie de Leon and photo 5 by Jonathan Cabrera
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2015

It’s a circus party for Reyan! Hugs and kisses and many wishes!

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2015

Have a great new week ahead!

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2015

Former National Treasurer Professor Emeritus Leonor Briones of the University of the Philippines National College of Public Administration and Governance will be in Ilocos Norte on July 16, 2015, 1PM, to conduct a public lecture at the MMSU-Batac Teatro ILocandia. The lecture is titled “Balancing Fiscal Autonomy with Responsibility and Accountability“, and delves on the red flags in the financing provisions of the Bangsamoro Basic Law (BBL). Here’s the chance to ask Prof. Briones relevant topics like the BBL and the 2015 National Budget during the meet-and-greet.

She is bringing with her the Manila Concert Choir to perform in a concert following the lecture. Now on its 63rd year, the Manila Concert Choir explores the power and language of love conveyed through songs in times of conflict and struggle in a performance entitled “Love in the Time of Revolution and War”, in homage to the resilience of the human soul in finding beauty in life’s harshest of times.

An evening gala sponsored by the City Government of Laoag is also slated at the Laoag City Auditorium on July 17, 2015 at 6PM, free of charge.

© Blauearth™ All Rights Reserved 2009-2015

I’m having a relationship with Korea. Yes, it’s been sealed. Other than the fact that I’ve been seeing Korean hairstylists every chance I had in the past two years, my respect for Korean beauty products has turned to love and devotion. My beauty regimen had always been monotonous. My vanity kit can actually be narrowed down to just face powder which already contains sunscreen, concealer, blusher, brow powder, brown eyeshadow and warm pink/peachy pink lipsticks. Three Korean beauty products that I’d buy again and again are TonyMoly Timeless Ferment Snail BB Cream, Etude House Play 101 pencil in brown and Etude House My Lovely Cookie Blusher in #7 Rose Macaron. It’s not the manic kind of love, hahah, I’m not even close to cushion compacts.

I haven’t reviewed TonyMoly Timeless Ferment Snail BB Cream. It sounds freakish, but I got it because among the various brands and formulations I tested, it didn’t make me too white nor grayish. It comes only in one shade and self adjusts which is just perfect for my coloring. It has a high SPF of 45. It contains snail slime, touted to be regenerating, well, we all know how Koreans are so radical when it comes to beauty and skincare. It’s not too thick, but evens out and literally brightens my complexion. BB creams or blemish balms contain moisturizers, so expect some midday shine. On hectic days, I just dust a thin layer of my trusty Ben Nye Banana powder over it, smudge brown Etude Play 101 pencil and dab Rose Macaron on the apples of my cheeks. I’ve noticed a significant improvement after using this BB cream in terms of feel and appearance.

I tend to be a loyal consumer when the connection works.

FOTD details: TonyMoly Timeless Ferment Snail BB Cream, MAC NC30 concealer, Ben Nye Luxury Powder in Banana, My Lovely Cookie Blusher in #7 Rose Macaron, Anastasia Brow Powder Duo in Dark Brown, MAC Espresso eyeshadow, Play 101 49 pencil, NYX Soft Matte Lip cream in Antwerp.

© Blauearth™ All Rights Reserved 2009-2015

New on western Rizal Street, Li’l Ranchos is literally a little food spot turning up burgers and tacos. My first tasting was takeout stuffed bell peppers. But when Alex and I went to check out the place today, they were not available.

The staples: Burgers and pancakes among Filipino-style tacos, quesadillas and nachos. Rancho Burger, decked with cheese, bacon and pineapple, is only 95 pesos, and a plain burger called Super Beef Burger is 45. Glazed potatoes and pesto pasta are other options. The selection of fresh fruit shakes includes yacon, dragonfruit, avocado, strawberry, and lemon infused drinks. But they also offer beer.

Prices are very affordable. I didn’t see anything above 100 pesos. With its price, the burger was satisfying, but super messy to eat (you’ll need a bib, promise). The quesadilla, however, was incomplete. The tortillas were like thinned out pancakes and it came without salsa.

The menu is more suited to the younger crowd.

Li’l Ranchos Rizal St. cor. D.M. Castro Ave. Laoag City (east of Papa Pau’s)

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2015

In the thick of editing, or rather emptying my closet for the chance of a lifetime move to Los Angeles, where my parents, siblings and a daughter reside, an invitation to Kitchen Lab arrives. Before I embark to another world, I left Monday open for the opening and VIP degustacion of 15 signature dishes. Perhaps, my last big meal that will be one of the things reminding me of home. A part of my heart says just a vacation, but my head says live another dream (we’ll go back to the move some other time).

Kitchen Lab at The White House breaks out of the box. Speaking as a local, customarily, Eating Out in Laoag is revisiting favorite kitchens. It maybe the scruffy Dawang’s or mousy Tayamen’s or a friend’s home. But on “mucho” days, it’s something like driving out to Fort Ilocandia’s Red 8 or Bergblick in Pagudpud. Because I will eat anything, I was more eager to see what Irwin Pascual, one of the brains behind the modernist fine dining restaurant, would come up with. The only son of a Chinese couple (Pablo and Vicky) who are great cooks, he is an ardent epicure, born that way I think. He says, he is stimulated by nostalgia — like the scent of burning grass hovering around the neighborhood while growing up. A diploma in culinary arts just might injure the raw juice running in his veins. Making it more interesting, his business partner, Dr. Jonathan Noble, is also self-taught. The younger members of the creative team, however, Chef Abbygail Siy and Chef Miko Quimora, are diplomaed from De La Salle-College of St. Benilde.

Kitchen Lab is the entire second floor of The White House, a head turner after all these years. There were about 30 of us at the opening. I shared a table with (Laoag Councilor) Jeff Fariñas and Charisma Ursia and photographer/blogger Marianne Pasion, who can be the best eating companions/food critics because there was never a dull moment even if the tasting got protracted.

Irwin Pascual and wife Valerie.

The food: Chorizo pepper jack roll with Burgos gamet butter, uni on a cookie, grape with blue cheese, sous vide egg with jamon Iberico, crispy and flaky indigenous mushroom with pickled salad in buttermilk, smoked Pasuquin tuna tartare in ginger and yogurt emulsion, scallop in hay aroma, two-way prawn with milk foam and tukmem (tulya) inspired by the Ilocos Norte coastline and the Kapurpurawan Rock Formation, roasted pork in uni dashi with squid inked dehydrated onion chips, charcoal crust Wagyu beef in beet elements, and three desserts, namely spiced lemon sorbet, malt ice cream with toasted quinoa and goat cheese ganache and chamomile ice cream on blueberry bugnay gelee are part of the dishes they’ve created which will be available for a year. Degustacion is by appointment only, but I heard steaks, etc. is available everyday. Fresh ingredients are locally sourced while special elements are sourced abroad. Quality is never sacrificed it seems, so for a multi-sensorial food experience, the price is not ordinary. I sense a slight OC-ness in a charming, passionate kind of way.

The selection is impressive. The presentation may not be traditional, but details of home float to a degree. Take out the aesthetics, the flavors will take you to different places. I pictured California with the piece of grape with blue cheese, I was in China after that first bite of roast pork, I was reminded of childhood sick days by the perfect “malasado” egg, the juvenile cookie smeared with familiar slimy sea urchin evoke contrasting decades, the malted milkshake parallel, fleeting moments, one after the other — it is what degustacion is all about.

To me, the Wagyu “butcher shop mess” brought me to orgasmic proportions following the sensory buildup.  A little scorcher, the fried prawns were a bit overdone, and the cookie could have been less sweet if it were to be paired with uni for more contrast. What else? Well, the tuna tartare and 62°C egg were bitin, and I wish the lemon sorbet and the ice cream were made available everyday of the week.

Chefs Miko Quimora and Abby Siy and partners Irwin Pascual and Dr. Jonathan Noble in photo below. Thanks and congratulation to you, guys!

To the one person very close to my heart during my Flickr and blogging years (and always), you make me feel ageless, hahah, fearless, and I hope to still have that photo exhibit with you one day. Love you, Marianne Gaces Pasion!

Kitchen Lab
The White House
P. Lazaro cor. Llanes Sts., Laoag City, Ilocos Norte
For reservations contact Joel Baptista CP No.: +63 9998841701

Photos of and with author by Marianne Pasion
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2015

I wasn’t able to post these photos shot in Laoag by photographer Marianne G. Pasion on my birthday. I flew to Los Angeles the day after my birthday. A friend asks, “What will happen to BlauEarth?” Blogging continues, I’d like to think that it’s also my blogging personality that keeps you visiting.

Thank you to everyone who has kept this blog running for 5 years.

With special thanks to Marianne Pasion.

Photographed by Marianne Gaces Pasion Photography. Check out her blog Cynosure.
© Blauearth™ All Rights Reserved 2009-2015

My house is not too far from the Lamouroux art installation. The old paint has already started to peek from the lime wash.

Ericke and I drove to the hills and hiked to vantage points. Downtown LA shoots out from the flatness of Los Angeles.

This is my new city.

The Griffith Observatory perched on Mt. Hollywood.

Photographed by Ericke Tan and BlauEarth
© Blauearth™ All Rights Reserved 2009-2015

The gentrification of Silver Lake is good for my neighborhood. Burgeoning left and right, hip establishments are getting closer, and more diverse like there’s an organic coffee bar that supports livelihoods and biodiversity just two blocks near my home, and Milk is walkable if you love walking like me.

Milk is known for their macaron ice cream sandwiches, but there’s quite an ample selection of desserts which includes cakes, cookies (molasses cookies, yum!), puddings, ice cream cones, sundaes and floats.

The ambiance is relaxed with subtle lighting. You can squat on the sitting area inside or blend in with the crowd outside.

Just coconut cake for me. Ericke loved her Thai tea ice cream. It’s on the pricey side, but I’m not earning yet.

MILK 1639 Silver Lake Blvd, Los Angeles, CA 90026 Phone: (323) 913-9911 Open 10AM-10PM

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2015

Love the artisan coffee roasters on the block. It’s called Cafecito Organico. I think a Mexican canteen was on the same spot some years back. Their other shops are in Malibu, Costa Mesa and Anaheim. They’ve been joining Saturday farmers’ markets and in fact they’ve grown since then.

I love everything about it. They use only organic and fair-trade beans from Hondurus, Peru, Costa Rica, etc. Besides coffee and tea, all-natural juices invite.

The look is eco-friendly. You could see reclaimed wood and repurposed things such as a shopping cart turned into a plant holder.

Ericke says they have the best raw cacao mocha drink. That can wait, also coffee. It’s extremely hot in LA, so I prefer iced tea to beat the heat. But it’s pure hibiscus brew, which is also relaxing. This place has the potentials of becoming an extension of my house. Don’t you love the vibe?

Cafesito Organico 534 N Hoover St, Los Angeles (213) 550-3738 

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2015

The world is not too huge like we think. Met up with my Holy Spirit Academy of Laoag batch mate Lanie Mostrales (now happily Mrs. Chico) for our birthday celebrations (Aug 3 and 4). Also lunched with 2 Laoagueños previously.

Lanie lives in Torrance which is close to Redondo Beach. She treated me and my friend Wilfred (who drove for me actually) at Kincaid’s at the Pier. The gorgeous shades of sunset made me want to take photos of the scenery.

Food was really good, seafood galore. Her choices of bread with artichoke and crab salad dip and fried calamari were lovely. I’m a meat person, so steak and lobster was a happy plate.

Thank you Lanie. Cheers to you and me! And life in America!

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2015

Indigenous to Los Angeles, French dipped sandwiches were invented by accident, claims Philippe, one of the oldest and best known restaurants in Southern California. It was established in 1908 by Philippe Mathieu, who was of French descent. The story of the sandwich served au jus is that “while making a sandwich, Mathieu inadvertently dropped the sliced french roll into the roasting pan filled with juice still hot from the oven. The patron, a policeman, said he would take the sandwich anyway and returned the next day with some friends asking for more dipped sandwiches.”

One can choose from either roast beef, roast pork, leg of lamb, turkey or ham served on a lightly textured, freshly baked French roll which has been dipped in the natural gravy of the roasts. Swiss, Cheddar, American, Monterey Jack or blue cheese may be added. Sides can be chosen from tart, tangy cole slaw, homemade potato and macaroni salads, hard boiled eggs pickled in beet juice and spices, large Kosher style, sour dill or sweet pickles, black olives and hot yellow chili peppers.

Ate my leg of lamb with Philippe’s signature French mustard. Double is the more popular dip, but I had a single dip, and I liked it ‘coz you still get to enjoy the crisp texture of the baguette while the inner sides are moist with meat juice. The coleslaw had a hint of vinegar.

All the desserts looked good. Lemon meringue was just too perfect. Even the lemonade was fresh and nice compared to other lemonades I’ve had recently.

Ambiance is old classic. Sawdust is left on the floor, giving the downtown LA eating establishment much character.

Philippe The Original 1001 N Alameda St, Los Angeles Phone: (213) 628-3781

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2015

Nikko, my younger sister, brought me to Gloss Nail Spa for mani/pedi and sister bonding time. She has been seeing the nail place on Sunset for more than a decade now. I actually do my own when I’m abroad.

Nail Spas are bigger here. Minus the massage chairs, Gloss looks more like an art studio. It’s hard choosing one nail color when they have all the brands and finishes.

A soothing citrus scrub and massage followed after foot and hand bath. It was actually my favorite part of the mani/pedi. Yup, melting.

Nail cleaning and sculpting is basically like the way it’s done in the Philippines. I appreciated the light touch. Nail painting is neat. They use a brush dipped in polish remover to tidy up edges.

China Glaze lasts longer. It’s my choice even when I’m home. Will definitely go to this place again if only for the complete nail spa service.

Gloss Nail Spa 2911 W. Sunset Blvd. Phone: 323 669-3977

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2015

Rancho Mirage is in the Palm Springs area of California. It’s my only brother John’s city. My sister-in-law Marichi and yaya Tata we’re cooking a Filipino fiesta, complete with bellychon to celebrate my nephew Jonathan’s birthday. So mom and pop, my sister Nikko and I drove two hours to the desert. Dropped by the Cabazon outlets where it was super hot.

I was seeing my brother’s gorgeous home for the first time. His old house was also at Rancho Mirage. That was where I spent brief vacations twice, once with the kids and another with the husband.

Food was so good, especially the kare-kare with ox tail and lechon (inspired by their brother-in-law Oliver’s recipe). And the piña colada cake they got from Tony Bahama was pure paradise. Jonathan and I blew a red velvet cake. Talk about making another wish.

The gathering was beautiful though brief. Family photos have become so rare, like it took decades before another good ones.

© Blauearth™ All Rights Reserved 2009-2015