I haven’t told you I feel blessed to have you as my parents. We may not see each other often, but I do have you in my heart always and forever. Thanks, mom, for reading my blog. You’re the best teacher I’ve ever had. I’m putting to great use the discipline and commitment I’ve learned from you through blogging. The creativity gene is from you, papa. Take care and see you soon. Love you both!
© Blauearth™ All Rights Reserved 2009-2013
I know the country is in a state of grief, but we had to be in the mountains of Baguio for Brandon’s entrance examination to a Manila university over the weekend. He’s done 2 exams now and he still has to tackle one next week. He chose to take this particular exam rather than entering a mountain bike competition in Nuvalli. The dad has paid the biking race registration fee earlier, but doesn’t mind losing the money for his son’s priority. Yes, we let the children make their choices.
Let’s get on with the main story. I discovered Chaya through a friend. I googled the exact address earlier, so it wasn’t really difficult locating the Japanese restaurant, though you could easily mistake it for a house because it is partly concealed and past the busy area of Legarda Road.
Chaya is cozy. The typical diners are tourists and Korean students. The menu consists of modern Japanese dishes. We ordered a medley of light seafood and vegetable dishes. I found salmon calpacho that resembles Italian carpaccio. It was a lovely way to set the palate in motion, but to be honest, the sushi was fairish. I was expecting something grand since the owner, I believe, is Japanese. The ebi (shrimp) heads scared Alexa. The Chaya salad, a bed of greens with an assortment of sweet and tangy local fruits such as passionfruit and strawberries, was the best of the bunch. They gave us free delicious green tea ice cream set off with sweetened red beans.
Service is good and friendly.
The dad’s hot udon soup.
Cold green tea garnished with local sweetener known in Ilocos as balicucha.
Chaya 72 Legarda Road, Baguio City Tel: (074) 424 4726 CP No.: 0916-439 4141
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2013
Alexa couldn’t be happier getting her dose of art and culture in a green setting. Chanum Foundation’s Tam-awan Village was set up by national artist BenCab in 1998. It has been bolstered up over the years. We failed to catch solar painter Jordan Mang-osan, who guided us when the Cordillera village garden was in its infancy stage. The colors of the environs are more saturated, fetching happy spiritedness.
From time to time, art exhibits, workshops and cultural events are facilitated by Benguet local artists. The Ifugao and Kalinga huts are adorned with contemporary artwork, reflecting the dynamic culture of the Cordilleran peoples. There are small fees to be paid to help sustain this estimable project of preserving culture as a fresher means for the enjoyment of younger generations.
The cafe and crafts shop has grown bigger and better. They have an interesting, very current menu of crisp upland salads, crepes, sandwiches and native meals such as pinikpikan. Still the same excellent brewed local coffee that Reny loves. I don’t know how many times his cup was refilled with coffee and great memories of mountain biking under Benguet’s killer road conditions back in the 90s. Brandon was absorbing the advetures in the cantilever brake era, while Alexa seized the chance to sit for portraits by artists Jenny and Alfred for the price of one.
The huts are up for lodging.
Tam-awan Village 366-C Pinsao Proper, Baguio City Tel. No: (074) 446 2949/442-5553
Photographed by Alexa, Brandon and Blauearth
© Blauearth™ All Rights Reserved 2009-2013
We passed through inspiring early morning sunshine over the Quirino Bridge in Santa, Ilocos Sur, on our way to Baguio. What a spectacular view of beautiful Ilocos in all its simplicity! A case of less is more.
Hello, Baguio!
Saw this beauty in good running condition on the road. We continued the vintage nostalgia over at the “Vintage Baguio” photo exhibit in the Maryknoll Ecological Sanctuary along Sto. Tomas Road. Cameras were not allowed. The photos date back during the American occupation. A virtual American town with horse-drawn wagons and log cabins. Aerial photos of the Kennon Road, built by Col. Lyman Walter Vere Kennon of the U.S. Army Corps of Engineers, and photos of Burnham Park and buildings in the elegant past were among the exhibit’s cache of photos.
Succulent!
The TecnoHub at the Camp John Hay is a nice area with nice places to eat, stroll and relax. We picked a Quicksilver trucker hat with sunset palm tree silhouettes for Eugene at R.O.X.
For the adrenaline junkies, there’s a Tree Top Adventure nearby where you can fly a la Superman looking down onto pine forests or fall in the head down position.
Another dinner at Cafe by the Ruins.
Sunset from Naguillan Rd. on our way home.
Photographed by Alexa, Brandon and Blauearth
© Blauearth™ All Rights Reserved 2009-2013
The president of the Laoag Eco-Adventure Development (LEAD) Movement sent me to the annual Regional Cave Committee Meeting coordinated by the Department of Environment and Natural Resources (DENR) Region 1 Office for the presentation of assessed caves in Ilocos Norte by the DENR in 2013 and cave management plans of the northern towns of Pagudpud, Burgos and Pasuquin, where karst formations are typical. The meeting, hosted by the local government unit of Pagudpud, was attended by Director Policarpio Najera, caving and ecotourism experts of the DENR and Department of Tourism, and representative of the LGUs, the Philippine National Police and the Department of Interior and Local Government. The agenda also included the approval of the RCC Resoulution for the classification of assessed caves in Norte.
It was great to see and work with the same faces in the furtherance of ecotourism in the north. Caves are such fragile environments that we owe it to the experts to guide us in caring for them.
© Blauearth™ All Rights Reserved 2009-2013
This is the long-on-flowers dress Loejai Lopez made for me. My mom gave me the silk chiffon fabric. Added touches of my favorite blue and green, almost vintage accessories. The pair of natural patent slingbacks was an emergency buy. If ever I own high heels, they’re all dotted with ant nibbles. I like the classic lines of the dress.
The twist. I liked it the moment I saw how it would look like. For an evening look, the shrug or capelet-like attachment can be simply pulled to the front for a quick change, more revealing halter perhaps. Thank you, Loejai!
{Dress: Loejai Lopez, clutch: Marc Jacobs, belt: Hermes, slingbacks, Guess: flash aviators: Ray-Ban, MAC Speak Louder}
Wore it to the Mariano Marcos State University Mr. and Miss University. Beauty pageants are big in the Philippines. The newly crowned Miss World Megan Young and the others who made it to the finals this year are inspiring ladies, and men, too, all the more. Will have to post photos next.
Photos by Louisse, Ms. AJ and Blauearth
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2013
Competitions have become a part of the Filipino culture. The desire to succeed is so strong, we tend to bring it with us wherever, whenever, whatever it takes. The good thing about it, it is the essential paddle to bring us around in life.
Ilocos takes beauty pageants passionately. Organizers spend for grand productions. Seriously.
Norte, however, has yet to catch up with Sur’s lineup of past winners at national level.
In the Mariano Marcos State University Mr. and Miss University 2013, which I got to judge, together with TV Patrol Ilocos broadcaster Grace Alba, print and ramp model Ivy Primicias-Nalupta, businessman Handy Lao and Councilor Bumanglag, I was entertained. The parade of costumes was at Tan-ok level. Congrats to the winners!
Here are some of the photos.
The farewell walk of MMSU Mr. and Miss University 2012.
Combining good looks, charm and wit, MMSU Mr. and Miss University 2013
Good luck, btw, to PacMan!
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2013
I came across this curious invention recently. The inventor says, he has sold his 96th unit as of late.
If you happen to be in the silk screen printing business and haven’t found the simple solution to easy, efficient, low wastage screen stretching, this might be the tool for you. An original creation by fellow-Ilocano Leo Doctor, from Pasuquin, affordably priced at P4000-, delivered right to your doorstep.
Leo says it is very used-friendly and adaptable to various screen sizes.
Check out how it works in the video.
Email: leodoctor@yahoo.com
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2013
Ilocos Norte travelers who dislike the hassle of expensive and complicated transit will love the location of the new Viven Hotel, smack in the middle of the thriving Valdez Center in San Nicolas.
It is housed in the 365 Plaza, where shopping, dining and leisure are right outside its doors. Robinsons Ilocos is a stone’s throw away while a Casino Filipino is next door.
Keep relaxed in any of Viven Hotel’s sixteen classy, unfussy Wi-Fi-convenient standard and deluxe rooms with snug and extra comfy beds and flat screen TVs. Catch the promo rates.
Laoag is a rough 10 minutes away. Actually, I took a tricycab to go to Viven Hotel:)
Thanks to the hotel operations supervisor, Ms. Tricia Domingo, and friendly staff, Argen, Garet and Kate.
Viven Hotel 3rd Floor, 365 Plaza, Valdez Center, San Nicolas, Ilocos Norte Tel No.: (077) 6705112 CP No.: 0917 858 3450
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2013
Here’s news for fashionistas. You can add your custom embroidered monogram to exclusive, fun and functional Rope Bags, designed by Personally>T, at Red Dot.
Bags are on display at Red Dot. Choose your monogram color. Please note that only fully paid orders will be processed.
All profit from the sale of the bags will go to Gawad Kalinga to help reconstruct homes and lives of those affected by Supertyphoon Yolanda in Guiian and Tacloban.
Images via Red Dot
© Blauearth™ All Rights Reserved 2009-2013
Yesterday was a great day to explore the second most northern town in Ilocos Sur. Only then did I discover that Cabugao is home to the newest surfing destination in the north. Through the twists and turns of the Salomague Road, with no signs, it was easy ending up in another village. The locals were helpful, however, in leading us to Sabang. To surfers, the quiet, less crowded Sabang is Kido’s Point, named after its pioneer surfer, Ronald “Kido” Cabasug.
Kido was trained by visiting Australian surfer, Rene Hodgens, in 1993. He continues to be the big influence in the growing culture in the fishing village where surfboards are paddled most, next to bancas. The swells from the north and south produce quality waves.
Kido heads the group of Sabang surfers known as Surfing Ilocos. A local competition around the coast is slated this Saturday. They also teach beginners the sport. (For inquiries, contact Kido Cabasug at his number, 0905 778 4292.)
Next year, the group is again also assisting the Philippine Surfing Federation with a national event scheduled on January 28-February 2.
No waves, no glory. ‘Tis the season to get stoked in Sabang.
The youngest, cutest surfer in Sabang.
I’d go boating to St. Benedict Island, a private island off the coast of Sabang, when the winds are down.
At the side of the Cabugao Municipal Hall is the St. Mark the Evangelist Church.
Not too far from the surfing capital of Sur is the historically significant Salomague Port and fishing village. Salomague Port was the foremost entry point of the Japanese Imperial Army during the WWII Japanese Invasion.
The Sakada Centennial Memorial, situated in Salomague, was built in commemoration of the first Ilocanos who left for Hawaii in 1906 to work as sakadas in sugar cane plantations. In Ilocos, the old-timers and their descendants are commonly referred to as Hawaiinos.
Sundown at Pug-os Beach, known for its white pebble sands. Beach resorts can be found around the area.
*With special thanks to Barangay Captain Eduardo Cobangbang, Sr. Ronald “Kido” Cabasug and the friendly surfers of Sabang.
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2013
Arguably one of the best things about living in Ilocos, you can have quaintness at your disposal. The cool, breezy months make it so fit for nighttime calesa rides.
We did the calesa thing to Wabi Sabi Tea Café, comfortably so!
The jaded, as well as the up-to-date lovers of tea will take pleasure in Wabi Sabi’s freshly-introduced original line of indigenous tea drinks. The saniata ti Ilocos aka dragonfruit is underscored in the new four exclusive Wabi Sabi drinks, namely, dragonfruit milk tea, dragonfruit Yakult, dragonftuit fruit tea and dragonfruit deluxe with dragonfruit jelly and wabi cream.
They recommended the deluxe which is a refreshing pack of textures. Will definitely have to try the other originals.
TGIF!
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2013
For a month, I was enjoying my transitional Miley side part, but it reached a length that is freakishly so hard to style. My old Hairlastic with flexible fibers simply weighed down my grown out bangs. I guess it is better suited for inch-long hair, not to mention the nasty build-up in as much as I’ve been using it forever. And so I finally bought 2 products from the Schwarzkopf Osis line.
I’ve been itching to lay my hands on Dust It, which they used at Fix Salon in Manila to help my flipped out bangs stay in place. It stayed on the whole night, without the weighted feeling. The shaping Mess Up smells so good that’s why I couldn’t part with it. Both the products are mattifiers, so expect no shine at all. I shaped the bangs twice before taking photos, so you will notice a slight difference in length in the 2 photos below.
Mess Up is packaged cutely, unexpectedly like a sardine can. It says gum, though it’s more like a cream to me. It is meant to provide texture and definition to layered hair. Rubbed very little on my hands and worked it on my hair. The paste is unusually smooth (and not gluey) on the hair, yet holds the gamine style I want. The hold is heavy-duty, but you can still easily restyle the hair with this. I like the way I am able to separate the bangs into choppy pieces. I never liked products that hang tough on the hair. Unlike clay and other gum products, Mess Up is easily shampooed away.
Now the powder hair product. I wasn’t attracted to it when I first saw it on the shelves of a local salon. How could I not even read what’s it all about? As it turns out, it is very good product for easy heavy duty lift. It’s undoubtedly powder made with silica. You can dust it on the palms and finger comb your hair, or dust it directly on the hair and finger-style the shape you want. It’s a multipurpose hair product, so it can take the place of old-hat hair sprays. I used it to slightly pouf up the bangs and bring it to the side. You can add more of the powder while building up the volume. For my hair, it’s just about 2 shakes. The styled texture is natural and sleek. The feel of the hair when running the fingers through it might freak out first-timers.
I’m satisfied with my two purchases. Mess Up is probably harder to finish since I tend to use just a little. I stopped dreaming of long hair. I just want manageable, nice looking locks.
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2013
High caliber husband and wife event stylists Ace and Kit Mandac (of Ava’s), and myself were invited by Red Dot marketing manager, Ace Joseph Rumbao, to judge the company Christmas party fashion show and cheers/yells contest last night. How could I say no to the creative and nice people behind the trendsetting Red Dot of Laoag?
I found out that this year, at the back of the Christmas-emblematized theme, the staff had to stick to the strict rule of upcycling only something borrowed and something old (as in unusable stuff from the company storeroom, etc.) It amazes me that with the imagination given full play, fun and glint are attainable despite the fact that the general mood of this particular season is moderation. In hindsight, the Christmas season is unchangingly a totality of getting together, remembrance, giving thanks and pats on the back.
Little drummer boy came in close to top placer uncut Christmas tree, while the Plains and Prints Pangasinan team won for their unitary cheering savvy. Ace would have comfortably landed among the finalists for his Victoria’s Secret angel wings, but he was presenter, so he’s the dynamite of the season:)
Taking the opportunity to give my congratulations to Visionaire, Inc. for being awarded the top recognition for overall performance by Terry S.A., Inc. Cheers to Bernard and Me-Ann and everyone at Visioniare! Thanks and merry Christmas, Red Dot!
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2013
Christmas is the perfect excuse to go tacky — and I mean legally tacky with twinkle lights.
Of all places, found holly wreath glasses (hahah, instant green vision!) and Christmas lights earrings at Handyman. They were 70 and 50 percent off, complete with batteries, so I guess 170 pesos for both is merry.
Wore MAC Matte Lady Danger. It has more orange than Ruby Woo which I wore here. MAC’s retro matte lipsticks stay on better. I picked the bohemian renaissance dress off the rack. The Rebecca Minkoff Toki tote is from Red Dot. It’s huge, so I love it as an evening camera bag.
© Blauearth™ All Rights Reserved 2009-2013
Through my stint as legit blogger for the Lifestyle Network’s FoodPrints, we got to unearth not so common heritage recipes in two not so talked about food-tripping destinations in the country. One of them is gorgorya (or gurgurya or golloria). According to Riza Santiago-Hernandez, a niece of awarded food and culture historian Milagros Santiago Enriquez, who made a short and sweet demo on gorgorya-making in Malolos, Bulacan — in the colonial period, when the friars were building churches, incorporating egg whites to bind rocks, corals and shells together, people found ways to utilize egg yolks, hence the rise of egg-based desserts such as shell-shaped gorgorya, leche flan, pinaso and many more.
The late Tita Mila, as she is fondly called by Riza, wished to share the heirloom recipes for the next generations of Pinoys to enjoy.
Gorgorya can last up to a month without refrigeration, making it suitable to cook in big batches. It’s Christmastime, so Lynne and I tried to roll some for friends. Riza’s demo included kalumata leaves for an herby anise-lke flavor. Kalumata plant, she says, is typical near old churches in Bulacan.
Tita Mila’s original recipe lifted from the book, Kasaysayan ng Kaluto ng Bayan, (Zita Publishing Corp., 1993) she penned, and translated in English by BlauEarth for this post):
Ingredients:
Preparation:
Mix all ingredients together except sugar, water and dayap. Mix evenly. Mold dough and cut into small pieces. Press each piece into a fork and roll to form a shell shape. Deep fry in oil until golden-red. Set aside.
Boil sugar and water until thick. Drop in grated dayap rind and the shell-shaped pieces and mix until fully coated.
I used artificial flavors in place of kalumata leaves, and butter rather than margarine. Lynne and I added some dayap rind directly to the dough mixture, then followed the rest of the steps. There’s a semblance of how local binuelos or cascaron are made.
It’s easy to recreate the time-honored Bulacan cookies. Enjoy!
Acknowledgements: Thanking food historian Milagros Santiago Enriquez for the recipe, Riza Santiago-Hernandez for the cooking demo and the Lifestyle Network’s FoodPrints.
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2013
When I featured Ilocano visual artist Mike Kairuz in 2010 (here), it was after a random visit at his home. At the launch of his own exhibit at the Samtoy Books in the La Tabacalera Ilocano Lifestyle Center last night, I was finally able to take photos of him and his art. I didn’t know he left his tools only to come back after four years of absence in the art scene. Once an artist, always an artist. But Mike’s got new verve.
If you look closely into the painting, Begin The Journey, you’d notice a woman with an umbrella, kind of resembling Imelda, and a Pablo Picasso-like figure on the other side. There’s also a calesa which could fit into the entrance of the legendary Laoag Sinking Bell Tower.
Mike has added a child to his tres Marias. He wishes to do an all black and white series next.
“Four Years After” Multiple Perspectives runs until the 12th of December.
My blogger bestie, Marianne Gaces Pasion. We tend to meet unexpectedly. She took some of the photos.
Thought Journals!
It was nice to have met another artist, Nicole Rudio. I chanced upon her beautiful work at Samtoy Books in August. I’m looking forward to meet with her again for a feature in the blog.
I also got to meet the bookstore’s gracious manager, Gee Foronda Diaros.
Complementing each other, Eric Cayetano is a musician/videographer. Aren’t they a lovely couple?
I’ve known Stella Gaspar since about 8 years ago, here in the net:) She’s all grown up.
Photographed by Eugene, Gee, Marianne and Blauearth
© Blauearth™ All Rights Reserved 2009-2013
The Ferdinand Marcos Stadium shone brighter than moonbeams for all the town festivals in Ilocos Norte in one night, one show, one competition. Supporters and contingents from the participating towns filled the bleachers with ease. Those who aspired to be within spitting distance from the stage queued up for one thousand-peso tickets. A cheap price to pay for proceeds go to the construction of the new space of the displaced local Red Cross chapter.
I went to root for my hometown city of Laoag. Out of 10 audience members I surveyed, 9 predicted Laoag for the top spot.
And indeed Laoag won for a stellar performance. So rousing that at some point, a tear rolled down and my hair stood out. My next other favorite presentation from Batac reminded me of my lola Iniang and the good old days. The snappy dance depiction of the evolution of its famous empanada, complete with seamless music, was totally clever. Siwawer Vintar was very creative as usual. Pinili highlighted its stable economy from white gold bawang and dollar remittances. Banna’s ant colony was bubbly. Nueva Era was a revelation it its rendition of its indigenous culture. The costumes were beautiful. All together, last night’s Tan-ok ni Ilocano was a clear-cut definition of who we are as a people, as a province. So rich in culture, so rich in history, so rich in natural resources.
A personal wish — a true One Ilocos Norte to take these strengths to a new higher level.
Governor Imee Marcos of the province of Ilocos Norte.
Vice-Governor Angelo Marcos Barba is a true cowboy.
The key people of Red Cross Ilocos Norte chapter headed by Tita Mary Ang.
Pagudpud mayor, Marlon Sales, arrived with the Bergblick’s Chef Detlev Cotte, and his wife Maritess.
Official Results of the Tan-ok ni Ilocano Festival of Festivals 2013:
Grand Champion: Laoag City
1st: Nueva Era
2nd: Batac City
3RD: Vintar
4th: Banna
5th: Pinili
6th: Paoay
7th: Currimao
Best festival music: Batac
Best performer (male and female performers: Batac and Laoag
Peoples Choice: Pinili
My special thanks to friends Me-Ann Macaraeg, Ace and Kit, Alaric Yanos and Gemma, Edna, Ronan and Stella for the Tan-ok results.
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2013
Have a good week everyone!
Photographed by Gilbert and Blauearth
© Blauearth™ All Rights Reserved 2009-2013
Today’s recipe is also from the historical cookbook, Kasaysayan ng Kaluto ng Bayan, (Zita Publishing Corp., 1993), penned by the late Bulacan food historian, Mrs. Milagros Santiago-Enriquez, and translated in English by BlauEarth for this post. If you enjoyed gorgorya, you’ll likewise enjoy pinaso and its cross-cultural character. Said to be Mexican in origin, the dish dates back to the Manila-Acapulco Galleon Trade.
Pinaso is the Filipino word for scorched. Tourists visiting Bulacan, Tita Mila wrote, take joy in the unique way of preparing the dessert. Indeed, one of the memorable dishes featured by Chef Sandy Daza on Lifestyle Network’s FoodPrints that earned the nod of the foodistas among the crew. The taste is a cross between leche flan and crème brûlée.
I did an all-new picture guide for your reference. Dayap was unavailable so lemon rind was used. You can perhaps tweak the sweetness to suit your preference.
Ingredients:
2 cups milk
½ cup granulated sugar
1 cup finely crushed saltine crackers
5 eggs
dayap rind, grated
1/4 cup granulated sugar
Preparation:
Mix together milk, eggs and crackers and cook until thick. Add dayap rind and the 1/2 cup of granulated sugar. Pour mixture into a shallow dish. Sprinkle top with the remaining 1/4 cup of sugar. With a “nagbabagang siyanseng bakal” (red-hot steel turner), scorch the surface until sugar turns into a deep amber caramel.
Revive the dying Filipino customs and traditions with this utterly simple but lovely treat. Maligayang Pasko!
Thanking food historian Milagros Santiago-Enriquez for the recipe, the Lifestyle Network’s FoodPrints and Lynne.
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2013
