Brochures for the Class

Just recently my son had a school project wherein they needed to do a research about some of the prominent figures that have helped mold our nation. They were asked to choose between leaders that are still alive and those that are already deceased. Since hubby and I are both veterinarians, he decided to do a research about Dr. Teodulo M. Topacio, Jr, who was just recently given the rank as a National Scientist (2009) by then President Gloria Macapagal-Arroyo.

His group had to discuss his research and print Brochures, then pass them around for their classmates and teachers, as part of their info campaign. The brochure had to be easy on the eyes (good lay-out, distinct colors, and the ratio between pictures and texts manageable), informative, and most of all: interesting and easy to understand. It's a good thing that hubby is familiar with making brochures and our computer has a program that can guide you, so it really wasn't much of a hassle. Once the research was done, we had it printed. So happy we found a good and reliable printing lab that helped us. I loved the result - glossy and crisp colors on the pictures and prints! Loved the paper that they used, too - not too thick and not too thin, either. It was perfect!

Happy kid, happy parents, and happy classmates and teachers! :)

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Food Friday

This week's featured Food Friday player is...

Ms. Oggi, with her post Red Velvet Doughnuts, on her blog: I Can Do That!

I think doughnuts are fun to eat (and messy sometimes), and these red velvet doughnuts created by Ms. Oggi looks are utterly tempting! I wouldn't hesitate grabbing one...or two. lol. So perfect this season! Want to know how she made them? Click the picture above!

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Malabar Spinach, Corn and Pork Soup...this week's post.

Ingredients:

• pork cuts (I used pork shoulder)
• fresh corn, malabar spinach (also called alugbati in our part of the world)
• salt, pepper, Italian seasoning
• garlic and ginger (squashed)
• fish sauce (optional)

Procedure:

• Place pork cuts in pot with water, salt, pepper, Italian seasoning, garlic, and ginger. Boil, then keep simmering until tender.
• Remove the kernels from the corn cob, then place into the pot with the pork cuts. Continue simmering until corn the gets cooked.
• Adjust seasoning. Once satisfied, turn off heat and throw in the sliced malabar spinach leaves. Cover lid for a couple of minutes to allow the leaves to cook.
• Best served hot.

My sister's alugbati plant was growing up so fast, I just couldn't resist taking some of it to cook at home. I was afraid my sons wouldn't like it, that's why I sliced the leaves instead of putting them whole in the soup. I really liked the almost earthy-like taste it gave to the broth...am sure I'll do this again when I have the chance. My kids liked it, too. Happy Me! :)

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Black and White

Seeing in black and white ....

My List

My refrigerator is a mess right now. I have started stocking up on what we will be eating during Christmas day. I plan to make no-bake blueberry cheesecake (so easy, am so happy! lol) and maybe macaroni salad. Still have to work up on the menu, though. I think I need to buy some more meat (specifically chicken and ground pork); will buy the veggies later since it does tend to spoil easily. Honestly, too tired to think about it...just might open up the chilled wine bottle reserved for that special day! Nah, of course not. But I am tempted. :D

Now need to get down and finish that list!

Rosal (Gardenia)

One of the flowers in my sister's garden...that's a bud of the gardenia. We call it rosal around here. :)