Lily

Here is Lily the daughter of my cousin Val, it's been awhile since she posted this pic on her site but it's always been my favorite.

Grub Club: Lemuria

The Grub Club had another gastronomic adventure at this newly opened restaurant/wine cellar in San Juan called Lemuria. Funny to note is that the chef at this place is the wife of the chef at Bykes Cafe, the place where the Grub Club had our last get together. The restaurant is owned by a German couple whose main line of business is selling German & Austrian wines. It has only been a week since they opened their doors to the public so I was not surprised to note that our group of 18 were the only guests for the evening. All the dishes we ordered were beautifully prepared, although my Mushroom with Gruyere soup was a tad bit salty, I loved my appetizer of Smoked Cheese ravioli and my main course of Herb crusted Prawns with Pasta Negra was very good except for the sauce on the pasta which was a bit too fishy for my taste (I think it was called Uni cream). The desserts were all scrumptuous, we practically ordered one of each on the menu and passed around the plates for everyone to try. The only downside of this place is the price, our meal was definitely not cheap.

Mark and Marc and Makeover

America's Next Top Model?
Bee-yatch look


Having to attend two events in one day was certainly tiring for little ol' me. It was the wedding of my good friend Marc at 630pm and the innauguration of the new dental clinic of my favorite dentist also named Mark. I decided that I was going to do my hair at noon so that I wouldn't look too crazy for the wedding (being that I had a small part during the mass, what happened there is another story). After I was done at the salon I rushed to the clinic just in time for the ribbon cutting, luckily I met up with Marl at the clinic who was game enough to join me on this bright idea I had of having a Make-up counter Makeover. We both had a blast at the Bobbie Brown counter where the very accomodating Darren was there to give us both a "new" look. Since I was attending a wedding, my make-up was done in warm tones, while Marl on the other hand opted for the smokey eye which we were both dying to try out. I even used my cellphone to video the step by step way of achieving this awesome look.

Snack Attack

It was finally time to have a snack in my new/old room, think of it like an innaugural meal. It's been awhile since we had Shakey's thin crust pizza and their signature MOJO's. Me and Miss X chowed down like pigs to the Garlic and Cheese Pizza with extra beef, mushrooms & garlic and the small order of MOJO's with garlic dip.

Room with a View

Here's my new and improved room, as my cousin commented it is now fit for human habitation. It took me almost an entire month to clear out all the 20 years worth of S*** from my room, there were days when I wanted to cry from being so frustrated at all the junk I had accumulated. But the end result was certainly worth all those back breaking days.

Independence Dive

Taking advantage of the Independence day weekend, Amy organized a diving trip to Anilao. It's been almost 3 months since my last dive so I was pretty excited to go on this trip. The resort was really packed with fellow divers, so it was a good thing that we got their by 630am. We did 2 dives, one at Mainit and the next one at Bahura, both considered to be high current dives.

Crab Night

Tifanny and Grace treated us to another special Crab night to celebrate their birthdays. It's been awhile since I last saw them, so it was really great that we got a chance to chat up on all the latest happenings. I ended up being so stuffed, I must have eaten my equivalent of 2 whole crab.

Spaghetti al Tonno

Here is my attempt to recreate my favorite pasta dish from Figaro. I've been eating this same dish for so long I figured I should more or less know how to make it.
My recipe calls for a 3 cans of Solid Tuna in oil, 1 bottle of prepared pesto sauce, a handful each of pitted green and black olives (sliced), about 2 tbsp. of capers (rinsed), 1 head of garlic (minced), a handful of button mushrooms (sliced) and olive oil for sauteeing. Saute garlic in hot olive oil till lightly browned, add the rest of ingredients one by one and saute until thoroughly mixed, make sure not to overdo the mixing which may cause tuna to be too mashed up, it's best to see a little bit of tuna chunks. Add enough of your favorite pasta and toss till covered. Top with lots of grated parmesan and Serve. Bon Appetito