Project 365 - Part 17

Here's part 17 of my project 365...

Happy browsing!

Day 161 June 10

It's lechon day in the office... Thanks Richard Parcia for the treat! :)












Day 162 June 11

We attended Ate Tatie's wedding... the cousin of Gerard... :) Congrats and Best Wishes to the newly weds!

Day 163 June 12

It's time for the annual Garin Reunion... we ate in Racks Festival Mall and went to Manila Memorial in the afternoon... happy birthday Lola Mameng... we miss you so much.

Day 164 June 13

It's Sir Jon's treat to Connie... thanks to Sir Jon for allowing us to join his treat...














Day 165 June 14

It's Connie's last day today... and as a farewell treat... there's our favorite pancit.. pancit batok (batok because the only toppings of the pancit are a few pieces of vegetable and lots of lechon kawali... so yummy but not good for people with high blood pressure -- sasakit ang batok! hehehe)

Day 166 June 15

Now that Connie left TriQuint already... Imee transferred to Connie's old cubicle...












Day 167 June 16

It's Liyah's surprise bridal shower!!! It was a success! Yahoo!!! Congrats and best wishes again to the newly wed!











Day 168 June 17

It's our monthsary... so as our routine... it became a date day... had dinner at Fish and Co. I love the Bacon and Pumpkin soup... yummy!














Day 169 June 18

It's pamper day at Nailaholics SM Bicutan... love the new color of my toes!
















Day 170 June 19

It's the last day for Gerard's seminar... he is now an official Extraordinary Minister of Holy Communion! I am so proud of you, my lovey hubby... you will be probably the youngest lay minister in our parish... Congrats! :) 

Comments

Post a Comment

Popular posts from this blog

Pan-fried Dory with Lemon Butter Sauce

Image
Here's another recipe of my lovey hubby Gerard. I’m so sorry but we don't have the exact measurements of the ingredients. What you need: Cream Dory fish or any white fish fillet Salt Pepper Magic Sarap Dried basil leaves Flour Lemon juice or calamansi juice Butter Olive Oil Fresh parsley for garnishing What to do:   Make sure your fish fillet is thawed (if using frozen) and the skin surface is dry. You can use a paper towel to dab the fish. Season fish with salt, pepper, magic sarap and dried basil. Note: we used freshly cracked sea salt* and pepper because we think that it gives more flavor. But I guess, normal salt and pepper will do. Magic sarap and dried basil will give an extra flavor and a hint of herb taste. Then brush the seasoned fish with flour. Make sure to put just enough flour. Brush off the excess. In a frying pan, melt the butter together with the olive oil in medium heat. Once brown, fry the fish fillet for 1-2 minutes each side or unt
Read more

Wee Nam Kee -- a taste of Singaporean Cuisine

Image
My brother in-law would like his dad to have a taste of authentic Singaporean food… and of course the first thing that comes to our mind when we talk about Singaporean Food is no other than “Hainanese Chicken Rice”… Though Hainanese Chicken Rice originated from Hainan, China, it has now also found its home in Singapore as their national dish due to immigration. It is also known as Singaporean Chicken Rice it is served either steamed or roasted. Fortunately, we now have Wee Nam Kee restaurant here in the Philippines. They actually opened late last year and I have read several blogs about it. Wee Nam Kee has made its name originally in Singapore as a top contender for serving the best Hainanese chicken rice alongside Boon Tong Kee and Tian Tian. As I have read in one of the blogs, all their ingredients are sourced locally.  Their secret is that the chickens are freshly delivered everyday from 3 small farm suppliers that alternate delivery. They are chilled -- not frozen. Now
Read more

Peri Peri Charcoal Chicken

Image
Last Sunday, my family decided to go to Megamall... and since we are from the South, this huge mall is really unfamiliar territory for us... Anyway, we decided to look for a restaurant which looks cheap but interesting... and fortunately, we came across Peri Peri Charcoal Chicken. “Home of the World Famous Portuguese Style grilled Chicken” "Piri-piri, peri-peri or peli-peli is the name used in Portuguese and a number of African languages to describe the African bird's-eye chilli, a member of the capsicum plant genus. This is a small and extremely spicy variety. The variations in spelling derive from the various pronunciations of the word in parts of Africa, although "piri-piri" is the correct spelling in Portuguese. " ( en.wikipedia.org/wiki/Peri_peri ) So just looking at the definition, you can already assume that peri peri chicken would have an exotic taste. Hmmm… interesting right? Also as we get closer, we saw that the restaurant has a promo – Soup and B
Read more