Project 365: Second to the last week of March

March 19 –


Sunday day – Family day! Today as always, we went out for lunch.. .missing Gavin as he decided to spend overnight with the DeGuzmans.

March 20 –


My mom wanted to buy her grandkids slippers to be used in her house… look at how big the sandals are… these are for her grandkids ages – 7,8,9 and 11. 😊

March 21 –


I received good news that the baby of our co-CFC was born on this day! So happy that despite of having a delicate pregnancy, the baby was born normal and healthy! Thank God for answering our prayers!

March 22 -


Study time again, here is a candid picture of me and Gavin while I was helping Gavin to review for his mastery tests.

March 23 –


I am preparing today for my career day presentation for the Grade 2 students. I was trying to look for pictures that I can share when I saw again my college graduation picture.

March 24 –




Gerard’s business is one of the sponsors for the Marcelo FC Cup, so sharing a picture of Gerard’s logo here.

March 25 –


Giulia is complaining that her eyes sometimes becomes blurry. So I tried to check an ophthalmologist who we can consult. So happy to be able to meet the husband of one of our ninangs during our wedding. Much more happy to know that there is nothing wrong with Giulia’s eyes… it might just be tired because of too much screen time.

That’s it for the second to the last week of March…

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

Changing Center of Gravity and My Unexpected Visit to Asian Hospital

Image
Changing center of gravity: The first reason you may be stumbling is obvious—you're getting bigger. As your belly grows outward, your whole center of gravity is thrown. After walking perfectly for years, your body now has to constantly realign itself to keep you upright—no wonder you're tripping. It may seem that this new life inside you has taken over your brain. Be assured, this is not the case. As your belly begins to expand and your baby grows, your center of gravity will begin to shift. While you are pregnant you may notice your balance is a little off, increasing your risk of tripping or mis-stepping. Though your baby-to-be is well cushioned in your belly, falling wouldn’t be good for either of you. You will want to start being more careful when moving about. Here are a few tips: Try not to carry things around with you that if dropped, could harm yourself. Use the handrails when going up or down stairs. Do not wear high heeled shoes, but instead, comfortable shoes tha
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