vieux chalet swiss restaurant antipolo - scrapbook

When Am I Going To Make A Living

this is one photo that sometimes annoy me
but oftentimes tears me up inside

One day during my introductory lecture to my nursing students, I posed the question, “Do you think the street people you see around have no purpose? Oh no, dear students. They have. It is for them to remind you NOT to be like them. They are warning you to go study hard and work well so you would not end up in their shoes.”

Actually I was just injecting the meaning of purpose into the class. We were discussing nursing care management 101. It is just customary for me to incorporate life values whenever I lecture. So it gave me a jolt when, after the class as I adjourned, block one applauded. I didn’t know if it was sarcasm or bravado for my sermon-like insertion of a Christian value. Unsatisfied, I discreetly asked my senior co-c.i.s what was all that clapping about…and they gave me a wise smile and thumbs-up sign: “You did well for today, child”. That was all I needed to go home with great joy into my heart. Another day to share a value.

I’m living out my purpose one day at a time.

Before going to my classes this Saturday morning, I made it a point to post currently relevant opinions about Pinas’ ongoing issues…the unbridled corruption and PDAF. I speak for my fellowmen. I say we have a large number of bums on the streets perhaps because it is a product of a misdeed. I like the message in Sade’s song, read on below:

When Am I Going To Make A Living Lyrics
- Sade
When am I gonna make a living?
It's gonna take a while before I give in
See the people fussing and thieving
While the sharks are wheeling and dealing
Gotta look up and tell yourself, there's no end to what you can do
They'll waste your body and soul if you allow them to
This is time to start believing in yourself
Put the blame on no-one else
*
Haven't I told you before
we’re hungry for a life we can't afford?
There's no end to what you can do
If you give yourself a chance to prove
We're hungry but we won't give in
Hungry but we won't give in
*repeated in multitude

I'm sick and tired of scratching a living
I am hungry but I'm not gonna give in, no

TO EACH ITS OWN: MY FAVORITE FOODS IN EACH RESTAURANT….

tasty soul-filling agedashi tofu of Delica

Wacky's Republic where I go gaga with the sizzling bulalo

When it comes to sizzling bulalo, I can never get enough of Wacky’s. When I crave for Bicol express, the best for me is from Alvi’s.

As I pine for beef stroganoff and pili basil pasta, I run to Small Talk Café. When I yearn for a fat succulent prawn sitting atop herb-rich pasta, nothing beats Balay Cenauna. If I hunger after futo maki, miso soup and agedashi tofu I’d hang out at Delica in old Albay district.

One pizza I love is Fungi pizza from Eatalia which I think they revised into Calzone. Don’t get me wrong; a fungus that’s not going to cause itchiness in your skin or mouth is what I mean…those white creamy mushrooms. When it rains and the temperature gets cold, the best comfort food I desire for is arroz caldo from Pares King.

interior of chic Cafe Cubana

La Mia Tazza coffee

In Legazpi we don’t have a Starbucks but for coffee concoctions La Mia Tazza and Café Cubana tops the java houses around town. For milk teas infused with rock salt and cheese I love it blended best from Sinceritea. Of course our province’s pride when it comes to incomparable legendary halo halo is nothing but DJC. Stories had it that the shaved ice they use has cornstarch in it that gives their best seller a creamy consistency.

Sibid sibid resto....love that native feel!

Looking for the best seafood diner in this city? You’ll love the ceviches [fish kinilaw], grilled pusit and garlic tanigue in Sibidsibid. The name of the resto itself means a small boat used to catch the fresh bounty of the sea. The best dimsum and dumplings fried or steamed is from Bok Lan but my favorite siopao that tastes like heaven is from Wah Foo Chan. Still Chinese-inspired is the stir-fried noodles [canton, gisado, miki, bihon] of LR…that’s Legazpi Restaurant for you.

Manhattan resort in Sto. Domingo

it's in Naga!

Let’s get out a bit further. You want melt-in-the-mouth texture of a crispy pata coming from uber-tender roast pork? You can only have that from the resto of a beach resort named Manhattan in Sto. Domingo. We don’t have The Red Crab in the region but we have a Red Platter in Naga City that sautés the most delectable chilli-garlic crabs around; you might want to lick the sauce off the hard shells you’ve cracked.

IN ANTICIPATION…

hawker haven in Singapore

There’s no ala-SR-Thai yet here. Loving Thai food? You might want to open one. Singapore is a hub for hawker-style food. You may think of making a haven for gourmet street foods here. Go ahead; you’re most anticipated! Lobster house, oyster shack ala New Orleans, Mussels and clams baked, grilled, sautéed, or fried? We gourmands yearn for it. You might want to consider!

I’ve been to Madrid, Barcelona and Mallorca Spain and have tasted the most authentic paella. There was a Global Kusina resto that’s Eatalia now and they used to serve paellas. I never got to order for when I decided to relive my Spanish sojourn, Global Kusina closed up already. Woe me.

In the Middle East I also subsisted in chicken or beef shawarma drenched with the most wonderful creamy onion-garlic sauce. I remember the name as Al Baik. How I wish we’d have one here. Oh! The closest one Legazpi has is Pakistani-owned Wania Shawarma in Rawis. Spicy Mediterranean flavors this one diner got!

When I took my US nursing licensure exam in Guam and Saipan, I was served the most exquisite macadamia nut-crusted sole fillet atop herbed rice. It was extremely delicious I shouted ‘Hafa Adai’ like a true Chamorro! As I was about to work as a registered nurse in Austin, the capital city of Texas, USA I anticipated Tex-Mex fare like Fajitas, Chile verde con carne, tamales, chicken fried steaks, grilled vegetables and pecan pies. I was to bring hubby with me that very 2001 with our immigrant status but fate changed its course. We ended up building our family in our native Albay.

As for pasta, only in Colonial Grill do I love pasta bicolana: spicy Guinobatan longganisa in olive oil and spaghettini. I’m not a fried-chicken girl but when I want one, I only have it from Four Seasons. I also don’t have much of a sweet tooth like I used to but when sugar rush hits me only the pastries of Chef Connie Condeno of Apicius and Balay Cenauna can make its way to my tongue and tummy!!! They’re created from the hands of a cake goddess so who would ever not want one?