Majestic FUNDACION PACITA Plus Heart Stopping and Kicky BATANES On Spot. (Part 2)

 


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Sunday (December 14, 2014), post wedding
my family’s Day 3 at picturesque Batanes.
Still, King Sun was shy to come out.
Wind, drizzles, fog and cold breeze became “sticky”
to the entirety of our Southern Island tour.
Can’t decide otherwise. Make do of the weather.
Pull out your reading and/or magnifying glasses.
Behold few of the many BATANES’ wonders:View from our room’s veranda.

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Racuh-A-Payaman
“Marlboro Country” as termed by visitors.
Sprawling through mountains pasteurlands beside the sea
for horses and bovine.

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CHAWA VIEW DECK

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SAN CARLOS BORROMEO CHURCH

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SONGSONG RUINS

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HOUSE OF DAKAY
The oldest (1887) vernacular (stone) house in the island.

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HONESTY COFFEE SHOP

Basco, Batanes’ counterpart for Mall Of Asia with heaven and earth differences:

  1. No guards
  2. No sales staff
  3. No cashier
  4. Serve yourself or get what you wish to buy
  5. Pay exact amount. Drop unto box.
  6. You have change…who will, on earth, hand back the change to you?
  7. Just donate it.
  8. No “martilyo gang”
  9. The name tells it all…ill mannered visitors…STAY OUT.
  10. NO “freeby” or “badge” for…you know who they are.

 


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The site name…pardon, it slipped my mind.
Senior moment 1.

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The name of the place contributed, again, to my
Senior Moment 2.
(can readers from or had been to this wonderful island please help should you have noted?).

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When you’re in FUNDACION PACITA book for your tour
(North, South or SABTANG Island Tour).
Regrets are…when you’ve got great time, resources and full of energetic surprises,
but ended up in a mediocre choice of site…you’ll surely remember this old guy.
 

Majestic FUNDACION PACITA Plus Heart Stopping and Kicky BATANES On Spot. (Part 1)

My new “Buddy”…in car amidst traffic, while watching movies and every sudden rumbling of tummy.

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A bit break from recipe issues while I prep for the next poultry serving that will be posted following this.
Next EAT.LEARN.DISCOVER “chicken” recipe issuance
will surely entice you to go into fried chicken biz and compete with stalwarts like:
Bon Chon, KFC, Jollibee’s Chicken Joy or Shakey’s Chicken Packs (Solo, Buddy).
Pardon for not mentioning the “others” as I feel
some, NOT ALL, were just launched to pre-empt entry
of internationally known brands and/or “blindfolded ingredients’ magic” was utilized
into the production of said “crispoultry”.
Do check my next recipe post.
But why feature this SKY FLAKES?
37 years of ingredients, food chemicals/seasonings and consumer products blending
instilled in my being the normal & usual urge of
fully “smelling”, “tasting”, “analyzing” the ingredients used thereat
and judging the way(s) of cooking applied to the food I eat.
That’s every time. Each time. All the time.Very few, I mean very very few, pass Marilyn’s (Pangs my spouse) and  my liking, which is why
we only have 9 yum-hangouts
we alternately take time to partake our favorite food in a month:
1.  Chinese (mid-price): Luk Foo
(Commonwealth & Mindanao Avenue)
2.  Chinese (bit pricey): Gloriamaris-Greenhills
3.  Pizza, their new breaded chix formulation + beer: Any Shakey’s
4.  Filipino Carenderia Type: Countryside-Katipunan
5.  Pork, Chicken BBQs: Negros Inasal Express-Timog
6.  Salad, Pasta, Beer & Finger Food: Flaming Wings
(Katipunan & White Plains)
7.  Breaded Chicken: Still KFC (Any)
8.  Seafood “Paluto”: Hong Kong Master Cook-Macapagal Ave.
In view, each time we encounter a passer, instantaneously it sinks into our liking and we continuously patronize.
Above experience equips me with familiarity to the types of dusted, dough incorporated
or oil-added spray food seasoning or flavor that are applied into our food
more particularly, but not limited to, snack items.Been masticating SKY FLAKES all my life.
This Cheese-Flavored presentation really hooks me up.
I’ve formulated various cheese flavored mixes and seasonings
for some snack firms in the early days of my Griffith Laboratories’
(the pioneer flavor blending company in the country) stint
and a lot in my own blending company circa 1983
but this one is a “masterpiece”.Close your eyes and sniff a cracker.
Undoubtedly, you will note the aroma of queso de bola” (Edam cheese),
the quite hard-cheese ball-Netherlands origin kind
we love to have in our center table on yuletide season.
Remember “pato” and “marca piña” brands?Crackers evoke creamy-milky taste when crunchily bitten
while ecstasy of “queso de bola” flavor
melts in your palate as you continuously enjoy bite after bite.
Dusted cheese flavor is perfectly even in the entirety of each cracker.
Really good.

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I don’t work for Monde M.Y. San, producer of Fita & Sky Flakes biscuits’ brands, nor paid to write this.
I just want to post an experience, a statement of fact
and propel my desire of letting foodies be aware of what’s real food.My dear readers…THIS IS TRUE INGREDIENTS’ MIX/BLEND.
You won’t go wrong biting this Cheese Flavor Sky Flakes yourself and/or offer them to your kids
My hat’s off as I bow…proudly exhaling
CONGRATULATIONS
Monde M.Y. San R&D Team
(if you’re the one who developed the flavor)
or
the food blending firm/supplier
(which might have supplied you with the complete blend).

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If You Were Josh…Which Road Will You Traverse?

Blog Comments Analyzed by a Psychologist.

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BLOG COMMENTS ANALYZED
Noticing proliferation of blog comments that are profane, ridiculous
and degrading, I conferred with a psychologist-friend
to seek her take on why these types of readers are seemingly happy doing so.
The usual target of “mockery” is the subject dealt with and NOT the author.
For if the writer is put to “center stage”,
it can classify as libel and legal suits may ensue.
For instance, just read a blogger’s post of her recipe in her attractive site.
Shots are fantastic. Grammar perfect. Diction is simple and friendly to readers.
Here comes 2 comments from nowhere in Bermuda Triangle:
1.    “It looks like horse shit” or
” It looks like a _____ rather than a _____”.
2.    “That is a fake recipe for a _______.”
Her conclusion:
For the 1st comment: the person commenting has absolutely
NOTHING to say. He/she just wants to be noticed. PERIOD.
In Tagalog this is KSP (Kulang Sa Pansin/Ever Hungry for Attention))
A lot of times they comment without even reading the write-up or blog.
This is a “shotgun” fire out without knowing what’s happening first.

Most often doers of this type are “incognito”
or are hiding behind masked identities
for they are so, and very, afraid to be recognized.
2nd: the comment giver is actually ENVIOUS of the article as he/she, himself/herself,
maybe cooks or prepares similar food.
But why this writer command attention…and he/she doesn’t?
Their mindset is: I’m better than you. I can do better.
Question here: why don’t they create their own blog or write-up
and be on high heavens exposing what they know of.
Answer: they, too, are afraid for they might NOT have good command of English
or does not know how to go about writing & composing

 that they may become the subject of ridicule.
To refrain from experiencing that…they ridicule others.

OR, and the BIG OR on this type is
         they know NOTHING.         
Experienced once or twice similar recipe somewhere,
thought and outright instilled in their minds, that
IT’S THE ONLY WAY TO PREP SAID DISH.
All other ways are FAKE.

The word “innovation” is foreign to them.

My friend ended in advising don’t mind those “attention grabbers”.
Go tell the blogger
to let those KSPs bathe in their pool of ineptitude, fright and sulking.
Usually they never accomplish anything.
They thrive on dissent and negativism.
Oh yah…AMEN.