incessant rambling

The annual run for your heart marathon took off sunday, April 5, 2009, with hundreds of enthusiasts going through the streets of cebu in an effort to get a little bit healthier. in another location, i was going through the sunday market in legazpi village in makati for food finds that i can write about. near the entrance i spied a big sign that bannered ALTAPRESYON by the FEU Nursing college announcing some medical acivity related to keeping one's heart healthy. except that they're selling deep fried crunchy fatty pork rind. they claim it has anti-aging properties - you die young.

the absence of aromatic curry should have been a warning. i was looking at rogan josh (lamb curry) and i remembered the heavy flavors of cloves, aniseed, cumin, cinnamon and garlic tempered with the creaminess of yoghurt. despite its fiery red color, rogan josh is not necessarily "chili hot". generally, curry is the infusion of various spices that give your tongue that tingle. the common belief is that curry is the anglicized version of the tamil word "kari" which means sauce or gravy. south asian food is characterized by the fondness for curry or sauces. an indian stall in the sunday legazpi market served two dishes: rogan josh and palak paneer with a stack of roti (indian bread). i ordered two small portions and two roti to go and was a bit surprised to see the bill come up to Php 799. this better be good. if you've had the flu and ate something, food generally tastes like paper mush. imagine chewing on the paper bottom of a siopao.kitty confirmed my observati...

macro shot of a cactus. i am not exactly sure what kind. all i know it's the thorny kind. - legaspi sunday market 22 March 2009

a pink mum. - legaspi sunday market 22 March 2009

green mum. and am not referring to hulk's mum. - legaspi sunday market 22 March 2009

macro shot of a red-orange mum. and i mean flower, not the overly exposed to the sun variety of mum. -legaspi sunday market 22 march 2009

it is an absolute obsession to be thin. if you're human. the irony of it all is that we want our food to be rich, fatty, succulent and greasy. if you've had foie gras you probably remember the flavor us buttery, delicate and rich. in addition, you probably know that it comes from goose or duck liver. what most people don’t know is that in france, the goose liver achieves its buttery consistency by a process called gavage which translates to force-feeding. gavage results in an overly enlarged fatty liver. that is why, foie gras literally translates to “fat liver”. if you’re a beef lover then you probably know that kobe beef is derived from a process of over-feeding cattle and caging them in small spaces to limit their movement. on the plus side, kobe cattle gets a daily massage from their handlers, the better to promote a generous marbling of fat and meat. end result? wagyu beef literally melts in your mouth. which brings me to my next point, i was going around the legaspi villa...