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What does one write about on a rainy evening like this? My mind gets stalled not by lack of what to say but how I am going to say something interesting enough to merit even just one reader’s eyes.

On a night like this, I take momentary pleasures dwelling in a world of remembering the not so distant past. At least that would provide a change to the inane and inconsequential things one thinks about on almost any night but a rainy one.

I just enjoyed browsing three filled notebooks of previous writings and quotations from my readings from way back.  The beauty of reminiscing and getting in touch with the old self, the beauty of rediscovering  how life was many decades ago. I even found drafts of letters to friends during my college years.  And I found these,  two black and white pictures with Dad and my youngest brother. I had a good laugh at my brother’s  bell-bottom pants  and my short skirt (so seventies). Never mind, these were our school uniforms at the University  of Santo Tomas four decades ago. I just want to share them here, I am afraid I may misplace them again.

Those were the days and these are treasured shots with Dad.

Those were the days and these are treasured shots with Dad.

There is something so nostalgic about black and white or sepia pictures of long ago.  And I remember these because my dad received a gold medal as exemplary employee of the university. That is why,  the four of us kids  (my three brothers and I) studied in UST from high school to college and my two kids are Thomasians too.  I am grateful though and proud of being an alumna of  the oldest existing university in Asia. In terms of student population, it is the largest Catholic university in the world in a single campus.  The Pontifical, Royal Catholic University of the Philippines, that’s UST for you.

I started reading Captains and the Kings by Taylor Caldwell, another historical novel that reminds me so much of Frank McCourt’s  Angela’s  Ashes  and Trinity by Leon Uris.  I am always fascinated by Irish-American history.

What book are you reading now?

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I need to practice on my macro shots again (on food, that is) and this morning with nothing much to do, I decided to cook  the squid Josef and I bought at the wet market a few days ago. I have to remove the heads and clean everything from the thin-film on the outer skin down to the belly before freezing it. A kilo of regular-sized squid is good enough for two meals.  As I don’t want to labor much in the kitchen by grilling it, I made the stuffing out of about one-fourth kilo of ground pork sautéed in garlic, onions, one egg, a spoonful of cornstarch, carrots and green bell pepper. You have to make sure that the ground pork is properly cooked since you only need to fry the squid to make  it a little crispy on the outside.  I marinated the squid in calamansi juice (Philippine lime), ground pepper, salt and granulated garlic for about thirty minutes before putting it in the frying pan. It was an experiment and partnered with mixed veggie salad, it tasted surprisingly good. Josef said, “success”. Yeay!

Fried Stuffed Squid

Fried Stuffed Squid

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I love taking shots of the blue sky. Everything looks so clean and fresh when you see the sun after the rain.

I love taking shots of the blue sky. Everything looks so clean and fresh when you see the sun after the rain.

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You speak of sunshine and blue sky

You speak of blue waters dancing on a fountain

You speak of  innocence, of gentleness and peace

While  you watch the doves dip their noses and wings

in the blue water.

What a lovely moment to feel serenity within.

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Locally we call it bangus, it’s  milkfish to you dear readers. It’s considered our national fish. The Philippines is one of the best places to buy fresh bangus. There are a hundred ways to cook bangus. The best part of course would be the belly.  It contains a healthy fat that is good for our health.  We had this for lunch today, three slices of bangus belly. Bear with me, I am practicing on my macro shots on food. I don’t seem to get it right, the focus is not always to my liking. What do you think of this?

Sweet  snd sour Bangus belly. Oh so yummy!

Sweet and sour Bangus belly. Oh so yummy!

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The clouds speak

And the flowers dance in glee.

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It’s not an easy task, gardening I mean. Finally, we’re done trimming the carabao grass which briefly hid the concrete footpath. The  grass seems to grow by leaps and bounds now that the rainy season is here. We have to trim it at least every three weeks.  Even a tiny garden such as ours needs a lot of care and maintenance.

These bamboo cuttings were recycled from our trellis posts at the back of the house.

These bamboo cuttings were recycled from our trellis posts at the back of the house.

Our front garden is all green now except for a few blooms of my Shanghai Beauty plant.

Our front garden is all green now except for a few blooms of my Shanghai Beauty plant.

I also trimmed my gardenia shrub  because it was leaning sideways.  I hope it won’t be completely uprooted  in the next two are three months.

I have plenty of these pink lilies but they are mostly in pots scattered around the garden.

I have plenty of these pink lilies but they are mostly in pots scattered around the garden.

I guess it is time to tackle another area outside our perimeter wall. Who knows, one of these days  I’ll be able to plant some leafy greens to use in the kitchen.

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