September is almost at an end but the weather is so erratic sometimes which makes you think it is still summer. Either the sun goes up early in the morning, heavy rain takes over in the afternoon or the rain comes early when you are asleep and the sun shines a little late in the afternoon. Crazy.
I haven’t blogged for a week, that kind of post that needs at least five hundred words 🙂 Remember that feeling that you wanted to write a post but you don’t know how to start? Remember that feeling when you have lots of thoughts in your head chasing each other to come out but you don’t know where to start? Remember that feeling that you would really love to update your blog but you don’t know when to start?
Maybe I am just feeling oh so lazy. Yes Virginia, that’ s the truth. I am on my 92nd book though, 8 more books to go and I’m done. I don’t always find good ones, some are just easy reads.
We left early to do our twice a month marketing this morning. I was delighted when I found fresh fiddlehead fern selling at P10 a bunch, got three for P25. You’re lucky if a vendor gives you a discount because you are the buena mano. It tastes so crunchy, just blanch it with hot water for a minute or two then add slices of tomatoes, ginger and onion. Instead of ground pork as toppings, I used a can of flaked solid white albacore fried to a crisp. Josef loves it. Then we saw a young stingray being sliced by our suki vendor so we bought a kilo. They clean it and remove the skin at your request. My son is an expert when it comes to flaking the fish, slicing and dicing ingredients. The best way to cook it is in coconut cream with lots of diced banana pepper, julienned ginger and thinly sliced red onion. I am surprised that Rambutan fruits are still in season, a steal at P60 a kilo. I love it when it is chilled. It’s fun to find fresh produce in the market.
We were supposed to celebrate my daughter’s birthday in advance today so I cooked Nate’s favorite sinigang, this time I used shrimp instead of pork ribs. Nate loves anything sour with all the veggies.They were on their way here this morning when Nissa told me that they were going back because her mother-in-law was rushed to the hospital. Nothing serious, she was not confined, thank God. Nate was actually looking forward to their monthly visit here. He said over the phone “see you later Nonna” but he must have meant “see you soon”. More weekends to look forward to.
Lately, I have explored a bit of WordPress, how to blacklist someone who makes those comments which are not really about the post or about the blog but which are not classified as spam by WordPress. They are meant to provoke. I have learned how to delete a follower who is not really into writing, when you click the site, you can’t even find it. Years ago, there was this site who made use of one particular post, changed some words and they made it appear its their own. I called the attention of WordPress to no avail so what I did was to blog about that site for everyone to see. I even learned how to use Copyscape to check everything here, I don’t know how effective it is but at least it is an option. I am glad there is Akismet. It has protected my site from 54,096 spam comments as of this writing. I am grateful to WordPress for that.
Any app you have uploaded to your blog to protect it? It would be nice to hear from you, thanks 🙂
Your unusual meals sound very interesting and tasty to me, Arlene. I say unusual, because I have never heard of many of the ingredients over here, though they might be available where there is a Filipino community.
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As for wordpress followers, I take them with a pinch of salt. So many follow hoping to be followed back, but they never comment on a post, or even like one. I don’t have a problem with anyone using my articles, at least not that I know about, but I am always delighted to be re-blogged by anyone. Spam comments seem to be decreasing too. I get hardly any now, whereas I would get a dozen a day when I first started blogging.
Well done with reading all those books. You have almost completed your challenge figure.
Best wishes, Pete.
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You should try those recipes at least once Pete 🙂 It’s okay with me if they share my post provided there is a link to my blog but to own it like it is theirs is anathema to me. Reblog is okay with me because you can still see the source. Stealing content is not nice. I don’t normally check on the blog site of a new follower but lately I am doing that. Sometimes you find them even with Gravatar but the accounts are deactivated.
Thanks Pete.
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Wow, the internet is really full of trolls, you can actually set your comment setting to “manually approved” so the comment won’t be seen in your blog but that would be tedious, might as well block the user. Thanks for the tips. I dont really know how to use copyscape. Let me check that in google. Thanks i learned a lot from your post. Btw, i love sinigang na hipon. That shrimp dish is really yummy. Anything sinigang i guess. 🙂
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Thanks Joel! I guess in our little corner of the world everyone loves sinigang, be it seafood or meat. I love sinigang sa bayabas too, craving for it actually.
That’s what I love about WordPress, they take care of bloggers like us. We only have to be resourceful enough 🙂
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You’re welcome. Exactly i love wordpress too. Especially its free stuff. 🙂
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🙂
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I think I’m embraced by wordpress bondage. lol.
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If there is such a thing, I am too. Been blogging here for the last seven years. It has become a sort of catharsis for me 🙂
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Wow, 7 years. Such an inspiration.
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Hehe, thanks!
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You’re welcome.
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I enjoyed your writing about foods you were preparing. How I’d love to taste some of those things!
I had no idea you could blacklist someone. Thank heavens I haven’t felt the need for that yet!
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Thanks Anne. They have a step-by-step procedure on how to do it, so easy actually, I didn’t know it either.
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Wonderful sounding recipes, even though I’m not a fan of coconut…it’s one of those things where I like the way it feels when you crunch it but I’m not struck on the taste lol!
I’ve got a really good security app on my phone that my son put on that takes care of most things. I copywrite my stuff too…but it’s just plain rude to use someone’s writing and not credit them.
Lovely post :)x
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Thief content, I learned that when I attended a seminar years ago a few months after I started blogging.
These are recipes you will surely love, if you are into fresh ingredients without too much cholesterol. I love using freshly pressed coconut cream. It is healthy and coconut is an anti-oxidant too. In our country, coconut is a product we have plenty of. Buko juice (taken from a very young coconut) is a refreshing drink.
Thanks again Samantha. Have a nice week ahead 🙂
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My son swears by coconut oil-apparently you can even use it to clean your teeth! I shall have to try…enjoy your Sunday 🙂 x
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Thanks Samantha, you too 🙂
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I didn’t know I could block bots? I’m not self hosted, do you know if I can do that on wordpress.com?
Love the sound of your meals. So different to the ones we eat here in Ireland.
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I am not sure about that Tric but give it a try. I think that blacklisting feature is for everyone.
Thank you 🙂
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I love your attitude: positive and infectious! Thanks for following my blog. I hope you enjoy your visits.
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Thank you, thank you so much 🙂
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I was going to publish a post about my brother’s birthday and all the food we had but I guess I didn’t know ‘where to start”. Oh well, I can always share it this weekend. Reading your post made me smile and think us Filipinos can’t help but write about our dishes. That brings us a little advantage when we don’t really know what to write about — our dishes will always save the day 🙂
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True because most people say Philippine recipes are so unique. Will look forward to your post 🙂
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I don’t often struggle to write posts but I do sometimes stare at the comments box and wonder how to respond. 🙂 Wishing you a happy week, Arlene, and thank you for the loyal support.
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Thank you and you’re welcome Jo. I always enjoy your writing. Wishing a blessed week as well.
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