23 Apr, 2009
I spotted this incredibly fresh looking, large jack or talakitok at the Nasugbu market a couple of weeks back, and immediately engaged the vendor in a light bargaining chatter and bought it. This is very closely related to what I normally refer to as a talakitok, but there are some slight differences… most…
22 Apr, 2009
In another post on something that just happens to be in one’s backyard, here is a mature coconut and how to strip it of its outer layer… On previous trips to Europe, I have always been amused then flabbergasted by coconuts such as these for sale in the chi-chi-est of food stores at…
22 Apr, 2009
A good friend and neighbor recently returned from a trip to Japan bearing three wonderful pasalubongs… First, let me say that the Filipino concept of a pasalubong (gift) can often cross the line into feeling like an obligation, and the inevitable result are the bags of boxed or tin-wrapped chocolates for sale at our…
21 Apr, 2009
On October 9, 2008, Marketman purchased a hypothetical portfolio of 10 common stocks for a total of US$200,000. It was an attempt to essentially “play a game” with the very real life lesson of illustrating how the stock markets can work, with the Teen as my main student, and with several readers expressing…
21 Apr, 2009
At the beach last week, we spent a morning hacking through the shrubs and vines that seemed determined to choke our ornamental plants and several small saplings and hardwood trees that we have planted over the years. It was also a time to decide which trees had to be “retired” (very old papaya…
17 Apr, 2009
I doubt that many of you would correctly guess what sinful delight appears in the photograph above…
17 Apr, 2009
The slew of meat and pork or pork flavored dishes over the past few days probably has you wondering what our (and our guests) cholesterol count was looking like at this point… But I have to say that each meal is usually paired with a vegetable or a salad or both to balance out…
16 Apr, 2009
The previous post described the veggies which are at the base of this roasting pan. Onto the rack, I added two hefty pork loins, covered them in sprigs of fresh thyme, seasoned them with salt and pepper and covered them with more bits of fatty prosciutto slices. Everything certainly looked brilliant at…