soupy stuff. just add one egg.
Catching Elephant is a theme by Andy Taylor
A sleeping black lab. Something you don’t see often on the MRT. (Taken with instagram)
Something incredibly soothing about feeding the kois in our pond (Taken with instagram)
New Year’s Day Family lunch. Meat!! :) (Taken with instagram)
Ducks and a Dog. From the farm at Pampanga. I just love how the ducks look like the ones from a storybook! (Taken with instagram)
Seaside along Macapagal Avenue
Great, yummy seafood! I’m really happy Dow likes the food too, because I love seafood (except crabs and similar crustaceans) in all its inihaw goodness. We had kilawing tanigue (pictured), inihaw na pusit, sinigang na hipon, and some inihaw na liempo. We weren’t able to take photos of the rest because we got excited to eat. :)
The place could be said to be comparable to Dampa along C5, but I haven’t been there so I couldn’t vouch for that opinion. What Seaside has is a lot of different paluto restaurants, lined up right after each other, and a wet market somewhere in the middle where all restaurants get their fresh catch. You have the option of being the one to look for all the fresh fish you want for yourself or have the restaurant personnel do it for you. That’s generally the better idea if you’re not keen on smelling like the fish after you’ve been there. When choosing a restaurant, don’t let the sweet-talking personnel lure you immediately into the first restaurant you’d see — there’s a ton of options, although in general they’re probably able to serve the same things. We tried Aling Tonya this time because that’s the restaurant I’m more familiar with, after having gone there with my family a few times. We were pretty satisfied with the food and the service.
Don’t expect anything fancy with any of the restaurants. Everything about Seaside is seafood — fresh seafood cooked straight out of the market. The price — I just realize now — is actually not that cheap as you’d imagine. Do know that what’s on the menu are just the cooking charges. If you do add that on top of the cost of the fresh seafood, then it doesn’t come out pretty cheap. For example, for an inihaw na pusit, the charge is around 100 for 1/4-0.6 kilo. Add to that the charge for the pusit itself, then you have it for around P200. Not cheap, considering you’d want to get other food from the menu.
However, despite this, there are a lot of choices when it comes to the seafood that you’d want and how you’d want them cooked. Filipino favorites are definitely a must try here — bring balikbayans even, or tourist friends, as I’m pretty sure you’d give them a taste of the seafood side of Filipino cuisine with Seaside.
Seaside is along Macapagal Avenue
From EDSA, make a right at Macapagal Ave. You’d see Seaside on the opposite side of the road, so just make a U-turn a few meters after you’ve seen Seaside.
Bon Chon Chicken
Finally tried this one at the Libis branch with Dowie on the way home tonight. Not bad, but not that good either, and we pretty much share that sentiment. Having everyone over-hype this one didn’t help too. Nevertheless, it had both good taste and flavor, though the set meal was a bit bitin for me since I was looking for some sauce to have with it. Some side dish could have saved it, but it was at the end already when I realized I wasn’t too happy with just the chicken and the rice.
Great conversations, however — that definitely saved it. :)
makes me feel better that i am not in marketing now. but i still love selling products. so motto now is to make a really good product!
But then again, if you don’t communicate your product properly to your consumer, then what’s the point of developing a better product in the first place since the consumer won’t understand it anyway?
haha peace tayo dyan, richie! i hope you’re well! :)
Have a blessed Holy Week(end)
Photos taken by my sister at the Holy Wednesday Procession in Sta. Rita, Pampanga, my dad’s hometown, where around 20 scenes with life-size images of Christ, Mary, the apostles, etc. are taken for a procession around town.
