These shoes are for sale. Second-hand. Branded. Brand-less.

My stock of post sheduled posts are almost used up. I'm still not in Butuan right now so I'm going to have to say good bye for now. And thank you very much for following this blog. Mabuhay!

Rizal Park at Night

As requested.


We just came out of mass at St. Joseph Cathedral. The lights were too pretty to pass up so we had to stop for a moment to get some photos. We weren't the only ones who thought so too as you can see.

Only a few hours to go until December 25.

Take care!

Crispy and Sour and Salty

Green, unripe mangoes and salt.


This photo is for ATE LISA, as requested.

Because you said my photos are lami (delicious) Thanks! =)

I searched far and wide just to get you this. Hehe

I took this photo from a grumpy woman on the street of Burgos. She didn't believe that someone requested a photo of this green, unripe fruit. But the good thing is she let me take a photo of them anyway.

Sapatos sa Langihan...

Photo by Cathapulan

According to my contributor of the day Cathapulan, they were waiting at Langihan Market when all of a sudden her brother said that he'll be back and got out of the car. He saw some shoe peddlers hawking their wares in the street. Of course he had to go try out some Chucks that he saw.

This was the picture. And that is the brother, I think.

Sakto ba Cath? =)

Butuanons, rich or poor, are fond of ukay-ukay-- (the equivalent of salvation army goods, I think.

Photo Request Part Dos

The Lechon

As I've said on my previous post I attended a wedding. Ideally, in every important events like weddings, birthdays, fiestas etc. lechon is always present.

I have my criteria for a good lechon. The skin must still be crispy even if the lechon has been on the table for hours. The salty taste should be just right. The meat inside must still be intact-- unscrupulous lechon makers have the habit of carving the meat inside leaving a hollow roasted pig. And it should be aromatic-- The lechon scent of fresh well roasted pig and lemon grass. Yum!

I heard that lechon that I'm used to is different from the ones enjoyed in Luzon. I don't know if it's true because I haven't tasted Luzon lechon yet.

So the question is, how do lechon makers make the lechon crispy for hours? There are several techniques. One person that I asked told me he uses Sprite (soda pop) to brush on the skin while roasting. Alternatives are buco juice and they say Coke also. When observing that my favorite lechon place in Cagayan de Oro-- Anon's Lechon doesn't go soft even in the airconditioned mall, my uncle said that the lamp shining on the chopped lechon is the reason it stays crispy and crunchy.

When eating lechon it is recommended that you should have a "sawsawan" of toyo (soy sauce), chopped onion and tomato, sili (hot pepper, chilli), and crushed garlic sauce you dip your lechon cholesterol loaded goodness into.