“Frowning causes more wrinkles than smiling.”
N Y C 2 0 0 6
J A N 2 0 1 0
Ok. This is not how this is supposed to work.
Been bike riding a lot lately…
You asked to wear the “truck shirt”. Your Ninong Ronnie made kid size shirts for the WOW food truck… which you’ll be working at as soon as you can hold a pair of tongs.
Sunday Mornin’s [apr27 2010]
M a y e r H a w t h o r n e | I N e e d Y o u
Risky Business
“Your future depends on many things, but mostly on you.”
L o u i s L a R o c h e | S c e n e r y 3 [ S h o r t E d i t ]
I watched the NYC July 4th Fireworks show back in 2000. Your Ninang Helena was staying at the Envoy Club that summer, it was only a few blocks from the Hudson River. She had roof access so we made it up there with a few of our friends to check out the show. I’ve only seen the display of fireworks previously on TV. So seeing it for the first time with one of the best seats on the east side was incredible. We had the perfect unobstructed view of three of the six barges. It was massive, impressive, insane, and in your face.
On the other hand, it ruined fireworks shows for me all together. Every fireworks display since this one just seems lame. Go rent a room at the Envoy Club around July 4th weekend and get to the rooftop.
D.
Ooohhh…. Ahhhhhh.
f a l l i n l o v e | s l u m v i l l a g e
s b t r k t | s o m e t h i n g g o e s r i g h t
Filipino Pork BBQ
Hands down the best pork bbq ever… do not substitute.
PORK BARBEQUE INGREDIENTS:
- 1 kg. pork
- 20 bamboo skewers
- 1 cup soy sauce
- 1 head garlic, minced
- 1 onion, finely chopped
- 1/4 cup of calamansi juice
- 1/2 cup of 7up or Sprite
- 1 teaspoon ground black pepper (I prefer fresh ground Cambodian black pepper)
- 3 tablespoons of brown or white sugar
- 1/2 cup of banana catsup
BARBEQUE COOKING INSTRUCTIONS:
- Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide.
- In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda (this tenderizes and adds flavour to the pork barbeque)
- Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
- Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
- String the pork on the skewers.
- Over live charcoals, barbeque the pork on skewers until each barbeque is cooked – turning every few minutes on each side and basting the leftover marinate on the barbeque.
