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25 posts from August 2009

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August 31, 2009

Will You Help Cathy Run This Race?


Cathy is just short of 18 Donors to reach 100... I'd like to help her run this race...

100foraHundred

I’ve always believed that, in life, there are no coincidences.

Last year, you helped me run a race for little Hannah Cordoviz. Together, through your generous support, we were able to raise the necessary funds to buy her a portable ventilator -- allowing her to breathe safely even while asleep, tremendously improving the quality of her life.

This year, I am hoping and praying that you will help me run a race once again... This time, it's to help improve the eyesight of 100 schoolchildren from Culiat Elementary School.

But first a little story…

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Heimish Chic

Cubao eXpo: The Next Evolution Series

Cubao Expo-5

Heima is one of the indie stores that recently opened in Cubao eXpo. It provides homey, classy, contemporary designs described as "heimish". The store name is said to be Icelandic for "at home". It showcases weird and bold color combinations that work, and different shapes and patterns that provide a warm ambiance. Perhaps the most coveted items in Heima are the call-out shelves on the second floor (the My Apartment showroom).

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August 28, 2009

8 Things I Learned from Cristeta Comerford

Cristeta Comerford-3

I got a chance to attend the exclusive talk of Cristeta Comerford for Asia Society members. This was a day after she received her BPInoy award for excellence in Culinary Arts.

Who is Cristeta Comerford?

She was the first woman and Asian Executive Chef from a minority in the White House.
She was an Executive Sous Chef in 1995 during the Clinton administration.
She got promoted 10 years after to Executive Chef on August 15, 2005 during the Bush administration.
She was a food technology graduate of the University of the Philippines.
She migrated to the United States with her family in the 1980s.
She is proud to be a Filipino with her roots from Bulacan and Batangas -- even after 25+ years in the US.
She is married to John, who is also a Chef.

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August 24, 2009

Can you do me a favor on my Birthday?

family pics-17

(The Awesome Family Photo was taken by photographer Etoy Diores)

Dear Our Awesome Planet Friends,

First of all, thank you for all the birthday greetings! Thank you for all your awesome support for Our Awesome Planet (OAP) for the last 4.5 years. Thanks for all the 570 survey feedback last year, which greatly influenced my directions and plans for OAP.

Now, I would like to get your feedback on how OAP has met your expectations. I also want to share with you some of my plans for 2010 for OAP. I would like to get your honest and brutal feedback through this survey --> OAP Blog Survey 2009

I read all the survey feedback and take them into consideration when I formulate my plans for OAP.

Click here to complete the survey ---> OAP Blog Survey 2009

Hope to hear from you all soon!

Live an Awesome Life,  

anton signature 

August 23, 2009

Sabroso's Native Lechon

ULTIMATE TASTE TEST DISCOVERIES (Last of the Series)

Ultimate Taste Test Event-5

Having lechon in the Ultimate Taste Test was a very good idea. One whole native lechon was served by Sabroso Lechon, which got a rating of 3.6 out of 5.0. Most people liked it because of its crispy skin and flavorful meat (which was a bit salty) -- characteristic of how lechon is made in Visayas. Some rated it "Just OK" because they did not notice the difference between Sabroso's offering and other lechons out there.

Personally, I was pleasantly surprised that the skin remained crispy after 3-4 hours after first serving it. However, they used a lechon sauce that did not match well with the meat. It's better to eat it without the sauce. In future Ultimate Taste Test events, we will make sure to have one lechon supplier that can offer a unique lechon taste. :)

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Alexandre's Authentic French Bakery, Cafe (and Lounge soon...)

Update April 18, 2012: This restaurant is now closed and replaced by Harvest Gastro Pub in BGC.

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Have you ever wondered what is the true taste of a French croissant?

The authentic croissant is crusty on the outside, soft like a pillow inside and, best of all, it's not oily. (Although Mila said it should be flaky not pillowy. See a Parisian Croissant by MM.) The secret of the French croissant is in the baking technique and the special European oven used to bake it. Also, raw butter is used (instead of margarine), which gives it flavor and blends perfectly with the bread itself.

Now Manila can enjoy French breads and pastries from Alexandre, the first authentic French Bakery and Cafe -- named after its French owner.

 

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August 20, 2009

Cubao eXpo - The Next Evolution...

Cubao Expo-31

 

 

Cubao eXpo is evolving...

I got an email one day from a Time Magazine writer, asking me to confirm if Vintage Pop closed down. I got confirmation that Bong's Vintage Pop closed down last week of July. Bong is migrating to Canada. The Black Soup Project of Avic Ilagan, Ellen Ramos, Ricky Orellana, Robert Quebral and Neil Daza closed down last week. They are transferring Black Soup to UP Teacher's Village. (Can anyone confirm this?) So, only Pablo is the last remaining Art Shop from the original group that started the Cubao-X culture.

 

 

 

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August 19, 2009

Sans Rival by Star Reyes

ULTIMATE TASTE TEST DISCOVERIES SERIES

Ultimate Taste Test Event-17

What is the difference between the Sans Rival by Star Reyes versus other sans rivals out there?

Personally, I didn't notice any difference. Most of the people in the Ultimate Taste Test liked it and it got a rating of 3.6 out of 5.0. It was a bit too sweet and the tasting portions were a bit too big for people to enjoy. The most important thing, my wife (who is a sans rival-monster) loves both the Sans Rival and Silvannas.


What is the difference between a Sans Rival and a Silvanna?

Sans rival is made from meringue, butter cream and lots of cashews. Silvannas are made using the same cream and meringue but in an oblong shape and with a softer cake texture. Star Reyes' Silvannas use crushed pound cake and less cashew than the Sans Rival. Different suppliers usually have their own way of creating the meringue and cream based on their own well-guarded recipes.

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