Fresh Logic

Ericke's first Back in LA photos

{Ericke’s first Back in Los Angeles photos}

Spot the Dinosaurs @ Home Restaurant, Loz Feliz, LA

{Ericke tagged me this photo of Home restaurant at Los Feliz, LA.  She messaged me: “My friend took me to this place called Home for lunch. Kayat mo djai na place [you’ll like the place]. They have old rustic furnitures and a fountain with dinosaur toys.”}

Eugene with ChicoSci

{ChicoSci in a Laoag gig. Band member Mark wears a LEAD Movement “Innovators of Sandboarding in the Philippines” tee:) Eugene gladly ended up giving a bunch of tees for the entire band compliments of the Ilocos sandboarding brains, the dad.}

Happy Snake Year

{Wishing for a live Maneki-neko:) In case I forget, Happy Chinese New Year! My year! Our year!}

Tikoy

{Have you gotten your tikoy? Saw these at RobIN.}

New Favorites

{Can’t have enough of these lately: 1. Yellow Cab Cream of Squash Soup, 2. Twisted Candy (in photo: salted caramel from Marianne Pasion),  3. Pocky biscuit sticks, 4. Saramsam Ylocano Restaurant’s Pasta Marinara with lots of chili oil.}

80th birthday party (taken with a O+ android phone)

{80th birthday party of a friend’s mom (taken with Reny’s O+ android phone, a gift from the kids last Christmas)}

Valentine Wish List

{Valentine wish list, just 2 new books and candies:) 1. Things We Love – Kate Spade, 2. Lilly: Palm Beach, Tropical Glamour, and the Birth of a Fashion Legend, 3. Twisted Candy love candies.}

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2013

Tikoy time! Happy new year!

As the lackluster rabbit is about to hop away to quiescence, the passionate dragon rises to fire up 2012. Spark your year with lucky tikoy (nian gao). Yeah, the Chinese say it’s better to give and receive tikoy in celebration of the Chinese new year!

The glutinous rice cake of Chinese origins is well-received in the Philippines. Its assimilation into the Filipino culture is a result of the Chinese diaspora in the country. Tsinoys as well as Pinoys troop to the stores every new year.

Because tikoy is so good, the cakes are  available all throughout the year, be it the traditional white or brown (sugar) tikoy or the newer flavored tikoy, like ube and pandan. Find them at Chinese delicatessen stores around Binondo.

Sliced into strips, dipped into beaten eggs and then fried, tikoy makes a delicious snack or dessert.

Kung hei fat choi! Cheers to the Year of the Water Dragon!

*The 2012 Dragon Year officially starts on the 23rd of January.

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2012