Jellybeans in the City

Origin stories in the Marvel Super Heroes Storybook Collection

Yesterday, I arrived at National Bookstore’s #BookBingeBazaar at SM Megatrade Hall 3 even before gates opened, ready to binge on books.

While I didn’t find any of my favorite genres (Regency and Highlander romances or Biblical fiction) as most of the books on display are for teens and kids, I chanced upon some gems such as this Marvel Super Heroes Storybook Collection priced at only Php275.

Being a #MarvelCinematicUniverse geek, I just knew I had to get it, either as a gift for my son (in whom I want to encourage a love of reading) or as the start of my Marvel memorabilia collection.

It’s a hardbound, 300-page tome that contains 20 origin stories of popular Marvel comic book super heroes: individual members of the Avengers and the X-men, as well as of the Fantastic Four and the Silver Surfer.

The stories are presented with colorful illustrations and in large font and language style suitable for preschool age kids. I can see myself holding storytelling sessions with this book.

The storybook is published by Marvel Press under the Disney Book Group. It helps to expand the Marvel experience outside of the comic books and movies and introduce the Marvel characters and their universe to new audiences and future fans.

For kids who are outgrowing fairytales, this is a great book to read. For adults who are also Marvel fans, it’s a great piece to have as a part of your collection: a touchstone to the stories that have shaped much of today’s popular culture and a link to the stories you grew up with.

Today is the last day of National Bookstore’s #BookBingeBazaar which is part of the book chain’s 75th anniversary activities. It features books priced at Php75, Php175 and Php275 each. Held at SM Megatrade Hall 3 at SM Megamall, the bazaar is open from 10am to 10pm.

Missed the book bazaar? Click here to buy The Marvel Superheroes Storybook Collection on Amazon.com.

Two generations of viewpoints on “Friends,” now on Netflix

For many Gen Xers, the TV show Friends defined an era, our era.

The show started airing in September 1994, during my last year in high school.

Netflix all ten seasons just this month, January 2018, coincidentally my teenage daughter’s last year in high school.

To me back then, the show served as a special preview of “the world out there,” i.e., adult life. For my daughter, with whom I watched some episodes, it serves as a point of conparison between the issues she faces today and those I faced during my formative years.

The story kicked off when spoiled “daddy’s girl” Rachel Green (Jennifer Aniston) runs out of her wedding and (while still in her wedding dress) goes looking for her high school best friend (Monica Geller).

Monica, despite having lost contact with Rachel after high school, good-heatedly welcomed her into her home and into the gang composed of Monica’s brother Ross (David Schwimmer) who was traumatized by his divorce from his wife who turned out to be a lesbian, the boys who live across the hall Chandler Bing (Matthew Perry) who was Ross’ roommate in college and struggling actor Joey Tribbiani (Matt LeBlanc), and Monica’s cooky ex-roommate Phoebe Buffay (Lisa Kudrow).

Throughout the show’s ten-season run, the six friends navigated their way through life in New York City: found and lost jobs, started and ended relationships, and found and reinvented themselves.

While today, my daughter and her peers found the show’s jokes about “Fat Monica,” homosexual relationships and transgender identity problematic, back then, I was amazed these themes were being shown at all.

I was inspired by Monica’s transformation from an obese teen to a slim and confident chef (and I’m still perplexed as to how she was able to maintain her size despite being constantly surounded by food).

I found the decision of Ross’ ex-wife to raise their child with her lesbian partner, and later Rachel’s to be a working unwed mother brave.

I understood Chandler’s resentment of his father Charles’ transition to Helena Handbasket; after all, the announcement of her separation from Chandler’s mom was done after Thanksgiving dinner when Chandler was nine, hardly the epitome of sensitivity to the child’s sensibilities.

Despite the differences in the lenses that we view this iconic show, some themes are constant: the importance of friendship, acceptance of oneself and others, and growing up.

Grimm Season 6 now streaming on Netflix

At last! After nearly a year of waiting, the final season of Grimm is now streaming on Netflix here in the Philippines!

I have faithfully followed this show since it started in 2011, never missing an episode despite work or family obligations. As can be gleaned from the fangirlish tone of various episode recaps I found myself posting, it’s safe to say that I have a (hopefully!) mild obsession for this show. I guess that Grimm can be considered one of my guilty pleasures.

When its final episode aired on March 31 last year, I was almost heart-broken. I knew I would be missing Nick Burkhardt’s (mis)adventures as well as those of his Wesen and human friends. I was overjoyed to discover that Seasons 1 to 5 are available on Netflix and lost no time binge-watching the series every chance I got.

For those who are not familiar with the series, Grimm is a TV show that originally aired on NBC in the US (Universal Channel on SKYcable in the Philippines). It basically consists of modern retellings of the Brothers Grimm fairytales as well as folklore and mythical stories from varied cultures.

The show follows the adventures of Portland police detective Nicholas Burkhardt (played by David Giuntoli) just as he finds out that he is among the line of Grimms, a special breed of humans with the ability to detect Wesen, or supernatural beings. Grimms are tasked to maintain the balance between humanity and Wesen, and oftentimes, Grimms have taken brutal measures against the creatures, making them highly feared in the Wesen community. Nick’s role as a Grimm is further complicated by his being a cop; while he is usually able to meld his duties to both roles, there are times when he has to choose which dictates to follow.

He is aided by a strong cast of supporting characters such as Monroe (his last name was never revealed, played by Silas Weir Mitchell), his Wieder Blutbad (reformed werewolf) BFF, his cop buddies Hank Griffin (played by Russell Hornsby) and Drew Wu (played by kababayan Reggie Lee) and his love interests/nemeses Juliette Silverton (played by Bitsie Tulloch) and Adalind Schade (played by Claire Coffee).

Its setting in Portland, Oregon is also very on-point. Its verdant forests, mild climate and slogan “Keep Portland Weird” provided a lush background for the supernatural situations the characters found themselves dealing with.

I love how this show is able to adapt fairytales and myths into modern situations, influenced not just by Germanic folklore (from which most of the Brothers Grimms’ stories are collected from) but also by other cultures such as Latin American (“La Llorona” and “El Cucuy“), Native American (“Wendigo“), Egyptian (“Anubis“), and, of course, the one closest to my heart, Filipino (“Aswang“).

The show had a few faults, such as the wonky special effects involved in showing how the Wesen morph from their human forms to their mythological forms and vice versa, as well as convoluted side plots involving a European Royal Family and a set of keys passed down from the Knights Templar. I also consider Juliette’s journey to the dark side and killing of a pivotal character the show’s “jumping the shark” moment, as it weakened part of the show’s heart.

Still, what kept me tuned in were the depictions of Nick’s rich and nuanced relationships with his Wesen and human allies. His “bromance” with Monroe, in particular, grew from a reluctant partnership to a deep and abiding friendship that enabled Nick and Monroe to oftentimes defy the dictates of their natures to help each other.

Grimm has been a part of my TV habit for seven years and it left quite a big void: I haven’t found a new series that comes close to its appeal to me.

Until then, I will satisfy myself with watching and re-watching this series on Netflix.

Recipe: Carrot Cupcakes

Carrot cupcakes are the miniature version of carrot cakes. The World Carrot Museum posits that carrot cakes originated from carrot puddings enjoyed by Europeans during medieval times, which then arose due to the innate sweetness of the vegetable, making it surprisingly an appropriate ingredient for desserts.

I prefer baking cupcakes over full-sized cakes as there is less chance of baking fails. This is a tweaked version of a recipe I found on Pinterest, adjusted based on availability of ingredients.

Ingredients:

Cupcakes

1 cup flour
3/4 cup sugar
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups carrots, grated
2/3 cup oil
2 eggs, beaten

Frosting:

1 225g bars cream cheese
1/2 cup powdered sugar
1 1/4 tsp vanilla
3/4 cup cold all purpose cream

Procedure:

To make the cupcakes:

Pre-heat oven to 175-deg C.
In a large bowl, combine flour, sugar, cinnamon, baking soda, baking powder and salt.
Combine grated carrots and oil in a separate bowl. Slowly add flour mixture, while stirring until just mixed. Add beaten egg and stir for a few more times.
Line muffin pans with paper cups. Fill each cup 2/3 of the way, then bake for 13-15 minutes or until a toothpick comes out clean when you insert it in one of the cakes.
Set aside and let cool.

To make the frosting:

Beat cream cheese until smooth.
Sift powdered sugar into the bowl. Mix then add vanilla.
Beat in the cream at medium-high speed.
Transfer the mixture to a piping bag with your desired tip, then pipe frosting onto the cooled cupcakes.
Top with carrot-shaped candy for a fun and festive look.

Yields 12 moist and yummy cupcakes.

Recipe: Slow Cooker Mashed Potatoes

Mashed potatoes are a great side dish, particularly to grilled meats such as Steaks, Roast Pork and Lamp Chops.

However, its preparation can require a lot of time and energy which we working moms don’t have quite a lot of, do we?

I came across a recipe for crock pot mashed potatoes on Pinterest and I decided to try it out.

I’m happy to discover that the slow cooker does take out the tedious part of making mashed potatoes: boiling the spuds in water and waiting for them to get soft enough to mash. With the slow cooker, you just dump the potatoes along with some broth and butter, then leave them for a few hours.

After adding cream and mik, you get smooth and creamy mashed potatoes.

This recipe is slightly tweaked from the recipe I found on Pinterest due to availability of ingredients.

Ingredients:

2 k potatoes, peeled and cut into 1 1/2 in pcs
1 cup chicken broth
3 cloves garlic, minced
1/3 c butter, diced
Pinch of salt
1/2 c milk
1/3 c all purpose cream
Pepper to taste

Procedure:

Place potatoes, garlic, broth and butter into the slow cooker. Season with salt, mix together and cover with lid. Cook on HIGH setting for 4 hours or low setting for 8 hours until potatoes are soft.
Mash the potatoes and stir in milk and cream until well combined and creamy. Season with pepper.
Keep in the slow cooker on WARM until ready to serve.

Recipe: Mini Blueberry Cheesecakes

Cheesecakes are a decadent pleasure. Rich, creamy and delightfully sinful, cheesecakes have been around probably for as long as the phrase “the land of milk and honey” have been in use.

For my DIY desserts, I gravitated towards mini cheesecakes since baking time is shorter and there is less chance for uneven cooking of the filling.

Here is a tried-and-tested recipe of Mini Blueberry Cheesecake that I prepared for my family last New Year.

Ingredients:

For the crust:

2 cups crushed graham crackers
1 stick of butter, melted
3 tbsp white sugar

For the filling:

2 225g bars of Magnolia Cream Cheese at room temperature
1 cup white sugar
2 large eggs
1 cup all purpose cream
2 tsp vanilla extract
1/2 tsp fine salt
1 595g blueberry filling

Procedure:

Pre-heat oven to 175-deg C and line muffin pans with paper cups

To make the crust:

In a bowl, combine graham cracker crumbs, sugar and melted butter.
Press 1/2 tbsp of the crumb mixture onto the bottom of the muffin cups. Set aside.

To make the filling:

Beat cream cheese at lowest setting until smooth and fluffy.
Gradually add sugar and salt while beating.
Add eggs one at a time until incorporated then add vanilla extract and cream. Mix well.
Allow cheesecake batter to rest for 10 minutes to remove air bubbles formed during the mixing process.
Scoop cheesecake batter into prepared crust and bake for 20-25 minutes or until sides are firm but center is slightly jiggly.
Remove cheesecakes from the oven, let them cool then refrigerate overnight.
Serve with chilled blueberry filling.

Note: You can replace the blueberry filling with red cherry filling.

Recipe: Frozen Mocha Cheesecake

My mom discovered the recipe for Frozen Mocha Cheesecake several decades ago and it has become a family favorite. We whip it up every year, particularly during special occasions and clan get-togethers. I decided to make it in time for our New Year’s Eve celebration tonight.

The original recipe is closer to this, but over the years, we have changed some ingredients depending on what is easily available or cheaper to buy.

Ingredients:

For the crust:

30 pcs Hi-Ro chocolate biscuits, crushed (remove white filling prior to pounding with mortar and pestle) (Note: You can buy pre-crushed chocolate biscuits in some baking supply stores but these are usually available per kilo.)
1 100g stick Dari Creme butter, softened
2 tbsp white sugar

For the filling:

2 225g packs Magnolia Cream Cheese, softened
1 300ml can Alaska sweetened condensed milk
2/3 cup Clara Ole chocolate syrup
1 tbsp Blend 45 instant coffee dissolved in 1 tsp hot water
1 250ml Alaska Crema All Purpose Cream (you can use whipping cream as a more indulgent – or expensive – alternative)

Procedure:

Combine all crust ingredients and press into the bottom of a 9-in spring form pan. Set aside.
In a large bowl, beat cream cheese until smooth. Add in condensed milk, chocolate syrup and dissolved coffee.
In another bowl, whip all purpose cream until fluffy. Fold into the cream cheese mixture until evenly distributed.
Pour the mixture into the crust. Sprinkle some crushed chocolate biscuits on top as garnish.
Put into the freezer for 6 hours until set.

Enjoy!

DIY Gift: Hot Chocolate on a Stick

Every holiday season brings the same struggle: what to give to all of the family’s relatives, friends and co-workers for Christmas that will be unique, can be useful to or enjoyed by the recipient, and won’t go over the family’s gift budget?

Last year, we gave out over 100 bags of Chocolate Chip Cookies which my daughter and I baked and packed as our gifts. Thankfully, I know a baking supplies store nearby so I was able to save considerably on ingredients.

This year, while surfing through Pinterest, I discovered a new gift idea: Hot Chocolate on a Stick!

The recipe below is further simplified from the one I found on Pinterest, but still quite yummy! Best of all, ingredients and tools are easy and cheap to come by, thanks the nearby baking supplies store.

Ingredients:

2 cups semi-sweet chocolate chips
1/4 tsp peppermint oit
15 large marshmallows
additional milk chocolate chips and candy sprinkles as garnish

You will also need:

Coffee stirrers or plastic straws to serve as sticks
Individual plastic wrappers
Gift ribbons
Gift labels

Procedure:

Melt the semi-sweet chocolate chips in the microwave. (Medium high power for 30 secs and High power for 15 secs; resulting melted chocolate should be thick and have a nice sheen)
Mix in the the peppermint oil.
Pour the mixture into 2 tbsp chocolate molds (I used a small ice cream scoop to measure out and pour the mixture into small puto molds)
Spear each marshmallow with a plastic straw then placed it in the middle of each mold
Place in the refrigerator for 5 hours or until set.

I wrapped these with individual food-grade plastic wrappers decorated with red satin ribbons. I included a tbsp of milk chocolate chips and 1/8tbsp of candy sprinkles per package as garnishes. The label should indicate that the hot chocolate on a stick should be stirred into a cup of hot milk until the chocolate is melted.

This recipe yields 15 sticks.

Why we should donate blood

I joined the Red Cross Youth org in my university during my college years. While I handled several projects for the org, I never got around to donating blood. At the time, I was afraid of the needles used, the sight of blood or the medical team sometimes had trouble locating the blood vessel in my arm optimal for blood extraction.

I started donating blood a few years ago. The employees’ union at my office had a bloodletting activity and, as a show of support and with some friendly competition among my coworkers, I joined those donating blood. It was fairly painless plus the union officers even gave me a mug and a shirt as a souvenir.

Since then, health and schedule permitting, I have tried to regularly donate blood at a nearby hospital. I even brought my husband with me once and we made the experience into a bonding activity. On my next donation this December, I plan to bring my eldest daughter so I can instill the habit in her as well.

My reason for donating blood is that it’s one of the easiest ways I can contribute to someone’s life. One pint of blood can be broken down into three components – red blood cells, plasma and platelets – thereby possibly saving up to three lives.

And don’t worry about your donation going to waste. There’s actually a lot of demand for donated blood. Yours may even reach the farthest areas in the country, and may help save lives in far-flung provinces.

Given the demands on my time and resources, I can’t contribute much to charity or volunteer at my chosen causes. Giving blood, however, simply involves a trip to the hospital and a few minutes at the blood bank, or some time away from my desk during the office’s blood donation drive.

Blood donation also affords me several health benefits:

A free mini-physical that checks my pulse and blood pressure as well as a free blood analysis that checks for the presence of infectious diseases.
Prevents hemachromatosis, a health condition brought about by too much iron in the blood. By maintaining healthy iron levels in the blood, the risk of certain cancers, liver and heart ailments are also minimized.
It helps in weight loss. Every donation burns around 650 calories, which to me is the equivalent to three hours at the treadmill.
It also stimulates production of new blood cells further contributing to the maintenance of good health.

To be eligible to donate, I needed to be the following:

In good health. You should be feeling well at the time of donation.
Between 16 to 65 years of age. If below 18, you will need your parent’s consent to be able to donate.
Weighing at least 110 pounds.
Having a normal blood pressure, between 90 and 160 mmHg (systolic), 60 and 100 mmHg (diastolic)
Able to pass the physical and health history assessments that will be conducted immediately before the donation.

After the procedure, I was given refreshments (usually a snack and a juice box which I should consume before leaving the donor area), and these reminders:

Rest and remain in the area for 15 minutes.
Increase fluid intake for the next 24 hours.
No smoking within the next 3 hours and no alcoholic beverages for the next 24 hours.
No strong pressure or heavy lifting on the donating arm for the next 24 hours to avoid bruising.
No strenuous activity or hazardous work for the next few hours.

Blood donation is a way for me to give of myself. It is my gift of life to whoever has the urgent need for it.

If you want to donate blood, check out the Red Cross website for more information.

A quiet and restful getaway at La Luz Resort

To escape the stress of work and city living, Hubby and I took our little boy to La Luz Beach Resort in Batangas during the All Saints Day break.

As soon as we arrived, I felt an immediate sense of tranquility. This small resort, nestled farther away from the bustling bigger resorts, offers a serene and restful family-friendly getaway that’s perfect for us city folks seeking a break from our hectic routines. The resort’s commitment to maintaining a natural environment is evident as soon as you step onto the grounds. Existing trees have been preserved, and new ones planted, creating a lush and green sanctuary that complements its location adjacent to a marine sanctuary.

One of the standout features of La Luz is its dedication to environmental preservation. A swimming ban during low tide protects the nearby coral reefs, ensuring that the marine ecosystem remains undisturbed. This resort truly feels like a nature preserve. Plus, for those who can’t bear to leave their furry friends behind, La Luz is pet-friendly, allowing dogs on the premises.

The resort’s amenities are clean and well-appointed. Our room, furnished with local bamboo pieces, exuded a rustic charm while still providing modern comforts. Though there were no TVs, the strong air conditioning and robust free WiFi signal ensured we remained comfortable and connected. This absence of TVs encouraged us to disconnect and enjoy our surroundings, which was a refreshing change.

Dining at La Luz is a delightful experience. Meals are served buffet-style in the pavilion, and while bringing outside food is prohibited, the mandatory food package is well worth it. Each overnight guest is treated to a series of meals that include lunch upon arrival, an afternoon snack, dinner, and breakfast the next day. The variety and quality of the food exceeded our expectations, making every meal a pleasant part of our stay.

The beach, though a bit rocky, is clean and the water is wonderfully clear. For those seeking adventure, La Luz offers a range of activities for an additional fee, including helmet diving, disco boat rides, flying fish, kayaking, banana boat rides, jet skiing, snorkeling, and even a separate bonfire. These activities provide plenty of options for fun and excitement, ensuring that every member of the family finds something to enjoy.

Our visit to La Luz Beach Resort was a quick getaway that left us feeling rejuvenated and eager to return. Despite some rough patches on the road leading to the resort, the journey was worth it. The resort’s peaceful ambiance, excellent service, and commitment to environmental preservation make it a standout destination for anyone looking to unwind and reconnect with nature.

For more information, you can visit La Luz Beach Resort’s website or contact them directly via landline at 02-806 7667 or 02-806 7581, or mobile at 0916-370-4017, 0927-805-3484, 0920-603-8814, or 0998-338-7111. You can also email them at customerservice@laluzbeachresort.com.