









What makes me smile and laugh when nobody is talking to me.Where i am getting the wild comments that i blurt out of the blue and the feelings that i chose to hide. A closer look on whats really going on my mind under the krayzie nature and quiet facade that they think i have.
As promised, i went to the birthday bash of a very good friend held in Cuba Libre somewhere in Shaw Boulevard. Since i wasnt able to eat before going out, we first went to eat dinner in Shangrila Mall. The place is nearly vacant except for us and some others whom i think is still trying to complete their Christmas gift list. 
So i would just like to salute all the active bloggers out there who makes blogging something to be proud of .Those who rack their brains everyday to bring laughter and something new online. For the new gadgets, information and widgets that they find and share to everybody to make blogging exciting and easy.

We're suppose to watch a movie earlier but i was kinda feeling tired so i guess we'll try to watch avatar tomorrow. 
Some of the places that served cheap but good dinuguan meals are located in the malls. My most favorite is Kamay Kainan located at the Food Court of SM Malls, you have the option to either have the dinuguan meal with rice and vegetables or just the dinuguan served in a bowl.Let’s start with Lechon Kawali
3/4 kilo pork pork belly (or liempo)
4 garlic cloves, crushed
2 bay leaves
1 teaspoon peppercorns
salt
water, for boiling
oil (for deep fat frying)
Instructions for cooking Lechon Kawali
1. Cut the pork belly into serving pieces.
2. Mix crushed garlic, peppercorn, bay leaf, salt and water in a sauce pan.
3. Boil and simmer until skin is tender, around 30 to 40 minutes.
4. Drain, cool and dry well before frying to minimize splatters.
5. Deep fry the pork belly pieces until golden brown and the blisters show on the skin. Set aside.
Let’s now prepare for the Dinuguan
Cooked Lechon Kawali (see above)
1/4 kilo minced pork liver
2/3 cup native vinegar
1 large onion, chopped
1/2 teaspoon crushed peppercorn
1 small garlic, minced
1/2 cup pork blood (refrigerate until ready to use)
1 1/2 cups water
2 teaspoon sugar
1 tablespoon patis
2 large hot peppers (siling haba not labuyo)
salt to taste
Puto as side dish
Let’s cook the dinuguan
1. Chop coagulated blood. Mince the liver and season with a little salt. Set aside separately.
2. Mix vinegar, onion, pepper, and pork blood all together in a sauce pan. Blend well and bring to a boil.
3. As soon as the mixture is boiling, add water, sugar and patis.
4. Drop in the minced liver and hot peppers to the mixture. Simmer for 5 more minutes then add the Lechon Kawali. Mix just enough to coat the Lechon Kawali pieces. Don’t overcook or the crispiness will be gone.
5. Add salt to taste but this is optional. Remember the Lechon Kawali is already salty and may make the dinuguan even saltier.
Note that the dinuguan consistency depends on your preference. For Crispy Dinuguan, I prefer it to have a thick consistency like the photo shown above.
Best served with puto or plain rice.
Serves 6

KFC is my favorite fastfood chain that serves chicken hot and crispy. Imagine the skin actually gives out a crunch sound when you sink your teeth into it and then the spicy flavor creeping in yuor tongue,making you reach for the nearest ice tea drink that you have in the table. It makes my mouth water just imagining it and my feet would automatically walk to the nearest KFC branch.
i already have the first 3 books and i love it so much that i would love to read the rest of this addicting series.I havent seen the tv adaptation yet since i like to finish the rest of the books before comparing it to the adaptation.
| Dropper | # of drops |
|---|---|
| Book Connoisseur | 15 |
| Tyson Chaney's Life 2000 | 12 |
| My Life At Ninety: Looking Back and Moving On | 11 |
| The Everyday Adventurer | 11 |
| Grampy and You! | 10 |
| Paperkraft.net | 10 |
| Road Safety | 10 |
| General Illarteracy | 9 |
| Lakbay Philippines | 9 |
| Kitchen Retro | 9 |