I’m Canadian, Eh? 021

Photos and thoughts about Canada.

Our environment, our experiences, and the people we choose to surround us shapes us into who we are. In this series I search the web for images about Canada, the country I grew up in.

Maple Syrup Lines (photo: David Allan Barker)

Figgy duff, Saskatoon berry pie, and split pea soup are just a few of our tasty exports. ~ 12 foods Canada has given the world (besides poutine), Maclean’s, August 3, 2012

Ooh All Dressed Chips (photo: Chinkerfly)

There seems to be some sort of confusion surrounding one of our most delicious, addictive chip flavours; Canadians know All Dressed Ruffles chips have a unique taste all their own, keeping us coming back for more (and more and more and more). ~ Americans are finally getting All Dressed Chips, but they don’t understand them…yet, The Loop, September 21, 2015

McBarge (photo: Taz)

Whatever you eat here is one sad, sad meal. This boat was once home to a rare floating McDonald’s, which was built as a shining beacon of innovation for Canada’s 1986 World Expo. Conveyer belts delivered shakes and fries, glass windows offered panoramic views, and a tiny tugboat pulled up alongside the barge to collect Big Mac wrappers and cups. ~ Abandoned Floating McDonald’s Does NOT Serve Happy Meals, Huffpost Travel, March 17, 2015

The Land Where I Was Born 020

Photos and thoughts about the Philippines.

Our environment, our experiences, and the people we choose to surround us shapes us into who we are. In this series I search the web for images about the Philippines, the country I was born in and which I am now rediscovering.

Halo halo especial (photo credit Jeff Younstrom)

Summer isn’t going anywhere anytime soon and the best way to beat this unbearable heat is with every Filipino’s undisputed favorite shaved ice dessert: the halo-halo! A medley of sweetened jewels, a gracious layer of icy granules, a heaping scoop of ube ice cream, all drowned in creamy milky goodness-it’s a sweet tooth’s dream. ~ Top 10 Halo-halo in Manila (2014 Edition), spot.PH, April 24, 2014

Power Breakfast Pinoy Style (photo credit weye)

Magandang umaga! ~ 21 Delicious Filipino Breakfasts That Are Actually Hangover Cures, Buzzfeed, August 21, 2015

Lechon on the table (photo credit whologwhy)

In restaurant circles, the dreaded F-word—fusion—is usually reserved to describe some sort of disparate multi-culti combination, like sauce soubise on top of tamales. But in the case of Filipino food, there’s no stronger term to capture the essence of Asia’s most unique, idiosyncratic, and underrated culinary tradition. ~ Coconut, Vinegar, and a Whole Lotta Pork: An Introduction to Filipino Cuisine, Serious Eats, June 14, 2014

(Extra)ordinary People of Coron

When we first arrived in Coron ‘Captain Lolong,’ his wife and his son came to visit us at our cottage. I can remember them sheepishly waiting on the path at the edge of the property, the ‘Captain’s’ wife clutching a journal to her chest. ‘The Captain’ took the journal opened its pages and pointed. “Andy! Andy!” his wife squealed excitedly. There in black and white were the comments ‘the Chef’ had written after our Tao Expedition ended in 2011. The words brought a flood of warm and happy memories.

During the course of our stay they would take us to look at different properties for sale. We couldn’t believe the kindness and generosity they showed us. We couldn’t believe how lucky we were.

The trip came to an end it was time to say good-bye. Instead of us going to see him ‘the Captain’ insisted he would come to our place in town even though he had no money for a tricycle. At this point ‘the Captain’ was no longer working. “No problem,” he said. He arrived on the back of his neighbour’s motorcycle, walked through the steel front gates and marvelled at the ‘pink house‘ we had rented.

We sat outside on the porch, sipped cokes and talked for a while about our plans, his plans and about life in general. He was 63 and told us he didn’t think he wanted to work for Tao anymore. I felt his weariness. Then in the middle of talking he took from his back pocket a thin and worn wallet. Slowly, he unfolded it and carefully opened one of the compartments taking out a very flat and curved cigarette. He gently rolled it until it became somewhat cylindrical again, put it in his mouth, lit it up and continued to talk without missing a beat.

Not once did he ever complain about his situation. Not once did he ever ask us for anything. I thought that was extraordinary.

To see how others interpret the word ‘(Extra)ordinary’ visit the Weekly Photo Challenge

The #1 Reason We Love Palawan

Spear-fishing in Coron Bay.

“Do you want to go spear-fishing tomorrow?” Don asked. “Hell, Yeah!” we said. You didn’t have to ask us twice. Water is one of the many reasons we love Palawan. We are both inextricably drawn to the call of the sea.

Bringing back childhood memories.

On our first visit to Palawan ‘the Chef’ was standing on a beach and with the sensation of sand between his toes was transported back to a time when he was an 8 year old boy. Back then his father was in the German army which gave the family the opportunity to move to a base in Sardinia, Italy. Here, his family lived on the beach in a canvas tent.

Water is life.

Imagine your father taking you and your little brother out to sea in a small boat and throwing you both overboard. This is how ‘the Chef’ learned to swim. With his new-found skill he learned to spear-fish with the local Italian kids. I didn’t have it quite so dramatic. We had civilized swimming lessons in grade four. I wasn’t a strong swimmer but always felt comfortable in water, so much so I jumped off the high diving board without really thinking about what happens when you reach the bottom.

Being part of the sea.

As mesmerizing as water can be it has incredible power that needs to be respected. The sea and mother nature are in constant flux. We got this dose of reality on our boat expedition from Coron to El Nido.

Realizing you’re only a tiny part of mother nature.

Cruising over the Linapacan Strait, our small bangka groaned as we crested ten foot swells. I realized it was a hairy situation for the crew of the Krisolo when Jem our guide came to the front and asked us if we were okay. He had a concerned look. I knew we were in good hands with our old school Captain Lolong so I wasn’t so much concerned as I was captivated and exhilarated by the sea’s powerful energy.

Nothing cures whatever ails you like salt water can.

There’s just something about escaping on the water that calms the soul. Palawan is the ultimate water world for any nature lover. We can’t wait to make it our backyard.

Opening the Door to a New Life

One of the things I like about Coron is that there aren’t many doors to actually open. Many establishments like restaurants and stores are wide open to the outside.

What do they say? “When one door closes another opens.”

We’re at a point at in our life in Canada when all doors aren’t quite closed but feel a little stuck. We know we can still enter but what’s on the other side is not enticing enough for us to even want to turn the knob.

In Palawan all doors are open to us. There is opportunity, freedom to change and a chance to grow. We just need the courage to walk through.

To see how others interpret the word ‘door’ visit the Weekly Photo Challenge

I’m Canadian, Eh? 020

Random photos and thoughts about Canada.

Our environment, our experiences, and the people we choose to surround us shapes us into who we are. In this series I search the web for thought-provoking images about Canada, the country I grew up in.

Sugar Shack Snack

Maple season is finally upon us. Quebec is home to hundreds of the best cabanes à sucres (aka sugar shacks) in the world and supplies about 80% of its maple syrup…..Martin Picard is the mastermind behind Au Pied de Cochon and since 2009, he is also the brains behind Cabane à sucre Au Pied De Cochon. This sugar shack is unlike any other. Not only does it elevate traditional sugar shack cuisine to an uber gourmet level, it also does so with an untamed imaginative flare. Pea soup with foie gras, mackerel omelet, pancakes fried in duck fat and smothered in the cabane’s maple syrup are just few of the dishes that have been featured at Picard’s sugar shack. ~ The 5 Best The 5 Best Sugar Shacks (cabanes à sucre) Around Montreal

Pillow Talk

If you’ve ever wanted to hit your fellow citizens, then International Pillow Fight Day is for you.…..You can smack and whack your friends and strangers with a pillow until your arms go limp…..Of course, your opponents also have to be holding a pillow. And they can hit you back…..This pillow whacking free-for-all is how hundreds of Torontonians spent their Saturday afternoon on Easter weekend, as they converged at Nathan Phillips Square, pillows in hand, taking fluffy swings at each other during the Toronto segment of International Pillow Fight Day. ~ ‘Massive’ pillow fight takes over Toronto’s Nathan Phillips Square, The Globe and Mail, April 4, 2015

Riding the Trail

You might want to quit your job after reading this…..Outdoor gear company Woods Canada is hiring two people to take a five-month trip across Canada this summer and document their adventures hiking, swimming, canoeing and climbing along the way……Each person will be paid $20,000 plus all travel costs, accommodations, food and a full Woods wardrobe…..They will travel as a team along the Trans Canada Trail and work six days a week from May 12 until Sept. 30. Those worried about tenting with a total stranger for five months can apply in pairs. ~ Dream job alert: Get paid $20,000 to travel, camp across Canada, Metro, April 1, 2015

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The Land Where I Was Born 019

Random photos and thoughts about the Philippines

Our environment, our experiences, and the people we choose to surround us shapes us into who we are. In this series I search the web for thought-provoking images about the Philippines, the country I was born in and which I am now rediscovering.

New Home

The year was 2008. I was 24 years old when I left the Philippines for the United States to marry the man of my dreams, who left the country right out of college. When I arrived in the States, I had nothing but two suitcases and the clothes I was wearing. Everything else—my family, my friends, my job, my home, everything that defined me, everything that I knew, everything that I loved—was left behind. Most people who move from one country to another only have one reason for moving: the pursuit of the good life. ~ The truth about chasing the American dream, Manila Bulletin, July 6, 2014

Sweet, Sour, Salty

At Maharlika, a number of foreign condiments await use on the table before diners: bright yellow and red bottles of patis, a fish sauce, suka, a coconut-sugarcane vinegar, banana ketchup, a blend of bananas, sugar and vinegar, and Maggi calamansi seasoning, a citrus based liquid. Bright sour, sweet, and salty flavors jump out of traditional dishes like crispy, sizzling pork sisig, oxtail kare kare with peanut butter, and fried chicken slathered with macapuno syrup. Head-on prawns decorate a number of dishes and fried chicken skin is offered as a pre-meal snack. ~ Filipino Fare for American Palates, Huffington Post,  October 16, 2014

The Whiter the Better

My attitude was a bit different before, because I was socialized as a young child to think that I’d be prettier if I was light-skinned. I actually have trauma about it. At a preschool Christmas pageant most kids were cast as angels or elves, and I couldn’t help but notice that all the light-skinned girls were angels. I was just like, “But I want to be an angel… I’m an angel!” In a lot of places it’s still more common to think of light-skinned as being pretty. Actually, the last few times I visited the Philippines I couldn’t even find sunscreen – just skin lightening products. ~ How to Be Pretty in The Philippines

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