Notebooks for the representative from the Institute

2 02 2010

Two of my favorite notebooks right now! "Cardinal Notes" from Mikko.

MY FRIENDS used to tease me by referring to me as the “Representative from the Institute.”  Having come from some of the finest universities in the country, they one day pointed out in jest that I was the only one in the group to have come from an “Institute.”  But I have to say, proudly so.  All these years, all I’ve done has been to “strive for the fame and the glory, of the M and the I and the T.”

I got reminded of my alma mater early last week when a friend I made at the office – Mikko, one of our interns – gave me a couple of his “Cardinal Notes” from school years 2007–2008 and 2008–2009.  I don’t mind the outdated-ness the least.  All I have been looking for lately were notebooks to help manage my random thoughts and observations day in and day out.

And these notebooks more than fit the bill.  I love how my blue ballpoint pen’s tip runs on the surface of the paper, as if a hockey player making lines and loops on an unimpeded sweep of thick ice.  Going for the kill.

Thanks, Mikko!

Copyright © 2010 by eNTeNG  c”,)™©’s  MuchTime™©.  All rights reserved.

Cheating on the weekend

2 02 2010

This tomato pasta will make even The Naked Chef very very happy!

I WOKE up home alone on a Sunday.  Sometimes, just for fun, I would put my hands on my cheeks, open my mouth wide and scream like Macaulay Culkin.  Then, I’d see what I could eat.

Yesterday, my laziness got the better of me that I totally cut down on any prep work.  Too lazy that I kept my pasta ingredients down to the bare minimum – extra virgin olive oil, crushed garlic, a couple of dashes of cayenne pepper, fresh tomatoes, and a little sprinkling of salt.  I was too lazy to tear fresh basil leaves – the vacuum packaging threw me off – and too lazy to grate fresh parmesan cheese – again, the saran wrapping got in the way.  You see, I don’t just tear things open.  I would find where the seal starts and would carefully tear from there.

Another proof positive of my uncharacteristic laziness this time?  I did away with blanching and seeding the fresh tomatoes I used.  I just coarsely chopped them!  Same with the garlic.  I just gave three cloves a good whacking with the heel of my hand against the knife.  I heated up the extra virgin olive oil, quickly sautéed the garlic, added a couple of dashes of cayenne pepper, and then threw in the chopped tomatoes.  A sprinkling of a little salt finished the sauce!  In less than a couple of minutes, I added in the cooked angel hair pasta.  It would always be “less than a couple of minutes” because I would time my angel hair pasta to be cooked in exactly one minute and 20 seconds – only!

Cheating on a Sunday never felt – no, TASTED – this good!  I had this plateful with two mugs of searing hot Lipton Yellow Label Tea with freshly squeezed calamansi juice.

Just really good pasta, fresh tomatoes, garlic, cayenne pepper, and the very best extra virgin olive oil you can find.


Copyright © 2010 by eNTeNG  c”,)™©’s  MuchTime™©.  All rights reserved.

Losing inches with mucilaginous beaked pods

2 02 2010

YES, I cheat on the weekends.  I actually just did.  Other than that, I’ve been a very good boy.

Okra salad (with white onions)

For a couple of weeks now, I’ve put myself under an injunction to go on a diet.  While the initial impetus was the “The Biggest Loser” challenge we have at the office, it is actually really just personal with me.  Besides, I want to keep up with Superman who has inspired me to become my very best self.  But keeping up with the Man of Steel is next to impossible.  I have lofty dreams –  but not that lofty!

Okra salad (this time with the red shallots)

I thought about sharing here one dish that has been my staple dinner, having it at least twice a week.  It’s a very simple fresh salad made with lots of steamed okra, chilled tomatoes, white onions or (red) shallots.  The dressing is just a mixture of about a tablespoon of white vinegar, lots of fesh calamansi juice, and a little salt.

I usually have a big bowl of this, and lots of cold water.  And I feel full all through the night.

Copyright © 2010 by eNTeNG  c”,)™©’s  MuchTime™©.  All rights reserved.