Tuesday, February 23, 2010

Ayayayay. Nakaka-psyche.

“V16 is only a number. The more important thing is the progression it meant to myself in my climbing,” says Woods. “It’s cool to feel like I have established a climb that is pushing the limits for the sport of bouldering. Time will tell how hard it [The Game] actually is, but for now I feel like it is a new level boulder problem.”

These are exciting times for Daniel Woods, 20, America’s strongest rock climber. In the last week alone, he nabbed the first ascent of the country’s hardest boulder problem, won Nationals, and got engaged.


Taken from Rock & Ice Basecamp article, 'Stronger and stronger'. Read full article here.

Monday, February 22, 2010

think positib, walang aayaw!

my blog is my grateful journal :-)

1. goodbye puerto prinsesa; hello albay and tuguegarao!
2. steady, focused climbing, made possible by a gradually-recovering shoulder
3. gradually-recovering shoulder, made possible by a disciplined stretching and strengthening regimen (proud!)
4. my first 13k, accomplished spontaneously on one weekday evening. and my knee didn't bust!
5. happier loula, made possible by a gradually-recovering knee (left hind leg, from ACL surgery) and dislocated hip (right hind leg)
6. an intact boyfriend
7. broadway + disney soundtrack downloads: phantom of the opera, miss saigon, beauty & the beast, aladdin
8. thirteen years of chocolate kiss. join the celebration with our birthday dessert buffet and jam session this friday, feb 26, 6-9pm at the UP cafe!!!

good night!

Saturday, February 6, 2010

why i love being at home

this is just one of the reasons: 
bottomless guinumis

guinumis (gee-nu-mis) is a mixture of crushed ice, sago and/or gulaman, pinipig, coconut milk, and sugar. the ingredients are simple enough, but the effect of the mixture makes for a perfectly refreshing dessert or merienda. if you're a gata lover, naku, this will bring you to heaven :-D 

personally, aside from the coconut milk flavor, what i love about guinumis is its wonderful mix of textures, what with the crushed ice (that eventually becomes water, so two-fold pa ang mouthfeel!), the crispy pinipig, and the chewy gelatine. then depending on your taste, you can pour in your preferred amount of gata and syrup, for that perfectly personal concoction.

my mom started "experimenting" on its preparation last year, and we (our family) have been hooked on mixing, serving, and devouring it ever since!


our modest ice shaver


first in: shaved ice in the bowl


gulaman, made using Megaliciois Mr. Gulaman jelly powder mix (who warns consumers to "beware of FAKE imitation")


pinipig


coconut cream in tetra, as alternative to fresh coconut milk that spoils very easily


coco syrup, made by melting coconut sugar in hot water


the mixture


now ready to eat!!!!


i had two bowls for dessert ;-)