Jay Lagare

General

2008 July 20 Crystal Beach Resort, San Narciso, Zambales

By on Monday, July 21, 2008

After several attempts at marshalling people for weekend surfing, Michelle and I finally decided to just push through with or without the others :P And right after Jem and Grace’s wedding, push through we did. As usual, we went to Crystal Beach, rented boards, and enlisted Bobot to assist us. We surfed for only about an hour and the waves were rather inconsistent. Still, it was lots of fun especially since we weren’t able to surf the last time we visited Crystal Beach.

If there’s a will, there’s a way.

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General

The Dark Knight

By on Friday, July 18, 2008

This has got to be the greatest Batman or even superhero movie to date. Gotham City is still a crime-ridden city. The mob controls the streets as the police, led by an incorruptible councilman and police chief, fight a never ending struggle against them. Vigilantes dressed as The Batman roam the street to take matters into their own hands.

Into this chaos, The Joker steps in. A mysterious figure with no history: No past and only a present and future of anarchy. The Batman must find out who he is and stop him before he bathes the city in fire and blood. As he does, he sets into motion things he didn’t expect.

The mood of the movie is dark and somber. It fits The Batman who is as dark, brooding, and tormented as ever. The Joker was absolutely demented and totally terrifying. This movie is as much about him as it is about The Batman. He’s greatest superhero movie villain to date. This last role of Heath Ledger earns him a position in the ranks of great movie villains like Hannibal Lecter and Anton Chigurh (No Country For Old Men).

This is not your normal adolescent superhero movie. Even though sanitized for PG-13, this is more mature material and even disturbing and thought-provoking.

Rating: 5/5

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General

Bacon-Wrapped Kani Sticks

By on Wednesday, July 16, 2008

Michelle wanted me to try this viand which used to be available at Something Fishy.

Kani sticks
Bacon
Oyster Sauce

Cut kani sticks to around 4-6 inches long. Wrap with bacon. If you’re having a hard time with the bacon unraveling, pin with barbecue sticks or toothpicks. Fry untill golden brown. Coat with a bit of oyster sauce and serve.

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General

I’m Yours

By on Monday, July 14, 2008

By Jason Mraz

      C
Well, you done done me and you bet I felt it
  G
I tried to be chill but your so hot that i melted
  Am                                     F
I fell right through the cracks, and i'm tryin to get back
C
before the cool done run out i'll be givin it my best test
G
and nothin's gonna stop me but divine intervention
Am                             F
I reckon it's again my turn to win some or learn some 

C            G
I won't hesitate no more,
    Am              F
no more, it cannot wait i'm yours 

C                                   G
Well open up your mind and see like me
                                    Am
open up your plans and damn you're free
                                      F
look into your heart and you'll find love love love
C                                                  G
listen to the music at the moment maybe sing with me
                     Am
Ah, la peaceful melody
                                    F
It's your god forsaken right to be loved loved loved loved Loved
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General

Couscous, Asparagus, and Scallops

By on Thursday, July 10, 2008

I promised Michelle to cook something I know, so here it is finally. Based on the recipe from the QIFTSG book.

Couscous
Chicken broth cube
Thyme

Asparagus
Olive Oil
Vinegar
Sugar

Scallops
Salt
Ground Pepper
Olive Oil
Butter
Chopped Parsley
Lemon

In pot, boil 2 cups of water. Add chicken cube (and thyme if dry). Let it boil. Add couscous (and thyme if fresh). Remove from heat, cover lid, and let stand for 5 minutes. Fluff with fork.

In pan, heat some olive oil. Add asparagus tips. Remove asparagus while still tender. Add balsamic vinegar and sugar to the pan. Thicken slightly. Put back asparagus.

If you’re using frozen scallops, defrost well. Dry thoroughly with tissue paper. Season with salt and pepper. In pan, heat some olive oil. Add butter. Sear the scallops around 3-5  minutes per side till brown crust appears. Transfer the scallops to plate. Add more butter, lemon juice, and chopped parsley. Swirl a bit and pour onto scallops.

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