Lately, I've been thinking more and more about age-appropriate dressing. At 33, I'm doing a wardrobe update of sorts, adding more "grown-up" pieces—e.g. shift dresses, collared (sleeveless) buttoned tops, and skirts—infusing the same pops of color and play on prints that I've come to love all these years.
Oddly, I dressed more like a 30-year-old in my twenties and a 20-year-old in my thirties; a teen when I was a tween and a tween when I was a teen!
That said, I'm a lover of clothes (and accessories!). I remember as a child, my mom and I would go on regular visits to the town's seamstress who would make us pretty things that I will brazenly say resemble Resort pieces in a prepster kind of way. Back in the day—which really isn't too far back as this was only the eighties—it wasn't unusual for people to go to a family tailor or seamstress to have clothes made.
Fast forward to 2013, we have Zara, Gap, H&M and a hooplah of ready-to-wear pieces that frankly, do a fine job of translating high fashion to us mere (rent-paying) mortals. I'm just a bit more scrutinizing of fabrics these days, after having read "Overdressed: The Shockingly High Cost of Cheap Fashion," a thoroughly researched book by Elizabeth Cline. Check out this New York Times review.
So, back to the age-appropriateness of my wardrobe. I've recently put together a peg that more or less encapsulates my game plan for this age and stage. It's a happy hodgepodge of pages clipped from the March 2013 issue of Vogue that I've been using as a guide for shopping. (Trivia: I'd inadvertently picked out Pantone's "color of the year," emerald green, as seen below on the Eres ad. Who knew?)
Showing posts with label books. Show all posts
Showing posts with label books. Show all posts
May 4, 2013
June 7, 2012
Making Time
read books
write books
bake
blog
write for magazines
learn the piano
play the guitar
keep house
kickbox
practice yoga
I get eight hours of sleep, eight hours for work...and eight hours to hopefully get to do all of the above, and then some.
I have a recipe in this book! And how I'd love to work on more of these…
(and blog more often!)
August 17, 2011
IT'S A WRAP!
DAY 30
of the 30-Day Blog Challenge, 2011
"Celebrate good times, come on!" [tanananant-tant-tanantant] "Woo hoo!" |
Anyhow, sharing my thoughts about this whole process of blogging for 30 days straight!
1) Super (Mommy) Bloggers
I have newfound respect for daily bloggers in general. I know for many people out there, publishing a post everyday is the norm rather than the exception. Whereas I strive to follow a decent personal writing schedule, many of you just do it. I particularly admire the moms who find time to write posts on a regular basis, and even find the time to read blogs like mine (you know who you are!). While doing the Challenge, I struggled with getting everything done in one day—a full-time job, yoga (I've skipped some classes), my online part-time job (I've already missed a deadline…or two), updating my accounting Excel sheet (it's backlogged/back-dated as I write this), the occasional magazine article, and making it to the 12 midnight blogging deadline. I can only imagine what it's like for busy mommies out there who juggle jobs, PTA meetings, birthday parties, breastfeeding, and so forth. Hence, my virtual salute to all of ya!
2) Car Service
I recently asked a new friend how her boss—a famous person in the publishing world whom I shall not name here—managed her time and how it was possible for said boss to do everything that she did (books, magazines, speaking engagements). Even without asking, it's quite obvious that in order to successfully multi-task, one has to have top-notch staff. That's a given. But my friend gave two answers: One, the publishing executive woke up early and went to bed late. Two—and literally, two words: "car service."
You see, we all spend an inordinate amount of time commuting, running errands, and going from point A to point B on a daily basis. Being chauffeured to wherever means having pockets of space and time to zone out with one's Blackberry, iPhone, laptop, or iPad and do what one has to do…like blog! Even if it's as simple as doing your hair and makeup, being able to tick off something on your agenda while in motion gives you plus points in the productivity department. So, here's my friend's advice, and I paraphrase: "If you're negotiating a new job and it comes down to benefits and less money offered, ask for the car service."
Noted!
3) Gadgets To Go
Speaking of the things above, there have been times in the last 30 days that I've typed up drafts in my phone, or ducked into Starbucks and tip-tapped on the iPad (I recommend the Blogpress app, by the way). Once, I even worked on a post on the bus. If you're planning to do the Challenge, great gadgets are a big help, especially on days when you're pressed for time or when your schedule is packed; or even when you're just being lazy.
4) Bloggerjuice, Bloggerjuice, Bloggerjuice
I've said—or read?—this time and again: Writing is a muscle, and it needs regular exercise. I'd say it's like going to the bathroom; you need to do it everyday. The nice thing about having to blog everyday is that ideas flow and even when you're stumped for a post, something still comes up; the blogger juices flow. While I've mentioned that the Challenge gets harder every year, it's actually more of a function of time and scheduling, because it's more difficult to write after a long day when you're tired or sleepy, or, again, lazy. But, in terms of ideas presenting themselves or sentences/phrases/paragraphs forming in your head as you wait for the train to arrive, you get more of those as you write more often.
5) What's Next?
Truth be told, I doubt if I'll ever get to blog daily. It also comes down to quality vs. quantity. And my take on that is to have hearty helpings of both: quality, for when you want to tone that muscle and hone this skill; quantity, for when cardio and consistency are called for.
If you don't hear from me as often, that means I'm actually spending time finishing my long overdue Manila novel…and then hopefully have the discipline and fortitude to start the next one for here in New York. Friend and former Seventeen boss, Maya Calica, blogged about writing a novel in 30 days in her post, "Who wants to write a novel?" You'll also find her Suite 101 article linked up, "Writer's Block Be Gone—Tips on How to Write Your First Novel," which is very insightful and a must-read.
A bit of trivia, it was actually a blog post of Maya's that prompted the 30-Day Blog Challenge back in 2009. In it, she said, "Do something regularly over a period of 30 days and you will create a habit."
So, off I go, and onto the next challenge! Thank you, everyone, for the pep-comments and, of course, for reading my blog! It means a lot and it makes sense out of what I do and why I should keep doing this. Again, thank you, from the bottom of my heart (and chocolate-starved stomach).
August 16, 2011
Freshman 15 Sneak Peek
DAY 29
of the 30-Day Blog Challenge, 2011
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A preliminary PDF proof. |
It's a thrill to see your work in print, especially if you're a paper girl at heart like me. When I was little, my parents had a bookstore and I grew up having free access to many books—Archie comicbooks, in particular—and magazines (I attribute my hypochondriac tendencies to having pored over issues of Reader's Digest as a tween.).True, I have a keen appreciation for the online world and the web of opportunities made possible by its existence and success in the realm of publishing. But, nothing still beats the feel of printed paper in one's hands. All of the above explains why I own an iPad and still impulse-buy magazines at Hudson News (and also why my fascination with companies like Hearst and Condé Nast will never ever wane).
So, PAGES!
Table of Contents |
Chapter 1: First! Starting Freshman Year Right |
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Chapter 2: Stressbusters |
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Chapter 3: Go, carbs! |
Freshman 15 is available on Amazon, (paperback and Kindle edition), Barnes & Noble online and Xlibris (our publisher).
July 23, 2011
All in a Day's Work
of the 30-Day Blog Challenge, 2011
It's no secret that I've experienced job loss before. This happened not once, not twice, but three times (a lady…sorry, had to say that).
The first time it happened, all I wanted to do in the days that followed was sleep, and maybe make brownies.
The second time it happened, I shipped out, and told myself I never wanted to live in New York again, how overrated the city was. Besides, I also had a wedding to plan: my own.
The third time it happened, I soldiered on. It also helped that I had a part-time writing and editing job that paid very well so I could somehow live decently without going flat-out broke. That, and I have a very generous and hardworking husband who can tell when my wallet's close to empty even without my mentioning it.
So, what is the moral of the story? You simply have to look at the big picture, or wait for enough time to pass so you can see and find meaning in the larger scheme of things. I've always said in this blog that there's a reason for every setback. Had #1 not happened—had I not lost my "dream job"—I wouldn't have met my co-author, Marsha Irving, with whom I collaborated on the Freshman 15 fitness book.
If #2 hadn't happened, yes, I would have had a lucrative proofreading and editing job with a popular fashion retail brand, but I probably wouldn't have gotten around having that fantabulous wedding, AND, I would still have undiagnosed lumps lurking inside my breasts. I'm serious.
If #3 hadn't happened, I wouldn't have been able to embark on the Travel Series, among many other "pluses" and experiences that have occurred since so far. (A number of them, leading to the job that I'm doing right now.)
When something sad happens with one's career, it's almost always a jump-off opportunity to pursue a different kind of success, except that the experience is disguised in a very unpalatable package. To me, it's exactly like a break-up, given how I take my jobs seriously. One still has to go through the requisite living-in-pajamas-not-wanting-to-get-up-and-eating-ice-cream phase, but past the pain, heartbreak, and aggravation is a journey that opens up doors to new opportunities.
Meanwhile, the three instances above are partly, if not, majorly the reason why I have three jobs right now—one, I do full-time, while the other two, part-time and at a very languid, leisurely pace. I have a working home office that can accommodate my writing, editing, and printing needs. While I've had to streamline my freelance writing career at some point early this year (I no longer contribute to the newspaper back home) I tend to welcome assignments without much hesitation. I'll take the $400 articles, next to the $5 tasks, next to the pieces that pay in Philippine pesos that my husband wishes I no longer did because they take up time and pay the equivalent of a trip to Whole Foods (not complaining!). Still, I do not discriminate; work is work, and I'm happy to be doing what I'm doing.
PS—
Have you experienced a career slump lately or have just been feeling down? You may want to read/reread the Inspiration Series :)
June 23, 2011
I wrote this!
The Official Guide to ZAPPING the FRESHMAN 15 is here! It's my first ever non-fiction book, and I'm super excited that it's finally out. I co-authored it with fitness specialist, model and actress, Marsha Irving, whom I met one fateful day back in 2008. Three years later, we have our humble fitness primer dedicated to college freshmen and health aficionados alike.
I'll post select pages one of these days. In the meantime, please feel free to pick up a copy from the following online retailers: Amazon
A special shout-out to art director and designer, Claude Rodrigo, whose portfolio you may view here. She also posts more recent works at clauderodrigo.wordpress.com.
Here's what's on the back cover (and I don't have to put quotation marks because they're my words, yay!):
The Official Guide to ZAPPING the
FRESHMAN 15
by Marsha Irving and Mariel M. Chua
Fight the flab with this simple, easy-to-read guide to keeping those extra 15 pounds off during Freshman year…and beyond!
With helpful tips, tricks, and shortcuts to staying lean and eating healthy, this little handbook is your one-stop shop to all things fit and fab.
Navigate the tricky world of fastfood restaurants with a straightforward listing of belly-friendly options, and give yourself a body makeover with a custom eating and exercise plan—all within your busy, busy college schedule.
Not the 'exercising' type? The Freshman 15 lists gym-free moves to get you going, in or out of the locker room, on and off campus. You'll be hopping from class to class, party to party, armed with stress-busting moves and smart snacking strategies to help you make the most of what could be the most amazing time of your life!
Cover design by: Claude M. Rodrigo
April 27, 2011
Bloom, Bloom...
My "accent" bouquet. |
The other weekend, I was at an event wherein I'd been given a lovely bouquet of pastel-colored roses. Upon getting home, I immediately filled an empty jar with water, trimmed the stems, and placed them on my writing desk (see photo, right). They lasted all of last week, during which, I thought to myself how nice it would be to have fresh flowers all the time in one's home.
Now, all the more I truly believe in our ability to manifest the things we want in our lives
(further reinforced lately by listening to inspirational author and speaker, Dr. Wayne Dyer's audiobooks and recorded lectures), even if it's something as simple and seemingly mundane such as flowers. Today, I got an email from my friend Kat, inviting me to an event at the H.Bloom studio—the company that has started subscription-based floral delivery services in New York City and Washington D.C. (check out their website, it's a fabulous concept!). Attending the event meant I got to choose and create my own super fun bouquet alongside what I learned to be an "accent" a.k.a. accessory to the main arrangement. So now I have these gorgeous flowers yet again, and this time, two new vases I could refill with beautiful blooms that come my way.
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From last week. |
Very proud of my bouquet! Thanks, H.Bloom! |
Up close. |
We got to choose from these pretty blooms and greens... |
...Then proceeded to trim and prep. |
Ta-da! |
Kat's bouquet. Really fresh, pretty, and spring-y! |
Check out her punchy-hued outfit as well! |
Happy Spring, everyone! |
February 28, 2011
Congrats, Natalie!
I was just about blog about Napa Valley—the fifth post in my Travel Series—and couldn't help but do a quick congratulatory post on Natalie Portman, who bagged the Best Actress Oscar trophy for her performance as ballerina Nina Sayers in the movie, Black Swan. You see, back in 2008, after having seen The Other Boleyn Girl, I pointed out how Portman's acting was so Oscar-worthy. This was back at my old blog, Chocolate Soundboard. In light of last night's Academy Awards show, I'd like to repost the entry, "Regal Film."
(March 01, 2008)
After a week of logging after-office hours in Starbucks on my precious five-year-old laptop, working on an equally precious project I will not talk about for now, I decided to go for a Friday night movie and catch The Other Boleyn Girl, which I'd been dying to see since viewing the trailer, and having read a cover story early last year on Scarlett Johansson that briefly mentioned the film she was shooting based on Philippa Gregory's best-selling novel.
Before I go into further detail, let me tell you that when it comes to the rich and dramatic history of the British Royalty, I am absolutely, desolately, *horribly* clueless. [insert audible gasp] And, thanks to this blithe ignorance I'd emerged from the theater stunned, and baffled beyond belief. Not having done any research, I was purely lured by the opulence, decadence, and sheer brilliance of a period film (the costumes, the production, the cinematography) and the Hollywood-ness of the movie starring no less than:
1) Natalie Portman, who I think should win an Oscar for her performance as the beyond-bitchy Anne Boleyn; I am now officially a fan (and she just moved to the top of my Make-BFF list, next to Hilary Duff).
2) Scarlett Johansson, whose mere presence in a film draws in crowds of both male and female. And that cleavage is purr-fect for that particular era. (I am a fan as well but I don’t want to be friends with her: Yes, I am threatened.)
3) Eric Bana, (hello, how can one forget?) who looked absolutely delicious in the trailer. With royal servants yelling, "The king! The king!!!" who wouldn't be enthralled?
So, here goes my little review. (Spoiler alert—for people like me who have never read up on England’s history. Because if you have, you would watch the film and already know beforehand what happens in the end.)
(March 01, 2008)
After a week of logging after-office hours in Starbucks on my precious five-year-old laptop, working on an equally precious project I will not talk about for now, I decided to go for a Friday night movie and catch The Other Boleyn Girl, which I'd been dying to see since viewing the trailer, and having read a cover story early last year on Scarlett Johansson that briefly mentioned the film she was shooting based on Philippa Gregory's best-selling novel.
Before I go into further detail, let me tell you that when it comes to the rich and dramatic history of the British Royalty, I am absolutely, desolately, *horribly* clueless. [insert audible gasp] And, thanks to this blithe ignorance I'd emerged from the theater stunned, and baffled beyond belief. Not having done any research, I was purely lured by the opulence, decadence, and sheer brilliance of a period film (the costumes, the production, the cinematography) and the Hollywood-ness of the movie starring no less than:
1) Natalie Portman, who I think should win an Oscar for her performance as the beyond-bitchy Anne Boleyn; I am now officially a fan (and she just moved to the top of my Make-BFF list, next to Hilary Duff).
2) Scarlett Johansson, whose mere presence in a film draws in crowds of both male and female. And that cleavage is purr-fect for that particular era. (I am a fan as well but I don’t want to be friends with her: Yes, I am threatened.)
3) Eric Bana, (hello, how can one forget?) who looked absolutely delicious in the trailer. With royal servants yelling, "The king! The king!!!" who wouldn't be enthralled?
So, here goes my little review. (Spoiler alert—for people like me who have never read up on England’s history. Because if you have, you would watch the film and already know beforehand what happens in the end.)
January 27, 2011
Cookies!
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Dig in! |
The other day, however, I realized how not big of a deal this is, for as long as the cookware is stacked in a certain way. I now recall an article from back in 2008 written by Mark Bittman of The New York Times, "So Your Kitchen Is Tiny. So What?" wherein he talked about his 7 x 6 ft. cooking space. "It has a moderate-size refrigerator, what was once considered a full-size stove (as opposed to the compact "apartment-size" stove or the monsters recently gaining popularity), annoyingly little counter and storage space (yes, I sometimes must remove the stored pots and pans before using the oven), and even a small dishwasher."
After having written the piece, Bittman received a flurry of emails questioning how someone like himself—an author of cookbooks and a columnist for the Times—could subsist on such modest square-footage.
"Interestingly, none of the queries, condolences, and commiserations came from women born before World War II, women (whom I often describe loosely if unfairly as “grandmothers”) who grew up learning how to cook from their grandmothers. They know that it’s fully possible to cook just about anything just about anywhere, with just about any equipment at hand."
Bittman further writes, "No calls came from chefs, either, or from fellow food writers. They, too, know that when it comes to kitchens, size and equipment don’t count nearly as much as devotion, passion, common sense and, of course, experience. To pretend otherwise—to spend tens of thousands of dollars or more on a kitchen before learning how to cook, as is sadly common—is to fall into the same kind of silly consumerism that leads people to believe that an expensive gym membership will get them into shape or the right bed will improve their sex life. As runners run and writers write, cooks cook, under pretty much any circumstance."
You can read the full article here.
Now, no matter where one lives—big kitchen, small kitchen, Mom's kitchen—perhaps the easiest thing one could whip up in an oven are chocolate chip cookies. They're ready in 30 minutes flat, or even less. I posted two recipes at AllMySugar.com. Tip: Halve either of the two recipes for a super-quick batch that makes about four dozen tiny cookies (use a tablespoon or a very small ice cream scoop to measure and distribute the dough evenly).
Last and definitely not the least, I've also finally blogged about my Milk Chocolate and Marshmallow Cornflake Cookies! As I've mentioned in this post, they're featured in the new book, One Big Table: A Portrait of American Cooking, written by former New York Times food columnist, Molly O'Neill. Talk about sweet and exciting!
December 26, 2010
One Big Table
I have a recipe in this book! Talk about a FANTABULOUS birthday present!
I have yet to own a copy of the hefty 880-page read written by former New York Times food columnist Molly O'Neill, but as I've just found out tonight, my Milk Chocolate and Marshmallow Cornflake Cookie recipe made it on page 756! Here's a snippet from the Simon & Schuster website, describing the book and its author:
"Meticulously selected from more than 20,000 contributions, the cookbook's 600 recipes are a definitive portrait of what we eat and why. In this lavish volume—illustrated throughout with historic photographs, folk art, vintage advertisements, and family snapshots—O'Neill celebrates heirloom recipes like the Doughty family's old-fashioned black duck and dumplings that originated on a long-vanished island off Virginia's Eastern Shore, the Pueblo tamales that Norma Naranjo makes in her horno in New Mexico, as well as modern riffs such as a Boston teenager's recipe for asparagus soup scented with nigella seeds and truffle oil."
You'll find the full article here. And, my friend, Bianca Garcia—whose Pork and Chicken Adobo recipe is on page 502—blogged about One Big Table at Confessionsofachocoholic.com.
Will post my feature and recipe once I have a copy of the book!
Image courtesy of Simon & Schuster.
UPDATE 01/19/11: I have a photo of the page! Click on the image to zoom in and view the recipe.
UPDATE 06/07/12: You can also view the full recipe at All My Sugar :)
November 10, 2010
More French Goodness

Reading the first few chapters, I'd typed up some quotes on my desktop and I'd like to share them with you. I would also recommend getting the book since it packs in more notable insights from the author not included in this blog post. Cathie Black's Basic Black actually comes to mind, in terms of the kind of book one could go back to from time to time for sensible musings coming from experts and leading women in the field. Black is Hearst Magazine's former president and current chairman; and Guiliano is the former CEO of Cliquot Inc, under the prestigious LVMH umbrella. Guiliano has managed to make that mustard yellow champagne label so ubiquitous and the marker of fancy celebrations that it is now. And, in her business tome, Guiliano takes on a tongue-in-chic approach to women and the workplace, along with lifestyle advice you won't find in business books written by men. That,
p9 - 10
"So much for planning, in business or in life. Lesson learned. Things happen. Opportunities are often unpredictable."
p 23
"Yes, but with talent, hard work, and being in the right place you can help make your own luck. By my late twenties I had something of a vision of myself in some sort of management position that permitted me to eat at all the top restaurants on someone else's dollar."
p26
"Concluding such stages in life presents opportunities and invitations to relaunch or reinvigorate a career or professional life. They are also times when you can make your own luck or at least put yourself in a position to be receptive to "lucky breaks." So again, think opportunity. Whether these are sad or happy times emotionally, remember not to think failure. (Where does that get you, anyway?)"
p30
"...I believe that life is lived in episodes and stages, and it is clear that some passions can fade while new ones emerge over time. Indeed, our first loves and passions can be overrated and it would be unwise to pursue them. Others are pursued earnestly for a time, then discarded. C'est la vie."
p53
"Life's too short to worry about the past. And after a while, believe me, you can't even remember the details of the past that were once so consuming. Move on. We all have made mistakes or think we have; living is about the moment and the future. Look ahead."
Image courtesy of http://prettysavvy.ca.
September 6, 2010
5 Before Hopefully Not 35
As much as I'm thrilled by all the recent developments in my career, I tend to beat myself up over personal goals, deadlines, and projects that I am aching, aching to tick off my checklist. Inspired by the blog, 25 Before 25, published by also a writer and editor I'd recently befriended, here are my 5 before I'm hoping way before I turn 35 (I'm only 30, folks!).
1. Redesign NyMinuteNow.com, featuring a more streamlined template with plenty of white space to keep things sleek, pristine, and easy on the eyes. (If you have absolutely bug-free suggestions, let me know! Again, no bugs; I need something plug-and-play with HTML I can still modify. Sorry, no CSS for me AND DO NOT even mention Wordpress; the latter is NOT an option. Case closed. I've written about that issue here.)
2. Migrate this current version to its backup Blogspot address, for people who like this design, also for myself, when I get melancholic...or in case I change my mind about the new one.
3. Repost my Yummy.ph articles and recipes because the site did a redesign and the bloggers' pages are gone(!). Anyway I desperately need to take care of my AllMySugar blog too! (Oh, why do I do this to myself?)
4. Finish rewriting and editing my chick-lit novel. Sigh...
5. Do a Wedding Series here, because I have at least five wedding-related posts brewing that I haven't gotten around uploading. Plus, I'd recently started contributing to Summit Media's relatively new venture BridalBook.ph. I've accepted that I've happily jumped into the big-day bandwagon. Now that I'm married, it's a different kind of excitement and delight when I hear of other people's engagements, or, in the case of a recent wedding I'd attended, being a guest.
I'm sure there's more than the above, but for now I'm keeping it to five so as not to get ahead of myself!
August 31, 2010
About the 30-Day Blog Challenge
I have to admit, I thought I'd breeze through this year's 30-Day Blog Challenge (Big Apple Edition). True, the days whizzed by, however, I found it a bit more challenging this time around writing a blog post everyday on top of having a new full-time job (no more working in pajamas) while doing other writing and editing occupations (that still let me work in my pajamas). I know I've unwittingly managed to keep my work plate full because 1) It quells the paranoia of being—gasp!—jobless, and 2) It helps me deal with the long distance away from my husband. Having a lot of work to do makes me not fixate too much on missing him. And, I do miss him a lot nevertheless, especially whenever my back and feet hurt and when I just can't seem to sleep right. Put him next to me and off I go sleeping like a baby.
So, what now?
While I really, really find the daily blogging schedule ideal, I do want to live a more enriched life offline. I've recently just started doing yoga again, so I would very much like to have some time to let my body recuperate from all the twisting and turning. In Mireille Guiliano’s book, Women, Work & The Art of Savoir Faire, she ponders the “inevitable shift in social grace to the acceptance of present-tense community sharing.” She talks about a young American couple she and her husband sat next to in a small Parisian bistro: "They were whispering to one another and clearly delighted with the food and experience. Just after they finished their meals, on some silent command they both whipped out their smartphones and for a good five minutes sat in the middle of the restaurant with screens twelve inches from their eyes, reading, texting, and emailing away with intense concentration and frozen faces from faraway places." She further writes, "It points to an inability to live in and savor the moment unless it is externally recorded… abstracting and distancing it.”
That said, I still do want to keep blogging on a regular basis somehow, some way. It's true that writing is a muscle—and it's the same thing with chefs, athletes, pole dancers… To paraphrase Chelsea Handler from an episode of her show I'd seen a while back, "If you pole-dance often enough, you get better and better at it.” Same goes with writing.
So, what now?
While I really, really find the daily blogging schedule ideal, I do want to live a more enriched life offline. I've recently just started doing yoga again, so I would very much like to have some time to let my body recuperate from all the twisting and turning. In Mireille Guiliano’s book, Women, Work & The Art of Savoir Faire, she ponders the “inevitable shift in social grace to the acceptance of present-tense community sharing.” She talks about a young American couple she and her husband sat next to in a small Parisian bistro: "They were whispering to one another and clearly delighted with the food and experience. Just after they finished their meals, on some silent command they both whipped out their smartphones and for a good five minutes sat in the middle of the restaurant with screens twelve inches from their eyes, reading, texting, and emailing away with intense concentration and frozen faces from faraway places." She further writes, "It points to an inability to live in and savor the moment unless it is externally recorded… abstracting and distancing it.”
That said, I still do want to keep blogging on a regular basis somehow, some way. It's true that writing is a muscle—and it's the same thing with chefs, athletes, pole dancers… To paraphrase Chelsea Handler from an episode of her show I'd seen a while back, "If you pole-dance often enough, you get better and better at it.” Same goes with writing.
August 8, 2010
Dealing with Fear
DAY 21
of the 30-Day Blog Challenge
of the 30-Day Blog Challenge

(That's me in the photo, taken in Palawan on a press junket for Shiseido in 2005. Photo from this blog post.)
I've actually spent the last few days roughly going through that method in my mind. But sometimes, no matter how hard you "practice," things can still hurt and be bothersome. It's like dating a guy whom you know is about to dump you and you see it coming and yet, when it happens, you still keel over in pain, crying your eyes out (on another note, I'm relieved to be married; I don't want to ever have to feel that kind of pain again).
November 9, 2009
A Lesson in Etiquette (Part 2)

To quote from Papa:
"The best way, forever, is to grab the chicken and chomp. I learned that there are so many useless information is this part of the galaxy and I coped better when I fixed on the big things. Max Fried Chicken just provides water to wash your hands after eating. I listen to successful people—free guide to fortune... Now, to Farmville!"
American vs. Continental Dining
Prior to reading The Little Book of Etiquette by Dorothea Johnson I had no idea that there were two ways to handle one's fork and knife. I'm tempted to just scan the illustrations, but I don't want to deal with copyright issues (and I'm lazy). I'll try to break them down as simply as I could.
The American way is to hold the fork in a downward slope, gently slicing food with the knife ("Don't saw back and forth at your meat with a knife. Stroke the knife toward you."). After cutting, place it down the edge of your plate, sharp side facing in. Switch the fork on your left to your right and hold it like a pencil. Convey food to your mouth as you would a mini-shovel.
The Continental way, on the other hand, has the diner holding both knife and fork throughout the meal. "After the food is cut, your knife to secure it on your fork. Bring the fork, tines down to your mouth by twisting your wrist and raising your forearm slightly."
If that sounds confusing, I'm sure a quick Google will yield some helpful images. As for me, I've managed to combine the two ways without realizing it. Now knowing this, does it mean I'll have to choose?
The 'Fish' Way
I'd been holding my knife like a pencil all these years, after learning this was the proper manner of doing so. It turns out, this is the way one is supposed to hold the knife when eating (and maneuvering) fish. Good thing I've eaten mostly seafood in the past decade.
For poultry and other meats, "the knife is not held like a fish knife because more leverage is needed for cutting." So do as you would when slicing vegetables on a cutting board, except stick your pointer finger forward to steady the knife. "Cut only one piece at a time."
Going Back for Seconds
This I needed to know: The photo above is how one should leave silverware on the plate when taking a breather or leaving the table with the intention of coming back to pick up where one left off. "A highly trained server will not remove your plate with the fork and knife crossed. This is a universally known silent signal indicating the diner has not finished and is only resting."
Bread and Butter
- "Do not pull the roll in half." (I am sooo guilty of this!)
- "Break off only one bite of your bread or roll at a time, then butter it with your butter spreader and eat." (This, I do, after I've pulled the roll in half, ha!)
- "Do the buttering on your plate, not in your hand." (Oops.)
Johnson advises that should the person on your left commandeer you bread plate, don't call him or her on the faux pas and instead, use your dinner plate for bread. "Resist the urge to take the bread plate on your right and confuse others."
Other Random Tips
(...and Tipping)
"Before you sit down, approach each person at the table whom you have not met beforehand. Extend your hand and introduce yourself, greeting guests you already know by name."
"White wine glasses are held by the stem and red wine glasses by the bottom of the bowl when one is at a seated dinner. Leave the wine swirling, gargling and stem maneuvers to the oenophiles."
"Tips are supposed to be a reward for services performed, as well as a supplement to an employee's income. The average gratuity is 15 or 20 percent (before taxes). A larger gratuity should be left for extraordinary food or service."
A Lesson in Etiquette (Part 1)
Image courtesy of Amazon.com
November 6, 2009
A Lesson in Etiquette (Part 1)

When my uncle—a self-made man—got together with my aunt who was from an old-rich family, my cousins and I (we all lived under one roof) benefited from a lesson or two on refinement. Tita Joan (pronounced 'Jone'), became our second mother, teaching us about manners and the good life by way of Julie Andrews in The Sound of Music. She taught us by example—never ever in a condescending way—and through countless invitations to dine at her parents' home wherein household help served meals from our right and cleared the plates from our left. (Or was it the other way around? Now you see why I needed the book above?)
Personally, apart from Tita Joan's open-minded and introspective outlook in life, I can mostly recall her culinary influences: chicken baked in paprika, how to properly sear meat ("Don't flip it about."), good mustard and marmalade, and so forth. She also taught me to eat Boursin and Havarti cheese; and for many years, I couldn't tell them apart. And because of her, when I had my own apartment and didn't really have a lot of money, I still went to Mandarin Hotel for the walnut multigrain bread.
That said, I always still get curious about other fine things in life, including the study of etiquette. So when I picked up the mini-book, The Little Book of Etiquette by Dorothea Johnson, I may have as well called myself ignorant all these years.
Here are some pointers that called out to me, including so many things I didn't know. Please feel free to add your own tips via the comment boxes, we all could use a new reminder or two. And as I write this, I realize the book covers a lot of ground with enough material to be discussed, so I'll do a mini-series as I blog along.
1. "Do try a little of everything served to you unless you know you are allergic to it."
I first caught wind of this dining 'Do' when I noticed almost a decade ago how my friend, Simon (my mentor Marie's boyfriend) never declined on snacks or food I offered him. This habit of his slowly clued me in that he was doing this out of good manners. After all, he always struck me as someone who had impeccable decorum—always tactful and refined.
2. "Blot your mouth before taking a sip of water."
Now I think I've been doing the opposite way, patting the napkin over my mouth after drinking from the glass. From now on, to be safe, I am going to blot twice: before and after.
3. "Do take medicine discreetly, preferably away from the table. If you must take medication at the table, do not mention it to anyone."
This is a good reminder for my Tempra and Claritin moments.
4. "Do remove alien objects from your mouth with your fingers and place them at the edge of your plate."
Good to know because I'd always assumed one had to use her fork or spoon to do this.
5. "Don't place personal items such as purses, briefcases, and glasses on the table. A small purse belongs on the lap and large purses near your feet."
And I'm adding phones to this list. I'm also guilty of placing my mobile next to my plate, so again, this is a good reminder not to. Also, those nifty jeweled bag hooks from CMG come to mind; must get one of those.
More table etiquette tips tomorrow, plus, what my dad had to say about all of this!
A Lesson in Etiquette (Part 2)
Image courtesy of BarnesandNoble.com
November 2, 2009
Reading List
In true Pinay form, I've spent the weekend outlet-shopping for mostly clothes I hope to wear often enough to justify the expense, and random odds and ends I simply couldn't resist.
Unusual to see at the outlet stores was a bookstore that sold a variety of reads, including these tiny ones that only cost three for $5. At the bottom of the pile is a crochet book at $2.99. Everything including tax (only now I'm learning to account for tax in list prices) came out to less than nine dollars or so. Sweet, right?
Here are the complete titles:
1) The Little Book of Etiquette by Dorothea Johnson [Running Press]
As I type this, I have a blog post brewing on the contents of this mini-book. It's proving to be quite the useful resource for proper dining decorum.
2) The 8th Habit by Stephen R. Covey [Running Press]
If you were an employee by the turn of the millennium, chances are your office mandated seminars on The Seven Habits of Highly-Effective People. So far I only remember the part about Emotional Bank Accounts (that can be overdrawn by certain people), plus the hefty leather planner and reading materials. I enjoyed using the former with the special custom paper.
3) Desperate Housecats by Meredith Parmelee & Christine N. Robert [Running Press]
This is for my dad's household. He and his wife, Leena (check out her Cat Addict blog at Catlovertalaga.com) have at least seven fuzzy felines in their home, along with dogs, fish, and as of a few months ago, lovebirds. Right now, I think my dad is addicted to Farmville on Facebook :)
4) Stitch Collection: Textured Crochet by Helen Jordan [St. Martin's Press]
If you go to the previous post, "Finding Your Passion," the crocheted pieces featured were actually made by me. A couple of weeks ago I came across this multi-colored yarn (I forgot the name for it) and ended up crocheting a few coasters/floral patches. I remembered a few things from grade school, plus some guessing along the way, with lots of yarn unraveling. I'm hoping this book can show me some new things to do for those lazy, offline afternoons. I wouldn't be surprised if I get into knitting down the line.
October 21, 2009
Seven Easy Ways to Stay Slim
Ever since that year I’d uncannily gained 15 extra pounds (it took a year to shed them), I thought I’d completely resolved my body issues and have learned to be happy with what I weighed. Because when I did get fat, only then did I realize I was thin before after all.
Except that from time to time, I still get bothered by superficial concerns like how my belly spills over my jeans, or how my already chubby cheeks have become more pronounced in the last few years.
I understand with women, it’s a constant struggle to accept and appreciate—or even love—what we were born with, all the physiological facets and contours that make each form unique.
I’ve picked up some strategies throughout the years to help combat the body blahs, whether it’s that puson [paunch] that makes you look pregnant, or those stubborn five pounds that seem more noticeable during that time of the month. I’ve learned to turn to them whenever I need a nudge or just overall accept the present and, as much as I would like to look (and weigh) like my 22-year-old self, my priority these days should be to be healthy and enjoy life and its multitude of culinary delights. And if you’re lazy like me, scanning—and following—these tips should be a piece of cake.
1. Start Small
I was a former athlete and I now live a sedentary life. And the thought of exercising just makes me want to be even more sedentary. I bet this is a common dilemma. My solution is to start really small: as in something so miniscule and seemingly irrelevant that it doesn’t put pressure on you to charge full steam ahead in terms of going to the gym and getting on the fitness bandwagon.
The other day I decided to get on a treadmill for exactly five minutes. That's right: five minutes of leisurely walking, no more, no less. I was literally still in my sleepwear and just slipped on my rubber shoes.
It doesn't even have to be a treadmill: you could grab a jump rope, do one push-up here, a crunch there. As the days go by and at your own pace, add little increments to your routine of choice. Before you know it, five minutes on the treadmill becomes seven, and then 10; one crunch and push-up becomes a set of 12. And surprise! You're actually…working out!
But if you’re still not ready to get off the couch just yet, skip to the next step…
2. Make Like The French
I had a Parisian colleague who stayed thin throughout the time I’d worked with her. And no, she didn’t obsess about what she ate or how often she exercised. In fact, she signed up for the company gym but only ended up going once a month. She would eat a croissant for breakfast at her desk daily, and almost everyday, she and I went to the same lunch buffet line in the cafeteria. One time, she even invited me to her apartment to dinner where she made pasta with cream and salad, which we enjoyed with glasses of wine and hunks of bread.
I know genetics plays a big part in how our body morphs (or dismorphs), but what I noticed with the French (at least from this one person I’d befriended) is that they eat in moderation and enjoy exquisite things and aren’t likely to binge on them. They have cheese with every meal, but not slabs of it. They have dessert with lunch, but not the whole cake. Realizing—and then copying—this manner of eating, I noticed that I rarely feel deprived (or worse: guilty) for indulging.
So if you’re craving for ice cream and cake, don’t skimp by going low-fat or diet. Get the real thing and don’t torture yourself into thinking that you’re never ever going to have more of it afterwards. Just feel welcome and entitled to the food you love to eat. You’ll be surprised that this tactic actually makes you eat less.
3. Take It From Chin-Chin
I met the actress, Chin-Chin Gutierrez, at a shoot a few years ago. Both vegetarians at the time (I now eat chicken; I think she’s still vegetarian), we got to talking about food and nutrition. She mentioned a particular sequence of eating and a theory that made sense and to this day I still try to follow: She said to start a meal with something raw, like fresh fruit or a crisp salad. Since these are natural products, our bodies recognize them easily and our stomachs produce enzymes that help digest food and whatever comes next in the meal.
That versus the usual way of eating something hot and cooked, and having fruit for dessert. From what I remember, this is how she explained it: “The hot meal has already been processed so it ‘surprises’ your belly. So by the time you introduce fruit for dessert, the enzymes go into overdrive and that’s when you get gas.”
Again, this is just a theory, but I like the idea of prepping your belly to digest food more efficiently (and well, yes, have less gas in the process).
I’ve heard before that Oprah was a staunch believer in the metabolism-boosting benefits of green tea. And I’ve seen people lose weight from taking concentrated green tea supplements. Now, I’m averse to anything in pill form unless it’s Claritin, Tempra, or Vitamin C, so freshly-brewed green tea is fine by me.
I actually started drinking tea not because of Oprah or those people who have lost weight, but rather, I quit going to Starbucks that year I started paying rent. I had to improvise and budget my money strategically, so home- (or office) made green tea it was for me.
Since I also happen to love dessert, I try to make it a point to wash it all down with tea—hot or cold, with little or no sugar especially when I’m already eating something sweet. I go as far as carry my own packets for when I’m being a cheapskate and just order hot water in restaurants.
5. Look Up!
Just like those ballerinas and dancers: It’s all about posture and form. Standing tall gives the illusion of a leaner, longer body. So if you find yourself staring at your belly, that means you’re not holding your head up high and you’re most likely slouching. Remember: It’s also about confidence. And the neatest part about confidence is that you can "fake it ’til you make it."
6. The Abs Diet
Some people have found fitness success in the South Beach Diet, or even Atkins. Personally, these programs have failed for me for the sole reason that they require one to give up sugar (and carbohydrates) for the first two weeks.
Now, I live and breathe sugar. Not a day goes by when I don't have a piece of chocolate or anything sweet. During previous Lenten Seasons, I chose to abstain from dessert or chocolate on Fridays, only to find myself waiting for midnight to have a piece of chocolate. I know it defeats the whole purpose of sacrificing and abstaining from something. But you get the drift.
Anyway, what worked for me that year I gained all that weight (that I still try to follow to this day) was the Abs Diet [Rodale] by US Men's Health editor, David Zinczenko. I went straight for the spin-off book, Eat Right Every Time Guide, because it was so small and undaunting. But boy, was it a treasure trove of easy, practical information that has helped keep the weight off, give or take a few pounds.
What I love about the Abs Diet is that it isn't really a ‘diet,’ but more of a lifestyle program that tells you what you have to eat MORE of, not the other way around, as in the case of other eating plans. The core of the program is the ABS DIET POWER 12, which stands for:
Almonds and other nuts
Beans and legumes
Spinach and other green vegetables
Dairy (fat-free or low-fat milk, yogurt, cheese)
Instant oatmeal (unsweetened, unflavored)
Eggs
Turkey and other lean meats
Peanut butter
Olive oil
Whole grain breads and cereals
Extra-protein (whey) powder
Raspberries and other berries
You only read the book once and you're pretty much set. No need to count calories or remember certain carbohydrates that are allowed or not allowed. Just eat often (Zinczenko recommends six times a day) and sensibly from the list above. Easy, right?
The small book also discusses fastfood options for when you’re on the go, plus easy MICROWAVEABLE breakfasts you can take with you to work or for those hectic days when the last thing you want to think about is your diet. After all, diet culprits are triggered by those hunger pangs when you can't think straight that you just reach for the next sugar bomb or grease grenade to quell the hunger…or mindlessly chow down lunch in front of the computer.
Zinczenko also addresses the issue of belly fat in the book (as the title suggests). “[This] is the most dangerous kind of fat. That’s because belly fat often comprises both subcutaneous fat (fat that’s under your skin) and visceral fat (fat that lies beneath your stomach muscles, snug up against your internal organs). It’s this second type, visceral fat, which can cause some long-term harm,” he explains.
“In one report, researchers concluded that visceral fat is the single-best predictor of diabetes.” Other studies also link that extra fat on your midsection as an indicator for high cholesterol and heart problems down the line. “Shedding fat from your frame is essential to living long and healthy,” says Zinczenko. So beware.
Anyway, if that doesn’t get you picking up the Abs Diet, just know that on it, you get to eat ice cream(!) AND lose weight at the same time! Not kidding.
7. Celebrate The Non-negotiables
Now, back to genetics: there are some things you can’t change unless you’re willing to go through the hassle of plastic surgery. In my case, I’ve always had a belly and paunch, even way back in high school when I only weighed as much Nicole Richie. The puson is just in the family.
It has crossed my mind several times to get liposuction (or mesotherapy injections), even on my cheeks or arms. But then again, I know that after lipo, the fat you do accumulate could show up in really odd places—like the armpits. I don’t think I’m ready to hop on that roller coaster. Plus, over the summer I’ve had some lumps on my breasts surgically removed; it wasn’t the most delightful experience and I promised I’d never ever go through surgery for the sake of vanity: It’s just not worth the pain and stress for me.
Besides, understanding your own unique contours and lovely lady parts makes fashion a more enjoyable undertaking full of promising surprises. Can you imagine what fun it is to find the perfect floral dress that accentuates your curves, or that skirt that emphasizes your behind in the most flattering of ways? If you’re considering cosmetic surgery, I suggest splurging on a new wardrobe instead and a night on the town with your best girlfriends. (And don’t forget the cake!)
Disclaimer: Before trying any new diet, eating plan, or exercise regimen, consult with your physician.
Part of this month's Cosmo Series, 15th of 16 posts also published at Cosmo.ph.
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October 13, 2009
A Clutter-free Life

It also didn’t help that I was a classic hoarder and easily found sentimental value in anything and everything.
A few months before I’d planned to leave, I was walking out of Mall of Asia from a lunch event and passed through National Bookstore to get to the exit. And then this book called out to me: It’s All Too Much by Peter Walsh [FREE PRESS/Simon & Schuster]. In bright tangerine, its cover wasn’t hard to miss. Immediately I picked it up and impulse-bought into “An Easy Plan for Living a Richer Life with Less Stuff.”
And boy-oh-boy was this book life-changing! (It’s also one of my favorite books to date.) Not only did it help make sense out of letting go of things I’ve collected, it also de-mystified my age-long struggle with hoarding. Walsh, a professional organizer and host of TLC’s Clean Sweep, shares a systematic approach to getting rid of emotional and physical clutter so that one can create a happier, more stress-free home and life.
“Clutter stops us from living in the present,” says Walsh. “The future is important. But you have to consider the quality of your life today and strike a balance between the life you are living today and the multitude of possible paths your life may take in the future.”
This means, say, you find a little black dress you love but doesn’t fit, don’t buy just because you may (or may not) lose weight in the future. Same goes for those jeans you’ve had in first year college that you’re still hoping to fit into “someday.”
“The clutter somehow becomes a life raft for all the ‘just in cases’ we can imagine,” explains Walsh.
Other than the I-might-need-it-one-day excuse, the book lists other excuses we make for keeping things we don’t need around in our homes, work desks, and anywhere there is space. Walsh also walks the reader through each room, sharing tips and strategies for establishing zones, determining function, and dealing with sentimental objects you do want to keep: giving them places of honor in your home and not somewhere gathering dust.
For example, if you’ve inherited heirloom pieces from a loved one, don’t keep them stashed, forgotten in boxes. Instead, start using them already or put them up in display shelves. “You can’t own everything so you have to pick and choose,” says Walsh. “The value you say an item holds for you must be reflected in the place you give that item in your life, otherwise your words have no meaning and the object is little more than clutter.”
As for unused ‘special’ plates and kubyertos sitting pretty in dining room cabinets, here’s what Walsh has to say on the subject (you might want to clue Mom in on this):
“If you have formal china, do you guard it as if it were a national treasure? China can be expensive and beautiful, but what’s the point of owning it if you never use it? This is not to say that you should serve your three-year-old hot dogs on a Royal Copenhagen platter, but please try to use and enjoy it.”
One of the memorable sections in the book is the quiz, “How Clutter Free Are You?” When I first took it more than two years ago, I turned out to be a “Hard-core Hoarder.” Yikes.
While writing this blog post I went through the questions again. And I’m happy to say that I’m now in between “Clutter Victim” and “Clutter Free”—a huge leap from the hoarder that I was years ago.
True, even if I still hold on to precious trinkets, gadgets, and mementos here and there, and haven’t followed Walsh’s advice to the letter, plenty of the things I’d picked up from his book have afforded me a more mobile lifestyle mostly free of useless clutter to lug around.
(And just so all of you know, I’m never ever going to get rid of my seven-year-old iBook in the event that it finally conks out for real in the future. I reckon, it would still make for a lovely, shiny white paper weight.)
Part of this month's Cosmo Series, 11th of 16 posts also published at Cosmo.ph.
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