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What’s your fave bread?

By
Reggie Aspiras

Most people eat bread with the usual spreads—butter, cheese, jam.

Posted: October 5th, 2014 in Sunday Inquirer Magazine | Read More »

5 panaderia breads you must taste and see in your lifetime

Pasuquin biscocho. Laced with the sweet and spicy scent of anise, this one-of-a-kind, prewar bread is available only at Pasuquin Bakery in San Nicolas, Ilocos Norte. The biscocho has placed Pasuquin on the map where bread is concerned. You get two types—the classic crunchy biscocho and the soft and pillowy one. The crunchy version is made from the toasted inner and outer crust of freshly-baked breads. The soft biscocho can be unfurled from end to end, lavished with your spread of choice and rolled back again to be enjoyed as a sandwich.

Posted: October 5th, 2014 in Sunday Inquirer Magazine | Read More »

The one-handed warrior

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Sampaga stands tall despite her deformity (PDI Photo/Jilson Seckler Tiu)

Varsity player Marie Fe Sampaga admits the teasing still gets to her. When a player from the rival team called her “putol” (chopped) in a recent game, Sampaga recalls it took a lot of restraint for her not to hit back.

Posted: October 5th, 2014 in Sunday Inquirer Magazine | Read More »

Octo-beer!


By

It’s that time of year again when we have an excuse to gulp down as much beer as we want.

Posted: October 5th, 2014 in Sunday Inquirer Magazine | Read More »

The Wristband that Nags Me


By

Time was when the only thing a wrist accessory could tell you was that you’re running late. These days, high-tech wristbands can even predict if you’ll gain weight this month.

Posted: October 5th, 2014 in Sunday Inquirer Magazine | Read More »

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