The ultimate guide to your school wardrobe
Nothing can be more basic than a trusty pair of kicks and a sturdy bag, but who says you can’t get creative with those school staples?
June 13, 2013
Nothing can be more basic than a trusty pair of kicks and a sturdy bag, but who says you can’t get creative with those school staples?
A couple of weeks ago, my classmate Oliver invited me to an event for an organization he’s affiliated with, Vector X Vexel PH (VXV PH), a community of Filipino artists and enthusiasts with the mission to unite, inspire and support each other, and promote Philippine pride all over the world through the use of vectors and graphic design.
Filipino chef Anthony Raymond welcomes the newest challenge in his culinary career—as the corporate chef of the Discovery Leisure Company, which owns and runs Discovery Suites in Ortigas Center, Discovery Country Suites in Tagaytay City and Discovery Shores Boracay.
Until she began selling soups, spreads and dips from her kitchen two months ago, Johanna Garcia worked in government and the corporate world. A stint at Landbank led to a job in the finance department. But her longest stay—six years—was at HSBC where she was SVP for communications and corporate sustainability.
If there’s a Mother’s Day, I guess it’s only fair that there be a Father’s Day, too. Stereotypes aside, while recipes for Mother’s Day tend to be on the dainty and feminine side of the spectrum, for Father’s Day, bold and hefty flavors seem to be the order of the day.
The other night my Easycall 141 went off and I hightailed my Corolla to the spanking new shopping mall called Glorietta, which had replaced, among other things, my beloved Rizal Theater. But with four new cinemas featuring “Dolby Digital” sound, plus Tower Records and a new coffee shop called Starbucks, it’s easy to forget that anything else had been there before.
As a cadet at the Philippine Military Academy in Baguio, my father would steal out some nights just to get an order of pancit canton at Star Café on Session Road. His drink was Royal Tru-Orange and dessert was Baby Ruth Chocolate.
I have recently declared how things prepared very simply make my mouth water. Here are two recent discoveries.
The best meals I’ve had are the ones where you don’t really know what to expect—but which turn out to be winners, from appetizer all the way to dessert.
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