February 6, 2006

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Traditions

I wore a kimona and patadyong today. (Sorry, no pictures!) It’s one of
the traditional costumes of the Philippines. Hardly anyone wears it
these days, but I think it’s too pretty to be relegated to formal
occasions.

I wanted a balintawak, too, but I couldn’t find any inexpensive ones.
I guess it’s the kind of thing that needs a seamstress. =) Maybe I’ll
have one made when I go back. Or maybe I’ll have several. White?
Black? Red? Printed? While I have no imeldific aspirations, I
would like to be able to wear native things more often. It’s a way of
connecting back to home…

I’ve also figured out how to wear a malong as a skirt. Along the way,
I had an aha! moment. I finally understood the pleating instructions
for the sari my mom bought me a long time ago, as I found myself
pleating the malong and tucking it in the same way.

I still have no idea what else I can do with the malong. Sleeping bag?
Check. Blanket? Check. Shawl? Check. But I know it can be worn as a
decent-looking dress. I just have no idea how to do it without looking
like I’m walking around wearing a blanket. Would anyone have
step-by-step instructions for, say, the malong-malong dance?

I love dressing up in costume. It’s a way for me to connect to home… =)

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CookOrDie: Meatball mishaps

Today I discovered what meatballs taste like if I use too much bread
to extend the ground beef. I’m definitely going to do mostly-meat
meatballs next time. Also, cheddar isn’t the best cheese for Kathy’s
recipe for Secret Happiness. I should use a soft, melty cheese like
mozzarella.

You live, you learn. =) The meatballs were edible, though, and
properly cooked all the way through. They were just not as crunchy or
juicy as I remembered. I cooked some spaghetti, threw six meatballs
into the bowl, and tossed the spaghetti with tomato sauce. I then
microwaved everything for a minute to get the sauce nice and hot. It
was an acceptable dinner. And yes, Mom, I took my vitamins. =)

I scrimped on the ground beef because I also wanted to cook ground
beef with garlic and onions for the pita pocket lunch I intend to have
tomorrow. Let’s see how that turns out.

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