Ego Vobis Valedico Harp!

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May 29, 2009. This is the date that me and my colleagues have been anticipating. Our project that served as our "silent sanctuary" for 19 months will finally fold up, and my team...our team...will bid farewell to each other, as teammates that we learned to live with and faced every challenges in our day to day work life. Different emotions, different reactions but at the end of the day, we will remain friends...not only inside our company but brothers and sisters in our own daily struggles.

Everytime that I will see this picture, it was pure good memories. Nineteen individuals from various work background and personalities, different dyanamics and orientation. This brady bunch formed the HARP team, my team...our team...From here arised the cornerstones of the project. Taking various classroom and computer-based training, simulations and scenarios, these team contributed largely to the success of the project and literally, this is the last team that will step out of project's production area.

Among the group, only one failed to join our journey (Fatima). Five stayed with us for a while and left for the proverbial "greener pastures" (Fatz, Russell, Star, Whesly, and Benj)and Bles and Mervin were transferred to other team.

The team also witnessed its changing of leaders. Rhea Acuna started out as the team's lead but when she assumed the role of Group Lead after it was vacated, Eyah Acbo took the cudgels for the team. Another movement happened and this time, Rhea taking the role of the project's commander-in-chief and Eyah became the Group Lead for three other teams. We saw our fellow, Candy de Guzman rising from the ranks and became the team's Team Lead in a hotly contested race to the top. Her assumption to the post marks the start of the team's independence. From taking its baby steps to leaping into greater and bigger challenges which the team achieved and passed with flying colors. And early this year, Candy also left the team to a new project.

Reinforcements also joined the team during the course of 2008. Bobet came in January and Rochelle in March. Marvin and Shem jumped to our ship in April and towards the end of the year, Chester, Lovely, Mommy Jessie, and Camille followed.

Before the year ended, the team and the project were strucked with a sad news. The project will close down due to business reasons and as an effect, employees will be deployed one-by-one to different projects within the company.

But as another chapter about to end, a new beginning will unfold. As a token to my comrades, my friends, who fought side by side with me, I would like to give you an ode to salute you for the friendship that was built and will become the pendant in our hearts everywhere we will go.

For you Sandra, the grand essentials to happiness in this life are something to do, something to love, and something to hope for.

For you Joric, you must have long term goals to keep you from being frustrated by short term failures

For you Marvin, it was the man's dream, and his inspiring attempt to make them come true that remain important

For you Connie, the difference between the impossible and the possible lies in a person's determination

For you Shabir, when your image improves, your performance improves

For you Kuya Bong, great things are not done by impulse, but by a series of small things brought together

For you Cyrus, in seeking happiness for others, you find it for yourself

For you Camille, we must risk going too far to discover just how far we can go

For you Weva, you already have every characteristic necessary for success if you recognize, claim, develop and use them

For you Bobet, Your reputation is in the hands of others. That's what a reputation is. You can't control that. The only thing you can control is your character

For you Julie, the first and the best victory is to conquer selfAnd to Chester, Lovely, Mommy Jessie, Shem, and Rochelle, the achievements of an organization are the results of the combined effort of each individual.

As I continue my journey, I will always treasure the memories I shared with you. The laughters, the tears, the arguments, and the sweet-nothings. God has been very grateful to me by showering my life with people like you.

MAY 29, 2009: AETERNUM VALE HARP TEAM!

Visita Iglesia 2009

Being born and raised from Catholic roots involves a lot of tradition. From attending mass regularly and making sure that all the feast day of saints and churches were remembered. My parents also decided to enter a catholic school to ensure that my catholic values is intact and my formation as a human being will be according to the teachings of the Lord. Well, I thanked my parents for being responsible and allowing me to be exposed on the works of the church.

One tradition that my parents taught me when I was growing up is remembering the sacrifices of Jesus Christ every Holy Week. During the Lenten season, I make sure that I do something in a form of penance that will at least in a bit absolve the sins that I made for the past year. Since 1990, I was in grade five then, I started doing the "Visita Iglesia" or the Way of the Cross. It is by replicating the passion of Jesus Christ from the time that He carried the cross up to time of His death in the mountain of Golgotha. Accompanied by my relatives and cousins, we will visit 14 churches and say the Prayer for the Stations of the Cross. One church represents a station of the cross and to do penance seriously, we walk all throughout.

When I reached college, that is the time that I decided to do it by myself. It is more solemn and I can reflect peacefully on the things that I did for the past year and this year marks the 19th year that I have been doing the Visita Iglesia consecutively.

Doing the Visita Iglesia is not your typical walk in the park thing. It needs willingness and clear motive in doing it. I always have this route plan. I cluster the churches according to their location. I start with the Station One or the first five churches that I will pass through my visit. These churches are the: Our Lady of the Assumption in Leveriza and the Our Lady of Remedies in Malate, the Nuestra Senora de Guia in Ermita, San Agustin Church, and the Manila Cathedral both in inside the walled city of Intramuros, Manila.

Visita Iglesia is being done during Holy Thursday and it is the same day when all the priests, seminarians, and lay persons under the Archdiocese of Manila attends the Chrism Mass held at the Manila Cathedral. It is difficult to squeeze inside the Cathedral because it is indeed jampacked.

After the Station One, I passed by the old buildings of Intramuros along the fabled and historical Pasig River and cross the Jones Bridge. Seeing the archway or the Filipino-Chinese Friendship Arch signifies only one place...Binondo.




Binondo is not only known for its delicious food place such as Eng Bee Tin for hopia and tikoy, Savory for its age-old roasted chicken, and Ang Tunay beef house, the genuine beef house in Manila. It is also the home of the one and only Filipino saint San Lorenzo Ruiz de Manila.

Commonly called Binondo Church it is formally named as Minor Basillica of San Lorenzo Ruiz de Manila and it is the first church to my Station Two.

Station Two consists of Minor Basillica of San Lorenzo Ruiz de Manila, the Immaculate Concepcion Chapel runned by the Franciscan Monks beside the Binondo Church, the Sta.Cruz Church in Carriedo, and the Basillica of the Black Nazarene or the Quiapo Church.

It was surprising to see when I passed by Quiapo church, there were flagellants that entered the church to the amazement of those who were still praying. This is the moment that I took my first pit stop. Traditionally, I start the Visita Iglesia without eating or drinking any. I will only drink my first after finishing the Station One and will have a light snack to provide me the energy at the middle of the Station Two.

After taking the stride in Quiapo, I crossed thru the Lacson underpass and to Hidalgo Street. It seems that it is not Holy Week, not only that most of the people in that area are our Muslim brothers. They too pay respect to Catholic festivities but what is really eye-catching is there were still people selling pirated dvds (but they were playing movies such as the Ten Commandments and Passion of Christ), street foods that will quench and fill of people doing the Visita Iglesia, and other electronic gadgets that you can find in Quiapo. Add to the mix are those vendors that still play loud music.

Quiapo is such a haven for people who really wants to know the culture of Filipinos in a quick glance. Jeepneys flying everywhere, people racing against time, and its history remains while everything around it changes.

The last batch of churches that I visited, I called them the Mendiola Swing. Along Hidalgo Street is a small chapel in honor of Jesus Christ's Holy Face, the Shrine of the Holy Face of Jesus and the Basillica of San Sebastian which I considered my favorite church after Malate Church. In the past, it will be followed by the Church of Benedictine Abbey or San Beda Church but this time, I decided to take the twin church in Bustillos Street, the Our Lady of Loreto Church and the St. Francis of Assisi.

Crossing the memorable statue of Don Chino Roces means that I am already in Mendiola and taking the last run of my journey. The Benedictine Abbey Church or San Beda, the Church of St. Jude, and the Church of San Miguel Archangel rounded up my Visita Iglesia for 2009.

It was an exhausting but meaningful journey. I had that very rare moment on reflecting about the things that I did for the past year whether good or bad. Having that moment of solitude with my Creator and talking thru my heart, it was a relief, like a fresh water that cleansed and bathe all the burdens in my heart. Reflecting on my belief that Jesus Christ died on the to redeem all the sins of mankind and in my own little way, pay respect thru penance, I can also redeem my own sins. Next year, I will take another journey and hopefully, till the last days of my life.

Isnaks: Noypi Style

Isa sa mga katangian na kilala ang mga Pinoy ay ang pagkakaroon natin ng kakayahang makagawa ng isang bagay na bago at talagang kakaiba. At hindi nalalayo dito ang pagkain. Habang ang mga kapitbahay natin sa iba't ibang panig ng mundo ay patuloy sa nakagawian nilang "fine dining" at "buffet treats", tayong mga Pinoy ay hindi na kailangang maging magarbo upang pahupain ang himagsik ng sikmura. Dahil sabi nga nila, makikita ang solusyon sa iyong sariling bakuran. Subukan nating alamin at sulyapan ang kakaiba at natatanging Isnaks: Noypi style!

Kahit saan ka magpunta o tumingin, laging pinipilahan at dinudumog ang mga street foods na Noypi ang dating. Kadalasan sa mga tambayan at paradahan, maririnig mo ang ganitong mga hirit. "Kapag may usok, may nagiihaw" o kaya naman "Isang stick lang, ayos na ang araw mo". Maraming pagpipilian ang simpleng Juan na kagaya natin kapag kumalam na ang sikmura at kalansing lamang ng barya ang nasa bulsa. Minsan kesa magyosi, stick nalang ang dadamputin at isa-isang dadagitin ang mga bilog na palutang-lutang sa kawaling puno ng kumukulong mantika. Meryenda na iyon kung tutuusin. Masasabi din natin na "Food is the window to the culture".

Hindi mauubusan ang Noypi sa mga ganitong "pantawid-gutom", ito na marahil yung bersyon natin ng "fastfood". Libutin natin ang mga kalye at eskinita at ating tikman, langhapin, at pagmasdan...ang pagkaing SARILING ATIN.

Abnoy. Bugok na itlog ng pato, hinaluan ng harina at tubig at niluto na parang pancake. Adidas. Paa ng manok, binabad at pwedeng inihaw o kaya adobo. Arroz caldo. Lugaw na may manok. Atay. Inihaw na atay ng manok.

Baga. Inihaw na baga(lungs) ng baboy o baka, pwede rin prito with barbecue sauce. Balat ng manok. Piniritong balat ng manok. Balun-balunan. Inihaw na balun-balunan ng manok. Balut. Pinakasikat na itlog ng pato. Banana cue. Piniritong saging na saba na binalutan ng tunaw na asukal na pula. Barbeque. Pinakamabilis maubos sa lahat ng okasyon. Betamax. Inihaw na buong dugo ng manok o baboy. Batchoy. Mami soup na hinaluan ng atay at puso ng baboy, chicharon, manok, at sariwang itlog ng manok. Nagmula ito sa aking mahal na pinagmulan, Iloilo.

Bibingka. Bigas na malagkit na niluto sa palayok sa ibabaw ng uling. Karaniwang mabibili tuwing Pasko. Biko. Bigas na malagkit na may niyog sa ibabaw. Binatog. Mais na puti na may asukal, niyog, at gatas. Bopis. Puso at baga ng baboy na ginisa sa suka. Kilala it sa Bicol region na "Kandingga". Butse. Inihaw na lalamunan ng manok, pwede rin prito.

Calamares. Pritong pusit. Calamay. Malagkit na bigas na may niyog at asukal, nagmula ito sa Mindoro. Maraming klase nito sa bawat sulok ng Pinas. Camote cue. Pritong kamote na tinabunan ng tunaw na asukal. Carioca. Binilog na malagkit na bigas, pinirito at tinuhog sa stick. Cheese sticks. Hiwa ng keso na binalot ng lumpia wrapper at pinirito. Chicharon baboy. Balat ng baboy na tinimplahan at pinirito. Chicharon bituka. Isaw ng manok o baboy na pinirito. Chicharon bulaklak. Piniritong ewan ng isaw...basta masarap to. Chicken balls. Laman ng manok na binilog at pinirito. Astig kapag may sweet and sour sauce. Cutchinta. Malagkit na bigas at asukal na pula.

Day-old chicks. Kilala sa tawag na "ODOKS", day-old na sisiw, pinirito at hinaluan ng suka. Empanada. Pinagmamalaki ng Batac, Ilocos Norte. May palamang longganiza, itlog, at ginayat na papaya. Pinirito at pinasarap pa ng Sukang Iloko. Fishballs. Binilog na laman ng isda, pinirito at pinasarap ng suka. Goto. Lugaw na hinaluan ng laman-loob ng baka, tinatawag din na "Congee" ng mga Tsekwa. Halo-halo. Pinagsama-samang matamis na saing, camote, macapuno, kaong, nata de coco, pinipig, gulaman, sago, beans, garbanzos, ube, at leche flan. Tinabunan ng yelo at binuhusan ng gatas. Sikat dito ang Razon's ng Pampanga. Helmet. Inihaw na ulo ng manok. Isaw. Inihaw na bituka ng baboy o manok. Kilala din na IUD ang isaw ng manok. Iskrambol. Kinayod na yelo na hinaluan ng gulaman, sago, at gatas. Kikiam. Giniling na karne na binalot sa balat ng tokwa. Pinirito at hinaluan ng suka. Kadalasan kasama ng squid balls at fishballs. Lomi. Noodle soup na gawa sa itlog. Longganiza. Lokal sausage ng Pinas. Maraming klase nito mula sa Vigan, Lukban, Ilokos, Batangas, at Iloilo.

Lumpia. Maraming klase nito tulad ng lumpiang basa, lumpiang hubad, lumpiang prito, lumpiang sariwa, lumpiang shanghai, at lumpiang ubod. Mais. Nilagang sweet corn na pinahiran ng butter at binudbudan ng asin. Mais con yelo. Ginayat na sweet corn na nilagyan ng yelo, asukal, at gatas. Mami. Simpleng noodle soup, kadalasang makikita sa mga kalye. Manggang hilaw. Masarap kung may bagoong alamang. Mani. Puwedeng nilaga, adobo, at binusa. Maruya. Saging na binalot ng harina ar asukal. Nilupak. Kamote o saging na nilagyan ng margarine at asukal. Palitaw. Malagkit na bigas na hinaluan ng niyog, asukal, at tinustang linga. Panara. Ginayat na papaya at laman ng alimasag, binalot tulad ng empanada. Madami sa Pampanga nito tuwing Pasko. Pandesal. Tunay na Pinoy almusal. Penoy. Itlog ng pato na nilagang Pinoy.

Pinagmamalaki ng Pinoy ang iba't ibang klase ng Pancit na nagpapakilala sa bawat probinsya sa bansa. Narito ang ilan: Batchoy ng La Paz, Iloilo, Batil Patung ng Tuguegarao, Pancit Bihon ng Bulacan, Pancit Canton ng Tarlac, Pancit Habhab ng Lucban, Pancit Luglog ng Pampanga, Pancit Malabon, Pancit Molo ng Iloilo, Pancit Palabok, Pancit Puti, Pancit Sotanghon, at Pancit Miki.

Pares. Terno ng kanin, beef stew, at mainit na sabaw. Kadalasang makikita sa mga kalye ng Makati, Pasay, at Manila. Pusit. Inihaw na may palaman na kamatis at sibuyas. Puto. Giniling na bigas na nilagyan ng asukal at gatas at niluto ng steam-style. Puto bumbong. Giniling na malagkit na hinaluan ng ube flavoring at niluto sa steamer. Masarap ng may asukal, niyog, at margarine. Kwek-kwek. Nilagang itlog ng pato o manok na binalutan ng harinang kulay orange. Puwede din na gamitin ang balut. Sapin-sapin. Malagkit na bigas at gata ng niyog na niluto sa steamer. Iba-iba ang flavor nito depende sa kulay, may ube, macapuno, langka, at kutsinta. Binubudburan din ng niyog at latik. Siopao. Steamed pork buns, pwedeng asado o bola-bola. Siomai. Steamed pork dumplings. Sisig. Inihaw na mukha o batok ng baboy na hinaluan ng tinadtad na atay ng manok, sibuyas at sili at binuhos sa mainit na sizzling plate. Pinagmamalaki ng Pampanga at Tarlac. Sorbetes aka Dirty ice cream. Street ice cream na gawa sa prutas at iba pang flavors tulad ng ube, mangga, avocado, keso, chocolate, langka, buko, at strawberry. Squid balls. Binilog na laman ng pusit, pinirito at isinawsaw sa sweet and sour sauce. Suman. Ito ang isa pa sa may pinakamaraming klaseng kakanin sa Pinas. Gawa sa malagkit at binalot ng dahong ng saging o ng niyog. Iba-iba ito gaya ng Binagol ng Leyte at Budbod sa Kabog ng Tanjay, Negros Oriental.

Taho. Gawa sa giniling na soy beans o tofu na hinaluan ng arnibal at sago. Sa Baguio City, strawberry jam ang hinahalo. Tenga ng baboy. Inihaw na tenga ng baboy na tinatawag ding "Walkman". Tokneneng. Nilagang itlong ng pugo na binalot ng orange na harina mix at pinirito. Tupig aka Itemtem. Giniling na malagkit na bigas, kinudkud na niyog, gata, at molasses na binalot sa dahon ng saging at inihaw hanggang sa masunog ang balot na dahon. Kilala ang kakaning ito sa mga bayan ng Pangasinan, Ilocos Norte, at Isabela. Turon. Saging na saba na may asukal at langka. Binalot sa lumpia wrapper at pinirito. Tokwa. Pinakapaborito kong pamatid gutom. Pwedeng iterno sa goto o arroz caldo, pwede ring prito lang o kaya naman ay inihaw, masarap din kung may halong baboy. Ang aking "Feel Good Food".

Kapag nasa Pinas ka, hindi ka magugutom habang naglalakad ka sa kalye ng Maynila. Kahit saan ka tumingin may tindahan ni Aling Nena na pwedeng patirin ang uhaw mo at gutom. May mga tindahang permanente, may de-tulak, may mga tinayo sa tabi ng kalsada, may nilalako sa mga bahay-bahay, at meron din naman na nililigpit kapag naubos na ang tinda.

Napakaraming sikat na street foods sa Pinas. 68 lamang ang nabanggit ko at masasabing natikman na rin sa aking paglalakbay sa mga sulok ng bayan ni Juan.

Hindi lamang ito para sa mga taong walang oras na magluto o kaya naman ay tinatamad mamalengke, isa rin itong paraan upang itawid ang pang-araw araw na gastusin ng isang tipikal na pamilyang Pilipino na gustong kumita ng marangal. Parte din ito ng buhay na naipasa na mula sa iba't ibang henerasyon at pagpreserba na rin sa kulturang kinagisnan.

Para sa isang Juan Kalayaan, ang pagkaing Pinoy at simbolo ng iba't ibang kaugalian at katangian ng isang tao. Sari-sari man ang itsura at lasa ng pagkain, magkakaiba man sa kulay at ang mga rekadong hinahalo dito, kahit saan man dako ng mundo dalhin, sa timpla mo malalaman...ang sarap maging Noypi.

Salamat kina:
Sidney Snoeck ng My Sari-Sari Store (s.philippines@gmail.com)
Ivan Henares ng Ivan About Town (info@ivanhenares.com)