ART OF LOVE

New track by Guy Sebastian and Jordin Spark. I like this video and the song..Nice duet..
I'm gonna request this song at RX93.1. I believe this will make to their top hits.



this song is written by guy himself.

EFREN Peñaflorida - 2009 cnn hero

I am a Filipino and I am proud to be. Filipinos are known internationally - sports, music and most of all our hospitality and good heart. Manny Pacquiao is one for sports, Chariz Pempengco for music, and now we have EFREN PEÑAFLORIDA for a hero, not just here in the Philippines but internationally. 

They brought us goodwill and virtue. They make us proud. They make us believe in our selves, in our capacity and our capability. They make us trust ourselves and believe we can make the once was impossible for us.

Only a few weeks ago  Manny 'pacman'  Pacquiao make us  proud  by winning his seventh world boxing division. Now a new hero was recognized - Efren Peñaflorida - the 2009 CNN proclaimed hero. I felt proud having voted for him. And even if didn't win the title I would still be proud for him.

It's so wonderful to learn that Filipinos good heart never ceases thru times - even in times of crisis - nothing can stop us to be known and to excel and be proud. I salute you Efren and admired and I am proud of you! 

harry potter and the deathly hallows..

harry potter- my most awaited movie..hope to watch it..:)

book of eli - movie

here's one upcoming post-apocalyptic movie directed by the Hughes Brothers and starring Denzel Washington and Gary Oldman.
It tells the story of a lone man (Washington) who fights his way across America in order to protect a sacred book that holds the secrets to saving humankind. Carnegie (Oldman), is a town leader who will stop at nothing to get Eli’s book. This is an action packed, a lot of slow-motion projectile shots, and martial arts-style takedowns.
The film is showing on January 10, 2010.

this is it - MJ

the legend before he goes to the other world left us a legendary movie..
awesome!awesome legendary man..we miss you..few people have such
amazing talent..

newmoon thriller

I'm not a fan, didn't watch twilight either..
but a friend of mine invited me to watch twilight's saga - newmoon.
Maybe i'll check it out..
Besides, Jacob's hot..*LOL*..

live like we're dying music video

this is on of my favorite song now.. although i've known it only when Kris Allen revive it..

Live like we are dying
by the script 




here's Kris Allen's version..the song never changed.. i love it still

cacao and cocoa and chocolates!!!

CACAO - COCOA - CHOCOLATES

cacao tree 

'Cacao' is the plant that produces chocolate. The

cacao tree originally came from Central and South

America, and today is also cultivated in Africa,

Southeast Asia, Hawaii, and the West Indies. We have

a lot of it in our backyard, too. Its seed are

'cocoa beans,' with thirty or forty beans found

inside large seed pods that grow on the trunks of the

trees. The beans are surrounded by a sweet pulp

that you can sulk and really tastes good just like

'santol/sandor' fruit only it's sweet not sour, and that

probably originally drew people to the beans.

After procedures that include fermenting, drying, cleaning,

roasting, winnowing, blending, refining, conching, tempering,

molding - and more others - the beans become cocoa or

chocolate.

PARTS AND PROCESS

'Nibs' is the name given to the cacao seeds, or beans. The

nibs must go through four basic steps before they become

chocolate liquor, the term used for pure chocolate.

'Fermentation' is a process that removes the pulp

that surrounds the nibs when they are removed from the pod.

During fermentation the seeds germinate, then are killed by

high temperatures. Or you can just suck it just like

the way you such the sandor fruit, like I said awhile

ago.

'Drying' follows, with the beans losing as much as

half their weight as moisture is removed. Exposure to the

sun is the best way to dry the nibs.

'Roasting' comes next. This takes more than an hour

at temperatures of 94 to 104 degrees Fahrenheit.

Or in our case, we just put in fire while turning it over

once in while to have the nibs roasted equally until

it got dark brown - almost black - but not burned, or until

it is crisp or at least the shell is crisp enough for easy removal

of it.

the dried beans

'Winnowing' is what we call the removal of a thin, useless shell.

Now the beans are ready to be ground into that precious "cacao liquor."

MAKING CHOCOLATE CHOCOLATE

From bean to bar, producing chocolate for eating is a complicated process.

Fat — cocoa butter — is removed to make it a dry

powder. It may be treated with alkalines, or “Dutched.”

This powder is the basis of cocoa.

'Cocoa' usually refers to that dry powder used to make a

hot, yummy chocolate drink or in recipes. Cocoa may be either

'dutched' or 'natural'.

chocolate - grounded cacao beans

Dutched cocoa has been treated with

an alkali to neutralize some of the acidity of chocolate.

It is darker in color than natural cocoa, but has a milder

flavor.

Fat is then returned to the cocoa, and sugar is added,

as well as other flavorings, such as vanilla. For milk

chocolate, of course, milk is added — either powdered,

condensed, or in small clumps.

The resulting mass is then 'conched.' This is a

grinding and mixing process that may go on for days and

produces the velvety texture of good chocolate. The earliest

conching machines used grinding stones shaped like conch

shells.

'Tempering' is a process used to keep chocolate from

developing 'bloom.' Bloom is those white spots found on

chocolate that has become too warm or too damp. It doesn't

hurt the chocolate for eating, but is not considered

attractive.

Happily, chocolate that gets 'out of temper' can be

melted and tempered again.

I love hot chocolate especially if its pure cocoa made from

cacao. We make it at home and it really is good. I love

munching them too. Cocoa/tablea is good in champorados too.

It tastes better than the commercial cocoa I bought and once

tried to eat or to put on my recipe, they don't just taste like

the natural cacao cocoa.

We really make our own chocolate, we do have cacao on our yard,

maybe atleast 20 trees. But I couldn't find the right words for

the process and terminologies used for these cacao parts without

reading something related to it. Which I mostly owed to

the book "The Chocolate Cupid Killings" by JoAnna Carl. It really

is an interesting book and of course, informative. Thanks JoAnna!!