Rushing to finish my order at a Starbucks counter, I handed my credit card and the barista started his memorized-but-sounds-friendly-and-casual spiel for the Starbucks card. I said, "Wha?" He said something about, "well you already have... pesos... so why not..." I couldn't grasp it as I was also busy making a conversation with the one I have a meeting with. I nodded to the barista and said, "Yeah, okay." Now I have a Starbucks card and all I know is:


It's a stored value card. So I actually have to put money in there. I know that sales-wise, that approach is used so that people will always choose to go to Starbucks with that "Oh I still have credits on my Starbucks card." Quite frankly I think it's a hassle.

You get "stars" for beverages, Via products and beans. The more stars, the closer you get to getting a free beverage/Via product/beans. So, just the coffee. You get nothing from sandwiches. 


Well, as far as I know, that's it. The website where you're supposed to register your card has been on the "loading" mode since one hour ago so I can't feed myself with FAQs yet. The question is, would I use it? The stored-value part makes me go, "Why would I do that?" I mean, what's wrong with a usual loyalty card where you buy, give your card and you get points or whatever. 

The main reasons I got a CBTL Swirl Card in the first place: it gives you (1) rebates on every item purchased and (2) Internet access. It's five pesos per hundred, not bad. I totally forgot about it counting them, and one day I was able to buy three beverages and a pastry off my Swirl card points. 


What do you do if you have a supply of fresh and organic vegetables, and if by making use of them you get to help indigenous farmers and local communities? You open a restaurant and serve delicious food.

For reasons I cannot divulge yet, we found ourselves walking in on the newly-opened Earth Kitchen which, at that time, was just on its third day of operations. Earth Kitchen serves organic food, vegetables from Got Heart shop next door. Got Heart PH is a non-government organization and its shop "serves as an outlet to showcase the products of local farmers, artists and indigenous com
munities. The profits are given back to them in the form of cash and projects so they reap the fruits of their hard work and get to grow their enterprise sustainably."

That part already makes anybody feel good. So, let's get down to business. Ambiance.




So in case you missed it, the restaurant is composed of wooden chairs/benches, wooden tables and  lots of plants. Yep, those aren't fake. The roof was light green, so (1) it made all the plants look greener, and (2) it made all my photos weirdly greener or yellower. We were told this used to be a shed. Or something for the plants, hence the pillars in between. They just added the roof. ...okay, food.

Prawn Spring Roll (PHP 245)
We started off with this gorgeous fresh spring rolls and had the first bite into the freshness of their vegetables. Its lime hoisin sauce is served on the side so you can control how much you want on it. One caveat for me though was the mint, which I'm not fond of--maybe less of it would make this better for me. I had two, still.


Braised Pork Belly Soft Taco (PHP 220) 
After agreeing to "roll it" and eat it like a lumpiang shanghai, we started gobbling the tacos. Using our hands, it was quite messy but a yummy experience. This one above, not my order, had quite too much sauce for my liking. It left me craving for more tacos, or water. If not a fan of animal fat, skip this.


Beef Bulgogi Soft Taco (PHP 235)
True to my Korean descent *not* I ordered Beef Bulgogi Soft taco. Served with kimchi rice, and tender beef, this dish was perfect for me. The kimchi rice balanced out the flavor of the beef, and so did the greens. Spicy level 0 for me, level 1 for others maybe.


Roast Chicken (PHP 350)
Seasoned well, this organic half chicken is served with baby potatoes (unpeeled), and french beans. I am thankful to finally learn what french beans were called. We ordered rice to pair this with; they serve mountain rice.

Frozen Cheese Cake (PHP 220)
We were all complaining we were full, but we still ordered desserts! If you're a fan of peanut butter, you'd like the one Vanilla Peanut Butter Crunch: vanilla ice cream served with a dollop of peanut butter and banana 'sticks.' We were intrigued with the Frozen Cheese Cake that's made of goat cheese. It left a different powdery texture in my mouth. Hmm. Tolerable. It is drizzled with wild honey, cashew nuts, and dried figs... Uh, I know they say figs are healthy, but it just makes me feel nauseous.

Overall, I had a really good time in Earth Kitchen. I was gushing about it the following day to my office mates. I have always been complaining how difficult it is to find healthy food, and choices are limited; so with that many [yummy] choices made with organic, fresh vegetables at a good price, I'd definitely go back.

At the moment they are on soft opening, only open Tuesdays to Sundays for dinner, but will eventually open for lunch.



Earth Kitchen 
Lot 10 B 10 White Plains, Katipunan Ave., Quezon City
www.facebook.com/TheEarthKitchen
Tuesdays to Sundays: 6pm-11pm (soft opening schedule)

Got Heart Foundation
www.gotheartfoundation.org
Weekdays: 7am-7pm | Weekends: 8am-8pm



I didn't just wake up one day and thought I want to blog about food. As some may know, I've been blogging since 2002, on random topics ranging from a thought, to daily commute, food reviews, and travel. Now that I'm working and living off my paycheck, I am in constant search for new restaurants and food to try. I have started admiring food blogs, be it witty and sarcastic, or to the informative-first-to-blog-about-it ones. Here are my top picks:


Anton Diaz

1. Our Awesome Planet | www.ourawesomeplanet.com

Anton Diaz probably has the vastest collection of food and restaurant reviews. Newly-opened resto? He probably has written something about it was invited to the opening. It's amazing that he quit his job and did this full time. Could I probably do that in the future? *think*think* This former CIO is probably living my dream.



2. The Fat Kid Inside | www.thefatkidinside.com

After brushing off Erwan Heussaf as some foreign kid, I got glued to his writings when I came across his looloo review for Celadon. His blog, on the other hand, was inspiring to read, especially posts about his weight struggles, how he became healthier by choosing food wisely, and that it's not a crime to have cheat days. My favorite post of his is about the Life Diet. Unsurprisingly, Rustan's Supermarket has partnered with him and has that badge on healthy food items he recommends.



3. Pepper | www.pepper.ph

Aptly describing themselves as a "Silly food blog about recipes and restaurants in the Philippines," Pepper is witty, coy and sarcastic all rolled into one. Entertaining and amusing thoughts, recipes, and attempts. This team does not think outside the box, they burn the box. The posts are titled in such a way for you to kinda get it, and either make your eyebrows raise, or meet.  I am envious of the food photography going on here.


4. Table for Three, Please | www.tableforthreeplease.com

With an appreciation for the finer things in food, Table for Three, Please is one of my constant go-to sites if I'm feeling adventurous and want to try something new. We probably inhabit different areas, as most of the time, the restaurants they review are places I haven't heard of nor seen--that being the best thing about this blog.

5. Dessert Comes First | www.dessertcomesfirst.com

Despite the fact that I have seemingly outgrown my affection for sweets, DCF (as the author abbreviates) is an interesting blog. She writes with that sense of warmth that you get from an adequately lit cafe filled with coffee aroma. Moreover, her attitude is also a come on.

Someday I wish to be like them. (With funding to redesign, too!)

If the US almost got away with ammonia-treated beef for McDonald's, how unsafe could ours be? It's 100% beef--yeah, sure, it came from the cow--it's just that it was treated with a chemical you would normally store out of children's reach. Not even the USDA was able to prevent it, only thanks to chef Jamie Oliver for divulging this secret.

I probably would not see you the same way

In 2012, Chef Jamie Oliver, in his campaign for real food (and against junk food) on his TV show, made a very bold demonstration: inedible beef parts are treated with ammonia and form a "pink slime" that is included in most pre-made burger patties. By 'inedible' it means that most butchers sell these parts to companies who make dog food. Read here for DailyMail UK's article on this, and NBC on McDonald's ending the use of this pink slime. Better yet, watch this video (please do not watch this if you're eating):



Now, in all unfair-ness to my country, I have little or no belief in our government agencies. If the USDA let that process pass--and would have gone unnoticed--what more here in the Philippines? McDonald's US eliminating use of this scrap does NOT mean all their counterparts have done so, too. It's no secret how much lower our standards here are in terms of food handling and preparation.

Not a saint when it comes to food, I do eat processed food from time to time. But just the thought of how deceiving that was, makes me just want to stick to spending just a little bit more time and money on my food.

I think I just got my cue to ditch these fast food burgers, cold turkey. Just thinking of how many McDonalds US burgers (and US burgers in general) I've eaten in the past makes me sick.

They always say breakfast is the most important meal of the day. If I could have it my way, I'd eat breakfast food every single meal. As a die-hard breakfast junkie, my ultimate dream would be to have one restaurant inside my future home: Milky & Sunny.



Milky & Sunny is a hole-in-the-wall, bright and bubbly place in Kapitolyo, Pasig. They dub themselves as the "Sunniest Resto in the Metro." They serve breakfasts all-day from 7am to 10pm. From pancakes, to waffles, to omelettes, and even pastas. For cereal fanatics, you can order cereals by the bowl, or unlimited cereals!

Bubbly decor to happify your day.
What's a Filipino breakfast without a rice + egg meal? Ranging from PHP 120 to PHP 160 per plate, Milky & Sunny offers rice and egg meals with: Tapa (cured beef), Chicken, Bangus (fried milkfish), Hungarian Sausage, Tocino (sweet cured pork), Hotdog, Corned beef, Spam, or Bacon. Now, take that for variety!

Casual and cozy interiors
I am 99.9% sure that this restaurant was built by a breakfast junkie like myself. If you were in my shoes, it would be a tough decision which to rice + egg meal to order because I want it all. This is where their Breakfast Big Plate comes in:

My usual order of Breakfast Big Plate

BREAKFAST BIG PLATE (PHP 250) 
Choose 3 from: Bacon, Hotdog, Sausage, Spam or Corned Beef 
Toast or Bagel (TIP: You can substitute this for fried garlic rice!) 
Egg: Sunny side up or Scrambled 
Hash Brown 

Here are other food items in Milky & Sunny:



PANCAKES
Fluffy Classic | Blueberry Honeypie | Choco Chip | Choco Marble Warble | Bananarama | Apple Walnut | Strawberry Cream Cheese 

FRENCH TOASTS
Banana King Kong French Toast
Choco Hazelnut French Toast

OMELETTES 
Triple Decked Veggie | Red and Green Bell Pepper, Potatoes and Sausage | Tomatoes, Mozarella, Pepperoni

SPECIALS 
BLT Strip | Bacon Tostadas | Breakfast Enchiladas | Chicken and Waffles | Chicken & Asparagus Fritata | Potato-Eggplant Pancakes | Broccoli and Mushroom Casserole | Bacon & Spam Pasta | Eggs Benedict | Breakfast Club Sandwich 






Don't just take our word for it, go try it. Breakfast, all day. How amazing is that?

Milky & Sunny. 9 East Capitol Drive, Kapitolyo, Pasig City
Open from 7am to 10pm | Call: 02-654-2049 | Twitter: @milkynsunny 
Website: www.milkynsunny.com
If you asked me three years ago what I think of a 4-day workweek proposal, I'd probably just shrug. I won't care. I have been in the labor force since 2006, but only two years ago--July 2011--did I take a desk job. In college I never saw myself as someone who'd be working 9 to 5. My resume lists: flight attendant, call center agent, operations manager. All of these require every single minute that you are on the job.

Photo credit: Lifehacker.com.au

I remember myself musing a few months back about this four-day workweek. Following several one-day non-working holidays, I found myself less stressed, more enthusiastic and productive at work. I thought to myself, everyone should get an additional day off. Mine would be Wednesdays. My preferred week schedule would be: (S) Rest - (M) Work - (T) Work- (W) Rest - (Th) Work - (F) Work - (Sa) Rest. But Fridays off would also be as awesome.

I mean, even CNN had an article about why four-day workweeks are great.

For the past two years, I've noticed how much time is wasted in the office for the following reasons:
     1. You don't need 9 hours to complete your daily task
     2. Your work quality suffers if you work nonstop, and end up redoing it later on
     3. Your mind probably can't stand it anyway

Now, some of you might react about #1. This is particularly true to me, and I am honest about it. I may be bragging about it but some jobs just require resourcefulness and efficiency. (Note that I said some.) Like they say, work smart, not hard. Unfortunately, in some traditional Filipino companies, the elder bosses see people as "hardworking" if they devote longer hours in the office. As most younger people may agree with me, it's not how long you work, it's how much you deliver.

On #2 and #3, these are more prominent especially if I'm involved in something that warrants creativity. At one point, I was tasked to do creative writing for some travel packages. There were times that my mind just won't cooperate, and no matter how long I stare at my monitor, nothing popped up.

This brings me to...fake work. My colleagues and I use this term a lot, referring to tasks assigned to us, but don't actually contribute to anything. If everyone just concentrated on the goals and eliminate fake work, then we should be ready to go home by 3pm.

In another context, there are those who fake it. These people pretend to be working just so the clock ticks by and they get to complete the mandated work hours. Most often than not, the faking happens because of the stress, sleeplessness, or that nonstop working for several hours. Or sometimes, just because you have the next day to do it anyway--after all, you have five days a week for 'work.'


I am sometimes guilty of this: I found myself taking longer coffee breaks and sometimes just walking around and out of my office cubicle. At one time, I survived a week just faking it; in comparison to another week when I took two days off and worked only three days--that resulted to about two weeks' worth of workload.

Now, I know the four-day work week was proposed mainly for vehicular reasons, but here are my own list of benefits: (1) Work-Life balance. (How can it be called a balance when the ratio is 5:2? LOL) Gives you time to just relax, or spend more time with your kids. Like that Facebook exec(2) Employees have time to do their errands. Banks and a lot of establishments close at 5:00, which is why several employees just slip away for an afternoon or so to do their errands, or go to their child's school. (3) Less fake work, as people will have just enough time to work, and enough time to rest. (4) Minds are refreshed, better ideas come up.

I hope there's a chance for companies to try this out. After all, it's not based on nothing, as some European countries are on this scheme. Like another article discusses: 

"The average German worker puts in 394 hours less than an American 
each year -- the equivalent of nearly ten fewer weeks. The country is far smaller than 
the United States in area, population and resources, yet still manages to compete 
as the fourth largest economy and third largest exporter in the world."

Given how shallow-minded our lawmakers are sometimes (if not most), this will most likely just be slammed shut and dismissed before they even Google anything. 

-- Written after I worked from home because I didn't want to fake it in the office

Copyright © 2012 I Work. Eat. Repeat. .