Funerals

Funerals consist of two aspects: social and spiritual.
On the social side of the coin, relatives and acquaintances will gather at the funeral home and socialize with the deceased’s family and with each other.
This socializing may involve food, drink, cards, and considerable merriment. It is the duty of friends and relatives to show up and keep the deceased and his/her family company during the wakes. On the spiritual side of the coin, prayers – novenas – will be said as long as the body lies in the chapel of the funeral home, which can be as long as a week.
When showing up at the funeral home, don’t wear red – as the deceased may likely have a few Filipino-Chinese relatives who may be present. If you are certain Chinese blood is involved, wear white. Color is more important than form; even a tee-shirt and jeans will do, as long as the clothes are white, or at least non-red. After greeting the family members, be sure to view the body. This is considered important.

On the day of the actual funeral, those concerned – the English word would be mourners, but they may not look at all as if they are in mourning – will trudge behind the funeral cortege to the cemetery, often covering many miles on foot in the hot sun. The affluent classes will undertake this journey by car; usually a barangay or municipal vehicle will clear the road and the mourners’ vehicles will follow in a single line, hazard lights flashing, sometimes blocking up traffic for miles.

It is customary for passersby to throw coins at the funeral procession, which family members collect.

Source : http://www.wayblima.com/cebu-society-occasions.html

Life Insurance

My friends’ mother died last September 24.
I was shocked.
I didn’t expect that It would happen.
My friend texted me and told me that her mother was in hospital and needed to undergo heart operation.
After the operation, all went well.
But there’s another problem.
According to the doctors, they found water in her mothers’ lungs.
They need to increase her mothers’ blood pressure to conduct another operation, to save her mothers life.
That same night.
Her mother died.

My friend told me, that they need money badly.
The cost of the operation is almost P450,000.00.
Plus they have to pay for the doctors fee and other additional payments for the machines used to revive her mothers life.
Though they lack money.
They still held the wake in a funeral park in Parañaque.
Good thing is, their parents have insurance life, that’s why they still manage to have a decent wake.
His father is a dentist.
That’s why they have a lot of connections.
Her parents joined Life insurance investmentand assigned their off springs as beneficiaries.
They all agreed that they will just use the money to pay for their mothers operation.
Now, his father is looking for other life insurance companies to join.
They now, realized the value of having a life insurance.

I send my condolences to my friends family.
Godbless.

10 Best Filipino Fighters

And while Pacquiao’s popularity is unrivaled, it’s not the first time a Filipino boxer headed a list of most admired persons of the island nation. But if Pacquiao’s legacy is as great as most believe, it will spawn a new generation of boxers that will try to emulate his near legendary status, perhaps landing on this list 20 years from now.

When it comes to his place among Filipino greats, Manny Pacquiao is a work in progress.
The Philippines have a long and proud boxing history, stretching back to the late 1890’s when the first Filipinos began to launch their fists for pay. Boxing came to the island via American soldiers, who used sport to bond with the local population. To date, that cultural bonding initiative has produced 28 champions, beginning with Pancho Villa in 1923 and culminating with Gerry Penalosa’s ascension to champion status this year.

Not included in this list are any active boxers, so Pacquiao and Penalosa are not eligible. This was done because it’s hard to place someone whose work is still in progress, and it allows me to bring names to the forefront that the public might not be aware of. American boxers of Filipino extraction like Brian Viloria and Jesus Salud were omitted as well.

10A. Anthony Villanueva — Villanueva is an exception in Filipino boxing, an amateur star who never matriculated to the paid ranks. Villanueva was an outstanding amateur who competed in the 1964 Olympics and won the silver medal at featherweight. Many believe the 19 year old should have been awarded the gold, and that Russia’s Stanislav Stepashkin was given preferential treatment from judges swayed by politics. It was a close 3-2 verdict, and came on the heels of Villanueva defeating American favorite Charles Brown 4-1 in the quarterfinals. The ringside radio reporter was stunned, and told his nation “We were robbed.”

10. Rene Barrientos (39-7-2, 1962-1978) — It seemed like this southpaw was destined to be a runner-up his entire career, but the WBC’s habit of stripping champions gave him an opening. Barrientos gained fans in losing a decision to the legendary Flash Elorde early in his career, and he handed streaking countryman Love Allotey a loss later that same year. He fought successfully for the next two years, moving up the ratings and traveling to Japan, Panama and Venezuela. In his first title bout, he was unlucky to draw with Hiroshi Kobayashi in Japan, and was rewarded with a second title shot when Kohayashi was stripped. He took advantage of that by defeating Californian Ruben Navarro, but lost the title in his first defense to Yoshiaki Numata. A rematch ended in a split decision loss, again in Japan. Barrientos needed more power to mix with the elite.

9. Eribito Salavarria (39-11-3, 1963-1978) — Salavarria was another fighter in a long line of great Filipino flyweights, and the first Filipino to regain his world title. He got a shot at the Orient crown after splitting four fights with Ric Magramo for the Filipino title, but lost a split decision in Japan to Tsuyoshi Nakamura. He went on a three year unbeaten streak after the loss, including a second-round knockout of WBC champion Chartchai Chionoi in Thailand. He defended the title twice on the road (defeating future champion Betulio Gonzalez), then lost his title to Venice Borkhorsor in Thailand. Salavarria showed mental strength by reclaiming the title with a win over Susumu Hanagata (the second time he took his title) in Japan. Hanagata got revenge, and won the title back via another split decision. Salavarria got one more title chance, but was stopped for the first time by Alfonso Lopez. Inconsistency plagued Salavarria, who lost non-title fights in two important trips to America.

8. Dodie Boy Penalosa (31-7-2, 1982-1995) – Penalosa was an all-around boxer whose story outside the ring was just as inspiring as it was inside the ropes. Penalosa overcame the childhood disease of Polio, which made his left leg shorter than his right, to battle the world’s elite. A quick study, he turned pro at the beginning of 1982, and was fighting for the IBF title in December of 1983. He won that title in his 13th fight, and made three defenses. The southpaw gave up the junior flyweight title and moved up to face WBA flyweight champion Hilario Zapata. Penalosa lost that battle of speedsters, but rebounded to win the IBF title two fights later. He was shockingly knocked out in his first defense, and lost a close title fight to Dave McAuley in England two years later. It was his last appearance on the world stage, even though he continued to fight for five more years. Four of his seven loses came in an ill-advised comeback.

7. Rolando Navarette (54-15-3, 1973-1991) — The high stakes gambler of this list, he either won or went down in a blaze of glory. It took seven years for the power puncher to get a title shot, after fighting everyone in Asia with mixed success. He was bombed out in five rounds by Alexis Arguello, so it came as a surprise when he got another title shot one year later (having lost, and not beaten anyone of note). Cornelius Boza-Edwards made a tactical mistake slugging with the wild southpaw, and was knocked out in five rounds. Navarette became an instant star at home, and partied his way out of the title after one defense. Navarette did not give up his title easily, losing an inspired war of attrition to Mexican Rafael Limon. Still a dangerous puncher, he never got another title shot, and his only win of note was a 10-round decision over Limon after he had lost the title. He was convicted of rape and spent time in jail, and his life continues to spiral downwards in Hawaii.

6. Ceferino Garcia (102-28-12, 1926-1945) — Garcia began to box after he was refused admission into the U.S. Navy. He holds the distinction of being the Filipino to win a title at the highest weight category, winning the world middleweight title. He won the title despite not being a natural middleweight, moving up to the 160-pound ranks after losing title shots at welterweight against Barney Ross and Henry Armstrong. So it came as a shock to many when he knocked out middleweight champ Fred Apostoli in seven round, and not so shocking when he lost the title seven months later to Ken Overlin. Garcia still had a huge right hand, but was really in decline by the time he won the world title. World War II prevented Garcia from taking advantage of his former champ status. On a side note, it was Garcia, not Kid Gavilan, who first brought the ‘bolo punch’ to prominence.

An Introduction to Filipino Cuisine

An Introduction to Filipino Cuisine

(Excerpted from Filipino Cuisine: Recipes from the Islands
by Gerry G. Gelle)

Filipino cuisine is a blend of the exotic and familiar. Just as the Filipino people are part Malay, Chinese and Spanish, so is the cooking of the Philippines. And more recently other cultures have influenced Filipino food. These influences have come from the Americans, Japanese, and Germans.

Spanish additions to the Filipino cuisine predominate. It has been said that about 80 percent of the dishes prepared in the Philippines today can be traced to Spain. The Spaniards introduced tomatoes and garlic along with the technique of sauteing them with onions in olive oil.

Another significant addition to the Filipino cuisine by the Spanish was many baked goods and desserts, among them Pan de Sal (a crusty dinner roll), Flan, (an egg custard), Ensaymada (cheese buns), and many, many other delicious foods.

The most significant influence of the Americans came after World War II, with the widespread distribution of canned goods. One of the results is Filipino fruit salad, which consists of American canned fruit cocktail, mixed with native sweet preserves of buko (young coconut), kaong (palm nuts) and bits of langka (jackfruit), giving it a Filipino taste and mixture.

The coastal and mountainous region around the northern tip of Luzon Island is rugged and so is life. The people tend to be thrifty and live simply, traits well reflected in their style of cooking. This region is populated mainly by the Ilocanos and Pangasinans along with minority groups such as the Ifugaos, Bontocs, Ibanags and Kalingas.

The Ilocanos like their vegetables steamed or boiled and flavored with bagoong, a permented paste derived from shrimp or fish. And to give their vegetables extra flavor, pork or a broiled fish is added, as in such Ilocano dishes as Pinakbet, Dinengdeng or Inabraw.

In the central part of Luzon, including the area directly surrounding the capital of the Philippines, Manila, the combination of an abundant and stable food supply and the influences of foreign peoples, particularly the Spanish and Chinese, has resulted in the most sophisticated cuisine in the Philippines. The Rellenong Manok (stuffed chicken), for instance, the carcass of a chicken is removed from the intact skin. The skin is then stuffed in such a way that at the center is a sausage, often chorizo de Bilbao, surrounded by a layer of carrots, celery and eggs encased in a mixture of chicken, ground pork, raisins, peppers and spices. This is then stuffed back into the skin, sewn back up, steamed and baked to a golden brown. It is served with a spicy, tangy red sauce, creating a sweet and savory dish satisfying not only to the different tastes and textures of the mouth but to the senses of sight and smell as well.

The Philippines is the only country in Asia that is predominantly Christian, particularly Catholic. The only exception is western Mindanao. Because of the Islamic edicts against eating pork, which is used extensively in the rest of the Philippines, the people of Mindanao have taken advantage of the cattle and fish grown in this area.

Mindanao cooking has borrowed from Indonesia and Malaysia the use of hot chilies and spices used to make curry, as in Tiola Sapi, a spicy boiled beef, Pirna, a fish entree heavily spiced with hot chilies, and Lapua, blanched native vegetables seasoned with salt and vinegar and guinamos.

As you can see, what makes the cooking of Mindanao distinct from the other regions of the Philippines is how it has been heavily influenced by Malaysia, Islam and the food products that are grown or gathered in the area. Being so close to the Equator, both the food and temperature in Mindanao are hot.

As there are differences in regional cooking, there are differences in the attitudes toward food. Of the foods used as staples, most Filipinos on the island of Luzon prefer rice. Visayans on the islands of Cebu, Leyte, and Samar use corn extensively. People of Luzon and some in the Visayas will eat root crops such as sweet potatoes, hams and cassava as a dessert or snack. But to eat them as a staple in these regions would indicate to others that one is desperately poor; whereas in Mindanao, cassava, or paranggi, is the staple crop.

Bicolanos and Tagalogs of Southern Luzon, where coconut trees grown abundantly, use lots of coconut in their recipes.

Many varieties of hot chili peppers are found in the Philippines, the hottest and most popular being the siling labuyo. While they are available. While they are available throughout the Philippines, only the people of Bicol at the southern tip of Luzon and the Muslims of western Mindanao use hot peppers extensively in their cooking.

The most popular meat for most Filipinos is pork. Other popular meats are beef and poultry. The tagalogs and Pampanguenos eat frogs as a delicacy, but the rest of the people of the Philippines rarely touch them.

Fish is also very popular and readily available. Visayans prefer saltwater fish like sardines, tuna, bonito and mackerel, which abound in the waters surrounding the Philippines. Tagalogs, Pampanguenos, Ilocanos, and Pangasinans prefer freshwater fish caught in the rivers, lakes and streams that are located within these areas. In Pangasinan and Pampanga, there is a system of fish farming or aquaculture in which bangus, mudfish, catfish, carp and tilapia are raised in artificially created ponds and rice paddies.

Traditional Filipinos rarely use cutlery for eating. Instead, they eat with their fingers and hands. The technique is called kamayan and the word for “to eat” is kumain. In this technique, small balls of rice are formed with the fingers while pressing them against the plate. Small pieces of fish, meat and vegetables can also be incorporated into this ball of rice. Then they are brought to the mouth with the finger tips and pushed in from behind with the thumb.

The western influence introduced forks, knives and spoons to the Philippines. In the West, the knife and pork are the primary pieces of cutlery, but in the Philippines, it is the spoon and fork. Here, the fork is held with the left hand and the spoon in the right. The fork is used to spear and hold the piece of food while the spoon is used to cut or tear off small pieces. The smaller pieces of food is then placed in the spoon, and the fork is used to push rice into the spoon. The piece of food and rice are then brought to the mouth with the spoon and eaten.

In the West, dinner is sequential, starting with a soup and/or salad, an antipasto or appetizer, followed by the entree and finished off with a dessert. Planning a Filipino menu is based on contrasts of taste and texture rather than different courses. The taste sensations of sweet, sour, bitter and salty are introduced into the menu along with a variety of textures such as smooth, silky, crispy, crunchy, chewy. Rather than serving the individual components separately, they are all brought to the table at one time, and is it is up to the guest to decide what combination they want to create. Dining at a Filipino table is more like eating at a buffet than a traditional western-style sit-down dinner.

At the heart of any Filipino meal is a bowl of rice, short, long or medium grain. There are dozens if not hundreds of different varieties of rice, each of which gives a different “mouth-feel” and taste.

Served with the rice is a meat, fish or poultry, broiled, fried or roasted, giving the meal a crispy and chewy texture. Another way to include that texture is with some fried lumpias, or egg rolls. Both the meats and lumpias are then flavored with something salty, such as a soy sauce, bagoongs (fish or shrimp paste) or patis (fish sauce). These salty sauces are then flavored with something sour such as kalamansi, lemon juice, or vinegar just before being served. A bowl or cup of soup, such as sinigang, is also served, to add a smooth and silky taste and texture to the meal.

Many Filipinos also add a noodle dish, such as pancit, or a stew-like dish such as adobo or caldereta for an added savory taste.

Since the Filipino style of cooking lends itself to individuality, the cook who wishes to can choose dishes with an eye to richness and in content. By varying recipes, the emphasis can be placed on healthy cooking. There are many products on the market now that contain reduced fat content and low-fat coconut milk is also available.

No Filipino meal would be complete without dessert, whether it is simply fruit, like bananas, mangoes, papayas and melons, or sweets like matamis na kamote (sugar-glazed sweet potatoes) and kaong (palm nut) or true desserts like flan (egg custard) and native cakes like biko or bibingka made from rice and coconut milk. The dessert isn’t served just at the end of the meal–it is not unusual to eat it as part of the meal, for not only extra texture but the sweetness needed to counteract the salty, sour and sometimes bitter taste that are part of the meal.

As you can see, the cooking of the Philippines is a blend of traditional, native cooking and the best aspects of foreign influences. Recipes and techniques have been adopted and then adapted to the Filipino taste. Filipino cooking is tasty without being too spicy, simple but not sparse, different but not strange, and satisfying without being overwhelming. As Filipinos go out to the rest of the world and as the rest of the world visits the Philippines, new ideas will be brought to the Filipino kitchen. It is this meeting of the East and West with a steady and constant evolution of traditional dishes that is Filipino cuisine.

Credit Card

As of now, I’m thinking of applying for credit card with 0 apr balance transfer.
But I’m still not qualified to apply for my own credit card because I’m still not in legal age.

Haizt.
I wish I’m eighteen, so that I can verify my paypal account and enjoy the money I’ve earned.
I want to buy my own domain here in wordpress. And while I’m waiting for my birthday, I will just use this time and opportunity to find a site that offers 0 balance transfers .
I’m also searching for a site wherein I can apply for a credit card account safely online.
My blogger friend recommended me a site, but I still wasn’t able to visit it.
Maybe after this post I will.
I asked her to find a site that will not just secure my transaction online but will also educate me in choosing the right credit card for my status and my age.
My mom suggested that I apply for a visa card.
But still, there’s an age requirement to apply for one.
I’m thinking if I could just use my mothers’ name and info in my credit card so that I can verify my paypal account.

Well..That’s all for now.
I still have to visit this recommended site of my friend, that will give my dream of no fee balance transfers in applying for a credit card.

Wish me luck!

Ateneo de Manila University

The Ateneo de Manila University (also called “Ateneo de Manila” or simply “the Ateneo”) is a private university run by the Society of Jesus in the Philippines. It began in 1859 when the C

ity of Manila handed control of the Escuela Municipal de Manila in Intramuros, Manila to the Jesuits. It was then a state-subsidized school. It became a private school during the American occ

upation of the Philippines, and has moved from Manila to its current location. It received its university charter in 1959.

Its main campus in Loyola Heights, Quezon City, Metro Manila is home to the university’s college and graduate school units, as well as its high school and grade school. Two other campuses, in Rockwell Center and Salcedo Village, both in Makati City, house the university’s professional schools of business, law, and government. A fourth facility in the Don Eugenio López, Sr. Medical Complex in Ortigas Center, Pasig City houses its school of medicine and public health.

The Ateneo offers programs in the elementary, secondary, undergraduate, and graduate levels. Its academic offerings cover various fields, including the Arts, Humanities, Business, Law, the Social Sciences, Philosophy, Theology, Medicine and Public Health, Biology, Chemistry, Physics, Mathematics, Computer Science and Information Technology, Engineering, Environmental Science, and Government. Aside from teaching, the Ateneo de Manila also engages in research and social outreach.

It is one of only two universities in the Philippines to receive Level IV accreditation–the highest possible level–from the Federation of Accrediting Agencies of the Philippines and the PAASCU. It received its Level IV accreditation on June 2004.

Among the Ateneo’s alumni are José Rizal, the National Hero of the Philippines, several leaders of the propaganda movement during Philippine Revolution against Spain and the Philippine-American War, famous politicians including three Philippine Presidents, political activists, professionals, businessmen, and some famous writers, scientists, educators, and artists.

Source : http://en.wikipedia.org/wiki/Ateneo_de_Manila_University

Oldest School in the Philippines

The University of San Carlos (USC) in Cebu City is considered as the oldest school in the country and in Asia. Formerly known as the Colegio de San Ildefonso, it was founded by the Spanish Jesuits on August 1, 1595. This makes the Cebu-based university older than the University of Santo Tomas (1611) in Manila and Harvard University (1636) in the United States.

The University of Santo Tomas, however, contests this title. Formerly known as the Colegio de Nuestra Señora del Rosario, UST was the first school, which got a university status in 1645. USC became a university in 1948. UST also claimed that the original USC was closed in 1769 as a result of the expulsion of the Jesuits. It reopened in 1783 under a new name and ownership. But the USC officials stick to their claim. The university observed its 400th foundation day on August 21, 1995.

Hukbalahap Rebellion

After World War II, the bad relationship between landlords and farmers, who were seeking better conditions, became worse. The tenancy problem plagued the country, particularly in the provinces of Pampanga, Bulacan, Nueva Ecija, and Tarlac in central Luzon.

There was too much tension when the landlords who evacuated to urban areas during the war came to the rural areas to ask for back “rent” for their lands from the farmers. With the help of their own armed bands, they tried to force the peasants to give to them what they owed them.

At the same time, the Huks, or Hukbalahaps who fought against the Japanese as U.S.-supported Filipino guerillas did, were reluctant to give up their arms.

As a result, General Douglas MacArthur put to jail Luis Taruc and Casto Alejandro, the leading Huk leaders. Furthermore, the U.S. forces were ordered to disarmed the Huks. Instead, the Huks fled to the mountains. Still armed, they supported the Pambansang Kaisahan ng mga Magbubukid-PKM (National Peasant Union) in its fight against the landowners.

By that time, the peasants’ movement represented about 500,000 members. The PKM,

as part of the left-wing Democratic Alliance, which also included other groups, had supported Sergio Osmeña as the Nacionalista Party’s presidential candidate against Manuel Roxas during the 1946 election campaign. Osmeña was the president of the Philippine Commonwealth, who replaced President Manuel Quezon after he died in the U.S. in 1944.

Osmeña got the support of the labor movement. He promised the farmers that a new law giving 60 percent of the harvest, instead of the then 50 percent or less, would be passed. At that time, Taruc, who was released from jail, and five other candidates of the Democratic Alliance won congressional seats during the 1946 elections which elected Roxas to the presidency.

However, Taruc and the other Democratic Alliance winners were not allowed to be installed into their positions. They were accused of having used terrorist acts during the campaign. Violence by landlords with the help of the police worsened against peasant activities. In August 1946, Juan Feleo, a PKM leader was killed, resulting in the rebellion of the Huks in central Luzon. The People’s Liberation Army (Hukbong Mapagpalaya ng Bayan) became the new name of the People’s Anti-Japanese Army.

© Enday of
Students blog Kwentong Pinas
& Enday Socialize

Marriage Fitness

more about “Prevent Divorce, get marital help in …“, About Help and Counselor

Online Videos by Veoh.com

Here in the Philippines, marriage is a sacred bond.
As Christians we strongly believe in marriage obligations and responsibilities.
Implementing Divorce is one of the biggest issues between our government and our church.
Family is the foundation of every home. And it is a must to save it from destruction.
Though we must admit that many of us Filipinos encounter failed marriage and relationship.
Not realizing the affect on our children.

Saving relationship is hard, especially if trust is involve.

There’s a lot of reason why marriage fails like arguments, womanizing, hatred, misunderstandings, boredom, poor communication and etc. are some of them. Couples should have and live a healthy life style and seek professional advice in case of relationship instability.

I found this interesting video about a site that will give each one of us tips and advices in saving marriage from getting worst.
The owner of this site is a famous and well known in terms of saving ones relationship.
Mort Fertel.
He gives free marriage advices that would surely save you from the expenses of having a divorce.
When I saw this video, I feel secured and safe. I don’t know the reason.
But Mort Fertels’ voice gives me the assurance that he can really help in giving life to a lifeless marriage.
His voice is like a therapy for a broken heart.

Note: Mort Fertels’ program is not marriage counseling at all.. but Marriage Fitness.

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