Good Evening People. I was in another bookstore and shot pictures that are unique to it like the two huge concrete columns joined by a metal trellis. The columns are both about 1.50 meters squared so you will not see this columns and spacing in another bookstore. The wooden partitions are also congruent with the wooden-clad concrete columns. The recessed colored lighting and pen lights puts a starry, starry night effect into it and the big tiles gobbles the floor space.
You must be wondering whether I gone crazy. Actually I worked as an Appraiser when I was starting in the early 2000s so I go to condominiums, bungalows and other properties to value it. I visit at least one client a day so I travel a lot but mostly in Metro Manila and the surrounding provinces. The farthest I gone is an eleven-hour bus ride to the countryside. I get into this work cause there was scarce opportunities and I know of engineers working as stock room workers that time so you get the idea how scarce it is. The lesson is you do not jump from job to job because that is what the employers scrutinize the most. Why can't you stay in one job? That is why you plan. So whatever your situation is you have to endure it okay?
This is the NBS branch at the SM Mall of the Asia from where you can also see the famous Manila Bay sunset. The sunset is a romantic sight especially for lovers but the problem is that there is not enough shades so that more people can enjoy the it. What I mean is that on a cloudy day, the crowd gathers along the banks of Manila Bay as early as 4pm to wait for the setting sun. However if it is too hot at that time, the crowd goes away because the sun makes them perspire a lot and there is no shade to hang around.
This means that there is always tomorrow to look forward to for the weather.
classic spaghetti and meatballs
1½ cups (110g) fresh white breadcrumbs
½ cup (125ml) milk
500g beef mince
500g pork mince
2 eggs
3 cloves garlic, crushed
½ cup sage leaves, finely chopped
sea salt and cracked black pepper
2 tablespoons extra virgin olive oil
1 brown onion, finely chopped
3 cloves garlic, extra, crushed
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 cup (250ml) beef stock
2 x 400g cans chopped tomatoes
¼ cup thyme leaves, chopped
500g spaghetti
1 cup basil leaves
finely grated parmesan, to serve
Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef and pork mince, eggs, garlic, sage, salt and pepper and mix well to combine. Using wet hands, roll tablespoons of the mixture into balls. Heat 1 tablespoon of the oil in a deep, large frying pan over high heat. Cook the meatballs in batches, turning frequently, for 4–5 minutes or until browned. Remove from the pan and set aside. Reduce the heat to medium, add the remaining oil, onion and garlic to the pan and cook for 5–7 minutes or until lightly golden. Add the tomato paste and balsamic vinegar, stir to combine and cook for 1 minute. Add the stock, tomatoes, thyme, salt and pepper, stir to combine and bring to the boil. Add the meatballs and simmer for 15–20 minutes or until the sauce is reduced and the meatballs are cooked through. While the meatballs are cooking, place the spaghetti in a large saucepan of salted boiling water and cook for 8–10 minutes or until al dente. Drain and serve the spaghetti topped with the meatballs, basil leaves and parmesan. Serves 4–6.
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