yesterday...


"Whale Rider"

after packing my stuff and closing shop, i went to see whale rider. i know,i am hellaaaaaa late watching that movie.

it was still being shown at the regent theater on la brea. lucky for me, i get to see it how it is supposed to be seen- in the theaters.

let me tell you, i am so glad my boyfriend or any of my friends were there with me. it must be my moon phase because i was tearing during the whooooole movie. it is such a great story between a young girl and her love of her maori culture and family. she challenges her grandfather's views on the females' role in the maori cheif's traditions.

beautiful scenic shots, excellent writing, and wonderful acting from Keisha Castle-Hughes who plays "Pai". she is so talented that you really forget that you are watching a child who is acting!

Despite no previous acting experience, Keisha was chosen from thousands of girls in an extensive school-wide search. She had always dreamt of becoming an actor. WHALE RIDER is Keisha's first role.

go see it.... ummm... you probably already did.. hahahahah!

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urban hike
vanessa came over and sampled some of my arroz caldo (see below).afterwards, we went on six mile walk that i call the urban hike. it takes us pretty much up to the la brea, melrose, and fairfax area.

its been a minute since i did that walk. goes to show how sedentary my ass has been since i worked at my job. this inspires me to take more walks outside the gym. the moon was beautiful.

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i wanted some comfort food so i made arroz caldo for the very first time. i am stoked at how it turned out. (yes, kiddies, i used the word "stoked".) anyways, i substituted the water with trader joe's free range organic chicken broth! mmmmm!


Arroz Caldo

Note: This recipe is from Reynaldo Alejandro's Philippine Cookbook available at The Filipino Book Barn

3 tablespoon vegetable or corn oil
2 tablespoon minced garlic
1/4 cup chopped onion
8 1/2-inch slices of ginger
1 2 - 3 1/2 pound chicken, cut into serving piecies
4 tablespoons patis (or 2 tablespoons salt)
6 cups water
2 cups uncooked rice
1/4 cup chopped scallion
1/4 teaspoon freshly ground pepper

In a large covered stockpot, heat oil and saute garlic, onion and ginger. Wait for the garlic to turn brown and onions become transparent. Add the chicken and patis or salt. Cover and let simmer for 5 minutes. Chicken will produce its own juices. Add water and rice. Stirring often to prevent sticking, simmer for 25 minutes over low heat or until chicken and rice are tender. Add chopped scallion and pepper before serving.

I also like to add fresh lemon, lime or calamansi juice before eating.