What Paolo Cooks: Tangigue Steak Ala Pobre

imageMy Lola Lita, for some reason, goes to the market a number of times a week. I’ve even known her to go twice during some days. Naa pa la’y loyalty card ang Tabo-an noh, or Frequent Shopper Rewards Program ang Carbon, daghan na siguro kaayo siya’g premyo. Sometimes, she goes with a list of things to buy, other times she just goes to get a single ingredient, like eggplant, for example, but still returns to the house with a kilo of maskara, two dozen eggs, a cooler of fish, a baby goat, and dragon eggs. I may have slightly exaggerated there, though, but still, this is the reason why her chillers and freezers are always full – so full, in fact, that the cold inside hardly has any space to circulate anymore.

From one of these frequent trips, she brought back tangigue steaks, which I decided to cook ala pobre. I hardly ever order seafood when eating out, but ala pobre is my go-to fish dish during the rare times that I do. It’s very simple to make, really, so why don’t you try it? Because as the saying goes, you’ll never know unless you try….. Hahahahaha.

Serves: 3-4 people
Time: 1 hour & 20 minutes (including marination)

Ingredients:

4 pieces tangigue steak; 1 inch thick
3 tablespoons olive oil
1 head garlic; diced
1 medium white onion; sliced vertically
8 pieces calamansi
1/8 cup liquid seasoning; (I used Knorr. Char)
salt and pepper

Season the tangigue steaks liberally (o diba big word) with salt and pepper, and add the calamansi juice and liquid seasoning.Let marinate for an hour.

While fish is marinating, in a pan, heat the oil over a low flame and sauté the garlic until golden brown, like my skin color. CHAROT! Make sure the garlic doesn’t get too brown because this just gives it a bitter taste, which we want to avoid. When garlic reaches the desired color, remove and set on a plate. Add sliced onion too pan and sauté until caramelized, about 8-10 minutes. When onions become translucent, remove and set on plate.

Increase heat to medium, and fry tangigue steaks, about 4-5 minutes per side. Serve topped with the caramelized onions and sautéed garlic bits.

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5 Reasons To Visit TUF Barbershop

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“What to do with all this hair?” was a question I asked myself for weeks, haunting me every time I looked into the mirror – tungod sa buhok ha, dili tungod sa nawong. I was sad, lost, and had zero confidence in myself…

I had always wanted to get myself one of those haircuts with fades, but hesitated because of… ummmm… the size of my head. You see, mine is actually bigger than normal, and I was afraid that a faded haircut would put emphasis on its size. When we were getting our heads measured for our college graduation caps (uuuyyy college graduate), the hat maker said, “Dako-a nimo’g ulo ‘dong uy” (In English: Oh my! How big your head is! How smart you must be! What a burden it is to have a brain so huge, but the cure for all diseases is definitely in its deepest corners!).

However, being adventurous not only in spirit but also in hair (hahaha unsa daw?), I drove to TUF Barber Shop, one of Cebu’s newest places for the modern gentleman. It was my first time there, and from being sad, lost, and having no confidence (huhuhuhu), I left the place  with enough of it to pose like a crazy person, as evidenced by the photo below, along with 5 other reasons to go visit The Urban Fade.

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1) THE SIGNATURE CUTS (of course)imageTUF has number of signature cuts (TUF Gent, Bastard and Hooligan) that you can choose from to make sure that you get the hairstyle that suits you best. All of TUF’s barbers were trained under the eye of Willow Hoods,  a neo-traditional barber influenced by straight edge punk and hardcore culture. Kung unsa’y pasabot ana, si Willow Hoods na la’y pangutan-a kay di ko ka tubag.

2) THE SHOE SELECTION
imageAside from being a barbershop, TUF has a wall of a very well thought of selection of shoes for sale. From Cole Haan brogues to Nike flyknits, delicious pairs of Adidas Stan Smiths to Asics Gel Lytes, you’ll find all these and more at TUF. Barber shop na, shoe store pa!

3) THE MERCHANDISE
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There’s another wall (o diba? Daghan ug wall) entirely dedicated to carefully chosen clothing lines, both local and international. Some of the brands carried by TUF include Swamp Monster, Scars, and Rustic Dime. Barber shop and shoe store na, boutique pa! Sila na!

4)THE MUSIC
imageA few of TUF’s owners are musicians, so you can trust me when I say that they’re very fussy with their play list. You’ll hear mostly hip hop and jazz hip hop (I didn’t even know there was such a genre) tracks that will make you want to bust out a move one second, and just sit back as you nod your head to the beat the next – both of which are NOT to be done when there’s a pair of scissors cutting away at your head.

5)INSIDER INFO: THERE WILL BE A BAR! I REPEAT, THERE WILL BE A BAR!

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This is very classified information, so you should consider yourself lucky. Not many people are so blessed. TUF will have a bar that serves alcohol. And I cannot wait until that happens. Not because I like alcohol. But because I know other people do. And I like it when other people are happy.

TUF is located at NIC-1 Bldg. 2nd Flr. Elevator Side, Capitol Square, Escario Street (or in other words, the building where Yakimix is). They’re open from 11:30 am to 8:00 pm.

What Paolo Cooks: Kinilaw na Isda

photo(1)Let me start by bragging that the turquoise surface in the photo above was something I did myself – from the blending of colors to achieve the shade I wanted, to the painting itself. Diba char?

Okay, now that we’ve established that I like to boast… I initially wanted to start this post by saying that Kinilaw na Isda is the one dish that I can eat every single day. However, I then thought of siomai… and lechon baboy… and Mini Stop fried chicken… which are also types of food that I can consume daily. With that said, let’s now consider Kinilaw na Isda to be one of the few dishes that I can eat every single day.

For those who don’t know what I’m talking about, Kinilaw na Isda is fish that’s “cooked” in vinegar and calamansi juice. Think of it as the Filipino version of ceviche. I’ve loved it my whole life, which is strange, really, as not a lot of children like the dish, but thinking back, I guess I was a peculiar child. Thank heavens I’ve grown into such a well-rounded and normal adult….. right? Right?

You can generally use fish from the mackerel and tuna family to make Kinilaw, but my favorite one is tangigue/tanigue. My grandmother likes malasugi the most, and makes it a point to bring some back whenever she visits her hometown Davao, because the malasugi there, she says, is white, and has a much better texture than the malasugi we find in Cebu, which is red. Others like to use lamon-lamon, another kind of fish, best, so all I can say is………….

everybody is different.

HAHAHA UNSA DAW? Abi ninyo unsa akong e ingon noh….

Serves: Well, I can honestly consume half a kilo of Kinilaw by myself… but that probably means that this recipe, which calls for a kilo of fish, can serve 5-6 people with normal Kinilaw-eating powers
Time: 20 minutes

Ingredients:

1 kilo tangigue; skinned, deboned, and sliced into cubes (or, in short, “cubed” haha)
1 cup coconut vinegar; divided into half cups
1 coconut; meat shredded
3 tablespoons ginger; minced
2 medium red onions; diced
4 medium tomatoes; seeded and diced
2 tablespoons green onion; sliced
2 tablespoons rock salt
8 pieces calamansi
1 small cucumber; peeled, seeded and cubed
*Bird’s eyes chilies if you like it spicy. If you don’t like, then don’t.

“Soak” the fish cubes in half a cup of the coconut vinegar, and leave for about 3 minutes. Rinse well. Add the other half of coconut vinegar to the shredded coconut meat, and squeeze out juice. Add the ginger, onions, tomatoes, green onion, rock salt, cucumber, and, if using, chilies to a bowl. Using a strainer, add calamansi juice and squeezed out coconut liquid to the bowl, and mix all together.

What Paolo Cooks: Balsamic Pork Chops With Olives & Onions

20150706_164156Today, I’m using olives because there’s been a good harvest of it from our farm.

Hahahaha. Of course we don’t have an olive farm, we just just have an olive garden.

Hahahaha. Of course we don’t have an olive garden. I actually just have an aunt that’s back home from the States, and she brought jars of the fruit with her.

I wasn’t always a big fan of olives – in fact, it brings back a bad memory from when I was about 6 years old. My family and I were having dinner at this Italian restaurant in one of Mactan’s beach resorts, and the picky eater in me decided that the only thing edible from the food we ordered was pizza. I remember taking a bite, and found an unfamiliar flavor that I found to be disgusting… and spent the whole night complaining to my grandparents that the awful taste made me dizzy. I’ve thankfully gotten over that, though, and for someone who used to hate olives, declaring how much I love this Balsamic Pork Chop recipe that uses it should be worth something 😉

20150706_164219Serves: 6 people if you’re having a piece each, or 3 people if you’re like my family
Time:
25 minutes (plus 2 hours marination)

Ingredients:

5 cloves garlic, peeled
2 tablespoons rosemary
1 tablespoon Spanish paprika
1 tablespoon salt
6 pork chops (I used about half an inch ones, although I would’ve preferred slightly thicker cuts)
2 teaspoons black pepper
1 and ½ tablespoons balsamic vinegar
2 tablespoons oil
1 medium sized red onion, sliced lengthwise
¼ cup pitted olives, sliced

To make the marinade, combine the first 4 ingredients in a mortar and, using a pestle (kay lain sad kaayo’g ang kamot gamiton noh?), mash them together until you have something that’s close to a paste. Rub the marinade, the black pepper and the balsamic vinegar all over the pork chops, and let marinate in the refrigerator for about 2 hours.

In a pan, heat oil over medium heat, and fry pork chops for about 5 minutes per side. Transfer pork chops to a plate and keep warm. In the same pan, sauté onions for about 2 minutes, and add all the drippings from the cooked pork chops. Add sliced olives and continue to sauté for another minute, and top over pork chops.

WHY A LONG TEE IS, WELL, LONG

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When I was in the States, I lived in a place called “Deadwood” for 6 months. The nearest mall was an hour away by car (which I didn’t have), and there was no form of public transportation. Because of that, I relied so much on online shopping, most especially for shoes and clothing. In fact, I depended on the Internet so much that it came to a point when I even looked at getting Lucky Me Pancit Canton shipped to my address.

I got subscriptions to so many online clothing stores, and haven’t unsubscribed from their updates even though it’s been more than 2 years since I’ve gotten back home to the Philippines. I still like browsing around the said sites, and my heart breaks a little every time there’s a sale. Or a free shipping promo code. Or a BOGO offer.

I think it was late 2013/early 2014 when long tees started popping out on these websites, and for just a few inches more of fabric, I found them to be ridiculously expensive. Also, to be completely honest, I didn’t quite get the appeal of these longer-than-normal shirts. I mean, really, what’s the extra cloth for? However, there have been a number of local clothing stores offering long tees at much cheaper prices, so I decided to get myself one from Ziparc (kay wa lang, basin angayan diay ko beh), all the while wondering what the big deal was.

I thought and I thought, and how happy I was to realize that some of my brain cells are still functioning properly, because I’ve now come up with a number of reasons a long tee is, well, long.

1. FRUIT CATCHER
Because of the extra fabric, you can use your long tee to catch more fruit than a normal shirt would in 2 simple steps!

Have friend climb up fruit tree and position self right under where friend is with the bottom of your long tee stretched out
photo 3Using your long tee, catch fruit that your friend throws down
photo 2*In this regard, the long tee is also useful when breaking piñatas during children parties, or when collecting the coins being thrown during house blessings.

2. POST-CIRCUMCISION OUTFIT
As it is of great importance that the body part in question should not come in contact with clothing, a loose long tee is the perfect post-operative clothing choice. Recover in style!
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3. GROCERY BASKET REPLACEMENT
In the event that the supermarket you frequent has no available grocery baskets due to an unusually high number of shoppers (maybe there’s a zombie apocalypse causing everyone to panic buy) , why not use your long tee instead? Look fashionable while buying your favorite plastic wrap!
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iflix – Entertainment Everywhere

I recently finished watching the 5th season of “Game of Thrones”. Sneer all you want at how late I was, you true GoT fans, but I only started watching after I reread all 5 books in the series. Just when I was mourning the end of the last episode (not because of the tragedy that occurred, but because of how different it’s become from the books *O DIBA?! Literary purist?*), and being all existentialist (“What is the meaning of life when one of the few shows that I follow has just ended and I have nothing to look forward to anymore?”), how timely it was that multimedia giants PLDT HOME and Smart have banded together to give us iflix, the country’s biggest library of video on demand content.

Me to Solenn Heussaff: “Ayaw sa’g lingi ha, pero naa’s imong likod si Jo Ann, kato imong kaaway pag high school”

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Binibining Pilipinas beauties led by Miss Universe Philippines 2015 Pia Wurtzbach (second from right)

iflix was launched at the Green Sun in Makati last June 24, 2015, with Heather Morris (Brittany S. Pierce of “Glee”) as special guest. I was hoping to challenge Heather to a dance showdown, but she declined. “Haha maybe not today,” she said, although I swear I saw fear in her eyes and a bead of sweat running down her forehead. However, I did shame some white boys who challenged me to a dance-off later on in the evening… but that’s a different story.

With April Rama, “Glee” star Heather Morris, and Kristine Roa of The Style Cebu

If you’re a PLDT HOME DSL/Ultera or Smart subscriber, then for as low as PHP 99/month, which is most likely cheaper than the midnight snack that you don’t really need or the coffee shop beverage that you like to take selfies with, you can watch what you want in just two clicks with iflix. In the process, you avoid gaining all the unwanted calories from your would-be late night binging or keep your pearly whites from acquiring caffeine-related discolorations. If that’s not a win-win situation, then I don’t know what is… CHAR! Even better, iflix comes free with PLDT HOME Fibr and PLDT HOME Telpad plans.

Three industry leaders teamed up to bring “Entertainment Everywhere” to millions of digitally connected Filipinos. PLDT HOME, Smart and iFLIX recently announced their partnership for content streaming of the Philippines’ largest library of movies and TV shows. In photo during the grand launch are (front row, from left): iflix Group COO and iflix Malaysia CEO Azran Osman-Rani, Glee star Heather Morris, PLDT Group Chairman Manny V. Pangilinan and PLDT EVP and Consumer Business Group Head Ariel P. Fermin; and (back row, from left): iflix Group Chief Content Officer James Bridges, iflix Philippines Country Manager Sherwin dela Cruz and iflix Group Chief Technology Officer Ash Crick.

Three industry leaders teamed up to bring “Entertainment Everywhere” to millions of digitally connected Filipinos. PLDT HOME, Smart and iFLIX recently announced their partnership for content streaming of the Philippines’ largest library of movies and TV shows. In photo during the grand launch are (front row, from left): iflix Group COO and iflix Malaysia CEO Azran Osman-Rani, Glee star Heather Morris, PLDT Group Chairman Manny V. Pangilinan and PLDT EVP and Consumer Business Group Head Ariel P. Fermin; and (back row, from left): iflix Group Chief Content Officer James Bridges, iflix Philippines Country Manager Sherwin dela Cruz and iflix Group Chief Technology Officer Ash Crick.

With an extremely wide catalogue of European and Asian releases, and content deals with major Hollywood studios Fox, BBC, Warner Bros., and The Walt Disney Company, you can literally have entertainment everywhere. Whether you’re stuck in traffic or just really want to indulge the coach potato in you (like I do), iflix gives you access to thousands of hours of TV shows and movies. From “The Big Bang Theory” and “Homeland” to “Star Trek” and “Batman Begins”, these, among countless other titles, will all be available in your fingertips.

I just signed up for iflix’s FREE 14 day trial, and the first thing I see is a Harry Potter banner. iflix, I like you already.

There’s a FREE 14-day trial period, which you can get by registering an account at http://iflix.com. To know more on how to subscribe to iflix with your PLDT HOME or Smart account, log on to www.pldthome.com or http://www.smart.com.ph

What Paolo Cooks: Seafood Marinara

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I’ve been meaning to start a recipe blog for quite some time now, and by “quite some time”, I mean almost 2 years. Because of the advanced levels of procrastination that I am capable of, it’s taken me that long to finally work on my first entry. With that said, I think you should be very proud to be reading something that has taken close to 24 months to come into fruition… or be appalled at how lazy I am. However, if it’s any consolation, it only took me 2 seconds (o diba?) to decide what I wanted to make – Seafood Marinara – which combines 2 (two na sad?!) of my favorite things – pasta and seafood.

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Serves: 3-4 people
Time: 30 minutes (including prep)

Ingredients:

250 grams uncooked linguine
3 tablespoons olive oil
5 cloves garlic, diced
1 medium white onion, diced
400 grams canned tomatoes
1 teaspoon thyme
1 teaspoon rosemary
2 teaspoons oregano (I like my marinara sauce with lots of oregano, which is why I put more of it than the other herbs)
1 tablespoon brown sugar
200 grams squid, cleaned and cut into rings
200 grams shrimp, peeled, tail-on, deveined
salt and pepper, to taste
1 teaspoon parsley, chopped, for garnish

Procedure:

1. In a pot of boiling water, add 1 tablespoon olive oil and 1 tablespoon of salt. Add pasta and cook for 7-8 minutes, or until done. Remove and drain. The oil keeps the pasta from sticking together, while the salt gets absorbed for extra flavor.

2. As you’re waiting for the pasta to cook, heat remaining olive oil over medium heat in a saucepan. Add garlic and onion, saute for 3 minutes (or until it starts to smell awesome, really), and be careful not to let them brown. Add canned tomatoes, the remaining herbs, brown sugar, and let simmer for about 5 minutes.

3. Add seafood and let cook until shrimp turn pink and squid rings become opaque. Turn off heat, add drained pasta to saucepan, season with salt and pepper, and mix well. Garnish with parsley leaves.

4 Things I’ve Learned From Being In The Service Industry

SERVICE INDUSTRY

Before anything else, i would like to invite everyone to….

…take a minute to appreciate the title image I made for this post (CHAR! Minute jud? Di pwede one second lang?)? I know it’s not much, but ning effort sad tawn ko for more audience impact. Hahaha. Anyway, as the title says, these are things I’VE learned from being in the service industry, specifically in hospitality, and also from being a student nurse. If naa ko’y gi lista diri nga di mo mu agree, ayaw lang sad ug ka suko ha? Pwede ra nah nato sturya-an ug tarong… But if you agree with the things I’ve said, then apir! Appear disappear one half one forth!

  • Some people will complain just for the sake of, well, complaining. When I was in the States (o dibaaa “in the States” jud dayon para soshal paminawn hahaha ayaw na lang mo’g pangutana kung asa dapit), the first time I received a complaint about an omelet I made almost made me cry. Like serious. Pwede na gud unta nako e add akong luha sa akong gipangluto para di na kailangan ug asin. Gi ingnan dayon ko’s waitress ug, “Oh, Paolo. Don’t worry about it. Some people just like to complain” and then after that, na anad na ko kay… daghan kaayo ko’g reklamo nadawat. Hahahahaha di betaw! After that, I realized that what she said was true. You can do everything perfectly (pwede pa gani nimo pakapinan ug tumbling while mag recite ka’g “Panatang Makabayan”), but you will meet a customer or guest or patient or patient’s significant other that will find something to comment negatively on just… because. It’s nothing personal, really, so ayaw’g ka stress… pero lahi na sad nang sayop jud imong gi buhat ha unya kadawat ka ug reklamo. Pasabot ana kay usbon nimo imong sayop nga binuhatan. Pwede sad apilon ug usab imong batasan kung ngil-ad siya. Hahahahaha joke.

  • Some people only do their jobs properly when your superiors are around. Kana bitawng mga tapolan kaayo so mag bagotbot jud dayon ka’g, “Buang ning taohana ay, mayo lang magpa as if kung naa ang manager” (“Buang” lang akong example kay ang tinuod words gi bagotbot kay grabe ra kaayo… char!). When whoever is in charge isn’t around, kuwang na lang mag set up ug mattress imong kauban para muhigda & matulog na lang jud siya. It can be frustrating, but as the song goes, “Don’t you worry, don’t you worry, child”, because your superiors will actually KNOW which employees do their jobs properly and which ones don’t. If sipsip kaayo imong kauban nga way ayo, aw, ayaw palupig! Sipsip sad! HAHAHAHA! Bitaw oi, be sincere in the things you do, and your results will speak for you.
  • I’ve gotten to appreciate the other people who work in the same industry even more, especially when I, say, go eat out at a restaurant or stay in a hotel. I personally don’t feel comfortable leaving a restaurant without leaving a tip anymore, mainly because after having tried working a minimum-paying job, I’ve realized how tips are such a HUGE help. I also find that a hotel’s housekeeping staff is so under appreciated, and from having friends that work in the said department, I’ve learned how even thank you notes on hotel paper can have such an effect.

  • Hours are long and work is heavy (literally & figuratively). I’ve missed holidays, family celebrations, friends’ important life events, but I’ve realized that it’s our sacrifices that keep not only this industry, but also the whole world, moving… and, if it’s any consolation, that almost always makes it worth it 😉

Guide to Passport Renewal – DFA Cebu

First of all, akong picture ani nga post kay usa ra kabuok kay… well, wa ko’y rason. Wa lang jud ko naka huna huna ug pamicture. Naa sad biya ta’y lain concerns in life diba… PERO para ma enganyo mo, here’s a totally unrelated picture of the resort we stayed in in Boljooin last week

Second, mao ni ang account sa akong experience, so before mo musuwat ug reaction paper saying nga sayop ko kay lahi inyong na agi-an/nadunggan, aw, inyo sad nah. We are all unique biya daw, diba, busa, unique sad atong experiences. Hahahaha.

Third, this post only applies to passport renewal and NOT to new passport application.

So sugod na ta ha? Okay? Okay! If you’re like me nga:

  • Cheap and dili willing mu gasto ug extra nga PHP 1000 by getting the help of a travel agency, or
  • Dili ganahan magpatabang ug kaila sa DFA para wala’y utang kabubut-on (CHAR! Wa lang jud bitaw ko’y kaila hahaha), then you’ve come to the right place.

Aside from being cheap and poorly-connected, I also write this entry to make life easier, simpler, better, faster, stronger (Kanye West?). Out of the goodness jud ni siya of my heart. Haha! Today, I went to DFA to get my passport renewed. DFA ha, as in Department of Foreign Affairs. Dili NFA, nga National Food Authority. Kung ganahan mo mupalit ug barato nga rice, adto mo sa NFA. For those of you who still don’t know where DFA Cebu is, it’s located on the fourth floor of Pacific Mall in Mandaue City.

Because I didn’t want to wake up at like 3 in the morning (as many people suggest), I went at 1 in the afternoon. Apparently, the later you go in the afternoon, the less people there will be. If you go at, say, 5 PM, wan a jud nay tao. Ikaw na lang jud nah usa… kay sirado na man sila. Hahaha. Mapugos na lang jud dayon ka’g grocery sa ubos para di ma sayang ang pag adto!

Because I had done my research, I already brought the required documents with me (original AND photocopies). For renewal, you need your:

  • old passport
  • duly accomplished application form
  • a valid ID
  • 3 supporting documents (such as moral support, financial support, emotional support)

The first thing I did was ask for an application form from the guard. The form is quite easy to fill out, so dontcha worry child. I then gave back my already filled out form to the same guard, and he told me to come back at 3, so nag suroy suroy ko, ni kaon ug ice cream, French fries, namantay ug mga tao, and etc.

I went back up at about 2:15, and sat around for 20 minutes, until I decided to go ask the guard if my name had already been called, even though it wasn’t 3 yet… unya pwede na diay ko mu sud. The guard when through the stack of application forms, and mine was already in it and had been numbered, too. Nasayang lang akong oras sa pag lingkod lingkod.

By this point, nagsakit akong heart kay na sayang akong oras, naka gasto pa jud ko’g pagkaon bisa’g wa ko gi gutom. Na bored lang jud ko. ANYWAY, I went in and got in line for ASSESSMENT. My wait was less than 5 minutes, and the process itself took about 3. It’s fairly quick as long as you have your requirements ready. In my case, the only documents asked of me were my original AND photocopies of my passport and valid ID (I presented my driver’s license). I was informed that my new passport could be claimed in 30 working days, and because feel lang nako makig chika chika, pina ana dayon ko’g, “Hala, di na pwede ipa expedite?” (expedite as in to make faster, dili nga mu join ug expedition okay guys?). Pa as if kaayo ko nga nagdali noh? As if naay largahan soon haha but for everyone’s information, rush processing of passports is currently suspended.

The clerk gave me back my passport and application form, and I proceeded to the next step – PAYMENT. The fee for regular processing is PHP 950. You hand your cash and application to the cashier behind the first window, and then move to the window next to it, where another clerk gives you back your application form and receipt.

The next step is ENCODING, which didn’t take long at all, as well. You just step in a booth that’s vacant, hand your application form to the clerk, get your photo taken (“You can smile without showing your teeth,” the clerk said, so if ganahan mo mu smize, chance na ni ninyo), your thumb marks scanned, and then you have to give a sample signature using those digital pens that always turn out terribly.

Once you get all those things done, you go to booth number 1 and wait for your name to be called. The clerk at this booth then hands you a sheet of paper that she asks you to review. All you do is here is make sure that all the information the encoding clerks typed in are correct. If there are no errors, you sign the sheet, and that’s it! The clerk just tells you to read the reminders that are posted on the walls on your way out.

Naka take ko’g picture sa reminders (maayo na lang noh?), para ma ingnan ninyo ang clerk nga na basa na ninyo sa akong blog. Ma ing-ani jud dayon inyong conversation sa DFA employee igpa renew ninyo’g passport:

Window 1 clerk: “Please read the remin-“

You: “Thanks, but I’ve already read those reminders on Paolo’s blog”

Window 1 clerk: “Kinsa’y Paolo ba oi?! Wa ko kaila ana noh”

Hahahahahahaha. Not including the time I spent waiting for nothing, the whole process took less than 30 minutes. O diba? Nag level up na ang DFA.

If you’d like more information, please feel free… feel free to contact DFA. Hahahaha! Seriously, though, check out DFA’s official website here.

Mister Deeds

This is Mister Deeds – my Lolo Hermenegildo M. Trinidad, Sr., whose already short nickname “Didoy” we shortened even further to Dids/Deeds. As someone who would refuse to get out of the house if he wasn’t dressed in a collared shirt and a pair of pants up until he was 95 years old, it’s safe to say that he was my biggest influence in style.

About 6 years ago, when my grandparents and I were about to hear mass one afternoon, I was wearing a V-neck t-shirt. This was the time these shirts, for some reason, had suddenly become all the rage. When my grandfather saw me in my plum-colored (uyy specific! Plum jud? Di na lang violet ba or purple?) one, he said, “Nganong ga pang-balay ra man ka?” (Why are you just in house clothes?), clearly disapproving of my choice of clothing.

But aside from naming this small clothing line for sartorial reasons, how fitting that there should be a film entitled, “Mr. Deeds”, one that has a lead character who achieved success where success truly matters. My Lolo Didoy, my very own Mr. Deeds, also accomplished the same – he succeeded not just as a businessman, but, more importantly, also as a family man… and a very well dressed one, at that.