One Big Table

8:30 PM / Posted by Mariel / comments (4)


I have a recipe in this book! Talk about a FANTABULOUS birthday present!

I have yet to own a copy of the hefty 880-page read written by former New York Times food columnist Molly O'Neill, but as I've just found out tonight, my Milk Chocolate and Marshmallow Cornflake Cookie recipe made it on page 756! Here's a snippet from the Simon & Schuster website, describing the book and its author:

"Meticulously selected from more than 20,000 contributions, the cookbook's 600 recipes are a definitive portrait of what we eat and why. In this lavish volume—illustrated throughout with historic photographs, folk art, vintage advertisements, and family snapshots—O'Neill celebrates heirloom recipes like the Doughty family's old-fashioned black duck and dumplings that originated on a long-vanished island off Virginia's Eastern Shore, the Pueblo tamales that Norma Naranjo makes in her horno in New Mexico, as well as modern riffs such as a Boston teenager's recipe for asparagus soup scented with nigella seeds and truffle oil."

You'll find the full article here. And, my friend, Bianca Garcia—whose Pork and Chicken Adobo recipe is on page 502—blogged about One Big Table at Confessionsofachocoholic.com.

Will post my feature and recipe once I have a copy of the book!

Image courtesy of Simon & Schuster.

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All My Sugar

8:42 PM / Posted by Mariel / comments (0)

Mini lemon pies from Go For A Bite.
Have you been to AllMySugar.com lately? Check out Go For A Bite—it's about this quaint little shop in Greenwich Village that sells delicious cream puffs (that are indeed, creamy AND airy!), and Orange Chocolate, my latest sweet indulgence from Target.

I haven't forgotten about this blog though. I've just been...busy, for lack of a better word. Over Thanksgiving break, I went home to Denver for a little R&R...where I actually got to make cream puffs from a recent issue of Martha Stewart Everyday Food. More on that in another post.

On the work and writing front, my plate is quite full these days, even if you exclude the mounting blog backlog (sometimes I wish I had one of those tiny, tiny Sony Vaio netbooks, so I can blog whenever, wherever. I do have an Acer that's pretty much portable so I essentially have no excuse). As for the search for a new writing day job, I've been applying here and there so for sure I will keep you all posted when I have exciting news to share.

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Cupcake Day

9:35 AM / Posted by Mariel / comments (2)

DAY 22
of the 30-Day Blog Challenge

My husband posted this on Facebook, aww: "Missing Mariel Chua even more.
She can make this for me, but now I have to settle for getting it somewhere else."

Oops, I did it again.

So last night, yet again, I fell asleep in front of the computer while attempting to write a blog post for the day. I was supposed to talk about Cupcake Day—what essentially yesterday was.

Around lunchtime, I had a craving for the red velvet cupcake sold at a nearby deli. I have a feeling that it's the same one sold at Crumbs Bakeshop, which I actually prefer over the famous Magnolia Bakery.

The red velvet cupcake from Crumbs Bakeshop.

Speaking of the latter, we were called to the conference room in the afternoon to celebrate someone's bridal shower. Scattered all over the large table were an assortment of Magnolia Cupcakes! Vanilla, chocolate, chocolate and vanilla frosting.... One word: Sweet!

On the kitchen front, my baking life seems to be more and more stalling in the backburner these days. Ever since I've moved to New York, I haven't made any dessert. Hopefully—while I'm still shopping around for a good and affordable yoga studio and/or gym membership—I can get around churning out sweet things of my own.

Image courtesy of http://www.paklinks.com.

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Sweet Revenge

2:29 PM / Posted by Mariel / comments (0)

DAY 15
of the 30-Day Blog Challenge
"Welcome to Sweet Revenge, NYC's only cupcake, wine & beer bar… We pair imported wines and beers with our artisan, internationally-inspired cupcakes and savory cakes. We offer a lighter fare savory menu and weekend brunch." Enough said!

Around 5pm at work today, small cupcakes (not the one pictured, by the way) were passed around and my coworker started talking about Sweet Revenge—a bar in Greenwich village that has a CUPCAKE(!) and WINE Happy Hour.

Now, I'm not big on post-work cocktails (I'd rather go home and recharge via a nap), but for this one I would definitely make an exception!

Now, who's with me?

For more info, visit the Sweet Revenge website here.

Image courtesy of Thevoguecity.com.

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Carrot Cake Update

7:25 PM / Posted by Mariel / comments (0)


I've made carrot cake a couple of times before, but this has got to be the cutest one so far. Frances recently "hinted" over Facebook that she craved for carrot cake, and like what they say, one must never turn down a pregnant woman! (She blogged about it here and here!) Anyway, I posted the recipe in AllMySugar.com. I have to update that blog more regularly if I want to channel all my Food Network dreams, or even just keep my food-momentum.

One day at the office pantry with Coni Tejada of Real Living—with a slice of my carrot cake—and Frances of Ok! Magazine, holding up some Red Velvet cupcakes made by Nicole Delos Angeles (also a former Cosmo editor and now beauty editor-at-large for Ok! and Candy Magazine).

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About All My Sugar

5:35 AM / Posted by Mariel / comments (0)

One of the reasons I put off blogging for so long, aside from a sense of overwhelm and amazement surrounding my recent wedding, was that I also couldn't decide between moving to a new blog address, AllMySugar.com, or staying here at NyMinuteNow.com, business as usual. On one hand, I felt that I was outgrowing this space, and it didn't help that I've been barely in NYC this past year. And on the other hand, this blog has made so many ties online and offline that moving web addresses almost feels like actually moving offices, or even houses. From the customized sidebars, blogging series, to of course, the posts themselves...there is so much history here.

Read about these lovely hand-cut noodles at AllMySugar.com :)

So by the looks of it, I'll be writing my food-related entries there, in the same way I started posting my beauty articles at BeautyintheBigApple.com.

Think of it as spring-cleaning my online life, or opening up a new home for these thoughts that I like to share with the world, or for a handful of friends who check in every now and then. Also, as my Yummy.ph blog features all baking-related posts, I can use the new space to talk about the other things I make that don't require an oven. I'll also channel all my Mystic Pizza dreams and talk about places where they serve good (or bad) food, have great (or not so great) service, and so forth. We'll see how it goes!

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Perfecting Blueberry Muffins

11:09 PM / Posted by Mariel / comments (4)

[Reposting from "Baked!" at Yummy.ph ("Perfect Muffins") January 21, 2010]

Perfectly domed muffins require precise ingredient measurements and
the right oven temperature.

If there’s one baked treat that has proven to be the most elusive, I would say it would be muffins—blueberry ones, in particular. Sure, in the past I’ve made banana chocolate chip "muffins" from a basic banana bread recipe; or even airy chiffon vanilla cupcakes, but those are quite different from the honest-to-goodness breakfast domes—perfectly crusty outside, cakey and crumbly inside—that we all look forward to in coffee shops and bakeries.


It has taken me a year to finally come up with blueberry muffins I would be proud to share with the world. After dozens of flat, sunken disasters, I’ve deduced that there are two essential things a home baker must have when broaching the crusty/cakey-dome territory: a kitchen weighing scale and an oven thermometer.


For two reasons: One, a good weighing scale—ideally digital with a ‘zero’ button—ensures precise proportions of ingredients, in the same way as using measuring spoons for baking powder and baking soda help achieve perfect leavening balance in the recipe.


Two, just as one would tediously measure dry and wet ingredients, one should also factor in the right oven temperature. In the recipe I’d modified below, "Good Eats" host Alton Brown recommends preheating the oven to 380°F and raising the heat to 400°F upon placing muffins inside the oven. This temp-tango is achievable with the use of an oven thermometer. And even if one’s kitchen is equipped with an electric oven, a proper temperature reading helps a baker gauge oven calibration and watch out for maintenance or repair requirements.


Good news is, these two initially unnecessary kitchen gadgets aren’t ultra-pricey investments: My thermometer from Landmark cost less than P400, and the digital scale from the department store set me back around P980—worth the mini-splurge considering a can of Comstock blueberries from the grocery, or a bag of frozen ones from Healthy Options are way too precious to be tossed in the trash if the muffins fall flat or form undesirable concave dips in the middle.


That said, baking truly is a numbers game. But for every patient participant, the rewards can be very fulfilling—and delicious.

Blueberry Muffins


Yield 12 medium-sized muffins or 6 extra-large ones Prep Time 15 minutes Baking Time 15 to 20 minutes


1 cup plain yogurt (or two 125-gram packs of Nestle Creamy yogurt)
1/4 cup vegetable oil
1/2 cup sugar
1 small egg

6.25 ounce cake flour
pinch of salt
1 teaspoon baking powder
1/2 teaspoon baking soda

3/4 cup blueberries (or 1 can of Comstock blueberries, drained); reserve 1/4 cup for the topping


1 Use a fine sieve or a regular strainer lined with cheese cloth to drain extra liquid from yogurt. You’ll end up with about half a cup of thick yogurt. Set aside.

2 Preheat oven to 380°F. Grease a 12-cup muffin pan with oil or cooking spray, or use cupcake liners for easy removal and cleanup.

3 In a medium bowl, sift all dry ingredients together and discard tiny leftover lumps.

4 In a large bowl, blend yogurt, vegetable oil, sugar, and egg until pale yellow. You can either use a hand mixer or large whisk for this.

5 Add dry ingredients and stir for exactly 10 counts. Do not overmix or you’ll end up with holes—or ‘tunnels’—inside the muffins. Gently fold in 1/2 cup of blueberries into the batter for 3 counts and stop immediately. (Don’t worry about the flecks of flour, they’ll disappear during baking.)

6 Pour batter into muffin cups and top each one with a small mound of berries. Place in the oven and raise temperature to 400°F.

7 Bake for 15 to 20 minutes. Turn pan around after seven minutes to distribute heat evenly. Muffins are ready when a toothpick inserted comes out clean or lightly crumbed.

8 Let muffins cool inverted on a parchment paper-lined wire rack. Store in a Ziploc bag in room temperature for the first two days, and transfer to the refrigerator if storing longer.

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My latest 'baby'

6:00 PM / Posted by Mariel / comments (12)


So my dear friend Frances is expecting, and awaiting the arrival of her little bundle, Jelly Bean. Meanwhile, I am far from bearing offspring and my version of nesting is being in the kitchen and churning out sweet goodies and savory treats. My latest 'baby' is the cake above, the Chocolate Cake with Fleur de Sel Caramel Filling & Dark Chocolate Ganache by David Lawrence only my version has none of the posh french salt—just a few pinches of good old iodized salt—but everything else is to the letter. It took me three-plus hours to make: from the the caramel filling (which is already excellent by itself), chocolate cakes (two layers), frosting (a dark chocolate ganache), and I must say it was well worth it.

Sharing this happy mound of chocolate-caramel goodness to the world! And I'm so not the type to keep recipes secret, click HERE to view the video from GoodBite.com, a site a stumbled upon last year while looking for caramel and custard fillings online. It's about four minutes long, but the actual cake takes much, much longer to make. That's not to say you won't have fun with it :)

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Polka Dot Brownies

5:55 PM / Posted by Mariel / comments (0)

[Reposting from "Baked!" at Yummy.ph, January 2010]


These triple chocolate brownies culled and customized from a Nigella Lawson recipe found on YouTube are perfect for a classic Pinoy New Year’s celebration, following the age-old ‘requirement’ of donning polka dots and having round-shaped food at the table to help channel abundance in the coming year. As for me, I forgot to wear polka dots on New Year’s Eve, but fortunately, I was able to make these delightful cocoa squares dotted with creamy buttons of white chocolate way before the clock struck midnight. These brownies leave a particularly sweet type of fireworks in your mouth and are surprisingly, very, very easy to make. Here’s the recipe.

You'll need:

6 ounces bittersweet chocolate (or four squares of Baker’s Semisweet Chocolate)
1 1/2 sticks (or 12 tablespoons) unsalted butter
3 eggs
1/2 tablespoon vanilla
1/2 teaspoon salt
3/4 cup sugar
3/4 cup flour
1/4 cup semisweet chocolate chips
1/4 cup white chocolate chips, plus a handful for topping

Makes 16 brownie squares. Prep Time 5 minutes. Baking Time 20 to 25 minutes.

1 Preheat oven at 350°F. Melt bittersweet chocolate squares and butter over low heat, or in a tempered glass bowl set over simmering water.

Good butter and chocolate: building blocks of decadent brownies.

2 Remove from heat and let melted chocolate cool for a few minutes. Add eggs one at a time, stirring completely with every addition. Add the rest of the ingredients and stir with a wooden spoon. Do not overmix.

Add eggs for a silky-smooth, chocolatey batter.

3 Pour brownie batter onto a square pan (the disposable aluminum ones from the supermarket work well) lined with parchment paper for easy removal once done. Sprinkle top with white chocolate chips and bake for 20 to 25 minutes or until an inserted toothpick comes out clean.

Tip: White chocolate chips aren’t always available in the supermarket, so stock up and keep them in the freezer.

Happy New Year, everyone!

Mariel Chua is already planning the next batch of brownies and other baked goodies to give away to family and friends.

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Sweet Spots

10:05 PM / Posted by Mariel / comments (0)

[Reposting from "Baked!" at Yummy.ph, December 30, 2009]

Buttery sylvannas at Kitchen of Cakes and Coffee

I understand that as long as it involves blueberries, fresh cherries and strawberries, or Valrhona chocolate discs, baked treats can be quite expensive, thus justifying the exorbitant prices some establishments charge for good-quality desserts.

That’s why I find neighborhood hubs and small bakeshops truly delightful, not only for their friendly price points, but also for their cozy atmosphere. Two current favorites are the Kitchen of Cakes and Coffee in Tomas Morato and Brewing Point in Tierra Pura Homes—both in Quezon City.

At KOCC, one can enjoy buttery sylvannas for P35, cheese rolls (with a lot of cheese filling) for P30, ensaymadas for P20, giant soup bread bowls to-go (and fill with your own pumpkin soup) for P20, rhumballs (think amped-up Dunkin Munchkins) for P15 each. Wash it all down with your choice of mild, standard, or strong coffee served with real cream and brown sugar.

KOCC's delightful cakes, at realistic prices

Brewing Point on the other hand dishes up an assortment of sweet, layered cakes—from the fruity and chocolatey—alongside homemade value meals and bento boxes (the servings are huge!). On top of the reliable and speedy Wi-fi connection, I enjoy the village-ambience and most importantly, the taste of their savory dishes.

I should probably include in this list Figaro, Starbucks, Seattle’s Best, and Coffee Bean & Tea Leaf, but I find the sweet selections in these commercial establishments hit or miss, with a few staples (like Figaro’s bread pudding) that may be worth ordering something else other than the coffee these places are known for.

Mariel recently wrote about coffeeshop and Wi-fi etiquette over by her blog, NyMinuteNow.com. Check out her story entitled, “I’m with the Bandwidth.”

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Lemon Vanilla Caramel Cake

8:58 AM / Posted by Mariel / comments (4)

[Reposting from "Baked!" at Yummy.ph, November 2009]

I must admit, I’ve made cakes in the past that have lingered quite a bit in the kitchen, uneaten. But this lemon vanilla caramel cake wasn’t one of them. It was gone within three days of baking, filling, and frosting it.

It’s also fun to make. The steps may come across as tedious (as with anything that involves folding fluffy egg whites into batter) but honestly, the least enjoyable part will probably be the first thing you have to do when making a cake, which is cut rounds of parchment paper to line the bottom of the pans with, and buttering all sides. I find this part of baking anti-climactic yet essential. Once you get that out of the way—don’t forget to preheat the oven—the baking process is quite soft and relaxing, just like the two spongey white cakes you come up with.

What sweet dreams are made of

This cake is a combination of two recipes, plus a lemony tweak I picked up from watching Ina Garten's Barefoot Contessa. The base is a white cake recipe from Martha Stewart, and the caramel filling is from a Fleur de Sel (a special flaky salt from France) chocolate cake recipe from GoodBite.com. A quick Google search will yield video results for all of the above. Out of convenience, I've taken to culling recipes from all sorts of websites, versus getting them from cookbooks.

This lemon vanlla caramel cake can also easily transform to cupcakes. I would suggest using a melon baller to make a small hole on top to fill with caramel, before frosting the top with your marshmallow icing of choice. Personally I love watching egg whites transform into fluffy white frosting, so I don't mind making it from scratch. Here's the quick recipe I follow, also from Martha Stewart:

Seven Minute Frosting

[Source: http://www.marthastewart.com/recipe/perfect-seven-minute-frosting]

Ingredients:

1 1/2 cups sugar
2 tablespoons light corn syrup
1/4 cup water
6 large egg whites
1 teaspoon pure vanilla extract

1 In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.

2
Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.

You'll have a lot of extra frosting left to eat from the bowl. Enjoy!

Tell me: What's your favorite cake? Please feel free to comment and share!

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Dream Come True

7:41 AM / Posted by Mariel / comments (4)

[Reposting from "Baked!" at Yummy.ph, November 2009]
I was around eight years old the first time I realized I could feed people with the things I whipped up in the kitchen. Carpenters were renovating our home (my parents bought our house barebones, with gray walls and hardly anything built in). I went into the kitchen to toss some flour and water to make my own Play-Doh and as an afterthought, decided to flatten and toast it in a hot pan and then finally coating it in sugar. One of the carpenters ate it, which I found really amusing—and gross, because to me, it was play-dough!

Before that, I spent weekends and summers at my aunt’s bakeshop. She let me tinker around and even let me use her candy thermometers, trays, and random ingredients—even the expensive ones. I made my own pink lollipops wherein I boiled sugar and water and waited until the thermometer pointed to ‘hard crack’; put in a few drops of red food coloring; poured the scorching mixture onto metal sheet pans; and then lay Zest-o straws over the hot sugar, slightly melting them in the process. I also watched my aunt create intricate Teenage Mutant Ninja Turtle birthday cakes, and she let me make my own cheese candies and butter frosting to decorate a small cupcake (or two) to take to my best friend’s house on a playdate. Thanks to her, I became aware at an early age how delightful and delicious butter could be (as opposed to lard or shortening).

Over the years, I would be in and out of the kitchen. But it wasn’t until these last two years that I’ve seriously perused a career in food. The plans may still be blurry at this point, but so far, I’ve taken to blogging plenty of times about the things I’ve made in the kitchen. Food was always in the background, no matter what job I held. Well, at some point, I did work in a restaurant as a hostess and maître d’ during my early months in New York. And when I started working in an office again, I brought freshly-baked banana chocolate chip muffins and nutella to share with colleagues. When I found myself jobless, I baked more muffins and brownies as I nursed my wounded ego and jumpstarted my freelance career.

Fast-forward to more than a year after and much to my delight, I was recently called in to blog for the new and improved, Yummy.ph! So here I am, chronicling my foray into the baking world, with lots of sweet (and at times savory) musings along the way.

As if right on cue, my mother also gifted me with a brand new Kitchenaid stand mixer: the 90th Anniversary Edition in Candy Apple Red. Certainly I no longer have an excuse to not officially tinker about in the kitchen. So far, since it arrived, I’ve made chocolate cake, buttermilk biscuits, carrot cake, lemon vanilla cake, chocolate chip cookies, and oatmeal raisin cookies with it. And I can’t wait to talk about and share with you all these sweet treats. Meet you back here next week!

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Yummy in my Tummy

12:34 AM / Posted by Mariel / comments (9)

Officially starting my blogging life at Yummy.ph, one sweet treat at a time.

In between deadlines—procrastinating, if you will—I'm mostly in the kitchen, tinkering about and trying out something I've seen on TV or browsed online.

Other than that time I applied as an editorial assistant at Quick & Simple (a New York-based title that folded last year and replaced by Food Network Magazine), it never occured to me to make a career out of the food I love to eat and make. Blogging about food was just that: sharing epicurean adventures along with tidbits—from the bittersweet to the palate-inspiring—about my life.

In hindsight though, food was always in the background no matter what job I had. As an intern at Seventeen, one of my earlier assignments was the Eat section wherein I wrote about making yummy alternatives to dorm food, and how to spice up regular college fare (e.g. drop a few pieces of Tobi Mexican Nuts in your regular Nissin's Yakisoba for extra crunch and protein). One of the first things I had to ask a photographer to shoot was a jar of Nutella.

At work, food to me was always a priority. Ask any supplier I'd regularly worked with and I'm sure they'd tell you that the minute I got to the studio, as the models were being prepped and made up, I was ordering our lunch from Yellow Cab and North Park. Out of probably a hundred shoots, I can only recall one time when the makeup artist and hair stylist actually had to remind me about ordering food, only because I had a fever and was struggling to keep shooting.

So, I am HAPPY and absolutely THRILLED to announce that I'm going to be writing for Yummy.ph! The newly revamped website of Yummy Magazine! With special thanks to Frances Amper Sales for putting me up for the spot. When I got the email, I couldn't believe it; the only other time I've been a voice of 'authority' when it came to food was when I was co-president of the Young Homemakers Club, a.k.a. YHMC, in high school.

Click here if you'd like to read my first post for my blog Baked! over there, and as always, meet you back here for more sweet and savory musings along with all the other flavors that make life—and eating—even more exciting.

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Finding Your Passion

7:22 PM / Posted by Mariel / comments (10)

I once read before that what you were when you were 7 is what you’re likely to turn out to be when you’re a grownup.

Looking back, the things I did during playtime and countless afternoons were activities I eventually made careers out of.

If you’re hitting some on-the-job roadblocks and feel like it’s time to branch out, perhaps all you have to do is look back on those summers you spent as a child. What appealed to you the most? What made you look forward to those days without school? Or what subject in school was your ultimate favorite throughout your academic life? You’ll be surprised to put two and two together and come up with a promising and potentially perfect career mix.

Here’s my own trip down memory lane, plus some realizations along the way.

Makeup and Playing Dress-up

When I was little, maybe around 3, my mom gave me a small green shoebox filled with old lipsticks and other makeup she no longer used. Around that time, I’d also successfully bitten my aunt’s strawberry Chapstick and discovered that how it smelled and lingered on one’s lips wasn’t necessarily how it tasted once you’ve chewed a chunk of it.

Eventually, at 7 or 8, when my parents were out working, I spent afternoons rummaging through my mom’s closet trying out her Splash Cucumber astringent and Mary Quant mascara. I also wore her high heels and oftentimes wrapped a blanket around me pretending to be a Miss Universe contestant. (My cousin and I loved doing this. That year, Miss Thailand won, and we both wanted to be her. So in our version of the pageant, the commentator would say, “And the winners are, Miss Thailand 1 and Miss Thailand 2!”)

Working in magazines was not unlike all of that. I got to wear a lot of makeup—and also put it on other people—and play dress-up, and got paid for it(!).Who would’ve thought?

Cooking and Baking

In the 80s, my aunt had a flourishing baking business wherein she made beautiful birthday cakes and formed them into famous cartoon characters like the Teenage Mutant Ninja Turtles and all those cool caricatures from that time. She was also known for her araro [cornstarch cookies] and Sans Rival, and at some point, she sold egg pan de sal from her home bakery.

I used to spend plenty of summers and weekends in her shop. In retrospect, I’m surprised at how generous she was that she just let me tinker about. I had free reign on the sheet pans, candy thermometer, and powdered sugar, and I even made my own frosting using Anchor Butter, like there was an unending supply of it. I also learned early on the difference between butter and shortening, a.k.a., vegetable lard (the latter is gross).

Fast-forward 20+ years and I’m wielding my own electric mixer, sifting flour, and making my own sweet treats in the kitchen—going through sticks and sticks of good butter. It’s a delightfully decadent example of history repeating itself.


Reading and Writing

Growing up, I was only allowed to watch TV on Thursdays—that was when Okey Ka Fairy Ko aired—and on weekends. So I spent many quiet nights reading and going through children’s encyclopedias and fairy tale books to my heart’s content (my dad also owned bookstores back then).

With all that reading came writing. My earliest memory of being ‘published’ was in second grade, when I wrote a poem(?) for Mother’s Day that came out in the school paper. I still vividly remember because that was the only time I didn’t spend my 10-peso allowance for a day (or two) so I could buy my mom this red-orange lipstick from the store beside my school.

As the years went by, writing and reading have been mainstays in my chosen career path. When I got a copy editing job at a famous fashion retailer in New York, I was stoked: What could be better than reading all day while getting to look at beautiful clothes in the process? When I had that job, I also did my writing projects at night. To me that was the perfect work balance doing both the things I loved to do.

These days, I still try to maintain that equilibrium of doing the things I enjoy and, even if it’s sometimes literally just pennies, earn an income in the process. Like my dad said (and that I always repeat), “Do something you love to do and the money will follow.”


Drawing and the Arts

Now, I’ve never really fancied myself a drawer. I’ve carried what I call ‘drawing guilt’ ever since that summer when I was about 8 and my mother got me a portrait sketching book. I got impatient following the steps, so I traced the faces. When my parents got home that day, my mother kept on raving about how talented I was and how marvelous my drawings were. I didn’t have the heart to tell her that I cheated.

So all my life, I simply assumed that ‘art’ wasn’t really my thing or calling. After all, I’d worked with so many amazingly talented artists and art directors and there was no way my stick drawings could have been up to par with what they produced.

When I got into makeup artistry, I did wonder why I was able to shade people’s faces, but was still ultimately clueless when it came to sketching and drawing. I figured, I probably just had to take up an art class to learn technical skills.

It wasn’t until years after that I would find out from a ‘real’ artist that tracing was actually a start, and that it was perfectly okay! So instead of feeling guilty about tracing those portraits, I could’ve persisted and become really good at drawing. Oh well.

My mother recently cleared her storage room and unearthed some ‘paintings’ (I really am uncomfortable with the whole artsy-fartsy thing in relation to myself) I did when my little brother was younger and had this kid easel set up in the living room. When I saw them, I was surprised: They actually looked better than what I remembered. So maybe I could pick up ‘drawing’ and ‘painting’ as sensible hobbies after all, without being embarrassed or feeling pretentious, and maybe someday, no longer underestimate my art skills.

I’m not saying I’m going to ditch everything and live in the woods to take up painting full-time, or anything extreme like that. What I do want to do is get to know other tools—I am now absolutely curious about Adobe Illustrator—that could further hone any skill I may (or may not) have. If I now draw like a 5-year-old, maybe 10 years from now I’ll start drawing like a 20-year-old, and so forth.

My ‘art’ skills may never catch up to my real age, but I’m only happy to explore.

Part of this month's Cosmo Series, 16th of 16 posts also published at Cosmo.ph.

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Seven Easy Ways to Stay Slim

3:02 PM / Posted by Mariel / comments (4)

No pressure: Find an easy, breezy food and fitness combo that works for you.

Ever since that year I’d uncannily gained 15 extra pounds (it took a year to shed them), I thought I’d completely resolved my body issues and have learned to be happy with what I weighed. Because when I did get fat, only then did I realize I was thin before after all.

Except that from time to time, I still get bothered by superficial concerns like how my belly spills over my jeans, or how my already chubby cheeks have become more pronounced in the last few years.

I understand with women, it’s a constant struggle to accept and appreciate—or even love—what we were born with, all the physiological facets and contours that make each form unique.

I’ve picked up some strategies throughout the years to help combat the body blahs, whether it’s that puson [paunch] that makes you look pregnant, or those stubborn five pounds that seem more noticeable during that time of the month. I’ve learned to turn to them whenever I need a nudge or just overall accept the present and, as much as I would like to look (and weigh) like my 22-year-old self, my priority these days should be to be healthy and enjoy life and its multitude of culinary delights. And if you’re lazy like me, scanning—and following—these tips should be a piece of cake.

1. Start Small

I was a former athlete and I now live a sedentary life. And the thought of exercising just makes me want to be even more sedentary. I bet this is a common dilemma. My solution is to start really small: as in something so miniscule and seemingly irrelevant that it doesn’t put pressure on you to charge full steam ahead in terms of going to the gym and getting on the fitness bandwagon.

The other day I decided to get on a treadmill for exactly five minutes. That's right: five minutes of leisurely walking, no more, no less. I was literally still in my sleepwear and just slipped on my rubber shoes.

It doesn't even have to be a treadmill: you could grab a jump rope, do one push-up here, a crunch there. As the days go by and at your own pace, add little increments to your routine of choice. Before you know it, five minutes on the treadmill becomes seven, and then 10; one crunch and push-up becomes a set of 12. And surprise! You're actually…working out!

But if you’re still not ready to get off the couch just yet, skip to the next step…

2. Make Like The French

I had a Parisian colleague who stayed thin throughout the time I’d worked with her. And no, she didn’t obsess about what she ate or how often she exercised. In fact, she signed up for the company gym but only ended up going once a month. She would eat a croissant for breakfast at her desk daily, and almost everyday, she and I went to the same lunch buffet line in the cafeteria. One time, she even invited me to her apartment to dinner where she made pasta with cream and salad, which we enjoyed with glasses of wine and hunks of bread.

I know genetics plays a big part in how our body morphs (or dismorphs), but what I noticed with the French (at least from this one person I’d befriended) is that they eat in moderation and enjoy exquisite things and aren’t likely to binge on them. They have cheese with every meal, but not slabs of it. They have dessert with lunch, but not the whole cake. Realizing—and then copying—this manner of eating, I noticed that I rarely feel deprived (or worse: guilty) for indulging.

So if you’re craving for ice cream and cake, don’t skimp by going low-fat or diet. Get the real thing and don’t torture yourself into thinking that you’re never ever going to have more of it afterwards. Just feel welcome and entitled to the food you love to eat. You’ll be surprised that this tactic actually makes you eat less.

3. Take It From Chin-Chin

I met the actress, Chin-Chin Gutierrez, at a shoot a few years ago. Both vegetarians at the time (I now eat chicken; I think she’s still vegetarian), we got to talking about food and nutrition. She mentioned a particular sequence of eating and a theory that made sense and to this day I still try to follow: She said to start a meal with something raw, like fresh fruit or a crisp salad. Since these are natural products, our bodies recognize them easily and our stomachs produce enzymes that help digest food and whatever comes next in the meal.

That versus the usual way of eating something hot and cooked, and having fruit for dessert. From what I remember, this is how she explained it: “The hot meal has already been processed so it ‘surprises’ your belly. So by the time you introduce fruit for dessert, the enzymes go into overdrive and that’s when you get gas.

Again, this is just a theory, but I like the idea of prepping your belly to digest food more efficiently (and well, yes, have less gas in the process).

4. A Little Green Tea (Goes A Long Way)

I’ve heard before that Oprah was a staunch believer in the metabolism-boosting benefits of green tea. And I’ve seen people lose weight from taking concentrated green tea supplements. Now, I’m averse to anything in pill form unless it’s Claritin, Tempra, or Vitamin C, so freshly-brewed green tea is fine by me.

I actually started drinking tea not because of Oprah or those people who have lost weight, but rather, I quit going to Starbucks that year I started paying rent. I had to improvise and budget my money strategically, so home- (or office) made green tea it was for me.

Since I also happen to love dessert, I try to make it a point to wash it all down with tea—hot or cold, with little or no sugar especially when I’m already eating something sweet. I go as far as carry my own packets for when I’m being a cheapskate and just order hot water in restaurants.

5. Look Up!

Just like those ballerinas and dancers: It’s all about posture and form. Standing tall gives the illusion of a leaner, longer body. So if you find yourself staring at your belly, that means you’re not holding your head up high and you’re most likely slouching. Remember: It’s also about confidence. And the neatest part about confidence is that you can "fake it ’til you make it."

6. The Abs Diet

Some people have found fitness success in the South Beach Diet, or even Atkins. Personally, these programs have failed for me for the sole reason that they require one to give up sugar (and carbohydrates) for the first two weeks.

Now, I live and breathe sugar. Not a day goes by when I don't have a piece of chocolate or anything sweet. During previous Lenten Seasons, I chose to abstain from dessert or chocolate on Fridays, only to find myself waiting for midnight to have a piece of chocolate. I know it defeats the whole purpose of sacrificing and abstaining from something. But you get the drift.

Anyway, what worked for me that year I gained all that weight (that I still try to follow to this day) was the Abs Diet [Rodale] by US Men's Health editor, David Zinczenko. I went straight for the spin-off book, Eat Right Every Time Guide, because it was so small and undaunting. But boy, was it a treasure trove of easy, practical information that has helped keep the weight off, give or take a few pounds.

What I love about the Abs Diet is that it isn't really a ‘diet,’ but more of a lifestyle program that tells you what you have to eat MORE of, not the other way around, as in the case of other eating plans. The core of the program is the ABS DIET POWER 12, which stands for:

Almonds and other nuts
Beans and legumes
Spinach and other green vegetables

D
airy (fat-free or low-fat milk, yogurt, cheese)
Instant oatmeal (unsweetened, unflavored)
Eggs
Turkey and other lean meats

Peanut butter
Olive oil
Whole grain breads and cereals
Extra-protein (whey) powder
Raspberries and other berries

You only read the book once and you're pretty much set. No need to count calories or remember certain carbohydrates that are allowed or not allowed. Just eat often (Zinczenko recommends six times a day) and sensibly from the list above. Easy, right?

The small book also discusses fastfood options for when you’re on the go, plus easy MICROWAVEABLE breakfasts you can take with you to work or for those hectic days when the last thing you want to think about is your diet. After all, diet culprits are triggered by those hunger pangs when you can't think straight that you just reach for the next sugar bomb or grease grenade to quell the hunger…or mindlessly chow down lunch in front of the computer.

Zinczenko also addresses the issue of belly fat in the book (as the title suggests). “[This] is the most dangerous kind of fat. That’s because belly fat often comprises both subcutaneous fat (fat that’s under your skin) and visceral fat (fat that lies beneath your stomach muscles, snug up against your internal organs). It’s this second type, visceral fat, which can cause some long-term harm,” he explains.

“In one report, researchers concluded that visceral fat is the single-best predictor of diabetes.” Other studies also link that extra fat on your midsection as an indicator for high cholesterol and heart problems down the line. “Shedding fat from your frame is essential to living long and healthy,” says Zinczenko. So beware.

Anyway, if that doesn’t get you picking up the Abs Diet, just know that on it, you get to eat ice cream(!) AND lose weight at the same time! Not kidding.

7. Celebrate The Non-negotiables

Now, back to genetics: there are some things you can’t change unless you’re willing to go through the hassle of plastic surgery. In my case, I’ve always had a belly and paunch, even way back in high school when I only weighed as much Nicole Richie. The puson is just in the family.

It has crossed my mind several times to get liposuction (or mesotherapy injections), even on my cheeks or arms. But then again, I know that after lipo, the fat you do accumulate could show up in really odd places—like the armpits. I don’t think I’m ready to hop on that roller coaster. Plus, over the summer I’ve had some lumps on my breasts surgically removed; it wasn’t the most delightful experience and I promised I’d never ever go through surgery for the sake of vanity: It’s just not worth the pain and stress for me.

Besides, understanding your own unique contours and lovely lady parts makes fashion a more enjoyable undertaking full of promising surprises. Can you imagine what fun it is to find the perfect floral dress that accentuates your curves, or that skirt that emphasizes your behind in the most flattering of ways? If you’re considering cosmetic surgery, I suggest splurging on a new wardrobe instead and a night on the town with your best girlfriends. (And don’t forget the cake!)

Disclaimer: Before trying any new diet, eating plan, or exercise regimen, consult with your physician.

Part of this month's Cosmo Series, 15th of 16 posts also published at Cosmo.ph.

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Sweet Intermission

11:16 AM / Posted by Mariel / comments (10)


While I wait for Cosmo.ph to upload my next few blog entries, here's a sweet break from the series: a double-layer carrot cake with cream cheese frosting. Yum!

I made this the other night and I must say it's delicious—a bit too many raisins for my taste, but overall scrr-umptious. I followed Ina Garten's recipe from FoodNetwork.com which you can find here. You can also turn this into carrot squares or cupcakes, and adjust the baking time accordingly.

In Manila, my friend Sharlene Tan—an entrepreneur, former Summit editor, food writer, fashion stylist, jewelry designer (whew!)—made the best carrot cake squares ever! One day at the office, she just handed me a box of those gorgeous, gorgeous, creamy squares of bliss. Talk about sweet :)

Just a few tips if you're planning to try Ina's (yes, in my mind we're on first-name basis) recipe:

1. If you're not that much into raisins and walnuts, add less than what the ingredient list calls for.

2. If you do keep the raisins, you might want to cut back on the sugar, perhaps a fourth to half a cup less. Between the dried fruit and powdered sugar in the cream cheese frosting, it's quite the sugar bomb.

3. Try not to eat the cake right after you bake and frost it. Trust me, it's better the next day after it sets in the refrigerator. And the next (if it's not gone by then!).

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At last…

6:08 PM / Posted by Mariel / comments (2)



After several attempts at making muffins last year, and another failed (flat/sunken) try a few days ago, I've finally succeeded in making blueberry muffins that looked like how they were supposed to look like. You see, unlike cookies and brownies, or even some cakes, muffins require unbelievable precision and an exact method to yield perfectly domed and crumby results. This time around, I used a kitchen weighing scale (to measure the flour) and I believe that made a world of difference.

If you're curious, I followed Alton Brown's recipe from a Good Eats episode ("The Muffin Method Man") which you can find here. Brown describes in great detail—and in an absolutely fun way—the science behind this tricky baking territory. Enjoy!

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Happy Cupcakes

11:52 PM / Posted by Mariel / comments (5)

Classic vanilla cupcakes with fluffy white frosting.

Here's a sweet intermission while I'm brewing the next Inspiration blog post. I made these from Martha Stewart's White Layer Cake recipe on her website, turning it into cupcakes for easy access and enjoyment. I iced them with her 7-Minute frosting recipe as well.

I know making these treats may sound tedious—you'll be wielding an electric beater for the most part, separating egg whites, sifting flour, etc.—but trust me, it's fun and delightful...especially when you find that you have a big tub of white icing leftover to enjoy.

You know I'd ship these out to you guys if proximity and shelf life weren't an issue!

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Blogging and Baking

7:39 AM / Posted by Mariel / comments (4)

I stumbled upon baking in the same way I stumbled upon blogging: An opportunity (or need) presented itself and I took it.

My first blog, Chocolate Soundboard, started as a literal online journal in 2003. I needed a space to write down random thoughts—like one does on a diary—when I was away from my computer at home (i.e. in between writing articles at my work desk in Seventeen). It was quite the private space I'd intended it to be until I accidentally made it show up on Google...quite a happy accident, if I knew back then how important something like that was nowadays.

Baking, on the other hand, was something I did briefly in college. I was living with my cousins and their parents, and my aunt had the Mrs. Fields® Cookie Book. It was a treasure trove of sweet delights and each recipe was surprisingly easy to follow, and not to mention, naturally decadent. At some point, my cousin and I sold white chocolate chip cookies to classmates (for about a week).

Moving houses, even continents, I just completely stopped and moved on to other pursuits both in life and in the kitchen—until recently when I found myself wielding measuring cups and chocolate chips once again. I did make a few batches of brownies and muffins in New York, but for some reason, cookies trigger different memories and touch a special place in my heart.

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Perfect Day

8:01 PM / Posted by Mariel / comments (0)

View from Mother Cabrini Shrine.

• Hotel breakfast with family: orange juice, scrambled eggs, toast, cottage cheese, oatmeal. (Yes, all mine.)

• Walk in the park; helped teach little bro how to ride a bike. Got a good workout from holding his seat and sprinting as he pedaled.

• Swam in a warm pool while the parents shopped for Western boots.

• Got snacks from the small 'market' in the lobby: Nestle Toll House ice cream sandwich, mixed nuts, and lemonade; hung out in relatives' room, who later arrived with pizza slices.

• Went home to give everybody time for siesta. I made my first batch of chocolate chip cookies in years (haven't made any since college).

• Back to the hotel to pick up aunt and uncle; drove to Red Rocks Ampitheatre, but didn't get in because of a concert; ended up at the Mother Cabrini Shrine where we climbed hundreds of steps to reach the top of the hill (mountain?). Prayed.

• Hearty dinner of sizzling salmon fillet, asparagus spears, and wasabi garlic mashed potatoes. Leisurely accessories shopping for cousins/nieces at Forever 21.

• Quick shoe scan where I found a cute pair of Puma sneakers called "Simplice." (No, I didn't buy them, was just happy to look around.)

• Wished family Bon Voyage!; lots of hugs and goodbyes. Got sad ... all the more I now look forward to the holidays.

• Home. Chai latté. Chocolate chip cookie. Blog.

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