Cats and Caboodles

Do visit my furry little pets on our cat blog! I'm running it with my friend Sandrine, another certified cat lover.

Lots of things happened!

If you're trying to find out what happened to Lasang Pinoy, do not despair. It's only on temporary hiatus brought about by several factors: the Asian earthquake that affected internet and phone lines, childbirth, unexpected travel, etc., etc.

We promise you, the hosts will be back soon!

Lasang Pinoy: A Year Old and More!

Lasang Pinoy is certainly going in the right direction - what we hoped for when we were brainstorming a Filipino food blogging event.

After a year, we've had a decent amount of media exposure (slowly but surely, we'd like to think), fantastic themes and ever gracious hosts, new blogs to explore and what have you!

Just a few days ago, Mike wrote about LP for a publication meant for the diplomatic community. Here's what he has to say:

"I wrote an article about Lasang Pinoy’s first anniversary that was published in What’s On & Expat [ page 3, 3-9 September 2006 issue, Vol. XXV No. 35 ].

“What’s On & Expat” is a weekly newspaper for expats in the Philippines and is circulated in major hotels, restaurants, and diplomatic missions."

I was interviewed, hehehe! An excerpt:

“Food blogging will never be the same now that we have ‘Lasang Pinoy.’ Personally, my main reason for writing about hometown food was for my younger relatives abroad who know and eat the food but somehow were disconnected from its origins. I try to research about it to make them better appreciate the food and the culture behind it. In the process, I learn so much myself and this has made me more aware and proud of our culture. We are in search of our identity and if food be the way to finding it, then by all means let’s plunge into the water feet first.” [ LOL! ]

Read the full story over at Lafang!

Thanks Mike!

Easter Food Traditions

For the Holy Week on like to Cook:

Easter Lamb Tradition features a recipe from Meat & Livestock Australia and a link to Niki's rack of lamb with a marinating paste.

Another post featuring a Redcurrant Lamb Roast recipe links to
Sam's (Becks & Posh) Hot Cross Buns, Grab Your Fork's Homemade Hot Cross Buns and Lex Culinaria's roast lamb leg with peach and mint salsa.

The Yema Saga

I didn't want it to turn into a three-ring circus but it seems that's how it's going to be. Aside from my post and Marketman's, a few bloggers have begun to weigh in the issue too. There are angry comments on both our blogs.

What complicates everything is that the author has come out in public and admitted what he did without apologising for the wrongdoing. He thinks it's a slight oversight on his part and people are castigating him for using the pictures without permission. He seems to not have an idea that what he did was stealing. That's one thing. As I said on my post, if he asked my permission, I wouldn't have given it to him knowing he'll be using my picture for a contest that assumes the submissions are original. That's another.

The editor replied to my e-mail. I wonder if she was being sarcastic. Hmmm...