Chicha atbp

Do you recognize this pica pica? Right, cheese-covered-cornick! Guess where we were munching them? Ahmmm.... this is an almost overdue write up of that event, an exhibit of three Thomasian artists at the Shangri la sometime in June :D- If laziness bites it's not easy to get off it's teeth from under your skin. I bet you'd nod in agreement!

Back in the days, I enjoyed covering art exhibits and painting competitions. It was not only to appreciate the skills and precious works of both budding artists and seasoned ones, it was to rub elbows with them and to photograph them for it's my purpose there, errr work...Food is another motivation! Kidding (but half meant), food is the spice that keeps everyone in such gatherings, well; ticking. When one gets bored about talking over art, food will be the next best subject. I don't remember having cornick back then but I surely remember fingerfoods and hors d'oeuvres as the always-present-treats. There were chicken nuggets, nacho chips, mini cupcakes and more.

This event though was covered by my brother-in-law. He knew that hubby and I are Thomasians so he invited us. What a coincidence that the exhibit was a tribute to three graduates of the College of Fine Arts where hubby is also an alumnus. We met Ms. Nady Nacario, hubby's former professor and also a frequent acquaintance of mine when covering University events.

The exhibit featured works by Oliver Rabara, Jane Arrieta-Ebarle and Mario Parial. Rabara is best known for his caricatures, which for him "is not photography, not painting, not digital art but a a philosophy of caring... looking through a person's deepest seat, enjoying the moment and the essence of the character it is a philosophy of capturing, reducing someone to an unsightly first, but in the end it is embracing you who has found you."

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Ebarle,Philippine Art Education AssociationPresident is distinguished for her ethnic elements interpreted on her canvasses.

Parial, a Multi Awarded Filipino painter,printmaker, sculptor and photographer, enjoys mixed media in his artworks. His works are also sold at Sotheby's a nd some of his works were featured in limited edition stamps.

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Mary Cristie Que; 8x10" by Oliver Rabara

Cenon Rivera; Pen and acrylic on canvas, 18 x 18" by Oliver Rabara

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Tausug III; acrylic, 25x25 by Jane Arrieta-Ebarle

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Going up, coming down; Mixed media by Mario Parial.

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We ended the night with a souvenir photo of course...

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Tisch

Remember Joey and Chandlers' foosball dining table? :D It might seem odd to have a fusion of dining tables and game tables for different purposes but that's Joey, what couldn't be so odd? Seriously though, the kids enjoy this game but I don't think its the best time to buy it for our small home...such an unfortune time because premiergametables.com is shipping for free on orders over 99$!

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Yili, wraps and crepes

Remember Pizza cones from Kono Mania? I blogged about them here, I did mention how their location is not the best place at the foodcourt. Sandwiched with a running sushi restaurant on the right and fast food chains and noodle houses on the left, foodlovers end up in one of those before getting at Kono Mania. It must be the reason or another that the place closed down,. Where it was now stands Yili, a new fast food joint serving crepes, wraps, soup, noodles and sandwiches.

It was one early morning when I visited Yili, the crew (there were only 2) were still setting  up so when I ordered a combo meal, a wrap of your choice and a drink, I was told that it's not yet ready. So I opted for a single wrap and then an iced tea, which makes me wonder what was not yet ready since he prepared the wrap anyway ;-)  I must be really hungry then to not ask. Wrap contents could be tuna, salmon, and the usual healthy fare. Crepes could be quark cheese, nutella and a fruit selection (served with whipped cream, chocolate or ice cream). I didn't take notice of the noodles, soup and sandwich menu but I surely will when I come back!

Prim and proper best describes Yili!

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Yili
Millenium City foodcourt
Handelskai 94-96 1200 Vienna

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Sadillemon (Salmon, dill and lemon!)

Ingredients:

* 4 6-ounce salmon steaks or fillets

* 4 tablespoons lemon juice

* 2 tablespoons vegetable oil

* 1 tablespoons lemon zest

* 2 teaspoons dried dill

* 2 cloves garlic, minced

How to:

Combine lemon juice, zest, oil, dill and garlic in a large resealable bag. Add salmon and turn to coat. Refrigerate for 2 hours. Preheat grill. Remove salmon from bag and place on hot grill. Brush with marinade. Grill for about 4 to 5 minutes per side. Remove when done. Salmon should be light in color and flake easily through the thickest part.

Note: This dish can also be baked :)

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