Pre-Colonial Philippines Reference Post.

akoaykayumanggi:

So in honor of Pre-Colonial History and Culture Month in October in dA and the APH/MAAF/ASEAN community I have decided to make a list of resources to help those of you that will be participating in the month long challenge of drawing Piri with no influences of colonialism. For those of you who aren’t participating but would like to know more about our pre-colonial history and cultures as well feel free to check them out too.

Now there are no written records written by us because we were an oral culture, any stories and important information was passed down orally through each generation. The only things we actually did use our writing was for poems, songs, and short messages with one another. If we did write down any information they were on perishable objects like bamboo or palm leaves, and if not they were on things like the famous Laguna Copperplate, however we haven’t found them yet. Perhaps someday we might find some more written records by us but for now we still haven’t found any besides the Laguna Copperplate, so we must make do with what the early Spaniards wrote about us and the islands, which thankfully they did in some detail or else none of that would be known today. That and also records from neighboring area’s like China and Borneo.

So go forth my peasants! And start learning about our pre-colonial cultures that is sadly not taught in schools, and start drawing Piri embracing her pre-colonial history and cultures for pre-colonial History and Culture Month! I’m looking forward to seeing all our your drawings and fanfiction! :D Remember if you have any questions on anything feel free to message me.

Posts written on the Pinoy-Culture blog

Books, Essays, and Primary Written Accounts

(For Barangay, reading the book is limited so if you want to read certain pages look at the contents pages with all the chapters and go to where you want to read and learn most. Now if you have passed your limit of viewing, you can go to the other Google books site (Philippines or U.S.) and continue where you left off until you get pass your page viewing limit again.

Video’s

Clothing References

384 notes

To All Writers of Everything Ever

latenightspooky:

I need to ramble about this:

Also known as the best writing program ever! It’s a full-screen writing program!

So you open it up, and it looks like this:

You’re thinking, “Ok, so what? It’s a screen with a picture. Whoopdie do.” But it get’s better! It’s customizable!

See that “appearance”? Click it.

You can also use custom fonts that you have installed!

See that “music”? Click it.

If you drag your own music into the folder, like so:

You get this!:

But wait! It gets better!

See “typing sounds”? You can change those too!

Perhaps the best is - YOU CAN USE ANY PICTURE FOR THE BACKGROUND. It will automatically fade it for you!

Seriously, guys, this tool is wonderful. You can use it for:

  • Research papers
  • Novel writing
  • Play writing
  • Short stories
  • Homework assignments
  • Ranting about your friends when they piss you off
  • Writing your shopping list

It auto-saves. It exports to .rtf. Hotkeys from Word for italicize, underlining, and bold work. You can print RIGHT FROM THERE.

And the seriously best thing ever?

It fits on a flash drive. The entire thing with added music is maybe 131MBs.

The bestest thing ever.

It’s free.

(Source: beenokle.com, via dalecoopers)

59,325 notes

kingofmockingjay:

THEME #003 — {live preview} - {download}

This is my third theme. The width of the sidebar image is 300px. Ask me if anything goes wrong. Please like this post if you take!
May the odds be ever in your favor!

kingofmockingjay:

THEME #003 — {live preview} - {download}

This is my third theme. The width of the sidebar image is 300px. Ask me if anything goes wrong. Please like this post if you take!

May the odds be ever in your favor!

(via theme-hunter)

127 notes

catgasmic:

PAGE THEME #002 - TAGS PAGE

Preview: Colour Version | Dark Version Install: Colour Version | Dark Version How to: Install | Edit the colours, ect | Add tags and columns

Please do not use this theme as a base or steal the codes and claim it as yours.
If you need any coding help, ect. Just feel free to ask, but please don’t steal or remove the credit… …because I don’t know who you are. But I will find you and kill you. HAHA SORRY I HAD TO PUT THAT THERE….I’m lame.
But seriously. I know how to find you if you violate the terms c:
If there is any glitches / problems with the theme or you need help on something, feel free to ask me ^^!
Please like or reblog if you use this theme!  

catgasmic:

PAGE THEME #002 - TAGS PAGE

Preview: Colour Version | Dark Version 
Install: Colour Version | Dark Version 
How to: Install | Edit the colours, ect | Add tags and columns

  • Please do not use this theme as a base or steal the codes and claim it as yours.
  • If you need any coding help, ect. Just feel free to ask, but please don’t steal or remove the credit… …because I don’t know who you are. But I will find you and kill you. HAHA SORRY I HAD TO PUT THAT THERE….I’m lame.
  • But seriously. I know how to find you if you violate the terms c:
If there is any glitches / problems with the theme or you need help on something, feel free to ask me ^^!

Please like or reblog if you use this theme!  

(via theme-hunter)

1,919 notes

Read More

(Source: nada-interessante)

197,268 notes

99 Life Hacks to make your life easier!

Read More

(Source: shialabeowulf, via shialabeowulf)

333,121 notes

prettygirlfood:

Pressed Italian Sandwiches
Ingredients
6 small Ciabatta rolls (or you can use large buns or bread and slice up after)
2-3 Tbsp. butter
3 red peppers
1 large bunch of arugula, rinsed and patted dry
1 (200g) carton of Tre Stelle™ Bocconcini medallions (or if unavailable, you can slice a Bocconcini ball)
Assorted Italian cold meats, about 250 – 300g. (I used Soppressata Salami, Capocollo and Napoli Salami)
Balsamic Vinegar
Olive Oil
Salt and Pepper, to taste
Instructions
To roast the red peppers: Set your oven to the Broil setting. Slice the sides off the red peppers and place skin side up on a baking sheet (*I like to trim the ends so they lie as flat as possible, as they will brown better than pieces that are sloped). Place under the broiler until very well charred (black) on top, about 10 minutes (watch closely after 5 minutes. You’ll want them to be mostly blackened on top.) Remove from the oven and immediately place the peppers in a plastic ziploc bag. Pop in the refrigerator for 30-40 minutes. Remove peppers from bag and peel off the blackened skin with a knife. Discard the skin and place the peppers into a small bowl. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Set aside.
To prepare the sandwiches: Cut your ciabatta in half and butter each piece (or you could brush with a bit of olive oil, if you prefer, but butter will help prevent moisture from getting into the bread. Especially butter well under the red peppers if your sandwiches will be sitting for more than a day.). Place a layer of red pepper on bottom slice of bread. Top with a generous layer of cold meats (5 or 6 layers). Take your Bocconcini slices and place on a piece of paper towel. Top with another piece of paper towel and pat to dry a bit. Top the cold meat with a layer of the Bocconcini slices. Drizzle some balsamic vinegar over the Bocconcini slices and sprinkle with salt and pepper. Top with a generous layer of arugula. Top with top slice of ciabatta.
Wrap each sandwich tightly with plastic wrap and place on a platter or baking sheet. When all the sandwiches are prepared, place the platter in the refrigerator. Place a heavy skillet on top of sandwiches to apply weight (if you don’t have a heavy skillet, top with another baking sheet and place some large cans on top for the weight).
Refrigerate at least 6 hours or ideally, overnight.
When ready to serve, remove from plastic wrap. If desired, you can trim the sides and ends of the sandwiches to make neat sides and to enjoy the wonderful colours of these sandwiches.
Number of servings (yield): 6

prettygirlfood:

Pressed Italian Sandwiches

Ingredients

  • 6 small Ciabatta rolls (or you can use large buns or bread and slice up after)
  • 2-3 Tbsp. butter
  • 3 red peppers
  • 1 large bunch of arugula, rinsed and patted dry
  • 1 (200g) carton of Tre Stelle™ Bocconcini medallions (or if unavailable, you can slice a Bocconcini ball)
  • Assorted Italian cold meats, about 250 – 300g. (I used Soppressata Salami, Capocollo and Napoli Salami)
  • Balsamic Vinegar
  • Olive Oil
  • Salt and Pepper, to taste

Instructions

  1. To roast the red peppers: Set your oven to the Broil setting. Slice the sides off the red peppers and place skin side up on a baking sheet (*I like to trim the ends so they lie as flat as possible, as they will brown better than pieces that are sloped). Place under the broiler until very well charred (black) on top, about 10 minutes (watch closely after 5 minutes. You’ll want them to be mostly blackened on top.) Remove from the oven and immediately place the peppers in a plastic ziploc bag. Pop in the refrigerator for 30-40 minutes. Remove peppers from bag and peel off the blackened skin with a knife. Discard the skin and place the peppers into a small bowl. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Set aside.
  2. To prepare the sandwiches: Cut your ciabatta in half and butter each piece (or you could brush with a bit of olive oil, if you prefer, but butter will help prevent moisture from getting into the bread. Especially butter well under the red peppers if your sandwiches will be sitting for more than a day.). Place a layer of red pepper on bottom slice of bread. Top with a generous layer of cold meats (5 or 6 layers). Take your Bocconcini slices and place on a piece of paper towel. Top with another piece of paper towel and pat to dry a bit. Top the cold meat with a layer of the Bocconcini slices. Drizzle some balsamic vinegar over the Bocconcini slices and sprinkle with salt and pepper. Top with a generous layer of arugula. Top with top slice of ciabatta.
  3. Wrap each sandwich tightly with plastic wrap and place on a platter or baking sheet. When all the sandwiches are prepared, place the platter in the refrigerator. Place a heavy skillet on top of sandwiches to apply weight (if you don’t have a heavy skillet, top with another baking sheet and place some large cans on top for the weight).
  4. Refrigerate at least 6 hours or ideally, overnight.
  5. When ready to serve, remove from plastic wrap. If desired, you can trim the sides and ends of the sandwiches to make neat sides and to enjoy the wonderful colours of these sandwiches.

Number of servings (yield): 6

1,724 notes

ramshackleglam:

Love this idea, mostly because fresh herbs are crazy expensive and I never use them all up before they go bad: chop up your herbs and stick them into an ice cube tray, then cover with olive oil and freeze.
Toss a cube or two into your pan whenever you’re in need, and presto: fresh herbs, all winter long.

ramshackleglam:

Love this idea, mostly because fresh herbs are crazy expensive and I never use them all up before they go bad: chop up your herbs and stick them into an ice cube tray, then cover with olive oil and freeze.

Toss a cube or two into your pan whenever you’re in need, and presto: fresh herbs, all winter long.

40,222 notes

ELEMENTARY BEEinstall | bee credit | code credit

ELEMENTARY BEE
install | bee credit | code credit

(Source: joansing)

258 notes

thepartyrehab:

Pumpkin Pie Milkshakes.
Ingredients & Measurements:
2 cups Vanilla Ice Cream
1/2 cup Milk
1/4 cup Cream or Half & Half
1 Tbsp Vanilla Extract
2/3 Pureed Pumpkin
1/2 Tbsp Pumpkin Pie Spice
1/3 Cup Graham Cracker Crumbs
2-3 oz. Bourbon
Frosting & Sprinkles
Instructions:Add all ingredients to a blender until mixed well. Rim glasses with a very light coating of frosting and dip in sprinkles. Pour the shake into the cup and sprinkle cinnamon on top. Top with whipped cream if you want & enjoy!

thepartyrehab:

Pumpkin Pie Milkshakes.

Ingredients & Measurements:

  • 2 cups Vanilla Ice Cream
  • 1/2 cup Milk
  • 1/4 cup Cream or Half & Half
  • 1 Tbsp Vanilla Extract
  • 2/3 Pureed Pumpkin
  • 1/2 Tbsp Pumpkin Pie Spice
  • 1/3 Cup Graham Cracker Crumbs
  • 2-3 oz. Bourbon
  • Frosting & Sprinkles

Instructions:
Add all ingredients to a blender until mixed well. Rim glasses with a very light coating of frosting and dip in sprinkles. Pour the shake into the cup and sprinkle cinnamon on top. Top with whipped cream if you want & enjoy!

(Source: itspartyrehab, via wraparoundcurl)

41,942 notes