The Richness of the Past: Sef’s Original Homemade Brownies

This is a one on one interview with my Lola Josefs “Sef”. Staring at her while she’s telling stories makes her smile glow continuously. That’s why I didn’t even wonder na saan nangangaling yung “Richness” sa Taste ng Brownie Recipe niya. 

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Origin (1960)

When Notre Dame of San Jose was opened as a private school, there was a “Rigodon” which is the Changing of directors, directors such as Priests of different congregations and Marist brothers. Then the Director of Notre Dame of San Jose was a Marist brother, he was no other than Brother Joseph Damian Teston who happens to have a mother whom he said “let the children grow by eating brownies every day” so the mother baked brownies every day. Using the right ingredients, such as walnuts, rich fat evaporated milk, butter (if possible the best butter) with the best chocolate powder, flour, eggs, and sugar. It so happened that he was the president of Notre Dame of Marbel College now NDMU Notre Dame of Marbel University. Every time he has his visitors, especially from abroad, he invited them for a lunch at Notre Dame of San Jose which he called his University. So every time he has special visitors, he asked me to bake brownies so he buys the best ingredients for the brownies which the visitors liked very much. So I tried my very best to bake the best brownies until I made friends with all the Bishops assigned in Cotabato City and Marbel especially Bishop Mongeau who loves eating brownies very much. So when he comes to Marbel, he visits us in our house and asks for brownies. All Bishops assigned her in Marbel who also love Brownies very much so everytime they have a special occasion, Brother Damian always requested me to bake Brownies for them.

The Brownies

Brother Damian’s mother used to send us Fresh Walnuts still with shells which the children (students) break using the hammer. So with the rest of the ingredients Brother buys them from the different stores and bring them to Notre Dame of San Jose to be bake. That’s how I was made known to baking the best brownies in town so until now.

The Connection

I taught my students how to bake brownies in the class until all of them learned even the boys with their teachers. Much more, Notre Dame of San Jose was one of the recipients of the Catholic relief services which includes flour, powdered milk, butter, cooking oil and cheese. That’s how I was able to improve the baking of brownies. I picked some of my talented students to bake brownies in School especially when we have visitors.

 

The Struggle with Baking  1975-1980

We lack ovens, baking pans and mixing bowls. Instead, we use small basins, we kerosene stove with portable ovens. We obtain our baking utensils by sending our native projects made of coconut materials such as guinit bags, guinit slippers, and guinit hats to the States through Brother Damian. He distributed it among their family friends in the States and in return he was given an amount to buy the things we needed for baking such as Kerosene Stoves with portable ovens. Then when Bishop Arliss, was assigned in Marbel as Bishop, he did the same. Through him we send ipil-ipil projects made out of ipil-ipil seeds just like ipil-ipil necklace, bracelet, centerpieces of ipil-ipil seeds for flower vases. Until such time, the School was able to buy a Lagermania oven with a refrigerator from the solicitation of Bishop Arliss. Because of the Facilities we had, our work became lighter.

At Home

Before we even started selling brownies, during weekends, my grandchildren and I bake brownies especially for meryenda (snacks) until all of them learned how to bake brownies taken from my own original recipe.

Now

So when Mr. Parcon and Myself retired from School we had several cooking utensils accumulated for the school which is being used until now. And by this time, my grandchildren are trying to follow my ability in baking brownies with their added ideas.

Thank you for your support!

-Sef’s

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Snapshot Blog Life: Food Doodle Blog

Biography

I always wanted to have a catchy Biography phrase for my readers to relate to, but I always think about giving up to just enumeration stuff to express facts about me. In this post, I would like for the readers to read about my life being a Food Doodle Blogger via SnapshotBlogLife Instagram account of mine. I have multiple Instagram accounts with different niches, from a personal account to a business account and creative escape account too. Today, I’m here to express my goal to share my insights about food, drinks and how I managed to express my words to the world in making doodle-inspired food known to my followers. I wanted to give my followers ideas, recommendations, and feedback on whatever food I may encounter. From the Local scene to internationally loved delicacies considerably the best tasting foods all over the globe.

First of all, I’m Nicole Alngog, short version, 25, single, pride, medical technologist, storyteller and an active member of the social media scene. Google my name and you’ll just know. Hahahaha Well, today, I’ll present my Instagram account: @SnapshotBlogLife (Food Doodle Blog) type of account. Below are some of my viewpoints explaining why I decided to give life to this type of food expressions.

Frequently Asked Questions (FAQs):

1. Why the Username?

I made this type of username because it’s so literal, can easily be understood by the people. “Snapshot because not every time you can gracefully capture a photo of the food in front of you perfectly. There are many factors to be considered. Some of them are lighting, angle and type of snap that you’ll use. If you’re alone you’ll have the time of your life focusing 100% on your food but if you’re with a companion who is impatient with your foodporn capturing even when already starving, you’ll be in trouble. For me, it’s all about the snapshot to make a quick photo of your food right before indulging.

2. Why combine food and doodle?

I think the quick and simple glimpse of the food within Instagram feed through the #hashtags are very powerful. The food discovery button is turned on in this phase. It’s not all about what type of food is in the photo anymore, sometimes the “Gimmick” is a very important factor. When I say “ Gimmick”, it’s the uniqueness of the variable within the photo that differs from all the other food blogging styles that you have encountered all over the social media. Whether from pages you follow or based on your reads. I’m a doodler myself, I sketch, draw lines that make up a character randomly. If I incorporate something like Doodling on my photos, I believe my snaps will become more alive because of the added art and worthy details for a simple background to my food snaps.

Moreover, I want to influence my followers whatever experiences I gained from food choices, appreciations as I share my food ideas expressively through this combined medium. I can be the local guide for my Filipino and international followers as they explore more the nature and beauty of the food both they want to indulge and enjoying right at this very moment. Through my food/delicacies recommendations and feedback, I’m hoping these will be a good aid for their curiosity and read-goals even with just discovering food via Instagram. I just wanna make it simple yet beautiful!

3. Why an influencer?

I mean why not? Sharing your thoughts/ ideas on food by adding simple text and sketches are pretty much fun! Even before reaching this decision I asked myself “What makes me happy?” I told myself, whatever makes me happy is what makes me going on with my life. Doing what I love and sharing them to the world doesn’t even hurt. Mirroring happiness is even better than keeping it all to yourself. My inspiration today will still be my type of motivation for tomorrow and so on. “Go in the direction of whatever makes you happy especially when it makes other people happy too” – Nicole

4. My Go-To Food List:
5. Coffee and Croissant
6. Mami + Siomai + Ngohiong
7. Batchoy
8. Ramyun (Anything Noodles)
9. Waffle or Pancakes (either or both)
10. Pasta esp. Pesto
11. Anything Fried x Grilled
12. Milktea
13. Lasagna + Pizza
14. Hamburgers + Fries
15. Siopao

5. Sweet-Tooth List:

1. Brownies
2. Cupcakes
3. Chocs
4. Ice cream (esp. Cookies n’ cream)
5. Raisin and Cinnamon Rolls/Bread
6. Kwek-Kwek
7. Cakes
8. Juice
9. Soya beans based drinks

Thank you for your visit!

Hit my page SnapshotBlogLife: Food Doodle Blog

Some people

they understand what I feel of every day

they try to make me happy with their little ways

they put an effort in everything they wanted me to feel

and I’m blessed to have them in my life

thankful indeed

The phase, this

It makes me more excited . it makes my day fulfilling in some way it thrills my inner vast of feels. Like how the moon makes everyone feel.

My Grandmother’s Original Homemade Brownies in Koronadal City

     This is the photo of the actual brownies my brother made last March. Baked from my Grandmother’s Brownie Recipe from her teaching years. She’s a TLE teacher in the Philippines while being a mom to her grandchildren.

Celebrations among family is common, and because of that food is always present so as the visitors. Many say “your brownies is extremely good especially because it’s not too sweet”. Some even mentioned that our family must venture out for Brownie business.

More than a decade of serving our brownies we didn’t thought about giving it a go just to try.

It’s a matter of time my brother suggested baking some for a photoshoot so that people in social media can appreciate. Below are some of my Grandmother’s or I may say Sef’s Original Homemade Brownies photos.

This is now a level up version of my brother for he added more chocolates leaving the taste not to sweet which is perfect for everybody.

Sef’s Original Homemade brownies made with love – Worth Sharing!

If you’re in the koronadal city, South Cotabato, Philippines you must…

 

Try this new treat for your dessert!

Follow us and visit us in the ff links below:

http://www.fb.com/chewybrowniesofkoronadal

http://www.instagram.com/chewybrowniesofkoronadal

Changing your game

When you change your game for the better, it must sound parallel to what you’re expecting. Though it might be more difficult this time around at least you got your time to manage. If you hook up with a big company and stayed for their 8 hours job offer everyday sticking your butt for the same hours on your not so favorite and comfy chair, these things won’t work for you.

Hey, I’m Nicole and I hooked up with a big online e-commerce from Sept 2017 to January 2018. Not actually my dream job but the pay is reasonable compared to what my profession has to offer here in my country. All I do on weekdays is to sit and live up to their expectations and create. Well, in the first phase it’s all good and that but we cannot defy circumstances especially emergencies at home. It leads me to give up the job and resigned.

It’s not all on the spot you know, it’s planned and such but I didn’t realize that I’ll be caught up on the same matter after that. My next client was one of my old bosses. I’m happy knowing I’m familiar with him a little bit.

What happened was, he asked for a certain type of format for his “own” company he said. I manage to create versions and adjustments for him yet he didn’t stick to his promise of reviewing the end product what he did was say sorry because we had a meeting about the project if it’s a go or not. Take note he told me that’s his company why to delay our transaction because of some I don’t care and I don’t care about matters.

He’s away on Skype for a week and didn’t give me updates on his whereabouts. He left me unanswered and hopeless for the project. What’s awful is that he asked for another day or two to make up his mind. I agreed so as to feel I’m humble enough to wait, what I didn’t understand is that he’s asking for revisions again. Oh C’mon get yourself together!

I’m a freelancer but it doesn’t mean you can abuse my skills and time. Maybe because of the familiarity he decided to take me for granted. But not that time. I’m no up to no good anymore.

What I said was I’m sorry I can’t do it anymore.

What I really wanted to say was: WTH, I don’t need your money wasting my precious time asking for another week to mess with me. The F.

That’s all. Hahahaha

All I wanted to say is that make up your mind and say no to the things that you don’t want to do and don’t live up to your employers all likers and requests if you don’t get the same feeling of success. Stand up for what you love and what can make you feel alive.

 

-Victoria

“Our” not so private life

Unveiled is the truth about our transparency whether in Social Media or even in our personal life. It can be our daily activities, feelings or opinions about certain topic/matter. Aside from our daily mantra, we tend to butt into other people’s ideas and whereabouts. I know you know this for sure because this is the type of life we live right now. Surely, millennials can deeply relate to this and I myself as part of this millennial idea is free to express myself just like what freedom means to all of us. But, there’s this thing we called “privacy” that is bugging me. Why? Because I think the word itself is uncertain, means it doesn’t have its standard limitations per person.

This term is widely requested by the most of us especially introverts and people who believe that their life stories are not for show or not for sale to the eyes and ears of the many.  The problem is to what extent would you like yourself socially be heard and seen by the media/people? How limited is the word “PRIVACY” for you? Does your environment respect what you imply?

Share your thoughts.