December Filers

[James_and_JoAnne 7]

Well ... the NOA2 wait is over!!! December filers are moving fast !!! yeah!!! JoAnne is sooooo happy and I am sooooo relieved!!!

[lee&jeniebee 23]

LOL did you copy and paste from ManilaToSeattle's recipe today? It's the same one so you have to do another one, like Lumpia or Pancit! Mmmmmmm

Hey did you get a hold of Tim/Mav? What's the story?

Mari

Oh my gosh I didn't see theirs!!! By the way I made this taste dish tonight for dinner, very easy but next time I would consider browning the the meat (I used all pork) before it goes in the first time, the plucking it out, browning it and putting it back in seemed unnecessary?

My contact with tim/mav was on March 30th, they are waiting just like us

[Mariye & Ky 172]

Well ... the NOA2 wait is over!!! December filers are moving fast !!! yeah!!! JoAnne is sooooo happy and I am sooooo relieved!!!

Congratulations James & JoAnne!!!!!!

Yippeee for the Decemberite Family!!!!

Oh this feels so good to know they're not ignoring us.

With love,

Mari

[Mariye & Ky 172]

Oh my gosh I didn't see theirs!!! By the way I made this taste dish tonight for dinner, very easy but next time I would consider browning the the meat (I used all pork) before it goes in the first time, the plucking it out, browning it and putting it back in seemed unnecessary?

My contact with tim/mav was on March 30th, they are waiting just like us

I do not make pork adobo really at all because I think my mom's is the best. However, I was taught old school, and I browned it with the garlic first. Now add bay leaf, sukat (vinegar), soy, more garlic and peppercorn. That's the Northern PI (ILLICANO WAY). My Lola taught me to add one other secret ingredient but I am sworn to secrecy and I won't even tell my mom. Ha ha!! If you make Adobo correctly, you won't need to thicken it with anything because the soy and sukat will tenderize the meat and then mesh with the juices.

Why don't you ask Tim / Mav to come here and post something sometime? They too good for us or what? ha ha!!

OK hello to Jelly Belly Jenny Beeze

Mari

PS: Lee... lol, you're a copy cat! ha ha

[James_and_JoAnne 7]

Congratulations James & JoAnne!!!!!!

Yippeee for the Decemberite Family!!!!

Oh this feels so good to know they're not ignoring us.

With love,

Mari

Thank you Mari!!! And to all the VJers for your support and help!!

[Mariye & Ky 172]

Thank you Mari!!! And to all the VJers for your support and help!!

James, you are still going to submit a recipe from China (JoAnne's region), right? I mean, our cookbook wouldn't be the same without you two! And, btw, now that you're closer to your wedding... have you been doing the Fitness Challenge along with us? Ahem... c'mon James, let's hear about you now, ya stud! lol

Mari

[Mariye & Ky 172]

Hi Mari,

Thanks for the message. Yes, we did get touched on 3/22. I have been a bit behind. Now travelling on business in India. Will go to Singapore on the weekend. I got flights for Piemsiri to join me there. We are excited to see one another again as well as to get to the NOA2.

Sam

Sammy,

While you're visiting with Piemsiri, do you think you could get a recipe from Thailand for our Decemberite Int'l Cookbook?! We'll be looking forward to your recipe as the cookbook wouldn't be the same without Thai food or you two!

God Speed and Good Travels Sammy!

Mari

[Derek and Callie 7]

VSC are so far behind CSC...... regardless gratz to the approvals

[James_and_JoAnne 7]

James, you are still going to submit a recipe from China (JoAnne's region), right? I mean, our cookbook wouldn't be the same without you two! And, btw, now that you're closer to your wedding... have you been doing the Fitness Challenge along with us? Ahem... c'mon James, let's hear about you now, ya stud! lol

Mari

LOL ... yes ok then I will need to submit a healthy recipe to go along with the fitness challenge (which I need desperately ;-) ... JoAnne makes a wonderful Yu Xiang Rou Si as well as Gong Bao Ji Ding ... two of my favorites ... I'll see if I can wriggle a recipe out of her !

James

[Mariye & Ky 172]

LOL ... yes ok then I will need to submit a healthy recipe to go along with the fitness challenge (which I need desperately ;-) ... JoAnne makes a wonderful Yu Xiang Rou Si as well as Gong Bao Ji Ding ... two of my favorites ... I'll see if I can wriggle a recipe out of her !

James

OK Good.

Now HURRY!

Mari

[Mariye & Ky 172]

VSC are so far behind CSC...... regardless gratz to the approvals

I'm thinking not to lose hope here Callie. They might be behind some weeks but if you look at the Berk stats, there are weeks where VSC has more approvals than CSC.

http://cse.ssl.berkeley.edu/igor/vjdata/stats.aspx It seems they have picked up and both were even last week; this week is not over yet, so the numbers for now are not complete for the week. I still am in prayer that we all come out smelling like roses and hopeful yet.

What was the English Gov't's WW2 message to the people?

"Remain Calm and Carry On" (I always liked that statement)

love ya,

Mari

[Derek and Callie 7]

I'm thinking not to lose hope here Callie. They might be behind some weeks but if you look at the Berk stats, there are weeks where VSC has more approvals than CSC.

http://cse.ssl.berkeley.edu/igor/vjdata/stats.aspx It seems they have picked up and both were even last week; this week is not over yet, so the numbers for now are not complete for the week. I still am in prayer that we all come out smelling like roses and hopeful yet.

What was the English Gov't's WW2 message to the people?

"Remain Calm and Carry On" (I always liked that statement)

love ya,

Mari

Thanks for the link, didn't know about this page .

And by the way I'm Derek, Callie is in the USA organising the wedding, I've pretty much been the one doing all the visa stuff haha.

Visa in hand before October 29th please

[ManilatoSeattle 6]

I do not make pork adobo really at all because I think my mom's is the best. However, I was taught old school, and I browned it with the garlic first. Now add bay leaf, sukat (vinegar), soy, more garlic and peppercorn. That's the Northern PI (ILLICANO WAY). My Lola taught me to add one other secret ingredient but I am sworn to secrecy and I won't even tell my mom. Ha ha!! If you make Adobo correctly, you won't need to thicken it with anything because the soy and sukat will tenderize the meat and then mesh with the juices.

Why don't you ask Tim / Mav to come here and post something sometime? They too good for us or what? ha ha!!

OK hello to Jelly Belly Jenny Beeze

Mari

PS: Lee... lol, you're a copy cat! ha ha

Actually I prefer just a chicken adobo! the chicken gets really tender even if it's well done unlike the pork, the pork gets tough when it's over cooked....

[DiZZyLoX 114]

http://www.visajourney.com/timeline/profile.php?id=95688

I am just testing how to make a timeline link. LOL remember, I'm the lamer one when it comes to IT stuff! lol

Now is this how I'm suppose to link them (newbie requests) in Dizzy? Why don't we just have Ben toss us a class to show people LIKE ME how to make hot links and timeline links and English Breakfast Sausage links, etc!

Love ya!

Mari

Perfect!!!!!

I'd love to see a recipe for pansit. I LOVE it!!!

Well ... the NOA2 wait is over!!! December filers are moving fast !!! yeah!!! JoAnne is sooooo happy and I am sooooo relieved!!!

CONGRATULATIONS!!!!

[DiZZyLoX 114]

Updated 4.7.2011.

CONGRATULATIONS NOA2s!!!

VSC - keep the faith. If Igor's list is getting you down, I suggest you watch this timeline instead.