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new feel

it's amazing to find something new with blogger.com interface. i'm not that enthusiastic about it though. with all this white stuff allover the screen that somehow looks over my shoulder every once in a while. well i don't want to dwell that much on this change. let's just embrace it. moving along.

i'm not quite sure how yesterday went. we just moved some furniture, watched prison break and did some origami crane. and looked for some albums on toptenreviews.com which i find interesting. massive attack's blue lines: i like!
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52 week money challenge: select a week version

I'm guessing you already read  52 week money challenge and it's reversed version . Now comes another version since I don't have the patience to be steady(except when driving). I call it: Select-A-Week version How it works? Just choose the amount depending on what you have and what's highest amount that week Set aside the amount Cross out the week Wait for another week Repeat. Let's take the chart below as an example If this week, you were able to save Php300, then cross out the 7/25/2014. So, you don't have to just set aside Php50.00. The bigger you set aside, the easier it will be to save in the future. The following week, you were able to save Php1000.00 then cross out 10/31/2014. Now, you have Php300.00 and Php1000.00 crossed out. Let's say you save another Php300.00 the following week, since you already crossed the Php300.00, you'll just have to cross out Php250.00. That leaves you extra Php50.00, which you can also cross o...
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box machine

here he is... it's been quite a while but it's good...very good. dominic got it to 130 km/h. and for an old engine it's very good. paint job is nice thought it still has one last buff to finish. also like the stance and the rims. can't wait to drive it again
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let's make crème brûlée

i first tasted crème brûlée as a flavor of zagu 's product. and from then on, it was my favorite from their line-up. and now that i have learned it to be the best (if not one of the best) dessert, i looked for its recipe and it led me to this video from youtube. it was uploaded by people from rouxbe.com . at it was accompanied by a link to their recipe page . and now i know that the sugar on top of it is torched. can't wait to make one.
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