This is a post which I kept for a month as I was busy for many things. This picture is taken when Port Authority of Marseilles organized the “Nettoyage de la Plage Gracieuse”. (Cleaning of the beach Gracious). This is a 4 to 5 kilometers beach owned by the company.

The goal of this event is of raising awareness “Partageons L’Eco Attitude” (Let’s share the Eco-Attitude) of WFP staff of PAM, their families and all those associations and communities contributed in joining citizen involvement and the sustainable development approach.

This took place last 1st of June 2008 from 8:30 in the morning to 7:00 in

the evening around Port-Saint-Louis du Rhone on the beach adjacent to the Gracious Beach Napoleon.

The program is as follows:

• Welcoming participants with free t-shirt, cap and leather gloves and cleaning the beach during the morning

• Meals in community served with appetizers with champagne, wines and fruit juices, Paella for lunch and French pastries as dessert.

• Afternoon activities for adults and children, games and educational activities provided by WFP, associations and partners.

Employee charged of Garbage collecting

These were what we’ve got !

Mayumi’s fun coloring

Sébastien’s almost done

EVERYONE PARTICIPATING !

Most of you will probably agree with me that amongst the best culinary in the world is French gastronomy. Amid the best products are cheese, wine, pastry and charcuterie (dried meat food). My uncomplicated palate is used to experience Asian and Italian culinary while I was still working in the Hotel industry. When I arrived in France I was really thrilled to savour the French culinary as I’ve been hearing a lot of good remarks about them on television and discussions. I am not anxious to try and taste almost everything except for some out of the extra ordinary.

First off, I will talk about the cheese in France it depends on how and who counts them. There are different estimations concerning how many kinds of cheese France has. In reality, it’s not quite definite. Some says they’re quite the numbers between 350 to 500. Other says it’s closer to 1,000. Anyway, I am not here to debate for the statistics. Well known cheeses are Beaufort, Broccio, Comté, Brie, Emmental, Cantal, Laguiole, Reblochon, Roquefort, Mont D’or, Chamois D’or, Saint Albray, Mimolette, Coulommiers, Raclette, Camembert and a lot more. I just identified few of them that I have savoured otherwise this post will not be enough. The rest I can’t remember the names.

Now I will speak about wine. I am not an expert either a dependent. Theoretically, that it is not a part of the Philippine culture therefore I am not used to this modish tradition. But living in France made me appreciate and learn gradually the diverse European gastronomy. There are diverse kinds of wine such as red, white and rose wine. The ones I know are Bordeaux, Beaujolais, Burgundy, Chateauneuf, Pinot Noir (this is a cooked wine), Chardonnay. Before I was not appreciative of liquors especially beer (don’t like the taste of it). I can only drink Cali Shandy that’s how far I can only go. But when I am frustrated I can drink Lambanog, it is called “coco vodka” since its ingredients is originated from the living tree itself… Coconut tree! During celebrations and parties I welcome wine, champagne and hard drink…By the way, I drink with moderations.

This time it would be cakes, breads and pastries. I am not a fan of sweets and bread but when I have tasted breads, cakes and pastries made by the boulangerie (bakery) wow I can tell they are one of the best. Generally, during big occasions we buy cakes with a lot icing and decoration on it. In France it was my first time to see this cake called “la piece montée”.

The last but not the least is the Charcuterie (from either the French chair cuite, cooked meat, or the French cuiseur de chair, cooker/butcher’s meat). At first, I thought that saucisson should be cooked like we do for Longganisa but it’s not. There’s no need to fry it. It is ready to eat sausages. There are two kinds of sausages the fresh sausages that are dried and fresh one to be cooked. Dried one are generally eaten cold and will keep for a long time.

So far these are my personal experience about French gastronomy. There are many things I would like to share but this is too long for one post. So see you next time !

While touring Bicol we went to one of the Universities there and saw this colossal tree inside a University from that town. According to our tour guide this tree is more than one hundred years already. If you happen to pass by Legaspi don’t forget to visit and take a picture of this !

We also went to a Natural Park and was really surpise because it is cleaner than in Manila. I took the photo of this wild pig because this is rare to see. There are birds, monkeys and interesting animals to see. It is good to just stroll inside the park. The entrance is cheap.

We also took the photo of Volcano’s mouth as it was active during our visit. My husband would like to hike but we were advice not to…it was on red alert! Next time I am sure that we will be inside this perfect cone.

This is a beautiful rice fields of different colours according to harvest time. Obviously we are the second largest country on rice export so this is a normal sight when you go to provinces. During the tour we are really impress to see that Bicol is a very clean region. The locals are very nice and warmth. The food is great !

This is a beach where we need to travel for two hours from Legaspi because we prefer not to stay in one place if we want to explore Bicol in a short stay. During our visit there were no people around only children who lives just near the sea. This place is paradise. I have the feeling that I can hear even the tiniest noise because of its calmness.

If you would like to explore Bicol there are so many things to watch out for. If you are a diving enthusiasts you could also visit and see lots of Killer whales !

In my 28 years, my tongue is used to savour commercialize Kraft Eden Cheese of Kraft Cheez Whiz (pasteurised one) which is really the number one or the only one cheese in the Philippines. Am I forgetting something? Of course, there is also the soft white cheese or known as Kesong Puti which is originally made from Laguna Province made of fresh Carabao’s milk.

AREA OF ORIGIN: Sta Cruz, Laguna, San Miguel, Bulacan, Cebu and Samar Provinces

AREA OF PRODUCTION: Laguna, Bulacan Cebu and Samar provinces
ORIGIN AND HISTORY: This cheese derived from the Carabao’s milk (or cow’s milk)

Industrialized methods multiply from Sta Cruz, Laguna, San Miguel and Bulacan, Cebu and Samar provinces, where Carabao milk is also formed.

Now I am reminiscing my younger years when a vendor sells Kesong Puti my Mom used to tell us to have a taste of it but I am not really a fan of cheese neither a milk drinker! Now, I am far away from home I would like to taste this local cheese and not only French cheese!

One of the places I really love to explore again is Pay Basque located in the Southwest of France from the Region of Atlantic Pyrenees. Pay Basque is divided into 3 provinces; Labourd, Basse-Navarre and Soule. I’ve been there thrice specifically in St. Jean de Luz since the uncle of Honey is from there and a good friend of him. It’s nice to discover as it is near Spanish border which are a steps away.

San Sebastian - 30 kilometers

Pamplona - 90 kilometers

Bilbao – 110 kilometers

I was fascinated the first time I discovered this city. We didn’t have kids yet so it was undemanding to just walk around. Honey toured me to see the neighbouring villages. The typical Pay Basques houses are multi-coloured, proud and eye catching. They speak French but they are also proud of their several dialects like Biscayan, Guipuzcoan, Labourdin, Zuberoan (also known as Souletin), Low Navarrese, and Batua (simplified Basque). Basque inhabitants are known as to be nationalist. This place is also called as the Land of Surfers. The waves are not that big compared to Hawaii, Australia and other places but it is enough to enjoy the surfing journey. You can also visit the magnificent beauty of Corniche. The Basque Corniche is the last huge natural part on the Basque coast of France. With its natural landscape and the cliffs are extravagant. The effects of valleys and ridges offer diverse sights of the Atlantic Ocean, sea cliff, agricultural vicinity and the mountains in the background. We had the chance to visit San Sebastien which is 30 minutes away from uncle’s house and we stayed there. It was odd because I felt I was home. I’ve seen familiar words like abogado, cocina etc and the people greeting each other Kumustas !

I still really need to discover this place again as it was always a really short visit. And time was really not enough because it was not really a traveller’s journey. We went there for big occasions like 50^th Birthday Anniversary and wedding of Honey’s cousin. Most of the time was spent into partying, eating and family get away. I will include this place in our travel plan that’s for sure.

Check this site for more pictures.