Guess what? I opted to have pickle with some pig (sorry Wilbur!): a side dish of achara (unripe papaya fruit and carrots with garlic, onions and chilis in vinegar, tangy and sweet). Didn't have the oysters because I can't eat them the regular slurp and gulp from the half shell way - only baked, with bearnaise or Rockefeller at Via Mare. Sure, I'm a snob. Don't knock it till you've tried this recipe, if you are not that purist and wants to upgrade your oyster dish.
Both meat and luxe shellfish is typical of the Pinoy Easter table, probably because you've had all sorts of regular fish, small shrimps and mussels. Celebratory seafood are those big, meaty fish with double names, like maya-maya, lapu-lapu, and dalagang bukid. Pla-pla (giant tilapia) counts. Of course oysters, as opposed to usual tahong (mussels) and halaan (clams). Regular means commonplace means living within fish port range.
My first venture out of course, is a half walk/jog at UP, where despite achy legs and sore feet, some eye candy cheers me on.
Sunflower power! Rows of them! How...Easterly ; ) Life blooms!
Don't rightly know what these purple, pink, and white blooms are, but they're mighty purty ; ) Some say they're zinnias.
Lust perfume from the Sex In The City line (mom got the Cosmo, not sure if its a direct tie in thing to the series Sex & The City because a website only mentioned the scents were inspired by Sarah Jessica Parker but she has her own SJP signatures). Real nice, real tempting heehee, but I am not giving in just yet. The Gold Bunny will be spared for a while anyway - too cute to eat.