RAMAYANA THE EPIC

Ramayana is part of India's longest epic The Mahabharata. It is about a prince named Rama and his quests.
WATCH THIS MOVIE NOW: Or go to you tube to watch the full movie. 

Mr and Mrs. Darwin Alvarado. August 13, 2011

AT MANILA GRAND OPERA HOTEL WITH THE BRIDE

CHORDS GIRL WITH THE MAID OF HONOR

AT THE CHURCH

RECEPTION AT CABALEN

TRADITIONAL BOUQUET GAME

TRADITIONAL WEDDING DANCE

THE TIMOTEO PAEZ HIGH SCHOOL ENGLISH FACULTY

Ate Lucy's Birthday at Chef Patrick''s

Ate Devine's Despedida Party at Her House

Ate Mildred's Division Demonstration Lesson 

English Faculty with The School Principal

ATE MILDRED's DEMO LESSON ON UBD FIRM UP STAGE (Ramayana)

TIMOTEO PAEZ INTEGRATED SCHOOL (HIGH SCHOOL)

ENGLISH FACULTY and SECOND YEAR SECTION I

IM READING THIS NOW!!!

            TRY READING THIS TOO!!!!

THE NAME OF THIS BOOK IS SECRET

                    This is the first book about the secret by someone called Pseudonymous Bosch. It is about a girl named Cass and her friend with two names named Max ernest. A very intriguing and adventurous and suspenseful story. With some wacky coments and chapters by the writer itself.

Cass is a survivalist, so she always bring a bag of things with her that contains thing that she thought will be useful during disasters. What about you?

THINGS YOU NEED FOR A DISASTER:

1. Food
     Trail mix
     Chocolate bars
     hard candies

Lets Get Into Some Great Homemade Candy Recipes

Here's some hot homemade candy recipes. I run a website aboutHomemade Candy Recipes, so you can find out more recipes there.

Babe Ruth Bars
Original recipe yield: 18 bars.
INGREDIENTS:
1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts

DIRECTIONS:
In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth.

Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
Press the entire mixture gently into a buttered 9x13 inch baking dish.

Allow to cool completely before cutting into bars.

Here's the next candy recipe:

Choco-coconut Bars

Original
recipe yield: 3 dozen.
INGREDIENTS:
5 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
14 ounces flaked coconut
4 cups semisweet chocolate chips

DIRECTIONS:
Blend the condensed milk and the vanilla together in a bowl. Add the powdered sugar a
little at a time, blending each time until smooth. Stir in the coconut. You should
have a firm mixture. Pat the mixture into a greased 9 x 13 inch pan and chill until
firm.

Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a
time, stirring after each minute, until melted. Remove the pan from the refrigerator
and cut the coconut mixture into 1 x 2 inch bars.

Set each bar on a fork and dip into the chocolate, completely coating the bar. Let
excess drip off, then set on waxed paper. Repeat for each bar. Bars will take several
hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30
minutes. Enjoy!

And the next candy recipe:

Chocolate Peanut Butter Squares

Original recipe yield: 3 dozen.
INGREDIENTS:
1 cup butter
4 cups confectioners' sugar
2 cups peanut butter
1 1/2 cups graham cracker crumbs
1/2 cup butter
1 cup semisweet chocolate chips

DIRECTIONS:
Melt 1 cup butter or margarine over low heat. Remove from heat and stir in
confectioners' sugar, peanut butter and graham cracker crumbs. Spread mixture in a
jelly roll pan. Pat down evenly.

To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips.
Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into
squares.

2. Medicines

3. Flashlight with extra batteries

4. Water

TO FULFILL MY DREAMS

Fly high my dreams and reach the sky

Up and above soar up high

Ask the wind to help and to guide

Your way up and up high.

Sore up high to the never ending sky

To the clouds to the sky to the sparkling dimes

Hold out your hands to reach these charms

Take it in your hands like treasure of a land.

Climb up my dreams to the highest mountain

Don't bother the obstacles waiting in your way

And if you trip and fall in one of them

Struggle to stand to face them again.

Up to the peak of the highest mountain

Reach it and victory will be yours till the end

Obstacles and sorrows and sufferings will subside

To give way to the new rays of light.

To fulfill my dreams is to fulfill my life

Upon reaching my goal I have won big time

I am the victor of this quest till the end

I am the winner till my life ends.

R.B

2003

PAPER PLANES

Up it goes swift and fast

Up to the sky, day and night

Swiftly it glides up and down

The dreams of a child written down.

Folded this way here and there

After writing his dreams on a piece of paper

Written are his dreams and wishes

Up to the Lord, So He can catch it while it flick and flinches.

So paper planes, paper planes I will fly with you

Up to the sky to make his dreams and wishes come true

I will guide you in the dark sky of night

I will be your summer's breeze when a cyclone is in sight.

R.B

2004

How To Make A Paper Airplane

MATERIALS NEEDED:

1. One sheet of paper. Common notebook paper or stationery should work quite well.

The paper used must be rectangular in shape with straight, smooth edges and square (90°) corners. In order to provide the necessary stiffness and ease of folding the paper's weight should be at least 18 pound but not more than 28 pound paper. The size of the paper is less important than the features already discussed. It may range from about 4x6 inches to about 11x14 inches (lighter weight paper is more suitable for smaller sheet sizes).

The "weight" of paper offers an approximation of how thick and how stiff each sheet is. The term actually refers to the weight of a stack of 500 sheets of paper (of a certain size, which I have forgotten; possibly 17x22 inches?).

2. A smooth, flat work surface.

The work surface should be at least as large as the sheet of paper and offer a firm, stable surface to support the paper while it is being folded.

3. OPTIONAL: One pair of scissors or paper shears.

PROCEDURE:

Step 1 Fold the paper in half lengthways. Crease this fold well, then reverse it (open up the folded page and fold it along the same line in the opposite direction; in other words, turn it inside out) and crease again. This fold is the foundation of all that follows and it is important that it is done properly. Ensure that the long edges of the paper are carefully aligned so that they are flush with one another over their whole length before creasing the fold.

Step 2 Fold down the top left corner until the top edge of the left half of the page is aligned with the first fold.

Step 3 Fold down the top right corner until the top edge of the right half of the paper is aligned with the first fold.

Step 4 Fold the point down. Steps two and three form a "point" at the top of the page. Fold this point down (toward you) so that the flaps formed in steps two and three are on the inside of the fold. Make the fold as high up on the page as possible without folding or crushing the flaps which are on the inside of this fold.

Step 5 Fold in half lengthways (along the original fold from step 1) towards the back so that the folded-down point is on the outside of the fold.

Step 6 Tear or cut a notch in the upper corners. If you have scissors available they will provide an easier and more attractive way to make the notches. Remove a square (about ½ inch) from the outer corners. Make sure you do not cut your notch along the center fold.

Step 7 Open the fold from step five so that the point is again on top and pointed toward the bottom of the page. The notched corners will be at the top of the page.

Step 8 Fold down the top left corner so that the top edge of the left half of the page is aligned with the center fold. This step is very similar to step two.

Step 9 Fold down the top right corner so that the top edge of the right half of the page is aligned with the center fold. This step is very similar to step three.

Step 10 Fold up the tip of the point to hold the flaps in place. Steps eight and nine created two "flaps" which expose the tip of the point (which was created in steps three and four) through the notches created in step six. Fold the exposed tip of the point up so that it covers the edges of the two flaps. This will hold those flaps in the proper position during flight.

Step 11 Fold the right side of the page back along the center fold so the the flaps and point are exposed on the outside. This creates two panels folded back-to-back along the center fold, with the notches and upturned point on the outside of the fold and the inside faces of the panels being smooth.

                                                                                                                                                                                                                                                                                                                                     

Step 12 Rotate the page clockwise 90° so that the angled portion is to the right and the square end is to the left. Fold down the right wing. This fold lifts just the top panel created in step 11 and folds it "in half" so that the angled upper edge of the panel is parallel to and even with the original center fold (now at the bottom of the page).

Step 13 Flip the page over, left to right so that the fold created in step 12 is down against the work surface and the angled edge is at the top and left and the square end (now possibly with the protuding tail of the wing created in step 12, depending upon the length-to-width proportions of the original sheet of paper) is to the right. Fold down the left wing. This fold is a mirror image of the one just completed in step 12. The angled edge is folded down so that it is parellel to and even with the original center fold.

Finished Plane The plane is now finished and ready to fly! Here is a side view and a top view of the plane after step 13 is completed and the plane is allowed to "open up" naturally.

PERCY JACKSON AND THE LIGHTNING THIEF

                    This story is about a demigod, the son of Poseidon god of the sea. He was accused  of stealing Zeus lightning bolt. In order to save his mother he went on a quest to find the way to the underworld for Hades took his mother thinking that he was the lighting thief. Together with Grover the satyr and Annabeth the daughter of Athena they saved his mother and cleared his name and for the first time saw his father.

 
                     In the book his mother cook foods for his stepfather Gabe Ugliano and for Percy. here are some recipes that you might want to try.

7 layer dip

Ingredients

• 1 1/2 pounds ground beef
• 1 (16 ounce) can refried beans
• 4 cups shredded Cheddar-Monterey Jack cheese blend
• 1 (8 ounce) container sour cream
• 1 cup guacamole
• 1 cup salsa
• 1 (2.25 ounce) can black olives, chopped
• 1/2 cup chopped tomatoes
• 1/2 cup chopped green onions

Directions

1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
2. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
3. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.

			BLUE FOOD RECIPES
			Why blue food? Why not blue food? It's often as simple as adding food coloring at the right time. Boiled robin's eggs - Boil and peel an egg. Put a drop or two of blue food coloring in a cup of water, stir it, then set the egg in it. The water should cover the egg. Let it soak, checking every 10 minutes to see if the color has deepened to the shade you want. I find pale blue most appealing, myself. Blue cornbread - Just take a regular cornbread recipe - like country cornbread - and use blue cornmeal in place of the regular stuff. I got mine at my local farmer's market; if you can't find it where you shop, some Amazon sellers have it. Blue dorayaki - Made just like regular dorayaki, except you add blue food coloring to the batter, and fry the cakes on low heat so the browning doesn't obscure the blue too much. There will be some browning, but it should be light enough tan that the blue shines through, especially on the bubbly side. The frying surface should be hot enough that water sizzles on it but not hot enough to make it skitter around, and turn the cakes as soon as they look done. Blue noodles - homemade noodles, that is. I haven't tried food-coloring premade noodles. So, make some noodles from scratch - I like to make homemade udon noodles, which are not hard at all to make - but, before you mix anything up, add food coloring to the water. Be liberal with it, especially if the noodles will be going into something that may hide their color, for example a dark soup or yakiudon. I add a drop of red to offset the tendency to shade toward green. Blue okonomiyaki - Okonomiyaki plus blue food coloring! It looks even cooler if you make it with red cabbage, as it turns purple when it cooks. Blue omurice - Make the omurice filling as usual, and when you mix up the eggs for the wrapper, add a few drops of blue food coloring. The blue egg, white rice, and red ketchup makes this a patriotic-looking dish - well, if you're American or French, anyway. Blue onigiri - Make some blue rice - see below - then shape it with your hands or a mold to make onigiri. Simple yet startling! Blue rice - Make rice as you normally would, except before you add the water drop some food coloring in. I've made vivid blue sushi that tasted great and weirded out everyone who saw it. I used six drops of food coloring to 1.5 cups of water. Use less or more depending on how deep you want the color to be. Blue rainbow rolled omelet - This is a rainbow rolled omelet that, guess what, happens to be blue. The shading effect is very easy to do. Every time you pour a layer of omelet, add a little more food coloring to the remaining egg. For the omelet pictured here I added several drops of blue and one of red (to counterbalance the yellow of the yolk) for the last two layers. Blue squid - My first attempt at blue meat! Take a defrosted squid tube - which should, in the manner of seafood, come sloshing around in its own juice - and place it in a Ziploc bag, juice and all. Add in a few drops of blue food coloring.  Shake and squish the bag around to mix the coloring evenly with the juice, then let it sit in the fridge. After a day the food coloring will have soaked in, the squid will be Windex blue, and you can cook it any way you like. Note: the color will be more vivid on the outside. Blue takoyaki - Just like takoyaki, except - you guessed it! - add some blue food coloring to the batter. I use three drops per cup of flour. This is an especially funky blue food, as even without the coloring octopus dumplings are pretty funky. Well, in the US they are. In Japan they're fairly ordinary. But I bet blue takoyaki would still be funky! Blue bread - This is made just like the rice, in that you simply mix blue food coloring into the water at the beginning. I add it in before proofing the yeast, which means the yeast slurry looks especially gross. The crust of the bread is pretty weird looking too - a strange combination of blue and tan - but the bread inside is, IMO, pretty in a Kool-Aid kind of way. When making the French bread pictured here I used about 10 drops of blue food coloring in 1.8 cups of water, plus a drop of red to counterbalance the slight yellowish tint caused by the brand of flour I use. Blueberry mochi - This is coconut mochi, with added blueberries. Oh, and food coloring, of course. Well, you don't need the food coloring, technically speaking, but this is the blue food page. The white stuff, by the way, is katakuriko (potato starch) which keeps the mochi from sticking together. Mochi is sticky.

Preoccupied

The wind was howling loud that I could not hear

The cry of a heart that was near

The rain was pouring hard that I could not see

The tears that falls slowly to the sea.

Who could that be that was struggling inside?

Whose heart cannot make the pain to subside?

Who cannot even force itself to forget?

Who cannot even face new hatred ahead?

So I went searching high and low

For that person whose head bowed so low

Whose head bowed low and crying in the rain

Whose words sound muffled with hearts pain.

Then someone heard the heart's cry

The he came to me and asked me why

Why what? I had replied

Why are you crying as if you would die?

R.B

2003   

HALLOWEEN RECIPES

     

   Have you ever read any of the HARRY POTTER books? In the books they usually celebrate Halloween.
They usually served the students interesting halloween foods.

Severed Finger Cookies

Click here for a printable version of this idea

You may HALVE this recipe to make a smaller batch, or store any unused dough in the freezer for future use.6 cups flour 3 tsp. baking powder 2 cups butter 2 cups sugar 2 eggs 2 tsp. vanilla extract 1 tsp. salt For the fingers: almond slivers red cake decorator gel Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture. Mix well.Chill for 1 to 2 hours Break off silver dollar sized pieces and roll in your hands to a long tube tht will resemble a finger. Using a butter knife, make three indents to resembe the knuckle. Make a small indent where the "fingernail" (almond) will go. Bake on ungreased baking sheet at 350 degrees F for 8 to 10 minutes or until just beginning to turn brown around the edges. Remove from oven and allow to cool. When cooloed, put decorator gel on the fingertip to hold the almond sliver (fingernail) in place. For added creepy effect, you can squeeze some red gel at the severed end of the finger to resemble blood! This recipe can make up to 8-dozen cookies.  Brain Cookies  You color a icebox type dough a sickening purplish/gray shade and then push the dough through a colander to make extruded spaghetti shapes.Then you loosely pat spoonfuls of the dough into brain shapes (well at least most kids' notions of how a brain is shaped). I think I experimented with different kitchen tools with this one and ended up using one of those collapsable steamer things to make the spaghetti. French Fried Eye Balls  2 pototoes relish Mash potatoes and mold them into balls. Cook 160C in oven 20 min. Spread relish over and enjoy! Bugs in dirt sandwiches  For this you will need white bread, a pack of mixed bug shaped lollies and milo. First, spread your slices of bread with margerine or butter. Then, sprinkle the buttered slices with milo until completely coated. Carefully stick the bugs firmly into the milo and place remaining slice of bread on top. Voila! you have bugs in dirt sandwhiches! Tombstoned biscuites  This recipe is a nice treat. First, you will need icing sugar, rectangular biscuites and a toothpick. Take your icing sugar and mix it with hot water until fairly runny. Dip each of your biscuits into the mixture and place onto a foiled tray. Take your toothpick and carve "R.I.P" out of the icing on every biscuit. Place in fridge for a few hours and presto! Your very own mini tombstones! Brain Cell Salad  1 (6-ounce) package blueberry gelatin dessert mix 1 (16-ounce) container small-curd cottage cheese 1 (16 1/2-ounce) can blueberries in syrup (or 3/4 cup frozen blueberries, thawed) blue food coloring Prepare gelatin according to the directions on the package. Chill for four to five hours, or until firm. Scoop cottage cheese into bowl. Drain and set aside the syrup from the blueberries. Add the berries to the cottage cheese and mix well. Add three drops food coloring to turn the cottage cheese a nice qrayish color when blended. To serve salad, place a few spoonfuls of firm gelatin (congealed brain fluids) onto individual plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve. Crusty Booger Balls  1 (14-ounce) can sweetened condensed milk 5 1/3 cups flaked coconut (about 14 ounces) 1 large 8-ounce package lime-flavored gelatin 1 cup ground, blanched almonds 1 teaspoon almond extract In a large bowl, combine sweetened condensed milk, coconut, 1/3 cup of the unprepared gelatin, almonds, and almond extract. Mix well with a large mixing spoon or rubber spatula. Cover bowl with platic wrap and chill for about an hour or until mixture is firm enough to mold in your hands. Scoop by 1/2 teaspoonfuls and shape into various-sized booger balls. Place them on a baking sheet, lined with a sheet of waxed paper. Make sure they are all slightly different, just as each and every booger iwsunique and special. Place a second sheet of waxed paper on your work surface and pour remaining unprepared lime gelatin on the center of the waxed paper. Roll each ball in gelatin to coat well and create a thin outer layer. Then place back on the baking sheet. Return boogers to the refrigerator for and hour before seving, and store any extras in the refrigerator. Pumpkin Cake  Bake 2 cakes in Bundt pans. Place the 2 cakes together bottom to bottom. Frost with orange frosting made from food colouring. The pumpkin face is pieces of a Hershey Chocolate Bar cut into triangles, etc for eyes, nose, etc. And finally set a chocolate frosted cupcake at the top as the stem. Note: This ends up being a whole lot of cake. Boogers on a Stick 8 ounce Jar cheez whiz 3 or 4 drops Green food coloring 3 dozen pretzel sticks Melt cheeze whiz in the microwave according to jar directions. Allow the cheese to cool slightly in the jar. Carefully stir in food coloring using just enough to turn the cheese a pale snot green. To form boogers: Dip and twist the tip of each prtezel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach a boogerish size, set pretzels boogerd on wax paper to cool. Day Old Bath Water 12 ounce Can frozen lemonade 2 liters 7-Up 1/2 gallon Rainbow sherbert Thaw sherbert for approximately 15 minutes and place in a plastic tub. Add lemonade (prepared according to directions) and 7-up. Sherbert will melt and turn mixture day old bathwater grayish-brown. Float a handful of green, yellow and white tiny after dinner mints (tiny bars of soap) on top of the scummy punch. Strained Eyeballs 6 hard boiled eggs 6 oz Whipped cream cheese 7 oz Green olives -- with pimientos Red food coloring Peel eggs cut in half lengthwise. Remove the discard yolks. Fill the holes with cream cheese. Press an olive into each cream cheese eyeball, pimiento facing up, for an eerie green iris and startling red pupil! For a final touch, dip the tip of a toothpick in red food coloring and draw broken blood vessels in the cream cheese.