pssst! restock later this week!

Between you and me (and everyone else we know), I'm gonna aim for restocking the store with new clothing this Thursday or Friday (11/10-11/11). It all depends on how much i get done between now and then...I've been making a lot of items for consignors, which takes away some from the store, but in the end it's a good thing for me to spread the wares :) The new stuff is a real big mix of things--sort of a hodge-podge, little of this, little of that. I get bored really easily and start going in design tangents sometimes. needless to say, i think the ecclecticness should be interesting and provide for good variety!



On that note of mixy-uppy, it reminds me of the traditional Filipino dessert, halo halo, which literally translates into "mix mix" (pronounced "HAH-low HAH-low"). If you've never had one, you MUST--I insist. Find some way to wander into a Filipino restaurant and pray they have one. They are highly addictive and super good! Or, even better, finangle up some ingredients of your own and make one...yeah, good luck! In the past I've bought jars marked "halo halo" and gone from there (it's way easier)...

Halo-Halo Recipe:

--shredded/juliened melon (cantaloupe)
--macapuno (sweetened coconut meat)
--scooped star apple
--cubed mango make the halo-halo a more exotic fare due to their seasonal availability.
--beans such as black monggo (mung beans) and sweet garbanzos (chick peas) are added to the mix, squeezing in with broiled root crops such as diced or crushed camote (yam) and/or gabi (taro).
--colored gelatin (in bright green, red and yellow) made from agar-agar is reminiscent of colorful fiestas.
to further sweeten the halo-halo, kaong and sago (tapioca) in syrup are used
--saba bananas and langka (jackfruit) that are mollified in syrup can be used as flavor enhancers.
--traditionally, a handful of ice (literally speaking, crushed ice is deftly hand-picked and placed into your tall glass!) entombs the ingredients, making halo-halo-eating a somewhat challenging yet fulfilling endeavor!
--about an inch of evaporated milk settles into your long glass.
though most of us are used to evaporated milk in our halo-halo, an older variation can be used to douse the icy treat-- buko (coconut) juice (this I have yet to sample!).
--to crown the almost-ready concoction, roasted pinipig (pounded roasted rice) and ube (yam), or leche flan (a personal favorite!) are placed atop the crushed ice.
a scoop of ube ice cream gives us a more sumptuous alternative.

Mmmmmmmmmmmmmmmmmmmmmmmmm! :)

recipe from this site
dedicated to the joys of consuming halo halo

and if you're lazy, just buy this: