SYNESTHASIA

Nope, this isn't about some weirdly-named Eastern European princess who wants to build a snowman. This is about people who can taste a snowman when they see one.

Photo illustration by Daniel M.N. Turner/NPR

The article, "Some People Can Really Taste the Rainbow," written by Audrey Carlsen for the  NPR website tackles synesthasia, a neurological condition also known as the "union of senses."  It gives some people the ability to taste colors, see or feel sound.  Chef Taria Camerino, one of the featured synesthists, says  she can taste "music, colors, shapes and even people's emotions," and she can "identify objects based on their synesthetic flavors."

Live Science also sheds light on the matter with its story on Ingrid Carey, who says she can feel, hear, smell and taste color.

The condition was considered and aberration in the 19th century when the first documented studies appeared. The synesthists must have been seen as X-men with unpopular powers because the studies were eventually abandoned. It was only in the 1990s when there was renewed interest on the subject. Today, there are several organizations you can contact online if you think you have this condition.

If you can smell and taste the letters on this blog, you may want to check out these websites:

Synesthesiatest.org

bluecatsandchartreusekittens.com

 http://www.eaglemanlab.net

HEY, I JUST MET YOU...

If this chocolate bar were a boy, I would be a very, very bad girl now.

FARMING IN SPACE?

It is possible says this interesting article from National Geographic: Up on the Farm? Five Reasons NASA Needs Space Greenhouses

Click on the pic to get linked to the article

Since Neil Armstrong took one giant leap for mankind,  there's been a big debate on whether humans have actually landed on the moon. Conspiracy theorists have been showering us with articles accusing the US government of faking the moon landing to defend their space race supremacy over Russia during the cold war. 

Last year, director Alfonso Cuaron won and Oscar for his movie "Gravity," which IMDB describes as a sci-fi thriller about "a medical engineer and an astronaut work together to survive after a catastrophe destroys their shuttle and leaves them adrift in orbit." 

photo courtesy of IMDB

This year, saw another sci-fi space flick, " Interstellar, a sci-fi adventure movie about "a team of explorers travel through a wormhole in an attempt to find a potentially habitable planet that will sustain humanity." 

photo courtesy of IMDB

These two movies have often been compared. While I find "Gravity" more compelling, "Interstellar" is more interesting scientifically as it poses more philosophical questions about the possibilities of mankind's survival in outerspace.

 

Much has been written about the science behind the movie's awe-inspiring visuals developed with the help of physicist Kip Thorne. My interest lies beyond the surviving wormhole travel and fifth dimension magic... how do we eat and what do we eat when we travel in space and travel through time?

According to several National Geographic articles, plants grow fine without gravity but would have alien colors  and trees would bloom black on worlds with double stars.

Photo courtesy of National Geographic

So now we know that plants can grow outside of earth, is that all we're going to eat?

Since the advent of space travel, a number of animals have been sent to space including monkeys and dogs and frogs. While NASA reports that animals can adapt to living in space, only one animal has survived being exposed to cosmic rays and exposure to open space conditions, the tardigrade. 

The amazing tardigrade

The way things are looking, it might take a looooong time before we can have steaks in space.

Entrepreneur Magazine's "10 Biggest Restaurant Trends for 2015"

Images courtesy of Entreprenuer magazine

How will most people dine in 2015? What will they consume? Who will be the most important consumers? Here is Entrepreneur Magazine's Kate Taylor  and her take on the 10 Biggest Restaurant Trends for 2015.

Sunday Lunch at Patio Vera

A few Sundays ago, I found myself somewhere in the heart of residential Marikina to have lunch with the  hubby's mom and sis.   

The Patio Vera entrance viewed from inside

The place is dog-friendly but dogs are allowed only in the outdoor dining areas.

Hachiko: Human food!

There are three outdoor areas, one is a covered wooden patio that bears the memorabilia of the shoemaker who built this house. I find it homey except that the old doll in the corner gives me the creeps!

Then there is the cabana that could fit about a dozen  diners.

Then there's the uncovered garden area which I think would be a good spot for couples on clear, cool nights.

We started out with the Chorizo Salad made with Romaine lettuce, walnuts, Edam cheese shavings and chorizo bits. The well seasoned and creamy Ceasar dressing put everything together.

The Kapampangan Mixed Seafood Suam na Mais was also interesting with the layer of seafood  added to the corn in the broth. It reminds me of the instant corn and crab soup I usually look for when I have the colds, except you know this one was made with real corn.

For our main entrees we had the very cheesy Callos A La Vera, Pork Spare Ribs and Menudo de Meya. Was told though that their specialty is the Paella de Mariscos.

The tripe of the callos was tender and not chewy but the cheese toppings made it so salty, we didn't get to finish all of it.

The Pork Spareribs was plated really well, making dish more appetizing.  The chunky pork was tender topped with extra barbecue sauce and fat drippings, which to me makes all the difference. Who can resist  that with their rice?

The potatoes and carrots of the Menudo de Meya were cooked separately. This made stew lack that sweet-starchy body you usually enjoy with this tomato-based dish.

 We didn't have time for dessert but would definitely come back here, if only for the ambience...

... and the shoes where they serve your bill.

Patio Vera is located at 70 Gen. F. Santos St., Calumpang, Marikina City.
Tel: 239-06-15

KITCHEN QUICKIE- CRISPY MOLO WRAPPERS WITH PARMESAN

Found myself cooking Pancit Molo last weekend. After wrapping all the shrimp and pork molo meatballs, I still had half a pack of molo wrappers left. Thought of fried dimsum and decided to make a nice snack out of the leftovers.

INGREDIENTS:
Molo wrappers
Cooking oil
Grated Parmesan

PROCEDURE:
Heat the oil.
Cut the molo wrappers into 1- inch strips. Separate.
Dip the strips into the hot oil. Remove when they turn golden brown.
Place the fried strips on top of table napkins (to absorb the excess oil).
Plate the strips and generously top with grated parmesan.

The World is an Apple and the Lady is a Pineapple

I know the title doesn't make any sense but it will if you read through this  really interesting post on  "Arts at Michigan," a site dedicated to integrate "the visual, performing, and literary arts into the undergraduate experience at the University of Michigan, Ann Arbor campus."

Click on the pic and you'll get linked