In loving memory of that site that many of us grew to love, I’m writing the rest of this post in scrolling marquee text in three fonts, with various color schemes. - Marocharim
In loving memory of that site that many of us grew to love, I’m writing the rest of this post in scrolling marquee text in three fonts, with various color schemes. - Marocharim
I write and speak in four languages: English, Tagalog, sward (I passively learned it in college), and tXtsT1cKyCaPz (all I had to do was to die and go to Hell).
Click on the picture for a larger image.
Yes, I have taken it upon myself to translate communication patterns of bipedal amoeba who happen to walk erect… and it’s only because I can.
I love food. I don’t necessarily like cooking – heck, I can’t cook – but I like eating. I like writing about food, too. There’s nothing like the challenge of putting words to something as abstract as flavor, and something as subjective as taste. So I decided to put up a food blog: Maro Munchies.
Before you get any ideas on what “munchies” are, lemme explain. While I’ve written about food many times before, food is the most challenging topic anyone can write about. I like giving myself a few challenges every now and then, so Maro Munchies was born.
Once upon a time there lived an ugly duckling named Marocharim… no wait, that’s not right…

I always say that if it’s on the Internet, it must be true. Save for lapses in grammar (“did” = simple past tense, “showed” = simple past tense, proper usage is “the winner did not even show his face,” I’m just saying).
I hate writing in bullet-points, but sometimes, bullet-points are all you need.
Imma have more but Imma let myself finish now, but sometimes people need to chew on bullet-points every once in a while.
When my aunt was diagnosed with – and recovered from – cancer, she started preaching the evils of vetsin. Part of the “healthy living” message she shared to us was that monosodium glutamate is carcinogenic, that it contains bad chemicals that pose a danger to our health, and too much linamnam doesn’t do the body any good. I didn’t hear her compare vetsin-laden food to asupre at dagat-dagatang apoy, but that doesn’t stop her from taking an occasional bite of shrimp tempura.
Mom, however, is an avowed fan of vetsin. The whole point in her cooking – whether it was caldereta or puto muffins stuffed with pizza topping – was that it wasn’t edible without at least half a pack of Ajinomoto sprinkled on the dish before it is served. MSG occupies an almost-revered position in the spice rack, right next to sesame oil and liquid seasoning. Dinner was never “dinner” until me and my brother raid the kitchen for more rice to finish off the viands. Yet Mom always makes a point about “dieting.”
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