u/Left_Crazy_3579

So I am a GI (genuine Ilocana) and grew up eating Ilocos Empanada for snacks. Truth is, growing up, I thought this was the original type of empanada and the wheat based type from Manila was a novelty. I never did imagine that ai would one day learn how to make it and actually make a side gig out of offering these to fellow Pinoys on a pre-order/weekend drops. It started with a craving. Then we my sister hired a new nanny who was a distant relative from Ilocos. And it turned out na she used to make and sell empanadas before. So they started having empanadas at home in Pinas every weekend, eh I am inggetera so I asked her to teach me how to make them from scratch. From the longganisa to the fillings to the crispy crust. Syempre dahil vendor sya nun, she knew some tricks on how to keep the quality great. How to ensure na di madaling mapanis at freezer-friendly ang empanadas and she taught me all of that. After a few tries and two rounds of taste test, am so proud of my version of Ilocos empanadas- using the traditional fillings of papaya and munggo, homemade longganisa and super crispy crust. I dare say, better than most mall-based empanadas and Farinas😊. Syempre served with suka ( sadly there is no way I can source Iloko suka here, but next best thing is spiced cane vinegar).

Because I missed them, I made classic Asian bakery breads: Sausage Flower Buns and Asado buns using tangzhong dough.

Lunch at Yakihaki No Hayashi, Miyajima

Fresh Oysters, Grilled Oysters, and the Oyster and Anago set.

I was never an oyster lover but Oh my! The oysters here are plump and huge and really fresh tasting!

A black Lodge Fry pan + Red Staub Cocotte + Blue Le Creuset

I love love love Soba! The clean slightly nutty taste, the chewy noodles. As a young engineer in Japan in early 2000s, we would troop to our office canteen at 3 pm to have a soba break: hot soba with a crispy kakiage as topping. It's only recently that I discovered Zaru (cold) soba. And I like it's simplicity. I can eat it on its own with a simple dipping sauce, chopped green onions and wasabi. Or with tempura or karaage or fresh salmon.

I loved this Omurice with Katsu at one of the underground restaurants in Namba Walk. I wish this was my lunch today.

Inspired by the delicious, soft and flavorful Japanese Sozai breads. Especially by the 7-11 Corn Mayo pan, I baked a trio of soft, savoury breads for this week's packed lunches.

Corn Mayo Bun

Sausage and Cheese Bun

Tuna Mayo Bun

I just came back from Japan and came back with ab updated beauty regimen.

Asian, in my 40s. I used to have extremely oily and acne-prone skin until my early 30s but now my skin is combi in summer /spring and dry in winter. Main skin goal is maintain young looking skin, brightening and avoid/mitigate fine lines.

The products:

Cleansing: Aqualabel Esthetic Cleansing Gel /Suisai Beauty Clear Green Powder (used 1-2x a week)

Toner: SK-II Treatment Essence

Actives:

Morning : Haku Melanofocus IV Brightening Serum

Evening: Haku Melanofocus IV or SK-II Genoptics Infintaura Essence (every other night)

Spot Treatment: Elixir Retinol Antiwrinkle Smoothing Cream ( laughlines, eye lines, forehead)

Sleeping Pack: Elixir brightening sleeping mask

Suncare: Anessa Mild Gel + Anessa Perfect UV Brush on Powder

Collagen: I used to take DHC Collagen but I got this collagen powder to try while in J. So far so good. Taking it with Vit. C

Note that none of these are viral products, but they are (except for SK-II which is pricey), mid priced items from established brands that are typically used by japanese women in my age range (according to my sis-in-law and my beauty conscious Jap nephew).