A Seaside Paradise owned by Filipino-American Retirees(David Balleza Katague & Macrine Nieva Jambalos)Boac,Marinduque, Philippines
WELCOME TO CHATEAU DU MER BEACH RESORT
If this is your first time in my site, welcome! Chateau Du Mer is a beach house and a Conference Hall. The beach house could now accommodate 10 guests, six in the main floor and four in the first floor( air conditioned room). In addition, you can now reserve your vacation dates ahead and pay the rental fees via PayPal. I hope to see you soon in Marinduque- Home of the Morions and Heart of the Philippines. The photo above was taken during our first Garden Wedding ceremony at The Chateau Du Mer Gardens. I have also posted my favorite Filipino and American dishes and recipes in this site. Some of the photos and videos on this site, I do not own, but I have no intention on the infringement of your copyrights!
Marinduque Mainland from Tres Reyes Islands
View of Marinduque Mainland from Tres Reyes Islands-Click on photo to link to Marinduque Awaits You
The first place winner ( Three Places) of our THD Christmas Door Decor Contest was again Eileen Breismeister at L329. Since her apartment is at the end of the Hall her decor extended up to the wall and indeed very expansive ( see photo above). The prize was a $100 gift card from Amazon.
The second prize of $75 gift card from Amazon went to yours truly. The personal meaning and analysis of my door decor in case you have not read is in this article.
Overall Composition & First Impression The primary visual anchor is the LED light edging around the doorframe. Its warm red and cool green glow immediately draws the eye, creating a luminous outline that turns an ordinary hallway door into a focal point. The lights act almost like a frame in a gallery, inviting viewers to pause and look closer. Because the rest of the hallway is neutral, the glow feels intentional rather than busy.
The Star & Filipino Parol Influence At the center hangs a star, which carries layered meaning. Visually, it provides symmetry and a strong midpoint that balances the vertical lines of the door. Culturally, as a Filipino parol, it adds an important personal and heritage-driven layer. Rather than a generic Christmas symbol, it quietly tells a story of tradition, memory, and identity, embedded within a modern American hallway setting.
Personal: The LED Lights, the focused of my decor is On -From 4PM to 10PM daily. I plan on taking the decor on Dec 29..
Meanwhile, here are some photos, Jenny took during Dinner at the Comet Room last night. There were 20 THD residents who joined me for Dinner. I received more BD cards from Cam, Jean, Gretchen, and Andi. Pam gave me a miniature Christmas tree, Carol and John gave Carol's decoupage Creation and Andi gave me Ferrero Chocolates ( see photo) below:
Thank You All for coming, for the BD card greetings and the Gifts. Again may I say again, "You All have touched my life, and now you All can say you have lived".
Lastly, here are the photos, Jenny S took of the Dinner Last Night at the Comet Room; A million thanks again for these beautiful photos, Jenny!!!
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Not in these photos is Pam Atkinson, who showed 15 minutes late after 5PM. ThankYou, Pam for coming and for the miniature Christmas tree. The above fellow residents have touched my life either via bridge, mahjong, chair volleyball, greeter's program or just my favorite meal time friends and social connections.
I hope You All have A Happy Holiday Season, 2025-2026. Last, but not least: My Greetings to All the Servers and Kitchen Crews and to All THD Staff who were responsible for making my life here another year of Gratitude and Happiness. Hello, there Martha?💗 Where's My apple Juice?
This Chapel was the heart and soul of my days at UP, Diliman Both as a Student and a Teacher💚
Today, we celebrate the 70th anniversary of the blessing of the UP Chapel of the Holy Sacrifice.
It was on this day in 1955 that Archbishop Rufino Santos blessed the peculiar and novel church-in-the-round designed by Leandro Locsin. That it was called Holy Sacrifice was very apt as it was the fruit of the countless sacrifices of the UP Catholic Community and their chaplain, Fr. John P. Delaney, SJ.
But it was not their sacrifices that was honored in this new edifice. It was a greater and nobler sacrifice. It was the oblation of the Son of God on Calvary and renewed daily on the altar. It was the Holy Sacrifice of the Mass that was the center of the community since its infancy in 1949.
And when Providence willed the building of a more permanent chapel, it was, now more literally, the Holy Sacrifice of the Mass that was in its center.
However, amidst the joy of this anniversary, we also remember that the UP Chapel of the Holy Sacrifice would turn out to cap to the life's work of Fr. Delaney. He would die 23 days later, never having returned to his beloved chapel.
Now, as we look back on the long history of our chapel, we cannot help but be grateful. The spiritual nourishment that we enjoy today is a treasure that was won for us by our predecessors in the UP Catholic Community, students, faculty, and workers who dreamed of a place where God would be honored, a concrete testament to the faith that they held dearly against the backdrop of this secular university; a place where from the rising of the sun to its setting, a pure sacrifice may be offered to God's name.
Truly, for 68 years, the prayer uttered by Archbishop Santos from the Ritual has been a constant reality. "That all who here invoke Thee, may experience thy assistance."
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"And our prayer, my dear friends, our prayer for all who are gathered here this evening, our prayer for the Diliman community is only one: That as the years go by, this Chapel will always draw people closer to the altar, closer to Calvary, closer to God. That as the years go by, people will come more and more to realize that the altar and the Cross must be the center of their lives. That people will realize more and more that when they come to offer themselves at the altar, they are offering themselves to Christ who is King-King of our individual lives, King of our family lives, King of our vocational lives, King of our business life, King of our industrial life, King of our political life, King of our international living."
—Fr. John P. Delaney. 25 December 1955
My Student Days at the University of the Philippines, Diliman. Can you guess where am I in the photo below? Hint: I am in the Front Row..
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Finally, here's some photos during My Birthday Lunch Today at FOB Kitchen, Temescal District, Oakland
My Family: Left to Right: Dinah, Ditas, Carenna(youngest grand daughter), Me, Ruth( my daughter-in-law) and Dodie.
We had Pancit ( for long life), adobo, lechon, lumpia and sinigang. For Dessert, we have suman, Turon, ube ice cream and mango slices with Steam White rice. For Drink, we have mango and calamansi lemonade.
The Many Flavors of the Philippines: A Journey Through Regional Filipino Cuisine
For years, I’ve written about Filipino food as the heart of our culture, how meals bring families together, how celebrations revolve around shared dishes, and how food becomes a symbol of memory and identity. But one thing I’ve never explored in depth is the extraordinary diversity of Filipino cuisine across our archipelago.
With more than 7,000 islands and seven major regions, the Philippines is really a tapestry of regional food traditions shaped by geography, history, climate, and local ingredients. From the earthy and simple dishes of the north to the coconut-rich, chili-infused fare of the Bicol region, our culinary map is as varied as our languages.
Today, let me take you on a tour of these major variations, an overview of what makes each region’s cuisine distinctive and meaningful.
1. Ilocano Cuisine (Northern Luzon): Simple, Savory, and Earthy
Ilocano food is known for its simplicity and practicality. The harsh climate and rocky terrain of the north taught Ilocanos to rely on what’s available, vegetables, preserved meats, and local greens.
Key characteristics:
Salty and savory flavors, especially through bagoong (fermented fish paste)
Heavy use of leafy vegetables: saluyot, malunggay, kangkong
Dishes that highlight resourcefulness and minimalism
Ilocano cuisine is humble but deeply satisfying, comfort food for many of us who grew up in the north.
2. Pangasinense & Central Luzon Cuisine: Abundance of Seafood and Grilled Meats
Moving south, Pangasinan, known for its salt beds, leans heavily on seafood and salted products, while Pampanga in Central Luzon is often called the Culinary Capital of the Philippines.
The Visayas, lying at the center of the archipelago, offers a spectrum of flavors.
A. Ilonggo Cuisine (Western Visayas) – The New “City of Gastronomy”
Iloilo was honored last year as a City of Gastronomy, and rightly so. Ilonggo cuisine is known for gentle sweetness, fresh seafood, and complex broths.
Mindanao’s food culture deserves far more recognition for its depth and complexity.
7. The Cordillera & Mountain Provinces: Indigenous Strength and Tradition
Though smaller in population, the Cordillera region has a unique culinary identity built on tradition and sustainability.
Key characteristics:
Use of root crops, grains, and smoked meats
Minimal seasoning, letting natural flavors shine
Ritual and rice-based dishes (tapey, etag, pinikpikan)
This cuisine is a window into pre-colonial Filipino life.
A Final Reflection
As someone who has tasted, cooked, and written about Filipino cuisine for decades, I continue to marvel at how our food tells the story of our people. Each region offers a distinct flavor profile, yet they all share a common spirit, hospitality, resilience, and the joy of gathering around the table.
Filipino food is not just one thing. It is many things, woven together like the islands themselves. And that is what makes our culinary heritage truly special.
Meanwhie here's the AI Overview on the Diversity of Filipino Cuisine
The Philippines boasts a vibrant, diverse cuisine shaped by indigenous ingredients, Malay, Chinese, Spanish, and American influences, offering a journey through regional flavors from savory Ilocos (like Pinakbet & garlic-heavy dishes) to tropical Davao, featuring staples like sour Sinigang, soy-vinegar braised Adobo, crispy Lechon, and street foods like Empanada, all blending sweet, sour, salty, and savory notes in a unique culinary tapestry celebrated in cookbooks and food tours.
Key Regional Flavors
Ilocos (North Luzon): Known for bold, savory, and sometimes garlicky food, using local produce and vinegar. Must-tries include garlic-rich Bagnet, vegetable stew Pinakbet, and crispy, orange-hued Ilocos Empanada.
Bicol (Bicol Region): Famous for its use of coconut milk and chili, creating spicy, creamy dishes like Laing (taro leaves in coconut milk).
Cebu (Visayas): Renowned for its grilled seafood (sutukil: Sugba/Grill, Tuwa/Soup, Kilaw/Ceviche), hanging rice (Puso), and rich Lechon.
Mindanao (Southern Philippines): Features unique dishes like spicy curries, fresh seafood (king tilapia, giant crabs), and influences from diverse ethnic groups, often overlooked but incredibly flavorful.
Iconic Dishes & Influences
Adobo: A cornerstone dish of meat (chicken/pork) braised in vinegar, soy sauce, garlic, bay leaves, and peppercorns, reflecting Spanish "adobar" (marinade).
Sinigang: A tangy, sour soup using tamarind or other souring agents, a comforting taste of home for many Filipinos.
Lumpia & Pancit: Chinese influences are clear in these popular spring rolls and various noodle dishes.
Kinilaw: The Filipino version of ceviche, using vinegar, calamansi (native citrus), and fresh seafood.
Street Food: A vibrant scene with skewered meats, fried delights, and unique items like Balut (fertilized duck egg).
Cultural Context Filipino cuisine is a fusion of indigenous techniques with Malay, Chinese, Spanish (adobo, stews), and American (fried chicken, hot dogs) influences, creating a balance of sweet, sour, salty, and savory without being overly spicy. It's a cuisine rooted in family, fiestas, and abundant fresh ingredients from the archipelago's vast waters and fertile lands, celebrated through generations and in modern culinary explorations.
Just IN:
Filipino food is climbing the world rankings. In the TasteAtlas Awards 2025/2026, the Philippines secured the 25th spot among the world’s best cuisines, a major leap that reflects growing global love for dishes like sinigang, inasal, lumpiang shanghai, lechon, leche flan and Adobo.
This is one of my favorite delicacy from Marinduque-my Second Home
The term "igod" (or sometimes spelled as "igot") is the local name used in the province of Marinduque, Philippines, for the coconut crab (Birgus latro). In other parts of the Philippines, such as Batanes and the Caluya Islands, it is known as "tatus".
Another one of my favorites from the province of my Birth-Iloilo are the fresh water river eels.
The Anguillidae are a family of ray-finned fish that contains the freshwater eels. All the extantspecies and six subspecies in this family are in the genus Anguilla, and are elongated fish of snake-like bodies, with long dorsal, caudal and anal fins forming a continuous fringe. They are catadromous, spending their adult lives in freshwater, but migrating to the ocean to spawn.
Eels are an important food fish and some species are now farm-raised, but not bred in captivity. Many populations in the wild are now threatened, and Seafood Watch recommend consumers avoid eating anguillid eels.
