SORSOGON UNITED

When we unite, We make our life better

Nilagang Kape, Tuyo, at Sinangag, Dilis na binusa at pritong tinapa..

Pangudto na naman! pero dai pa akong maisip na iluluto o (daing pamalengke) 🙂 🙂 ..subag-o pa ako pabalik balik sa kusina. salamat na sana ta igwa pang  TINAPA & PUSIT..hmnnn..remate na naman ang diet mo kaini noy!. sa mga  OFW’s tabi aram ko miss na  nindo ini? 🙂 🙂 hala madya na kamo!

Nilagang Kape, Tuyo, at Sinangag,
Dilis na binusa at pritong tinapa..
Sawsawang suka,bawang at paminta,
Ganyan ang almusal na nakakagana.

Nilagang itlog, kamatis na may asin,
Ganyan ang laging kombinasyon sa pagkain.
Isda man o karne, sadyang mahal ngayon,
Kaya’t ulam namin, inihaw na talong.

Dahil ako’y lumaki sa pagkaing ganyan,
Kahit anong ihain ng mahal kong Nanay.
Hindi ko na kailangan pa,
Tinidor at kutsara,
ang mag-kamay ay mas mainam pa.

Sardinas na maanghang,
Inutang lang sa tindahan.
Manipis na pandesal sa kape isinasawsaw,
Presyo ng bilihi’y hindi na makaya,
Heto’t nagtyatyaga sa tuyo at tinapa.

Kaya naman ngayon, panahon ay nagbago,
Pagkain ng almusal, di na yata uso.
Meron nag-titipid gumagawa ng paraan,
Ang almusal at tanghalian, pinagsasabay nalang..

Dahil ako’y lumaki sa pagkaing ganyan,
Kahit anong ihain ng mahal kong Nanay.
Hindi ko na kaylangan pa,
Tinidor at kutsara,
ang mag-kamay ay mas mainam pa.

Kung ang ulam, tuyo at tinapa..

tinapa

pusit1

Filed under: Food and Drinks, Kwentong OFW, Lutong Bikolnon, , ,

Promoting our very own Sorsogon Tourism

To Ms. Christine S. Dayrit of (The Philippines Star).  We would like to thank you for your contribution in promoting our very own Sorsogon Tourism. This will help a lot in inviting locals & foreigners to visit our beautiful places here. We are looking forward for more articles you can share with us.

Sensational Sorsogon

RENDEZVOUS By Christine S. Dayrit (The Philippine Star)

Updated April 11, 2010 12:00 AM


Photo is loading...

Discover the hidden jewel of Matnog, Sorsogon

In his recent award-winning film Up in the Air, George Clooney attempts to accumulate 10 million frequent flyer miles for his many trips taken. He advocates, “To know me is to travel with me.” Personally, I am far from hitting the 10-million mileage mark but am passionately working at it.

I decided it was time to embark on a very exciting local sojourn. This time, to sensational Sorsogon, in the stunningly beautiful province of Bicol.

It dawned on me that there is no better way to kick off the summer than to go swimming with the gentle submarine-sized whale sharks that shyly feed on tiny krill fish; explore lovely world-class boutique hotels, experience a multitude of  fireflies that illumine the ebony night like Tinkerbell fairies bathing in the moonlight; stroll in the charming courtyards of old churches and antique homes.

Here, every epicurean’s wish to savor mouth-savoring delicacies is satisfied and one is privileged to enjoy Mother Nature’s finest treasures — luscious lakes and rivers, glorious waterfalls, steaming hot springs, refreshing cold springs, medicinal salt springs, indigenous flora and faunas, fertile emerald fields where pili, coconuts, abaca and more produce grow abundantly.

From Manila, a brief and comfortable flight on Cebu Pacific took us to Legazpi City. We had a quick snack at Small Talk Café where my dear friends who hail from Bicol — DOT regional director Nini Ravanilla and TOYM awardee for agriculture Lyndon Tan — vowed that the pinangat pasta, a delightful combination of gabi leaves, coco cream and fiery chili, is a must-have.

My dear sister Michelle Dayrit-Soliven was invited by her Divine Healing Servants Foundation Group — headed by gracious Fr. Gerard Deveza, president Gerard Reonisto, treasurer Lucy Lee, assistant treasurer Joy Sy, Tonton and Tasha Sy, Benny Soliven, Edwin Tang, Ding Mercado, Nino and Arlene Mabanta — to be the inspirational speaker at the first-ever elementary graduation of the Divine Healer Learning Center in El Retiro Compound, Cabid-an, Sorsogon.

“Follow your dreams,” Michelle enthused in this very special ceremony that took our gregarious traveling group to a land blessed by providence, where life, love, laughter and prayer emanate from the heart and souls of its residents. The Divine Healer Learning Center is a school founded by Fr. Gerard Deveza and is a dream come true for this kindhearted healing priest who wanted to help the underprivileged children of Sorsogon by providing them a quality education.

After the graduation, we discovered more the sights and sounds of this lovely sanctuary. After an hour-and-a-half drive from Cabid-an, we entered the quaint town of Donsol, Sorsogon, the famous whale shark capital of the world. Disembarking from our van, we were given the standard briefing complete with a video — on the whale shark interaction.

Whale sharks (Rhicodon typus) are known locally as butanding or balilan, and grow up to 45 feet. The biggest fish of the world, the whale shark resembles a slow-moving underwater island because of its size. It is sometimes found near the surface while feeding. October to May is the official season of whale shark sightings but the peak season is in April.

It was Michelle’s very first encounter with the whale sharks and she was rather frightened at first. We were able to convince my beautiful alabaster-skinned sister to embark on the activity by making her realize how blessed she was to have the opportunity to see the whale sharks. She finally took the plunge and was ecstatic to have six encounters with the whale sharks in just 10-minute intervals of each other.

After our glorious encounter with the whale sharks, we proceeded to Sta. Clara Ridge Inn, our home away from home in Sorsogon City. It is owned by Tony Maligaso, an advocate of peace and serenity. His inn-timate lodging is creatively built on a hill slope where the cool shade of narra trees and serene view of rice fields and mountain range greet you every morning. The staff is most cordial and accommodating, while the bedrooms, decorated by Tony himself, feature Ethan Allen-country style furnishings. 

In the duration of our stay in Sorsogon, we were pampered to no end by gracious Gov. Sally Lee and her charming husband Tito Raul Lee. They prepared our every meal showcasing the best local cuisine ever. Aside from pinangat, topping our list also included tinoktok (meat of freshwater shrimp and young, tender coconut au gratin, wrapped in gabi leaves and simmered in thick gata), tinagoktok (fresh water fish, preferably dalag or mudfish cooked on a bed of petchay, plus various other ingredients in a more diluted solution of gata), and bayway (pork marinated in vinegar and various spices and herbs for at least two days before being fried).

Local folklore has it that Sorsogon got its name when a group of Spaniards got lost somewhere around the bay. Fortunately, they chanced upon a local fisherman whom they asked for the name of the place. The fisherman, thinking that the strangers were asking for directions, simply said “Sorsogon,” (which meant “Follow or trace the path”) while pointing to the river upstream. The name stuck, evolving from Sosogon to Solsogon, to Sorsogon.

In Sorsogon, a must-see place is Lake Bulusan, dubbed the “Switzerland of the Orient.” It lies at the heart of the National Park, which covers a land area of 3,672 hectares. On our way to Lake Bulusan, we were escorted by gentle rain showers over the emerald green rice fields and the wildly growing lavender orchids blooming profusely on full-grown trees along the way.

Fr. Gerard described the moment as a scene straight out of the movie Lost Horizon. My brother-in-law Benny and my nephew Vincent kayaked while the rest of us did the trek around the lake, discovering Avatar-like scenes, ancient trees and insects and Tarzan-like vines and humongous rocks which we climbed. Those who didn’t engage in outdoor activities opted for a relaxing massage.

Another truly precious find in this haven is the Sirangan Beach Resort, one of the illustrious properties under the Fork & Pillow Group, which includes the Hotel Trias in Palamos, La Malcontenta Hotel in Palamos, Market Hotel in Barcelona, Spain. Sirangan Beach Resort in the Philippines, located in Bacon Beach, Sorsogon, has a long stretch of caramel and white sand cooled by clear-blue waters. It is owned and run by Vicky Duran, a passionate, well-traveled and proud-to-be Sorsoganon whose tasteful style is reflected in every corner of the resort. I remembered another wonderful lady who hails from Sorsogon, my dear friend Loida Nicholas Lewis who intimated that I ought to stay in Fernando’s Hotel, a cozy boutique hotel of old-world charm situated in the heart of Sorsogon City. I vow to check it out on my next visit.

It is also a must to see Matnog Islands where guests are instantaneously transported to a pristine paradise with white fine-sand beaches and gardens of reef corals. The Manta Bowl, a 60-minute drive from Sorsogon Beach Resort, is also a paradise for those who want a close encounter with dolphins and manta rays.

Trekking Mount Pulog at the end of the Sierra Madre Mountain range, which extends from the north of Luzon to the south and ends in Bacon, Sorsogon, also gives an exhilarating high. Here, you will find geothermal steam wells and other small steaming geysers that extend to the Pacific Ocean.

The sunset at Donsol Beach was made more unforgettable with a Mass celebrated by Fr. Gerard for our group. We all prayed with reverence to the Almighty for all the blessings experienced in Sorsogon.

On our last night, we cruised the river on a bamboo houseboat that had tables and benches. Trees by the bank of the river were aglow like Christmas trees as colonies of fireflies twinkled in the dark. Some friendly fireflies darted playfully around us and gently landed on our outstretched hands.

This memorable sojourn to Sorsogon further reinforced my personal belief that I really was a Bicolana in my past life. No matter how many times I visit here, I am always mesmerized by its beauty and grace. Besides, I believe there is always something peculiarly steaming in Bicol and it isn’t just from the smoldering lava of the active volcano. Here, I feel connected to the land, the cuisine, the culture, the people. There exists a deep sense of appreciation and belonging. To have a sensational summer, believe me, Sorsogon is the place to be.

* * *

For more information on whale shark interaction, call Omar Nepomuceno at 0927-9989289 or e-mail him at omarnepomuceno@yahoo.com. Santa Clara Ridge Inn can be reached at telefax (056) 211- 5413 or 0910-7166535.) Cebu Pacific flies two times daily to Legazpi, for reservation please call 702-0888.

E-mail the author at miladay.star@gmail.com.


Sensational Sorsogon
RENDEZVOUS By Christine S. Dayrit(The Philippine Star) Updated April 11, 2010 12:00 AM


Photo is loading...

Discover the hidden jewel of Matnog, Sorsogon
| Zoom

In his recent award-winning film Up in the Air, George Clooney attempts to accumulate 10 million frequent flyer miles for his many trips taken. He advocates, “To know me is to travel

with me.” Personally, I am far from hitting the 10-million mileage mark but am passionately working at it.

I decided it was time to embark on a very exciting local sojourn. This time, to sensational Sorsogon, in the stunningly beautiful province of Bicol.

It dawned on me that there is no better way to kick off the summer than to go swimming with the gentle submarine-sized whale sharks that shyly feed on tiny krill fish; explore lovely world-class boutique hotels, experience a multitude of  fireflies that illumine the ebony night like Tinkerbell fairies bathing in the moonlight; stroll in the charming courtyards of old churches and antique homes.

Here, every epicurean’s wish to savor mouth-savoring delicacies is satisfied and one is privileged to enjoy Mother Nature’s finest treasures — luscious lakes and rivers, glorious waterfalls, steaming hot springs, refreshing cold springs, medicinal salt springs, indigenous flora and faunas, fertile emerald fields where pili, coconuts, abaca and more produce grow abundantly.

From Manila, a brief and comfortable flight on Cebu Pacific took us to Legazpi City. We had a quick snack at Small Talk Café where my dear friends who hail from Bicol — DOT regional director Nini Ravanilla and TOYM awardee for agriculture Lyndon Tan — vowed that the pinangat pasta, a delightful combination of gabi leaves, coco cream and fiery chili, is a must-have.

My dear sister Michelle Dayrit-Soliven was invited by her Divine Healing Servants Foundation Group — headed by gracious Fr. Gerard Deveza, president Gerard Reonisto, treasurer Lucy Lee, assistant treasurer Joy Sy, Tonton and Tasha Sy, Benny Soliven, Edwin Tang, Ding Mercado, Nino and Arlene Mabanta — to be the inspirational speaker at the first-ever elementary graduation of the Divine Healer Learning Center in El Retiro Compound, Cabid-an, Sorsogon.

“Follow your dreams,” Michelle enthused in this very special ceremony that took our gregarious traveling group to a land blessed by providence, where life, love, laughter and prayer emanate from the heart and souls of its residents. The Divine Healer Learning Center is a school founded by Fr. Gerard Deveza and is a dream come true for this kindhearted healing priest who wanted to help the underprivileged children of Sorsogon by providing them a quality education.

After the graduation, we discovered more the sights and sounds of this lovely sanctuary. After an hour-and-a-half drive from Cabid-an, we entered the quaint town of Donsol, Sorsogon, the famous whale shark capital of the world. Disembarking from our van, we were given the standard briefing complete with a video — on the whale shark interaction.

Whale sharks (Rhicodon typus) are known locally as butanding or balilan, and grow up to 45 feet. The biggest fish of the world, the whale shark resembles a slow-moving underwater island because of its size. It is sometimes found near the surface while feeding. October to May is the official season of whale shark sightings but the peak season is in April.

It was Michelle’s very first encounter with the whale sharks and she was rather frightened at first. We were able to convince my beautiful alabaster-skinned sister to embark on the activity by making her realize how blessed she was to have the opportunity to see the whale sharks. She finally took the plunge and was ecstatic to have six encounters with the whale sharks in just 10-minute intervals of each other.

After our glorious encounter with the whale sharks, we proceeded to Sta. Clara Ridge Inn, our home away from home in Sorsogon City. It is owned by Tony Maligaso, an advocate of peace and serenity. His inn-timate lodging is creatively built on a hill slope where the cool shade of narra trees and serene view of rice fields and mountain range greet you every morning. The staff is most cordial and accommodating, while the bedrooms, decorated by Tony himself, feature Ethan Allen-country style furnishings.

In the duration of our stay in Sorsogon, we were pampered to no end by gracious Gov. Sally Lee and her charming husband Tito Raul Lee. They prepared our every meal showcasing the best local cuisine ever. Aside from pinangat, topping our list also included tinoktok (meat of freshwater shrimp and young, tender coconut au gratin, wrapped in gabi leaves and simmered in thick gata), tinagoktok (fresh water fish, preferably dalag or mudfish cooked on a bed of petchay, plus various other ingredients in a more diluted solution of gata), and bayway (pork marinated in vinegar and various spices and herbs for at least two days before being fried).

Local folklore has it that Sorsogon got its name when a group of Spaniards got lost somewhere around the bay. Fortunately, they chanced upon a local fisherman whom they asked for the name of the place. The fisherman, thinking that the strangers were asking for directions, simply said “Sorsogon,” (which meant “Follow or trace the path”) while pointing to the river upstream. The name stuck, evolving from Sosogon to Solsogon, to Sorsogon.

In Sorsogon, a must-see place is Lake Bulusan, dubbed the “Switzerland of the Orient.” It lies at the heart of the National Park, which covers a land area of 3,672 hectares. On our way to Lake Bulusan, we were escorted by gentle rain showers over the emerald green rice fields and the wildly growing lavender orchids blooming profusely on full-grown trees along the way.

Fr. Gerard described the moment as a scene straight out of the movie Lost Horizon. My brother-in-law Benny and my nephew Vincent kayaked while the rest of us did the trek around the lake, discovering Avatar-like scenes, ancient trees and insects and Tarzan-like vines and humongous rocks which we climbed. Those who didn’t engage in outdoor activities opted for a relaxing massage.

Another truly precious find in this haven is the Sirangan Beach Resort, one of the illustrious properties under the Fork & Pillow Group, which includes the Hotel Trias in Palamos, La Malcontenta Hotel in Palamos, Market Hotel in Barcelona, Spain. Sirangan Beach Resort in the Philippines, located in Bacon Beach, Sorsogon, has a long stretch of caramel and white sand cooled by clear-blue waters. It is owned and run by Vicky Duran, a passionate, well-traveled and proud-to-be Sorsoganon whose tasteful style is reflected in every corner of the resort. I remembered another wonderful lady who hails from Sorsogon, my dear friend Loida Nicholas Lewis who intimated that I ought to stay in Fernando’s Hotel, a cozy boutique hotel of old-world charm situated in the heart of Sorsogon City. I vow to check it out on my next visit.

It is also a must to see Matnog Islands where guests are instantaneously transported to a pristine paradise with white fine-sand beaches and gardens of reef corals. The Manta Bowl, a 60-minute drive from Sorsogon Beach Resort, is also a paradise for those who want a close encounter with dolphins and manta rays.

Trekking Mount Pulog at the end of the Sierra Madre Mountain range, which extends from the north of Luzon to the south and ends in Bacon, Sorsogon, also gives an exhilarating high. Here, you will find geothermal steam wells and other small steaming geysers that extend to the Pacific Ocean.

The sunset at Donsol Beach was made more unforgettable with a Mass celebrated by Fr. Gerard for our group. We all prayed with reverence to the Almighty for all the blessings experienced in Sorsogon.

On our last night, we cruised the river on a bamboo houseboat that had tables and benches. Trees by the bank of the river were aglow like Christmas trees as colonies of fireflies twinkled in the dark. Some friendly fireflies darted playfully around us and gently landed on our outstretched hands.

This memorable sojourn to Sorsogon further reinforced my personal belief that I really was a Bicolana in my past life. No matter how many times I visit here, I am always mesmerized by its beauty and grace. Besides, I believe there is always something peculiarly steaming in Bicol and it isn’t just from the smoldering lava of the active volcano. Here, I feel connected to the land, the cuisine, the culture, the people. There exists a deep sense of appreciation and belonging. To have a sensational summer, believe me, Sorsogon is the place to be.

* * *

For more information on whale shark interaction, call Omar Nepomuceno at 0927-9989289 or e-mail him at omarnepomuceno@yahoo.com. Santa Clara Ridge Inn can be reached at telefax (056) 211- 5413 or 0910-7166535.) Cebu Pacific flies two times daily to Legazpi, for reservation please call 702-0888.

E-mail the author at miladay.star@gmail.com.


Filed under: Family, Friends and Society, Food and Drinks, Hobbies and Recreation, Invest in Sorsogon, Lutong Bikolnon, Promote Tourism, Show your pride, Sorsogon News Updates, Travel & Adventures, Travel Advisory, What's Happening Here?, , , , ,

The correct way of preparing the authentic BICOL EXPRESS

Here’s  correct way of preparing the authentic ” BICOL EXPRESS”. So, if you want to make Bicol express where everyone will enjoy, you may follow the recipe shared by Rogerelauria below. Maray na aldaw po saindo gabos!

Part-1

Part-2

Part-3

Part-4

Filed under: Food and Drinks, Lutong Bikolnon, Show your pride,

Fruits that produce abundantly in Sorsogon

I don’ t  know whats makes me craving for these fruits recently..So, I thought of  sharing with you some yummy info about  these fruits that grows abundantly in our place. Just looking at “BAYAWAS & SANTOL”  makes me salivate and crave for it..garo ako naglilihi ano ta bako man kapanahunan kaini?:) ang totoo..namiss ko lang mag-uli satuya..lalo na ngonian na kasanggayahan na naman..hala uruli na ngon-a kita!

Here some nutrition facts:

 
Nutrition Facts say that guava is the most nutritious fruit. Guava are high in dietary fiber,Vitamins A and C,Vitamin B3 and G4 and polyunsaturated fatty acids especially the seeds.It has four times the amount of Vitamin C in orange,has good levels of dietary minerals,potassium,magnesium,and otherwise broad,low calorie profile of essential nutrients. Guavas contain both major classes of antioxidants pigments carotenoids and polyphenols. Guavas that are red.yellow or orange in color have more potential value as antioxidant sources than unpigmented species.

911588090_602f8faeb0_m

Ella got  her own  nutritional facts here > Kusina ni Ella

The nutritional value of guavas make them ideal for:

  • Weight loss
  • Maintaining optimum health

 

It’s OK to include a small number of guavas in your diet if you’re interested in:

  • Weight gain

Filed under: Buhay Sorsoganon, Food and Drinks, Lutong Bikolnon

Sinanglay kan mga Sorsoganon

For those who forgot how to prepare Sinanglay or Ginataang Isda. Here it is…

sinanglay

Sangkap:

2 tilapia
4 cloves bawang
1 sibuyas
3 kamatis
sili na haba
luya
tanglad pantale sa isda
1 KARA coconut milk
1 cup tubig
asin

Paraan ng pagluluto:

a. ) hiwain ang tilapia ng pabutterfly
b. ) hiwain ang bawang sibuyas luya at kamatis sa maliliit na hiwa
c. ) combine ang bawang sibuya luya at kamatis haluing mabuti tsaka ipalaman sa isda
d.) talian ng tanglad ang isda
e.) ilatag ng maigi sa kawali ang mga isda
f.) ibuhos sa ibabaw ng isda ang gata at tubig at asin
e.) takpan ang kawali at lutuin in medium heat

optional
i) kung may kamias pwede din isama sa pampalaman sa isda mga 6 pcs siguro pwede na. 
ii) pwedeng lagyang ng talong o pechay. Yung pechay pwede gawing pambalot sa isda kung  walang   tanglad.
iii.) other than tilapia kung may fresh carp kayo na nabili may masarap yun gawing sinanglay.

Have a nice day! enjoy your meal!

Filed under: Food and Drinks, Lutong Bikolnon, ,

Tinilmok kan mga Sorsoganon

Saro kan mga masiram na lutuon sa satuya iyo baga an tinilmok. Simple pero mararaot ang promise mo na mag-diet sa lutong ini:) . Kasiram tabi kaini, sabi ngani kan mga barkada manam-namun daa:).
Sa mga mahigos magluto  o gustong i-try an sadiring version kan tilmok. Hala asekaso na!..:)

1. Mag-preparar ki lumbod/medyo lukadon

2. Karison an lumbod/, tapos tadtadon na  ki pino.

3. Magbakal na man ki buyod o kaya kasag , halion na arikurong tapos tadtadon man ki pino.

4. Dai paglingawi an yerba buena ta daing pangpahamot ano. Magtadtad man kaini. tapos sabayan ki bawang asin sibulyas.

5. Pagharaloon an mga tinadtad na lumbod, buyod, yerba buena, bawang asin sibulya. timplahon ki asin.

6. Pag nahalo na ki marhay magkaag ki mga 2-3 kutsara kan pinagharalo sa dahon ki batag. tupion an dahon kan batag asin gakudan.

7. ilaag an mga patos kan tilmok sa kawali kagan ki tubig asin pakalakagaon. pwede man na an ipatos dahon kan natong nganing pede na kaunon. pagnagkalakaga na ikaag an liputok (kun dahon ki natong an ipinampatos imbes tubig, liputok kan nyog an gamiton sa pagpakalakaga).
masiram na panira sa mainit na maluto.

enjoy your tinilmok…mabuhay!!

Filed under: Lutong Bikolnon, OFW Corner

Beef tapa para sa mga OFW’s at nagaapura sa pagpasok sa umaga!

Daing kasing siram ang handa sa pamahaw(almusal) kundi “TAPA” baga. Tapos igwa pang sinanlag “garlic rice and fried egg” ano ka pa!. Tamang-tama sa mga nagaapura o sibut na sa paglaog sa opisina. Ang recipe na ini hali sa mga barkada na pirmi sanang sibot..papano kaya malamawon..hekhekhek. Kamo na sana ang bahala sa timplada basta dai paglingawan na imaranate overnight(mas magayon kung mga duwang aldaw). 

You Need:

1 kilo beef sirloin, thinly sliced, cut into long strips
1 1/2 Tablespoon + 1/2 teaspoon salt
7 Tablespoon white sugar
2 teaspoon minced garlic (adding more the better)
1 tsp. ground black pepper
2 1/2 tablespoon soy sauce
3 1/2 tablespoon vinegar

Preparation:

1. Mix all ingredients into mixing bowl.
2. Cover and Let stand overnight or two nights in the refrigerator.
3. Depending on the size of your family, apportion the beef slices into plastic bags. In our case, we are a family of four. A pack of 3 plastic bags is enough.
4. Store in freezer for 24 hours before cooking.

Alalay mo sana si pagluto para dai man matutong. Lagan mo dikit na pinagmarinate-an mo para medyo tender na sya bag-o mo pa i-prito. Enjoy your breakfast!

Filed under: Lutong Bikolnon, OFW Corner,

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