BAHAGI NG SACRAMENTO, AMEN. ANG PERA SA AMIN!
Para sa gabos na katood kong Bikolnon asin sa gabos
Bakit kaya puro na lang Pamahalaan ang sinisisi, sinasabing kurakot, mga buaya at pating sa katihan. Bakit ayaw pulaan ang Simbahan na linta ng bayan. Papano ba ito sasagutin?
BAPTISM
Kapag wala kang pera bibinyagan ba ang anak mo? Papano ka magiging Kristiano?
Kaya pala maraming ninong at ninang na kinukuha para may taga-bayad?
Pag may binyagan nauubos perang inutangan, maraming nakikain sa handaan.
Noon si Kristo ay bininyagan ni Juan Bautista di naman hiningan ng bayad.
CONFIRMATION
Pagwala kang pera di ka makokompilan, dahil di ka kasama sa listahan.
Bakit sa school ginagawa ang kompil? Para maka-attend si Mayor?
Wala na ngang pambili ng uniform, papabilihin pa ng puting damit.
Bakit kailangan na magkaroon na naman ng ninong at ninang?
Blessed oil lang naman ang kailangan, bakit daming kailangan, si Hermana kasi?
COMMUNION
Bakit sinasabi ng mga pari uminom kayong lahat , bakit siya ang ang umiinom?
Pag-gustong ibahagi, sasabihin, huwag ubusin, isawsaw na lang?
Kaya puro na lang laman ang nasa isip ng mga tao dahil di makatikim ng dugo?
PENANCE
Bakit pinapayagan ang mga bayaran na magdarasal, tulad ng pa-novena at pabasa?
MATRIMONY
Ikakasal ka kaya pag wala kang pera? Kay Mayor na lang pagmalapit na ang halalan.
Ang Manila Cathedral ay para sa may kaya, kaya sa huwes na lang pumupunta?
Maraming papeles ang kailangan, maraming babayaran, kaya maraming live-in na lang?
ANNOINTING THE SICK
Ang sabi ”pagbabasbas ng may sakit” hindi yong naghihingalo, maraming schedule si padre kasi.
Pagnamatay at walang pera walang misa, walang bendisyon, sasabihin busy si padre.
Mabuti pa ang patay pinagkakaperahan pag todos los santos, may sakit di madadalaw.
HOLY ORDERS
Pagmahirap ka at nais maging pari? Humanap ka muna ng ninong at ninang.
Bakit di mga pari ang kinuha ni Jesus na mga disipulo? Kinuha mga taong may hanap-buhay.
Si Jesus ay nagbuwis ng kanyang buhay, bakit ang Papa may bullet proof na sasakyan?
Ang mga banal ba ay dapat sa palasyo nakatira habang mga Kristiano sa dampa?
Sacramento pa lang yan, ang misa ay maybayad, meron pang limos para sa mission at kung anon-ano pang pang collection. Pagwala kang pera di ka makakarating sa Langit hangang Purgatoryo ka na lang, at pagbabayarin na naman mga naiwan para ikaw ay makalaya. Amen.
Thursday, December 13, 2007
Tuesday, December 11, 2007
BAGYO CON SILI
Para sa mga Katood kong bakong Bikolano
Bikol Region is known as “orinola kan kinaban” or bedpan of the world because it is frequently visited by strong typhoon unlike other region. If you plot the typhoon path for the past twenty years you will surely understand the expression. Maybe this is one of the reasons why agricultural development cannot be sustained. Lately, it was observed that typhoon have visited other regions, but why? Because the typhoon loved so much the Bikolanos that it pursues those who migrated in other places, this is just a joke.
Related to this is an anecdote that Bikolanos tend to care for his “siling labuyo” plant even before he attend to his own house during the coming of a typhoon. Some don’t see the logic, but the violent outburst of wind and rain during a typhoon everything becomes soaking wet including clothes and firewood that are essentials to keep the body warm. The siling labuyo therefore is the only saving graces to keep you survive the chilly weather. Now, you understand.
Even farmers claimed that before they go to their field in the early morning, they take a dose of vinegar soaked with siling labuyo [CAPSICUM FRUTESCENS Linn] to keep their stomach warm until he goes home to take his breakfast.
Although the supposed Sili King originated form Bikol, it does not mean however that every Bikolano munch a sili every meal, in the same token that not every Ilokano smoke their native cigar. Perhaps this notion can be applied to Bikolanos who lived far from
the sea or those who are in “iraya” meaning upland, because they used to have fresh water fish. Unlike those who lived near the sea “ilawod” or down stream wherein they have a plenty supply of salt-water fish that needs no additional seasoning. This fact was validated when I was assigned in the Rinconada area where I was forced to eat “siling labuyo” to make my viand palatable.
However, Bikolano cuisine would never be famous without the “siling labuyo.” To name a few our mouth watering local dish, we have the “gulay na natong” mainly taro leaves cooked in coconut milk with dried fish and of course, the siling labuyo. “Bikol express” as it is known is simply “gulay na lada” or making use of chili as main ingredient cooked in coconut milk with fermented small shrimp [balaw] and pork fat. We also have the “kinunot” and the main ingredient is ray fish [pagi] or shark [pating] meat and leaves of horseradish tree [kalonggay] cooked in coconut milk. If Russia have their caviar, Bikolanos have “dinailan” or fish cake cooked in coconut milk and lots of chili.
If somehow you are lured into eating any of the hot dishes and you cannot bear the pungent taste of siling labuyo, you can either sip some milk to help your taste bud recover from the heat. As a word of advice, please do not eat your hot dish by not letting the tip of your tongue touch the food to avoid the burning sensation and ruin your meal.
Bagyo con sili go together in the lives of Bikolanos.
Bikol Region is known as “orinola kan kinaban” or bedpan of the world because it is frequently visited by strong typhoon unlike other region. If you plot the typhoon path for the past twenty years you will surely understand the expression. Maybe this is one of the reasons why agricultural development cannot be sustained. Lately, it was observed that typhoon have visited other regions, but why? Because the typhoon loved so much the Bikolanos that it pursues those who migrated in other places, this is just a joke.
Related to this is an anecdote that Bikolanos tend to care for his “siling labuyo” plant even before he attend to his own house during the coming of a typhoon. Some don’t see the logic, but the violent outburst of wind and rain during a typhoon everything becomes soaking wet including clothes and firewood that are essentials to keep the body warm. The siling labuyo therefore is the only saving graces to keep you survive the chilly weather. Now, you understand.
Even farmers claimed that before they go to their field in the early morning, they take a dose of vinegar soaked with siling labuyo [CAPSICUM FRUTESCENS Linn] to keep their stomach warm until he goes home to take his breakfast.
Although the supposed Sili King originated form Bikol, it does not mean however that every Bikolano munch a sili every meal, in the same token that not every Ilokano smoke their native cigar. Perhaps this notion can be applied to Bikolanos who lived far from
the sea or those who are in “iraya” meaning upland, because they used to have fresh water fish. Unlike those who lived near the sea “ilawod” or down stream wherein they have a plenty supply of salt-water fish that needs no additional seasoning. This fact was validated when I was assigned in the Rinconada area where I was forced to eat “siling labuyo” to make my viand palatable.
However, Bikolano cuisine would never be famous without the “siling labuyo.” To name a few our mouth watering local dish, we have the “gulay na natong” mainly taro leaves cooked in coconut milk with dried fish and of course, the siling labuyo. “Bikol express” as it is known is simply “gulay na lada” or making use of chili as main ingredient cooked in coconut milk with fermented small shrimp [balaw] and pork fat. We also have the “kinunot” and the main ingredient is ray fish [pagi] or shark [pating] meat and leaves of horseradish tree [kalonggay] cooked in coconut milk. If Russia have their caviar, Bikolanos have “dinailan” or fish cake cooked in coconut milk and lots of chili.
If somehow you are lured into eating any of the hot dishes and you cannot bear the pungent taste of siling labuyo, you can either sip some milk to help your taste bud recover from the heat. As a word of advice, please do not eat your hot dish by not letting the tip of your tongue touch the food to avoid the burning sensation and ruin your meal.
Bagyo con sili go together in the lives of Bikolanos.
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