I learned a lot in Writing for new Media subject because our professor is really dedicated on teaching us. I learned a lot on this subject especially when the pandemic hadn’t started yed. I learned how to understand poems or stories and find out what they mean. I also learned how to be a responsible social media user and because of that lots of opportunities came to me. I also learned how to make story and it helped me a lot because of my profession. It helped me with my projects, my artwork improved because of it.

I learned a lot in Writing for new Media subject because our professor is really dedicated on teaching us. I learned a lot on this subject especially when the pandemic hadn’t started yed. I learned how to understand poems or stories and find out what they mean. I also learned how to be a responsible social media user and because of that lots of opportunities came to me. I also learned how to make story and it helped me a lot because of my profession. It helped me with my projects, my artwork improved because of it.

Bukod sa papuyok tuwing bagong taon, kilala din ang probinsya ng Bulacan sa pag gawa ng malutong at nakakaadik sa sarap na chicharon. Ang chicharon ay gawa sa balat ng baboy ngunit meron din namang gawa sa bituka na kung tawagin ay chicharong bulaklak. Maraming nag aalaga at nag bebenta ng baboy sa bulacan kung kaya’t isa ito sa mga pangunahibg hanap buhay sa probinsya ng Bulacan. Ang pag gawa ng chicharon ay may roong mahabang proseso. Una ay ang pag tatadtad ng balat ng baboy, tadtadin ito ayon sa nais na laki ng magiging chicharon. Mataoos tadtadin ang balat ay isalang na ito para sa unang prito. Hintayin ang balat ng baboy na maging golden brown at tsaka ito hanguin, isalansan ang piniritong balat ng baboy para ito ay budburan ng asin at ibilad sa araw. Kapag ang balat ng baboy ay naibilad na sa tamang oras ay pwede na itong isalang muli sa kumukulong mantika, piniprito muli ito para makuha ang nais na lutong ng chicharon. Meron din namang mga chicharon na mayroon nang taba at laman kung kaya’t swak na swak na ito kapares ng kanin, samahan mo pa ito ng suka na may dinikdik na sili. Siguradong babalik-balikan ng tao ang taglay na sarap ng chicharong bulacan. Kung kaya’t ikaw na nag babasa nito ay nagawi sa lalawigan ng Bulacan, siguraduhing tikman ang malutong, masarap at malinamnam na taglay ng chiachrong Bulacan.

Thanks for joining me!

Good company in a journey makes the way seem shorter. — Izaak Walton