We are currently learning to cook kare-kare under R., and are waiting for the beef and tripe to finish boiling. This is kare-kare without peanut butter, for several reasons: 1) Angelique does not eat peanut butter; 2) a former co-worker, Jenny Folger, taught me that peanut butter is unhealthy; and 3) peanut butter was never a kare-kare ingredient in olden times. It is a deliberately bland beef and tripe stew that obtains flavor only through its steadfast spice, fish paste with garlic, onion, siling labuyo, and sugar.

Have seen so far that two vegetable juices can be used in watercolor and acrylic paintings: the juice of turmeric (luyang dilaw), which produces an ochre pigment, and the juice of annatto seeds (achuete), which produces a terra rosa pigment.

S. informs me that, when he was enrolled at EARIST, the students tried black coffee juice, which produces a sepia pigment.

All three pigments need to be extracted with boiling water.