While traveling around the world, the family visited the Philippines and decided to combine a double birthday dinner with James. In our chat group, we discussed which restaurants we’d like to dine at, and Mom Violy has been eager to try the all-you-can-eat lobster her best friend recommended at Solaire. Carmina took charge of making the reservation through Solaire's Resort website and asked the family which seating time they preferred, choosing between two options with different time frames. Carmina registered it under Mom Violy's name and phone number. She received an email for our confirmation, and a week beforehand, a reminder was sent to Mom Violy's mobile to confirm if we were going ahead or not. Carmina replied to the SMS since Mom Violy wasn’t sure how to do it. We were told to arrive fifteen minutes before our scheduled entry time, which was 5:30 p.m. on February 12, 2026. When we arrived, we were informed we couldn’t enter the dining area until exactly 5:30 p.m...
Carmina remember she use to make California Maki Pasta . She went ahead checking what ingredients she had yet some items was missing. Rather using fettuccine pasta noodles I had elbow macaroni on hand. I had no evaporated milk and nestle cream. I had revised with Almond Milk. I only need 1/4 cup of milk. The mayonnaise is Kraft Olive Oil the healthy version. I only had ripped mango it is alright. No cucumber on hand. Carmina had cooked the macaroni pasta, sliced up the mango in cubes and eight sticks of imitation crab meat by removing the plastic wrapper, sliced into thirds before separating. The macaroni noodles were fully cooked I had strained it and added to the plastic container to combine all ingredients together. I added the sliced mangos and imitation crab meat with the cooked macaroni noodles. I placed half cup mayonnaise on the pasta noodles and remaining half cup in the measuring cup by adding wasabi based on your taste and two tablespoons of Kikkoman lite soy sauce. I began ...