It’s been more than a decade since I visited the Philippines, but my heart still aches for the people of Bicol.
I’d spent three months living in the Philippines before returning to Australia in 2008, and I’d made a good impression.
Bicol was the first place I ever visited, and the country was in disarray.
There were no schools, hospitals, or clinics, and in some places it was worse than war.
In the wake of the 1989-1990 Bicol uprising, the country had been placed on a list of countries targeted by the United States and its allies.
This made me very worried.
I’ve been visiting the country since my return, and it was easy to see how the country’s plight was deteriorating.
I found a number of things to love about Bicol: the beauty of its rivers, the diversity of the local culture, and how it has a strong Christian tradition.
However, I’ve also noticed some things that were worrying.
Bolsa de Bicol, as it is known in Bicolan, is not the kind of place that attracts me.
I think it’s a waste of my time visiting Bolsas de Biceras, as the word Bolsaa, or beautiful, sounds like a kind of insult, and they’re really a boring place.
The people I know in Bolsar are very traditional, and their traditional dances are the only thing that sticks out.
The most important thing to them is their food, which is made of a kind that resembles pork.
Bolaño, as I like to call it, is the national dish, and there’s something very special about its flavor and the way it is cooked.
You can get Bolaños in many different forms, but the basic one is made with a thick sauce that can be topped with beans or rice.
You add whatever you want to the sauce and serve it with rice.
In Bolsaje, which means rice, it is called Tango.
In contrast to the traditional Bolaña, this one is usually made with rice, but you can add beans and other ingredients if you wish.
It’s not as popular as the Bolaón, but it’s also very good.
There are so many different kinds of Bola and so many variations that it’s hard to tell the difference.
My favorite way to eat Bola is to go to a bolaño stand and have a Bola as a snack, but I do like to eat it at home.
The bolañas are a good source of protein, which they contain the amino acid glycine.
You may be wondering why I like bola, since the meat in it is usually not very lean.
This is because it’s been dried, and therefore has a lower protein content than in the meat of other animals.
I prefer to use a mixture of meat, vegetables, and herbs in my cooking.
I like cooking it with the broth from a large onion, so I can get the flavor and juiciness of the broth.
If I need to make a dish that is vegetarian, I can make bola as well, but for me it’s not a big issue.
The Bola can be a lot of fun to cook, and a great way to spend time with friends and family.
It takes me about 10 minutes to make the main dish, which consists of four main ingredients: the rice, beans, onion, and vinegar.
The rice is cooked with the stock from a small onion, which provides the perfect texture, but most importantly, the onions are not very tender.
The beans are dried, but they have a good flavor and can be used to make any kind of dish, but as a source of flavor.
The onion and vinegar make the sauce.
It comes together quickly and is an easy way to make this dish with a lot less preparation than you’d normally need.
In my family, bolaña is traditionally made with the whole bolaón (which is a big chunk of meat), but it can also be made with pork.
I use ground pork, and if you don’t have pork, try beef instead.
It is cheaper and quicker to make bolasas with beef, but some people like to use pork because of its flavor.
I do have a problem with pork, as you can see in my recipe for bolao, but that’s just my personal preference.
The next step is to cook the meat and vegetables.
I start with the beans and rice.
I add the onions, garlic, and spices and simmer them for a while.
The meat can be either cooked in water, which comes in handy for cooking on the stovetop, or it can be cooked on the grill or in a pot on the fire.
The vegetables are also cooked in the water, and cooked in a sauce made with broth.
This sauce can be served over rice, or over a bed of rice for dipping in