VC Writes Blogger

  Mission accomplished: The fifth installment of SWARM is published, which is the last series of five novellas. Thirteen years later, I never expected that those plots I wrote to pass the time when I began working as a security guard in 2010 would evolve into a book series. However, my original intent was to collaborate on a comic book idea, perhaps someday, or something similar to what Sylvester Stallone did with his movie, Rocky. Then, I suffered a sudden stroke due to my carelessness, compounded by my diabetes, and the demanding night shifts that exacerbated hypertension, the silent killer as doctors call it. Thankfully, I survived, but half my body was left crippled, and my brain sustained partial damage, resulting in slurred speech that made me sound like an alcoholic. It was a lonely place to be. However, in that moment, I remembered those seemingly frivolous plots I had written about what defines an elite soldier, something I had contemplated pursuing in the military back then.

From New India Bazar!  I usually eat samosas with sugar-free pancake syrup. These packets are convenient and come with a self-serve stand with small brown bags and a tong. The chutney sauce tastes like mild vinegar with a hint of sweetness. Use cash to pay 99 cents for each samosa. If using cards, charges go a bit higher. From my aunt. I never asked where she got them from until I craved them one time and found out something I never knew about these leaves: their international name other than Saluyot. Saluyot is just a farmer's food to Filipino villagers, so it never crossed my mind that it was more than just a vegetarian diet. They are strong though, most of them who eat them almost daily and are built like Bruce Lee. Some old men brag that their arsenals are built like a rock from eating them. But I thought that was just farm talk. Leaves from the provinces. I'm sure my aunt also shares these precious leaves with inner family circles. I wonder if she or they know the benefits

Chapter 1 The Will 1 Nestled within the embrace of the Rocky Mountains, Stellarville is a charming hamlet cradled in a valley, encircled by majestic peaks, where a close-knit community of just over 3,000 residents share the warmth of familiarity. This quaint town beckons to winter sports enthusiasts with its meticulously groomed ski resort, boasting over 50 exhilarating runs and an array of lifts, while its inviting restaurants and shops cater to tourists, complemented by cozy cabins and lodges that promise a snug retreat. Crime is a distant thought in this welcoming haven, and the town's natural wonders, like Crystal Lake, where life teems beneath the serene waters, delight anglers, kayakers, and rowboat adventurers. In autumn, Stellarville ignites with vibrant foliage, while summer unveils the mountains' breathtaking backdrop for hiking and camping. Permeated by an atmosphere of friendliness, the town's year-round residents, employed in tourism, hospitality, and retail,

I didn't know that Saluyot was called Jute Leaves until a few days ago. I had been searching the internet for a local source, and I always ended up at the same Filipino mini market. They usually have Saluyot leaves in bundles inside boxes, but it would be a waste of gas to drive there only to find out that they are sold out. Now that I know the English name, Jute Leaves, I'm pretty sure that the local Asian market will have a bunch of frozen ones. I think Jute Leaves might be more popular in other Asian communities, since it's common for Pinoys to rely on fresh leaves only. My aunt is one of those people who always giveaway Saluyot leaves and then add them to our vegetable stew. We ran out of them recently, and I've been craving the dish. It's healthy and goes well with fried fish. The dish is called Inabraw, a vegetable stew with fried or grilled fish. Jute Leaves are a must-have ingredient, even if you're not adding fish. Anyway, I went to the local Asian ma