Portia Placino

Repository of my thoughts and images of art, literature, travel, and life.

About

Jim Thompson House, Bangkok, Thailand (2015)

I will post my writings and musings on art, culture, history, philosophy, aesthetics, literature, and life, among other things, in this blog. It’s a liberating feeling, to be able to write outside the confines of book articles and journals. This is the best part of blog writing for me.

My partner said that it is my love letter to the world and that I should say what I want here. I couldn’t agree more. I put my words out there, and I hope that even a small speck of the world would listen.

This blog is almost six years old now. It started as a repository of my notes, powerpoint presentations, and class records. It evolved so much that it is hardly recognisable from its origin. I don’t necessarily see that as a bad thing.

My personal photographs are almost always present in my posts, and I don’t see that part changing any time soon. I’ve stood behind the lens since I was a teenager. Though I’ve stopped lugging around a professional camera, as I want to participate in the moment more, I still take a lot of snapshots.

I’ve also posted my writings for my master’s classes here. At one point, I intended for this to be a portfolio. But I felt that it is too limiting, and there are already too many limitations that we have to live with. It’s about time to break barriers instead.

Writing in a blog is not necessarily something that goes against academic writing. Umberto Eco once wrote in Travels in Hyperreality that there should be no conflict, instead it is our responsibility to respond to social and political issues of the world thru popular channels. And I agree completely.

So now, I will post what I want. I will try to write it well, as best as I can. If I’m sending out a voice out there, it might as well be a meaningful one.

Hua Lamphong Railway Station, Bangkok, Thailand (2015)

3 comments on “About

  1. Carla Saunders
    September 3, 2012

    Hi there! I am nominating you for One Lovely Blog Award. You have a very good blog and I want others to know about you!
    Carla

    • Portia Placino
      September 3, 2012

      Oh my, thank you so much! I really am just trying to get a message out there. It makes me happy to meet people like you who appreciates what I write 🙂 That sounds exciting.

  2. finkelstein
    May 6, 2015

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Archives

Categories

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,571 other followers

Follow Portia Placino on WordPress.com

Instagram

Day 3. I fed my starter last night, after 30 hours. I discarded half of it and fed it as I found in the online recipe, 1/2 cup flour and a little bit above 1/4 cup water. Then it just, exapanded! It is now 4x the starting volume! Now, I don't know what to do. Original recipe said it should be ready in 5 days after it doubles in volume after daily feedings. But, it doubled in volume yesterday. And now, it is like this. I knew it would probably rise faster because it is warm in the Philippines, but... Oh wow. **I don't keep it by the window, I keep it on top of the cabinet. I just placed it there so I can get a better light for the photo. #baking
I wanted to make a simple white bread, but I realized that even though I have all-purpose flour, I only have muscovado sugar, so the bread would still be brown. Lol. Then I added some dried cranberries and white chocolate chips, just because. I adjusted the milk, hoping it would be more cake-y. We'll see. I hope our little one eats it, she was not a fan of the apple corn bread, she does not like rough textures the past few days. She ate a bit of the commercial white bread from the main house though, so we'll see how this one will turn out. #baking
Goodness, look at that yeast culture. Is that the yeast? Is it alive? The noontime heat made it double in size! I know I'm just supposed to leave it alone, but I am fascinated! #baking
Yeast culture day 2. Are those bubbles slowly showing up? According to instructions, I should feed it tomorrow. Let me know what you think! This is the first time I am doing this. #baking
Hoy Portia, akala ko ba absolute emergency food yung instant noodles? Bakit kakalahati na yung 10-pack? Hoy konsensya, napagod ako maglaba! Gusto ko ng noodles! Eh asan yung iba pa? Lulusot ka pa! Lol. Kaya ayaw ko mag-stock ng ganito eh.
A new weekly ritual... Kudos to TFMs who does this weekly from the beginning. It is exhausting. Don't look too closely as there are food stains that I am leaving for the sun to take care of. Lol.
%d bloggers like this: