Hey there! Brian Dys here — I’m a visual and visceral person at heart. Ever since my mom lent me her old film camera, I fell in love with photography. All of my creative musings were exemplified by my second brain, the computer. This journey is a topsy-turvy ride of creative pursuits — from electronic music to UX design.
I enjoy every dull and wild moments of it — yes, this life of mine that I share with a woman named Jaycelle and a boy named Bryce. Take a peek into my kaleidoscope!
I bought a pack of polvoron from Goldilocks so it wouldn’t be embarrassing buying just two sticks of candles.
My first encounter with their polvoron was when my grandmother visited us and she brought it as pasalubong. It was in 1996, I guess. Since then, I always liked the taste.
Sometime around the same year or so, I baked it upon finding a recipe sitting around the house. It was perfect. I even thought of selling it.
Luck came but once.
One weekend, I went through the same recipe in my head – and I had to eat the polvoron using a spoon. It was a mound of white powder and sugar crystals. You could have played with it by whistling – like that old parlor game.
A polvorón (Arabic: ghurayba; Philippine languages: pulburon) is a type of Andalusian shortbread of Levantine origin popular in Spain and Latin America and other ex-spanish colonies such as the Philippines during Christmas. It is made of flour, sugar, milk, and nuts. They are normally produced from September to January but are now often available year round. There are about 70 factories in Andalusia that are part of a syndicate that produce polvorones and mantecados.