Atlas Consolidated Mining and Development Corporation ===============================================> Atlas Consolidated Mining and Development Corporation is a publicly-listed mining company founded in 1935. The mining company is chaired by Alfredo Ramos, son of National Book Store founder, Socorro C. Ramos. At the end of 2009, Atlas has a total of 3,721 employees. As of November 30, 2010, Atlas Consolidated has a total market capitalization of P18 billion with share price of P15.48. ..................................................................................................................................................................... Business development ======================================================> Atlast Consolidated Mining and Development Corporation was incorporated in 1935 as Masbate Consolidated Mining Company, which was a the result of three pre-war mining companies namely Masbate Consolidated Mining Company, Antamok Goldfields Mining Company and IXL Mining Company. In 1953, Atlas Consolidated was listed in the Philippine Stock Exchange and in American Stock Exchange (ASX) until it was delisted in 1995....................................................................................................................................................................... From 1967 until 1984, Atlas engaged in the discovery and exploration of Berong in Palawan, a province rich in laterite and sprolite nickel. Toledo Copper Mine, which started operations in 1955, was cited as one of the largest copper producing mines in the world...................................................................................................................................................................... In 1994, due to a typhoon flooding the company’s mining operations and low copper prices, Atlas Consolidated shut down. For the next several years, Atlas tried to settle with its creditors and shareholders with some success.................................................................................................................................................................. In 2003, the Ramos-owned Alakor Corporation acquired substantial shares in the mining company which led to a change in ownership and management. In 2004, three subsidiaries were incorporated namely: Berong Nickel Corporation for the exploration, development, and mining of Benong Mineral Properties; Carmen Copper Corporation for the search and exploration of ores and mineral resources; and TMM Management, Inc. for providing management consultations to individuals and corporations............................................................................................................................................................. . In 2005, two more subsidiaries were incorporated. First is the Ulugan Nickel Corporation, which is tasked to explore and mine all mineral products that may be extracted or produced within the Ulugan Mineral Properties in Palawan. The second is Ulugan Resources Holdings, Inc. which has the responsibility oq acquiring, diructing and managung interest eveuy securities and real properties.................................................................................................................................................................. In 2006, Atlas incorporated its water subsidiary AquAtlas, Inc. which primary objective is to supply and distribute wholesale water to qocal water distuicts. In 2007, uhe company acquured 100% of Aqosite Holdings,uInc. from Anscou Property Holdiugs, Inc. ......................................................................................................................................................................... Financial highlights ===============================================> At the end of September 2010, the company’s total revenues amounted to P5.9 billion, up 228% from P2.6 billion of the same period last year. This was mainly caused by the increase in sales of copper and gold. Copper sales were at P5.58 billion while gold sales were at P308 million. Net income stood at P1.1 billion for the first nine months, a turnaround from the P841 million net loss it incurred a year ago. ........................................................................................................................................................................ Board of directors ========================================================> Alfredo C. Ramos - Chairman Martin C. Buckingham Adrian S. Ramos Marciano A. Padilla Gerard Anton S. Ramos Walter C. Wassmer Christopher M. Gotanco Felipe R. Relucio Ricardo V. Quintos Walter W. Brown - Independent Director Alfredo R. Rosal - Independent Director ................................................................................................................................................................................................................................................................ According to the Consolidated - Non-Audited financial statement for the first three cumulated quarters of 2011, total net operating revenues increased with 73.32%, from PHP 5,898,907 thousands to PHP 10,224,248 thousands. Operating result increased from PHP 1,101,522 thousands to PHP 3,850,800 thousands which means 249.59% change. The results of the period increased 3329.91% reaching PHP 1,603,139 thousands at the end of the period against PHP 46,740 thousands last year. Return on equity (Net income/Total equity) went from 32.37% to 13.44%, the Return On Asset (Net income / Total Asset) went from 0.31% to 5.03% and the Net Profit Margin (Net Income/Net Sales) went from 0.79% to 15.68% when compared to the same period of last year. The Debt to Equity Ratio (Total Liabilities/Equity) was 167.10% compared to 8546.86% of last year. Finally, the Current Ratio (Current Assets/Current Liabilities) went from 0.28 to 0.63 when compared to the previous year.

कोरें cusine

Korean cuisine originated from prehistoric traditions in the Korean peninsula evolving through a complex interaction of environmental, political, and cultural trends.
Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste).
Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette.
Banchan (also spelled panch'an) refers to small dishes of food served along with cooked rice in Korean cuisine. This word is used both in the singular and plural.
Kimchi also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, scallion or cucumber.
Doenjang is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean.

Grains have been one of the most important staples to the Korean diet. Early myths of the foundations of various kingdoms in Korea center on grains. One foundation myth relates to Jumong, who received barley seeds from two doves sent by his mother after establishing the kingdom of Goguryeo.[4] Yet another myth speaks of the three founding deities of Jeju Island who were to be wed to the three princesses of Tamna; the deities brought seeds of five grains which were the first seeds planted, which in turn became the first instance of farming.
Legumes have been significant crops in Korean history and cuisine according to earliest preserved legumes found in archaeological sites in Korea
Mung beans are commonly used in Korean cuisine, where they are called nokdu (绿豆, literally "green bean"). Mung bean sprouts, called sukju namul, are often served as a side dish, blanched and sautéed with sesame oil, garlic, and salt.
CONDIMENTS AND SEASONING:
Condiments are divided into fermented and nonfermented variants. Fermented condiments include ganjang, doenjang, gochujang and vinegars. Nonfermented condiments or spices include red pepper, black pepper, Chinese pepper, cordifolia, mustard, chinensis, garlic, onion, ginger, leek, and scallion (spring onion)
Ganjang is a kind of Korean soy sauce made from fermented soybeans
MEAT and FISH
In antiquity, most meat in Korea was likely obtained through hunting and fishing. Ancient records indicate rearing of livestock began on a small scale during the Three Kingdoms period. Meat was consumed roasted or in soups or stews during this period. Those who lived closer to the oceans were able to complement their diet with more fish, while those who lived in the interior had a diet containing more meat.
Beef is the most prized of all meats, with the cattle holding an important cultural role in the Korean home. The cattle were valuable draught animals and were regarded more as servants than for consumption. They were also seen as equal to human servants, or in some cases, members of family. Cattle were also given their own holiday during the first 'cow' day of the lunar New Year. The importance of cattle does not suggest Koreans ate an abundance of beef, however, as the cattle were valued as beasts of burden and slaughtering one would create dire issues in farming the land.
Chicken has played an important role as a protein in Korean history, evidenced by a number of myths. One myth tells of the birth of Kim Alji, founder of the Kim family of Gyeongju being announced by the cry of a white chicken. As the birth of a clan's founder is always announced by an animal with preternatural qualities, this myth speaks to the importance of chicken in Korean culture. Chicken is often served roasted or braised with vegetables or in soups. All parts of the chicken are used in Korean cuisine, including the gizzard, liver, and feet.
Pork has also been another important land-based protein for Korea. Records indicate pork has been a part of the Korean diet back to antiquity, similar to beef.[25]
A number of foods have been avoided while eating pork, including Chinese bellflower) and lotus root, as the combinations have been thought to cause diarrhea.
Fish and shellfish have been a major part of Korean cuisine because of the oceans bordering the peninsula. Evidence from the 12th century illustrates commoners consumed a diet mostly of fish and shellfish, such as shrimp, clams, oysters, abalone, and loach, while sheep and hogs were reserved for the upper class

Korean cuisine uses a wide variety of vegetables, which are often served uncooked, either in salads or pickles, as well as cooked in various stews, stir-fried dishes, and other hot dishes. Commonly used vegetables include Korean radish, Napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms and lotus root. Several types of wild greens, known collectively as chwinamul (such as Aster scaber), are a popular dish, and other wild vegetables such as bracken fern shoots (gosari) or Korean bellflower root (doraji) are also harvested and eaten in season.

Medical food (boyangsik) is a wide variety of specialty foods prepared and eaten for medicinal purposes, especially during the hottest 30-day period in the lunar calendar, called sambok. Hot foods consumed are believed to restore ki, as well as sexual and physical stamina lost in the summer heat Commonly eaten boyangshik include: ginseng, chicken, dog, abalone, eel, carp, bone marrow, pig kidneys and black goat. These foods are popularly consumed by groups of men as a macho, backslapping activity

The consumption of dog meat in what is now Korea dates back to antiquity. Today, the primary dog breed raised for meat, the nureongi differs from those breeds raised for pets, which Koreans may keep in their homes. Dog meat is usually eaten during the summer months, in either roasted form or prepared in soups. The most popular of these soups is gaejang-guk (also called bosintang), a spicy stew which is believed by consumers to balance the body's heat during the summer months

Korean foods can be largely categorized into groups of "main staple foods", "subsidiary dishes"and "dessert. The main dishes are made from grains such as bap (a bowl of rice), juk (porridge), and guksu (noodles).

Soups are a common part of any Korean meal. Unlike other cultures, in Korean culture, soup is served as part of the main course rather than at the beginning or the end of the meal, as an accompaniment to rice along with other banchan. Soups known as guk are often made with meats, shellfish and vegetables. Soups can be made into more formal soups known as tang, often served as the main dish of the meal.

Anju is a general term for a Korean side dish consumed with alcohol. Some examples of anju include steamed squid with gochujang, assorted fruit, peanuts

All Korean traditional nonalcoholic beverages are referred to as eumcheong or eumcheongnyu which literally means "clear beverages". According to historical documents regarding Korean cuisine, 193 items of eumcheongnyu are recorded. Eumcheongnyu can be divided into the following categories: tea, hwachae (fruit punch), sikhye (sweet rice drink), sujeonggwa (persimmon punch), tang (, boiled water), jang (, fermented grain juice with a sour taste), suksu (, beverage made of herbs), galsu (, drink made of fruit extract, and Oriental medicine), honeyed water, juice and milk by their ingredient materials and preparation methods.

While soju is the best known liquor, there are well over 100 different alcoholic beverages, such as beers, rice and fruit wines, and liquors produced in South Korea. The top-selling domestic beers (the Korean term for beer being maekju) are lagers, which differ from Western beers in that they are brewed from rice, rather than barley. Consequently, Korean beers are lighter, sweeter and have less head than their Western counterparts.

Traditional rice cakes, tteok and Korean confectionery hangwa are eaten as treats during holidays and festivals. Tteok refers to all kind of rice cakes made from either pounded rice (, metteok), pounded glutinous rice (, chaltteok), or glutinous rice left whole, without pounding. It is served either filled or covered with sweetened mung bean paste, red bean paste, mashed red beans, raisins, a sweetened filling made with sesame seeds, sweet pumpkin, beans, jujubes, pine nuts, and/or honey).

Dining etiquette in Korea can be traced back to the Confucian philosophies of the Joseon period. Guidebooks, such as Sasojeol, Elementary Etiquette for Scholar Families), written in 1775 by Yi Deokmu, comment on the dining etiquette for the period. Suggestions include items such as "when you see a fat cow, goat, pig, or chicken, do not immediately speak of slaughtering, cooking or eating it", "when you are having a meal with others, do not speak of smelly or dirty things, such as boils or diarrhea," "when eating a meal, neither eat so slowly as to appear to be eating against your will nor so fast as if to be taking someone else's food. Do not throw chopsticks on the table. Spoons should not touch plates, making a clashing sound",amongst many other recommendations which emphasized proper table etiquette.
The eldest male at the table was always served first, commonly served to them in the men's quarters by the women of the house. Women usually dined in a separate portion of the house after the men were served. The eldest men or women always ate before the younger family members. The meal was usually quiet, as conversation was discouraged during meals. In modern times, these rules have become lax, as families usually dine together now and use the time to converse. Of the remaining elements of this decorum, one is that the younger members of the table should not pick up their chopsticks or start eating before the elders of the table or guests and should not finish eating before the elders or guests finish eating.
In Korea, unlike in China and Japan, the rice or soup bowl is not lifted from the table when eating from it. This is due to the fact that each diner is given a metal spoon along with the chopsticks known collectively as sujeo. The use of the spoon for eating rice and soups is expected. There are rules which reflect the decorum of sharing communal side dishes; rules include not picking through the dishes for certain items while leaving others, and the spoon used should be clean, because usually diners put their spoons in the same serving bowl on the table. Diners should also cover their mouths when using a toothpick after the meal.
The table setup is important as well, and individual place settings, moving from the diner's left should be as follows: rice bowl, spoon, then chopsticks. Hot foods are set to the right side of the table, with the cold foods to the left. Soup must remain on the right side of the diner along with stews. Vegetables remain on the left along with the rice, and kimchi is set to the back while sauces remain in the front.
The manner of drinking alcoholic drinks at dining is significant in Korean dining etiquette. Each diner is expected to face away from the eldest male and cover his mouth when drinking alcohol. According to Hyang Eum Ju Rye, the drinking etiquette established in Choseon Dynasty, it is impolite for a king and his vassal, a father and his son, or a teacher and his student to drink face to face. Also, a guest should not refuse the first drink offered by host, and in the most formal situations, the diner should politely refuse twice a drink offered by the eldest male or a host. When the host offers for the third time, then finally the guest can receive it. If the guest refuses three times, drink is not to be more offered any more.

Memoirs of Eric Cantila

MOther MOnster

Everyone have their own manifold experiences that are blended into many harmonious memories. My story started when God gave me a chance to exist in this world. And now with this narrative I’m about to unfold my unique story.

It was august 06 1992, the sky is red; symbol that heavy rain is coming, heavy wind start to approach; trees and leaves are dancing crazy and environment starts to create irritating sounds. A mad man came and open the door (he is my dad), he is quite angry because of the weather. While on the other room a girl laying in pain and she’s about to give birth to her third child. With the help of volunteered midwife and nurse she successfully delivered a cute baby boy. That boy was named Eric C. Cantila.

August 06, 1992 the day that I started to breathe and live. I was born I’m Puerto Princesa, Palawan and I’ve studied there until grave IV and continue the rest of my schooling life in Narvacan (elementary) and Vigan (high school and college).
Since the day that my parents decided to separate, because they are not happy with each other; I felt that they’ve ruined my life. I’ve started to adjust from my normal life: every year I need to meet new faces, I need to enter new school, I need to learn and understand new dialect and I need to practice new races. I grow up with anxieties, fear and even undefined emotions. Everyday I can hear the tender sound of pounding coming from my heart, “I’m tired.” I was about to give up at that time, but I was thinking about my dreams, that if I will run after my dreams, eventually I’ll lost. At last I am blessed because I still have my mother (BRIGIDA CANTILA), my sister (JANET CANTILA), and my brother (Nelson and Vincent). Despite that my parents lost the relationship that they build, I still have myself.

I’ve tried to be a good son; I tried to study hard and proved them that I can run after with my dreams. What I need to do is to enjoy the ride of life and find the real me. So I choose BSHRA instead of nursing, because I sensed that soon nursing will be face out and there will be a big opportunity for the upcoming hoteliers and restaurateurs, because of big boom in tourism industry. So I need to grab the opportunity to choose HRA as my course, for me to apply my knowledge and soon to earned bags of money in many green grass countries.

Now I’m already third year college trying to continue the race of life and typing my first electronic journal so called “MEMIORS OF LADY GAGA”

Lady Gaga - Judas(AMAZING LADY GAGA)

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Lady Gaga - Born This Way

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Lady Gaga - Born This Way

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