Drink and Draw — Commune

It has been a hot minute since I’ve written and posted anything. Writing has never been my forte, and R and I have been busy building our brand Gira (click on the link to visit our IG).  I don’t think I haven’t done anything maARTey in a while. I thought people have forgotten about me (lol).

So it was flattering when Ros of Commune and Fringe MNL reached out and asked if I wanted to be a part of their events. Fringe MNL is a month-long event that showcases anything art related, scattered all around Metro Manila. (Read about it here). Commune is one of their venues.

Craftambay is a community effort of bringing crafters together for a night of cocktails (!!!) kwentuhan and crafting. I’ve also incorporated Drink and Draw, my very casual way (and free!!!) of introducing drawing to people who are so apprehensive to learn.

Enough of the words, here are some photos. Thank you Jean (ig:@jeannotvaljean) for the photos

This is the only place where I get R to draw!

Free welcome drinks c/o Proudly Promdi!

I tambay (and drink!) while people craft.

I bring most of my drawing tools with me to try

Ros is trying out brush calligraphy.

See you in the next Craftambay!

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The Last Craftambay before Commune moves

We’ve missed crafting with you, so we’re bringing back #craftambay (the huling hirit) before #communemoves. See you Wednesday, June 17, at cocktail hour (eta 5pm but let us know if cocktails come early for you!)

In case you’re wondering, Craftambay is a community effort of bringing crafters together for a night of cocktails (!!!) kwentuhan and crafting. Craftambay’s homebase has always been Commune, located at Liberty Center, 104 H.V. Dela Costa, Makati, Metro Manila. We’re excited with Commune’s move and before they do, let’s have one last Craftambay. 🙂

We’re also giving away something super special too, so see you then!


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What a first quarter ride.

Phew! It’s been a humbling and exhausting couple of months. I’m glad it’s done and over with.
As we (anxiously) wait for the results, I’d like to thank my clients and friends who have been patiently waiting for the exam to be over with so we can continue with work and collaborate and chismis!
Hopefully I don’t have to take it again! Hahaha

First thing I did was get my dust-gathering watercolor set. I’m still a bit rusty but at least I’m…


Back To Regular Programming

P.S. Thank you to my latigo friends who literally stop me from talking so I can continue with studying. And thank you for all your prayers. You know who you are.

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It’s been so long

I didn’t realize that It’s been so since I last posted here. To those who don’t know, I spent the last year learning and honing my skill as a leathercraftswoman. Since then, we have launched Isa Silva Creations.

But in other news…

Nakakainggit si R! He’s been traveling around the states for the past 2 months. (1 nalang!!!! — halata bang mas excited ako sa pag uwi?) This was a long overdue Christmas, birthday and despedida gift, a customized and personalized suede and nubuck leather sleeve for his tablet. (Mukha siyang ice cream sandwich kung titingnan mo yung layers sa gilid). His name was burned (freehand) by a burning tool. Suede gives the best “burnt” look. Yung ibang leather stuff, not so much. I guess depende talaga sa leather.


I digress. In other news, I’d like to thank everyone who’s been patient while I hibernate/study and those who have been saying, “Yeah sige let’s just talk about my orders after your exam!” or, “Go study first!” I didn’t realize studying (or re learning things) has taken so much of my time. I wish I had my siblings’ knack for studying or exam taking (Aya, Princeton, duh) but all I want to do is make art and make leather stuff. Promise, come May 25, the 2 man factory (R will also be back then) will be back and open to accept your orders. smile emoticon

So thank you for your patience (again) and thank you to my latigo friends who whip me into studying. See you on May 25!

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Recipe for my “Say a little prayer Roast Beef”

I’ve always been the “cook” for our family dinners. I’ve never had any formal cooking lessons (the ones when we were kids don’t count), so I really don’t know what I do half the time.

I wish I can say that my family has a simple palette, and that serving local dishes would suffice, but I belong to a family of very picky/particular eaters, that doesn’t give me much room to experiment (or try creative cooking).  Family dinners are more difficult to create because they want to veer away from the usual staples we have at home with “fancy, restaurant-quality dishes” without having to dress up.

We’ve always had big chunks of beef in our family dinners. We’d either grill steak or order roasts from very reputable caterers, and after several attempts of making decent marinade for our roast beef (which includes saying a little prayer before putting in the oven), I’m proud to share the recipe with you guys.

Smaller roast

Here’s a 2kg roast

“Say A Little Roast Beef” Recipe

The proportions are for a 5kg (Yes, 5 kilos!) roast. I normally buy yearling from S&R, but ask your regular butcher for the softest chunk of meat available.



3 whole onions

1/2 garlic (around 6 cloves)

1 jar of Gray Poupon Mustard (approximately 16 ounces or 1 lb)

Juice of 1 whole lemon

1 tsp Olive Oil

Assorted herbs like Thyme, Oregano, Rosemary (Approximately 1/2 teaspoon each)

Salt and pepper to taste



1. Peel onions and chop into quarters. Peel garlic.

2. Dump onions and garlic into a food processor (I don’t like chopping), and let it “process” until you get pencil eraser big chunks.

3. Add the mustard into the food processor, and after a few buzzes, add the olive oil, lemon juice, herbs, salt and pepper, until you get a chunky paste.

4. Generously slather all over your roast, even in nooks and crannies and cracks in between. It looks like one great big yellow goop, but it will look and taste great after roasting.

5. Wrap in plastic and store in freezer. Remove from freezer approximately 6 hours before roasting to thaw.

6. Preheat oven to 350-400 degrees Farenheit.

7. Say a little prayer and put the roast in the oven. Since I’m paranoid android, I check after 40 minutes to see if everything is going smoothly. It will give a nice medium rare after 1 1/2 hours. This site is useful in finding out exact measurements, temperatures and cooking time.

The marinade with create a nice burnt crust and the keeps all the juices locked in.

Big 5kg roast

This is the first roast I made with this marinade. Whopping 5kgs!

So far my family approves of this type of roast. I hope you guys enjoy!

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