+ Follow SHOPWISE ARCADE Tag
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[ArticleID] => 770928
[Title] => Tali Beach Boodle at Blackbeard Seafood Island
[Summary] => Blackbeard Seafood Island features its newest offering, Tali Beach Boodle, loaded with fresh seafood, pork and fresh fruits.
[DatePublished] => 2012-01-26 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
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[1] => Array
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[ArticleID] => 769807
[Title] => Araneta celebrates Chinese New Year
[Summary] => The Araneta Center welcomes the Year of the Water Dragon with fun activities that spell good fortune.
[DatePublished] => 2012-01-22 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Entertainment
[SectionUrl] => entertainment
[URL] =>
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[ArticleID] => 341206
[Title] => Comfort food
[Summary] => Because I come from a family of big eaters, comfort food has never been about dainty desserts or pretty sandwiches. Always, it boils down to a duo of rice and ulam. Sometimes, its crispy pata (dipped in native vinegar) and chicken pork adobo cooked twice over, Bisaya-style. More often than not, it is barbecue pork barbecue, to be exact preferably with java rice and achara. Mmm
Im getting hungry already just by telling you about it.
[DatePublished] => 2006-06-11 00:00:00
[ColumnID] => 134685
[Focus] => 0
[AuthorID] => 1475550
[AuthorName] => LOVE LUCY By Lucy Gomez
[SectionName] => Sunday Lifestyle
[SectionUrl] => sunday-life
[URL] =>
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[3] => Array
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[ArticleID] => 341388
[Title] => Comfort food
[Summary] => Because I come from a family of big eaters, comfort food has never been about dainty desserts or pretty sandwiches. Always, it boils down to a duo of rice and ulam. Sometimes, its crispy pata (dipped in native vinegar) and chicken pork adobo cooked twice over, Bisaya-style. More often than not, it is barbecue pork barbecue, to be exact preferably with java rice and achara. Mmm
Im getting hungry already just by telling you about it.
[DatePublished] => 2006-06-11 00:00:00
[ColumnID] => 134685
[Focus] => 0
[AuthorID] => 1475550
[AuthorName] => LOVE LUCY By Lucy Gomez
[SectionName] => Sunday Lifestyle
[SectionUrl] => sunday-life
[URL] =>
)
)
)
SHOPWISE ARCADE
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 770928
[Title] => Tali Beach Boodle at Blackbeard Seafood Island
[Summary] => Blackbeard Seafood Island features its newest offering, Tali Beach Boodle, loaded with fresh seafood, pork and fresh fruits.
[DatePublished] => 2012-01-26 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[1] => Array
(
[ArticleID] => 769807
[Title] => Araneta celebrates Chinese New Year
[Summary] => The Araneta Center welcomes the Year of the Water Dragon with fun activities that spell good fortune.
[DatePublished] => 2012-01-22 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Entertainment
[SectionUrl] => entertainment
[URL] =>
)
[2] => Array
(
[ArticleID] => 341206
[Title] => Comfort food
[Summary] => Because I come from a family of big eaters, comfort food has never been about dainty desserts or pretty sandwiches. Always, it boils down to a duo of rice and ulam. Sometimes, its crispy pata (dipped in native vinegar) and chicken pork adobo cooked twice over, Bisaya-style. More often than not, it is barbecue pork barbecue, to be exact preferably with java rice and achara. Mmm
Im getting hungry already just by telling you about it.
[DatePublished] => 2006-06-11 00:00:00
[ColumnID] => 134685
[Focus] => 0
[AuthorID] => 1475550
[AuthorName] => LOVE LUCY By Lucy Gomez
[SectionName] => Sunday Lifestyle
[SectionUrl] => sunday-life
[URL] =>
)
[3] => Array
(
[ArticleID] => 341388
[Title] => Comfort food
[Summary] => Because I come from a family of big eaters, comfort food has never been about dainty desserts or pretty sandwiches. Always, it boils down to a duo of rice and ulam. Sometimes, its crispy pata (dipped in native vinegar) and chicken pork adobo cooked twice over, Bisaya-style. More often than not, it is barbecue pork barbecue, to be exact preferably with java rice and achara. Mmm
Im getting hungry already just by telling you about it.
[DatePublished] => 2006-06-11 00:00:00
[ColumnID] => 134685
[Focus] => 0
[AuthorID] => 1475550
[AuthorName] => LOVE LUCY By Lucy Gomez
[SectionName] => Sunday Lifestyle
[SectionUrl] => sunday-life
[URL] =>
)
)
)
abtest
January 26, 2012 - 12:00am
January 22, 2012 - 12:00am