Timeless comfort food, TAHO!
Sunday, 15 March 2009

Sago in Taho
Sago in Taho by kutitots, on Flickr

Before Katipunan Avenue became a highly commercialized zone, a manlalako carrying containers full of taho ingredients used to pass by our house every morning. But as our old street slowly became the place for banks and restaurants, Mr. Manlalako excluded our street from his usual route. I never had “genuine” street taho again until after we moved to a gated subdivision early last year—so now I can get street taho every day once more if I wanted to! Read more…

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Vjandep Pastel of Camiguin
Saturday, 14 March 2009

Vjandep Pastel of Camiguin

Last week, Marc and I joined fellow travel bloggers on a weekend trip to Cagayan De Oro. So nope, we didn’t go to Camiguin, but we just couldn’t resist but bring home three dozens of these yummy custard-filled buns—straight from a Vjandep branch in Cagayan de Oro. Read more…

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Plain and simple: Grilled oyster on the half shell
Thursday, 5 March 2009

Oyster in a half shell

Did you guys hear the news story about the burning of pigs (suspected of being contaminated with Ebola) in Bulacan last week? Well, my dad was assigned to cover it by the daily he works for. My mom and sis rarely went out of town, so Dad took the opportunity to bring them along and visit his cousin while he was on assignment. Plan was, they’ll stay at his cousin’s place while he took shots. But the authorities changed their minds and called off having media cover the burning. Since expectations of both my mom and sis were already set, they went ahead with their plans. Marc and I didn’t go, but made them promise to bring home fresh oysters from Balagtas on the way home. Read more…

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Yummy cake from Baby Chef
Sunday, 1 March 2009

Baby Chef Chocolate Cake

The very first time I saw that cake, I was skeptical. Growing up with a mom and a sister with Diabetes, I am quite sensitive to the sweetness of cakes and pastries. Though I was lucky to inherit my dad’s genes which allowed me to pretty much each whatever I wanted (except for those that I’m allergic to), I still got used to food without too much sugar since it was my mom doing the cooking before she had that fateful stroke. I guess that’s why I’m usually iffy eating fondant cakes—unfortunately, the fondant cakes I’ve been able to try in the past were already too sweet for my taste. Read more…

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