I had the most wonderful meal at Xavier School’s First Saturday Market. It’s amusing to think that some of the best culinary experiences we’ve had centered on dishes that were simple.
Urban dwellers, myself included, will call their colorful special clothes as costumes. But to the indigenous people (about 500 delegates) that recently massed in Malolos, Bulacan, for an event called Dayaw, organized by the National Commission for Culture and the Arts (NCCA), the clothes they wore were their native attire.
On a night when every other restaurant in Bonifacio Global City has raucous crowds spilling out onto the pavement, there is only cathedral-like silence within the sepulchral darkness of Premio, among the first restaurants one encounters when turning in from Edsa, and which one would expect to be bustling.
For months I’ve been working on two books for children, one on rice and the other on coconuts. While writing the books was a solitary pursuit, doing the research was the opposite; it involved traveling, gathering data and meeting new people. One balances the other, I guess.
“It’s time to give back,” said Pinky Yee, Goldilocks marketing director. “We take pride that Goldilocks is a homegrown Filipino brand, and for our company to last this long (47 years), we felt it’s about time we opened our doors to our patrons.”
Two restaurants offering different cuisines so impressed us with excellent food and service that we resolve to return.
You can skip all the meals you want so you can control your weight gain, but once you hit the dessert section, your diet is doomed. That, at least, is true in my case. I am a sweet tooth. I love desserts.
What is your Christmas wish? When we were kids, our answer may have been, “I want Santa to give me a new Barbie doll!” or “Nintendo!”
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