Had a dinner-meeting with the rest of the members of the virtual team last week at Brazil Brazil Churrascaria in Metrowalk. My first time there actually, but I had fun, and so did the rest of the team.

I didn’t have any expectations, but it was a pleasant surprise–a unique dining experience. I thought food was just the international buffet, but didn’t realize that that the real food offered was the wide variety of grilled meats served right at your table side, non-stop as long as the yo-yo, which serves as indicator shows green on the top–all for P750.

Move it to red, and the grilled meats stop coming in.

Churrasco, I later learned is a popular dish that originated in Latin America and is the staple food of the gauchos or cowboys of Southern Brazil for centuries.

Brazilian churrasco simply means barbecue.

What makes the difference is the variety of thick-cut meats grilled over wood or charcoal embers on a custom made churrascarias (restaurants specializing in Brazilian barbecues.

The waiters move from table to table bringing different meats on skewers from which they slice and carve slices unto your plate.

Here are the appetizers

and salads

and more salads.

the international buffet

and more

and more

of course, the desserts

the blueberry cheesecake

Oh yes, it was an experience. Will I come back? Yes, I will.

My kids thought that it was high time for me to learn to cook. I know how to cook, I told them, but I just did not have the desire to cook. They agreed–they always crave for what they call “the best lasagna” that I prepared for them every now and then. They also like my chocolate crinkles, tuna pesto and carbonara. Each time I came up with my concoction, they would nod in unison–what I prepared was way above their standard of good food.

But that happens only once or twice a year, simply because my mom is the queen of the kitchen. She was away during the weekend to visit her sisters in her town–and that was an opportunity to try something new. I planned to cook sotanghon, it was almost lunch time, but I was still procrastinating. The maid offered to cook–it was her chance, and I was relieved. The noodles looked good, rich in vegetables and chicken, but…tasteless.

“Ate, paki repair naman po”. And I did–added fish sauce, pepper and sesame oil. After mixing, experimenting and tasting, the sotanghon was ready to go, ready to be served.

“Buy Coke”, I asked the maid. But she reminded me about my resolve to ban Coke from the house. Maids can be all knowing at times. “Well, buy Royal Tru Orange instead”, I said, and and she did.

Ahhhh, Royal Tru Orange! Stirs memories of old…stirs memories of my youth. Royal Tru Orange was the magic drink that my grandmother used to offer me when I was a little child–when I was sick. They were my comfort drink. Add a bowl of arroz caldo.  Way back then, drinking a bottle of Royal Tru Orange made me feel pampered and special, with a little bit more of love. Rich, too, no kidding.

The kids were so amazed with my story, my walk through memory lane. They enjoyed my sotanghon and Royal Tru Orange, which I tell you, was a hit.

How about you? What was the comfort food of your youth?

By the way this is NOT a sponsored post, LOL.

This post also appeared in The D Spot.

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Every now and then, I would crave for a local delicacy called “tamales”. I am lucky because I can always find one in a place near my home–at Little Quiapo, along Malakas St., Pinyahan, QC. The “tamales” is not actually sold at Little Quiapo. It is sold by a vendor from Pampanga who has been given a space near the restaurant’s entrance to sell his local delicacies. The vendor sells tamales in 2 varieties, the regular one for P40, the special at P55.

Tamales is already rare, I once found a store in Tiendesitas which sells it. A few times also, I was able to buy one from a church vendor, but this is the very ordinary type.

From Wikipedia:

Ang tamales ay isang pagkaing Pilipino na halaw sa impluwensiya ng mga Mehikano. Karaniwang kinasasangkapan ang pagluluto nito ang pulbos o harinang bigas, itlog, at kulay-tsokolateng asukal. Madikit ang kaning-bigas na ito na hinaluan ng maraming panimpla at sinahugan din ng karne ng baboy, manok at nilagang itlog. Karaniwan itong pinauusukan para maluto habang nakabalot sa mga dahon ng saging.

Translation (mine): Tamales is a Filipino food influenced by Mexicans. It normally comprises powdered sticky rice, eggs, and chocolate-colored sugar. The sticky rice is mixed with a lot of other ingredients like shredded chicken, pork and boiled eggs. The mixture is wrapped in banana leaves and steamed to cook.

My feeling is that there is a certain flavor or spice that gives it a tangy smell, and makes it taste spicy, also a dash of salt to make it salty. From further readings I found out that this steamed delicacy is made with a mixture of ground white and brown (toasted) rice, ground peanuts and coconut milk topped with strips of chicken, chorizo and slices of harboiled eggs. I guess this is the better description of the tamales rather than the one provided by Wikipedia.

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On the invite of Philippine Online Chronicles and WikiPilipinas, our partner at The Filipina Images, BA and I went to Casino Español de Manila (the corner of Taft Avenue and T.M. Kalaw)  last Tuesday to have breakfast with Jose Manuel Carvalho Marques, who is attending the 6th International Tourism Forum for Parliamentarians and Local Authorities.

Breakfast comprised Ensaymada, Roast Beef, Baked Ham with Pineapple, Tortilla de Patatas Española, Fruit Cocktail and Coffee, Chocolate or Tea. The thick hot chocolate made the Spanish way was simply wonderful.

Ensaymada, Roast Beef, Baked Ham with Pineapple, Tortilla de Patatas Española

Roast Beef

Baked Ham with Pineapple

Tortilla de Patatas Española

Mayor Marques has taken the opportunity of his visit to bring another Magellan to the country—Sabrosa’s new Fernão Magalhães wine (served with, you guessed it right—breaded lapu-lapu sticks), which was introduced this morning to the press at a breakfast at the Casino Español de Manila. The same combination will also be served at a diplomat’s dinner at the Casino Espanol on 26 October.

Present during the event was Don Jose Rodriguez, Director of Insituto Cervantes de Manila.

Related story in The D Spot.

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A lot has been said on the negative effects of Coke (I mean Coca Cola, not the other coke) to the human body, like dissolving teeth and bones. It may also be the cause of obesity, diabetes, tooth decay, osteoporosis, nutritional deficiencies, heart disease, and many neurological disorders.

And how it can be used to remove rust, clean toilets, remove grease from clothes, how it does not have any nutritional value, just high sugar, high acidity, a lot of preservatives and color, and many more damaging things.

But I was addicted to Coke.

In college—each meal always had to have a Coke to go along with it.

At work—it was ice cold Coke, nothing less. In the office where I used to work (we were a spoiled lot back there), each wing of a floor had a waiter who would bring snacks in the morning and afternoon. He had to reserve a can of ice cold Coke for me, or else, he had to run back to the cafeteria to get me one.

In the hospital after each delivery—Coke, please, despite the pleadings of my family that it was not the right time to drink Coke.

In traveling–I did not drink water. It was all Coke Coke Coke. Fifteen years ago, when my office mates traveled, they carried bottled water in their suitcase. I carried bottles of Coke, in later years, cans and cans of Coke as I thought that bottled water in the countries I visited was not reliable. Bottled water was for brushing my teeth and washing my face. With the regular places we went to, our hosts would always have a bottle of ice cold Coke ready for me—while everyone drank tea or coffee, I had Coke.

It was just that Coke always gave me a high. There was something in Coke that had a special effect on me—the sugar perhaps, which upped my energy and enthusiasm.

Until slowly, I woke up to the grim reality that Coke and being overweight were not good for my health and well-being. Slowly, I had to give up Coke. It was difficult, but with sheer determination, I was able to overcome my addiction to Coke—until such time that the mere sight of an opened bottle of Coke on my desk gave me the same high of drinking it—there was no need for me to drink it. With a crash diet, believe you me, I lost 25 lbs in 6 weeks! Down from 140 lbs to 115 lbs! That was in 1999, nine years ago, and a different story.

Back again to Coke for another 3-4 years, especially when I was traveling. But in 2005 I shunned Coke. Yes, my affair with Coke was an on-off affair, until it ended in 2005. I discovered the wonders of tea one fine day in the tea plantations in Sri Lanka—another different story.

Until recently, Coke has again slowly been making my day. It has to be the regular Coke, not Light Coke, not Coke Zero. Coke gives me a high, even makes me forget certain things I want to forget. Coke gives me the “lift”.

Help!

This also appeared in The D Spot.

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Monica was craving for something sweet at 2am. These days we have been careful about the food we eat because of the melamine scare, no more Cadbury, or M&Ms, not yet. We walked to Mini Stop, about 5 houses away from ours–it is relatively safe, with the roaming barangay volunteers just around the corner. She bought her strawberry candies, Pauline’s Chocnut, and my Coke, then asked the cashier if they had soft ice cream. She knew it was a waste of time to ask because normally at 2am, most often than not, Mini Stop would have finished off its soft ice cream for the day, and its siopao, and its fried wanton, and its…the list goes on. She would always say, “m’aam, ubos na po kasi late na, tomorrow na lang po”. And I would tell her, “I hope Mini Stop improves its inventory strategy–try to have what the customers need Just In Time”. This time, to our surprise, the cashier proudly said, “yes m’aam, meron pa po!”.

We had one cone each: soft chocolate ice cream in sugar cone @P15/cone. Monica observed that Mini Stop’s soft ice cream was even cheaper than the street sorbetes (P20 for the same size and type of cone in UP). What more is that the milk Mini Stop uses for its soft ice cream comes from Australia, not China!

Yes, happy at 2am! Earlier, I was like this–in a pensive mood: And while I am working away, Monica and Pauline are happily watching a very old version of their favorite movie, “The Secret Garden” on TCM. The Secret Garden is also Monica’s favorite book, such that the 2 books we have at home are so tattered, one has already fallen apart.

(written at 2:30am, while on break from work)

This also appeared in The D Spot.

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Finally, finally, the lunch with Annamanila materialized. I went to her office at ISSI–it was as if we have never read each other’s blogs, we haven’t chatted for a while, and we have not been in touch for a long long time. There were so many things to talk about, so many tidbits, and we flitted from one topic to another. Before long, we were on our way to The Tree House, an al fresco restaurant next to the ISSI building within the UP Campus.

We realized later that on food, we had a lot of “likes” in common–I let her order, as I am not a person who is fond of the real food (“ulam” in Tagalog). I am more of a burger, pizza, pasta, dessert person. I also have a big liking for Japanese food which we could not find anywhere in the Campus. We did not want to go elsewhere, just nearby. The Tree House was very close, we only needed about a hundred steps from ISSI.

She ordered sinigang na hipon, sisig, and lumpiang ubod.  Long after she finished eating, I was still eating, animated conversation still continuing. I was even finishing up almost everything–she had an upset stomach a few days before, while I myself was on a perennial diet, the presence of food made me eat, eat and eat. We agreed that what she ordered was a “balanced diet”. I told her I like sinigang na hipon and sisig very much (they are her favorites, too), the only thing missing was an ice cold can of beer. Incidentally, The Tree House was closed for a while because it allegedly served beer earlier–a no no in the Campus. In the past, I used to see the place lighted late in the evening when we passed by, with lots of diners, who I am sure have enjoyed their rounds of drinks and good food.

What is tuna belly, one of their specialties, and sisig for without beer, by the way? Substitute–my comfort drink, I haven’t drank Coke for a while. She ordered for the Diet Coke while I ordered for the real coke, I mean regular Coke. Common again with the two of us–we put a lot of ice on Coke. I just enjoy my either with Coke with lots of ice or frozen. The food? It was ok, I was more than happy.

The two hours we had together was capped with dessert of mango crepe–hmmmm, delicious. And the topics we covered were endless, no sequence of thoughts, just anything that popped up. Such a heartwarming afternoon–this is the fun that is enjoyed by people like us–we have taken retirement. Even if we still do some work, we are in control of or time, we can talk endlessly, we looked back, reminisced, looked forward, talked about our mini plans, and being 50 (or 40?) and above–and friends at that, we could express what we want at the moment, no holds barred (Annamanila, tell me, is it the right mix of words?).

I told Annamanila–retirement is very obvious, she has that certain thing on her face, that certain glow, a refreshed look, something…

Thanks, dear for the lunch, and more so, of the company. lvya!

This post also appeared in my main blog, The D Spot.

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Update as of 13 September 2008

With very little interest on the contest (either people are too busy or not interested at all), and with the deadline coming up very soon, I am sorry to cancel the contest. I apologize for the inconvenience, dear Readers.

But of course, I am upholding and supporting the sponsors’ advocacy—family togetherness.

8 September 2008

The D Spot,
under the sponsorship of Monde Nissin Corporation, the makers of Lucky Me,
is giving away a Restaurant Gift Check in the amount of P5,000 to one winner of the
“Share Your Family Memories” contest.

Celebrate Famealy Day with hundreds of parents who will come home to have dinner with their children on 22 September 2008, Monday.

This is a nationwide initiative of The Department of Social Welfare and Development (DSWD), the National Committee on the Family Family (NCFF) and Monde Nissin Corporation (MNC) which promotes the importance of family togetherness during dinner.

Famealy Day, now celebrated every 4th Monday of September, is a nationwide call to celebrate family dining that serves as a reminder that eating together is a simple but effective means for parents to raise happy, healthy and successful children. This family event also coincides with the first day of the DSWD’s National Family Week which runs every fourth week of September, with the slogan, “Ang Kainang Pamilya ay Mahalaga!”

Well, here is a sample of a picture of one big happy family, my family–includes my 7 kids, my daughter in law, 2 granddaughters, hubby, my mom, and mois, right after dining together. See the big smiles? Except for the little ‘un who must have been bored already. See the bond? There’s more to it than food, but at least the food was the binding force amidst easy talk, serious discussions, and laughter in between.

I have always believed that dining together is a bonding experience–a family experience. We see to it that the family comes together at least once a week (for burgers, doughnuts, pizza, pasta, cakes, or what have you), Sundays being the best choice, right after going to church. But since times are more difficult nowadays, with the purchasing power of the peso continuously falling, and income remaining almost the same, dining on Sundays does not have to be always “dining out”. Dining at home is the best option–there is no need to be in a hurry, your money can buy more food than what is available in restaurants, and the atmosphere is more relaxed. For nothing can beat the place that we call “Home Sweet Home”.

That’s already more than 200 words for a contest entry plus a photograph (lol).

This post first appeared in The D Spot on 9 September 2008.

What could be a more meaningful way to celebrate 3 birthdays than celebrating it with the staff and wards of CRIBS? Anna Lissa Payawal, her younger sister Anna Magarita and 9-year old Acusha celebrated their birthdays today in CRIBS.

CRIBS is an acronym for Create Responsive Infants By Sharing–a receiving home for abandoned and surrendered babies and molested girls aged 7 to 17.

The parents of the two Annas arranged for catering by Resty Besin of Best-In Party Needs and Catering Services. Full story is in The CRIBS Blog.

In appreciation of CRIBS’ friends, Dine-a-Bite is featuring Besin’s creation for the wards and staff of CRIBS and the family and friends of the Payawals.

Spaghetti

Fried Chicken

Beef with Broccoli

Pork with Muschrooms

Resty and one of his staff

The drinks station

Best-In is located in Montana Drive cor Arayat St., Burgos, Rodriguez Rizal (they also cater to Metro Manila clients). Contact Resty at Tel No: 401 4824, 0928 3368545

Bhutanese food is simple but delicious. The Bhutanese prepare yummy and appetizing food using simple methods, like cooking meats and vegetables in oil and water. Some may think that the food is bland, but the truth is, the food is delicious. Bhutanese do not need to go through complex and long methods of cooking to make their food delicious–they just add chillies and salt.

Short grain red rice is part of every Bhutanese banquet. It is sometimes flavored with saffron.

Bhutanese like eating cheese, like cow’s milk cheese and Yak  cheese, a favorite.

Mushrooms grow in abundance, with about 400 varieties, including the very expensive Shitake mushrooms.

Bhutanese tea, known as souza is the most popular beverage among the locals.

The Bhutanese like Tibetan specialties very much, like momo and noodles.

Here is a sampling of a typical Bhutanese banquet, which includes:

- buckwheat noodles (specialty noodles from Bumthang)

- buckwheat pancakes (specialty pancakes from Bumthang)

- momos (dumplings)

- vegetables (steamed or sauteed)

- meat or fish cooked with cheese (from cows or yaks)

- red rice

My personal favorite is their asparagus tips cooked in cheese, chillies and sprinkled with cashews.

This is a typical Bhutanese kitchen.