After staying away from air travel for nearly a year, we have decided to resume short distance trips and the first we are undertaking is a visit to Roxas City, Capiz, through an invitation from our friend Marla that was too good to decline.
The province’s big fiesta started Friday the 15th, and will go on until the 18th. We are very excited because we have not been to Capiz in years.
What we are looking forward to is the discovery of more typical Capiz food, having been introduced recently to the unique diwal shells. This time, we will be regaled with food stalls and the very interesting fish pond picnic. Before we get carried away with much anticipation, the event is being held to showcase the rich history of the province, its founding and the death anniversary of its most prominent son, Manuel Roxas.
Other attractions of the festivities include a colorful parade of lights, supposedly the first of its kind in the country, and a display of river boats. There will also be a farmers’ day.
Capiz, here we come, ready for your treasures and pleasures!
On a day when we were craving pasta, we looked for some suitable ingredients in our ref and cupboard and came up with this – easy pasta with mushrooms and pesto. Boil 200 gms of fettuccini noodles. Be sure this is done al dente. Drain and set aside. Sauté a head of crushed native garlic in one fourth cup olive oil (you may use the blend of pomace and extra virgin now available in supermarkets). Add 50 gms of fresh shitake mushrooms, cut into inch-long, thin pieces and pre-boiled. If using dried mushrooms, soak in hot water for about 30 minutes before slicing. Add half a tin of anchovies (fibers separated using forks). Mix well. Add 2 tablespoons of pesto sauce. Blend well then add a pinch of salt, if desired. Have parmesan cheese ready on the table. Serve with a green salad or as accompaniment to your fish dish during the Lenten Season.
What is “live” food? We came across a couple of health food crusaders at the new SugarLeaf on Wilson Street in Greenhills. They enlightened us on why vegetables and fruits are indeed alive. “Buhay sila,” they profess. To further push healthy eating, they have mounted a series of workshops for health, advocating the introduction of live food in today’s lifestyle.
Fresh veggies and fruits are, of course, among the healthiest food we can eat. Vegetables contain alkaline that neutralizes the acid in our stomachs, as well as provide vitamins. They are good for the nervous system as well. They encourage housewives to serve this super food to their brood.
Find out more by logging on to www.sugarleafph.com or call 385-0387. There are two more workshops on May 7 and 28.
Mangoes are in season and lately we have had very good ones – sweet and with no bruises. We have yet to check out the saba bananas. Hopefully, they are better. We were told that in a certain area in Luzon, banana plants have been diseased, leading a fruit supplier to source their supply from Mindanao.
Chocolate fondue done in the microwave? Not as exciting, as some friends say, but fast and practical. A friend gave us a box of Harry London dark chocolate fondue, a 198 gm ready-to-eat mix of rich, delicious chocolate. Pop it in the microwave for 20 seconds in its original white bowl and viola! Savor this as a dipping sauce for fresh strawberries and bread cubes, or as a topping for bananas and other treats. We used it as a flavoring for our brewed coffee (two tablespoons to a cup), and it was yummy. We need to ask our friend where she got this; we will check if our favorite supermarkets carry the product.
This is Holy Week. Make a sacrifice and pray for peace and safety from calamities and illnesses. Have a blessed Sunday!
E-mail comments and questions to ldcastillo327@yahoo.com.ph