Food is the kindness from friends

29 09 2009
Mabelle's Banana Choco Muffin

Holding Mabelle's Banana Choco Muffin in my hand. I loved this!

THERE’S NO shaking off the cataclysmic devastation the ferocious storm brought since the last weekend.  After the unprecedented precipitation and the floodwaters that rose in minutes, the city was reduced to a modern-day Atlantis, threatened to be obliterated from the face of this earth.

In the face of helplessness splashed all over the papers and in the evening news, it seems hard to pull one’s self from out of this emotional and psychological rut.  And I wasn’t even one of those who waded through murky water clinging for dear life.

But just when we least expect it – notwithstanding surrendering to the gloom – we find ourselves in the receiving end of other people’s kindness.  I was reminded of this today when one of my close friends at work, Mabelle, handed me yet another one of her yummy confections – the Banana Choco Muffin.  In past days, she had shared with me generous portions of her pasta creations – Spaghetti Aglio-Oglio and Fetuccini with Tuna and Mushroom.  Her generosity never fails to make me feel good.  It all started last year with her Chocolate Chip Oatmeal Cookies I went nuts for.

For some reason, doing something good for others always bring to my mind the 1929 Lloyd C. Douglas novel, “Magnificent Obssession.”

Thanks, Mabelle.  Happy birthday too!

Mabelle's Fetuccini Tuna Mushroom

Mabelle makes really good pasta too. This is her Fetuccini with Tuna and Mushroom





From Bacolod City – Bob’s Bakery Café’s Pavlova

9 04 2009

 

ONE THING I have always been thankful for is being on the receiving end of other people’s kindness.  In mid-March, one of our engineers (John Francis) kept telling me to be on stand by for something he wanted me to try.  I think it took about a week of almost constant reminders from him.  And I have to say, with every mention, my mouth watered and my curiosity got piqued all the more.

 

And I didn’t even know what I was in for!

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On a lunch break from a day-long training, he approached me and handed me a box that finally revealed to me – almost revealed! – what my palate was in for.  The box said, “BOB’S BAKERY CAFE.”  And even before I could tug at the ends of the environmentally sound biodegrable ribbon, the giver told me that it was (lovingly) hand-carried by his girlfriend on a flight back from one of the queen cities of the south – Bacolod City!

 

Now, how could one not feel thankful about that?!

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Opening the box, the object of curiosity finally really revealed itself to be a classic – the Pavlova.  I opined to the giver that beyond being a dessert consisting of a meringue base slathered with whipped cream and filled with some kind of fruit, the Pavlova is actually a dessert named after the famed Russian ballerina Anna Pavlova!  He was kind of surprised that I knew that bit of trivia.  Oh well, I guess it pays to be a voracious reader.  Just some tricks I could pull from my magician’s hat when the moment was right for it.

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I learned that Bob’s Bakery Café is an institution in Bacolod City.  I’ve only been to that city once, for a couple of days when I spoke to the ECE graduating class and conducted interviews at the University of St. La Salle.  The only local delicacy stop we made was to a hole-in-the-wall place that specialized on something called “inipit” (layers of sponge with a cream filling).  Clearly not to Bob’s Bakery Café.  So I was so glad I would finally get to try one of their specialties.

 

Before anything else, I have to say that this Pavlova was quite sturdy, having been able to withstand air travel and come out of it, not only alive, but really “standing tall.”  It was a proud stack of four meringue layers, sandwiching in between a stain of mango puree, thick slather of whipped cream, and really generous layers of sliced ripe mangoes.  The top was beautifully finished with crushed meringue and slivers of almonds.  It looked so much more like a work of art that I couldn’t get to slice through it.  But then again, the flesh was weak – and Spider-man was waiting too!  Hahaha!

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Spider-man beams at the sight of Bob's Bakery Café's Pavlova!

 

The one best thing about Bob’s Pavlova was that it wasn’t sweet at all.  I mean, in an annoying way it wasn’t.  The sweetness was actually playfully shy – teasing even – that I found myself just taking forkfuls.  The mangoes were really fresh, bursting with the actual sweet component that blended well with the “creaminess” of the whipped cream.  The texture of the meringue was at first a little fluffy, then it became more chewy.  But it was never like taffy at all.  That would’ve been disaster to me.  Bob’s Pavlova was unlike that.  The texture of the meringue allowed for the four layers to stand firm without crushing the one at the bottom.  A part of me was actually half-expecting to open the box and see a dessert or a cake that suffered from all the handling.

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The slice standing went to Stave Michael.

 

But Bob’s Pavlova was a testament to pastry skills that give forth a dessert that was truly an achievement in form and in substance.  How I wish I could easily get it from here on a whim!  I would’ve wanted to keep the pavlova to myself.  But I guess, I’d rather earn brownie points (from Spider-man!) for sharing.  Hahaha!

 

 

 





Red Velvet Vixen for RED CROSS

17 02 2009

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CUPCAKES BY Sonja is giving back!

 

Have your cupcake.  Eat it.  And help too!

 

For a limited period, CUPCAKES BY SONJA, through their customers, is donating Php 5.00 to the Philippine National Red Cross (Rizal Chapter) for every purchase of their signature Red Velvet Vixen cupcake.  Now, doesn’t that sound like the perfect deal?!  On my visit to their store last night, this was the first thing that captured my attention.  Strategically positioned on top of the display counter and right on the dividing glass to the kitchen are the posters that announce this worthy cause.  I was told it just started this week.

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So apart from this cupcake being one of my all-time favorites (already), this signage made my choice for last night’s cupcake all the easier!  Make that choice for last night’s cupcakes.  I don’t know what it was, but I managed to down a couple of these moist, flavorful, cream cheese-frosted confections!  And for the first time, I tried their brewed coffee (extra cream and sugar, please!).  Funny that it has been a couple of years already since I first started frequenting this store and it was only last night that I finally noticed they have their own coffee machine!  See, even with those you’ve been so used to, there’s always something new to discover or learn in an otherwise usual day.

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The first Red Velvet Vixen Cupcake I devoured in the store premises. And that's the brewed coffee you see.

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That's the second red velvet I devoured!... Just couldn't get enough!

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Loved their brewed coffee!

Yes, I again had that comforted and satisfied feeling in my tummy.  But knowing I somehow helped out a worthy cause (no matter how little), makes the feeling more profound.

As it turns out, this tie-up between Ms. Ocampo’s signature Red Velvet Vixen cupcake and the RED CROSS has been in the works for a while.  It is just so nice to see it into fruition.  And as I have said in my “recessionista” post a short while back, if there is anything that these trying times have room for – it is generosity.

 

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Next on my must-try list - the NUTTER BUTTER COOKIE!

 

 

**  And of course, I got a few boxes for special people.  I had a box of four Choco Cream Cheese Swirl cupcakes put together for four new friends.  Another two boxes of four Red Velvet Vixen cupcakes (I finished a couple more at home!).  And I had two sets of boxes of four – two Bunny Huggers Carrot Cake cupcakes and two Red Velvet Vixen cupcakes – one each for Spider-man and Superman.  Ms. Ocampo graciously threw in for free an “Elvis,” though I would insist on paying (I never mind paying for good food or service).  The Reese’s peanut butter chocolate pieces on top of the whipped cream were portents of the yummy-ness underneath – cookie crust, peanut butter mousse… caramelized bananas!  Now that’s a specialty cupcake!…  The “Nutter Butter Cookie” sandwich is next on my list of must-try goodies!





What exactly are the secrets?

16 02 2009

I ACTUALLY don’t have the time to be writing this right now (on a Sunday!).  You see, I am working on a number of presentations for the coming work week.  And putting together concise comments in call out boxes on graphs has put me on a standstill.  I’ve hit a blank wall so bad, I could hear Jewel singing “Standing Still,” on heavy rotation in the music player in my head.

 

But I’ve decided to write this one because I’m building strong opinions about this show I’m watching.  I thought I would be using that term loosely – watching – as I just turned the TV on, for ambient sound in the background as I work.  It was supposed to be nothing but a collage of chiaroscuros that would play as I get busy on my laptop.  But this show I’m watching – the premier telecast of QTV-11’s “Secrets of the Masters” – has demanded my attention.

 

“Secrets of the Masters” has been touted as a showcase of the country’s culinary masters.  They played out names in their teaser and I actually saw some that got me excited – Ariel Manuel, Ed Quimson, and Jill Sandique.  For this premier telecast, they have Chef Gene Gonzalez of Café Ysabel fame (and yes, that corned beef ad).  I do remember watching him on his cooking show on TV before.  And I do know that he has had an illustrious career, owns a culinary school, and has had the opportunity to cook for visiting royalty.  Some of the dishes he made before for Princess Anne (I think…  could be somebody else…) were even featured on the major broadsheets.  I have the newspaper clippings somewhere.

 

The show’s set reminds me of the show “Emeril Live!” on the FoodNetwork.  I’m actually just waiting for Chef Gonzalez to interject “Bam!” everytime he seasons or garnishes his dishes and I swear, it will be “Emeril Live!” all over again.  Fortunately though, he doesn’t have a signature expression or catch phrase – or “Bam!” – so all that I’m left with, as an audience, is contending with his speaking voice that seems to always be at the top of his lungs.  Kind of annoying at times.  Especially since he is in a studio setting, with sufficient voice amplification provided for by microphones.  He doesn’t have to speak so loud as if he were in a Broadway theater trying to reach the audience who bought the cheapest seats in the house.

 

SURPRISINGLY, I like the choice for the show’s host – Issa Litton.  I say surprisingly because I didn’t like her in that lifestyle show.  But here in “Secrets of the Masters,” her vocal modulation and facial expressions do come to good use.  And I have to say that she is one of the few TV personalities with almost impeccable enunciation.  Having said that, I was prepared to sense from her feign affection or appreciation for the dishes she is being served.  But know what?  I could tell that she has been reacting to them genuinely.  I feel her palpable joy over the icre cream, as well as over the oxtail stew with saffron rice (more on the dishes later).  She comes across as someone who could very well be your friend, out to lunch or dinner with you.  She does speak good English and may very well stick to it 100% of the time.  But for good measure – and I guess to reach a wider demographic – she throws in some Filipino words, attempting even to simplify the chef’s highfalutin “chef speak.”

 

But definitely, the stars of the show are the creations of Chef Gene Gonzalez.  While I don’t see myself bowing down in his presence just yet, I have to give him mad props for the creativity with which he concocts “new” dishes and the “innovation” he introduces to time-tested recipes.  He started the show by getting the ice cream churner working on his Chocolate-Tomato Ice Cream (names not accurate), which is being served last.  The salad course is called Silk Road Salad, a tribute to the “silk road” that extends all the way from China to Russia, passing through a number of countries along the way.  And truthful to this name, Chef Gonzalez puts together a melange of, among many other things, delicate lettuces, Philippine mango, Persian apricots, Indian papadoms, and slivers of smoked salmon in a dressing made of extra virgin olive oil and the pulp of ripe Philippine tamarind.  The salad looks good to me.  Seriously.  I feel like the dressing is Chef Gonzalez’s version of a raspberry vinaigrette that I love!  He also makes this Pork Belly with Chocolate Demiglace.  Issa puts it succinctly as “lechon kawali (pan-roasted pork belly) with chocolate!”  For fowl, he makes something called Pato Al Caparas (Braised Wild Duck with Three Kinds of Rice).  This one looks really yummy, especially the close-up shots of the meat and the sauce.  The meat is so tender it was literally falling off the bone.  And having tried various kinds of rice myself, I can tell how delicious the three varying rice textures are, soaking the sauce in.  And then there is the Menudo Sulipena (old-fashioned Pampanga Oxtail Stew) which also looks so sumptuously, sinfully rich.  The oxtail was boiled to perfect tenderness and the ingredients on their own sound temptingly good – the roasted peppers, specifically.  And the Saffron Rice he serves this stew with couldn’t look any better.  It is almost risotto-like, glistening with the golden yellow color the saffron infused each grain of rice with.

 

But unfortunately, as the show comes to an end, I am being left here wondering what the secrets really are.  I didn’t see anything I don’t already know or somehow have an idea about.  Unless of course if it is all about Chef Gene Gonzalez’s creativity and innovation.  Then, I will agree – those are his secrets.  And he is a whiz too in plating his dishes!  We eat with our eyes first, after all.  And watching this show, all I can do is eat with my eyes.  And I have to say that Ms. Litton did a great job giving me the vicarious thrill of savoring the night’s masterpieces.  As this is a new show – unless they have all the episodes in the can already – I hope they will do away with the heavy editing that cuts a lot from the actual cooking process.  The dishes were almost instantaneously dished out.  I would’ve loved to have seen the chef’s technical skills and techniques.  But I think it is because of their desire to pack in as many dishes in just one hour.  They had to compromise.

 

And yes, Chef Gene Gonzalez has to hawk his cookbook series as the show does come to an end.  Which is a good thing actually.  I guess I will check it out on my next visit to the bookstore.

 

The next show is HIRED, the search for Cravings’ next Chef de Partie.  I turned the TV off.

 

 





Sweets for my “sweets”

13 02 2009

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NO, I am not about to burst into song as I write this one.  What the heck!…  All together now: “Sweets for my sweet / Sugar for my honey / …”  Hahaha!

 

For a while, my team in the office has been making “lambing,” asking me to bring them cupcakes.  They’re all swamped with a lot of work way beyond “punch-out” time – mostly stuff I actually need (ask) them to do! – but from time to time, they do read my blog.  Aside from the surprise they would get in seeing another side of me – the realization that I am not so much a “monster” – one thing that has happened for sure is that they have absolutely fallen in love with CUPCAKES BY SONJA.  Now that’s a FALL I’m so glad they have taken.

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The very lovely Len with Spider-man's box of four Bunny Huggers Carrot Cake cupcakes!

 

So in the very good mood that my THAI AT SILK dinner with Batman had put me into, I went to Cupcakes By Sonja to pick up boxes for my engineers.  There’s only so much that a couple of hands can handle, so I could only get one for each.  Though everybody knows that Spider-man (one of my best friends) would always get his own box.  He is after all, in a league all his own.  Hehehe.

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Spider-man's box of four Bunny Huggers Carrot Cake cupcakes!

 

When they got their cupcakes – one Red Velvet Vixen each – I could see and feel their appreciation.  And they did love the cupcakes!  Which for me, is such a small gesture for people who have always made me look good, so to speak.  I just thought about this expression – “…have always made me look good” – after seeing an episode of the hit ABC series Ugly Betty the other day.  Wilhelmina Slater (played with biting sarcasm by the Vanessa Williams), giving a major dressing down to her assistant Mark St. James (played by Michael Urie) declared something like:  Being thrown under the bus is part of your job to make me look good!”

 

Of course, I definitely do not see any throwing-under-the-bus happening within my team ever, but that snippet is just a glimpse of the hardwork and the sacrifice that the people who work “for” and with us have to do or endure sometimes.

 

So a cupcake is but a small gesture.

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That's Albert, K-Anne and Roy Patrick!

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All in a row - Edu, Adam, K-Anne, Paulo, and Roy Patrick! All smiles with their red velvet vixen cupcakes!

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This is where the best cupcakes come from! (Find the store in the picture. Hehehe..).

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A lovely cupcake tower! I just learned from Sonja that she makes this to order.

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“THAI AT SILK” lives up to its name

12 02 2009

[This dinner has been a long time coming.  And this post, even more so.  You see, I’ve loved this place since my first visit in 2007.  I’m just so glad that I’ve finally gotten around to writing this piece.]

 

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I’VE BEEN feeling so under the weather since late last week that up to about a couple days back, I’ve been literally snacking on antibiotics and what text messages had told me to be concoctions being recalled by the U.S. FDA.  I thought nothing could pick me up from such my sorry state – not until Batman texted me when we could meet up, specifically for me to be able to pick up all that pasalubong he brought me back from Gotham City.  Now that’s a good enough excuse!

 

The opportune time turned out to be Wednesday night.  And I got to pick the place where we’d have dinner.  Finally, I found the perfect opportunity to visit (yet again) one of my favorite places in the Serendra Piazza – tHAI AT SILK.  I can still remember how in 2007, after the arduous task of emceeing a major company event (and singing with the jazz band afterwards!), I got to dine here for the first time.  My finding this gem of a place proved to be quite serendipitous.  I was resigned to the fact that I could satiate my hunger with just about anything – Brothers Burgers was actually appealing already – until I saw this posh Thai restaurant!

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I never realized then just how much I’ve missed Thai cuisine, especially since Sukothai had closed shop.  I hadn’t been able to go back too to Malai Thai in the Magallanes commercial complex after they had moved to the new building.  Dusit Thani in Glorietta doesn’t quite make the grade (but their food is good nonetheless).  Oody’s and Oody’s Express, while able to serve good food, haven’t quite appealed to me completely.  And The Banana Leaf Curry House on the restaurant strip in Alabang Town Center (their only branch that I loved) had already morphed to what appears to me as either an “under-the-sea” or a “pirates-of-the-caribbean” thing-y.  As for Penang Hill (which serves Thai dishes), I’m reserving my comments for now.  Haha!

 

tHAI AT SILK was, and still is, such a welcome sight – literally too as the interiors are in the calming, relaxing hues of green and white.

 

So right after the requisite stop at CUPCAKES BY SONJA – just to say “Hi!” to the friendly staff and to introduce them to Batman – off we went to tHAI AT SILK.  As I was the one insisting on this place, Batman gave me the free hand to choose the dishes.

 

We started with the Tom Yum Goong (Hot & Sour Shrimp Soup, Php 310.00), which we asked to be made mildly spicy (in deference to Batman…  Hehe…).  If there is any one dish that can transport you back to Thailand, or introduce you to the place, it is this dish.  And after having had this soup in its many possible incarnations – here and abroad (including the one I made to rousing reception by an international crowd) – I still maintain that the best version of Tom Yum Goong is made by  tHAI AT SILK!  Their version perfectly showcases just how Thai cuisine has achieved the balance of the basic tastes, while allowing each component to explode into its own momentary highlight – layer by layer – from the very instant the very hot soup tempts my olfactory nerve, touches my puckering lips, and swishes into the wall of my mouth.  The soup is faithful to its name.  It is HOT.  It is SOUR.  And it is chockful with really large, plump, juicy, and fresh white freshwater shrimps.

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It is HOT from the chilies, which could very well be at least three kinds (as what my personal recipe requires).  Like freckles on a pretty lady, crushed red pepper flakes beautifully dot the broth.  Under the restaurant’s subdued lighting, the soup glows in its appetizing orange hue, that can only come from the roasted chilies in oil (on its own a separate recipe!) that Bangkokians added to the original recipe from the Southern coastal villages of their country.  And that is how I prefer this soup – with the roasted chilies in oil.  It is SOUR (and a bit cloudy) from the undeniable bursts of fresh lime juice, that really  do give the dish its “characteristic” sourness.  And rounding off the robust flavors are the freshest ingredients that form a background symphony for the senses – the galangal for the floral hints; lemongrass for the mildly floral-and-citrusy notes; and cilantro for the very mild pungent undertones.  And as I said above, I’ve had this soup in its many versions and even the ones I’ve had in a number of layovers in Bangkok, seem to pale in comparison.  That’s just me.  And I think now, Batman too!  It was so good that I couldn’t wait for our main entrée and I had to already ask for steaming hot long grain Thai jasmine rice.  As you see, this restaurant doesn’t scrimp on the quality of grain and ingredients they use.

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For our second dish, I was actually considering the Massaman Chicken Curry I’ve loved from when I first tried it.  I have fond memories of that dish.  Besides falling in love with it during a trip to Bangalore, Goa and Mumbai in India, I will never forget how  tHAI AT SILK chef and owner Cecille Ysmael graciously served me the dish.  She even recommended to me a pickled concoction she just made in the kitchen which she said would perfectly complement the curry.  She even went the extra mile by keeping me company during my dinner, talking me through the dining experience that was the curry and that side dish (thrown in free of charge!).  I was so bowled over by the charm and demeanor of this lady!  I thought I was just going to share my table with the many boxes of cupcakes, the Barack Obama book, and the two Alessi wristwatches I had just bought.  I thought she would just pass by my table as she surveyed the dining room – only to stop and ask why I was alone and where my friend (from the previous dinners) was.  Clearly, she pays attention to her clientele!

 

Unfortunately last night, I couldn’t find that curry on the menu.  I asked for the “small” menu they used to have, which contained the new dishes and where the massaman curry was listed before.  But our polite server told me that everything had already been incorporated in the “big” menu I had on my hands.  As I failed to fully articulate what I was looking for, I settled for the Thai Chicken Basil (Php 310.00).  This choice turned out pleasantly… even surprisingly great!  Served on a green cake-pedestal-like platter, it was a festive medley of minced chicken meat, chopped green beans, and thai sweet basil, crowned with three thin rings of orange chili.  This dish was superb!  The basil perfumed the dish beautifully.  I loved it that the saltiness was kept to the bare minimum, allowing the natural sweetness of the moist chicken meat and the crispness of the beans to shine through.  I will definitely order this dish again.  And again!

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And going back to the usual Thai “route,” we asked for the Pad Thai (Php 400.00) as our final dish.  This is where  tHAI AT SILK’s visual presentation skills are taken – not only to the “next” – but really to the “highest” level.  The farthest I’ve gone to Thailand would be the times I waited for connecting flights at their international airport in Bangkok.  But as I understand it, this technique in presenting pad thai in a mesh or net of scrambled egg is exactly how it is traditionally done there.  And tHAI AT SILK surely didn’t want to cut corners and went for the entire nine yards with this one.  Beautifully ensconced and nestled in the egg net is the pad thai, surrounded by traditional condiments that include crushed peanuts, a wedge of lime, scallions and mung bean sprouts.  I felt that it was almost a sin to disturb the presentation.  But Batman wouldn’t let me to just stare at it endlessly…  I had to do the honors to mix everything together.  And in seconds, Batman had a taste of what could be the best pad thai he has ever had.  I love it too!  The sauce has an authentic tempered sweetness, allowing for the tamarind pulp to shine.  The noodles were cooked with the perfect give to it, and the smokiness in the dish was just right.  Even with the piles of Thai jasmine rice already on my plate (and in my stomach), I easily finished half of this dish!

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Batman and I washed everything down with tall glasses of this restaurant’s signature Lemongrass Juice (Php 115.00).  This drink was just perfect as it soothed my throat (which towards the end of dinner was all the more strained from all the “kwento”) with its citrusy goodness, punctuated with the hint of ginger-like essence.

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By the time I was taking my last spoonful of the rice, Batman had been heaping praises on my dinner choices.  He actually said that he had never been “that” full in recent memory.  Hehehe.  Either he really meant it or it was just the jetlag talking.  Hahaha!  But I guess he meant it.  I too, after a while of missing out on tHAI AT SILK, had to stop and acknowledge the fact that I haven’t had that great a dinner too.  All the food were literally wiped out from the plates and I couldn’t think of any better compliment to pay the chef.  tHAI AT SILK lives up to its name – it is THAI, and it is smooth as SILK – simply one of the finest in the world.

 

Oops…  I actually did, as I wrote a short note on the back of our check just to say how fabulous the dinner was.  And how attentive, prompt and warm the service was.

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After dinner, we took a leisurely walk to CUPCAKES BY SONJA.  I got a box for Spider-man and a couple more for my engineers (I’ll post this later!).  I didn’t get a box for Superman as he won’t be onsite tomorrow.

 

 





Happiness is a box of six

10 02 2009

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ONLY A few things do manage to stop me on my tracks.  Some of them, they just stop me and then I would carry on.  Some of them, they stop me, demand for my second look…  and then a scream.  Hahaha!

 

And still, there are others that stop me, demand for my second look…  and deserve my appreciation and say, a few minutes to even hours of my time.  I can enumerate at least three of these.

 

The CUPCAKES BY SONJA signage (especially when lit at night).

 

Big bold red letters that spell SALE (there’s a recession, sleepy head!).

 

And wherever a lit neon sign says, “HOT KRISPY KREME ORIGINAL GLAZED NOW.”

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Which is only at – wherelse?! – Krispy Kreme!  I can still vividly recall the first time I saw that sign.  It was right across one mall in Sacramento.  I think it was Sunrise Mall.  You may very well know that everytime that sign would be lit, it only meant that Krispy Kreme’s famous Original Glazed yeast-raised doughnuts were coming out the dougnut-making line right that very moment.  And I have never been disappointed with Krispy Kreme.  Even after all the hoopla has died down from when it first opened in the Philippines, I will remain forever enchanted by these doughnuts and excited with even just the thought of getting my hands on one.  Krispy Kreme still stands unperturbed as the ultimate doughnut experience.

 

An Original Glazed never fails to remind me that some of the strongest and longest-lasting friendships I have made were forged over a box of these doughnuts.    Obviously, munching on one always brings back happy memories.  Lately, these doughnuts and Sonja’s cupcakes have had that effect on me.

 

Won’t you also be happy when you get your hands on doughnuts that taste so good, they could surely only be made in batches within the store’s premises?  You can tell with one bite that they are cut, yeast-raised, fried, flipped…  and then glazed right there and then.  And of course, if you’ve been to a store – right in front of your very eyes.  Without question, the anticipation of this doughnut experience is something that will make your eyes beam wide and your mouth water.

 

Arguably, happiness is a box of six Kripy Kreme doughnuts.  But since I was not up to making the whole trip to Bonifacio High Street last night (which also explains my absence at Cupcakes), I depended on the kindness of one of my new friends.  He thoughtfully texted me last night to ask if I’d like to have some boxes brought to the office today.

 

Of course I said yes!  Sometimes – I can’t say this enough – you will get surprised with the kindness and thoughtfulness of people.  It’s like wishing upon a star…  and seeing your wishes come true.  Hahaha!

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Spider-man's box of six - three original glzed, 2 cookies n' cream, 1 chocolate something.

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Superman's box of six - three original glazed, one cookies n' cream, one chocolate something, one new york cheesecake (luv this one, my fave!).