South Forbes Tuyo
Sometimes when I get bored I play with my food… I am three weeks into my diet and realize I have hit a plateau of sorts, down just about 4-5 pounds, depending on what time of day I am on the scale and if I have pooped or not yet (heehee, it does make a difference you know). If I weigh myself first thing in the morning just after waking, I am as much as 2.5-3.0 pounds less than when I went to sleep. Is that amazing or what? Do I snore so much I work off 2.5 pounds worth of water and fat? Is it possible that I lose more weight sleeping than lifting 10,000 pounds over 9 exercises of 36 repititions each in 2 hours??? I still have approximately five to six weeks more but after this weekend I have to crack the proverbial whip, so to speak. So I was fooling around and trying to jazz up a classic “South Forbes Diet” meal…
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needed, less than an hour in the oven and it turned out like a plum dream. I even had leftover crumble mixture so I hastily threw together two mango crumbles and they tasted just as spectacular. This basic recipe, from Martha Stewart’s Baking Handbook, with some alterations, is very doable now that plums are coming out of our ears in the good local groceries and one kilo of plums at PHP175 could easily make enough crumble to satisfy ten jaded diners… Why I haven’t found a single restaurant in Manila that doesn’t offer this as a seasonal special…
that perfect kakanin, particularly paired with a nice ripe Cebuano or Guimaras mango. To me it is “lighter” than a rice suman and I can easily eat 2-3 in a single sitting. I have never made a budbud kabog before. But considering that it has so few ingredients (kabog or millet (not the birdseed variety!), coconut milk, sugar and maybe a pinch of salt) it didn’t seem like something that needed a two-year degree from the Culinary Institute to figure out. Hah. Simple things can be truly deceiving. This bloody kakanin has proven to be an even bigger pain in the rear than working out the ensaimada recipe last year. I write this post just so you realize things don’t always work out so easily…that a tremendous amount of work, effort, sweat, cusswords, irritation, exasperation sometimes goes into the posts on Marketmanila. But learn with me as I dissect disaster after disaster after disaster… At least you get the 5-10 minute version, not the 3-4 days of attempts to get a budbud kabog right! Despite all the tasting, I think I lost weight from the aggravation…
both of them being foreigners, they have gamely adopted the concept of pasalubongs and they never to seem to forget to bring us a nice goody. What is so special about receiving a present from them is the amount of thought that goes into selecting the doodad in the first place. Once it was a superb balsamic vinegar from a trip they took to Italy, another time it was maple syrup from their home country, Canada, yet another time it was several varieties of Kielbasa (a polish sausage) since one of them has Polish heritage, yet another trip it was an egg yolk separator and last week these food loops were sent over… Obviously designed by one of those folks who is looking for a product that will provide royalties for the rest of his/her lifetime as the inventor of something so clever, these bright pink lengths of silicone that snap closed and tigthen are perfect for trussing fowl or other foods ready for cooking…