My birthday last weekend was very relaxed. I am truly grateful to the many readers who took the time to send a short greeting or an emailâ€¦ really, thank you very much. Some have mused or directly enquired what “feast” must have been planned for the big day. I didnâ€™t lift a finger. Marketman was on â€œday off.â€ I did go to the market because I like doing that. For lunch, my daughter suggested Chilliâ€™s at Greenbelt Mall. While the food is solid family fare one notch up from fast food, I think she was more intent on embarrassing me with the singing waiters bearing a fried tortilla with a scoop of ice cream and a candle. What with a half dozen waiters belting out an â€œuno, dos, tres, quatroâ€¦ Happy Birthday to You, Happyâ€¦Happy!!!â€ Yikesâ€¦ public humiliation! My daughter was sufficiently amused. And their chilli was not bad at all.
For dinner, my wife and daughter took command of the kitchen. This is a rare occurrence not because they arenâ€™t good cooks but perhaps I just overwhelm them. For dinner we had a starter of tortellini with homemade tomato sauce. My daughter made the tomato sauce the night before and put it in the fridge. She then threw the tortellini into boiling water, drained it and plated it up and sauced it with her home made sauce. Add a sprig of basil, a sprinkling of grated parmesan and it was brilliant. I hope she continues her interest in food and cooking as she gets older, if not, she will have to come home to eat wellâ€¦heehee.
Next my wife made a green salad with breaded and fried goat cheese with pears, walnuts and a nice vinaigrette. This was sour, salty, crunchy and sweet all in one dish. This was a nice dish that cleared out the taste of tomato, cheese and pasta of the opening salvo. This salad is excellent with a nice slice of warm bread if you are using it as your starter. The goat cheese is what really gives it flavor and character. Alternatively, you can spread goat cheese on slices of French bread and toast them in an oven and serve with the green salad. Yum.
The main event were some brilliantly cooked lamb chops that were served on a bed of garlic mashed potatoes. The lamb chops had previously been marinated in garlic, olive oil and balsamic vinegar. Seared for just a minute or so on each side, they were perfectly medium-rare. Tender, tasty and terrific. We had a good bottle of wine with dinner. For dessert, we had a Marketman cake that my wife and daughter had designed and ordered from Art Cakes. Overall, a wonderful meal, better than almost any we could have had at a Manila restaurant. Thank you, thank you!