witsandnuts

Two weekends ago, some friends from Dubai spent the weekend with me. Being the host, I was thinking of how to make this one a little different. Normally, we would eat out aside from the other intended activities. I decided to go back to basics. I put myself in the shoes of those based overseas (as if I am not heehee), new or old ones, on how I’d probably want to unwind at a humid month, beach not considered. But still, it depends on your type of guests whether they prefer to chill out through basic or extreme stuff.

During the first half of the day, I took them out for an early morning picnic. I incidentally learned about this picnic area near the Marina Yatch Club when I was jogging the other month.

It was a little foggy that morning but the sight was (always) refreshing. Within the surrounds, you’d see and hear birds chirping, you can wait for the sun in its full rise while you lie down on the clean grass and make an early morning “soul searching”.

You don’t really need to invest on a fancy picnic basket, mat and other utensils. I just grabbed this eco-grocery bag, put in it the plasticwares containing the breakfast munchies and grabbed old newspapers/magazines. Also, I normally stack up paper/disposable plates, cups and other utensils whether there’s a picnic or none. So that during the days I’m so lazy to wash the dishes, they are there to my rescue. Hahaha. Of course, I’m kidding. I don’t know if it’s just me, but I think it’s necessary to have disposable utensils including chopsticks under your inventory at home.

We had danggit, korean squid (now my friends understand why I’m so hooked!), bacon, fried eggs and eggplant. The environment is so appetizing that I forgot to take photos, but of the aftermath.

You’d know that you’re late for an early morning picnic or it is (should be) over once the scheduled watering begun. Normally at 8:00 AM.

For lunch, instead of trying out the restaurants where Filipino dishes are a scarcity, I thought that it’s better to feast on Filipino yummies at home.

The traditional ginisang monggo with little gata in it.

Sauteed shrimps ala adobo.

Our old favourite pinakbet. I followed the recipe in Kulinarya cookbook, but modified it by adding chicharon (exported by San Miguel Foods) and Barrio Fiesta bagoong.

And of course, mangga’t bagoong.

Continuous dessert in the form of chatting and exchanging views about whatever is on TV, including John Lloyd and Ruffa, swine flu, etc.

Comfort food never fails to bridge the distance from wherever we are to our home.