I had been working my ass off, now that I still have the opportunity. Probably when I would start my training I wouldn’t have the time anymore so I am trying to fill my coffers for the 2.5 non-productive months or so. Last Saturday, I decided to take a break and said yes to a friend wanting to see Harry Potter. I suggested Gateway because I would be dropping by Cibo HQ. See, I was inquiring whether they’re accepting people. Anyway, they don’t, so I was early (My friend would be coming from a different way). There’s this 2D option – I think it was Cinema 5. I asked the cashier what’s the difference because it costs a little higher than the regular ticket. She said the sound is better and the screen is wider.  I said, fine and she was right. The screen is so wide you have to move your head left and right so you could keep up with the scenes. Seats were comfortable, although they don’t recline (I have to try Gateway’s Cineplex 10. Maganda daw to. Kaso it was showing Ice Age then, which I have already seen.)

Film was OK, though nowhere near exceptional. I wouldn’t be bringing a kid with me unless I am ready to be pestered with questions about the kissing scenes and all. Hehe.

This program in QTV called Secrets of the Masters invites the supposed leading chefs Manila has to offer. One should never let a chance to learn from the best pass, so I always find time to watch.

So far, no spectacular secret has been revealed by the “masters” lol. Some chefs there do the basics (stuffs that noobs would know like the back of their hand na); some seemed to like the sound of their voices, and so forth. The only remarkable episode that I was able to catch was probably the one by Chef Jessie Sincioco and the episode this morning with Margarita Fores of Cibo renown.

I am particularly amused by the Fores episode. One, because it was insightful. The chef knows her Italian and certainly demonstrated why her Cibo is well-loved. ^^ Second, the amusement came from the host – Izzy (or was it Issa?) Litton. She was offered the finished food for the routinary tasting and was about to launch her food critique with this spiel: “Okay, I would be having first-hand taste…”

Eh? Ano daw?

Medyo naguluhan ako sa phrase na ito. First-hand taste sa pagkain? Parang the context went awry a.  Meron din bang second-hand taste ito? Waa.

As you would probably agree a good T-shirt can be priceless when you look good at it. For instance, today I was wearing one of my favorites, so I was going up and about with someone, feeling confident and all, having a very good sense of well-being. I can feel the summer breeze so to speak, I smiled a lot – in short, I was  just a bit close to being too full of myself.  (Lol, to think this is just all about a T-shirt)

Anyway, we were on the way to Robinson’s Place and the area is swarming with people. To my horror, about 5 meters ahead of us, there’s this dude who’s swaggering with an equal amount of confidence, having the same degree of well-being and experiencing the same feel-the-breeze crap as well because he was in an exact tee that I was wearing!

What a situation, eh?

Walking towards him felt like ages of awkwardness and the moment we passed each other, I felt like the world stood still. Bwahaha.

Well, that’s a price to pay when you get Bench. You get nice ones but they are bound to have copies.

Suppose I’d be a dish or a food, what would I be?

Well, first off, I wouldn’t want to be a food that has fish in it. I do drink liquor like a fish. But it is my least like meat ever. Not only do I think fish pathologically stupid, they also don’t have sense of humor as well. This week during our butchery class, never had I encountered any species of this sea creature that is anything but sad. I mean, come on. Try looking at their faces and you’ll see my point. They seem to be perennially in a begging stance and constantly smirking, if not on the verge of tears.

The pig, on the other hand, may have been slaughtered and all but you’d see a certain joyful aura even when they are fabricated into ribs, loins, racks and so forth. However, pork and all the cuts that come with it lacks the finesse of the beef or veal, or the comfort and familiarity of the chicken or the flashiness of the lamb and the adventure of the game. But I wouldn’t exclusively be like any of these either.

Anyway, so I wouldn’t be any dessert or pastry as well. It’s kinda feminine and my current constant mood is not congruent with sweetness or charm.

So I was thinking maybe I couldn’t be any food at all. I couldn’t nourish because I couldn’t: I am reluctant to and I am afraid to. I could only add flavor and perhaps spice things up. I am cursed with this inadequacy, I believe.

So perhaps, I am just a wine. It’s a little bit of everything – indulgent, a little strong, passionate, sexy , nauseating at times, lazy, even cerebral, a companion, fool, free, concentrated and it makes food taste really good. You go back to it from time to time but never always. Otherwise, you’d feel intoxicated. It’s also one of the few things in life wherein the bitterness is desired.

…

On second thought, I also kinda like the idea that I may be a consomme. It appears so simple and clear that you’d think you’ve seen everything. However, it has a lot of things in it, undergone a rigorous process to achieve the clearness that misleads people with its concentrated taste.

…

wtf. Such a stupid post.  I hope it served its end. I wanna pass the weekend exam tomorrow. Soo hard to memorize concepts, see. ;p