I mean a lot... things that decent souls should never be exposed to. Not that I am virginally decent, but it is the only possible quality we can ever have. It is a state where anything we say is in the line of truth and good intent. In an age where half-forgotten dreams are found easily around circles and squares; all that we can assert is a thought that the good in man is inspired by a real god he does not subscribe to but rather a greater god that grows within every DNA loop he is equipped with. Seriously, do we have to worry about anything? Seriously? NO. We are a race of lip service. We hear complaints about the weather, the traffic and some bald smelly bachelor in a mansion by the river. We hear it everyday and soon enough we become no different. Such is still a escapist word to reckon with. But life with or without love goes on whoever, whatever or wherever we are. Life drags itself into the depths of disease, wisdom and consummation. SUCH is... the word. For moi, well... I shall tomorrow be officially a year short of senior citizenship as is the current joke often painted upon my crumbling face. 59 is just a number, a number which I will cherish for a full year as I journey into the wastelands south of somewhere or north of nowhere. An age that can be rounded of and dismissed as trivial. Single. Pleasantly [as I wish to think of mysef] gay ; transgendering when the situation requires... I usually pig-out a few days before the d-date...
Here is my account of SUCH on my FB wall: My pre59th birthday pigout at TonyBoy Escalante's Balay Dako in Tagaytay [along the Starbucks/Leslie area fronting Magallanes complex] yesterday was what i would describe as quaint. not pricey, and with a lot of fascinating dish numbers; it is fast becoming the ridge city's must-not-miss gastronomic hub. since TonyBoy is Ilonggo, and BALAY DAKO is all Filipino; I particularly had one fare ordered without having to consult the menu : KADYOS. an authentic Ilonggo fare [when you say Ilonggo, it also means Bacolod/Negros Occidental and the Panay island] basically showcasing my favorite legume KADYOS [sci-name cajanus cajan] ; small, round black chewy pearls stewed with breadfruit , chunks of pork with hints of fat linings and soured perfectly with batuan, a round fruit of a forest tree only found particularly in that area in the visayas. natives call the dish 'CANSI' but when i described it to the waiter, he said in the menu it is KADYOS, perhaps to make a clear identification since it is the star of the bowl. now it is not like sinigang which clearly is soupy, KADYOS or cansi's is on the low tide; just right before halfway. i wasn't 'that' noisy anymore when i started devouring it as it was served... i simply had to melt into the astounding experience as my buds were like festive lights flickering with the toned flavors seeking every corner of my hungry mouth [it was a little after 2pm]. The rest of the spread we had were indeed delightful, fresh and obviously prepared in exact precision as to quantity, levels of saltiness, sweetness and spice: Kinilaw na Tangigue/Lechon Kawali/Puso Ng Saging Guinataan . Dessert totallly brought the rave down as we had our dessert; Leche Flan [an Antonio's Grill best seller] and Turon na Saging with langka... Oh, did I mention that you shouldn't miss their MELON SLUSH? NOW , there! With my ever sweet brother Joji , Marius & Clark... I shall never quite get over my BALAY DAKO late lunch August 26, 2015!
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