Chillin' Time

I have been to Tagaytay, the nearest resort town from Manila, many times. Although the inroads made by tourism efforts has been responsible for the lost of Tagaytay's provincial innocence, the chilly air, foggy mornings and the awe-inspiring view of Taal Volcano makes for a good reason to return again and again.

And so, last Janaury, I found myself heading up the southern trail with seven very close friends.

We are the sort of friends who have known each other like forever. You know the type.  We are the ones who encourage each other to have more servings of whatever food is served-- specially when it comes round to desserts; the ones who give advises on love, family, work and beauty-- without holding out on the compliments; the ones who remember to bring each one a memento from travels; the ones who need a weekend to leisurely spend time chatting away the hours, sharing meals, giving shopping advise, and posing for the occasional photo.

Together on that January weekend, Tagaytay was ours to savor once more as we discovered new interests and revisited old favorites.

As my friends and I leisurely motored up to Tagaytay, we stopped over at Nuvali-- an Ayala Land Development that has in recent months attracted many visitors. Could it be the man-made lake filled with koi that was drawing the crowds in?

Or the delicious meals served up at Crisostomo?

Must try: adobong pusit with liempo and pineapple (I know what you're thinking. But hold judgement until you have tried it); the tinapa with salted egg appitizer wrap; the old time favorite pakbet, kari-kari and crispy pata; and, Pinoy "dirty" ice cream-- Yum!

Satisfied, we move on closer to Tagaytay.  We stopped at a recently opened museum showcasing Filipino talent in the Arts: Museo Orlina.  Here's a map to the museum.

Words are not enough to express the awe- inspired feeling I got from admiring the glass sculptures on displace.

Finally on the top floor of the museum, we get our first glance of Taal Lake and the Volcano.  I humbly bow to our God, the true Master of creativity.

After a short drive, we were at our hotel. The Taal Vista Hotel (click here for more info)  is an old establishment but it provided a comfortable place to stay. A bonus was that all our rooms had the view of the lake. What more can one ask for?

A quick run of the comb through our hair, some lipstick and we were off once again for anticipated mass at the beautiful Our Lady of Lourdes Church (click here for more info).

Dinner was an advance birthday treat from one of us. A very special and five-star meal served at Antonio's.  The old- world ambiance, the fine table setting, the done-just-perfectly right dishes. A wonderful way to celebrate the good life and friendship. (click here for directions on how to get there)

It was late when we got back to our hotel but not late enough to continue the conversations over wine and cheese.

---xoxoxox---

Sunday breakfast was a late and unhurried affair.  Over the hotel's breakfast buffet offerings, we planned our day's itinerary-- consciously aware that our time together was coming to a close.

This was all the more reason to make the most of the day with visits to three venues that offered shopping opportunities.

Sonia's Garden- a bed and breakfast place that now has artisan breads and cookies, herbal remedies, salad dressings and knick knacks.  (click here for directions)

The Flower Farm- for beautiful blooms (click here for directions)

Rowena's- for those sweet tarts and savory delicacies most welcomed by those left behind at home. (Click here for complete offerings)

The trip to Tagaytay would not be complete without a stop-over for a late lunch at Rose and Grace for their famous Bulalo (beef shank soup). It's not hard to find as it's along the main road of Sta Rosa, Laguna on the way back to Manila from Tagaytay.

As it is with close friends, saying good-byes took forever. We console each other with the promise to meet again soon.

---xoxoxox---

“Let us be grateful to the people who make us happy; they are the charming gardeners who make our souls blossom.” 
― Marcel Proust

A visit to Tagaytay would not be complete without bringing home fresh salad greens and herbs-- the ones not usually found in Metro grocery stores.  But there was no need to stop at a local farm.  One of my friends had pre-arranged with a grower to have veggie lot bags ready for each of us to take home.   This was on top of the special gifts we had already given to each other. I feel truly blessed and grateful to be among such gracious friends.

As I unpacked the veggies to put away in the refrigerator, I was overwhelmed with the variety: baby radishes, baby carrots, basil, 2 types of lettuce, Italian parsley, mint, and arugula. And in gratitude for the bountiful gift, I share with you the salads and sides I came up with.  For that's what friends do : )

Baby Radishes with Raspberry Vinigarette

After washing the greens, pat them dry with a clean dish cloth. Then throw them into a bowl after tearing them into bite size pieces.

In a separate bowl,  place 2 tablespoons of raspberry preserves (you can go with strawberry or any favorite fruit jam) together with 1 tablespoon vinegar, some salt and pepper.  While stirring this together,  slowly add some olive oil-- about 2 tablespoons.

Wash a handful of baby radishes-- removing their "tails" and top hats. Slice them up and marinate them in a little of the salad dressing.

When ready to serve, just pile up the greens on a plate and creatively arrange the marinated radish slices. You may add some toasted walnuts for extra crunch.  Drizzle with the raspberry dressing and viola! You have art on a plate.

Baked or Roasted Baby Carrots (adapted from recipe found here )

Wash and pat dry a bunch of baby carrots leaving 1 inch above the top of the carrot
a small onion, peeled and chopped
a drizzle of olive oil
a pinch of dried rosemary
a dash of garlic power, salt and pepper

Mix everything together and lay out on a baking pan. Roast for 20 to 30 minutes until tender.

It's good with fried pork chops.

Asian Salad

Mixed Greens, washed and patted dry
cubed ripe mangoes
a handful of toasted casuy nuts
2-3 fake crab sticks (yup, if you read the label-- it's made of fish)
carrot strips
cucumber rounds

Oriental Dressing:
1 1/2 T sugar
1 t calamansi
2 T Kikuman Soy Sauce
1 T vinegar
1 t canola oil
dash of sesame oil
1 t toasted sesame seeds
some wasabe or chili flakes (optional)

Pile your salad greens on a plate and once again artfully arrange the mango cubes, nuts and crab sticks.

Drizzle with the oriental dressing and you will exclaim: Domo Arigato!

Garlic Bread
Sliced Baguettes
butter
garlic powder
chopped parsley

Into softened butter, mix the chopped parsley and liberally sprinkle some garlic powder into the mix.  Spread this on sliced baguettes or some other crusty bread.  Toast in oven until the tantalizing smell fills your kitchen.

Best enjoyed with your favorite salad or pasta and shared with a good friend.