Blowing Bubbles

For sometime now, I noticed that many stalls in fairs, bazaars and department stores are selling plastic bottles containing soapy liquid. The bottles came in all kinds of shapes and colors-- sometimes the shape taking cue from the latest cartoon or movie craze. And for convenience sake, the bottle hangs from a colored cord long enough to hang around your neck-- just like a necklace. You'll never be hard press to locate your "bubble bottle" when it's just hanging from your neck. For P30 or less, the magic of bubbles is yours. Not only for a few minutes but for possibly a week (!). Bubble blowing has come a long way from the gumamela + detergent formula of my youth.

So what's magical about blowing bubbles?



Well, won't you think it's magic after watching how children's eyes grow big with delight when bubbles emerge once air is blown into the hoop?



Won't you consider it magic the way bubbles reflect the prism of colors while floating in mid-air?



Wouldn't you consider it magic when for a few moments you are able to forget your cares and worries, imagining them as bubbles floating away and bursting into nothingness?

That's magic!

Remember then that when you feel out of sorts, consider the magic of blowing bubbles. Consider giving in to being a child again and let the bubbles carry you away.


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And for those who think bubbles are silly, here's a dish that is seriously delicious and easy to make. I tried it last Saturday and was pleasantly surprised to see how quickly they disappeared. Now that's magic!

Binyolos
From the cookbook: "Saru-saro Kita! 100 nga mga kaluto ha Leyte"

10 pcs sweet potato (camote)
1/4 k flour
1/4 k sugar
cooking oil

Boil the camote. Peel and mash them using a bottle or rolling pin.

Add sugar and flour. Mix well with your hands until the mixture no longer sticks to your fingers.




Heat the cooking oil in a pan while making 3-inch long rolls from the mixture.



Fry the rolls and once it turns golden, drain on paper towels.



Sprinkle with refined sugar.
Serve hot.



My version:
3 cups mashed camote
1/4-1/2 cup flour or just enough for the camote to no longer stick to your fingers
1/4-1/2 cup sugar (less if you don't want it sweet) and some for sprinkling.