BIG BREAKFAST TO SENDOFF DOLLY

​Aside from walking, food, glorious food is the center of our enjoyment, a joy that binds our friendship.  While many cool down at Starbucks, that is not our routine since we can do breakfast better in our own homes. 

Once again today, The  Sweet Magnolias and guests husbands gathered for this big breakfast to send off Dolly and Vener.  They will leave for the US this week and will be gone for sometime. 

As we became better friends, we have slowly weaved and blended into each other’s lives. As Mel put it: “we even know when one was not able to sleep last night”. Nowadays too, we mark the comings and goings of each one when we leave town or travel abroad; hence this breakfast. 

Recently, our birthdays too are calendared; looks like Mel set a precedent when she invited us all for breakfast at Palms Country Club to celebrate her birthday last week.

 Juliet and Cheska already set their birthday celebrations for April and May. 

Just like the spectacular dinners given by Tess, this breakfast is beyond compare.  Here we are in front of her kitchen island raring to eat but we need this photo. 

There were fruits galore! If there is a “bahay kubo” folk song for veggies, then we need another one for all these fruits served. Notice that they are all local, nothing imported. 

My fruit plate, yum! 

This breakfast was a big one, the savory arroz caldo is the specialty of Vener served complete with trimmings. The crunching bean curd brought by Cheska was a good pairing. 

Not to be outdone are the Samar delicacies, our breakfast favorite. 

The dried iliw from Allen

And 

The Calbayog tinapa. 

There were two omelets, the rolled Japanese omelet 

And the mushroom-spinach omelet; both so yummy and healthy that I feasted on them. 

Another dish which can go along with the dried fish is the grilled eggplant, peeled and mixed with coconut milk with other trimmings. 

Of course breakfast is never complete without dessert, our fave too which Juliet  brought, the Biko. I consider it my friend and foe for it is temptingly delicious but not good for me. So I had a teaspoon full and it took a lot of resistance not to get another. By the way, this was served with chocolate made from the best tableya from Iloilo. 

Here you see Tess doing the last few stirs of chocolate making it thick and velvety. 

A serving of dessert 

There was also the ginatang plantain (inog oh) in Visaya which was so rich and yummy

Have a pleasant trip Dolly and Vener.  Come back home soon so you can walk with us again. 

Tess sendoff gift for Dolly; the most coveted  (by us) is that native and embroidered  bag from Bicol which is convenient for traveling.  

Happy Landings!