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In this fast-paced era where everything is mass-produced and done with machines and assembly lines, it’s refreshing to encounter products that are still made lovingly and painstakingly by hand. That’s why I was so excited about getting the chance to try Bonbons Barnier.
This week’s Lasang Pinoy Sundays theme is Leftovers. It’s a theme I’m very familiar with since I’m used to rehashing old dishes in the fridge. Either by reheating or by reinventing leftovers into something new, it’s always something that’s present in our home.
My entry features potato salad, made from a leftover baked potato. I cooked one too many baked potatoes for dinner the evening which made its reappearance in my bento the next day as potato salad.
Ah dessert. It’s one thing I’m not too keen on—a travesty, friends would insist. I wasn’t born with a sweet tooth and while I eat cakes and pastries as a snack, I almost never eat it to cap off a meal.
But even if I decline dessert a lot, there are still a few sweet treats I never turn down. Still, a fruitful visit to Salcedo Market gave me something to photograph for Lasang Pinoy – Sundays’ Dessert theme. In the form of a delightfully rich, yet plain looking butter cake.
When you say Filipino food, one of the first dishes to come up is Adobo. For non-Filipinos, it seems to be the one dish that is synonymous with Filipino food. And why not? With its tempting salty-tangy flavor, it’s not a dish that’s easy to dislike, no matter what flavors your palate is used to. So it’s only proper to include an adobo-centric bento for Lasang Pinoy’s Make your Own Bento challenge, right?
