Delicatessens are wonderful places. Logs upon logs of cold cuts, rows of sausages, slabs of bacon, wheels of cheeses and shelves of specialty ingredients. What’s not to love? One deli I was able to visit recently was Donau Gourmet, a cozy delicatessen and café that serves authentic German cooking.
My love for UCC is something I don’t keep secret, so it’s easy to understand why I was so excited when I was invited to a sponsored breakfast with other bloggers. Truth is, UCC is not a coffee shop I visit on a whim. The notion that it’s expensive is not unfounded because it is a bit pricier than other coffee shops. Still, I love UCC because it’s every peso well-spent.
When I was told that Healthy Shabu-shabu was sponsoring a How-to-Cook Shabu-shabu event, I was ecstatic! Shabu-shabu was something I’ve always been meaning to try, between seeing it on Japanese TV shows and reading about it in cookbooks. Still, I was confident. I knew my way around the kitchen. How difficult could stewing food be?
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.
