Foodie Manila

I’ve noticed that quite a number of my blogger friends have been putting up their own christmas wish lists, and not to break the trend nor to conform I thought it would be nice to put up Foodie Manila’s very own Christmas wish list for things to come.

So breaking the usual content on my blog, I’ve decided to put up some things for Foodie Manila in the coming future.

I’ve heard that putting things up on a board help in making them a reality so here they are and in no particular order.

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I love to bake. There is just something about playing chemist that just absolutely fascinates me. One thing about baking though, is the exact measurements needed. Every single step is critical to coming out with the right product. Having grown up in Heny Sison’s kitchen I know the painstaking detail of how exact each ingredient is. This holiday season, I am definitely sure of giving out some of my yummy treats to my friends, colleagues as well as family. But nowadays, who has time to bake?

Enter The Cookie Jar.

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I’ve been receiving quite a number of requests to post their desserts on my blog and how to order and usually I would defer these kinds of requests to other bloggers but since it IS the Christmas season and it is a time of joyous rapture and good cheer, I will be extending this overall cheery mood over to my blog.

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It started about 3 years ago. My family or even just my mother and I would start baking cookies. I would measure because she hated that aspect of baking, the measuring of ingredients, as well as my eagerness to learn worked well for both of us. We were a good tandem. Working all those late nights to push out close to 50-100 cookies for our family gatherings. Cookies then came to be associated with family. We made it for family gatherings, as well as we did it as a family.

Fast forward 3 years ahead. I now can bake on my own as well as cook pretty tasty dishes. I still attribute everything I know to my mother. Not so much as the technique, nor is it about the secret family recipes, but rather for continuously cooking good food. Both my girth and weight can attribute to that fact. I developed a taste for good food. Take note, GOOD FOOD, not mediocre cooking that can pass of for a generic run-of-the-mill cooking, but actual food that after eating it the past 23 years, I would still gladly eat for another 23 years. It all boils down to palette. I always tell people who refer to me as a foodie that one needs to develop a palette to identify what good food is really. I am proud to say, I can tell good food from ordinary food thanks to my mom.

These cookies are not ordinary food. They are extraordinary. I’ve tasted cookies over the past 3 years and I must say this batch is the best. I’ve tasted burnt cookies, cookies which didn’t rise, and just downright nasty cookies. (Mistakenly, put salt instead of sugar. Hey I had to start somewhere!) I’ve always been asked to sell my cookies, but I always say I’ll think about it. Deep down, I think I would never sell my cookies. I give them to friends because I find that special cookies that one cannot obtain anywhere else no matter how good they are, and that rareness adds to how special the cookies are. I think I’ll continue to give them to friends still.