Saturday, December 18, 2010

Hang on Tight

Knowing there isn't much diving back home, I pushed for one more tropical dive.  Destination: Puerto Galera. The city is only a "hop, skip, and ferry ride away from Manila," according to the Lonely Planet. The authors also noted the water crossing may be choppy.  That was our first warning.

Three and a half hours of "Transformers," "Final Destination," and other high-speed collision type movies on a speeding bus and we arrive in the port city of Batangas.  I noted the Anti-Hijacking Office to my left just before stepping off the bus.  After searching the options on both piers, I resigned to our only option: a small outrigger.  Our advice was to take a big fast craft, but none could be found.  I bought my ticket, then the mandatory environmental usage tax, and then the mandatory port fee.  I politely declined the optional life/severe injury insurance.  Warning number two.

Bamboo poles of the outrigger

Harvesting Sugar Cane . . . By hand . . .


is tough work . . .

Make sure to check out the rest of the photos on the right -->

Thursday, December 16, 2010

Balut

Balut: a fertilized duck or chicken egg with a nearly-developed embryo inside that is boiled and eaten in the shell.

Following the instructions of my Tito Serge, you first add some salt, chili, and/or vinegar, sip the broth, peel back, and enjoy.


Like a fine wine

Filipino Thanksgiving

July 4th came and Halloween went with little more than a shoulder shrug. But Thanksgiving was different. That was the one special holiday -- family, food, good ole American overeating -- that we'd surely miss.

Fortunately, I have family in the Philippines. On November 25th my cousin Paulo picked Larissa and I up at the Manila Airport (we were returning from scuba diving Dumaguete), and he brought us to meet my aunt and uncle at Dad's, a restaurant serving up turkey, stuffing, cranberries, and all the other typical Thanksgiving foods. . . Plus lechon! The food hit the spot, and there were bites of pork, moments of fatty piglet bliss that took me away from homesickness and back to enjoying the present.


Starting a new tradition: pork over turkey