Between this entry and the cliffhanger of a post about macarons, so much has happened. But let this post be my starting point. My new starting point, because early this year things just didn’t feel right… writing just didn’t feel right. Did I have nothing to write about? (refer to the first sentence in this paragraph) Of course not! In fact things have become richer, more exciting but I’m getting ahead of myself. Like I said, this is my starting point.
What this isn’t is an apology. I won’t apologize for going under the radar and allowing this space to gather dust. If you have ever felt like you’re trying to fit a square peg in a round hole then you’ll understand why I just couldn’t force it out of me to blog. Inspiration, I lacked. It may sound like bull but it’s true.
I’m not sure if I got this from an internet meme or if this was a passage from a book, but either way it rings true: “I’ don’t know where I’m going but at least I’m getting there”.
I found myself in a nice little resto that offers updated versions of Filipino food. Smokin’ Hot BarBQ is pretty cool, if how they treat turon is an indication. Two scoops of ice cream, one laced with jackfruit and one made from ube, rest in a brittle cone whose texture is like that of a crunchy brandy snap more than anything else. Serving it in a bamboo log is the icing on the proverbial cake.
But the highlight of the day was the company and not the turon. The speculoos cheesecake we had would have to be a close second, but this entry would have to be for the people I was with. I met Yedy and Eugene when we were at Foodgasm. Yedy was also a judge and Eugene was her plus-one. Being the innocent child I was, I asked if we could brave the crowd together as we sampled the food. One thing led to another and there I was almost a month later invited by two bloggers to try a speculoos cheesecake courtesy of Chef Mico Aspiras.
We were essentially going to photograph the cheesecake so we could write about it. I’ve never done something like that before. Being the one with the culinary background, I just had to wield the knife. It was the first time I witnessed just how mad food bloggers can be when it comes to food photography. I mean, like really really technical. Detail-oriented with a meticulous understanding of light and white balance, these guys worked with gumption. I was, in a way, amazed.
The conversations just kept flowing and from my end I felt that there was this sense of realization that things just clicked and made sense. We could be friends. What amazed me more was that I was talking to people who actually read my blog and have heard of me even before formal introductions! To add to that, both of them are food blogging powerhouses in their own right. But the latter I could care less about, because they’re just great people.
To cut to the chase, it’s been a few weeks since that fateful day and both of them have been constant weekend fixtures. It’s rare that I get to hit it off with people so quick, to laugh at the most shallow things (and people), and to share similar dreams that revolve around food, words and photos. The universe must be telling me something.
They’ve been encouraging me to go back to writing again because it just feels right for me to use this medium to put myself out there. More than anything else I’ll approach this staying true to who I am, because if there’s one thing I’m proud of, it’s my perspective.
Oh, and the speculoos cheesecake? Yedy and I found the chocolate good, but overpowering. Eugene enjoyed that part. As for the cheesecake itself, anointing it with speculoos was a brilliant idea, because everyone loves the little cookie that could. I’m not a fan of cheesecake, but what we had was pretty good.
And what/who I have right now? It’s even better.