The previous week bogged me down and left me with little energy to write, or at least think about what to write. Dawn until dusk I spent it in school working in the kitchen, preparing what needs to be done for the little cafe project that served as our final requirement. To capture the craziness that went on would be difficult, and this post isn’t really about that. It’s about a totally different kind of crazy that I thought wouldn’t really happen to me this soon, but apparently the universe knows how to throw a good curveball.
A few months ago Yedy approached me with an idea: submit a few recipes for a magazine she writes for and let’s see how it goes. Well, right now I can finally, finally cross one item off my bucketlist: see my name in print, on a real magazine.
Gala Magazine isn’t exactly a food magazine. It’s really geared towards events, but beyond the niche, I especially enjoy the intelligently written content coupled with great photos, even if I’m not an alternative band fan or a runner, or a traveller. Wait, just how sheltered am I again?
But each month content is expanding and I’m really humbled and grateful to be part of that movement, even for just one issue.
So for its May issue you can read about (and hopefully make) my version of French macarons with buttercream and pan-fried salmon belly with mushrooms and lemon butter sauce! Gala is available around NCR, wherever there’s a National bookstore outlet, Starbucks, or fancy hotel (so I’ve been told).