A family in San Mateo, Rizal flees their flooded home (Photo for the Philippine Daily Inquirer by Romy Homilla)
SybDive is pausing a bit on food blogging to give way to this serious shout-out for assistance.
25% of Metropolitan Manila is still underwater as of now (7:11 PM, Manila time) due to the heaviest downpour we have experienced in nearly forty years. Typhoon Ondoy (international name: Ketsana) dumped about six months’ worth of rain on us within six hours, putting the country’s capital and 23 other provinces under a state of calamity.
According to the most recent bulletin on the Philippine Daily Inquirer website, over 300,000 people have been displaced by massive flooding in various areas of the city. 52 people have been confirmed dead, including five heroic servicemen who drowned whilst rescuing people in the province of Laguna.
Please help the families currently holed up in evacuation centers or, God forbid, are still awaiting rescue by sending donations in cash and kind. Please get in touch with any of the following:
- Philippine National Red Cross (143, +632-5270000)
- Philippine National Red Cross Rizal Chapter operations center hotline: (+632-6350922, +632-6347824)
- Go to GMA Facebook page & post complete addresses and names of people in need of immediate help.
- ABS-CBN Typhoon Ondoy Hotline: (+632-4163641)
- Jam 88.3: (+632- 6318803) or SMS at JAM (space) 883 (space) your message to 2968
- GMA Kapuso Helpline: (+632-9811950-59)
- Squash blossoms from our home garden
Don’t the flowers look nice? They’re actually edible. I think all foodie-girls should get a bouquet of squash blossoms on their birthdays. 🙂 It’s a most appropriate gift: you can appreciate their beauty at once, then batter ’em up and deep-fry them. That way, you get to enjoy your flowers twice.
I have to admit that the past twelve months of my life have been the most unusual I’ve had so far. As far as my culinary inclinations are concerned, they have been quite exciting: I discovered the pleasures of single-origin chocolate and nama at Heavenly Chocolates. I spent a blissful morning at the Salcedo Market. I made my first-ever batch of chocolate truffles, started a small business selling cookies and cupcakes, tried new recipes out of cookbooks, created new recipes out of either curiosity or a panicked need to substitute ingredients at the last minute.
I was at Secret Recipe about a week ago and found myself craving for something sweet as opposed to my usual laksa fix. So, I found myself looking at the cake display and pondered on a classic question: Will it be cream cake today or cheesecake? Ahh, decisions, decisions…
What settled the question for me was this glorious, chocolate fondant-coated confection that goes by the fetching name Chocolate Indulgence. What it is: chocolate cake layered with dark, milk, and white chocolate mousses.
That’s right: mousses – plural; three kinds of ’em.
Looks tempting, doesn't it?
As pretty as this slice of cake looks, I’m all for the old adage about how the strength of a pudding lies in its eating. I took a bite and I frowned at the texture of the cake part of this torte. The chocolate sponge used was a tad on the dry side; quite disappointing because, having tried Secret Recipe’s cheesecakes, I was hoping that the sponge cakes they use for their cream tortes would be of a similar high caliber.
The mousses, on the other hand, were just delectable. So, being the little chocolate fiend that I am, I quickly dispatched with the sponge cake (Waste not, want not! ;)) and left the mousse parts for last. The white mousse is a milky delight – and I do not often say that about white chocolate desserts! The chocolate mousse – the chocolate fondant! – made me sigh in sheer delight.
Honestly, save for the cake part, this is one dessert that really lives up to its name.