Was in Siargao for the weekend and, even with the best intentions (bought a jump rope and called ahead to our staff to make sure that my bicycle was in good working order), well… there was a lot of eating, drinking and making merry (- I was there for a wedding, after all), with absolutely NO exercising going on. Carbs were consumed in all shapes and sizes – and in massive quantities – as soon as I got to the airport in Manila to the airport in Cebu and vice versa. Which continued all the way to dinner tonight at home. (Burp!) It’s a good thing I am very forgiving of myself. Will start again tomorrow.

The food at the reception was delicious, thanks to Glenn Rixon, of Sagana, and David Frachou, of Kawayan Resort (where the reception was held). Hands-down winners were, of course, the lechon, and this gorgeous carabao (water buffalo) dish that, according to Glenn, they pounded with cleavers for a good part of the afternoon, which would explain why the meat was sooooo tender.

A carabao or water buffalo. Its meat is notoriously tough but, in the provinces, it is a sign of wealth to serve it at fiestas because only well-to-do families could possibly afford to have a working farm animal slaughtered for a party. (Internet file photo.)

David gave me a whole tupperware of leftover carabao to take home and, the next day, I had our girl separate it from its sauce, flake it, refry it with onions and then serve it with garlic fried rice (mixed in with the sauce) and fried eggs. Ooooooohhhh… A heart attack on a platter. Just the way I like it!

Yes, yes. Tomorrow. Will start again tomorrow.