A lovely “usual daily grinding” day…and my breakfast.

With the morning sun, my coffee.
High glucose content drives me to create my own:
* A tablespoonful of instant Robusta granules (or any instant one you have)
* 1 & 1/2  sachets of Splenda
(I refrain from Aspartame & Acesulfame-K)
Blend well first above 2 ingredients.
This way, a bit of coffee’s burnt taste will be lessen.
(un-achievable if you’ll mix coffee & milk first)
Then, add in:
* 1 & 1/2 teaspoons of kids’ instant full cream milk powder
* 1/2 teaspoon of Milo instant choco powder
Blend well.
Mixing ingredients first into a uni-mass
will yield the best results for variety of food products.
Pour in your boiling water.
Stir. Sniff the rich aroma of Robusta.
Taste the difference of your own blend.

My carbo.
Raisin bread from The French Baker,
an approximation of the famous-widely patronized-original version
of Baguio Country Club.
Ooppss…I just remebered. Way back 1995, as guest, after a round of golf
at this club’s par 61
(hey, this ain’t easy course-tight fairways and rolling hills all the way)
I wanted to bring home to Manila loaves of their famous raisin bread.
Lined up and waited for my turn to buy.
Approaching the desk, this voice shuttered me down
…”sir what’s your membership card number” asked the saleslady.
“What? Why? Is this for members only?”
“Yes sir”.
OMG, my face turned pale.
“Kahiya to death” (shy to death)
Anyway, no hurt feelings. My bad.
And so each time fam is in Baguio-I ask a member to buy for me.

I still like and love that of Baguio’s version.
It’s not packed with lots of raisins but the cinnamon-like (or allspice) taste is dominant.
Raisin variety may have been best.
An ingredient or two could be absent in the French baker’s style.
Although other bakery products of French’s are our usual take home.
I will rate Baguio’s as #10 and French’s #9.
Should you happen to be here, then below are their location details:
BAGUIO COUNTRY CLUB
THE FRENCH BAKERNow, my side…
or my main…I miss this which we used to produce every Christmas season only.
Honey-Cured Hickory Smoked Porkloin Ham

Just 3 slices and off to work table.
I may be issuing recipe for this type of ham soon.
Let me go through my formulation which includes spice-blends & Oleoresins
(oils of different spices, herbs, condiments and USFDA approved food chemicals)
that I have to convert into grammage-powder so it could be produced on per kilo basis.