Showing posts with label out of town. Show all posts
Showing posts with label out of town. Show all posts

Thursday, December 25, 2014

Ebai's Apple Walnut Cake

I try to shun away from walnut cakes, for all those I've tried were parchingly dry. But when we were in Baguio for a much needed pre-Christmas vacation, the head of our office branch in the city handed me a small box of what she labeled as Ebai Cafe's best. 

I accepted gratefully, but reserved judgement on its reputation. Ebai's owner had been a client of the agency I work for, and we had always supported her business, going to lengths to promote her products. But she had not been known foremost  for her culinary prowess

When in Baguio I always troop to Vizco's, for its distinctively local strawberry cake. But of course I will be very remiss in being a foodie if I don't give other cakes in the summer capital a chance, won't I, especially if it had been given for free. So we forced ourselves to avoid Session Road, and came straight to our lodgings after dinner to open the box and try a slice.
I believe you cannot cure a walnut cake, for it is naturally dry. But it can be moistened with fruit, so in this case, the apples - in great, soft chunks lounging in the crumb - provided the much-needed moisture and fluff. The cake is moistened further by the excellent cream cheese frosting, generously coating the entire cake, that was redolent of cinnamon.

And so I accept. Ebai's apple walnut cake is the cake to eat in Baguio City during Christmas. The spice, the apple-pie-a-la-mode affinity, are a festive match to the cold holiday air perfumed by pine needles, mint and pungent thyme. Great with steaming tea or coffee, but good enough, on its own. A holiday discovery that will haunt the rest of the year, and the next.

Happy holidays, everyone!   



Eba's Cafe and Pastry151 Upper Session Road
Baguio City
Tel. No. (63-74) 4469722
Mobile No. (63-939) 9035593


Related Posts
Illy's Tiramisu
Kiss Cafe's Dayap Chiffon Cake
Vizco's Strawberry Cake
Quezon's Yema Cake

Monday, March 03, 2014

Fishing Village at Island Cove

One of the water parks we had ignored since it opened was Island Cove. We became practically neighbors when we moved to Cavite City seven years ago, as it was just a thirty-minute drive from our residence. But its being located amidst Metro Manila’s sewer that is Manila Bay deterred us from enjoying its attractions.

It was the best place to go to, though, during the holidays when we could not get out of town. I had to spend an inordinate amount of time pep-talking the kids to stop the eeeeewwws and the eeeeewwws, but ultimately they relented upon threat of being left in the house with no food and no adult companion.


But by the end of our stay I could hear no more whining, only requests to extend our vacation, and minute-by-minute queries on when we were coming back. 
The resort shows its age – it looks like it hasn’t been refurbished since opening day – but it adds to the rustic feel, which we generally prefer in our vacation choices. And the water attractions were ideal for my kids’ ages – the slides not too sky-scraping that they’re limited to adults, but lofty enough to make my two older children have the time of their lives and leave me cowering in fear. There is a kiddie wading pool for the six-year old with adequate enticing structures to hold the interest of even the kuya and the ate. And the zoo did not have animals cooped up in demeaning cages, but were rather free to roam in farm-sized corrals.
As to the food, well, we were captives in the resort as there were no restaurants near enough outside to go and have a meal. There were two dining options, Sangley Point, where we had our first meal and the complimentary breakfast, and Fishing Village, where we ate three meals. Prices were not scarily expensive, but still with a premium. Service was fine, though, so it was okay if taken in the spirit of being prepared to spend when on vacation.


Sangley Point offers international fare, while Fishing Village caters to the Filipino palate and offers native Cavite dishes. A major reason why we ate mostly at Fishing Village, apart from the fact that the kids liked the food right on our first meal, was because it was adjacent to the fishing area. There was that relaxing vibe, emphasized by the open-air dining pavilion, benches and wooden tables.
sungkaan

Food was good, by resort standards. Nothing mind-blowing, but familiar, homey fare. Enjoyable was the sungkaan, which was sixteen kinds of pica-pica (finger food) served in the saucer-like wooden contraption for the Filipino game sungka. It was more fit as pulutan, and there were a lot of fishballs and their ilk, which made it pricey for its Php380 tag, but the kids had a lot of fun picking out favorites. 
lechon sa buho

We tried the lechon sa buho, trumpeted as an Island Cove specialty, but we didn’t find it any different from lechon kawali offered elsewhere. Tahong (mussels) must not be overlooked when eating in coastal Cavite, and those cooked in Fishing Village were plump, served in a sizzling plate. There was a dish called hiyas ng Kawit, which we failed to order and I forgot to ask what it was, but the name sounds interesting, so next time that’s the first thing I’m ordering. 


The halo-halo is heavenly eaten on a hot afternoon while waiting for tilapia to bite your bait, relaxing in the shimmering of the waters beyond. Just don’t think what flows into those waters, and a day at Fishing Village is a day well-spent. 


Island Cove Hotel and Leisure Park
Binakayan, Kawit, Cavite
WebsiteTel. No. (632) 8107878


Related Posts
Tanza Oasis Hotel and Resort
Chateau Royale
Bisita Iglesia - Kawit
Josephine's
Halu-halong Kabitenyo

Friday, February 21, 2014

Sagobe Cafe at Tanza Oasis

I had taken a long break from work starting a few days before Christmas until the New Year, and I couldn’t sleep thinking about all the places the family and I could go to for a long vacation. But the husband, who was home only on the eve and on the day of both Christmas and New Year and had to work in-between, forbade us to go out of town. So instead of a tan and the general feeling of well-being that comes from a long, relaxing vacation, what I got was an elongated maw which resulted from all the pouting I did.

I understood, of course, that transportation, hotel accommodations and all other travel logistics would be nightmarish during the holidays. Add to that the fact that I would be exposing the kids to unforeseen risks. I had been on travel  the last five weeks prior to Christmas, and I experienced unprecedented difficulties, particularly as the holiday neared.

So as I spent the days pouting, I also tried to look for the silver lining. And found it in the many water parks and resorts that dot the coastal part of Cavite. We neglected these before, preferring those hundreds of kilometers away. But since we were house-chained, and these were just thirty minutes and a ride away, or an hour’s drive at the most, we went on a coastal Cavite resort binge. 
One windy day towards New Year we were looking for a Mount Sea Resort other than the one in the municipality of Rosario, but we couldn’t find it and we ended up at Tanza Oasis resort, which sits alongside the murky and malodorous waters of Manila Bay. And I felt haughty, having proven that I was right, after all, in ignoring these resorts. 

Fortunately there was a surprise silver lining in the form of the newly-opened restaurant that is the in-house dining option at the hotel. The menu is hodge-podge, but all the dishes we ordered were faultless, and can easily rival what’s offered at good restaurants in Manila in terms of quality and taste.

The beef and seafood balls soup was very tasty with the infused sesame oil and caramelized scallions. The beef was tough and could have benefited from an hour more of boiling – this is soup, after all – but we just discarded it and focused on the excellent lobster and crab balls and firm squid balls and the few pieces of baby bok choy. The soup was served scalding hot – which was perfect as it was cold that evening. 
I don’t like eating rice grains that are durog, especially when they are used in fried rice. Broken rice grains  emphasize their shortcoming when fried because then they cannot stick together like when they are steamed. This is the fault that I found in the yin-yang fried rice.  However, the two sauces that thickly topped the fried rice more than amply covered the deficiency. The spinach sauce had plump fresh shrimps barely cooked, while the sweet-sour facet of the chicken sauce made it enjoyable to eat.

The salmon belly were fried perfectly, and the accompanying spiced vinegar dip served nicely to cut the richness of the fish’ belly fat. All in all we had a very good, rounded meal, and it was impressive for a first time in a new restaurant. Service was also good –there were only two tables occupied the time we dined as it was an odd hour, and there was only one server, but we were given ample service. So I will not be found cavorting in the waters of Tanza Oasis, but I will surely go out of my way to eat here again.


Tanza Oasis Hotel and Resort
Km. 41, A. Soriano Highway
Barangay Capipisa EastTanza, Cavite
Website



Wednesday, December 18, 2013

Casa San Pablo - Breakfast

There’s something about Sunday mornings that just begs one to laze around, take it easy, stretch out each activity as if to make it last the day. It’s the last day of the weekend, after all, and the day after it’s back to the reality of tolling for your bread. So you savor each moment, loathe to hurry, wishing to draw out every second and every minute.  
Casa San Pablo is the perfect place to spend a Sunday morning. You wake up to a silent, expansive yet cosseted green space heavy with dew, hammocks below sheltering pine trees a silent invitation to lie down again and just be. Secluded corners are waiting to be claimed. Multi-level grounds encouraging slow walks.


After the unhurried pace, when the sun is high, breakfast beckons. The spread tempts of a leisurely lingering meal, enciting a rambling conversation going nowhere in particular. Perhaps start with a hot cup of native tsokolate, topped with a sprinkling of toasted pinipig There was also a thermos of brewed coffee. The thick pan de sal wanted to be torn to bits and dunked in the bright-colored mugs of hot drinks.

But I sliced the pan de sal, and they became the perfect vessels for the excellent palaman arrayed on the table – kalamay-hati (coco jam), mango jam, kalamansi jam, guava jelly – suitably thick but not overly sweet.  
When appetites are sufficiently whetted, there are platters of breakfast staples on the main dining table. 
Long thin rolls of San Pablo longganisa, garlicky, slightly sweet, and hamonado (smoked).
Butterflied fish that were faultlessly fried, and tasted almost unsalted. Crunchy and flavorful, it provided a counterpoint in texture and taste to the longganisa and the kamatis-itlog-maalat-pulang sibuyas (chopped tomatoes, salted duck eggs, red onions) salad. 
Large picture windows surrounding our assigned dining area provide a picturesque backdrop of the lush environment outside, and it felt like breakfast in the garden. Our focus was on the rambutan trees, whose laden branches must have fallen from the heavy rains the day before, and are now being divested of fruit. About time they were harvested, anyway.

They were so red their sweetness was so obvious. And they were bigger than the fruits being sold every kilometer or so along the highways leading to Quezon. Succulence in the flesh, with small pits that willingly let go of their juicy abundance.


We were very much unwilling to leave Casa San Pablo, ourselves, but friends were waiting in Lucena City, and the bounty of that area is another dimension waiting to be experienced. We were three vehicles in all, and we left with at least  8 kilos of rambutan per vehicle in an attempt to bring a part of an unforgettable weekend experience with us.


Related Posts
Casa San Pablo Dinner

Casa San Pablo - Dinner


Dinner at Casa San Pablo was a grand affair, in the context of a grand meal at home. During fiestas, or perhaps an important guest, or a revered relative, has come to visit.

Providing warmth to the rather chill evening – it rained hard in the afternoon dissipating to a shower – was what I know to be bulalo, but which I also know as a proper Tagalog nilagang baka. Bone-in beef shank boiled til tender with slices of onion and whole peppercorns, the soup sweetened with corn on the cob and cabbage.

Then there was a platter of pako salad, which is indelibly associated with Laguna. The fresh fern  fronds were accompanied by slices of itlog an maalat or salted duck eggs, kesong puti (Laguna fresh white cheese), and chopped onions. The ferns, bland by themselves, were the blank canvas for the intense flavors of their platter-mates, as well as the various pickles and accompaniments arrayed on a side table.
burong saba, inihaw na kamatis sa toyo
burong bawang, burong mustasa, atsara

The chicken curry was mild, but the pork dish, sort of a dry humba, played on salty and sweet, with the latter more prominent due to the smattering of fried cubes of saba.

Dessert was delicate rounds of a milky flan, which paled in texture and lusciousness compared to the ube halaya. The kids were discontented, and wanted cake, so we had to drive downtown to a local cake shop that came with high recommendations by Casa San Pablo’s owners. And that will be covered in the coming posts. 

Related Posts
Casa San Pablo
Casa San Pablo Lunch
Casa San Pablo Breakfast

Casa San Pablo - Lunch

I never had any second thought about getting the full-board package at Casa San Pablo. I was there for relaxation and rejuvenation, so I didn’t want to be out in the city looking for food during mealtimes. And it’s most economical, too. The overnight charge includes breakfast, but for just an additional P200 per person lunch and dinner will be included. That’s an unbeatable deal, considering a hundred pesos per meal per person when eating out these days will not get you anywhere near something decent.

And it certainly will not get you anywhere near what Casa San Pablo serves for meals. Served family-style, on huge platters and in arrangements that stimulate lively conversation, each meal is a nourishing and soul-comforting experience.  Nothing fancy there – whatever is available and bountiful at the market that day, coaxed to life using time -bound recipes from lola. So it’s not fiesta fare, but home-bound food you grew up eating, that you miss, and crave, when you’re away.

Unlike most hotels and inns, check-in time at the Casa is 11AM, and check out time is 10AM the following day. So when you get the full-board package your three meals start with lunch and end with breakfast the day after.

Refreshments begin with this cool, refreshing, power-booster of a pink drink upon check-in. Danica the receptionist waited until we all finished our glasses – the kids asking for seconds – before telling me what the welcome drink was made of, wrongfully thinking we wouldn’t take it if we knew. Other guests must have balked upon learning, and prospective guests may, too, so I’m not broadcasting it here, so the secret remains with me and with those who have been to the Casa. All I can say is, it’s a common ingredient across these isles, and I can easily replicate it at home.

Our lunch proceeded with warm macaroni soup sporting a green cap of what looked like pesto, but which turned out to be blitzed malunggay leaves. I forgot to ask if it’s fresh, because I’ve cooked enough malunggay leaves in my lifetime to know that the leaves turn dark green with heat, and these are still bright green. I’m thinking maybe they’re the powdered kind. The soup also tasted of chicken cubes.
After the soup, though, and after the minor shortcomings, it was all homey and country-style. There was lemon-grass scented roasted chicken, cooked through but still moist, and almost adobo-like. 

And there were thin slices of tambakol in a thin gata, the banana leaf wrapping perfuming each steak. I don’t buy tambakol  at the market for I rarely find them fresh, and I get queasy with the red flesh. But the steaks we had for lunch tasted like they were freshly caught, with no hint of lansa. I could not detect ginger in the dish, as is common in many ginataan to cut the fishy taste. Here it was not needed, and it was one of the most delicate fish steaks I’ve had. Skill, and home-cooking expertise, was evident in the preparation and execution of this dish.

A side of ensaladang talong – grilled and peeled eggplants that were diced along with some tomato wedges, in a sweet vinaigrette – paired nicely with both chicken and fish.

Rounding the meal off was ginisang kangkong, which tasted differently from the ginisang kangkong we have weekly at home. There was something aromatic in there, without the somewhat acrid, though very subtle, note that I’ve come to associate with kangkong. I was enjoying it so much I forgot to ask Danica what was in it. Perhaps it was just the freshness, and the waters from which they grew are not as polluted as in Cavite, or elsewhere.

The only available drinks were softdrinks, which my family does not consume. I found the kitchen short in this aspect. Don’t people in Laguna drink local fresh fruit juices? Or herbal teas? But a pitcher of the pink drink can be ordered, so I was appeased. And there was free-flowing purified water, too, which was enough.

Dessert was an entire llanera of the smoothest, chewiest ube halaya on earth. I’m not sure if malagkit, maligat properly translates to chewy, so if it does not then it is not the right word. Not sticky, either, though it does stick to your gums and molars. However short my vocabulary is, it does not diminish the qualifications of this halaya. Or perhaps it leaves me speechless. I suspect powdered glutinous rice was mixed in it, to make it so malagkit. We finished it off, and the kids were eyeing the remains of the entire llanera a couple at the next table was not able to finish (it seems one entire llanera is served per room), so I sent them out to ride the bikes. 


Related Post
Casa San Pablo
Casa San Pablo Dinner
Casa San Pablo Breakfast






Wednesday, November 06, 2013

A Weekend at Casa San Pablo

I am on the homestretch. I have secured the necessary approvals for my (unexpected) office project, which, after the first approval, gave birth to another, and another, until I had in my hands a total of four projects with the go sign. In between approvals I formulated and wrote the implementing guidelines, and now just two final signatures are needed and they’re all raring to be rolled out, across the country.
But I, too,  am a mother, and where kids are concerned things do not take a backseat to a job, never mind that the job is sending them to school. So amidst all the pressure at the office I had to take time to train my children for extra-curricular activities, design and execute costumes, actually be present during the presentations to cheer and to document, aside from assisting them in reviewing for their regular exams. To top it all off, my son, who declared last year that at ten he was too old for a birthday party, suddenly wanted one this year.  
I am never one to refuse a party, so I rose to the occasion. I planned, enrolled in a dim sum making class, went to Divisoria during Saturdays and thank-God-there-are-holidays, made invitations and party favors during office breaks. I prowled the accessory sections of department stores during lunch hours, sewed sequins, beads and bells late at night. There’s nothing like all the research and analysis I’d been doing at the office to fuel my need to be crafting and executing with my hands.
I realized that it’s never too late in life to learn efficient time management. I have accomplished so much in a span of six months, yet still managed to run a house, keep a job, and go on raising three kids. Mid-way I actually even went out of town to take a break, which turned out to be partly responsible for keeping me sane to this day so that I can see everything through.
Now that I can breathe again, I’d like to share that mini-vacation. Just an overnight trip really, two hours away from Manila. Spent Friday night soaking in the hot spring in-room pool of City of Springs, and by Saturday morning we proceeded to Casa San Pablo to catch the in-package lunch and to revel in the afternoon lull.

I waited for a Saturday night vacancy at the inn for more than a year before I was able to get a casita. It usually takes months of advanced reservation, but on the week that I thought I could not last for a few more days at the office I was able to get the best-selling room with just two days advanced notice. 
So we went, and let the relaxing pine-tree-surrounded bed and breakfast complex wind me down. Lush vines to the point of being almost overgrown, green grass all over, winding paths and foliaged secluded corners, tall rambutan laden with red globes like Christmas trees. Stained glass windows, antique curios and knick-knacks, wooden candlesticks, clay dolls. Woven hammocks, bikes, a planked bridge that crosses a creek, sort of demarcating the outer and inner sanctuaries, and signals that you are now away from the hustle and bustle that has become San Pablo City. Meals served like you are a treasured, invited house guest. The place, and the innkeepers, we are a kindred spirit.

It was just unfortunate that on the weekend we were there, a group of 80 Citibankers on their teambuilding activities were all over the place, screaming and shouting every other second. The place crawled with them, and they invaded the dining hall until midnight. Casa San Pablo seems to be a favorite teambuilding place these days, which doesn’t really jive with the ambience and to the discomfort, at the least, of the other guests, although the serenity could not really be overcome by eighty screaming twentysomethings.

Anyhow we sought solace inside our casita, which miraculously screened out all the noise. And I woke up early the following day to have the place to myself, walking around and soaking the invigorating atmosphere. Good thing the screamers slept late. And the innkeeper, Boots Alcantara, was all apologies. Next time I’m going to ask if there’s a group activity scheduled for when I plan to stay there. For yes, I’d like to go back. And my youngest daughter made me promise that the next time there’s a four-day weekend, we should be spending it at Casa San Pablo.

Sunday morning some friends from Manila arrived to pick us up en route to Lucena City and the surrounding municipalities of Tayabas and Lucban, but gladly let themselves be detained at Casa San Pablo to enjoy breakfast, and be entertained by Boots, who let us inside the wonderful brick house of his mother, who in turn was a very gracious and very entertaining host. I was very happy for that, for I found my dream house. 

The innkeeper requested me to give feedback at Trip Advisor. I’ll be doing that soon, but I decided to write this down here first. For the place deserves more than just a comment. Separate posts, too, about the food in the next few days. 


Casa San Pablo
Barrio San Roque
San Pablo City, Laguna
Manila Landline (632) 2112132
Cellphones (63) 920-9675277, 917-8126687

Thursday, October 31, 2013

Sikad-Sikad

By the three-step open-air façade of the Cavite City wet market, vendors sit on stools selling fresh catch from around the area on makeshift tables or bilaos. The offerings here are distinct from those who sell further in, in rented tiled stalls, who are resellers of seafood delivered from Metro Manila and elsewhere.

I always go to the local seafood area first when making my rounds. The variety always amazes, and lets me know what’s in season that day, unlike in the interior stalls where the fish are the same week in and week out. This is where I find malabanos, talimusak, lawlaw, local tilapia, alimasag, tuako, fresh dilis.
     
Most of the offerings are guaranteed to be freshly caught, too, still bright and translucent and slimy to the touch.

There was a whole lot of still-breathing medium-sized fat bisugo last weekend, which we had in a tomato-soured broth for Sunday dinner. But the surprise of the day was pails of sikad-sikad, which I’ve only had in Palawan, and which appeared very rarely in Cavite from the time I came to live here more than six years ago.

Shells commonly do not make frequent appearances in Cavite, and when they do it is only for a few days. They do it by species, too. So one day it is the black trumpet-like ones, a day much farther on it is small clams. Bisukol appeared once or twice.

I rarely buy, because I am intimately acquainted with just two species – bisukol and lukan. The one time bisukol appeared I bought a can-full’s worth, mainly for sentimental reasons - I haven’t had bisukol for years and years.

But when I got home I got a scolding from the husband, who litanied about the questionable origin of the shells, etc., etc. We cooked them, but they remained untouched, and I never bought bisukol again.
   
Last weekend my elder daughter tagged along to the market, and on first sight of the sikad-sikad suddenly remembered our Puerto Princesa trip, and so begged me to buy. The vendor, a suki, assured me that the shells came from the sea, and the nearby sea at that. I inwardly cringed at that, for we are surrounded by Manila Bay, and everybody knows what empties into it from all the densely populated cities of Metro Manila.

But caught between my daughter and the vendor, I had no chance. At Php40 a kilo, I thought it won’t be a big loss if the shells do not get eaten at home.

So a kilo went into our bayong, and we promptly cooked them for that day’s lunch. The vendor confirmed what most other people say that the best way to have shells is in gata, but I butt in and asked if it’s possible to have them in a gingered broth. She consented, and that’s how we had the sikad-sikad. Sauteed with garlic, peeled ginger  and a lot of sliced onions, then poured with boiling water and allowed to cook for a few minutes. I brought home some bunches of malunggay as well from the market, so we plucked some wee leaves and put that in the broth.

The soup was terrific, and we were transported back to our Palawan holiday. The Kabitenya sikad-sikad proved to be as difficult to get as the Palawena ones, though they were a bit bigger, and we had to break a lot of toothpicks (the rounded bamboo ones, the flat kind is useless) to get to the meat. But it was as rewarding, the snail flesh sweet and softly gummy, more than making up for the puny size.

I hope sikad-sikad season lasts longer than the other shells’, for I’m hoping to buy again. 

Related Posts

Wednesday, March 06, 2013

Mt. Makiling Trek

It's almost the summer season, but not just yet! Department stores have undressed their mannequins, and the many colorful swimsuits make me want to crash-diet. But no, the skies have been thick with low clouds, and the winds still blow cold in the evenings. And PAGASA said summer is still a week away.
So we took advantage of the lingering cold by submerging ourselves in the restorative waters of Mt. Makiling. We were in one of the many hot spring resorts in Pansol, Laguna for an overnight swimming party to celebrate a birthday.
We were up early the following morning, since an overnight booking is only until 6AM. In a totally unprecendented and unplanned moment, we found ourselves on the slopes of the inactive volcano, right at the start of a long-used trail, in nothing more than our pajamas and slippers.
We were three families with ten kids from five to eighteen, and not a squeak was uttered against an early morning trek despite little sleep and much physical exertions the night before, and practically no breakfast. Andito na tayo. 
It boded well, and foretold the general atmosphere of the entire adventure. And it was undeniable proof that the kids were our very own.  For these friends with me were my companions during numerous weeks-long travels across the country, and months-long tramps around the globe, in our own youth. Two generations of kaladkarins.
The asphalted trail, which is actually a two-lane road, goes up to the summit of the believed-to-be-enchanted volcano. Obviously we were not appropriately prepared for that hike, but less than a kilometer on, which is the trail's Station 2, a small trail approximately 900 meters long forks from the main one, leading along steep slopes and thick foliage to a granite chasm carved by a shallow but ebullient brook called "Flat Rocks."
Along the way it began to drizzle, and the otherwise manageable trail started to get muddy. The light rain persisted throughout our trek, letting us truly experience a rain-forest.
Back to the main trail we checked with everybody for the next leg – an uphill hike of more than four kilometeres to the location of a mud spring. Unexpectedly nobody complained, and the kids grouped together and went ahead, traipsing and hopping  and bouncing every which way. 
a stand of majestic narra trees


The adults straggled along, while another mother and I brought up the rear with the three bunsos, who tarried posing for photos amidst hedges of blooms, inspecting leaves in primary colors, taking a pause to listen to cawing monkeys invisible in the canopy of giant trees, looking for walking sticks, and finding rocks to sit on to rest their short legs. 
At the 4km mark, at Station 7 by the rainforest garden, were three huts where we stopped for fresh buko.  The juice was unbelievably sweet, but expensive at Php15 apiece. They also uncomfortably filled our bladders, and it was unfortunate that the only comfort room was at the start of the trail, 4 kilometers back.
Various -silogs were also on offer, served no less on sizzling plates with bottles of spiced vinegar, soy sauce, cracked black pepper, and an outstanding chili sauce that looked homemade. 

When I arrived with my little group I found out my elder daughter had gone on ahead to the mud spring trail 700 meters on with two kuyas without stopping to eat or drink. When I did get on the trail (Station 8) with the little ones I dared not think how my elder kids were faring, or my heart would have stopped.
For like the earlier trail, portions were just slope edges held by large hardened tree roots, and brambles barred the way in several places. The right side fell to deep ravines  for most of the way. It was best to go as fast as can be managed, and not think. 
But the trails are well-cared for. Parts were paved with large river stones, and thorns had been trimmed.
And our goal was nothing short of breathtaking. The mud spring is actually a mudpot, a pool of bubbling hot mud made from volcanic ash and clay. Due to the rains it was filled with water, and it became a bubbling hot pond. A thick mist from the vapors sat on it unmoving. It was eerie. It was spectral.

The temperature was 80 degrees C, and I wondered how it would be were we able to wade and sit in it. We could not, however, for it had been fenced off, with a warning not to go near it.
The rains poured at that point, so we stayed for a while huddled under the trees. Some from our group scooped the water spilling from the pool that ran out of the fence, and rubbed it onto legs aching from the hike.
The walk back seemed shorter since it was downhill. But we took our time, marveling at hanging huge-leafed vines and the soft carpet of fallen leaves at our feet. Intermittent groups of bikers going uphill and back passed us by with greetings of a good morning and an "ingat po."
Other groups of hikers were also coming up. But some were in high-heeled wedges and dainty sandals, and I pitied them for being so foolish as to dress up for a muddy hike. More's the pity that they won't be able to go through the trails.
Maybe Mt. Makiling is really enchanted. We were fatigued, and we were drenched, but nobody came up with even a little sign of a cold. Not even a delicate little sneeze. I had been worried, for we lacked sleep, and we were able to change clothes five hours after starting the trek. But mud spatters on the back of our legs and mud on our feet were all that blemished us. 


UPLB College of Forestry
College, Los Banos, Laguna



Related Posts