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B&T Mexican Kitchen’s Chicken Mole, Deliciously like No Other

January 7, 2011 by Janey

Bubba and I have frequented B&T quite a number of times and although we are hooked in ordering our usual favorites, I deviated a bit and got something that I have never tried before. What was on my plate this time was an order of B&T’s Chicken Mole.

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B&T Mexican Kitchen

Mole is known to be a famous Mexican Spanish mixture of sauces where the combination of a variety of chilies and chocolate is predominant among the other numerous spices it’s mingled with. Chicken Mole is traditionally chicken, more often deboned, covered in the “mole” mixture and baked until it’s done.

B&T’s Chicken Mole Meal PHP 320

Chicken was tenderly cooked and coated copiously with this dark brown “mole” sauce that has a burst of different flavors, from sweet to spicy to piquant. Complex flavors with a tad hint of chocolate. The medium thick sauce can get overwhelming that’s why it’s good to pair it with rice. Mine was served with brown rice but my friend Richard had it with cilantro lime rice when he visited B&T. I think the cilantro lime rice would work better since the trace of acidity will balance off the sweetness and spiciness of the dish. The chicken mole was also served with 3 flour tortillas to wrap your chicken mole with.

Even if the dish can get pretty heavy midway, I thoroughly enjoyed B&T’s chicken mole. It would be perfect to wash it down with the Horchata drink or in between sips of margarita. I’d like to try it again with the cilantro lime rice next time, more timid than the Mexican brown rice. If it becomes too rich midway, just ask for a wedge of lemon to spritz on your mole from time to time or just add a touch of the fresh salsa. While you’re at it with all those testing of flavors, why not try it with their sexily addicting garlic sauce? 😉

Let your imagine-taste-tion go overdrive. Create your own wrap.

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My previous entry on B&T Mexican Kitchen mentioned that they didn’t have brown rice. They have since added it in their roster that’s why Bubba’s favorite burritos now come with brown rice.

Steak Burrito with Cilantro Lime Rice

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Steak Burrito with Mexican Brown Rice – Bubba’s ultimate favorite!

If you want a rich taste of Mexico on a plate, head over to B&T Mexican Kitchen and order the must-try Chicken Mole Meal.

B&T (Burritos and Tacos) Mexican Kitchen

G/F Sekai Building (same bldg. as Masuki and Maki Place)

Ortigas Avenue, San Juan, Philippines

B&T Mexican Kitchen Album

Many thanks to Philip for the Chicken Mole!

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6 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 2010, address, Authentic, B and T, B&T, B&T Mexican Kitchen, Baby Tan, barbacoa, berks, best, best burritos in town, Best Mexican, best Mexican restaurant in Philippines, blogger, BnT, BnT Mexican Kitchen, branch, branches, burgers, burrito, Burrito and Taco, Burritos and Tacos, Burritos and Tacos Mexican Kitchen, butch, Cali Mex, California, celebrity, Charlie’s, Charlie’s Grill, Chef Rob Goco, chorizo brown rice, cilantro wild rice, cris darwin lim, Cyma, darwin, delivery, DLSU, dogs, Eric, eric ryan tang, ERT, expensive, Filipino, food, food blog, food review, garlic sauce, Good Service, grand opening, grill, guacamole, hotdogs, how much, how to create a burrito, how to make, image, in town, J. Abad Santos, Jalapeño, jim, jim harold lim, la salle, latest, location, Makati, management, Manager, Manila, Map, marie, marinade, masuki, math, meat, menu, Metro Manila, Mex, mexicali, Mexican, Mexican Kitchen, Mexican restaurant in Manila, Mexican restaurant in Philippines, nachos, ortigas, Photo, photos, pinoy, previous owners of Ristras, price, prices, promotion, Quezon City, red cross, restaurant, Restaurants, Ristras, Ristras at the Fort, Ristras Fort, salsa, service, split up, taco, Taste Manila, wait staff, where, Zapata's, Zapata's new location. 2011

B&T Mexican Kitchen – Burritos and Tacos Mexican Kitchen

December 7, 2010 by Janey

One lazy Saturday, Bubba and I decided to check out the newest burrito place to hit the town. If you’re familiar with the building that’s frequented for the chicken wanton mami (noodle soup made famous in Binondo/Chinatown), siopao and siomai of Masuki that are easy on the palate as well as the pockets, this is also where B&T Mexican Kitchen recently opened.

B&T Mexican Kitchen interiors include orange chairs matched with black tables and elements of Mexico in certain aspects of the restaurant like the Mary by the door. Menu is written on a chalkboard with colored chalks. The concept looks familiar –word from the foodie grapevine is, the owners of the “OTHER” Burrito place had split up.

Rumor has it that Chef Rob Goco is supposedly opening his own Mexican place at the Fort to rival the newly opened Ristras. And B&T Mexican Kitchen is also from another previous partner of Ristras. But who actually knows? *shrugs* I only get my insider dibs from foodie friends.

It’s been quite a long while since I last visited Ristras –even before the rumored split up. I just found the quality not the same as the initial months it opened when Bubba and I used to visit at least twice to thrice a week. When I heard a new one opening, I was quite excited to see how B&T Mexican Kitchen will fair.

Step 1: Choose your meal

Burritos and Tacos are what they do best here. If you’ve been exposed to the other Burrito place, then you’re definitely not new to the oversized and overstuffed burrito that gives you the power of choice when it comes to the stuffing. Stuffing starts off with Cilantro White Rice and then choice of meat, salsa, toppings, and sauces.

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Guacamole!

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Cheese!

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From choices of DIY Burrito, Frito Burrito, Burrito Bowl to Mexican Taco, BnT Mexican Kitchen also offers Mexican favorites like Quesadilla, Chimichanga, Fajitas and Guaca de Frito.

But hold up, there’s MORE… you can get your Burrito or Taco all fused up with Asian flavors –whether it’s Japanese, Chinese, Malaysian, Korean (with Kimchi), or Thai.

There are also other dishes to try like the Mexican pizza, Mexican burger, Mexican franks and adobo pizza. Vegans are also welcome here with B&T’s vegetarian pizza and vegetarian burgers and franks.

Step 2: Choose your meat

Al Pastor PHP 310

Barbacoa PHP 320

Carne Asada PHP 320

Carnitas PHP 310

Chicken PHP 300

Chicken Mole PHP 320

Fish PHP 330

Shrimp PHP 350

Vegetarian PHP 290

Step 3: Choose your sides

Chips and Guacamole PHP 95

Chips and Pico de Gallo PHP 95

Chips with Chili Con Carne PHP 150

Ball Park Nachos PHP 220

9-Layer Dip Nachos PHP 220

Sweet Potato Fries with Garlic Sauce PHP 95

Step 4: Choose your drink

Other than the usual colas, they also serve Horchata, Agua de Melon, Agua de Tamarind, Margarita among other drinks.

Step 5: Choose your dessert

Quesadilla de Fruta PHP 115

Mexican Fritters PHP 115

Chocolate Nachos PHP 105

Mint Nachos PHP 105

Strawberry Nachos PHP 105

Tres Leches

Don’t get overwhelmed as the steps are easy as 1-2-3. In our case, Bubba and I skipped Step 5 since we expected that we’d be full by the end of our meal. But there are people who always have room for desserts.

On the Table

Steak Burrito PHP 310

B&T Mexican Kitchen only had one choice for rice, compared to a brown rice option before at the other place. I think brown rice has more flavor and presentation value because of its color. Nevertheless, B&T’s Steak Burrito was what Bubba missed a lot at the other place. Quality beef merged with a mélange of flavors and textures from the corn, salsa, guacamole, cheese, beans. It was as mouthwatering as it looked as it tasted.

The exploding taste and spices from the steak burrito is tamed a bit by the Cilantro White Rice portion. Add the winning garlic sauce and you’re in for a surefire treat!

Nachos with Salsa PHP 95

Notice that the nachos are in three different colors –same colors that represent the flag of Mexico. I’m sure kids would find a kick out of eating these colorful chips but I prefer it in just 2 colors at most.

Mexican Burger with Potato Fries PHP 310

Cooked medium rare, the burger was superbly juicy and had brisk meaty flavors. The tomato onion lettuce salsa on top was a refreshing gradation of taste while the melted cheese that seeped onto the outer layer of the meat almost made me finish it in record time but I had to restrain myself since Bubba wanted a bite.

Never had garlic sauce on your burger? I gave mine a dunk on the sauce and it added a creamy garlicky kick to my burger. I’m craving for it as I type this.

Horchata PHP 50

Milky sweet rice drink –we were given a sample of their Horchata which cooled all the flavors from the burritos and burger.

The wait staff is eager to please –maybe a little too eager at times but you can’t fault them. Better eager than lazy. There are tables also for big groups so it’s easier to sit everyone. Prices are relatively lower than the other place.

I’m visiting B&T again really soon for the Mexican Burger and I also got an eye for the burrito with kimchi. Sounds intriguing to me!

B&T (Burritos and Tacos) Mexican Kitchen

G/F Sekai Building (same bldg. as Masuki)

Ortigas Avenue, San Juan, Philippines

B&T Mexican Kitchen Album

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11 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 2010, address, Authentic, B and T, B&T, B&T Mexican Kitchen, Baby Tan, barbacoa, berks, best, best burritos in town, Best Mexican, best Mexican restaurant in Philippines, blogger, BnT, BnT Mexican Kitchen, branch, branches, burgers, burrito, Burrito and Taco, Burritos and Tacos, Burritos and Tacos Mexican Kitchen, butch, Cali Mex, California, celebrity, Charlie’s, Charlie’s Grill, Chef Rob Goco, chorizo brown rice, cilantro wild rice, cris darwin lim, Cyma, darwin, delivery, DLSU, dogs, Eric, eric ryan tang, ERT, expensive, Filipino, food, food blog, food review, garlic sauce, Good Service, grand opening, grill, guacamole, hotdogs, how much, how to create a burrito, how to make, image, in town, J. Abad Santos, Jalapeño, jim, jim harold lim, la salle, latest, location, Makati, management, Manager, Manila, Map, marie, marinade, masuki, math, meat, menu, Metro Manila, Mex, mexicali, Mexican, Mexican Kitchen, Mexican restaurant in Manila, Mexican restaurant in Philippines, nachos, ortigas, Photo, photos, pinoy, previous owners of Ristras, price, prices, promotion, Quezon City, red cross, restaurant, Restaurants, Ristras, Ristras at the Fort, Ristras Fort, salsa, service, split up, taco, Taste Manila, wait staff, where, Zapata's, Zapata's new location

UNO Ooh La La

December 10, 2009 by Janey

The latest UNO cover. Grab a copy now! 😉

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SONY Cyber-Shot TX1 Online Blogger Search

September 16, 2009 by Janey

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1 Comment Filed Under: Gadgets, Gizmos, Finds Tagged With: 2009, 4 categories, best, best food blog, best food blogger, best food review, blogsite, brand new, buy camera, camera, capture, celebrity, Club, Cyber-shot, Cybershot, DDP, digital camera, digital hub, discount, fashion, favorite blogger, favorite bloggers, food, food blogger, Lumix, Manila Promos, mechanics, member, October 15, Online Blogger search, party shot accessory, price, Promo, promotions, rules, second hand, Sony Cyber shot, Sony hub, submit an entry and win, Taste Manila, Tech, top 3, travel, TX1, URL

Past Love Rekindled at Pasto

August 14, 2009 by Janey

Previous to the discovery of Ristras, Pasto was frequent in the call log. Bubba and I were reminiscing the other night how much we crave for Pasto before. Pasto was our favorite go-to-restaurant for DVD food. The Greenhills branch is rung ahead of time to order 2 batches of crostinis with chicken pate and pomodoro salsa dips. Grab, pay and off to home movies.

I also like eating at home since Bubba finishes most of the salsa, so I have to replicate with a homemade one. Diced tomatoes, diced red onions (nominal), fresh basil, olive oil and balsamic vinegar, (mmm-mm!) I can have as much as I want. Soon, we were pairing our Pasto “to-go” order with Sandy’s Pizza’s buffalo wings, which we also got quite akin to. Interestingly, we only order the wings (they deliver for 2 orders) and not the pizza.

Another favorite in Pasto is their Romano entrée (PHP345). Romano is crusted chicken breast with spinach and roasted mushrooms in a Gorgonzola cream sauce served with fettuccine.

On the Table

Zuppa di Pomodoro PHP 95

Pasto has the best roasted-tomato cream soup in the Metro. Its semi-smooth thickness is exactly right without making it appear like a tomato puree. There’s a hint of Parmesan and cream taste in the roasted tomato soup. Garnished with fresh basil on top that adds a minty flavor perfect for that hot soothing spoonful.

Crostini, Pasto’s famous version of Italian crostini served with your choice of “dips.” One order is equivalent to 8 pieces of crostini shaped like a pizza slice –thin, toasty and crispy. Price of crostini depends on the dip.

Chicken pate PHP 125

Pomodoro Salsa PHP 105

En Route to the Perfect Bite

Spread the chicken pate on the crostini
Put a bit of the tomato salsa on top with a drip of the balsamic olive oil dressing

First layer of taste is good enough for me.

3. Add another layer of flavor by adding grated Parmesan cheese.

4. To add some heat, add the chili flakes

Before Ristras’ burritos and nacho chips, this was our comfort food.

Ortaggi PHP 225

Spaghetti cooked with artichokes, olives, sun-dried tomatoes, and feta cheese. The usual order is Romano, Vongole or Frutti di Mare, but we took a detour and ordered a pasta dish we haven’t tried –Ortaggi. It was a tad bit on the sweet side (probably from the sun-dried tomatoes which I really love) that I wasn’t expecting. We only finished half of the pasta, partly because we needed to run off to watch GI Joe.

Pasto

Greenhills Theater Mall

Unit F&B-5, Greenhills Theater Mall

Greenhills Shopping Center, San Juan

(632) 722 4992

El Pueblo

Julio Vargas Ave cor. ADB Ave

Ortigas Center, Pasig City

(632) 634 0157

Paseo Center

3^rd Floor, 8757 Paseo de Roxas

Salcedo Village, Makati City

(632) 893 0588

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9 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 2009, 2010, affordable, Agave Mexican Cantina, andrew tan, August 1, Authentic, barbacoa, berks, best, best Italian, Best Mexican, branch, branches, burgers, burrito, butch, Cafe, Cali Mex, California, celebrity, Charlie’s, Charlie’s Grill, Chef Rob Goco, chorizo brown rice, cilantro wild rice, coffee, cris darwin lim, Cyma, darwin, delivery, DLSU, dogs, Eric, eric ryan tang, ERT, expensive, Filipino, food review, garlic sauce, Good Service, grand opening, grill, guacamole, hotdogs, how to create a burrito, how to make, image, in town, Italian, J. Abad Santos, Jalapeño, jim, jim harold lim, la salle, latest, location, management, Manager, marie, marinade, math, meat, menu, Mex, mexicali, Mexican, Mexican restaurant, new, new branch, number, opening, Pasto, Philippines, Photo, pinoy, pre-nuptial photos, price, recent, recipe, restaurant, Restaurants, Ristras, salsa, San Juan, San Sebastian Church, service, shredded beef, Steak, supplier, take out, tang, Taste Manila, Venue, Video, wedding, wedding season, weddings in Manila

Addicted to Ristras

July 30, 2009 by Janey

I seriously cannot count how many times I’ve been to Ristras. I’ve had one too many visits since it opened. I would have gotten a loyalty card by now if they have such customer management system.

July 24, Friday night, we are back again in Ristras but not for our usual “to go” food to be gorged on a DVD night. We were there to give Butch a congratulatory pat on the back for his upcoming wedding on August 1, Saturday.

It’s already this week and just 3 days ago, I attended Didi’s wedding. I still shake my head in disbelief knowing at least 9 people who are getting married between today until mid next year. It’s the wedding season!

Butch and Marie, who I had some time to bond with during a spontaneous Tagaytay getaway, are one of the nicest and most sensible couples I know. Both are currently working at P&G and have been together since 3^rd year college.

Other than Andrew, it was Cris Darwin, Eric, Butch and Jim’s first time at Ristras. We were just here 2 nights ago (err… every 2 nights before that as well?)

The boys were a bit overwhelmed with the array of delicious ingredients in front of them. Same sentiment I had when it was my first time there not so long ago. I’m glad I was assisted during my selection of what’s going inside my burrito from Chef Rob. I was glad to give the same assistance to the berks.

Create Your Own Burrito

First: Choose Bowl or Burrito

It’s a matter of eating it in a bowl or in a wrap

Second: Choose Your Rice (Easiest!)

2 choices: Cilantro White Rice or Chorizo Brown Rice. (You can also forego if you’re on a no-rice diet)

I go for the chorizo brown rice, wonderful color, fantastic grain.

Third: Choose Your Meat (or Go Vegetarian)

Steak –good quality meat soaked in hours in Chipotle Adobo marinade and then grilled medium rare. Very tender and tasty

Chicken –grilled chicken meat in jalapeno marinade

Carnitas –free-range pork braised and seasoned with thyme, bay leave, orange juice

Barbacoa –slow braised shredded beef with cumin, cloves and other spices

You can choose 2 meats for your burrito, which will be separated on each side.

**Go Vegetarian and pack on the bell peppers, black beans and red beans or you can just add it all to your meat

Fourth: Add-ons!

Choose your add-ons: Jalapeno, pico de gallo salsa, tomatoes, tomatillo green chile salsa, roasted chili corn salsa, sour cream, grated cheddar and white cheese, guacamole or no need to choose, you can go with “all the works!”

The serving is good for a hungry one or best shared with a good friend! Now it’s time to order your nachos!

On the Table

Steak slash Barbacoa Burrito PHP 290

Bubba and I decided to split a burrito. It was steak, brown rice and all the other works on one side while it was barbacoa and brown rice on the other. Savor every mouthful

9 Layer Dip with Nachos PHP 255

I really love Rockefeller’s 7-layer nachos but being so far away in Makati, I’ve replaced it with Ristras’ 9-layer dip. 9-layer-dip is brimming with 9 colorful layers of fresh ingredients starting from 2 kinds of beans, sour cream, tomatoes, pico de gallo salsa, onion, corn, chopped olives, jalapenos and guacamole if you wish. Create a perfect bite by getting a piece of everything. We usually ran out of chips but we just grab a Tostitos Hint with Lime tortilla chips from our stash at home and it heightens eating this delicious comfort food. It’s actually more perfect with Tostitos.

Whatever you decide, the garlic sauce makes all the mix and matches come together. The white yogurt sauce suffused with loads garlic has the right consistency compared to other garlic sauces that are diluted. It gives a softer and creamier supplement to each textural bite.

(Chris said that after that Friday visit he finally hit the mark and would probably visit after a month. Newsflash: we were at Ristras last night, only 5 days after that vow.)

If Meg Ryan is addicted to love, she definitely needs to pay Ristras a visit.

CHECK OUT B&T Mexican Kitchen along Ortigas Avenue.

B&T Mexican Kitchen

B&T Mexican Kitchen Chicken Mole

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San Juan City

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8 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 2009, 2010, affordable, Agave Mexican Cantina, andrew tan, August 1, Authentic, barbacoa, berks, best, Best Mexican, branch, branches, burgers, burrito, butch, Cali Mex, California, celebrity, Charlie’s, Charlie’s Grill, Chef Rob Goco, chorizo brown rice, cilantro wild rice, cris darwin lim, Cyma, darwin, delivery, DLSU, dogs, Eric, eric ryan tang, ERT, expensive, Filipino, food review, garlic sauce, Good Service, grand opening, grill, guacamole, hotdogs, how to create a burrito, how to make, image, in town, J. Abad Santos, Jalapeño, jim, jim harold lim, la salle, latest, location, management, Manager, marie, marinade, math, meat, menu, Mex, mexicali, Mexican, Mexican restaurant, new, number, opening, Philippines, Photo, pinoy, pre-nuptial photos, price, recent, recipe, restaurant, Restaurants, Ristras, salsa, San Juan, San Sebastian Church, shredded beef, Steak, supplier, take out, tang, Taste Manila, Venue, Video, wedding, wedding season, weddings in Manila

UNO July 2009 Magazine Cover

July 17, 2009 by Janey

Although I missed UNO’s online party again last month due to conflict in schedule, I am definitely not going to miss grabbing a copy of its latest issue.

UNO’s July 2009 issue presents Cindy Kurleto on the cover in probably her most daring shoot ever! Also in this issue: Ellen Adarna, Gretchen Fullido and Norman Black.

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EL’s Birthday at Bugsy’s

June 25, 2009 by Janey

Pat obediently following my instructions to reserve a table for 6, indoors and couch area secured us a table at Bugsy’s Tuesday night. My friend Eric is experiencing Murphy’s Law since the start of the month and the biggest blow was about his work –news that broke only last week. On top of that, he lost a mobile phone, nicked his Mazda and is currently nursing a forlorn heart.

EL celebrates his birthday every 23^rd of June. What a way to welcome a birthday right?

But like what they say, it’s hard to put a good man down.

EL still celebrated his birthday in tasteful fashion with friends over drinks and good food.

Bubba and I were first to arrive but we were an hour early so we were off to Big Bert’s for a carwash. We came back to Bugsy’s and found Pat on our reserved table. Of course, as Eric’s spokesperson, he briefed us with Eric’s mishap in the recent week.

On the Table

Buffalo Tenders (2) PHP 175

Imagine your favorite Buffalo wings with all the tangy spicy goodness without the bones! No more working out tediously to get the meat out. In every piece there’s a flake of crispy skin that makes it all the more addicting. I can eat this all day. Pat is not found of spicy dishes but he loved this obvious when he wiped out one plate.

The Family PHP 265

I ordered Warren’s Dip and Chips but it wasn’t available so I tried their appetizer sampler, The Family. The Family was composed of potato wedges, mozzarella sticks (that I didn’t get to try. *shooting a mean look to Bubba*) and buffalo tenders.

French Fries PHP 150 (?)

Deep Fried Burger Melt PHP 165

Burger meat, cheese in deep fried spring roll

Uncle Moe’s Beef Kebab Plate (2) PHP 130

I had to have my rice and I was craving for beef kebab. Bugsy’s was nice enough to let us bring in the food from their neighbor and serve it on a plate. You help your neighbor and you increase both your foot traffic –always good for business.

Margarita PHP 130

I love my margarita. I find it funny that they served it on a Martini glass.

Arctic Vodka (2)

Bottles and Bottles of Beer PHP 50

There is so much to love about Bugsy’s. The wait staff is really gracious, speedy and efficient. You wouldn’t mind hanging out with them on a Friday night. The food is nothing but delish particularly the mouth-watering appetizers! Price on the drink list is reasonable. There are no frills –just straightforward scrumptious dishes, reasonable price and quality service that always please. It seems to be the homiest hangout spot to enjoy beer drinking with friends, colleagues or sport groups.

Fred and Madz followed afterwards. It’s been more than 5 years since I last seen Fred. He still looks pretty much the same except that in this dinner he brought with him MUSCLES. Every time we look at him, he flexes them muscles. When he asks for beer from the wait staff, he flexes them muscles. When he laughs, them muscles flex.

"Pat, I know you enjoy our company... but what's with the BIG smile?"

Of course, Pat (as Eric’s VOLUNTARY spokesperson) had to share AGAIN with the latecomers Eric’s misfortunes. After much sympathy to EL, we know that our presence there is not to sulk with him but to remind him the comfort of having friends around at times like this. We remind him that as long as there is tomorrow, there is always another day of possibilities.

So we exchanged stories one after the other. Eric and Pat reminisced about the time there was a swimming get-together at Fay’s house. My girlfriends (Gina, King and Fay) and Fay’s other girl group were there while I was MIA since my parents didn’t allow me to stay out late during college days. Then-chubby Fred didn’t bring any swimming attire. He had to wear Fay’s badminton shorts that were sheer. We all doubled over laughing. They both demonstrated how Fred swam that evening like he was playing shark. Most of the time, he was sitting in one corner playing with Fay’s nephew trying to be unmindful of the beautiful girls that surround him. It was so hilarious. Fred evens the score when he tells us about the time Eric was so wasted and the Eng boys bathe him. He was so smashed that he didn’t know they were playing with his “cockpit where he keeps his gun”.

At this point, Fred was still flexing his muscles as he tells the story. The other tables were also getting as distracted as we were.

Bubba saw some Xavier friends while Chai walked up to me and surprised me.

We ordered another round of Buffalo Tenders. It was everybody’s first time there except for Bubba and I. They really liked the food and that makes me cheery. The humor and energy were nothing short of an upbeat tempo. The drinks continue to flow. We literally laughed our hearts out –it’s been quite a while since my abdomen had this heavy workout.

Little miss bo beep with the Engineering boys

Oh, Fred looks so much like Jake Cuenca when he laughs. With bigger muscles. Madz had to take another shot of Arctic Vodka to reluctantly agree. At this instant, Eric reminds me that it’s his birthday not Fred’s.

Effortlessly, the dynamics in the group bring so much energy to the table conversation.

Bubba and I excused us to go to Barcino and get Eric a cake. Good thing that Bugsy’s had a birthday candle on hand when we asked for one. To Eric’s embarrassment, we sang the Happy Birthday song.

It was a workweek and we had to call it a night. Pat was still raring to continue elsewhere. Eric and Fred were on board but Madz, Bubba and I had to beg off. Pat was convincing Madz to go when Eric unintentionally knocked the bottle that drenched Pat’s pants. I think Pat’s pants absorbed all spill because the red couch he was sitting on was spotless. That was our queue to get the bill. We were supposed to treat Eric and split the bill but Pat was insistent on letting Eric pay –how ironically funny.

On the way out, I snatched Fred’s jacket as soon as he stood up. He stares at the chair for a few seconds and then looks under the table. He looks at me and said, “Did you see my jacket?” He looks bewildered and shy, “I think I lost my jacket…” with his voice trailing off. I rapidly hand off the jacket to Madz from my back. I asked him, “did you bring a jacket?” He responds, “Yea, remember you were teasing me that I took it off to show off my muscles when I got in?” “Really,” I respond biting my lip to keep from laughing. He had this super worried look on his face that Bubba, Eric, Madz and I tried the darndest to stifle our laughter. Madz and Pat went out ahead while we wait for Fred to look for his jacket. He couldn’t resist and timidly asked the waiter if they saw a jacket. That’s the time I had to tell him and point outside to Madz.