I finally tried my first souffle!

Believe it or not, I had never had a true souffle until last night. As much as I go out, and as much as I love dessert, somehow the infamous souffle has eluded me. Until last night.

I attended the Edgar and Holli Martinez Foundation's Keys to Success Gala at the Fairmont Hotel in Seattle. I was hoping the food would be good, but didn't expect it would actually be great. A hot, airy, gooey, light dough with a bit of melted chocolate on top. As if that weren't enough, the waiters poked a sizable hole into the souffle, which I was a bit disappointed about given it deflated a bit, but then they filled the hole with some fresh cream. Sacrifices.

Death Row Meal

Last weekend, during a long drive to Idaho from Seattle, my companions and I got to the conversation of what sort of food we would select for our last meal, a la Death Row. Lots of comfort food were mentioned like mac n cheese, but I will admit that my meal would resemble more of a buffet:

• my dad's adobo (Filipino dish of meat -- usually chicken or pork -- cooked in soy sauce, vinegar, garlic, pepper and bay leaves that make the meat come out so tender)
• my stepmother's rice
• fried chicken
• tocilog (traditional Filipino breakfast consisting of Filipino bacon, garlic fried rice and a fried egg on top)
• Georgia Brown's biscuit-battered French toast