0215H 10 October 04 and my mobile phone’s alarm went off. Time to wake up as I still have to be at the NAIA 2 airport by around 0300H as a chance passenger for my flight back to Davao at 0500H. Fortunately, it was not full and I was able to book.
At the waiting area, several people were already present. Some were catching up sleep, checking papers, playing with their children.
Before going back to the hotel, my roomate, Herzy, and I decided to soothe our rattled nerves with sizzling sisig washed down with two bottles of ice cold San Miguel Light beer in an eatery that we found a few meters from the hotel.
Sisig, as far as I know originated in Pampanga and anyone can now find it in most places within the Philippines (except maybe in Muslim areas) where it is a popular pulutan (uhm, don’t know really the English translation, but this is an accompaniment in most drinking sessions).
WARNING: For the squeamish and uninitiated, its not advisable to read on 
Sisig (from Kusina at iba pa)
Ingredients:
1 1/2 kilo Pork head
1/4 cup grilled liver (diced)
2 small onions (minced)
2 pieces red pepper (minced)
1 head garlic (minced)
6 pieces hot chili pepper (minced)
2 tablespoons oil
1 cup vinegar
1 1/2 tablespoons liquid seasoning
1 teaspoon black pepper
1 teaspoon brown sugar
1 cup beef stock
Procedure:
Grill pork head for to remove hair.
Boil pork head until tender.
Take out all the meat and dice.
In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
Season with liquid seasoning, black pepper, and brown sugar.
Pour in beef stock and cook until meat is tender and starts to oil again.
Add minced chili pepper last.
Serve on a sizzling plate.
Additional: garnish with garlic, onions and an egg
We were in room 2809 of Primetown hotel in Makati City when Herzy, my colleague gave out a loud cry: “Lindol pare!!!” (Earthquake!!!) that I eventually took notice of the tremblings as the building shook for a few seconds. Right there and then, we packed our things with me securing my notebook computer and camera and he, his passport and plane ticket. While doing this, other guests from the other rooms, mostly college students from Bacolod City in Negros who were having there plant visits, were already streaming through the hallway, some crying, while their teachers commanded for calm. Fear of a stronger aftershock was in our minds as we raced out of the room and headed for the flight of stairs. We should be out of the building, PRONTO! That was our objective during that time that going down the stairs from the 28th floor to the ground just took less than 5 minutes.
Most of the guests were already outside the hotel when we went out of the lobby. Some sitting along the periphery of the building while some, including the two of us, crossed the opposite street. The students were already in a huddle, praying, while some kept on looking up the hotel. Maybe hoping that it will be rent asunder?
I called my manager while Herzy called our hotel accommodation in-charge, informing them of what happened and requesting the possibility of transfering to another establishment but then it dawned on us: how safe are the other hotels? While thinking of possible answers, the hotel guard came and motioned us to go back assuring us that all is already okay? What? Is he technically capable to give out this advice? He’s mad!
“Where to now Herz?” I asked. He didn’t answer. He seemed upset and afraid, his eyes saying it all. As for me, I tried to put on a brave mien but deep inside, I was a bit queasy. In the end, we just decided to stay at the hotel hoping and silently praying that we will have a glorious morning ahead of us.
*The earthquake’s epicenter was located 67Km southwest of Tagaytay City and according to Phivolcs (Philippine Institute of Volcanology and Seismology) it recorded at 6.2 on the Richter Scale from a depth of 94Km caused by the movement of the Manila trench. A similar tremor was felt about three weeks before this one.
It was a feast in its own right. For lunch we had: lechon (roasted pig) and dinuguan (cooked pigs blood with entrails) with rice and sprite. Yummy
For the fruits, we had durian, mangosteen, dragonfruit and pomelo.
I was already nursing a slight fever when I arrived at the airport in Davao loaded with two bags, a plastic full as well as two boxes of fruits that I have promised my mother to bring. Already, the exoticly sweet scent of the durian was palpable. But people here don’t mind. It is a common smell!
As predicted, I exceeded my 20 kilo baggage allowance by 12 and it was surprising to note that the cashier gave the exact change! (usually, cashiers here rounds off the few cents to the next peso). All the time at the airport, I was as if my patience was running thin: the long queue for booking the flight, paying the boarding pass, waiting, waiting, waiting…
We left 1140H and as much as I want to rest and take a nap, I just can’t. When we were over Bohol, brooding clouds were already forming, pregnant with rain that in a few minutes, water streaked across the plane’s window, while our ride became bumpy.
The familiar islets between Cebu and Bohol came into view. Every time I pass over these strips of land, I’m always thinking: can these islets be the result of Bohol breaking away from Cebu over millions of years ago? The result of the movement of the Philippine plate?
The international airport in Cebu seems to have seen better days. But what was irritating was that when I was about to claim my baggage, not a single cart was available. Where were these? I asked one guard and he said, just go outside and get those left by other passengers! Just bad service.
“Ma, you drive. I’m not really feeling well.” It was already 1330H and we proceeded to Casa Verde to have lunch. We were just 4 in the van: other than me and my mother Editha, my sister Elaine and her daughter Enicka as well as my cousin Jasper. William, Jasper’s brother will also be coming over from his medical duties at the hospital.
Casa Verde near Velez Hospital is known for its affordable, delicious and big servings of baby back ribs. It was already 1400H when we reached the place but unfortunately, we were told that they ran out of the dish during lunch that we have to settle with other orders. Well, except for the creamy leche flan, oreo and blueberry cheesecakes, the rest of the food were not so good. Either too hard or too salty.
We headed for home.
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