My workload has consumed me this week and so it was such a relief when the presentation we were slaving on for days on end was finally delivered by our COO before congressmen and their staff at a hotel last night.
It was interesting to see the country’s legislators glued to the widescreen in the hotel ballroom as my dear agency appealed for our franchise extension. I feel good at being a part of a patriotic mission to secure the future of my 11,000 or so fellow employees. We need our jobs beyond 2008 and this country in dire straits also needs the billions in revenues our agency generates. Tit for tat.
While the legislators have been controversial of late due to the issue of retaining or not retaining their pork barrel, we served them beef instead. The dinner menu consisted of: cream of lobster bisque soup, assorted breads with herbed butter, roast prime rib of beef in shallot bone marrow sauce with asparagus spears and broccoli, steamed rice and whipped mash potato, baked alaska with fresh fruits,and assorted cookies.
Ever since tasting the oh-so-juicy prime rib at Tagaytay Highlands, it has become my choice for “last meal on earth.” Don’t get me wrong: am totally out for tapsilog during breakfast, adobo and piniritong tilapia with ginataang langka but I pick prime rib when I want to go into a total carnivorous mode. And the slab of meat last night was no exception. It was tender and melted in my mouth that I actually thought…yep, this is better than sex.
The Baked Alaska was a surprising discovery. How do you put ice cream in between layers of cake? How do they keep it from melting? Beats me.