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Lucky me

Nope, I won't make a post about the instant sweet chili pancit canton I had for breakfast nor how I am craving for another one now. I just finished my feature article (out this Thursday) and it's almost all about barquillos - how it began in Jaro, how the Deocampo family innovated the delicacy and made it among Iloilo's signature pasalubong item. My blog entry title is just an expression of fortunate I am to have actually seen how it is made and to have tasted a freshly made barquillos which is uncommon to most. Unlike the cliche "best eaten when hot", barquillos right of the wafer grill lacks the crispness of the one that has been already exposed to air. But that's not the point, it's the experience and the Deocampo story - it's more than barquillos, is among the most touching I have ever heard. I hope I can do justice sharing it by Thursday.
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