Fruitcakes are often associated with the Christmas season and it has this "infamy" of lasting months after the Yuletide season has "come and go". Indeed it's true as we still have half a loaf of it in the fridge - lol. Usually I just slice and toast it to make it more appealing but I don't know what came over me that I suddenly got an idea of making a smoothie out of it.I just crumbled some of the fruitcake over my usual smoothie combo of milk, sugar and crushed ice. It was surprisingly good for it has the usual freshness of any smoothie and the essence of the fruitcake. Of course, there was the tinge of wine that makes it more than the usual ice cold quencher not only on a hot summer afternoon but in times when you crave for something out of the box!
It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang