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That means prices continue to climb. A few days ago at the S&R in The Fort, our jaws dropped when we saw the nearly four-fold increase in the price of the seasoned cheese we love using for our cream sauces–State brand Wisconsin cheese, Monterey Jack and Jalopeno Pepper block that we joyfully got (prior to the holidays) for P99 each 2-lb. bar. Today it is tagged at P364! Eggs which we used to get for P105 a tray of 30 jumbos from our suki, Venessa, now sell at P110. Watch out then and closely monitor prices.

Speaking of S&R, it is still a good place to get your supply of fresh meat. Pork chops are at P110.95 a kilo, ground pork at P109.95 and ground beef at P152.95. Veggies are fresh and imported broccoli sells at P140 a kilo. At times they also have beautiful orange capsicums. Of course it has a wide selection of specialty pastries and breads, the newest being Danish rectangles with gene-rous topping of almond slivers. Not too sweet and they go very well with morning coffee.

For lovers of Mrs. Field’s they have this jumbo box of 26 individually wrapped milk chocolate chip cookies. Price tag is P400 but our cost-conscious daughter immediately computed and gave me the go signal to get a box because they cost less than they do in their mall outlets.

An accidental brown-out (something ‘tripped’ in one of the restaurants) at one side of the Rockwell Center drove us to Rustan’s Fresh where we delighted in the wide variety of lettuce (from Lola Rosa’s to the red-tipped), from P148 to more than P200 a kilo. They have arugula (rockets) at P413 a kilo. You need only about a fourth of a kilo to serve a group of six people gene-rously. Outside of Santis, it is in the Rustan’s chain that we always find lovely capsicums in three colors, red, green and yellow.

They have a collection of Spanish canned and bottled specialties from Urra Philippines. Among them are Morcillas, blood sausages done (sinfully!) in pork lard at P430 a tin, Aura brand fruit jams (Crema de ciruela, melocon and maiz) at P76.50 a jar, angulitos in garlic at P225 and octopus in oil at P108.50.

Try adding some chestnuts to your chicken adobo and produce a dish with a rich, heavier texture and an entirely different–but good!–taste. A friend passed on the recipe to us and we immediately tried it. You need to marinate the chicken pieces in vinegar, salt, pepper and lots of garlic. Let it stand for a while or refrigerate overnight. Boil and tenderize then take the meat from the casserole. Fry more garlic in oil and add a little soy sauce. Fry the chicken and then combine with the original sauce. With a fork crush the chicken liver, cut peeled chestnuts into halves and add to chicken mixture. Allow to simmer until you get the gravy to a thick consistency. Your family will love this; ours did.

We just heard about Pritchon. Can you guess what it is? Fried lechon. This is produced by a couple who call their company Delicioso and indeed it is Pritong Biik, done in the tradition of Peking duck. Orders are personally delivered and carved by them at your party venue. Good for about 20 people as pica pica, this comes with seven sauces on first order. The idea is for you to choose the best four (to your liking) and on subsequent orders, you’ll be served the chosen ones. As of press time, each Pritchon is priced at P3,500.00. Telephone number is 921-0405.

Fast food eating has gained a new sophistication when EAT! was set up on Podium 3 of the RCBC Plaza on Ayala Avenue corner Gil Puyat. This is supposed to give the ultimate food court experience to diners. There is a wide choice, the place is neat and spacious. You get a card as you enter. Orders are noted down and you pay as you make your exit. You can apply for an Eat Plus card and earn points. So there, you now have another choice for your quick meals.