What’s your budget?

It is the time of the year when our pockets will suffer the most, considering it is soon to be Christmas, a season for gift giving (and receiving). Everyone anticipates what presents he/she would get, but consider what you will give in return. Therefore after bonuses (if any) have been received, carefully plan where that bounty (if it is indeed such) will go.

Consider the festive tables for all those dinners/get togethers/potlucks that all of us will have to prepare for. And the clothes/shoes you need to buy for your young ones (and perhaps yourself). Lest you find yourself needing more funds, start your list NOW.

Food would be our main consideration, because there’s nothing like sitting down together, breaking bread and having good conversation (catching up even), enjoying what would be an extraordinary spread on the table. There are four main dinners–Christmas Eve, Christmas dinner, New Year’s Eve and New Year’s dinner. We are skipping Christmas Day and New Year’s Day lunches because we presume everybody would be staying in bed late and not be ready for any heavy lunch. Unless some inaanaks come ing on your door for their presents.

Because most of us are on a strict budget, plan meals consisting of a lesser number of dishes than you have been doing in past holiday seasons. And most importantly, if able and with enough help, cook the food yourself. You’d be saving a lot. Work around one heavy main dish, such as paella or a roast (chicken, turkey, pork or beef) for each meal. Pair with green salads and a hearty soup. Have starters such as a variety of dips to go with crackers or sticks of carrots and cucumbers. You can even make your own pate using chicken liver, which would cost you only about a third of what you would spend when ordering from specialty outlets.

Recipes for paella, roasts and other holiday dishes abound in newspapers at this time of the year. You can also dig into your old files (as we always do) and surely you’ll find a good one you can use. It is better to get the supplies you need early, as in now. Look in the supermarkets for your fowl and meat, seasonings, stuffings, etc. It is also very important to check your oven, specially if you have not used it for sometime. Call the distributor of your particular brand and ask them to send their technicians.You don’t want your oven to not be working on the day you need to do your baking or roasting. Most companies provide free service, charging only for the parts needing replacements.

If you intend to make cakes and pastries to serve or to give away, here’s a supplier of ingredients–SweetCraft, a one-stop baking shop, located at 373 Boni Avenue, Mandaluyong, telephone 532-1595/6289, the latter is also a fax. The place smells of chocolates and cakes, is brightly lit and well organizd. April is the lady of the store who will graciously walk you through her extensive inventory (local and imported), from flour, dairy products, confectionery, equipment, utensils and pastry boxes and trays. While they generally do wholesale, they also welcome retail customers.

Now, how do you give a special ‘kick’ to the beverages you plan to serve? Coffee fanatics usually want theirs pure and unadulterated. But there are those who want some new flavors to blend with their drinks. There’s a collection of Torani syrups–peach, vanilla, hazelnut, raspberry. Used conservatively, they give a new twist without overwhelming the pure coffee taste. Torani also recently introduced Pure Flavor, a selection of fresh, natural herb, spice and botanical flavors, in an unsweetened and liquid form. They are a challenge for any homemaker, chef and foodie to create their own signature dishes. The variety includes Anglo Chile, Basil, Cilantro, Garden Mint, Lemon Verbena, and Thai Ginger. They are versatile as they can be used in salads, cakes, sorbets etc. They’re available in selected outlets, but call Equilibrium Intertrade Corporation, 862-3041/44.

We revisited WalterMart supermarket on Pasong Tamo in Makati recently and had quite a few good buys. We missed their sale, but we noted that their prices are competitive. However, we still have to find the perfect tenderloin, which in this store sells for P610. Mangoes are at P80 a kilo. We had to get their roast chicken, eagerly recommended by a sibling at P135, a price which, she says, has been increased. So what has not become more expensive these day?

Cheer up, anyway. Christmas is near!!!

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