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                    [ArticleID] => 235594
                    [Title] => When eating out...
                    [Summary] => ….be sure to order only what you and your companions will be able to consume . This way ou won’t  have left-overs to be worried about and, better still,  you will save a few of those precious pesos. In these days of escalating costs and less income, being a sensible spender does everybody a lot of good.


                    [DatePublished] => 2004-01-18 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
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                    [ArticleID] => 165742
                    [Title] => "No Coffee"
                    [Summary] => The waiter finally and meekly had to admit they did not have coffee to serve after dinner.  That was after making an excuse that they did not have cream. We said we would not mind that so he had to tell the truth that their coffee maker broke down. This was at Minggoy’s in the newly opened family-use complex that is Greenbelt 2 and 3. Don’t they realize that coffee is a must in restaurants, specially such as theirs? Anyway, we sent for coffee from a store nearby and we had it in a jiffy. Our point is, couldn’t the management have done the same?
                    [DatePublished] => 2002-06-23 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
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                    [ArticleID] => 133147
                    [Title] => Of Oils and Vinegars
                    [Summary] => As far back as we can remember, Filipinos have equated oil with frying and sauteing and vinegar with adobo, paksiw, sawsawan  and pickling.  Good enough but research and recent development in the food industry show that these two ingredients are now being exploited, rather deliciously, by food innovators, manufacturers, ‘ordinary’ but adventurous housewives and health gurus.


                    [DatePublished] => 2001-09-09 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
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EXTRA VIRGIN

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                    [ArticleID] => 235594
                    [Title] => When eating out...
                    [Summary] => ….be sure to order only what you and your companions will be able to consume . This way ou won’t  have left-overs to be worried about and, better still,  you will save a few of those precious pesos. In these days of escalating costs and less income, being a sensible spender does everybody a lot of good.


                    [DatePublished] => 2004-01-18 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
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                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
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                    [ArticleID] => 165742
                    [Title] => "No Coffee"
                    [Summary] => The waiter finally and meekly had to admit they did not have coffee to serve after dinner.  That was after making an excuse that they did not have cream. We said we would not mind that so he had to tell the truth that their coffee maker broke down. This was at Minggoy’s in the newly opened family-use complex that is Greenbelt 2 and 3. Don’t they realize that coffee is a must in restaurants, specially such as theirs? Anyway, we sent for coffee from a store nearby and we had it in a jiffy. Our point is, couldn’t the management have done the same?
                    [DatePublished] => 2002-06-23 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
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                    [ArticleID] => 133147
                    [Title] => Of Oils and Vinegars
                    [Summary] => As far back as we can remember, Filipinos have equated oil with frying and sauteing and vinegar with adobo, paksiw, sawsawan  and pickling.  Good enough but research and recent development in the food industry show that these two ingredients are now being exploited, rather deliciously, by food innovators, manufacturers, ‘ordinary’ but adventurous housewives and health gurus.


                    [DatePublished] => 2001-09-09 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
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abtest

When eating out...

By Lydia Castillo | January 18, 2004 - 12:00am

….be sure to order only what you and your companions will be able to consume . This way ou won’t have left-overs to be worried about and, better still, you will save a few of those precious pesos. In...

Starweek Magazine

"No Coffee"

By Lydia Castillo | June 23, 2002 - 12:00am

The waiter finally and meekly had to admit they did not have coffee to serve after dinner. That was after making an excuse that they did not have cream. We said we would not mind that so he had to tell the truth...

Starweek Magazine

Of Oils and Vinegars

By Lydia Castillo | September 9, 2001 - 12:00am

As far back as we can remember, Filipinos have equated oil with frying and sauteing and vinegar with adobo, paksiw, sawsawan and pickling. Good enough but research and recent development in the food industry show...

Starweek Magazine