I was in the car with my mom, on the way to a party, when I got the phone call.
It was my friend, Jayne, who is/was also known as the former child wonder “Kikay”. She works for the local arm of ABS-CBN, hosting a weekly features show every Sunday. Apparently the next episode they were taping was about environment awareness, and they have segment devoted to organic farming. An organic farmer, I am not, but I did mention to her in one of our conversations that I did want to have one in the near future.
They featured the garden that I posted about, the one that the “universe” led me to. I actually owe Kikay for introducing me to the place, after a few weeks of searching.
She thought it would be a good idea for me to do a demonstration on how to make a salad from the greens that they plucked from the farm. I was a bit on the fence when she pitched the idea to me, because I was really worried about my credibility. But eventually I realized that it was an opportunity that doesn’t come often, so I just threw all reservations out the window and said yes. A big fat yes.
To cut the long story short, they shot the scenes at home. My mom was pretty excited to see her house on TV, so I think she screamed louder when they showed an establishing shot of the front of the house.
I’m not really a salad buff. My mom is the one who usually makes the salads, so I asked her for a few pointers so I won’t make a complete fool of myself. And I think I did my stint as a public speaking teacher justice, because I didn’t freeze up, and I didn’t stutter too much. Give me a few more years and that Lifestyle Network show will be mine.
Basic Salad + A Dressing Duo
- Your choice of salad greens: I used romaine and loose-leaf, washed and cleaned
- tomatoes, halved (quarter if they are large)
- 1 red onion, sliced OR 1/2 a white onion, sliced
- 1 red bell pepper, seeds removed and sliced into strips
Asian Dressing – begin with equal amounts of sesame oil and honey. Sprinkle with salt and pepper. Adjust taste according to preference
Tomato Vinaigrette – In a blender, place 1 cubed medium tomato, 1/3 cup olive oil, 2 tablespoons apple cider vinegar, a dash of salt and pepper, and a light splash of honey. Blend until combined thoroughly. You still might have bits of tomato. You can either pulse it some more to liquefy it or serve it as it is.
Serve both dressings on the side, with the salad. Enjoy!
I’d just really like to give a shout out to Kikay for that opportunity (I will never rue the day we became friends), and to the whole MagTV Crew as well!
MagTV is shown every Sunday, either at 8:00 or 8:30 AM.