Photowander weekend- in which a lot happens in just 30 hours

Greetings! It is raining here, I knew it was going to pour once I heard the thunder roll in. The kids are home from school due to a cold and I am editing photos due to the fact that I am me. A Canadian Photographer who lives here in Manila organized a photo-wander weekend to Taal town. I signed up and left the kids with Jonathan to fend for themselves for 30 hours.


The weekend was spectacular and I came away with so much more than photos. The memories of my experiences just beg to be shared. Today I will start off with the tale of Taal peanut brittle. I wasn't yet aware of its local presence, and so the entire adventure was unexpected. Tracey, the awesome Canadian is nearly if not fluent in Tagalog and has an the ability to make friends and converse easily with someone she has just introduced herself to.

Once we had checked into and stowed our belongings at Casa Punzalan (our hotel for the night is an old house that belonged to a prominent family and the style of house is the traditional way of building- complete with windows made from capiz shells) we went in search of someone who knows the area- a tricyle driver. We wanted to find some peanut brittle and see how it was made. Of course he knew exactly where we needed to go. He drove us to a street where the cries of "sweet peanut" rang clear and we found a group of brittle-bakers willing to show us their operation.

While looking nothing like an American Candy factory- it was picturesque and the employees very friendly. We could see the entirely of how it was made without moving from one spot. The shelled nuts waited in large baskets ready for the heat, and huge pans of peanuts, raw sugar, and water were bubbling over fire pits. Tables spread with rings were ready for the hot candy to be molded and once cooled it would be ready to be wrapped by a woman with very fast hands. The light was lovely, the conditions unique and the sweet peanut makers friendly. We were invited to try smoothing out the candy to fill the rings- and we were thrilled to accept.

They gave us a piece of brittle that had just cooled- it takes only minutes- and it was delicious. Bamboo poles with attached paddles for stirring, coconut shells for ladles and natural fiber rings made the molds. the long boards were washed in water before pouring to keep the brittle from sticking. It was hot and so incredible. A Myna bird kept whistling at us and we bought enough to take home to share with our families and later at the market became excited when we saw 'Beth's' brittle next to other family operations.

What other marvelous stories could I possibly have that could be equal to making peanut brittle in Taal? Maybe none, but then, I did have breakfast with Father Fred after morning mass.