The Holy Week break allowed for some good breakfasts. On regular days, our breakfasts were quick, short meals. We had to leave early for school (to drop off our daughter) and then to our office afterwards. So we had to have something we could eat or drink in a short period of time. For me, that would be some cereal drink. And I frequently just get some rice and viand in a food container to have my full breakfast at the office. And so this break has provided a welcome change in pace and an opportunity to rest and rejuvenate. Filipino breakfasts have some variety across regions but the more common ones involve local sausages, dried fish, eggs and, of course, rice.
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| Ingredients for a silog breakfast - longganisa, dried fish and eggs. Plus some sinamak for dip. |
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| The longganisa (local sausage) from Tuguegarao, Cagayan was a pasalubong |
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| Dried fish (tuyo and espada) and squid |
Breaks like this are always welcome. These are re-energizing and allows for activities other than office or school related ones. Still, there is the specter of the resumption of the same come Monday after Easter so we have to make the most of the break including these breakfasts.
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