On the road to Adams

As planned, we headed north to spend a quiet Maundy Thursday and Good Friday in our favorite mountain hideaway, Adams. The long drive got us all famished, good there’s Bergblick restaurant, not too far from the highway!

A recent discovery, Pancit Bihon is so good at this German resto. We got two new favorites this time! Perfectly fried, spiced up potato skins and al dente marunggay (malunggay) ravioli with adobo filling and fresh tomato and herb sauce!!!  The potato skins — so crispy on the outside! Mnnnn, Eugene had his second serving!

The Adams dirt road… to be continued

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2012

Men love meat

The wind-up on our most recent Pagudpud jaunt…

Soon after uploading the last of my BergBlick food shots, I picked up on the men’s common love for meat. The mister chose German sausage, Eugene had Pork Roast, and our longtime friend Benny had Club Sandwich with ham.

I begin to look back… early on in our marriage, more often than not, the mister was out to lunch. And when I learned to cook, although the girls liked anything I prepared, he wouldn’t have any of my pastas and salads. He only liked my straightforward steaks. Ah, men and meat!

P.S. I wasn’t able catch their meats. I was savoring my mango crêpe after I had a whole BergBlick Pan.

Photographed by Blauearth Copyright © Blauearth™ All Rights Reserved

Lent-friendly meals at BergBlick


Pasta lover Ericke had this light summer tagliatelle with veggies and tuna at BergBlick after skimboarding in Saud Beach. I thought it might be a wonderful Lenten meal if you’re planning a Pagudpud getaway this month.  I also saw meatless Pasta Arrabiata  in the menu.

Had to browse through my January files for this steamed seafood we chanced upon after my initial visit to Bergblick. The fleshy crustaceans are spanner crabs, known in the northern regions as kusimay, and in southern regions as curacha. One of the 3 dips accompanying the dish was the Ilocano favorite sawsawan, sukang Iloco, which is actually aged basi, a local wine made from fermented sugarcane. I liked the mayo dip-kusimay meat combo better — like Japanese kani salad.

Pagudpud is a seafood town, so there might be more items from chef Detlev’s ‘Catch Of The Day’ Menu.

Photographed by Blauearth Copyright © Blauearth™ All Rights Reserved