The month of October has always been a busy month for my team. This year is our second time to prep up something for Pink October, much grander than the first. Our’s is a month-long celebration that kicks off with a press conference, a launching of the pink room where women can have their clinical breast examination taken, a series of “pink talks” and to cap it off, a bigger “pink run”, all to benefit the breast cancer patients in Cebu City. Our’s is just a single effort and the entire world is celebrating for this one greater cause.
Recently I discovered the wild tree berries Bugnay that is locally produced in Talamban. Out of curiosity, I made up a piquant, tart and acidic Bugnay Jam that doubles up as my all-around salad dressing. I fell in love with its taste and went gaga over the bright red color it creates. Prior to reducing the bright reddish to fuchsia liquid from boiled berries when I made the jam, I set aside a portion and cooled it completely in the fridge. I don’t have any idea that this liquid will soon be made into something that is refreshing...and the color, is something that uniquely evokes the theme for this hallmark celebration.