When you buy a bunch of kangkong tops from the market, and prepare it in the kitchen for, say, sinigang or adobo, don’t throw away the thick and tough but still-green stems from which you pinched off the tender shoots and leaves. Continue reading “Kangkong tips, literally”
Many years have carved these slopes.
It was around this time in March when
North Wind tarried on, defying summer thirst,
and a thousand shoots of green rejoiced.
They’d passed the test, and cried for joy, and raced uphill.
And we, who nurtured them, were about to shout
our wildest greetings when the thought struck us: Continue reading “Bamboo shoots”