I’m putting the sad, sludgy and gray overnight oats on the side for a while for something a bit more substantial.

I wish I had jumbo Pinoy hotdogs instead, but these are (pork) Kabbanos sausages made locally, and they would have to do. They take a while to cook through so take your time to grill them over low heat until all the little cuts you’ve made on them all bloom out like petals.

Our current spice obsession is ras el hanout which has found its way into our air-fryer chips and now, fried garlic rice. Sunny-side-up eggs are covered with our other favourite seasoning, More Than Just a Bagel Seasoning.

At the UP, this was my favourite go-to meal at Rodics who I think, invented the entire SiLog portmanteau. I didn’t care much for their signature TapSiLog because I felt that the salty, tangy beef bits demanded more rice, and the single-cup serving was never always enough. And it was never a thing back in the day to order an extra serving.

But the hotdog and rice combo was just right, and even if I can have extra rice, I won’t.