Before I get to the chef salad, let me give some background on why I write these silly little entries on simple foods. I’m in survival mode! I’m somewhat passionate about life’s simple pleasures and writing it up helps me focus on something other than work for a bit so that I can return to the work re-charged and engaged.

We live in Malaybalay, Bukidnon. That’s where the family is. But I come to Manila every 3 weeks or so for my business and I stay for about 3 weeks here. Usually on my own. We have a house in Quezon City - well it’s half a house; a duplex in Diliman. There’s room for Jenny and the kids to come up and stay but they rarely do; they have other things going on.

So here’s my recommendations on how to survive, as a part-time bachelor, in QC if you’ve got a home office and don’t get out a lot:

1. Eat healthy
2. Eat light
3. Have a housekeeper come in two days a week to clean, wash clothes, and wipe down everything (the air in Manila is filthy).
4. Have a well-trained home service masseuse come in twice a week. Stay away from the hanky panky because it’s bad for the marriage. But, as I demonstrate with my use of Tabasco below, it adds just enough spice to keep you in good spirits without - how should I put this - “tasting” anything. Plus it’s good for the circulation in the joints of an old man like myself.

The recipe: I use the packaged mixed salad greens - best quality I can find (triple washed in mineral water, pesticide free, ready to use). My local market carries a brand called Salad Time which is excellent.

In a large bowl (don’t skimp on the bowl size - you gotta have room to work and toss) tear into smaller pieces the greens. I use about a 1/4 cup of the following: diced Onion, diced Cucumber (leave the skin on - it’s good for you, but wash it well), carrot sliced into coins, chopped green olives, cubed chedder cheese, chopped tomato (as red and ripe as you can find - in the province they like ‘em green). Then I chop up two thick slices of Italian salami into cubes and dump it in. Then I pour in extra virgin olive oil, red wine vinegar, a tiny splash of Worcestershire sauce, and a few splashes of Tabasco (just enough to wake up the flavors but not enough to tell you’ve got Tabasco in it). Toss in some dried oregano. Then grind in a healthy helping of black pepper and salt. Mix it up and eat it out of the big bowl. After all, you’re alone, right?