There’s an interesting book entitled “My Last Supper” where 50 great chefs describe what they would have for their final meal on earth.
What would I like to eat on my last day? I would have longganisang Lucban, made by my mom, fried “hubad” without the casing, which I would dip in suka from Quezon; quesong puti from Laguna, fried till crispy bro
wn on the edges; scrambled eggs, cooked with milk until just a little runny, from manok na Tagalog; chicharon from Bacolod with those thick slices of pork fat; small, crispy danggit from Cebu; and garlic fried rice, cooked in the oil left over after the longganisa is fried, and giving the rice a reddish tinge. Dessert would be mangos from Guimaras, pilipit, espasol and camote on a stick, roasted in panucha from the Lucban market; biti , a unique and hard-to-find trapezoidal-shaped treat made with sweet puffed rice and studded with peanuts, from Carigara, Leyte; toasted pan de sal with strawberry jam from Baguio topped with oude 
kaas, aged, crumbly gouda cheese from Holland; and ube macapuno ice cream from Candelaria, Quezon. For drinks, I would have San Miguel Cerveza Negra, kapeng barako and a cold green mango shake laced with a little gin to finish the entire affair. Maybe a lot of gin . . . it would be cool to enter the pearly gates with a buzz 
What would you guys like to have on that proverbial last day?
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