* * *
Today's breakfast at Simbang Gabi was congee, which is a little different from arroz caldo because with congee, the rice grains are ground up a bit, which makes the congee soupier. Also, the garnishes are different. Instead of chicken, pork meatballs and mushrooms, along with a sprinkling of fried wonton bits, and sesame oil, are used to flavor the congee. While one can still taste the ginger in the congee, the other strong flavors combine to form a totally different taste unique from arroz caldo. It's still savory, and the wonton bits create a texture you won't find in arroz caldo. The sesame oil sprinkling gives a nuttiness to the congee, which is both filling and flavorful.
* * *
It's the last day of regular classes, and I decided to give my students a break today, by holding a gauntlet of contests. To the winner of each class, I'll give a prize they can divide among themselves.
I'm also glad, because this will be the last day I'll be sleep-deprived. Tomorrow is the Christmas Mass and salu-salo in the High School, and, since it's in the afternoon, I'll be able to catch up on my sleep for the remaining four days of the Simbang Gabi. At least, that's my hope.