Parents have it doubly difficult these days. Not only do they have to care for their family in the middle of a stressful pandemic, they have to take charge of their children getting a suitable education as well.

So when my daughter said she’ll be homeschooling Sophie, I promised to lend a helping hand.

Going on a tasting and historical exploration of the galleon trade care of the Ayala Museum seemed the perfect opportunity. Sophie was learning history, and reportedly trash talked Magellan for his poor warfare skills so I thought she’d enjoy a different take on international relations.

The day before the event, we received a box full of goodies, some of which we could hardly keep ourselves from eating, i.e. chicharon and chocolates.

Part of the reason why I thought the virtual trip would be interesting is that Claude Tayag would be the navigator. The chef behind Bale Dutung and Downtown Cafe, he is also an architect, painter, sculptor, and furniture designer. He’s also very amiable with a chock-full of stories in his pocket.

Years ago, my high school friends and I went on a field trip to Pampanga, making a happy stopover at his cafe. How I wish I could take Sophie there now!

But as we’re on lockdown, we have to be content with a virtual tour. Chef Claude did not disappoint, regaling us with tales of the Manila-Acapulco galleon trade and the culinary treasures it brought to our shores. I didn’t realize, for instance, that so many of what I thought were indigenous to the Philippines when it came to fruits and vegetables actually came off those ships.

Of course, the exchange went both ways. And it is believed that how we made tuba influenced how tequila was made. I love how we exported our drinking ways.

At one point, the discussion revolved around adobo, and how it may have gotten its name, as well as the different ways we cook sinigang, including a version cooked in bayabas, which by the way was also one of the things brought on by the galleon trade. I have not seen a bayabas for quite some time, but promised Sophie that I will cook sinigang na bayabas for her.

Part of the virtual trip was tasting our way through a galleon trade, and that’s how we found ourselves eating chicharon and munching on chocolates. Sophie also had her shot at being a mixologist when she made us Sunset in Manila Bay, the afternoon’s version of Tequila Sunrise, and a Lambanog Agua Fresca.

She was quite excited to taste the drinks — because they looked so pretty — and took a sip of the tequila laced cocktail immediately.

Wide-eyed and smiling, she said, “Bakit maliwanag ang mundo?”

Mwahahahaha I couldn’t help but laugh at this, her first encounter with tequila, her moment of illumination.

This may yet be the best experience I’ve had on lockdown.

Cheers!