Tall glass of tajo with lots of sago and lots of brown sugar syrup, the way I want it. It's hard to resist the tajo man when he sails into the compound. I always know that he is there because he calls out my name. We used to buy his wonderful tofu on a regular basis until we stopped cooking after we discovered the Sitio Catacutan Food Court, and also after M.'s cafe opened.

No more trips to the market, no more gathering of ingredients, no more deliberating balances between food groups, no more huge gas expenses, no more segregation of cooking oils, no more washing of cooking utensils, no more additional water usage.