What an interesting month July 2019 has been for me! I got to discover and try a lot of new things, including swimming lessons, staycations, catching up with old friends, attending educational seminars and a lot more. And just when I thought that the start of the second half of my year couldn’t get more exciting, I received an invite to a cooking workshop where we were promised to learn how to make dishes more exciting. As a self-confessed foodie, I of course, went! And was I happy I did! The workshop was held in Enderun’s Amphitheater and was mounted by Alaska Créma. Chef Rosebud Benitez, and members of the Alaska Red Kitchen showed us how to make upgraded versions of the carbonara (Spiceh Carbonarawr), estofado (Créma Estofabulous), and lechon paksiw (Créma Lechon Paksiwow). They also taught us how to make my newfound favorites: Créma Manganache Float (mango float with chocolate…