Thursday, April 21, 2005


Lugaw. A rice porridge popular in Asia. Usually as breakfast fare.

Lugaw. Depending on which dialect, the Chinese call it either zhōu or juk. The Japanese call it kayu. In English, congee is the word.

Lugaw. The gruel that has been my chief source of sustenance since I had a molar pulled out last week. The only thing I can ingest without any serious chewing requirements.

I’ve eaten lugaw at the street vendor’s. I’ve eaten lugaw cooked at home. I’ve even eaten lugaw bought from the street vendor at home.

When this ordeal is over, I’m having a slab of steak with buttered veggies on the side.

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