David B. Katague is an online memoirist and cultural essayist whose writing has appeared on HubPages

Wednesday, October 21, 2026

Six Interests That Tell My Story: Faith, the Philippines, Mahjong, Books, Cats, and Tango


Reflections of David B. Katague, a Filipino-American Blogger Nearing 92

“A life is not measured only by the years we have lived, but also by the interests we continue to nurture, the people we touch, and the memories we carry in our hearts.”

Recently, I created a special caricature of myself surrounded by six things that have brought meaning, happiness, and fulfillment to my life. Looking at the illustration, I realized that these six interests tell a story about who I am, where I came from, what I believe, and how I continue to enjoy life as I approach my 92nd birthday.

I am David B. Katague, a Filipino-American, retired scientist, husband, father, grandfather, great grandfather and longtime blogger. I have lived through World War II, earned a Ph.D. in pharmaceutical chemistry, worked in the chemical and pharmaceutical industries and the U.S. Food and Drug Administration, and experienced the joys and sorrows that come with a long life.

Today, I live at The Heritage Downtown, a senior living community in Walnut Creek, California. Although I live alone following the passing of my beloved wife, Macrine, I am not lonely. I still have my memories, my family, my friends, my faith, my writing, and the interests that keep my mind and spirit engaged.

Here are the six interests represented in my caricature.

1. Catholic Faith: My Spiritual Anchor

My Catholic faith has been an important part of my life. Growing older has given me more time to reflect on the blessings I have received, the challenges I have overcome, and the people who have helped me along the way.

I do not believe that a long life is necessarily an easy life. We experience disappointments, illness, separation, and the loss of people we love. My wife Macrine and I shared more than 63 years of marriage before she passed away in August 2020. Her absence remains part of my daily life, but so do the beautiful memories of our years together.

Faith helps me accept what I cannot change and appreciate what remains.

I continue to value prayer, the teachings of the Church, and the opportunity to reflect on the meaning of life. Even when I cannot attend Mass in person, I can participate in Sunday Mass online.

At my age, I am less interested in having all the answers than I am in living with gratitude, kindness, and hope.

I believe that faith is not simply about what we profess. It is also about how we treat other people.

2. Travel and the Philippines: My Roots Will Always Be Home

I was born in Barotac Viejo, Iloilo, in the Philippines. My first 26 years were spent in the country of my birth, where I grew up speaking Hiligaynon and later learned Tagalog and English.

My childhood included the difficult years of World War II. Those experiences became part of the personal history that I have carried throughout my life.

Although my education and career eventually took me to the United States, my Filipino identity never disappeared. I earned my undergraduate degree at the University of the Philippines and later traveled to Chicago to pursue my Ph.D. at the University of Illinois Medical Center.

My career brought me to different parts of America, but the Philippines remained close to my heart.

One of the most meaningful chapters of my later life was our connection to Marinduque, where Macrine and I participated in medical missions from 1999 to 2013. We also developed Chateau Du Mer, our island retreat and conference center.

Macrine often reminded me of a simple truth:

“You have not really lived if you have not touched the life of others.”

Those words continue to guide my reflections.

Today, I am proud to share Filipino history, food, traditions, and personal experiences with my readers around the world. Here at The Heritage Downtown, I am especially happy when I have an opportunity to introduce my fellow residents to Filipino culture.

My roots are in the Philippines, but my life has also been enriched by America. I am grateful to belong to both worlds. The Philippines give me roots and America give me wings. 

3. Philippine Mahjong: Friendship Around the Table

Games have always been an important part of my social life.

I have played bridge since my graduate-school days in the early 1960s. Over the decades, it has become more than a card game. Bridge challenges my memory, concentration, reasoning, and ability to work with a partner.

At The Heritage Downtown, I help organize bridge games and enjoy playing with fellow residents. I am happy that, even as I approach 92, I can still sit at a bridge table and enjoy a good game.

I have also shared another favorite pastime with my community: Philippine mahjong.

Mahjong is a tile-based game with a rich history in Asia. It requires observation, memory, strategy, and a little luck. More importantly, it brings people together.

Introducing Philippine mahjong to residents has given me another opportunity to share something from my cultural background.

I enjoy seeing people learn the game, recognize the tiles, develop strategies, and laugh together when luck does not favor them.

For me, games are not merely competitions. They are opportunities for friendship and mental engagement.

Growing older does not mean we must stop learning, playing, or sharing our skills. Sometimes, all it takes is a table, a few willing participants, and the patience to teach someone something new.

4. Books and Reading: A Lifetime of Curiosity

My interest in reading and learning began long before I became a scientist.

My academic journey took me from the University of the Philippines to graduate school in Chicago. My professional career involved chemistry, pharmaceutical science, and the evaluation of drug products. Later, my work at the U.S. Food and Drug Administration gave me the opportunity to contribute to the review of medicines intended to help patients.

Science taught me to ask questions, examine evidence, and distinguish reliable information from unsupported claims. Retirement did not end my curiosity.

I continue to read about science, medicine, aging, technology, history, and world affairs. I am particularly interested in artificial intelligence and how it may affect humanity.

I also use AI tools to help me research ideas and develop my blog posts. As someone who began blogging in 2009, I find it remarkable that technology now allows an older person like me to continue communicating with readers across continents.

Of course, reading and writing require effort. Computers are not always as cooperative as I would like them to be, and I occasionally need help from my children.

But I continue because writing allows me to organize my thoughts, preserve memories, and share lessons from my life.

My formal education may have ended many years ago, but my education as a human being continues.

5. Cats: Small Companions, Simple Joys

There is something comforting about the companionship of animals.

At The Heritage Downtown, two cats named Batman and Robin are part of the community's everyday life. Their presence adds a little warmth and amusement to our surroundings.

Cats have a special way of making themselves at home. They can be independent, curious, playful, and completely uninterested in our schedules. Perhaps that is part of their charm.

As we grow older, we sometimes discover that happiness comes from small things rather than grand accomplishments. A friendly greeting, a shared meal, a beautiful afternoon, or watching an animal explore its surroundings can brighten an ordinary day.

My life has included academic achievements, professional responsibilities, travel, and family milestones. But some of my happiest memories are much simpler: time spent with Macrine, conversations with friends, laughter around a game table, and the companionship of those who make a place feel like home.

The cats in my caricature remind me that joy does not always need an explanation.

Sometimes, it is enough simply to enjoy the moment.

6. Tango Dancing: A Romance That Never Really Ends

Of the six interests in my caricature, tango dancing may be the most personal.

My father taught ballroom dancing, including tango, Cha-Cha, and the jitterbug, when I was growing up in the Philippines. Dancing was therefore part of my early life.

Later, Macrine and I enjoyed dancing together. At our island retreat in Marinduque, tango became one of the activities that brought us closer.

There is something beautiful about tango. Two people move together, listening to the music, responding to each other's movements, and maintaining a connection without needing many words.

In some ways, marriage is like dancing. It requires patience, communication, trust, compromise, and the willingness to adjust when one partner changes direction.

Macrine and I shared more than six decades of marriage. We experienced happy years, difficult years, professional changes, family responsibilities, and the ordinary routines that make up a life together.

Since her passing in 2020, I can no longer hold her in my arms on a dance floor. But memories of our dancing remain.

When I see tango dancers, I remember that love does not end simply because one person is no longer physically present. The music may stop, but the memories continue.

For me, tango represents more than dancing. It represents romance, companionship, and the enduring bond between two people who shared a lifetime.

What These Six Interests Have Taught Me About Aging

Looking at my caricature, I see more than six hobbies. I see six different dimensions of a life.

My Catholic faith reminds me to be grateful. My Filipino heritage reminds me of my roots.

Mahjong and bridge remind me to keep my mind active and enjoy friendship.

Books and reading remind me that learning has no expiration date.

Cats remind me to appreciate simple pleasures.

Tango reminds me that love and memories can remain with us long after circumstances change.

None of these interests can prevent aging. I know that growing older brings physical limitations, health challenges, and changes that we cannot always control. I have had to make adjustments in my daily life, and I understand that the years ahead may bring additional challenges.

But I do not believe that aging should be defined only by what we can no longer do.

It should also be defined by what we can still enjoy, what we can still learn, and what we can still share with others.

At The Heritage Downtown, I am fortunate to live among people with different backgrounds, experiences, and talents. Every resident has a story, even if that story is not always visible to others.

I hope we will continue to discover one another's interests and abilities rather than assume that growing older means becoming less useful or less interesting.

At nearly 92, I still have stories to tell. I still have questions to ask.

And I still have reasons to wake up each morning with gratitude.

A Final Reflection

My caricature may be a playful illustration, but its six little symbols represent a serious truth about my life.

I am a Filipino-American who has been blessed with education, a meaningful career, a loving family, a wonderful marriage, friendships, and opportunities to serve others.

I have experienced war and peace, professional success and personal loss, travel and homecoming, youth and old age.

I cannot return to my childhood in Iloilo, relive my years with Macrine, or repeat every adventure that has shaped my life. But I can remember, reflect, and share what those experiences have taught me.

And that is one reason I continue to blog.

My hope is that someone reading these words, whether in the Philippines, the United States, Asia, Europe, or another part of the world, will be reminded that a fulfilling life does not require extraordinary accomplishments every day.

It requires a few things we love, people we care about, an open mind, and a grateful heart.

As I approach my 92nd birthday, I remain thankful for the opportunity to continue this journey.

Mabuhay! May we all continue to find joy, purpose, friendship, and love at every age.

AI Impressions and Notes: David B. Katague is a Filipino-American blogger, retired pharmaceutical scientist, husband, father, grandfather, great grandfather and lifelong learner. He has been blogging since 2009, sharing reflections on Filipino heritage, science, aging, family, faith, and the experiences that connect us as human beings.

My Quotes of the Day:


“Be kind.  Everyone you meet is fighting a battle you know nothing about.”

Anonymous

 

“If you don’t like something, change it.  If you can’t change it, change your attitude.”

Maya Angelou


My Photos of the Day:


Arroz caldo is the warm chicken rice porridge that Filipinos reach for on rainy days and when they feel under the weather.

Love the Improvements in Our Always Available Menu, Here at THD  




Saturday, October 17, 2026

Davao Dark Chocolate + Orange by Askinosie-A Surprise Gift from A Friend

A long-time and good friend had a small surprise for me the today- a bar that says DAVAO PHILIPPINES DARK CHOCOLATE + ORANGE from Askinosie chocolate. Thanks a million, my friend for the unexpected gift. 


I have written about otap from Cebu and barquillos from Iloilo, but I have not written about our chocolate for a long time. It is about time.


A little history on our table


In the Philippines, many of us grew up with tablea. Cacao came to the Philippines in the 1670s, brought from Mexico to the Philippines via the Acapulco galleon. For centuries we made it into tablea for champorado and tsokolate. It was always good, but it was always for home.


Now Davao is different. Davao City and Davao del Sur, Davao del Norte, in Mindanao, is our cacao capital. The soil, the rain, the elevation- it is perfect for Trinitario beans, which is what is in this bar. For many years we exported our beans as commodity. Now chocolate makers from America, France, and Japan come to Davao to buy single-origin beans. This bar is 58% dark, made from Davao Trinitario beans.


The Maker


Askinosie is not a big factory. It is a small bean-to-bar maker in Springfield, Missouri, started by Shawn Askinosie in 2007. They do direct trade - they go to Davao, meet the cooperative, and pay above market price. That is why the farmer's face is printed on the wrapper. When you buy the bar, you know who grew it.

They also press their own cocoa butter in their factory. That is rare. Most small makers buy it.


What is inside and how does it taste?


I like simple ingredients. I worked many years as a chemist for the US FDA, so I read labels.


Ingredients: Davao Philippines Cocoa Beans (Trinitario), Organic Turbinado Sugar, Cocoa Butter (made in their factory with Davao beans), Organic Oranges, Organic Orange Oil, Organic Vanilla Bean. Nothing else.


They mix in organic oranges, peel and pulp plus a little orange oil. It is like candied orange peel dipped in chocolate, but in bar form. On first bite: bright, juicy orange. Then the dark chocolate comes - fudge, a little tart citrus, and vanilla sweetness at the end. Askinosie's own tasting notes say juicy orange, chocolate-dipped citrus peel, and vanilla. That is exactly right.


Net weight: 85 grams (3 oz). It is vegan, gluten-free, dairy-free. Price on their website is $11.50.


How I enjoy it at home


Here in Walnut Creek, I do it the Filipino way:


  1. After dinner, with black coffee. The bitter of Barako or even plain American coffee cuts the sweetness of the orange. Break it into small pieces, do not chew fast.

  2. With otap or barquillos. As I posted last week, we had three tubs of otap - buko-pandan, ube, and classic. A small piece of this Davao chocolate with a crisp otap is wonderful. The butteriness of otap and the citrus of the chocolate balance each other.

  3. For tsokolate. If you like to experiment, shave a little of this bar into your tablea when you make tsokolate for a light orange aroma. Your grandchildren will notice.

Do not put it in the refrigerator if you can avoid it. Chocolate likes cool, not cold. Keep it at 65-68 degrees if you can, and it will keep its snap.


Why I am proud of this bar


When I was young during the war, chocolate was a luxury from America. Now American makers are putting Davao on the wrapper. This means our farmers can earn more from quality, not just volume. If you visit Davao, you will see chocolate shops and cacao farm tours now. That is new, and that is good for our food tourism.


If you find this bar, please try it and tell me what you think. And if you are in Davao, what is your favorite local chocolate? Is it Malagos, Theo & Philo, Auro, or this kind of small American maker?



    You can find Askinosie Davao bars at askinosie.com and at World Wide Chocolate and specialty stores.


    https://worldwidechocolate.com/shop/askinosie-chocolate/davao-philippines-58-dark-chocolate-bar-with-orange/?attribute_pa_quantity=five-pack&nbt=nb%3Aadwords%3Ax%3A17809749528%3A%3A&nb_adtype=pla_with_promotion&nb_kwd=&nb_ti=&nb_mi=117016111&nb_pc=online&nb_pi=as-101-mp5&nb_ppi=&nb_placement=&nb_li_ms=&nb_lp_ms=&nb_fii=&nb_ap=&nb_mt=&gad_source=1&gad_campaignid=17811045280&gbraid=0AAAAADKrQi8slyDb0zBjk8ShTQlBpt25u&gclid=CjwKCAjwuczWBhA9EiwAYGgEoRskvz2yqfbDTNaV7gKMo04nBE9FQznNTkPMLsmN2z6mdeSQIAPpYxoCKlUQAvD_BwE


    AI Overview:


    An earthy single-origin craft chocolate bar made with Trinitario cocoa beans sourced directly from a cooperative in Davao, offering tasting notes of brown sugar, nutmeg, and a clean caramel finish. Available directly via Askinosie Chocolate or through World Wide Chocolate.


    The maker: 


    Askinosie is a small-batch bean-to-bar maker in Springfield, Missouri. Founder Shawn Askinosie started it in 2007 and they are known for "direct trade" — they go to the origin, meet the farmers, and pay well above commodity price. They press their own cocoa butter in-house.


    The beans:


    • Origin: Davao, Mindanao in the Philippines. Davao is the cacao capital of the Philippines -Trinitario beans.
    • This bar is 58% dark. Askinosie also makes a 77% pure Davao bar, a 62% dark milk, and a white chocolate from the same origin.
    • The man on your wrapper is one of the farmers from the co-op they source from. Askinosie puts the actual grower on every bar.


    This flavor:

    The description from Askinosie is: "Imagine a candied orange peel, dipped in chocolate. Now imagine it in bar form".  It's not just orange flavoring. Ingredients are: Davao Philippines Cocoa Beans (Trinitario), Organic Turbinado Sugar, Cocoa Butter (made in their factory with Davao beans), Organic Oranges, Organic Orange Oil, Organic Vanilla Bean. They blend in organic orange peel and pulp plus a dash of orange oil. Tasting notes they list: juicy orange, chocolate-dipped citrus peel, and vanilla, and from retailers: notes of fudge, tart citrus, and vanilla sweetness. 


    Specs:


    85g (3oz) bar, $11.50 on their site. It's Certified Kosher D.E., vegan, gluten-free and dairy-free, but processed in a facility that also processes milk, peanuts, tree nuts and wheat. It's a nice example of how good Philippine cacao has become in the last 10 years, Davao used to export mostly bulk beans, now it's recognized for fine-flavor single-origin like this.


    My Photo of the Day:

    Beef kaldereta is the rich, tomato-based stew that shows up at every big Filipino celebration.

    The Otap of Cebu and Barquillos of Iloilo

    Just recently, I posted that I received a Gift of Otap during our THD celebration of FAHM. A few of my Fellow Residents here at THD informed me that this is the first time they heard of Otap, but are familiar with Iloilo Barquillos. Here are the similarities and differences between these two pastries.  
    While Barquillos and Otap are both wildly popular, crunchy Filipino treats heavily rooted in Spanish culinary history, they are fundamentally different pastries. One is a paper-thin poured wafer roll, while the other is a dense, multi-layered laminated puff pastry. 
    Direct Comparison
    FeatureBarquillosOtap
    Primary RegionIloilo City (Jaro District)Cebu Province
    Shape & FormLong, hollow, cylindrical tubes or rodsFlat, oblong, oval biscuits
    Pastry TypeWafer / Batter-based pancakeLaminated puff pastry
    TextureUltra-thin, light, snap-crispy, melts in the mouthThick, brittle, heavy flaky layers with a shattering crunch
    Key IngredientsFlour, sugar, milk, eggs, butter, vanillaFlour, shortening/butter, sugar, coconut oil, yeast
    Cooking MethodPressed flat in a iron waffle mold (barquillera), then immediately hand-rolled while hotMulti-stage rolling/folding of two doughs, sliced, rolled paper-thin, then oven-baked
    Mess FactorLow; crumbles neatly into your mouthHigh; "shattering" layers leave a trail of flakes and sugar

    Key Similarities
    • Colonial Heritage: Both treats evolved from Spanish baking influences. Barquillos derived directly from Spanish wafer rolls (historically linked to communion wafer leftovers in Iloilo), whereas Otap is closely related to Spanish hojaldres (puff pastries) and French palmiers.
    • The "Pasalubong" Culture: Neither is typically baked at home due to the complex, specialized equipment or time-intensive preparation steps required. Instead, they serve as iconic pasalubong (travel souvenirs or gifts) bought from regional institutions like Deocampo in Iloilo or Shamrock in Cebu. 
    • Flavor Profile: Both focus heavily on a simple, sweet profile consisting of toasted flour, sugar, and fat. They are both traditionally paired with hot local coffee (kapeng barako) or hot chocolate (tsokolate). 
    Key Differences
    1. Texture and Eating Experience
    • Barquillos are incredibly delicate and light. Because they are entirely hollow, they offer a very neat, clean snap and quickly melt on your tongue.
    • Otap delivers a massive, shattering crunch. It is made by folding a yeast dough and a fat dough together over and over again to create hundreds of microscopic layers. When you bite into it, the structural integrity collapses instantly into hundreds of flaky shards, usually showering your clothes in crumbs and caramelized sugar.
    2. How They are Formed
    • Barquillos start as a liquid batter poured directly onto a specialized hot iron press called a barquillera. After a few seconds of cooking, the flat pancake is rolled tightly around a metal rod into a tube while it is still piping hot, hardening instantly as it cools.
    • Otap relies on intense dough lamination. Once the dough is layered with shortening, it is sliced into small wheels, pressed down, rolled out flat with a rolling pin into long ovals, heavily dusted with sugar, and slow-baked in an oven until the dough puffs and bubbles up. 
    3. Modern Evolution
    • Barquillos have evolved to include hollow cores filled with sweet polvorón (called barquiron) or infused with distinct local flavors like ube, pandan, or carrot.
    • Otap stays mostly true to its original laminated form, though modern iterations include variations like Ube Otap or versions brushed with extra honey glazes. 
    While barquillos and otap are both highly cherished, crispy Filipino treats, they are fundamentally distinct in texture, preparation, and structure.
    The comparison below details how Cebu’s beloved otap stacks up against Iloilo’s signature barquillos.
    AI OVERVIEW: 
    1.A polvoron (also spelled polboron or pulburon) is a soft, crumbly shortbread confection named after the Spanish word polvo, which means "powder" or "dust".
    There are two provinces famous for their Polvoron, Pampanga and the Bicol Region ( for their Pili Polvoron).  
    Origins and Varieties
    Spanish Polvorón: Traditionally baked in Spain (especially in Andalusia), this version is made with lard, flour, sugar, and almonds, and is often enjoyed during the Christmas season.
    Filipino Polvoron: Introduced during the Spanish colonial period, the Filipino version is a beloved no-bake treat. Instead of baking, it is made by toasting flour in a pan, mixing it with powdered milk, sugar, and butter or margarine, and pressing the mixture into small, oval-shaped tin molds.
    Direct Comparison
    FeatureOtap (Cebu)Barquillos (Iloilo)
    Origin / IdentityRooted deeply in Cebu (often associated with brands like Shamrock).Associated with Iloilo / Bacolod (Western Visayas); has Spanish colonial roots.
    Shape & StructureFlat, oval-shaped biscuit.Long, hollow cylindrical wafer roll.
    Texture & BodyFlaky and brittle puff pastry; crumbles instantly into layers of fine flakes upon biting.Thin, crisp wafer with a clean, snappy crunch.
    Core IngredientsFlour, shortening, sugar, yeast, and occasionally coconut.Flour, sugar, eggs, butter, milk, and vanilla.
    Preparation StyleAn 11-stage lamination process(rolling and folding dough with fat layers), then baked.Prepared as a thin liquid batter poured onto a heated iron press (barquillera), then rolled immediately while hot.
    Sweetness DeliveryExtensively dusted with granulated white sugar on the outside before baking.Sweetness is baked directly into the batter, giving it a uniform flavor.

    Key Differences
    • The Crunch vs. The Flake: Otap relies on yeast and layered vegetable shortening to create a puff-pastry structure resembling French palmiers. It breaks apart into thousands of tiny, messy flakes. Barquillos, conversely, are tightly rolled individual wafer sheets that give a firm, snap-like bite.
    • Dough vs. Batter: Preparing otap requires a labor-intensive, multi-step dough lamination process. Barquillos are crafted by pouring a smooth, liquid egg-and-milk batter onto an open waffle-like iron press, then rolling the cooked wafer around a wooden dowel.
    Key Similarities
    • Visayan Pride & Pasalubong Culture: Both items serve as the ultimate regional pasalubong (travel gift). Taking a trip to Cebu almost universally requires bringing home a box of otap, just as a trip to Iloilo prompts a stop for fresh barquillos.
    • Coffee Companion: Neither pastry is overly heavy. Both are traditionally served alongside hot coffee or tea, allowing the dry, crisp textures to complement a warm morning or afternoon brew.
    • Spanish Influence: While adapted locally over generations to match Filipino ingredients, both pastries trace their culinary ancestry back to Spanish baking traditions introduced during the colonial era.
    • Meanwhile, Dungeness crabs from Canada is only $10.99/lb

    • Which Filipino bread is the BEST?
    • 🍞
      Pandesal - the classic morning roll
      Ensaymada- sweet buttery perfection
      Pan de Coco- coconut-filled heaven
      Monay - dense and satisfying
      Spanish Bread - that buttery crumb filling

      Finally, THE Chicken Adobo is the dish every Filipino learns to cook first, and the one they never stop perfecting.


      Long before refrigeration, Filipino cooks discovered that simmering meat in vinegar and soy sauce preserved it for days in tropical heat. What began as a practical preservation method became the national dish, with every family guarding their own version of the recipe. Some swear by coconut vinegar, others by cane. Some add coconut milk for richness. The one rule everyone agrees on: never rush the braising.
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