Today is Fat Tuesday, Mardi Gras or Martedi Grasso. Whatever you want to call it, it has only one meaning to me and the rest of the population who have grown attached to their vacuum cleaners these days. It's the official last day of getting rid of all the coriandoli (confetti) and stella fillanti (streamers) that have made their way everywhere in the house, in our clothes and just in every little space they can go to. And the roads and malls, don't even think how much work has to be done!
04 March 2014
01 March 2014
Snacks are like meals in the Philippines. The food is not as heavy but the importance of having a pause from whatever you are doing and heading to where the food is, is a part of a daily routine. I lived through those mid-meal meals and enjoyed them better than the real meals themselves because I got to eat a little of different things whether they are sweet or savory. The only problem that kept on arising was that my lunches and dinners suffered. I didn't know the word moderation when I was young. I ate more snack foods than meal foods.
27 February 2014
When we feed kids, we only think of the act of feeding them with a balanced diet and giving the necessary nutrients that they need for growing. Right. I sound like a line in a health book. Then, as a secondary consideration, we think of how it's going to taste like. After all, kids have the tendency to astound us with exceptional food combinations like fries dipped in vanilla ice cream (not my kids but some I witnessed when I was young), bread dipped in dollops of ketchup (my very own daughter) or peas sandwiched in between miniscule pieces of bread (my very own daughter again).
25 February 2014
There was a time when as soon as my daughter arrives home from school, she tackles her clay to make miniscule biscuits, cakes or sandwiches. She spends her afternoons "baking" and "feeding" me with her creations. I'm actually fond of her multicolored layered sandwiches that she slices with so much attention. Every single dish comes with stringent rules of proper eating. I am extra attentive in minding my manners, always, when I am "eating" in front of my daughter. She watches my movements with eagle eyes and reprimands me if I didn't use the table napkin to wipe my mouth nor if I quickly used my fingers to grab the "food".
24 February 2014
Traveling is a big learning process. It breathes new knowledge and hope to my tired brain sometimes. When I am cooped up in my little world of computer-cooking-home, my mind and body scream for a break at the same time. It's a relief to close the computer and look at other beautiful subjects to photograph and to eat new kinds of food. I need it. I can feel the difference in me when I go home and attack my work again. There is inspiration to help me move forward again.
23 February 2014
The best thing that ever happened to the tuyo or dried herring industry in the Philippines is when they started selling them already pre-cooked, preserved in olive oil and bottled. All ready to be eaten. You will understand why because when you are in the country and you are woken up by an insistent smoky pungent odor wafting from the kitchen, you will want to run for cover.
20 February 2014
Ever since I reconnected with my classmates from Elementary and High School, memories of about everything imaginable that we went through together started coming out again. Fond memories of so many years of staying together every single day from morning until late in the afternoon took all of us to a different kind of closeness bonded with companionship that grew into beautiful friendships.
18 February 2014
Shrimp is my weakness. It's almost impossible for me to pass by a fishmonger's counter without buying those big red crustaceans. Really impossible. I love them cooked in the most simple way, shelled and cooked on a hot griddle or with the shells intact on a barbecue grill without anything, not even salt. That's the best way to enjoy the freshness of the shrimp. They can be so unbelievably sweet when you get the good ones.
White wine is good for your sole. How do you cook your sole? I cook them in a number of ways but there are only two that I hang on to because as luck touched my kitchen, both my children love sole. One loves it covered with breadcrumbs and lightly fried while the other one likes it like this but with my Mediterranean version (plaice & sole are similar kinds of fish). It's not the easiest task to convince the kiddos to eat their fish but this recipe is an exception.
17 February 2014
How did your weekend go? Did you celebrate Valentine's with a bang? The big day was on a Friday. It is our usual busiest day of the week with our kids' activities so my husband treated me and our daughter, his two girls, a day ahead, to a splendid lunch in a restaurant we had been meaning to try. The day came out so beautiful with the sun finally out and the sky so blue.