I held the hot bowl full of thin lechon paksiw (roast pork stew) sauce delicately, poised to dispose it deep into the recesses of our wee kitchen sink. It took me a long 15 minutes to make this decision, too long a period to decide whether I would face The Husband’s well-meaning scolding on wasting still barely edible food thrown into the garbage or The Husband’s complaints on disgusting, almost inedible soupy lechon paksiw.
I took a gamble.
I poured the bowl of steaming lechon paksiw sauce down the drain and one choice outweighed the other. I decided that wastage trumps taste. The Husband deserved a delicious meal to come home to. After all, cooking wives like me, live to please our only customers: our husbands.
I’d like to think I am a bit of the bookish kind of person. I appreciate having certain rules or laws to follow because I understand and firmly believe those are put there for a purpose. But somehow, when it comes to recipes, I am a rebel; which means I still follow the general prescribed ingredients, quantities and procedures, yet I don’t follow them to the letter.
Fifteen minutes before the fateful lechon paksiw sauce dump, I stared into my lechon paksiw, drowning in thin watery soup (not sauce…in reality, as I’ve had it at home, it is supposed to have a hearty thick sauce from the fatty lechon leftovers stewing for a long time), and realized that I have to let go of my rebellious ways because recipes are meant to be followed. The beginner cook in me has no (or very little) leeway to be rebellious at this point in time. I must follow recipes that have (surely…or most probably?) been tested by expert cooks, whether formally trained or home-schooled (like most, if not all of our mums) cooks, to the letter.
Such a challenge for someone like me with a closet rebel spirit. I will try my best to let go of my overconfident foodie ego and let the eager cooking student in me take a firm grip on the kitchen reigns. So the next time I cook, I should follow the recipes down to the letter, not just the general prescribed ingredients, quantities and procedures
Hopefully, I won’t need to dispose of bowls of sauce (I really threw out not just one, but three, bowl fulls of sauce. Eep! It was THAT watery.)…or maybe even handfuls of ingredients just because I felt a rebellious streak in me. I would have to save my zeal for culinary experimentation for next time…maybe a few months or years down the line.
What matters most now is that I gain The Husband’s high praise for the delectable dish I prepared from a tried and well-tested recipe followed to the letter and perhaps a bonus pat on the back from being such a kitchen efficient, frugal wife
Delirious about delicious,
P.S. Did The Husband enjoy my version of lechon paksiw? Well, I’m about to find out when he comes home tonight. If he hates it, I’d have to try out another recipe AND follow it. But if he loves it, then it would be such a bummer.
P.P.S. Of course, as much as I’d love to share my lechon paksiw recipe, not this time guys. Not this time.