Daydreams of an eating and writing life
I did TRY to follow...I really did.
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.
Have you experienced days when you are just too lazy to cook and just too lazy to go out for a meal and just too lazy to even call for food delivery? Yesterday was one of those days.
I still find these goggles super handy...
When I was into competitive swimming eons ago, I couldn’t bare swimming without goggles. Swimming with bare naked eyes would mean chlorine soaked, blood-shot eyes, which sounds painful because it is painful, especially if you’ve been in the water for at least two hours (the average time spent in a single training session).
Now that I’m out of the competitive swimming world, I still can’t seem to part with my goggles. Do I still swim with them?
My pork pochero mise en place!
Housewives like me deal with a lot of time management. Each second, minute, and hour must be used ever so wisely to be able to finish a lot of our housechores, work (if any) and personal projects. Using my time well means that I get to enjoy quality time with The Husband, which means just snuggling together while watching movies or back-to-back-to-back episodes from our choice TV series of the moment (lately it’s been Mad Men) after his office hours. So even with cooking, I have to find ways to use my time more efficiently and effectively. There are a lot of kitchen gadgets such as the food processor, blender or whatnot that do help. BUT I do not have any of those in our wee kitchen, unfortunately, and so I make do with a well set-up mise en place.
Mise en place is simply getting all your ingredients ready before starting the cooking process. So you chop, cut, grate, peel, mash, marinade, scramble, mince and so on and so forth before cooking on a hot pan or in a hot pot or pre-heated oven. I know it’s a professional chef thing, but what’s stopping us normal people from doing it?
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