Homemade salted eggs: Something out of nothing

“Hey. What’s happening to you? How come I have not seen any new posts on your blog?” asked a couple of fellow bloggers and faithful readers. After getting that question from people who actually bothers to read my blog, I wanted to hide under the sheets from blogger shame. The absence from the blog seems that I have been doing nothing. And I’m the type of person who beats herself so hard when I do squander precious time, something that you could never ever gain back.

This blogpost has been sitting inside my head for a couple of weeks now. Oh, I stand corrected. Judging by the date on my last post, this blogpost has been over two months in the making. Night after night I thought of blogging, sitting on the couch and sharing my food adventures, which I have had a fair bit of, but somehow I managed to wriggle out of sitting still, digging up and sorting out the million and one thoughts in my head. And those thoughts just remained there…inside my head.

I did NOTHING.

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Slo-mo scrambled eggs

Scrambled eggs with onions as the Husband requested

Moist, creamy scrambled eggs are one of the best accompaniments to a hearty breakfast. Though I did not have an evening breakfast meal, The Husband requested me to make some scrambled eggs to go with his chicken pork adobo. So I was excited to try out one of the ways to achieve the perfectly moist, creamy scrambled eggs as recommended by food writing idol Ruth Reichl.

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