Friday, January 24, 2014
And so it was that the article was published in PDI on January 21. It unleashed a flurry of positive comments and rave reviews even from those unexpected like a work frenemy or a scientist from the UK. My true friends knew my capacity. The rest of the world was suprised that I loved writing and I was good at it. Funny thing. Even my father was astonished. The embassy also confirmed that they loved my piece.
Now for the hard part. How to sustain it. And that is what they call practice makes perfect.
Saturday, January 18, 2014
Adobo and me
We take for granted what food can actually contribute in our lives aside from nourishment. I just realized this recently, what you call the merits of making your own comfort food. Aside from gaining a sense of accomplishment, one is whisked to a different era, usually one's youth, when such dish was a centerpiece.
Adobo had always been a family staple. My mom often cooked it as ingredients were cheap and it lasted long. It was the frequent baon for traveling (aside from that scrambled egg sandwich) from Baguio to Manila. But it has only been in the last decade that I fully appreciated it. From 2001 to 2005, it was our go to frozen meal in Cubao. Contained in a big plastic tub, my brother and I scooped chunks of frozen pieces and then reheated them in pans. Fast forward to 2007. I transferred to Singapore and it's the only Filipino dish that I attempt to make using Nora Daza's famous cookbook. I ended up eating an entire lot of bland adobo. When I returned to Manila in 2010, adobo was stilll being brought down from Baguio in small plastic containers. These I shared with my UBS officemates for lunch. Most often, it ended up being one full meal only, a very appetizing one at that given the amount of rice that we ate with it.
So now here in London I have mustered enough courage to roadtest my mother's recipe. It took 3 hours from midnight to finish. The finished product looks good though. The verdict's still out there.
With this new found obsession for anything culinary, slowly I find myself being okay. Whatever hope I had left was simmering underneath. Twas' a slow fire but it was cooking nonetheless. Indeed, in God's own time.
Tuesday, January 14, 2014
Each day a new page
If you want your life to be a magnificent story, then begin by realizing that you are the author and everyday you have the opportunity to write a new and interesting page.
Mark Houlahan
Sunday, January 12, 2014
Thursday, January 09, 2014
Midnight
It broke my heart to find out my mother's unhappiness this way - through a letter to my cousin reminiscing about how she reminded her of the good old days of her youth and the plans she had. I wonder what plans were those. I can only surmise that there must have been great promise of a future rosy and bright. But alas as my cousin said, at least my mother had a more stable life with some money and good health.
I cry because now I know what my mother meant when she said that everything will just be a memory. My mother is more of a realist. But she is entitled to her regrets.