A rare moment

-

God, I just need to vent!

Hubby's leaving for Singapore, Cambodia, and Thailand. He'll be there for a project site visit and will be back after 10 days. We're meeting in Bangkok on Oct. 31 and staying there until Nov. 4.

Still, I feel so lonely. Lonely, I think, is an understatement. It's been years since we got married but I still get this empty feeling whenever he leaves out of the country. Well, I simply hate it!

Why can't I wait for Oct. 31 when it's just a few days away? Why can't I feel the excitement of spending some time for a vacation to a foreign land? Why can't I just look forward to celebrating my birthday?

God, good thing my babies are with me. Grrr!!! I'm going mad! Hahaha!!!

Comments

Post a Comment

Popular posts from this blog

Ginataang Kalabasa at Talong (Squash and Eggplant in Coconut Cream)

-
Image
Honestly, I just came up with this recipe because of the coconut powder in my cupboard that's about to expire in a month's time. Hehe... The squash and the eggplant (along with other veggies) came all the way from MMSU in Ilocos Norte. My in-laws always bring some when they visit us. They believe that vegetables are fresher and cheaper there. It's also a subtle way of telling me to cook healthy foods for their son and grandchildren. Oh well... I choose not to disagree. It's an advantage on my budgeting anyway. I remember the recipe my mom taught me way before. But in hers, she used fresh coconut to get the cream from. I'm kinda lazy with this so I opt for the "unnatural" one. My bad!!! Ingredients: 1 tbsp oil 1 tsp minced garlic 1 small onion, chopped 1 tsp fish sauce ( patis) 200 g pork belly, boiled until tender and cut into pieces 1 pack coconut powder (to yield 1/2 c cream when prepared as to directions) 1/4 c water (use the pork broth) 2 cups squash, ...
Read more

Sinampalukang Manok (Chicken in Tamarind Soup)

-
Image
I'm not actually sure of the recipe's name English translation. My apology if I'm wrong, and would appreciate to know the correction. Anyway, my babies just so adore this recipe. First because it's soup-based and, secondly, they simply love the tenderness of chicken. I usually use the breast part instead of thigh and leg cuts for soup and sauce-based recipes since I find the breast part more tooth-friendly for my babies. Ingredients: 1/2 kg chicken breast, cut into pieces 1 tbsp oil 1 pc small ginger, julienne 1 tsp garlic, minced 1 small onion, chopped 1 tbsp patis 2 cups water 1/4 cup tamarind extract* (or 2 tbsp tamarind-based powder) 5 pcs green pepper (lady finger variety) a small bunch of pechay, stems separated from the leaves (did not do this in this recipe) Directions: Heat the oil in a deep wok (kawali) Suatee in order the ginger, garlic, and onion until cooked. Add patis. Drop in the chicken, mix, cover, and simmer for five minutes. When the chicken changes i...
Read more

Inabraw* na Kabute at Bulaklak

-
Image
Inabraw/Inabrao is a recipe from the Ilocos region made of vegetables with native fish sauce in steaming broth. Being a true-blooded Ilocano, my hubby loves this dish so much. Before we got married, I really tried so hard to perfect this recipe. Well, it's only after three years of marriage that I somehow learned to cook it in the taste he wants. Hehe... Now, I have lots of versions of inabraw, combining different veggies available in the fridge. I have tried a combo of two or more of these: horse radish ( malunggay ) leaves and fruit, squash, eggplant, lady's finger ( okra ), string beans, bitter gourd, battle ( upo ), sponge gourd ( patola ), sweet pepper ( siling haba ), and a lot more. The choices are endless actually. You just have to experiment as to which ones match best. This one is my most recently discovered version. The squash flower ( bulaklak ) came from a village vendor who walked by our house one morning. She said she picked the flowers herself from her own backy...
Read more