Calling

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Maladisyertong init
Kailangang makibaka
Tawag #housebandry

She loves me, she loves me not

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Remember that foolish game played by female teens wherein they pluck the petals of roses while alternating between “He loves me” and “He loves me not”? I found a healthy alternative when we had to trim the Malunggay (moringa) sapling in our driveway and found myself delegated to “pluck the leaves” duty. 🙂

Oh she definitely loves me

I gave up after the fifth or sixth branch. We already had enough for the Monggo guisado as well as have some extra for the other dishes that dont usually get the Malunggay treatment.

And of course she loves me. 😉

14 years

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A few more minutes and the day that marks the 14th year of being with my wife is about to pass.

A steak dinner in Bistecca (courtesy of a gift certificate), dessert of swapped Magnum ice cream sticks being eaten while the car is parked in an underground mall parking, and a lot of “I can’t remember now” conversations to while the drive home. That is how we chose to celebrate it this year.

For my wife, who is lucky to have me and I to have her, I dedicate the chorus of this Guns ‘n Roses classic:

14 years of silence
It’s been
14 years of pain
It’s been
14 years that are gone forever
And I’ll never have again

*ba-dum-ching*

[NOTE: Yes my wife already heard me quote that chorus to her a few weeks back. 🙂 ]

ciao!

Almost fresh salsa

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I really like the Tostitos salsa but I can’t really justify paying that much for something that could be whipped up at a fraction of the price. Ok, not exactly the way it taste but hopefully something that could pass as salsa. Here is my take on the Tosterin Salsa. 🙂

Ingredients

  • Plump red tomatoes, about 1/4 kilos, diced
  • 1 small tomato paste – the brand I used came in 100 grams sachet
  • a sprig of cilantro, kinchay or whatever fresh herb you have access to. chopped finely.
  • 1 small onion,chopped finely
  • 3 cloves of garlic, chopped finely
  • 1 piece siling labuyo chopped finely
  • 1 piece of green chillies – the kind used for sinigang, chopped finely
  • 2-3 tbsp of vinegar
  • salt and pepper

Procedure

  1. Mix all ingredients in a saucepan.
  2. Heat the mixture to wilt some of the ingredients. I let it simmer for about 3 minutes.
  3. Transfer to a serving bowl or jar for storage.

Mild and sour salsa

I dont really measure when I cook as it goes against my Pacham(ba) cooking style. The different chillies are intended to give different kinds of heat. Jalapeno pepper would be nice but not something that I would have access to. The amount would vary on your taste and I only used half of the siling labuyo since it might come off as too spicy for my wife. I also used apple cider vinegar as I have that handy and I am always looking for reasons to use it. 🙂

Now off to buy some inexpensive corn or potato chips to complement the “affordable” salsa that we have in the pantry. The salsa ingredients costs about 50 pesos, which is not bad considering the grocery bought salsa fetches for 3 to 5 times that amount.