It’s five past nine. One is asleep, the other terrorizing the living-room. The one terrorizing the living room, seems to be in a phase lately where she’s mad at the world, and everyone else. She babbles, but I have no clue what she’s trying to say. Arty turned one in the beginning of January, is she going through the crazy ones, twos, and threes? She can say no, now. She climbs the couch, and can walk here and there. The crazy thing is, she’s been mad lately. Mad during nap times, mad during feeding time, mad during chillin’ time.. she’s always scratching, whining, and just plain crazy in the last few days. Is it the weather? Is it the Winter Blues?
I’m currently blogging from my kitchen, because Arty is on a crazy frenzy of scratching like a cat. Today she must have scratched me an insanely amount of time that I’ve stopped counting. But anyway, that’s my kitchen, which still smells like fried milkfish, which I had cooked for dinner tonight, with a side of fried eggplant and tomatoes. Typical Filipino dinner tonight.
I’ll be posting some photos of dishes I’ve cooked recently. Just been too lazy to edit them.
Anyway, I’m signing off for the night. The hubby is enjoying the movie, “Mama Mia”, I think I’ll join him. 🙂
I recall buying a fresh bag of icing sugar and I had yet to figure out what I’d need it for. Tonight is unconventional- dinner, which means I’m not up for cooking crazy meals, and we’re having breakfast instead.
What’s a little naughtiness, and an awesome way to celebrate the holiday break, than some yummy, goodness, Nutella, Peanut Butter, Bannana French toast?!
Ingredients: (3 servings)
½ tspn vanilla extract
½ tspn cinnamon
¼ cup of milk
Unsalted Butter (for pan and topper)
There are only a few things in this lifetime that I know how to cook. I don’t have the passion to cook meals and dishes that people go “Ah, that’s delicious!” I burn things on the regular, and make creations that aren’t always delicious to most. But in the few I do know how to conjure up is this Filipino Traditional Dish, the “Sinigang”. It’s a tamarin, sour based soup, with a variety of vegetables like: egglplant, bak choy, white radish, and string beans. The meat also varies from beef, or pork. I mostly make mine with pork ribs, or pork neck bones. The meat is to help with the taste, but some people love lots of meat in the soup. J and I, prefer the vegetables and broth over the meat. So a small amount of meat to give the broth extra taste is what has me making this dish on the regular. With the boy being sick, he’s exhausted with the chicken noodle soup, so I thought I’d make him a different cup of soup. Usually Apollo only eats the rice and broth, as most kids who know this dish usually tends to go for, but with his cough, the rice may have been a contributing factor to his cough attacks being agitated more than soothed.