Foot and Fire

I had been raring to buy Airfryer since I got acquainted with it two years ago. What stopped me from buying one is the desigii6i9n it got. It looks like a coffeemaker and the cooking pot looks like very confining.  When I found out about the airfryer with oven from Hanabishi, I bought one right ĺaway. And I'm so happy now because I now fry without oil. Before Airfryer, I buy canola  oil as it is the healthiest  cooking oil and later when it got scarce, I buy sunflower oil. We use a minimum of 1 liter ofp7Now, we need oil for saute or stirfry only.   Actually, oil is needed by the body. Our fish and poultry and meat have natural oils already. What is a no-no is that cooking oils have undergone hydrogenation when heat is applied in the preparation. Aside from the shining shimmering fried fish, that's the real health turn-off.  I used my airfryer since October 30 for at least 20 minutes cooking time a day... i waited for our 3 billings from the electric company bef

I missed the Angel Hair Pasta. I missed the Spanish Sardines. I want more of the aromatic Bokchoi.... so I quickly concocted these three ingredients when they came in my pantry, not together at once but finally together.  Garlic  minced Onions, sliced Olive oil Bokchoi, chopped Reserved water from boiled pasta Spanish sardines, mashed (reserve whole fishes) Salt and pepper to taste Lime Parmesan cheese Heat oil quickly, add garlic and onions and bokchoi. Add 2 tablespoons of reserved water. Let cook till tender.  Add more water to desired consistency but not soupy, and the mashed sardines. Stirfry gently and add salt and pepper to taste.  Squeeze half of a lime and Sprinkle with parmesan cheese before serving. Enjoy!!!!!

LOLA #1 Your absence is being born, and while my head wanted it to leave me soon so you will journey on peacefully in the land where there is no age or pain, my heart wanted it to dwell within me so you will stay afloat in my air where I can smell your presence. I am in a difficult labor now, and even refuse to give birth to it. The bed is placid with your leaving it and your blended food did not await your return. Your slippers will forever be away and here I am, not ready to release your absolute absence in this world. I fear to mother it. I fear it woud grow on me. 1.3.20 6.44am *** Lola #2 I went to the garden to gather the falling leaves like when I went to your room. One by one, I picked up brown crisp lifeless leaves like when I gathered your cup, pillows, unused diapers. I picked them out one by one as I also gathered my thoughts: brown leaves amidst the chichiricas, giving way to a chain of lively shrubs; crisp leaves between the vietna

Life of Pi By Yann Martel Fiction, Paperback, 326 pages My nephew asked me why I read the book when I already saw the movie. He recalled the tiger Richard Parker and the Indian boy, to prove his point that we have watched the film.  I told him that the movie is a sure good film but it was a visial portrayal, none of the meditations on written words. I wanted to add but spared him, that I even liked the actor who played Pi in the movie and I liked his succeeding films all throughout the years that follow. Also, I relearned that Ang Lee directed the film so I simply trust that it must be good.  I loved the first part of the book, its heart is actually found early on in chapters 21 and 22. But I only realized that after going through the middle humdrum of survival and then the thin last part. See, that's the reason I loved the book and finished until the 100th chapter.  Do you believe in God? Or stopped asking yourself or relied on others to define who God is to you? Read

One morning I woke up on a message sent by Naomi, a friend from Germany who let me experience Vanilla for real years ago, sending me her photos on poached pears. I love pears, sweet fragrant pears. And I had been raring to do poached pears but I think the variety used for the recipe is not available here in the Philippines and so it remains in the backseat of my mind. I instantly thought of apples which abound on the market every December. So, I cooked Poached Apples having Naomi's message as inspo. Any wine will do. 16 peeled small apples Orange juice, peel saved 2 cups Syrah 2 Cups white wine 2 Cups apple-cranberry juice 2 Cups sugar Cinnamon powder/bark Ginger powder Star anise Cardamom Orange peel Dash of salt Peel apples and soak in orange juice to prevent browning. Set aside. In a deep pot, put all the liquids and sugar and stir and it let boil, then simmer over low fire.  Pound the spices in a mortar and pestle and add to the liquid plus the orange peel. Let the