Food of Christmas Past

I grew up surrounded by lolas, uncles, a mom and aunts who cook great, delicious food. I often watch them cook and skittishly wait to taste the scrumptious dishes.  And though I never thought of signing up for culinary,  I am not an absolute noob in the kitchen. At the very least, I own a couple of pans, an all-around santouka knife, and several cookbooks. I’m also familiar with the mother sauces (but for different reasons, one of which is just because saying “mother sauces” sounds cool like killing the “mother boss” in a computer game).

The first thing I learned to cook are fluffy, buttery, scrambled eggs. Learned it from my Tita Yumi who taught me to appreciate low fire cooking, proper egg beating, and the power of butter. The first real dish I did cook, however, was bistek for our Home Economics class in fourth grade.

So from time to time, I’d cook food specially when my young brother and sister wanted to eat or during holidays. Here are a couple of dishes I did for Christmas 2014. SAMSUNG CSCChicken Pandan

SAMSUNG CSCPad Thai

Now that I’m back at home and with a little bit of extra time, I’m cooking more often and learning more on my own.

My first project in the kitchen is to record my favorite recipes from my family. Most of them are made from memory and it’s sad to think they might get lost eventually. I regretted not recording the dishes of my late Lola Goring who I loved dearly.

Here’s a list of recipes I need to make an archive of.

  • Lola Goring’s Adobo (which I’m starting to perfect)
  • Lola Goring’s Bistek
  • Lola Mamang’s Mango Iced Candy
  • Lola Masa’s Menudo
  • Tita Yumi’s Scrambled eggs
  • Tita Yumi’s Baked Mac
  • Tita Yumi’s no-bake, Blueberry Cheesecake
  • Mama’s steamed Embutido
  • Manang Lourdes’ Spaghetti

So there, I’ll probably create an actual book one of these days after I collect all the recipes. Smell and taste are great memory  deposits and I have to collect them before it’s too late.

For now, I’ll have to think of what to cook for Christmas.

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Where I am Now

Right now, I’m working in a diner. Figuring out how I’ll ever meet my deadlines.

See, I’m co-writing a textbook while completing my review of related literature for an MA subject I asked for an incomplete in. At the same time, I’m preparing for a language proficiency exam in Spanish this November. I’m also preparing my best friend’s bridal shower as I am her maid (man) of honor. I never thought it would be this hard and exciting to organize such a party.

The latter is my priority. I love my job, But the other things required to keep it can sometimes be really taxing. I’m not complaining though. I know where I am right now.

Right now, I’m wondering if the academe is where I want to stay and where I want to devote my life to.

I sometimes feel academicians, intellectuals, tend to problematize everything while inadvertently alienating society whose conditions are supposedly the main reason why thinkers problematize anyway. What benefit will it be to a society who can’t even understand it? Outside the academe is reality where contexts defy and debunk theories and ideologies. Away from the center is where everyday issues exist, problems that are begging for solutions. On the other hand, being in the academe gives you a stronger vantage point from where to look at societal concerns. The academe places you in a position where you have a greater potential to affect change through teaching and conventions for instance. Then, you have research as an important aspect of the academe which situates you in the front line of knowledge assimilation.

I know anyone can affect change within and without the academe. Maybe it’s a matter of what works for an individual, where he finds contentment, productivity, and effectivity as an agent of thinking and change.

Well anyhow, for now I’m just happy eating my comfort food from Chix & Treats–chicken fingers with garlic sour cream dip.

20140906155634Happy Weekend!