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Everyday Gifts

He will bring out the best in you but will still love you at your worst.

I loved the kitchen ever since I was a small kid. But I never took myself seriously as regards to cooking. And to this day, I am still amazed at how we were able to have 'everything yummy' - the restaurant that Hans and I built together.

I was the corporate woman and still am. I thought I was destined to be the boss. It was something I knew I could surely do. There were quite a number of  'Yes!!!' moments in the office when we hit targets or finish a big project. But it was cooking that made me a happier person.

Hans and I have been together for six years. We love food. We eat out a lot. We watch so many cooking and eating challenge shows together. On some days he would ask me to experiment making 'this' using 'that' ingredient or create a certain flavor he likes. But in all the six years we were together, his all time favorite among the food I cook is my Singaporean Pepper Crab. He fell in love with it the first time he tried it. And I loved making his belly happy.

I never really cooked that often in the past. It was Hans who inspired me to cook and experiment. He has a great appetite and is very critical. On some days, I want to bang his head with a pan (kidding) when he gets too irritatingly critical (and I get too 'pikon'). I never give up until we come to an agreement that our different preferences in taste have some sort of compromise and after Andi approves for kid friendliness.

This blog entry is to commemorate the blissful six years of my life with Hans and how he brought out the best gift that I have that brings me happiness everyday.

I used to believe that it was okay not to have a talent, because after all, I was good in mathematics. But I do not deny that as a kid, I sometimes felt sad because I could not sing, dance, nor ride a bike. I was only good in school.

No one is without a gift. No one is without talent. One day, you will stumble upon a person, a sight, or a thought that will lead you to this discovery.

As for me, it was a person. A very special one.

He has seen me at my worst but loves me every day whether I am a monster or a doll on any particular day.

Everyday, my heart is filled with joy.

Food Love 7: Beef Tapa

Have you ever wondered where you can get the best (moist variety) beef tapa in Cebu? Find my personal favorite at Rica's Cafe by the Maria Luisa road in Banilad. Look for the Angus Beef Tapa on the menu, and have your fill of extra flavorful, melt in your mouth beef goodness. I never got a chance to take photos because every single time I realize that, my plate would already be empty! It's that good!

Food Love 6: Jamón Ibérico

Jamón Ibérico, the finest ham in the world, is made out of pure dedication and love for food craftsmanship (The curing process takes two years!). This love affair is one that you will cherish forever... And forever begins right after the first bite melts in your mouth... Check it out at The Tinderbox. Know more about it here: http://www.jamon.com/iberico.html

Food Love 5: Indian Chicken Curry

Indian food is something Hans and I really love. Taste of India is our pick for serving the best Indian Chicken Curry in Cebu. Try their Chicken Boti Kebab, Beef or Shrimp Biryani, and Beef Masala. (This photo doesn't give justice to the goodness of the dish...)

Taste of India's Chicken Curry

Food Love 4: Cafe Latte

Cafe Latte is my cup of coffee. I like it best in two places: UCC and Gelatissimo (yes, aside from their yummy gelati, they do have coffee!).

Food Love 3: Chosun Chicken

I am a proud Chosun Chicken addict! How much I could have in one sitting is a secret summarized in the words ' A LOT'! Hahaha! It is sooo good! Imagine juicy chicken bites encrusted in extra crispy glazed skin... Yum! Yum! Ask for their sweet and sour sauce when you order :)

Andi with our favorite Korean Fried Chicken

Chosun Chicken!

Food Love 2: Olio

Great food coupled with great service is always a delight to have. Such is a regular thing at Olio, where I get to eat the best lamb shank dish in red curry sauce + couscous. Hans' favorite is the Nebraskan rib eye steak. I personally recommend the salpicao, the scallops selection, and the spiced lobster + risotto. Indulge and be happy!

Lamb Shank in Red Curry Sauce and Couscous

Pan Seared Premium Ostrich Breast, Herb Potatoes, Braised Red Cabbage with Apple and Port Pomegranate Sauce

Spiced Lobster with Canadian Bacon Mushroom Risotto, Lemon Sauce, and Lobster Reduction

Food Love 1: The Oyster Bay Crab

Every food lover shoud try Oyster Bay's Crab. It is the number 1 on my list of signature crab dishes! The dish maintains the delicate taste of the crab by rightly seasoning it with simple spices that mixes perfectly with the crab juices extracted after the cooking process. A must try!

Everything Yummy's Food Love Series

Before we even had the thought of having our own restaurant, Hans and I were (and still are!) in love with good food and dining out. On most days, I travel between the islands of Visayas and Manila. There is a bounty of good eats in so many places but I would say that there is nothing like a good meal shared with Hans, the family, loved ones, and old friends. And so Cebu has the most number in my treasure trove of food love.

My list will not be the common top 10s of Cebu or elsewhere. It is specific to my own pleasure and experience. I am calling it The Food Love Series. It will feature our favorite restaurants and the dishes we truly love .

Catch the daily updates here and on the following sites:

FB: www.facebook.com/everythingyummy

Twitter: @everythingyummy

Broken

We went to kindergarten together twenty five years ago, and then grade school, high school, and went separate ways for college.

I have not seen her in a long time. 

Every single time I get a message from her, I cry tears for so many things like memories, and for all the things I have come to realize... 

'That is how the cookie crumbles', she said to me awhile ago.

Somewhere in this city, she is battling cancer. 

I'm broken.

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Inspirations

There is a purpose to everything and everyone in this life.

Last night, I browsed a blog that featured the adventure park in Danao, Bohol http://www.travelfoodfinds.com/2011/02/danao-adventure-park-bohol.html

I recalled my own experience of doing The Plunge in that place... To give you an idea, this is what I mean:
http://www.youtube.com/watch?v=a1YJ6vXkUnc&feature=youtu.be

Though I am not an adventure seeking type of a person, scary rides excite me. Conquering my own fears gave me a certain high that I cannot explain.

The past months to me have been (quite) like doing The Plunge every single day. Call me the reluctant entrepreneur, the moody kitchen artist, the temperamental investor, who, through the past months survived on kindness, inspirations, and blessings after I jumped into that huge ravine of uncertainties. All I was sure of was that cooking made me happy.

Sometimes it takes some recklessness to go for our dreams. It was more difficult because I was born of precise science, mathematics, books, and rationality. I had a great job (I still do, thank God!). I did not need more headaches. I did not need more things to plan for and organize, analyze and review.

But you know why I did what I did? It was because deep down inside me, I knew that my wonderful, comfortable life was only a portion of what I really, really wanted to do. I knew I could do more. But I knew it was not going to be easy.

Pursuing our dreams is like experiencing the sickening, whole day love affair with body pain after you do The Plunge (imagine doing it every day, okay...). If it doesn't hurt, you probably just got lucky. It will hurt. I guarantee you. But I also guarantee you that it gets better every single day. The pains of the previous day are usually converted to being the strengths of today and the next days.

Today, I have my little restaurant to add to the craziness of my corporate life (and the lives of my partners, Hans and my best friend Cherry and husband Ray). It turned out to be quite different from the initial plan of it being an American diner. It turned out to be a place that one feels at home with, with that warm, cozy feeling of mom's home cooking. And because we are Filipino, mom's home cooking meant a mixture of many things from different places, all done with her special touch...

There is no place like home - that is always a lingering thought in my head as I hop from one airport to the other doing my day job. I'd always want to be home for dinner or just be home to sleep at home. Home is a special place - it forms the soul of my dreams for everything yummy.

Today I remain to be a reluctant entrepreneur because every drop of barbecue sauce passes through my own hands every Sunday. Yes, that is how it is... I cannot begin to imagine how it would be like if other people started to take over some of the things I do (meaning those that i do not delegate). Surely, these will all fall into place without me sacrificing anything related to my principles in good food. I will figure that out... Well, I hope so!

For now I live for the joy of every single day spent in learning (like a grade school kid in this field) from mistakes, amazement of the approving smiles I see around the restaurant, and new found friendships.

For now I will have to live with the demands of balancing the requirements of my day job on weekdays, restaurant duties on weekends, and being a good mom every single day of my life.

I guess I did not do the plunge for no reason.

I guess I did not love cooking for no reason.

I guess I did not get reassigned for no reason.

It was all meant to be.

I like it.

Changes

Today I say goodbye to my catman role in vismin... and say hello to the general trade in the whole of Visayas. What a perfect time it is... His own. I am 31, and just so happy! Life has never been this busy and this good! I am ready!!!

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SONA 2011 (So what now?)

There's way too much fuss about Noynoy's SONA... Do your part in nationbuilding instead. Ask yourself what you have done to affect change in society.

Do not complain too much if you are only willing to give so little for this country. 

Do something. Talk less. Get busy.

 

What made my day.

'THE' Manny O liked what I cooked yesterday!!!

Yahoo!!!

I can see stars and hearts <3 <3 <3

Sunday is the new Monday

After days of cooking ribs and crabs and doing deliveries, and making new friends in between, I am just about to be down with something.

I have a nagging migraine on the left hemisphere of my head, stuffy nose, and a sharp back pain.

These are the things I have to get used to. Sunday is the day when people love to eat with the family, and more and more people seem to be liking my rib barbecue. I hate saying no to any order as much I I hate bad customer service. So I will be patient...

People always ask me about the rib and barbecue sauce recipe. I tell them I invented it. Yes, I did my research, and yes I studied other recipes. And voila, after months of testing, and several pounds later, I came up with an invention hahaha!

I did not study in a culinary school but have always loved cooking. I do not think I am as adept in the technicalities of culinary art as others. I can say I am good at breaking down a flavor into its components. In short, I can taste what is inside something in more detail than most people can. And having such ability or talent if you can call it one, it is easier for me to create a certain flavor or taste or aroma in food.

My technique involves the layering of flavors. My barbecue sauce is an experience that takes you to these layers of flavors: sweet - sour - tangy - smoky - and a mild lingering pepper warmth. So why did I make it this way? Because I like it this way. I am a biased cook. I please myself first. I never intended to sell anything anyway. But since now that I do, yes, I have made some adjustments here and there especially when it comes to heat and spiciness.

I am inspired by the robustness of the flavors of Indian food, the zing of Thai food, and the variety of Filipino food. Ahhh, I cannot describe everything, because there are just too many... too many food, too many words. Do not get me wrong, I do not claim to be an expert... But I will work on it :)

Barbecued ribs are famous in the USA. But no one knows for sure if barbecue originated there. Anyway, with barbecue being all American (like cowboys, burger joints and diners), I became curious of traditional American food. I started experimenting with pulled pork barbecue, philly cheese steak sandwiches, onion burgers, and other stuff.


My goal is to make these American favorites a little bit more healthier and a tad less sinful. I think that is quite challenging to do, right? I agree. But I also believe that it is useless to make goals that are so easy. When goals are too easy, they should just be called tasks, and not goals.

My other goal is to open a take out counter for the barbecued ribs. It's going to have a vintage American diner feel to it. Oh, I am beyond excited...

I remember wanting to eat good (or great?) barbecued ribs late last year. And then I found myself, making one for myself. And then, Hans and I gave it to friends for Christmas. And then, we slowly got orders in trickles. And then, Meg wrote about it in Cebu Daily News. And now, I am swamped with orders and have a painful back, and a migraine to complete the deal.

Actually, one incident led me to this one being a serious endeavor...

It was after I heard someone (whom I trust to know real good food) say, 'Your ribs taste like the really good ones in Memphis'

It was all I needed to hear.

No accidents

There are no accidents, especially about meeting seemingly random people.

Yesterday, I realized that no matter how much I do not care to be liked with much effort, I do care about what people perceive me to be. I am a working woman and I have to be credible in my chosen profession.

Credibility is being with the right skills, being trustworthy, being an expert in the chosen field who embodies humility in the belief that one can never stop learning, that one can always be better. Credibility is also largely about integrity. Credibility is built by personal history.

History is never without controversies and anomalies. And that being said, I categorize your presence in my life, and the things you have done - useless anomalies.

Without it, my history would have been quite boring. Without it, I would not have tried lashing out harsh words in here. Freedom of speech without responsibility is nothing but yakking, really. You are good at that. Freedom of speech should not be mistaken for truthful eloquence. Do not pretend. (Do you know practice and practise? Hahaha!)

Anyway, thank you for making me realize how much time you have spent on me (although your research efforts were really bad). That made me realize how I am so blessed to be busy. And since somehow, you made it into my personal space this time, congratulations.

I do not believe that you are an accidental anomaly.

You are the best reminder to me, that no matter what ups and downs I go through everyday, I am way ahead of my time, and even yours. As long as I get up everyday and make the most out of my time doing good in what I do good, I will be fine.

You remain to be the greatest example of what NOT to be.

Thank you.

Dear Lie

Dear Lie,

Today I discovered so many things that came from your mouth from one of your good friends. If friends can say such things about you, it is then so easy to be your enemy. As much as I tried to ignore you, (because I really do not have any business with you anyway), your person reeks like a five year old compost pit.

Today I validated some of the things that I long heard of. You speak too much. Fortunately, people are not as ignorant as you are. You claim to be in the know of so many 'in' things, in fact you have these things, yet you cringe at the thought of buying a P1000 pair of jeans for your child. A super mom is never a selfish mom. So don't claim to be one.

You think that I am this evil bitch. Hey, it's the mirror you are looking at. Wake up! Look at you, it is you who depend on people for so many things. You have all the time in the world to bitch about so many useless things. I pray that you get a decent job so that you will not have the time to tell your friends lies about me being an irresponsible PARTY girl. If I have a social life that you envy, get one. It only takes a better personality than yours (oh, I guess that's quite hard right).

If I am irresponsible, what do you call yourself? At 30, I am able to buy things that you can only dream of having. Your bank account is probably smaller in value than my bag collection. So don't call me an irresponsible party girl because I have done so much more worthwhile things to humanity than you ever did your entire life (and you are OLDER!). I am independent, and I spend for my Mother (not the other way around). I do not depend on a man to buy me things that I want because I CAN AFFORD to buy them. In fact, please shut your mouth because in one way or another I have helped you send your children to school without you knowing. Shame on you, ingrate.

And yes, I have a 145 IQ. I heard yours is way down there. So don't ever think I that I can stoop down to your level. I cannot.


So just shut up. It is the best decision you could ever make before I decide to see you in court.



P.S.

I pity you and your grammar.

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Random thought

People open their mouths more than they really have to and use their brains much less than they actually need to.

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Everyday Companions

I call them my everyday companions - the residents of my basic make up kit. I like to keep it simple :) Here are my 8ssentials:

1. MAC Studiofix NC30
2. MAC Select MoistureCover NC 15
3. Laura Mercier Brow Pencil in Blonde
4. Laura Mercier Eye Pencil in Extreme Black
5. NARS Blush in Orgasm
6. Kiehl's Lip Balm 30G
7. Bloom Lipstick in Pout
8. Visine (for instantly refreshed & brighter peepers)

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