I’ve always loved to cook. I’m not a chef, though. I’m just your ordinary working wife who cooks for her husband during weekends. I say only during weekends because we get free meals on weekdays courtesy of my MIL. (But that’s another story for a different time.) The only time I don’t get to cook for my husband is when I’m too lazy to whip up anything edible and just resort to eating out or delivery (my treat, of course!).
I learned how to cook from my mom who’s very good in the kitchen. Actually, it was she who taught me not to be afraid when cooking. I remember she once told me when a dish you cook turns out bad, you just charge it to experience. You can always cook the same dish again with good (or better) results, anyway. So far, majority of the dishes I’ve cooked have been well-received. And I’m proud of myself for it.
Continue reading “Never Afraid to Cook”
Last Friday, which was a holiday (Chinese New Year), we unofficially shifted to brown or unpolished rice. All our meals last weekend, except for our Friday dinner where we had unlimited dimsum at Kung Fu Kitchen in The District Imus, included brown rice. It was a mutual decision for the hubby and me (though I’d admit I had bugged him about it until he realized I had a point) and so far, we’re enjoying it.
one of our meals with brown rice
In the three days (Friday, Saturday and Sunday) we consumed brown rice, I noticed that it made me full longer. I also liked it’s texture. The cooked grains are firm but not too hard to chew. It’s like I’m eating fried rice (I love fried rice of all kinds!) except that it’s not oily at all. And another thing, brown rice is more “raised” or maalsa than your regular white rice. That’s economical because it means you get more cooked rice at a lesser amount of grains.
Continue reading “The Shift to Brown Rice”