Saturday, 16 September 2017

We copied the pasta night tradition from the movie Hancock. Instead of Wednesday though, we have it on Thursday. We alternate tomato sauce and white sauce.

This is one of the variations of white pasta. When I say variations, I meant the pasta that we use - spaghetti, spirals, penne, etc. They are gluten free - obviously from a packet. The sauces are store bought too. We are not fussy. The constants? Heaps and heaps of grated veggies - mushrooms, carrots, zucchinis, onions, garlic, capsicums, celery, spinach. Plus different spices. We use diced ham or bacon for meat. 

Thursday, 14 September 2017

I saw a recipe in Facebook - you know those time-lapse videos that just pop-up on your feed - for cooking steak. And I thought, it was easy (a part of it anyway) and we are due for a new recipe.

Wednesday night is steak night at home - may it be pork, beef or lamb chops (I categorise lamb chops as steak - don't argue).  This means easy night.  We sometimes have steam frozen veggies or with baked beans and eggs.  Easy peasy.

So the new recipe?  As I have said, I didn't use all of it.  The steak was supposedly baked but I can't be bothered for that.  I mainly copy the making of the juice - butter, garlic and rosemary (even the rosemary is dried not fresh - but we make do). I made the sauce/juice separately and bathed the steak when they were cooked.  Cook the steak as you like.  And ta da!  It actually turned out great.

I took time to search for the actual recipe and I think, this is it.

Thursday, 4 May 2017

Being Filipina, I eat almost any fish. I am not quite selective with how it is prepared – with bones or without bones. The only thing that I don’t like about it when it is in a soup – but there are fish soup that I like so really, it comes down to taste. But living with my husband who’s an Aussie through and through and maybe a bit spoiled, he will only eat fish prepared without bones. He said that he wants his food hassle free – he doesn’t want to pick. I’m really the complete opposite as I want mine with a bit of bone that I can pick around or with crispy bones. But, each to his own.

As the type of fish, we mainly preferred snapper. It has a mild flavour. But in Easter this year, I decided to re-introduce salmon to my family. Mcj always said that it is an acquired taste as salmon has strong flavours. I like it myself but I can’t serve food that is not liked by everybody at home. This time though, it was a hit. I cooked it very simply, shallow fried – skin crispy. Of course, well seasoned. I have an assistant who does all that.

So now, salmon is one of the fish meals in our weekly menu. I hope we don’t get tired of it. I was told, one slice is more than enough as it is filling. Now, I’m on the hunt for appropriate side dishes (aside from researching for guitar acoustic at I was told, peas are good with it. But what else? Any idea?


Life in a home with gluten-free diet, preventing Diabetes 2 and trying to be lactose-free. And a little bit fussy child. It sounds difficult and complicated but not really. It's been roughly ten years on - we have a lot of practice.

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