The Breakfast Theory

So here's the thing about local food. They're reeaaalllyyy good but hard to make. At least that's how I feel when I read the recipes. They are intimidating. One of Mama's cookbook is so old the pages are brown, brittle and tattered and the author unknown because the cover has been replaced with black cardboard. I was flipping through it because I needed to cook something new and I couldn't google because of my slow connection, low patience and time constraints. I found about 2 that I'd like to try when I saw this recipe for a Spanish style tomato sauce. I was thinking more like the kind they have with the sardines. This is totally embarrassing because you are about to discover just how mentally slow I can be at times. I thought I'd have the pasty kind of tomato sauce that has a bit of oil from cooking it too long. I only realized I was making the kind you can use for pasta when after 45 minutes (it requires a whole hour of slow cooking) there were no trace o...

I've been cooking more for the past few months since my mom's stroke, and 90% of the time I've no idea what I'm doing. 10% of the time I'm either just frying or cooking adobo (pork, my self-proclaimed specialty). But as you know, stroke patients are kept on a strict diet. So at first steamed fish, chicken and vegetables were all she ever ate. But who wouldn't tire of that after two months?! So out with the cookbooks it is. Everyone in my family cooks because we love to eat. But in every family there's that one person who can't do anything right. In the kitchen, that person is me. When we were teenagers, my sister loved to bake and ofcourse I loved helping her. She has very long patience for my inadequacies but the last straw came when I got the table knife stuck between the electronic whisks! And they still laugh at the time my mom was coming home late and I was the only one left at home, so she asked me to prepare the food she was going to cook. She...