Random thoughts during the first monthly period after giving birth and exclusively breastfeeding

1. Wait, what? Oh drats.
2. I can get pregnant again! Oh no!
3. I can get pregnant again! Probably twins? Yey!
4. How long did I skip this? 19 months? Not bad.
5. Ugh. I forgot how messy this could be.
6. Did a hundred elephants die in there?
7. Need to change again? Eew.
8. I'm not really angry - these are just my hormones wanting to wring this person's neck.
9. Maybe it won't be this bad next month.
10. Oh I miss pregnancy.

A day of errors - Nov 2, 2014

Have you ever had those days when you are excited to try something but it doesn't work out the way you envisioned it?

Today was one of those. After such a fun-filled and prayer-answered day yesterday (will tell you about it soon), I was looking forward to make puto for snacks before we went to church. I had googled the recipe a few days back and was so excited especially since dad brought back Lola Dely's steamer from Antipolo.

Dad and I talked the recipe over and he was commenting that instead of buying the dry rice flour, we should buy the ready-to-use galapong instead.

To make the long story short -- the lesson learned here is rice flour is different from glutinous rice flour. Duh. Sayang, it was cheesy pa man din.

It was a good batch of kutsinta/tikoy/maja blanca though.

Later that night, I planned to cook food for Miko to eat throughout the next few days. I steamed squash and brocolli and proceeded to make him a vegetable patty. I just mashed the squash and brocolli, then added cheese and a scrambled egg yolk (since most allergens are found on the egg white). Then deep fried dollops of the mixture.

Lesson learned: stop cooking this for Miko. He doesn't like it. Ate and Kuya ate one patty each and refused more.

What are your misadventures in the kitchen? Let me know and let's laugh talk about it okay?




You can read about other kitchen adventures here.

Siopao Sauce recipe (naks!)

We bought a pack of cheap siopao at the supermarket last week. By cheap, I meant that the siopao was more like a mantao - puro tinapay. It's like the bola-bola filling was just 1/8 of the whole thing. Parang binobola ka lang na bola-bola siya. (Achiche! Corny!)

Tha pack of 10 also comes with 2 sachets of siopao sauce. Now for somethng that is more bread than meat, ofcourse you need a lot of sauce diba? So I did a quick google and found a recipe for siopao sauce. The recipe called for onions and garlic and star anise. Being the tamad that I am, I decided to skip those and made my own.

Today's blog is about how it was made. Naks!

What you need:
- pork cubes
- water
- sugar
- soy sauce
- worcestershire sauce
- salt and pepper
- sugar
- cornstarch
- Tito Franco as the taster - o diba, we love him that much! :)

How we did it:
1. Dissolved 1 pork cube in 1 cup water.
2. Added 2 tbsp sugar, 1 tbsp soy sauce, 1 tbsp worcestershire sauce.
3. Added salt and pepper to taste.
4. Tito Franco tasted it and complained that it was too salty.
5. Added 1 tbsp sugar. Still salty? Added 1 more tbsp. Salty pa rin? We added 1 cup water and 1 tbsp sugar. At this point, I dunno how much sugar was added. We just keep adding until I felt it was no longer too salty.
6. Once an agreement was made on the taste, we dissolved 1 tsp cornstarch in water. Add to the mixture and stir until thick.
7. Oops! Didn't thicken enough. Dissolved one more tsp cornstarch in some water.

Taste taste taste! Eventually, you'll get the right mix of salty and sweet, as well as the thickness that you're aiming for.

Dad loved it! Ginawang dip instead of sauce! Hahaha.

Not a very helpful recipe no? Treat me to siopao and I'll show you how to do it. Love you 'nak! :)

The *star* is the siopao, ofcourse, and not my sauce. :)