School has been swallowing me whole. Not to mention the birthday prep and the party itself for my 21st just a few days back.
I haven’t been posting, and about my food all the more 😦 What I’ve missed is cooking at home. It’s probably not the food, but the cooking that is my comfort; going back to why I started this blog, you’ll know.
And hence, on impulse, I plated up after making lunch today, got my camera and set to work.
So it’s common knowledge I love beef. I also love having myself a good BLT sandwich.
My parents are currently away in Malaysia, and will only be back later in week. With my Dad not around to make dinner, the responsibility naturally fell on my shoulders to “tank”. I blame my ovaries — wait, before you freak out at my preposterously crude remark, do understand it’s because I have two brothers and being the only daughter… You get my drift.
Now this is really a challenge. Settling my meal is easy; I’m O.K. with quick salads or sandwiches. My brothers? Hm, not so much.
Check out my attempt at striking a balance: give and take, with a little compromise.
So I haven’t updated in a while. I’ve found I actually have other things to do with my life, ha.
Anyway, as promised, I’m back with the potato gumbo recipe.
I hope all of you have been looking forward to this post. (Well, even if you haven’t, I’ve got one fan for sure — K has been bugging me to get this recipe up because when we had it over dinner he just loved it so much!)
And, if I hadn’t previously already mentioned, K is quite the foodie. So… You’ve definitely got the free hand deciding whether or not to trust his judgment; but if you love food too that shouldn’t be too hard a decision to make. I mean, just saying 😉
I couldn’t think of shorter name for this dish. There’s just so much in it that I can’t quite describe it fully.
The lemon-infused chicken has been something I’ve wanted to cook for a while, after reading about it in the chicken cookbook I’m currently onto. The idea of little lemon pockets in chicken breast sounded too… Adorable.
And then for the spaghetti — I was browsing for Swiss chard recipes (as I happen to have had some in the fridge that needed to be used quick) and chanced upon one that sounded like it could pair well with the chicken.
It was all a series of very unfortunate events, that led to the most pleasant discovery.
A few months ago, I decided to pick up simple, healthy cooking. I admit I used to be really afraid of the kitchen, and a tad too apathetic as well — “What’s the big deal with cooking? It’s dirty work and time-consuming. I just want to have food on my plate and to eat it.”
Yet, as I’ve discovered, it’s really not that hard once you get the hang of it. In fact, I dare say I’ve been drawn to the Dark Side: addiction to cooking! 😀
Why I say this is particularly fun is because staying on campus means I’ve got limited grocery supplies in the fridge. Each weekend I’ll stock up at the local supermarket and whatever I get has to last me the week (painful, I know). And so I took it upon myself as a challenge to create healthy, yummy dishes in whatever combinations my taste buds deem fit. It’s all like a game, really!
Today’s feature is something I created last week for lunch.
It’s got the right mix of vegetable, protein and oil so I’m taking a bet here by saying it’s a pretty decent addition to your meal!