..you obviously look forward to dinner.. and I do. I even plan 5 days ahead, having already absorbed what everyone’s like and dislikes are- no yolky dishes; chicken should be boneless (which I now prefer after nearly choking on a small bone); carbs are limited to potatoes and rice; fried stuff only once every fortnight; frozen vegetables cooked in butter.

There aren’t enough fresh vegetables though which I can count with two hands- carrots, broccoli, cauliflower, silverbeet, cabbage, tomatoes, cucumber, lettuce- and none of which are as interesting as splendidly bitter ampalaya or the weed-like papait; the perfect foil to beef and pork; fresh malunggay leaves to go with your free-range chicken; steamed okra for grilled bangus; camote and kangkong for pork-ribs sinigang; or spider beans cooked with tausi beans, tofu and asado pork-belly.

Ayyyyy…anyways, here’s what I plan to make in the next couple of days