Life is like adobo:

1. You can have it in two ways (white or dark) and both are equally good.
2. It’s so simple and uncomplicated to make, that it’s stupid
3. The worst thing you could do, is over-complicate it
4. Feel free to improvise; it wouldn’t change it.
5. It won’t be to everyone’s liking, but what it’s important is that you like your version.

Sorry, but New Zealand just doesn’t do great cakes

The photo above is a cheesecake with a sliver of mochi at the bottom. It’s woefully small- my butt cheek is bigger and more substantial (now that I’m doing squats a lot). And it costs $45 per half or $110 (with delivery) for half an Ube and half a Biscoff. It’s great, don’t get me wrong, but not $110 great. Maybe, I wouldn’t have minded the price had it not arrived through the wringer of a courier debacle, because how many times have we been in a situation where we let go of a substantial sum, but didn’t mind the expense, because we got what we wanted right there and there?

But I had to wait nearly a whole week for this one and in that time, the expectation grew and grew in my head until the courier dropped off a teeny-tiny box and I thought, is this it??

I’ve certainly had a run of disappointing cakes this year, all bought with the expectation, that at a specific price point, then it must be really good. When we were in the Philippines in June, I made a mental note to try and get something (silvanas, sans sival from Goldilocks or Red Ribbon), but never got the chance. We had some cakes though for my mum’s birthday, and they were unquestionably great. Not a single thing to criticize about them. And they cost the equivalent of NZ$16.

But I’ve set out a challenge for myself - I will try and make my own mochi+cheesecake.

Eggs, eggs, eggs

There’s nothing to eat in the house by way of snacks or nibbles. Crisps are only for Fridays or Saturdays. Bread is a treat. Biscuits are foreign. But we always have a tray of eggs. I cook three in a small frypan, putting in a little bit of water and putting a lid on top so that the steam cooks the yolks. A dab of butter, and onto a plate, dressed with chili oil and bagel seasoning.

It tides me over until dinner.