Day 23: Friday

I started writing something in the morning but work got in the way, so here we are, with photos again. I suddenly remembered that I have Google Photos; I think these were from Instagram and as you can see, food is never far away from my mind.

Day 22: Work, work, work

Don’t want to talk about it really, work I mean.

Today the government announced going down an alert level next week, but nothing much will change really. I think this is more of an easing for businesses who keep complaining about draining profits. Malls and restaurants will still be closed, but there will be more deliveries- McDonalds, KFC anyone? But food deliveries are expensive so aside from that one KFC meal, I’d stick to going to the supermarket which I enjoy, and cooking my own meals.

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Day 19: You're allowed one 'unproductive' day

Well, not really when I’ve managed to get a head-start for tomorrow’s work schedule; read all the documents; tested the new builds in the back-end; fixed up my documentation notes. When I was younger I didn't have much of a strong study ethic because I didn't see any value in it for me, but now I do. Nothing is worse than coming up to a Monday unprepared mentally and physically.

And there’s no excuse because as an adult with adult resources at your disposal, you can be prepared- your clothes (I always wear nicer things on Monday); your face (I wind down early on Sunday so I could rest earlier than usual); your lunch (I make my best lunches on Mondays); your tasks- I check all my emails and my scheduled meetings and make a mental map of how I’m going to tackle the day ahead.

And today was no different- but other than that, I didn’t do anything else. Finally finished the Netflix show The Final Table where the eventual winner was someone who didn’t have much of a personality and because everyone worked in teams before the finals, was also someone who didn’t seem to put in the work as much as the other guy who also made it to the finals (that’s what we see anyway on screen).

And there’s a lesson there actually that I should remember - don’t be too prepared; don’t be that bitch who always makes it a point to be too extra. Life is too short- and uncalculated- for you to be always calculating when you can actually relax once in a while. Loaf around. Do nothing for a change. Just this once.

The unassuming Tim Hollingsworth won Netflix’ The Final Table, with a dish he’s cooked before, that trumped the inventiveness and audacity of his competitors. At the end of the day, even chefs who call themselves progressive stick to old habits and …

The unassuming Tim Hollingsworth won Netflix’ The Final Table, with a dish he’s cooked before, that trumped the inventiveness and audacity of his competitors. At the end of the day, even chefs who call themselves progressive stick to old habits and inevitably pick a dish that is neither inventive nor bold, but settled and perfect.

Day 18: Easter

This is not the Easter I know.

My mom spent an Easter with us once in New Zealand and we were looking for fish or seafood and we found squid at Pan N Save that still had ink- they forgot to clean it- and we had to beg and explain to the person at the counter that we wanted it that way.

I remember the long, quiet days when we were little which I didn’t mind; and when we were older, the purely social excursions to church for the Stations of the Cross, where you dressed up and checked out (and judged) everyone you saw. I think I was 13 or 14 and I got obsessed with penny-loafer shoes which I wore with no socks and pegged jeans. I did get them though how, I cannot remember (nor why I was obsessed with them in the first place) and wore them (with a white shirt ) to church to do the Stations of the Cross.

I was looking at my feet the entire time and to this day I can remember their satisfying click on the stone floors and how the new, stiff leather chaffed at my feet but which I didn't mind.

I bought the lamb online- butterflied and boneless South Island grass-fed lamb. For dessert, I thought of making the hot-cross buns we’ve been keeping in the freezer into a bread and butter pudding.

The stuff I would swap for lamb- charcoal-grilled bangus with squid cooked in its ink and vinegar; pan-fried tilapia with a squash flower salad dressed in calamansi and fish-sauce; steamed river shrimps with an egg omelet. And the best Easter Sunday lunch? Lechon.

But this is the Easter I now celebrate so…

Day 17: Nothing much

Found a few more clothes in the garage that I’ve barely worn; and they’re clothes that aren’t exactly cheap. Ugh I know- it’s some form of addiction- buying clothes. My mom has always said that I’ve gotten my vanity from Tatay…well. So I laundered them, did an electronic mail-out for work, tried but failed to find resistance bands that I thought were in the garage, and did exercises with weights.

Exercises- still something I haven’t been able to fully do, along with writing and drawing..life is hard!

I also read somewhere that the corona virus can travel up to 13 feet, and that samples taken from the shoe soles of medical staff working with Covid-19 patients tested positive; that if you weren't cautious, your damn shoes can be carriers of the virus!

Did roast pork-belly but I still have to find that fool-proof recipe for really tender- but not falling off the bone tender- meat. Used individual springform pans for scalloped potatoes and kumara and next time, I should just omit kumara. It’s just too sweet! Might try and do a spiced kumara pie or something next time.

Did trendy charred broccoli and realised that I should have blanched it before-hand; it was a bit too al dente and there’s a fine line between burnt and charred.

Day 15: An essentially lazy day

This was a day-off, one of my days in lieu that i needed to get rid off. It was supposed to be rainy, even stormy but Auckland’s dysfunctional weather system was true to form. Tricked me to doing laundry and 2 hours later, in the middle of bawling over Youtube videos of child-singers and their sappy stories, I had to run outside to bring the washing in before everything was totally drenched.

I could have left it outside, but I have this belief that rain is essentially dirty; and that clothes that get drenched in the rain and later dry out, are dirty- contaminated. But that’s just me. I later dumped the clothes in the dryer and couldn’t be bothered hanging them back up.

But it was an otherwise lazy day. I did check my email several times, answered a few urgent ones. Our project manager rang my office phone line- it was off- like a million times- this woman who the other day, could barely talk with a throat infection that wasn’t Covid-19, but was severe enough that she declared she was taking a break. And now she was calling again. Totally ignored her.

-wiped down the kitchen with a Dettol disinfectant and the smell reminded me of my Tatay’s (my mum’s dad) fondness for Lysol- that hospital-y, piney smell.
- Watched ‘The First Wives Club’ on Netflix. I have this thing with watching movies I’ve already seen; I skip through the non-exciting parts and finish the movine in 15 or 20 minutes.
- Went through my ‘shopping list’ again but I really shouldn't . I don’t need new pants, hoodies, these nice transitional henley shirts, a new winter jacket, a new pair of glasses. Actually I do, but I’m not convinced that they’re NOT essential.

For dinner, finally made a version of ‘laing’ that I’ve always wanted to do with neither traditional gabi/taro leaves or fish-paste (bagoong). And it worked. Swiss chard or silverbeet is similar to gabi and holds itself well when you cook down the coconut milk to that point where the sauce is thick. You still want that saltiness that you get from bagoong but I thought that more than saltiness, it’s that umami flavour you want and thought that anchovies would be the perfect substitute. And it was.

The one thing I would change would be the choice of pork cut- I used pork scotch which I didn’t render well. I would use pork belly the next time which I would pan-fry until crisp.

Day 11: Productivity works best if you're used to it

This is an interesting article in the NY Times, (Stop Trying to Be Productive) because in a lot of ways, it’s true. Like I see a lot of fitness stuff (fitness influencers are having the time of their lives right now) and I think- good luck with that! Lucky for you with winter coming, you can hide those pounds acquired from all that panic-buying under your winter layers 😂.

My advantage is that I’m used to it. Before living in New Zealand, and back home in Pangasinan, I spent three lucrative years doing ‘freelance writing’ after quitting work at the Provincial Government. It was 24/7 and full on in front of your computer the whole day. I’d take a breather and finish at 6pm after which I’d either go out on my motorcycle or bicycle, or go drinking with friends. On weekends, I’d let the help rest and I would buy and cook anything I wanted for the family (my mom and my brother and his family). I really didn't go anywhere else and my circle of friends was small and I never did see them that often. I never deviated from that schedule though I went to the gym on and off.

When I got to New Zealand, it was more of the same and even more so because I don’t drive. Weekends are the library, or the mall, and making meals of course.

Probably the only thing that I miss is going to the supermarket because yes, I go to the shops nearly everyday. While I can plan meals seven days in advance in my head, there is a day when I suddenly don’t like to make what I had planned. A food ingredient, or a craving or a dish’s complexity would trigger it and I would reshuffle in my head, all the ingredients I have on hand and see if I need to get something I don’t have in my pantry.

Otherwise, easing into this is like slipping into your pajamas. Sure, I’d like to do more and be more ambitious like everyone else, but it’s really one chore at a time which I’m ticking off. People don’t realise that accomplishing even what seems to be the smallest of things is in itself, a big deal; eg. we would grab a paper napkin, or posted mail to use as a coaster when we’re in the lounge with drinks so we wouldn’t ruin the surface of this $800 coffee-table we bought a couple of months ago. Today, I went to the garage and hunted down these left-over ceramic tile pieces that we threw out, sanded the bottom and now they’re on the coffee-table as coasters- took all of 20 minutes. I finally also repurposed a plant-pot into a pencil and pen and finally got to organise all the drawing stuff I have still in their boxes; and as a result, out of their boxes, I was able to clear my desk and have space for other things.

I also cleaned the bathroom; sorted my shoes; looked up a site where we could buy lamb for Easter and vacuumed (you can never vacuum enough).

And yes, as I’ve planned, I was able to make an apple and feijoa crumble as well.

Being truly productive is using the time you have for things that really matter to you- and not from what you see or read from the goddamned Internet.

Day 10: Essential chicken

We went to the supermarket 30 minutes before opening just to make sure I would be at least one of the first five people to wait in line- turns out, 20 or 30 more people had the same idea and were there earlier than we were. A big burly Pacific Islander was literally supervising the queue as a bouncer would in a hot night-club and 10 minutes before New World opened, was picking out people in the line he judged as ‘elderly’ to get in first. Yes- in this new normal, senior citizens trump the young.

But it didn’t take that long really, or maybe I’m just accepting of the fact that I had to wait my turn, and that I am fortunate to be living in a country where there are no food shortages- but where there are plenty of stupid people whose sense of self-preservation is skewed towards ignorant dismissiveness and the endangerment of others.

In spite of being inside my Zen bubble, it was still exhausting. And I still couldn’t find proper lamb, but did get ice cream, and would have to make do with frozen hot-cross buns turned into a pudding. Ahhh food. It’s all I ever think about and the only saving grace of the day would have to be the fact that what I made for dinner today is my absolute favourite.

Now this is essential food- singularly nourishing, simple and clean (always get the best organic, free-range chicken you can buy).

Day 9: A whole bunch of things I'd like to say FUCK OFF to

What you can do in 20 minutes (lockdown day 7)

Because we’re tethered to our (remote) phone system, you need to observe the usual breaks like morning tea (30 minutes) and lunch (also 30 minutes). So what can you do in 20 minutes?