Cook and Brew.

March 15, 2009
At Sonya’s Garden with my Twitter Bebot Friends.

“Eat together and not separately, for the blessings is associated with the company.”
~ Ibn Majah

This commercial has been a long time favorite of my baby since he was a few months younger. This is his first ever favorite commercial and this never cease to catch his attention whatever he’s doing. Well, as the message of this song conveys, I do hope that he’ll love to eat veggies more as he grows up.

Here’s the translation of the lyrics:
Title: Makulay ang Buhay (Life is Colorful).

Vegetables, you’ll search for them when not served
Sauteed vegetables made meaty by Mom
That’s why vegetables are my favorite

Life is colorful
Life is colorful with Meaty sauteed vegetable

By the aroma alone, you can already taste
With the taste, you’re a winner
Bitter gourd, stringbeans, sayote (chayote), squash
It’s happier if it’s sauteed with Meaty

Life is colorful
Life is colorful with Meaty sauteed vegetable

For every bite and chew there’s happiness
Full of nutrients, full of energy
It make us very very happy both in studying and playing
So come on kids and taste it

Life is colorful
Life is colorful with Meaty sauteed vegetable

Life is colorful
Life is colorful (it’s yummy) with Meaty sauteed vegetable

The husband wished for any chicken dish for dinner that has sauce or any that isn’t dry or fried. So here come my cookbooks to the rescue. But I halted for a while when I encountered the term “Baste“.

Wikipedia defines “Basting is a cooking technique, and usually involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then is periodically coated with the juice or marinade as it cooks.”

This term can often be used around the holiday season when the Thanksgiving turkey comes out. Roast lamb or chicken are often basted with the juices in the pan during cooking, in order to keep the meat moist and for an added flavor. Several liquids may be used for basting meats such as broth, melted butter, pan drippings, or a combination of these ingredients.

The theme for this week’s Friday 5 is very timely since my little boy will be having his first taste of orange this weekend. Although, he’s been given the go signal to drink orange juice since his 5th month by his pedia, I’m not that keen of giving him sweet fruits at the time being yet because according to most of the baby books I’ve read, it’s advisable that he be introduced first to rice cereals and vegetables which we have done in the past week.

Anyway, on to the Friday 5.

1. What’s your favorite orange-colored food? The fruit orange and a street food called, tukneneng (fried quail eggs wrapped with flour and on orange ingredient that I’m unfamiliar with)
2. What’s the best way to drink orange juice? Chilled
3. Which candy’s orange-colored pieces taste best? not fond of candies now but probably I’d say orange pieces of M&Ms.
4. What are your feelings about orange soda? Like it but not so fond of it.
5. When did you last wear an orange item of clothing? Don’t own one.

Mom and Grandma arrived early this morning from an 8-9 hour bus drive from the province up north. Their arrival would mean a giddy giddy stomach later because they have lots of native foods in tow: homemade longanisa, tinapa, tulya (a clam species that is good for breastfeeding moms, they say), tupig, carabao milk candies, and crunchy chicharon. And the happiest of all, of course, my overly delighted stomach and my son who’ll be feeding from me through my milk. Happy Feasting to me!!!