Carpe diem...
It is so true what they say, that a woman gets better with age. In my case, I think I'm getting braver. Now that I am 38, almost 40 really, I feel I finally have enough courage and wisdom to try things I never even dare think was possible before. What do I have to lose? I'm getting older everyday, and time is passing me by. Do I just sit and wait? I begin to ask myself, as each day passes, do I allow myself to grow older wiser? Or do I remain shrouded in ignorance? Life is not a rehearsal. The past, present and future are all one. What am I waiting for? In just 10 more years, i'll be fifty. What am I waiting for? Live now!!
So I did. I finally did it. I didn't think it was possible, but I did it. Over the weekend I did something I've never done before, I never thought it was within the realm of possibility. Other people do that, I always said to myself, but not me, I simply don't have it in me. I've heard rumors, whispers from people in the know. The thought that I would do this now, of all times, was so totally outrageous. But I took the leap anyway. And then after all was said and done, I discovered that not only did I have the courage to finally take the plunge into the unknown, but I liked it. I liked it so much I did it again, day after day, for 4 days straight. I even started experimenting, delving deeper into the unknown. It was exciting, invigorating, thrilling beyond my wildest fantasies. And, it was absolutely sensually, almost wickedly, delicious and exotic. My body couldn't get enough. When I think about it now, I can't help but ache and yearn for more.
It started Saturday afternoon, after I saw my shrink. The sun was out. It was a beautiful day. I felt renewed with confidence, I felt daring. I decided I'd try it once and for all. I'd surprise everyone. I wasn't sure if I could do it, but I thought, this is the day. After all these years. This is the day I am finally going to make... chicken adobo.
My mother, not being a cooking kind of mom, never taught me how to cook anything, except for rice (being the good Filipina that she is). All I know is there's vinegar, soy sauce, garlic. But how much and what where the proportions? What kind of soy sauce? Kikkoman or the filipino kind? Are there other ingredients? Do you brown the chicken first? Do you marinate? Or do you just put it all in a pot? Is it like stew? Like soup? How much liquid should there be? Do you boil it down to something like a reduction? What IS a reduction anyway? How long do you cook it? Are there herbs? Salt? Pepper? It's just so complicated!
I thought, bahala na man! Let's just do it. I bought chicken drumsticks, put them in a big pot. I added vinegar, soy sauce, garlic. I just poured. I waited for it to boil. I watched the pot, not sure of what I was doing. Am I just wasting fowl? And think of the children!! What will they eat if this doesn't work out. We will surely go to bed hungry tonight if this doesn't pan out.
After what seemed like ages, I took a tiny spoonful of the brown elixir, the acrid scent of boiling vinegar scorched my throat and burned my eyes. I closed my eyes, and sipped. Hmmm, not bad, I think it needs more soy. Then out of nowhere, inspiration... Bay leaf! Somewhere a voice within me said, add some bayleaves. So I did, and then I waited again...
I served the brown concoction to my kids. "Ooooh Adobo!!" Raffy said... pronouning the O like in "donut". How do you know what Adobo is, I asked. I've had it before, it's delicious, he said, wide smiled and expectantly. They dove in, and ate. I held my breath. I watched them in silence. Then the sounds of glee came pouring. Oh it's so good Mom! I want more! I want seconds! I want more sauce! I need more rice! I couldn't believe it. It was a success! We ate almost all of it.
The next night, we had adobo again, this time I added more chicken, even chicken gizzard and hearts. We couldn't get enough. I discovered adobo pairs well with Sauvignon Blanc.
"Adobo again tonight?" I asked them on the third night. "Yay!!! Yes, more adobo!" they claimed unanimously. On a tip, I used balsamic vinegar instead of regular vinegar, and I added brown sugar. It was even better than the night before. "Ooh it's a little sweeter tonight Mom, I like it!"
I've never in my life cooked adobo. My kids have had it only once or twice before. I never questioned who I am as a Filipina woman. But this newfound knowledge of an age old recipe, from my ancestors, my people, has renewed my sense of Pinay identity. I feel reconnected to my ancient past, the spirits of long ago guiding me as I feed my children the food of our culture. I can do anything!! I am glad I finally took the plunge and finally learned to cook adobo. The mystery of adobo has been revealed! Now that I know how to make it, with god as my witness, we will never go without adobo again!
Next time, maybe tomorrow night, I'll try it with lemongrass...
Kids, we're having adobo tonight!!!
(photo taken from the Web)
So I did. I finally did it. I didn't think it was possible, but I did it. Over the weekend I did something I've never done before, I never thought it was within the realm of possibility. Other people do that, I always said to myself, but not me, I simply don't have it in me. I've heard rumors, whispers from people in the know. The thought that I would do this now, of all times, was so totally outrageous. But I took the leap anyway. And then after all was said and done, I discovered that not only did I have the courage to finally take the plunge into the unknown, but I liked it. I liked it so much I did it again, day after day, for 4 days straight. I even started experimenting, delving deeper into the unknown. It was exciting, invigorating, thrilling beyond my wildest fantasies. And, it was absolutely sensually, almost wickedly, delicious and exotic. My body couldn't get enough. When I think about it now, I can't help but ache and yearn for more.
It started Saturday afternoon, after I saw my shrink. The sun was out. It was a beautiful day. I felt renewed with confidence, I felt daring. I decided I'd try it once and for all. I'd surprise everyone. I wasn't sure if I could do it, but I thought, this is the day. After all these years. This is the day I am finally going to make... chicken adobo.
My mother, not being a cooking kind of mom, never taught me how to cook anything, except for rice (being the good Filipina that she is). All I know is there's vinegar, soy sauce, garlic. But how much and what where the proportions? What kind of soy sauce? Kikkoman or the filipino kind? Are there other ingredients? Do you brown the chicken first? Do you marinate? Or do you just put it all in a pot? Is it like stew? Like soup? How much liquid should there be? Do you boil it down to something like a reduction? What IS a reduction anyway? How long do you cook it? Are there herbs? Salt? Pepper? It's just so complicated!
I thought, bahala na man! Let's just do it. I bought chicken drumsticks, put them in a big pot. I added vinegar, soy sauce, garlic. I just poured. I waited for it to boil. I watched the pot, not sure of what I was doing. Am I just wasting fowl? And think of the children!! What will they eat if this doesn't work out. We will surely go to bed hungry tonight if this doesn't pan out.
After what seemed like ages, I took a tiny spoonful of the brown elixir, the acrid scent of boiling vinegar scorched my throat and burned my eyes. I closed my eyes, and sipped. Hmmm, not bad, I think it needs more soy. Then out of nowhere, inspiration... Bay leaf! Somewhere a voice within me said, add some bayleaves. So I did, and then I waited again...
I served the brown concoction to my kids. "Ooooh Adobo!!" Raffy said... pronouning the O like in "donut". How do you know what Adobo is, I asked. I've had it before, it's delicious, he said, wide smiled and expectantly. They dove in, and ate. I held my breath. I watched them in silence. Then the sounds of glee came pouring. Oh it's so good Mom! I want more! I want seconds! I want more sauce! I need more rice! I couldn't believe it. It was a success! We ate almost all of it.
The next night, we had adobo again, this time I added more chicken, even chicken gizzard and hearts. We couldn't get enough. I discovered adobo pairs well with Sauvignon Blanc.
"Adobo again tonight?" I asked them on the third night. "Yay!!! Yes, more adobo!" they claimed unanimously. On a tip, I used balsamic vinegar instead of regular vinegar, and I added brown sugar. It was even better than the night before. "Ooh it's a little sweeter tonight Mom, I like it!"
I've never in my life cooked adobo. My kids have had it only once or twice before. I never questioned who I am as a Filipina woman. But this newfound knowledge of an age old recipe, from my ancestors, my people, has renewed my sense of Pinay identity. I feel reconnected to my ancient past, the spirits of long ago guiding me as I feed my children the food of our culture. I can do anything!! I am glad I finally took the plunge and finally learned to cook adobo. The mystery of adobo has been revealed! Now that I know how to make it, with god as my witness, we will never go without adobo again!
Next time, maybe tomorrow night, I'll try it with lemongrass...
Kids, we're having adobo tonight!!!
(photo taken from the Web)
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