Sunday, December 03, 2006

Hubby the Chef

The Hubby's been able to cook more lately. Which is great because I don't really feel like cooking much these days, and my palate has been off--I can't get the taste right. Either too salty or too bland.

Of course, since The Hubby has been in charge, we've been having a lot of his type of food, the very Pinoy/Laguna dishes, which I've never really eaten too much of in my life. First off, we've been having a lot of seafood. I never got used to eating seafood; in Baguio seafood is rare and expensive. In Laguna, it's in abundance. While we're on his-province/my-province food, one thing I cannot get is how he does not consider plain vegetables a main dish. It's always a side kick to something else. In our Baguio house, veggies ruled. We can actually eat salad and consider that a full meal. I love stir-fried veggies, sometimes with the token pieces of meat, sometimes plain veggies. Often with chicken fillet or ground meat.

At any rate, I've enjoyed what The Hubby has been cooking. He has this amazing shrimp in coconut milk thing that makes me eat like there was no tomorrow (and I'm allergic to shrimp! or at least I was...haven't been getting my crustacean allergy lately). I was able to duplicate his recipe yesterday though, and The Hubby even said that I cooked it better than he did *ear-to-ear-grin*.

Then he had this galunggong dish--not your ordinary GG! It was his own version of this Italian fish dish with salomiglio sauce. Yum! I don't really like galunggong (or any bony fish for that matter, since I am lousy with getting the bones out and being the low EQ person that I am, I find the debone-as-you-eat process too tedious to be really worth the effort, which is why I love canned tuna, boneless bangus and big tilapia), but this one was really worth the effort:

The sauce is sort of sweet-salty-sour. It has capers, red wine vinegar, sugar and (in this case), lime. And the fish was grilled, not fried. Yummy!

Then again, as The Hubby says, "Good thing you're so easy to please." Hmm. I think I really am. Sometimes I wish The Hubby were as easy to please as I am.

Sometimes, I think, the reason why I don't feel like cooking too much is that The Hubby is such a food critic. Unlike me, he cannot just sit down and enjoy the food sometimes. He has to analyze everything. And he always has points for improvement. And when you're tired and not really in the mood to cook in the first place, or conversely, put your heart and soul into preparing that dish, it's disheartening. And now, with the yummy, yummy dishes he's been putting out, I feel like I cannot compete.

In fairness (a phrase that is so overused), The Hubby does appreciate my efforts, if not the results. His palate is just so different from mine, as is his idea of what 'good food' is. I'm trying to adjust--and actually like--his lowlander type of food; sometimes I wish he were more open to the upland foods. But I appreciate the fact that he appreciates what I do.

But back to the food topic. I think I have to curb my eating. My doctor said I was overweight at my last check up. And I feel I've already passed the 150-pound mark. Argh! When the baby is about a pound or so at most, and given that my -- ahem-- bosom added on about two pounds, and you have like four pounds for placenta and amniotic fluid, that means that the extra 15 pounds I packed on is all me! And I know exactly where they settled: on my arms, my butt, my thighs and my face. *grumble grumble*. And everyone says that I will pack on more pounds in the last three months. Oh no! That's going to be hell to lose after, given my aversion to exercise and my love for eating. Especially when The Hubby cooks.

I need to exercise more! Must walk more. And get in more swimming. Yes. Must do that. But let me go get a snack first.

1 comment:

undiscussablerealms said...

the galunggong looks yummy, ree. i like that fish a lot esp when fried, but yours is even better because it was grilled. it's also yummy with sweet and sour, or with black bean sauce. i also tried it with sinigang and kangkong but poached, with just a bit of sauce, not soup.