Hey there! It's good to be here, always is.
The motivation behind my cooking is very dependent on very many factors, but yes, at the end of the week, I decide to cook because I have more time. My decision to cook, however, does not mean that I end up cooking. While in school, cooking was mostly to experiment on any new recipes I came across on YT or IG; other times, it was just because I spoke some advice into my own ears saying, "madam, take a break on junk food and eat healthy food." Ordering healthy food was expensive, is expensive, can be expensive. Depends on the outlet though but as a student, anything considered luxury even in the slightest was too expensive, and ordering food instead of prepping it yourself is luxurious. It was almost always frustrating though with new recipes but with the old ones, it was always a delight and because I had no means of storing the foods I made, it lasted for only that weekend 馃様. I found myself thinking about the food from the previous couple of days on Mondays 馃槃. Oh well, I always made my favourites.
That's a SpongeBob bedspread, I wish I captured it more. I'm not a very good camera woman. Yep, I tend to eat on my bed, bad habit, yes?
I moved back home temporarily, (on one faithful weekend 馃槈) after a phase of school was over and since then, cooking has been more of a responsibility than anything else on a daily basis until, I made the delicacy in the above image on one Sunday morning. There's a back story.
My mum said to me the previous weekend, "can you make fried rice for lunch tomorrow?" I said yes without hesitating 'cause I could already think of a recipe I've been itching to try again. It was great the first time, many Christmases ago, and everyone commended the cooking. "Tomorrow" came and midway during the task which was fun, with me trying a different shape for the vegies (they are usually sliced into cubes but that time, I made them long long, if you catch my drift), I had doubts and began second guessing the procedure. In the end, it was an epic fail. The taste was great at first until my mom's idea of a remedy ruined that as well and then it was an all round failure; looks, taste, texture, the works. My brother dished a plate, probably had one spoonful and abandoned the rest on the kitchen counter. I'm sure by that, he wanted his displeasure registered. He had bread for lunch and I starved. At some point after I retired to my room, I vowed to redeem myself. So the next weekend, last weekend, I made fried rice again, this time it was so perfect we wished I had made more.
Now that I think about it, I should make a post detailing the procedure. To the food enthusiasts, what ingredients can you name from the image?
Today, I had this for breakfast. Had nothing to do with time or responsibility, just enjoyment. It's bread dipped in eggs and toasted without a toaster. Just a pan and some vegetable oil. I'm a sucker for eggs and all foods made with eggs especially if the eggs are visible but I didn't quite like the texture. I prefer my bread crunchy if they're going to be toasted and this was soggy. With the pan and oil method of toasting, the heat doesn't quite get to the insides and I had no idea. Going forward, I'll just fry the eggs separately and then toast the bread with already fried eggs in-between.
Oh I must confess, adding milk and sugar to coffee isn't my thing; I add coffee to my milk and sugar. :)
So, while I'd love to cook only on the weekends and on my own terms because of the freedom from many engagements, I still cook during week days after I'm back from work because, cooking these days is a responsibility. I'm sure though that when I move out from home permanently, the sole motivation would be time, enough time to nourish my body with home cooked meals. Those really do have a different taste and feeling.
Perpetually grateful for your visits.
Until next time, xoxo.
