Fear takes different forms.
When we are young, we are afraid of the darkness.
We grow up and find that it’s not that scary.
We grow up and start getting scared of things we never expected to induce fear in our spines.
We fear getting older.
We fear responsibilities
We fear the death of someone dear
We fear ending up alone, dying alone, meeting new people, getting out of our comfort zone and trying something new,…
We fear failure as we fear success.
We are afraid of other people’s jealousy, their opinions, their comments, their criticism.
We are afraid of ourselves. No wonder we’d be afraid of others. Continue reading
I don’t always get my hands on duck meat. It is only recently that I was able to taste it and fall in love with it. It is true that ducks are birds, but the meat is darker than chicken and it can be more tender. Did you know that duck has less fat than turkey? That’s what I was told
What I didn’t know is that duck meat is best eaten when the inside is still pink, unlike chicken. The filets that I got are part of the breast. When cooked, they are so tender and more flavorful than chicken and they should only be cooked for a short period to keep the center pink and moist.
This recipe uses the stir-fry method, which is cooking the food for a short period of time in oil until done. This keeps the duck meat soft and tender, just the way I want it. The sauce is incredible! The aroma of sesame oil while marinating is so appetizing the anticipation for marination time was a killer.
It’s never the same. No year is similar to the one it follows or the one it proceeds. Each year brings different experiences, new joys, new sorrow, new lessons. It’s all in how you perceive it.
Three years ago around this time, I was planning and working on starting this blog. I started it without any prospect on how it will grow or what will happen to it. I still kind of don’t, but I’m still blogging for the joy of it. Continue reading
This is one of the quick recipes that you could use to clean your leftovers and whatever is there in the fridge. Fried rice is a staple in Asian cuisine and I like to think it is a complete meal. It has carbs, vegetables, and proteins with enough salt to flavor the dish. The extra dose of proteins from the black beans makes this dish a super dish and takes away the guilt of carbs, if ever found! Continue reading
During the days of Sprouts, I used to give “lectures” to guests regarding food consciousness. Few were those who are aware of what goes into their food, most of those were the ones who cook.
We have not been very aware of our nutrition except for the past few decades. We have been, and somehow still are, subject to what we’re told to eat and not to. With the rise of ready-made and processed foods, we ate without knowing what is going into the food. It was only until recent times that some of us became aware of what goes into what we’re eating. Continue reading