Click on the image to see how talented this cat is.
But can she pee in the toilet like my Patchypoopoo can?
She just makes me miss my cats even more. She’s just so amazing. I loove cats. Big or small. They are just beautiful creatures. I’m actually at and have been at a point right in my life where I prefer to have cats than kids. My cats are like my kids.
During my first weeks here in Singapore, I missed my cats as much as I missed my family. I got so excited once when I was talking to my mom on Yahoo Messenger and then garbled words started appearing. I knew right away it was my cats stepping on the keyboards. They love lying down on keyboards when they know you’re using it or lie down on newspapers or magazines while you’re reading them. I even bought 2 beanie baby cats – Prance and Siam (in addition to Heiress who I brought with me here) so I won’t miss them as much.
Can’t wait to see my cats again!
Adobong Quail eggs:
- 1 doz quail eggs
- 1 cup water
Jorey is the best caregiver. He has been taking extra good care of me since I got the chicken pox. I haven’t been able to cook meals lately since it can get really hot in our kitchen and it makes me itch so the past few days we’ve been eating delicious take out hawker food.
I’m a little picky when it comes to food. My motto is: If it’s not delicious, then it’s not worth eating and getting fat over. And Jorey knows that I’m not so much a fan of his side’s cooking. But when it comes to sarabasag I will eat, eat, and eat some more. Sarabasag, I think is local food to Ybanags. It’s like sisig without the sizzles crossed with kinilaw. It’s chopped roasted pork in seasoned vinegar, with chopped onions and ginger.
Last weekend, he took over the kitchen and cooked us some sarabasag. He used pork liempo but the best sarabasag would also include pig ears. He also bought green mangoes, chopped ‘em, chopped some onions and served it with Spicy Barrio Fiesta bagoong. I chopped tomatoes for myself since Jorey doesn’t eat tomatoes. I also made ampalaya (bitter gourd) salad – it’s chopped ampalaya, onions, and a little ginger in vinegar (add a little salt and pepper). I use balsamic vinegar in my ampalaya salad coz it’s more acidic. The trick is to let the ampalaya “cook” in the acid before serving it.
It was delicious and it gave us an extra boost of endorphins for reminding us of home. Sarrap!!
This is going to be one nerdy entry but I have always been environmentally conscious maybe because my teachers in grade school always included a question in exams about what you can do to save the environment. Early on, my teachers instilled in me that natural resources are exhaustible and we should all do our part in being environmentally responsible. I hope other kids were as easily brainwashed as I was.
I wish you many more healthy years to come. You’ll need it since we aren’t planning on having kids just yet.
Yesterday’s dinner was french onion soup and spicy sausage on penne pasta in creamy tomato sauce.
The pasta was very good actually but the star of the night was the french onion soup. Yummy!!! To think, it was my first try. Next time it’ll be even better. Not all the onions were caramelized.
Note: Ideally, I would’ve taken the photo in a way that I could have exercised on food photography but the food looked and smelled so good, my EQ couldn’t take it.