I’ve been seeing this headline (or headlines similar to it) increasingly throughout the past year, let alone months. I take great pride in knowing that food from my country is growing in popularity here in the US (although I’m pretty sure it’s been very popular out in the west coast) and I thought it would be a good topic to (re)start this blog with.
I can’t say that I’m an authority in Filipino cuisine. Heck, I fought my parents whenever they tried to teach me how to speak and understand the language. In my defense, they tried teaching me three of the native dialects at the same time, so it’s really no wonder why I found the language frustrating and couldn’t be bothered with it. Every now and then I take a stab at learning one or two of the dialects only for it to end in a fight with my mom on the correct pronunciation. However, the language barrier never stopped me from understanding Filipino food but, there are times when I’m unsure of what makes Filipino food, Filipino food.
I think it’s safe to say that I’m not alone in my deep love for bread or maybe it’s carbs… Either way, I’m enamored not only with eating the stuff but the whole process of making bread from start to finish.
In past years I’ve dedicated time towards learning the ins and outs of making something in particular. I’ve already mentioned in a previous post that I spent a year trying to find/make the perfect chocolate chip cookie. Another year was dedicated towards playing with flavors for desserts which, by the way, is a life project. This year my focus has been on bread.
I started off the year by attempting to make my own sourdough starter. It was as ambitious as it sounds and needless to say Project Sourdough will have to be restarted again. I’m not too upset about it since it’ll be an interesting topic for this blog.
A few weekends ago I tried my hand again at making English muffins. Traditionally, English muffins aren’t baked but cooked on top of a griddle.
Fun fact, I spent a year trying to create what I think is the perfect chocolate chip cookie recipe.
Last week I had the strongest craving for a freshly baked, chocolate-chip cookie (or two) like the one I’m holding in the picture above.
Does anyone ever have cravings like that?
Anyway, usually I have some dough from another batch sitting in freezer, ready to be dropped onto a baking sheet and popped into the oven. I could have sworn I did, but to my great disappointment there wasn’t. So I settled for the emergency roll of cookie dough.
In my year of crafting the perfect cookie, I gathered, as I usually do when I’m cooking or baking, many life lessons. Here are my top three.