Hubby’s Cook

Thanks goodness I was able to find time sorting my collection of recipes yesterday. I need to have it posted in my recipe blog but that has to wait because my hands are full with other things. Those recipes are my collection from can labels, bouillon boxes, printed from my email, and recipe pamphlets that I have collected in my early twenties. Imagine, it’s almost a decade old collection and as precious as a gold coin that I am dreaming to have for an investment! I am planning to make a copy of it but until now I am not sure what medium I would use. Should I make a digiscrap layout for each recipe and have it printed or I will have to write the recipes in an index card and bind it? Any suggestions?

Yesterday I was craving for my fave siomai. I have ground pork and other ingredients but I don’t have the wrapper. What I have is a lumpia wrapper so there goes one of my all-time fave Lumpiang Shanghai! It goes well with a glass of coke and Ella must have liked it because she ate a lot! She’s not usually a big fan of my dishes because she loves soy sauce to go with her rice if there’s no fish or fried chicken on the table but last night was an exception. There was left over (as I cooked more than we can consume) so we had it for breakfast…and now I am full again! Burp…excuse me!

Here’s some tips that is helpful for those who are hands-on in the kitchen.

• Add pieces of raw potato to over-salted stew pr soup. Cook for 10-12 minutes. Potato absorbs a large amount of excess salt.
• Pasta should always be cooked in a lot of water, i.e. 1 quart of water for every 1/2 cup pasta.