This week was a pleasant departure from the usual kitchen duties as I savored a variety of delightful dishes without having to slog in the kitchen. With food from hubby’s kitchen gracing our table almost every day, the burden of cooking was significantly lightened. In addition, Sherilyn, was home for a few days as her lecturers opted for online classes, giving us the delightful opportunity to enjoy her cooking.
Sherilyn’s cooking took the spotlight this week, and we were more than happy to be her enthusiastic taste testers once again. She has not cooked for a long time due to her busyness, first in her part-time job and now, in college. On one occasion, she cooked our favorite dish of air-fried shimeji mushrooms, proving that you don’t need complex recipes for a delicious meal. The mushrooms were seasoned with olive oil, black pepper, celery salt, and chopped garlic.
Two days ago, she transformed a humble box of Campbell’s beef broth and a mountain of yellow onions into a pot of delightful French Onion soup, topped with cheese and toasted baguette.
On my part, I decided to step into the kitchen on Monday and cook up a heartwarming dish of pumpkin and roast pork bones porridge. There’s something deeply satisfying about preparing a simple yet nourishing porridge. Even the finicky hubby liked it and ate a big bowl of porridge.
For me, a break from the kitchen can be a welcome relief, especially in the sweltering heat. It’s a chance to enjoy not only the food itself but also the freedom from the relentless demands of meal preparation and the aftermath of cooking from moping the floor to wiping down the stove, washing, drying, and keeping the dishes.
No. of times viewed = 45