A KP reader asked me a few days ago, “how are you able to maintain two blogs, work a full time job and still have fun with G?” My answer is, not easy. To create content (cooking, photo-taking, writing), build social media presence (promoting, pinning, interacting with other bloggers) and manage the back end stuff (minor site customizations, modifying emails/comments), I am in my kitchen all day long on weekends and I am up till the break of dawn every day (3 AM!). The thing is, I love what I do and truly enjoy the whole process, the work doesn’t feel like work. Also, I am already in a point in my life where I can freely invest this level of energy on my blogs. My daughter is all grown up and has flown the coop. Other than her occasional visits, I no longer have a little one needing my tending. In fact, my blogs have given me new purpose, they actually fill some of the void in my empty nest. And most importantly, I take advantage of the resources available to me. I certainly am not adverse to nagging G off the couch to wash the mountain of pots and pans I soiled. Ha ha. #lovetheguy
Food blogging, or maintaining a household for that matter, indeed requires wise planning and organization. One of the habits I’ve developed over the years that has saved me precious time and unnecessary grief is preparing things in bulk. For example, my tried and tested lumpia filling recipe. Once a month, I’ll make a huge batch, divide the mixture in resealable bags and store them in the freezer for future use. I use this versatile meat filling not only to make lumpiang shanghai but also in sotanghon soups, siomai, tortang talong and pearl balls to name a few. When I fry fish, I like to cook a few extra pieces which I then turn into escabeche, isda sa tausi or this cardillong isda for next day’s meal. By simply adding sauteed onions, tomatoes and beaten eggs to leftover fish, I have a whole new dish to enjoy!
- 2 whole Pampano, cleaned and gutted
- salt and pepper to taste
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 3 Roma tomatoes, chopped
- 1 cup water
- 2 eggs, well-beaten
- Rinse fish and drain well. With a knife, make two incisions across each side of fish. Season with salt and pepper to taste and let stand for about 20 to 30 minutes.
- In a wide pan over medium heat, heat about 1 inch deep of oil. Add fish and cook, turning as needed, until lightly browned and cooked through. Remove from pan and drain on paper towels.
- In another pan, heat about 1 tablespoon oil. Add onions and garlic and cook until limp. Add tomatoes and cook, mashing with back of spoon, until softened and release juices. Add water and bring to a boil. Add fish and cook for about 3 to 5 minutes or until heated through.
- In a slow stream, add eggs to pan. Allow to slightly set and then stir into mixture, breaking into pieces. Season with salt and pepper to taste. Serve hot.