Basil leaves

Hardin Kulinarya

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Ang aking ama ay isang dakilang maghahalaman. Kaya nya bumuhay ng kahit anong uri ng halaman o puno. Sa katunayan nga, ang aming unang bahay ay may sandamakmak na fruit trees; makikita ninyo dito ang aming bakuran at mga tumutubo sa paligid nito. Naaalala ko din na nag-aani kami ng mga gulay tulad ng petsay, kamatis, talong at sili. Nag-aalaga at nagtitinda din sya ng iba’t ibang uri ng orchids at bonsai. Anyway, ang gusto ko talagang sabihin ay hindi ko namana ang kanyang green thumb. Ilang beses na akong sumubok pero parating paglalamay lamang sa namatay na halaman ang ending.

Pero mukhang may kinabukasan ako sa pag-aalaga ng mga culinary herbs. Makikita dito ang aking basil plant ng una ko syang nabili mahigit nang apat na buwan ang nakakaraan. Summer pa noon at ngayon ay pa-winter na. Aba’t buhay pa sya! Hindi ba’t ang saya? Ilang beses ko na din syang nagamit sa pagluluto lalo na sa pasta. Mayroon na din akong parsley at coriander. Sarap!

Heto sya sa ibabaw ng aming dining table kung saan sya permanenteng nakalagay.

My basil plant on our dining table.

Nung tag-init inilalabas ko sya ng isang oras sa isang araw; pamatay ang tanawin sa aming balkonahe, hindi ba?

Outdoors facing north towards Rangitoto Island.

Para sa ika-53 na edisyon ng Litratong Pinoy, Hardin.

Litratong Pinoy

Sa isa ko pang entry ay mga hardin sa Beijing.
Liuyin Park, Beijing

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Iska
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

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