The 25th round of Lasang Pinoy is all about bento (or should I say baon) and since I’ve been packing lunch for work almost always for the past 6 months, I decided to list down 10 things about it.
1. The size of my usual teeny weeny lunchbox makes my officemates worry so much if I’m eating enough.
2. The Kiwi lifestyle is that everybody eats lunch in the office. Or at least I think so. Uso ang magdala ng baon. Bakit kamo? Ewan ko but most probably because they all believe in preserving the environment. Usong linya po yan sa opis. Seriously, I think health and frugality are the main reasons.
3. The office lunchroom:
– Very baon-friendly. Clean and efficient except for the fact that the cutlery drawer is too far from the coffee station. With 2 large dining tables and a long bar counter, it is big enough for our informal meetings and gatherings. It is also a library.
– Love the kitchen. Complete whiteware. 1 big fridge and a small one full of bottles of fresh milk. (Not to mention that hot, hot, HOT 20-something Maori milkman who delivers ‘em!) There’s hot and chilled water direct from water filter tap. Easy to prepare your lunch as there’s bread toaster, oven and microwave. Cleaning up isn’t a problem, too. Everybody’s responsible enough to place their dirty stash in the dishwasher.
– Coffee (fresh or instant), tea and chocolate drink are free anytime of the day. Drinks (beer and wine), nibbles and lollies free every Friday afternoon.
Continue reading “LP25: 10 Things About Bento”
Almusal means breakfast and it’s an essential part of every Filipino’s day. At least before life sneakily speeded up its pace to breakneck and McDonald’s had a drive-thru. It’s the fuel we need to start a day of hard work… whether it be tilling the fields or trudging through the corporate jungle. Lasang Pinoy 7: Gising na! ALMUSAL! – 80 Breakfasts When we were kids, with the exception of pandesal, champorado and oatmeal, almusal (breakfast) was always heavy and hearty with sinangag so as not to hear your stomach growl before lunchtime. Ulam (main dish) would either be tuyo (dried … Continue reading LP7: Tosilog for Almusal
Ofcourse, tocino is actually cured pork (or bacon in spanish) but since it is not available here in Beijing, I made some alterations to my pork asado (originally roasted pork in Spanish) recipe and the end result… the taste of authentic tocino & some guys would probably wonder where I bought it.
Continue reading “home-made tocino (& fried rice)”
I always thought I have some talent in cooking lurking inside of me. Just one of those artistic things I’ve been born w/, I guess. Got some good tips from my dad, a good cook, & I can always follow guides from any cookbook w/o much accidents. I used to cook on a regular basis since I worked abroad & before I had cean. Now it’s like just the weekends when cean’s nanny is off for the day. Normally, I cook for only 2-3 persons during Sundays. Max of 4. Anyways, this blog is some kind of keeping records. Let … Continue reading Edible Experiment