Samurai!

Recently, I realized that when I look for gifts for the husband, they are not available. Why? Because they are limited releases and the only chance to snag them would be at a high mark-up from resellers. It is sooo frustrating. Jordans, NMDs, hats, jerseys and even watches.

So, when this handsome (or beauty), Seiko Prospex SRPB09 - Samurai,  came up while I was on the hubby gift hunt and it just so happened it was being released at the same time, I wasted no time. I immediately went on an online hunt for this product. I was getting deflated when it was turning up on the reseller market already. I did snag one from here: River Edge Jewlers. The good news, no state tax (from where I am at)! And it seemed like a legitimate and an authorized seller. I am so happy I didn't have to resort to the gray market to be able to purchase one. It seems that the demand in Asia and my home country was driving the price up. I managed to get it at a lower price than the reseller I got in touch with. Luckily, it didn't seem like this was as popular here so I had less competition and plenty of chances to buy it. Also, I don't think there would be fakes in the market already for a model that was just released. It made it easier buying it online.

 

 

It's supposed to be an anniversary gift but I couldn't contain my excitement so I ended up showing it to him anyway. It was a success of course! He loved it! Big points for the wifey! :)

Discovering the joys of cooking

For almost two weeks now, I have been consistently cooking without having to resort to a fast food/korean place to restore my appetite. There used to be a time that I'd be eating the same for 3-4 days at a time (and adobo/porkchop almost every week). I thought I was hopeless. For some reason however, it just started to somehow click with me.

1. Smaller and freezing portions
The portion sizes here are terribly huge especially if you are cooking only for one. The solution: smaller containers for storage and freezing. This allows what would have been leftovers to be saved for a rainy day, and allow some variety on other weeks when cooking is not possible (or more because of laziness kicking in). I hated to waste food (which was how I was brought up as well) so even if my dishes didn't taste great or have been served for the nth time, if it's not spoilt I would still try to eat it until I no longer can.

2. Meal planning and not wasting ingredients
Adobo and pork chop were really easy because of the availability of just the right portion sizes for them and not requiring extra ingredients. However, when this recent cooking stint started, I actually sat down and thought about what ingredients I had in my fridge, what I wanted to do with them and what else can I cook with the remainder of the ingredients. In short, I had to plan for and maximize the ingredients, again, because of the portion sizes.

3. Cooking as a past time and stress reliever.
I'm the type that NEEDS to eat. I get cranky and therefore HANGRY when I am hungry. Therefore, I would exchange hitting the treadmill than not having anything to eat, at least that ended up the case for now. I do terribly need to find time to go though. Nonetheless, to some extent, I am actually interested to cook these comfort foods (reminding me of home) not just so "I can eat to survive".

Realizations:
1. Cooking and meal planning can get cumbersome eventually.
2. My mom did it for xx years. I admire her more and more for all she did for us. It is not easy especially when the household would start to develop their own tastes.
3. I would like to try more while I can and there are not a lot of other chores that might bump cooking as lower priority. Maybe even baking?
4. I'm partially more driven to cook because I want to be able to serve something decent for the husband.
5. I don't do measurements. At least not yet. Writing/Sharing recipes in this blog might not be feasible.
6. Thank you to all other bloggers for your ideas and posts. While I don't really pay attention to the measurements just the ingredients and the general instructions, they have really been helpful.

I really do hope this is not just for show though.

#jediswifecooks Exhibit A: Beef with Cauliflower and Mushroom in Oyster Sauce

#jediswifecooks Exhibit B: Pork in squash and beans 

 

#jediswifecooks Exhibit C: Chicken Chopseuy (using veggie leftovers from above)

 

#jediswifecooks Exhibit C: Gambas

 

#jediswifecooks Exhibit D: Beef Nilaga (sans beans)

 

 

#jediswifecooks Exhibit D: Ginisang Pechay/Bokchoy (leftover Bokchoy w/ Brussel Sprouts, Sesame Seeds in Sesame and Olive Oil - Nasobrahan sa Oil)

 

P. S. Veggie dishes are important to me as I can't eat long enough without them. Brussel sprouts and spinach ban chan are the easy go to fixes for my veggie needs/cravings.