Comeback Kid

There are times I am reminded of my youth and all the good things that came with, mostly because of my friends since way back. I think of my self as a lucky person to have a big “gang” that has been close to each other since god knows when (oh wait, i remember. GRADE SCHOOL).

Today was one of those days. I invited a couple of my friends over this afternoon for some burgers. When they left i took a nap and upon waking up i remembered i had some beer left in the ref so i invite a different set of friends over. I cooked some drunken mussels and we just chilled by the garden. After that we brought our friend home to his hotel in roxas blvd but before dropping him off, we had some shawarmas at SSC. Such spontaneity is priceless and can topple and fixed plan anytime.

Now I’m back home savoring the purity of this brotherhood we have.

Why are they so enjoyable to watch, baseline? And everyone can seem to relate even if they do not know anything about the sport. Maybe its because it usually shows how a major flaw or problem is overcome by a collective effort of human beings and not only by one person. It seems like inspiration and will power has a standard formula but one doesn’t simply get inspired and solve problems just like that.

Its my kind o feel-good movie.

Today I decided to cook something new so I started to look for inspiration in the internet. After about an hour of deliberating and weighing the pros and cons with what I have and what I can do, I decided to cook beef ribs and sun-dried tomato pasta.

1. Beef Ribs. Seared with olive oil and butter then slow cooked in red wine and chicken stock.

2. Sun-dried tomato pasta. Cooked with sun-dried tomatoes, arugula lettuce, pistacios and a little veggie broth.

Both dishes were pretty good. But what really made me smile was the smell of my condo after. I stepped out for some drink with my friends and when I came home, the smell of beef cooked in wine with a hint of butter was so relaxing I just had to write about it.

I dont have one in my condo, which is why i had to make do with a make shift one. I found out through trial and error that a saucepan placed on low heat with the lid on can mimic, to some extent, what an oven can do.

So far ive been able to “bake” ribs and “roast” garlic with surprisingly acceptable results.