Home cooked meal

Since I was in Katipunan the whole afternoon yesterday, I missed helping my mom out in the kitchen. Today, I had the leftovers of her cooking storm from yesterday for lunch and I must say (with a british accent), it was exquisite. HA HA! I've always been mom's sidekick in the kitchen and for no apparent reason besides my being drawn to the passion that food brings out in people, be it in eating or cooking. At home, we enjoy both and I'm happy to say that this sort of "tradition" of cooking with the family on Sundays (if that's what you can call it) won't be dying down any time soon. It's something I see myself doing in the future. My mom has left an impression in me that exudes everything about a home - the smells, the sounds, the tastes, the laughter around the table, the lazy Susan: everything. She may be cutthroat at times (not to mention as noisy as a pig at the slaughterhouse), but fortunately, that side of her does not come out when presented with a pan and a stove. Give her garlic and olive oil, and she will give you love in return. Love served piping hot, with aromas that fill your inner being. And when you've finished eating her unworldly creations, you know you're getting the sweetest of deserts after. I'm not talking about a simple chocolate cake oozing with caramel sauce, or mango torte with extra whipped cream on the side; I'm talking about her hug and smile, a sign of appreciation that acknowledges our happiness, her children's happiness, by simply being passionate in the kitchen.

Yeah, a bit cheesy and sentimental but mom's bring out something in their sons that make them wish they were and weren't mama's boys - if that even makes sense.

What a gay blog about my mom pa talaga eh, ha ha ha! These moments are rare so keep your snide remarks to yourself! If I didn't choose to be a doctor, I would've been a chef. Mom recapped the recipe to me:

Veal Shank Milanese
- veal shank (with bone marrow and all)
- onion
- carrot
- celery
- white wine
- bayleaf
- 1 lemon
- a whole head of garlic
- butter
- salt and pepper (both ground and whole)

Saute veal in butter until slightly browned. Add in mirepoix (chopped onion, carrot, and celery) in the pan. Sweat vegetables for a while then add white wine (enough to submerge the meat and vegetables). Cut the head of garlic, un-peeled, in half and add into pot. Add in rind of lemon and lemon juice. Add salt and pepper. Boil until meat starts separating from bone or ligament. Add in bayleaf and cover pot. Boil for another 5 minutes then turn off heat. Best served hot.

Pretty easy to do ha ha ha and tastes fucking good. Try it out