Back to school again
My daughters went back to school on Monday. Because I cook the food that goes into their lunch boxes, I wake up real early these days — six o’clock, at the latest. Needless to say, my body clock is taking its sweet time to adjust.
I had been documenting their packed school lunch intending to create a separate blog. For four days, I procrastinated whether to post them here or to push through with the creation of a new blog. Early this morning, I went as far as actually creating the blog. Then, I finally decided that I have to be realistic. I don’t have the time to develop a new food blog and still be able to maintain Pinoy Cook and this one. In fact, I have been closing down a few blogs and integrating their content with the bigger ones. See, I’ll be spending less time in front of the computer because I started teaching this schoolyear. Not cooking class 
but Internet and Law, including web publishing. It’s just a part time thing, really, but it’s something I want to be good at so I have to set aside enough time and energy for it.
That said, let me show you what the kids had for their school lunch on Monday and Tuesday.
On Monday, June 18th, it was a simpler version of my ground beef and quail eggs. I used ground pork instead of beef and kept the vegetables to a minimum since veggies never last that long inside the lunch box. Not in a humid country like ours, anyway.
On Tuesday, it was chicken teriyaki, the recipe for which I posted just over a week ago.
They had beef stroganoff on Wednesday. Not with pasta, though, but with rice. Unfortunately, there was not enough time to take photos.
Today, they had shrimps, ham and asparagus fried rice. I will post the recipe shortly.
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4 Responses to “Back to school again”
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i love to try your chicken teriyaki,connie, for my kids’ and my baon when i go teaching but unfortunately i can’t find mirin and sake in the groceries here in Dagupan City. that’s why i keep on looking back to your blog for more recipes pang baon. thanks a lot!
try substituting. try combining rice (cooking) wine with rum or gin.
I can’t believe the girls are back to school already!
I bet they can’t believe it either. lol! Mine are in the thick of their vacation. They leave for grandma’s house this weekend. yehey!!
re. substitution for mirin, I’ve done that too, when I’ve been out. You can use white wine if you have it, or like connie said, rice wine and gin. You can always drink the extra while you’re cooking. haha!
JMom, you’re right — they can’t believe vacation’s over. In fact, they refuse to believe hahahaha.
re drinking the extra alcohol while cooking hahahaha i love that suggestion! hahaha