FollowWith Sherilyn on her short semester break, our kitchen has been busier (and yummier!) than usual these past few weeks. She’s been putting her free time to good use — whipping up some pretty impressive dishes, all while we’re currently maid-free.
In just the past week alone, this home chef of mine has managed to cook:
✔️ Stuffed red peppers
✔️ Oyster omelette and oyster glass noodles with garlic
✔️ Korean ginseng whole chicken soup (Samgyetang)
✔️ A big batch of radish and Napa cabbage kimchi
✔️ Mixed nuts butter
✔️ Homemade granola
These are all things we’d usually spend a fortune on at specialty stores or supermarkets, but now we’re enjoying them fresh from our own kitchen, for a fraction of the cost.
Of course, the arrangement is: she preps and cooks, and I clean up. Sherilyn does her part of the post-cooking cleanup too, but as any mom would know — a child’s “clean” and a mom’s “clean” can be worlds apart! So, I usually step in for the deep cleaning, but honestly, the reward of delicious, homemade food makes it all worthwhile.
The kimchi especially is a hit in our household — the girls love it and I can’t complain since it’s so much healthier (and cheaper!) than store-bought versions. And not forgetting the granola and mixed nut butter, which are sold at such steep prices in stores, but so easy to prepare at home once you get the hang of it.
Sherilyn’s new semester starts next week, and my MIL will be returning from her 2-week holiday in Japan, which means our kitchen will be seeing more action (and I’ll be doing more cleaning up — hello, mop and dish gloves! LOL).
For now, I’m just counting my blessings for these quiet, cozy homecooked days and a daughter who’s not only honing her cooking skills but also filling our home with warmth, good food, and happy memories.
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