STEAMED SOLE IN BLACK BEAN SAUCE

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Today, I decided to steam sole with black bean sauce—a recipe that always put a smile on Jim’s face. Really, any fresh fish works

Ingredients

• 1/2 kilo fresh fish (I used sole)

• 2 tbsp salted black beans

• 3/4 tsp sugar

• 1/4 cup hot water

• 1/8 tsp ground black pepper

• 1/4 tsp sesame oil

• 2 1/2 tsp minced garlic

• 1 tsp grated ginger

• 3 tbsp chopped leeks

• 1 tbsp cooking wine (optional)

Procedure

1. Soak the fish in water with a little baking soda for 15 minutes. Rinse thoroughly, pat dry, and sprinkle with cooking wine.

2. Place the fish in a steamer.

3. Steam for 4–5 minutes. I check for doneness by ensuring the temperature near the bone reaches 160°F.

4. Sauté the garlic and ginger in a little oil.

5. Add the soy sauce, sesame oil, sugar, pepper, and hot water. Bring to a boil.

6. Pour the sauce over the steamed fish and sprinkle with chopped leeks.

A healthy, simple, and delicious meal!

MY MORNING RITUAL

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Lately, I’ve been trying to slow down my mornings — to really savor the little rituals that make the day feel calm and intentional. Breakfast has become that quiet moment I look forward to.

This morning, I made my favorite onion–tomato omelette with fresh moringa leaves from the garden. It’s simple but full of flavor — the moringa adds a lovely earthy note and a nice boost of nutrition.

Next to it, I had a jar of overnight oats with chia seeds and my homemade yogurt. I love how creamy it gets overnight — it feels like a treat, even though it’s so wholesome.

And of course, my drink: matcha powder whisked into cold almond milk with lots of ice. It’s refreshing, gently energizing, and honestly, the best part of my morning routine.

It’s amazing how something as simple as a nourishing breakfast can make the whole day feel lighter and more balanced. 🌿💛

BAkED CHICKEN THIGHS! Simple, Juicy and Conforting

Sometimes, the best dishes come from a spark of inspiration — and that’s exactly what happened here. I was craving something hearty but simple, and I couldn’t stop thinking about how flavorful chicken thighs are — especially when you include the drumsticks. So, I rolled up my sleeves and made these baked chicken thighs that turned out perfectly tender, golden, and absolutely delicious.

            Prepping the Chicken

The secret to good chicken starts with how you prepare it. I always soak my chicken in a baking soda and water mixture for about 15 minutes — it helps clean and tenderize the meat. After that, rinse well and pat dry with paper towels.

Here’s a small trick: make crosswise cuts, about an inch apart, all the way down to the leg bone. This lets the marinade get deep inside and helps the chicken cook evenly.

            Making the Marinadee

This part smells amazing! 

Melt 3 tablespoons of butter, then stir in 1 teaspoon each of salt, paprika, rosemary, and pepper.

The combination of butter and herbs creates that classic, savory aroma that fills the kitchen before the oven even turns on. Dredge the chicken in this buttery spice mix, making sure every piece is well coated.

            Searing for Extra Flavor

Before baking, I like to give the chicken a quick sear — it makes the skin a little crisp and seals in the juices.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Place the chicken pieces skin-side down and cook for about 10 minutes on each side, until they turn light golden brown.

Then, transfer them to a foil-lined baking dish — they’ll finish cooking in the oven.

               Adding the Veggies

Every great chicken dish deserves good company, right?

I used carrots and sayote (a lovely low-carb alternative to potatoes). Drizzle them with a little olive oil and season with paprika, rosemary, salt, and pepper.

Toss them until evenly coated, then arrange the veggies all around the chicken in your baking dish.

               Baking to Perfection

Cover the dish with foil and bake at 250°F (120°C) for 30 minutes.

When it’s done, check with a meat thermometer — the thickest part of the chicken (near the bone) should read 165°F (74°C). That’s your sign it’s perfectly cooked!

Let it rest for a few minutes before serving — trust me, it’s worth the wait.

            

                  The Payoff

And there it is — beautifully baked chicken thighs surrounded by tender, roasted vegetables. The skin is lightly crisp, the meat is juicy, and the butter-herb flavors come through in every bite.

It’s the kind of meal that feels homey and satisfying, perfect for a family dinner or a quiet night in.

SUNDAY REFLECTIONS: Holding onto peace and light

Today’s Responsorial Psalm speaks deeply to the heart — a quiet but powerful assurance that we are never alone when we place our trust in the Lord. In a world that can feel uncertain and heavy at times, this promise offers an anchor. God is with us — not just in our joy, but especially in our trials.

However, as we journey through life, we must also be aware of the spiritual battles surrounding us. There are forces — often unseen — that aim to distract, deceive, and discourage. These voices of untruth often become loudest when we are at our weakest, seeking to take advantage of our vulnerability for selfish gain.

But here’s the good news: we are not powerless.

As believers, we are invited to stand firm — not in our own strength, but in the unwavering strength of God. Through prayer, discernment, and a heart rooted in faith, we can resist the darkness that tries to overshadow us. And as we cling to His promises, we will find the strength to press on.

Hope is not passive. It is a powerful act of faith.

With every step we take, even through the valley, we are moving closer to the light — to freedom, to peace, and to the beautiful rainbow that follows the storm.

Let today be a reminder: the Lord is our shepherd, our shield, and our victory. Hold on. Keep praying. Keep trusting.

A new day is always on the horizon.

THAI-STYLE CRISPY PORK BELLY

Comfort & Craving

“Because food is never just food”

If you’re craving something rich, crispy, and deeply flavorful, this Thai-style crispy pork belly — known as moo saam chun tod nam pla — is exactly what you need. The secret? Fish sauce. It brings out the best in pork, adding that unmistakable umami depth.

Ingredients

1. 1 lb pork belly (boneless mid-belly, skin removed)
   
2. Cut into strips about 1” x ¾”
3. 1½ tbsp fish sauce
4. 1 tsp sugar
5. ½ tsp ground pepper

In a bowl, combine the pork with fish sauce, sugar, and pepper. Mix well and massage the marinade into the meat until all the liquid is absorbed.

In a separate bowl, mix:

1. 2 tbsp cornstarch
2. 2 tbsp all-purpose flour

Sprinkle this mixture over the pork, tossing to coat evenly. Let the pork sit for a few minutes so it absorbs the flour fully.

Heat enough oil for deep frying. Once hot:

1. First fry: Add pork and fry until lightly golden.
2. Remove from oil and let it rest. This step helps render some fat and improves texture.
3. Second fry: Return the pork to the hot oil and fry again until deeply golden and crispy.

Transfer to a paper towel to drain.

Crispy, savory, and packed with flavor — this dish goes perfectly with sticky rice, fresh vegetables, or as a crunchy appetizer with beer

MY LIVING WALL

What do I do when my climbers grow beyond the fence?

When I first planted these climbers, my plan was simple: let them cover this wall, since unlike the other side, the ivy here hasn’t filled in much. But plants don’t exactly follow our plans, do they? I blinked, and suddenly—they’ve raced above the fence, reaching higher as if they had their own secret destination.

Curious what to do, I asked Beauty, my ever-practical helper. Her answer was quick: “Just cut off the tops and plant them below.” Sensible, yes.

But then another thought crossed my mind: what if I let them be? What if I allowed these green adventurers to tumble over the fence, hanging and swaying in the breeze like they’re dancing on their own stage?

Sometimes I wonder—plants may not talk, but don’t they seem to have a mind of their own?

STEAMED SHRIMPS— BECAUSE FOOD IS NEVER JUST FOOD

Shrimps turned out so plump and juicy. I gave them a quick soak in wine, soy, oyster sauce, paprika, pepper, garlic and onion powder… just enough to let the flavors sink in.

A gentle steam, and in minutes the shrimps blushed that perfect pink-orange.

The dip of soy, minced spring onions and grated ginger made it more appetizing 

This dish was paired with a medley of colorful vegetables — simple, vibrant, and absolutely satisfying.