I am the one in charge of cooking on weekends and on holidays or at anytime that I am off from work. I took it upon myself to prepare our meal whenever I can. The past weeks I actually make time to do them no matter how busy the schedule is.
There's a Filipino saying that goes like, "pag ayaw maraming dahilan, pag gusto may paraan". That's true for me. I make time, squeeze time, if I really want to get something done. As long as it's humanly possible, I do that.
I was brave enough to try chopsuey. It's actually easy now that I put my focus on cooking. All ingredients in: garlic, tomatoes, onions for sauteing. Do I love the smell!
There are carrots, snow peas (sitsaro), young corn, chayote, red and green bellpepper, cabbage, chicken liver. I loved it that I need not dice the carrots but just have to cut them into little circles. Now snow peas I have to dip into a bowl of water and then cut the tip and pull out the string that runs along the side. I remember my mother said we have to strip it off so we can eat it without having to choke on it.
The young corn I just have to unwrap, cut into two those which are big for single serving. Chayote needs some effort, I have to peel them and dice them. It's a little slippery so better get a good hold of them while you're on the process of peeling them. The seeds of the bellpepper has to be taken off before cutting them into strips. I also cut the cabbage into small pieces. Chicken liver was the last to go. I was really careful while I let them cook. I was afraid to over or undercook. I guess undercooking is better since I can still adjust whatever I have to adjust afterwards. A dash of salt and pepper and a tablespoonful of oyster sauce for that added flavor to top the chopsuey.
It was a good meal. My husband, being more of an expert in the kitchen than I am, approved of the taste not out of pity but out of sheer happiness that at last I am starting to love cooking.