Checking cooking out...

I am very honest in admitting that I do not know how to cook. 
That's why when they say that the best way into a man's heart is through his stomach I would counter attack it by saying that while it's true that it is through his gastronomic experience that will make him interested with a girl, it is actually your wit and humor that will make him stay. #hello? delivery is able! 

However, we age and time is demanding me with dynamic skills. 
I may make my boyfriend or husband stay by my wit but never will I be able to feed my children nor my staff with sheer funny jokes or lingual prowess but by bread alone? Hmmpf, food I mean. 

That's why I am now taking baby steps in venturing with food preparation. 
I started this journey off by making 'Chicken Adobo in Rosemary' for my Korean friends who were here in Bacolod last February. 

With my Korean friends at Campuestohan Highlands, Negros Occ. 

It was just about chicken which I am familiar cooking with. But FoodTechBlooper#1, I didn't know that adobo starts with sauteed garlic?! HA!? Where did my basic sense of cooking go? But then it was just fine because I actually started adobo with lotsa, lotsa of water... think, sinigang or tinola style. HAHA! After simmering for 45 minutes I corrected my fail-moment by slowly taking water out of the casserole. Note to self: Genius move! Haha. Still, I have achieved the taste I wanted. 

Fortunately or maybe they are just being nice, the Koreans liked it! Survive!
Iril, my friend, said it was good for a first-time cook and Daniel said, the adobo was so me, matamis! Haha! So, can you just imagine how it tasted? But honestly, I can pretty well say I am around the scorecard: 3/5. Slowclap!

Last week, I went on with my second chicken menu, the 'DNA Chicken'. 

It was adapted from a cookbook but I remodeled it. Chicken was stuffed with cheese and seasoned with rosemary and wrapped in bacon, cooked in Sprite and lemon zest, then fried. The family was so supportive of me saying that I'm getting married soon that's why I'm practicing. This time I was good in skills but I lacked the definitive taste buds. My brother and Daniel commented it was a bit less tasty but it just needs little fine tuning - what good critics I have! I think I'm gonna give my self a score of 2/5. 

There will always be a first time and mine has passed. I will be cooking more and more and more. My next ambitious goal is 'The Medallion' --- hopefully I will be able to achieve it. For the mean time, allow me to experiment on eggs - fried eggs just that. 

DNA Chicken because of the double-helix form of the lemon. Served with potatoes.

Bon appetit!