comfort food

wonder | wander | women are not cooks by nature. Only learning to cook in our mid-thirties, when we had our own kitchens to putz around in or lord over. 

Growing up in our grand/mother's home, none of us learned to cook. When she was around, she did it all - quickly and distinctly her way. 

battered bible of basics

We love our food too much to not take an interest in it - even if we did not start out very hands on. We would collect cookbooks and pile them by our bedside to read through before bedtime. 

Untrained and inexperienced, we indulged our vivid fascination for food - titillating our mental palates with the imagined tastes and flavors our reading conjured. 

not the best but easy & simple

The cookbooks we loved best were the ones that held well-crafted stories and unearthed adventurous finds. Revelations of gastronomical delight, actual and imagined. 

Learning to cook while trying to establish one's career, is a challenging juggling act. Driven by a craving or mere hunger pangs from too long or stressful a workday. 

The Time Life Foods of the World series
an ambitious exploration of world cuisines, 1968 to 1970s. 

Faced with what's available from a slip shod larder of basics and specialties bought on the fly. Intended to be slapped together in a hurry or with the least effort invested. 

Mahala indulges more in her meal preparation than I ever do. Preferring food that cooks itself. We both compile and collect dear friends who are terrific cooks and chefs. Preferring to be their taste testers and guinea pigs. 

Filipino food forays of Doreen Fernandez

We do love good food and eating well. Managing to find creative ways to forage and be well fed. Food needs to be flavorful and fascinating whatever our circumstance. That remains non-negotiable. 

Now we have take out and all manner of convenience ordering that we are so spoiled by. Though every so often we long for a home cooked meal or some comfort food. 

culinary revolution & advocacy