Post-partum eating is supposed to be high in protein, to help with losing the baby weight and also to keep you going because you’re losing 500 calories a day while nursing. So both these recipes are handy for those purposes.
I have another reason for learning these recipes and posting them. These are comfort foods that my mom used to cook all the time. And, unlike most American comfort foods, these are actually pretty healthy.
I’ve had a spike in traffic from people searching for pictures of Elita Loresca’s baby. Folks, I’ve only blogged about Elita Loresca once. Now, this makes twice. Seeing my traffic spike, I went to her Twitter page to see if there were any clues whether she had had her baby yet. Yep, looks like she had her baby in September. So I went to her Facebook page, as her Twitter suggested fans should do. Aha! Pictures of her little cutie pie. I’m not posting any pictures of her baby, since they’re not mine to post. But congratulations to Elita and here’s to getting our little bundles of joy on a sleep schedule quick!
As I’ve mentioned before, there’s not a lot of Filipino food out there that’s available for sale that will live up to what my mom used to cook. I do have a theory — most Filipino restaurants that have lasted more than a few years do one dish really well, and the rest of the food they serve is is just OK. With the advent of these gourmet food trucks serving Filipino food, I’m not too sure if that theory is holding.
Let me get to the point. I tried out the White Rabbit Truck Friday. It was their good luck — or maybe not — that they decided to come to the CBS Studio City Radford lot the day I had brought a sandwich to work and was just looking for a reason to buy something other than my sandwich. So I immediately went to the ATM and took some cash out and took a lovely walk out to the main gate.
I stumbled on this video after an old friend from the Heights posted it on Facebook. And my giggles got progressively louder as I kept watching. Sometimes I have to remember I’m at work when watching these damn things.
My favorite part? The “ang galing!” toward the end, which means something like “so good!” Totally would’ve been what my mom would’ve said if she’d seen this.
All my Filipino friends on Facebook have been sharing this recent article in the L.A. Times about, despite the abundance of classically-trained chefs of Filipino descent, how none of them seem willing to start a fine dining restaurant featuring Filipino food. The article appeared to be the centerpiece of the Food section for that day, which also included a review of Magic Wok in Cerritos and recipes for nilaga, adobo and bichu-bichu (which I don’t think I’ve ever had, but whatever). The article asks the question: why can’t Filipino food go mainstream and be featured in a fine dining restaurant? Why isn’t it as popular as Chinese, Japanese, Korean or Thai food?