Fresh oysters for lunch at King’s Fish House in Tempe Marketplace.
The Valley has all the food chains, like King’s Fish House. We walked into the “Oyster Bar” entrance and found a spot at the white marble counter. All of our oysters tasted fresh, and they were shucked perfectly, no shell pieces left behind.
I enjoyed the Baywater Sweet from Thorndyke Bay, Washington.
I had a craving for Filipino food, so I made chicken adobo, bacon and LaBatt Blue.
I love the salty combination of bacon, soy sauce, and patis. I also added hominy.
My kid cut up green onions as a garnish. We served everything over white rice.
I found myself cooking for comfort. A few weeks ago, I had a break from (temporary) single parenting when my husband was on the other side of the country for a death in the family.
My kid was out of the house for movie night with new and old friends.
When I had the house to myself, I cooked for comfort. I made a creamy, spice sauce of gochujang, garlic, butter and heavy cream. I added spinach, corn and cheese tortellini. Mixing up all this ingredients made eased my aching heart. Cooking helped me feel better after spending a week of worrying and juggling teaching, writing and taking care of my kid. He just wanted to know what happened to his daddy.