I come from a large family of cooks and foodies on both sides. And like most Filipino families, we have our very own family recipe for adobo that we swear by. The adobo I know is from my mother’s side of the family. I spent a large part of my childhood in my maternal grandmother’s house where it was a staple. Our adobo is on the dry side, meaning not too saucy or wet, with fork-tender chicken and pork meat, and an oily, flavorful sauce rich with garlic, peppercorns and those tiny, utterly delicious bits and pieces of adobo goodness. There are so many Filipino adobo recipes out there, so let’s be clear about some fundamental things…

This tortilla is like your uncharacteristically mild Spanish cousin who gets along with everyone. But don’t let this simple dish of potatoes and eggs fool you. It is ubiquitous in Spain, and fiercely beloved. Opinions are passionate on whether the eggs should be runny or not, or whether you should add onions. It is tempting to add garlic but, we’re scared. Just make sure you have that small non-stick frying pan that essentially molds the tortilla. And depending on the size of your pan (ours was about 8 inches in diameter and 1.5 inches deep), you might want to adjust the potatoes to egg ratio. We ended up with tightly-packed, waxy-creamy potatoes in the middle, and a thin crust of egg in the bottom and on top. The flipping will take a bit of courage, but you can do it!

For this banana bread, we used our favorite Latundan bananas. Latundan is a cultivar named after Claude Letondal–a French clergyman who introduced the banana to the Philippines from India. These bananas have thin, bright yellow skins, and white flesh with a milder banana flavor than other types. It is also the most requested banana when a stomach bug strikes and nothing goes down easy. If you can’t find Latundan bananas you can use other available types for this recipe. This banana bread is dense and moist with a nice tang from the sour cream and a wonderful, crunchy, buttery crust if you have it straight out of the oven.

We have been growing rosemary in our roof deck for a year now, and it has been one of the easiest culinary herbs to grow organically. Relatively hardy in our tropical weather, it is such a pleasure to grow and care for. I’ve always loved its scent—pine-like, earthy, and elegant. Whenever I go up there to prune it, when I’m done I like to bury my face in my hands and inhale.Turns out, this herb isn’t just great for roast chicken. It’s said to be one of those superfoods with benefits like digestive support, hair growth, immunity, and improving mood and memory. I sometimes like to bring sprigs down to my desk where I can quickly grab them and take a whiff. Lately I’ve been making the tea, by taking a single 3-4 inch sprig, washing it, then pouring some boiling water into a cup or mug with the sprig in it. And then letting that steep for about 5 minutes.

I’m not suddenly overjoyed or flooded with memories, but I do notice one thing in particular. I feel my mind clearing, and then a calm. Even if it’s just for a moment that feels awesome. It feels like being centered, and not overwhelmed. Like my brain took a deep breath. Honestly, being able to make this tea anytime is a great reason for growing rosemary, and for growing it organically. You don’t want any residual pesticides in your tea.

Some precautions: Don’t take the tea if you’re pregnant, because rosemary in certain amounts is said to cause uterine contractions. Never take rosemary essential oil orally. And if you have allergies or are under any medication for an illness, please consult your doctor first before trying any herbal remedy.

Thanks for reading!

*Photo by Ina Amor Mejia first appeared in Issue no. 2 of Hopefull Magazine

A deconstructed salad, is simply one whose ingredients have been taken apart then served in a composed way, instead of tossing them all together. The Salad Nicoise (ni-suaz), that perfect and timeless French salad of olives, capers, french beans, tuna and hard-boiled eggs, is technically not a deconstructed salad (nor is the Caprese), because there was never a plan to serve the salad tossed together in the first place. I know right? Deep stuff.

But other classic salads and some new inventions can surely benefit from deconstructing. I think it is one of the easiest ways to make your old favorite new again. Here are a few tips and some great recipes…