Because my daughters are only home during weekends, weekend meals are often like feasts. I cook up a storm, usually choosing dishes that, you know, the kind that say, “Because you’re special.” Then, over lunch yesterday, I learned that dishes with expensive and fancy ingredients do not necessarily make them special.
So we were having lunch, and there was so much food on the table, including fried bangus (milkfish) belly fillets and tortang talong (eggplant omelet, the meatless kind), as requested by Sam.
We were eating our lunch with gusto when Sam said, “Can we have fried bangus belly fillets every weekend?” Huh? Isn’t fried bangus rather ordinary? In fact, doesn’t every other carinderia near the university sell that?
If that wasn’t surprising enough, Sam and Alex then took turns in enumerating what they’d like to eat on weekends. Alex wants fried whole tilapia; Sam wants fried hito (catfish) — both of which are among the most ordinary and inexpensive fish in this part of the world.
But there’s more.
Just before the girls left last night (their father drives them to the condo every Sunday evening), as I was packing their frozen meals (home cooked meals that they reheat in the microwave during weekdays), Alex asked, “Mommy, when will you make ice cream again?”
I said, “Next weekend, sweetheart. When you get home, there will be ice cream.”
“Cookies and cream, please? With chocolate chip cookies?”
I did a double take. “You mean, I’ll bake chocolate chip cookies then put them in homemade ice cream?”
“Yeeeeessss…” I knew she meant this.
“Please…,” she went on. “The chocolate chip cookies from the store are not really very good…”
Gee, who can resist that? Not only was I flattered to the high heavens, I want to spoil my daughters with good food too. And so, next weekend, it will be quite a feast with fried hito, fried tilapia and homemade cookies and cream ice cream.