I know, I know, sue me for fading into relative obscurity every now and then. It hasn’t been easy, you know, lounging and purging myself of all worldly pleasures before I dive into my internship. Yes, that was the plan – give myself a month to addle around, before all focus shifts to making sure that I survive this career. (Which reminds me! A year ago today, I wrote this, and it has made all the difference. I’m amazed)
But apparently the universe has its own time-table, and a string of events made my vacation drag on a longer than I intended it to be. Jad happened, among other things. You might be wondering how I’m holding up. It’s been more than a month now. It still hurts, my friends and I are still reeling from what happened. But we find ways to move along, which, I think, is vastly different from moving on. Life waits for no one.
So, I’m in a celebratory mood right now. For almost a year now I’ve been religiously going to the gym, and it has paid off. When I started I was at 21% body fat, a little over the normal for me. Then it went down to 17%, and just this morning after a session with my trainer I’m at 14%!
I’ve always struggled with my weight. I didn’t feel good and I didn’t like how I looked. Things got better in college, but it was still a battle of fluctuations.
It was only last year that I decided to hit the gym and keep the weight off. That was the initial goal, but it eventually evolved from a mission of pure vanity to simply self-improvement. It’s about feeling good by feeling strong, surpassing old goals and creating new ones and always challenging yourself. That mindset isn’t too farfetched, and is actually pretty helpful considering the industry I want to dive right into.
And I choose to celebrate this little victory by making really good pasta. Yes. Yes. Yes.
It has all the good stuff: linguine, shiitake and button mushrooms, olive oil, garlic and onions, dried tomatoes, a little bit of pesto, smoked tinapa/milkfish. For absolutely good measure, a nice little glug of truffle oil.
Tinapa, Tomato and Truffle Linguine
- 80 – 90 grams linguine
- 1 piece smoked fish/tinapa, flaked
- 1 cup shiitake mushrooms, sliced
- ½ cup button mushrooms, sliced
- ¼ cup sundried tomatoes (sold in a jar with oil)
- 2 tablespoons of oil from the bottled sundried tomatoes
- 1 teaspoon pesto
- half a garlic bulb, peeled and minced
- 1 red onion, peeled and sliced
- olive oil, as needed
In a medium sized pot, boil pasta in salty water according to package instructions, reserve around 1/8 cup of the starchy water.
In the same pot, add enough olive oil to lightly coat the bottom of the pot. Add the oil from the tomatoes. When it’s hot enough, add the garlic and onions and saute until fragrant. Add the tinapa, tomatoes and pesto. Season according to taste. Mix well and add the mushrooms. Cook until the mushrooms are tender. Add the pasta water and the pasta. Mix everything together and transfer to a plate. Drizzle with parmesan cheese and truffle oil. Serve and enjoy!