There are times when I feel like a wiz at cooking. And yet there are also times when I shake my head thinking how in the world could I have burnt toast, exploded an egg in a microwave, made pancakes look like absolute trash, and so on and so forth. Yup, adulting isn’t always pretty.

A couple of years ago, I started a personal hashtag to document all my cooking adventures. I’d say misadventures as well, but let’s get real. No one wants to see burnt, mushy, and uncooked plates of food. Let’s save that for when I’m feeling humorous. I told myself that I had to learn how to cook real meals – because really, knowing how to cook things like fried eggs, spam, corned beef, and fried rice just doesn’t count.

More often than not, I’m usually surprised with how the dishes I make turn out, especially if the husband ends up liking them so much that he finishes everything down to the last drop. 

Throughout the course of my #RoxciCooks adventures, I’ve found that I can make a pretty mean pot of Shrimp Sinigang. I can’t tell you how proud I am of this bit. But basically every time I’m told that I make a Filipino dish exceptionally well, I feel like I’m making my parents and ancestors proud. Haha! 

I only wish it weren’t so hard to find fish heads overseas. I’ve been meaning to try my hand at making Salmon Head Sinigang.


In all honesty though, I feel like cooking for Vergs and I has made me way more appreciative of the people who do it everyday. Take my mom and auntay for example. They’re brilliant at multitasking several pots and pans in one go. I, on the other hand, am a complete novice who at times struggles with a chopping board. 

Guess who cut her finger while slicing an onion? Me. 

Guess whose blood dripped on said onion and basically made a gross mess? Also me. 

Yes, ladies and gentlemen, clearly I have a long looooong way to go.