Monday, March 27, 2017

Roast Boneless Suckling Pig




My blog has been inactive for a while, 105 days to be exact. My last recipe post was published on Dec 13, 2016, the night my Dad passed away. His departure was a surprise and a blow for all of us as we believed that he was heading towards recovery and were making preparation for him to be discharged from the hospital. I could remember vividly on that fateful night, shortly after I had posted on this blog, the hospital called to inform us to rush down but it was too late. Pa had left us.

Pa loved to cook and my Chinese cooking style is actually very much influenced by his. We weren't a particularly affectionate family. He was not used to express his love openly and I always think he did it through his food. Before he was ill, he would cook for us whenever we visited him with the families. Every year during Chinese new year and on our Lunar Birthdays, he would cook up a storm, whipping up delicious traditional dishes for his children and grandchildren. We consensually agreed that he was the better cook in the household  and we all took great pride and satisfaction in the meals he cooked for us as we fondly remember him and his cooking.

Pa’s way of expressing his love through his food will continue to be part of my family. Cooking for my family on weekends and creating special menus on their birthdays will continue for life, at least for my life until I take my last breath on this Earth.

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