Another Lively Day to Be Grateful For: A Full Meal for Lunch with the Sweet and Garlicky Pork Longganisa

Mama just got her monthly pension and she's in a good mood again. Its amazing how effective money is as a mood booster. Lol. Even that's effective to me, haha. I mean, I mean, who wouldn't feel happy about it. We can secure a week of grocery with money and we can pay our bills, we can even buy what we want if ever there's a spare change, lol. But I just wish they never run out ʘ⁠‿⁠ʘ. But then again, if never run out, we'll never learn how to work hard, we might take things for granter too, so... Let's work more harder to save money where we can live comfortably and happy ƪ⁠(⁠‾⁠.⁠‾⁠“⁠)⁠┐. But I really want to lay on a bed of money, or bath with money ＼⁠(⁠^⁠o⁠^⁠)⁠／ haha.

Now, Mama is in a good mood and maybe that is why she is so motivated to make this dish. Its kind of has a few step including grating coconut manually, squeezing out its milk and fire the wood for cooking. She made all that with a happy heart haha. See, it's all 'bout money, money, money... (⁠ﾉ⁠⁠0⁠⁠)⁠ﾉ

And here's the main ingredients for today's dish. Its quite a lot, there's eggplant, squash, string beans and a few cut of bitter gourd, she also added some green to make it healthier, it's Malunggay.

And here's the grated coconut that she grated herself, manually. I kinda miss grating a coconut manually but I am lazy to do it haha. I leave it that task to mama, tehee

Cooking Ginataang Gulay is super easy. You can just put them all in one pan, including the seasonings, you can put half the cup of the coconut milk and simmer them. Once the veggies half cooked you can then put the rest of the coconut milk and its done.

And here's our creamy Pinakbet with Coconut Milk, really creamy and tasty ＼⁠(⁠^⁠o⁠^⁠)⁠／

Now, you know what's the perfect pair to that creamy Pinakbet with Coconut Milk? It's this ╰( ･ ᗜ ･ )➝, its called Longganisa or a Filipino sausage and it is made with pork. It is sweet, a lil salty, and very garlicky.

Cooking Longganisa is east too. You just have to cook it with water first for like 3 minutes, let the water dry up first once dry then put cooking oil in it.

And then we'll fry it in cooking oil in low heat as we don't want to burn it. This tens to burn easily because it has a lot of sugar in it ◖⚆ᴥ⚆◗

And its done! Look at that marbling skin of it. Its cook to perfection I say. And to be honest its been ages since I last eat Longganisa. We don't eat it more often because, I mean, It's processed food and we avoid that as much as possible. We actually had em today because someone gave a pack of it to us. He asked a favor for keeping two pack of Longganisa and so as payment, he gave one pack to hs. I mean, we can't really say no to it because he insisted, so ♪┌|∵|┘♪

Today is just a normal day, no specially happenings or whatever but it is still fun. The dish we had are all simple but we are grateful because we're able to put something on our table. And really, the meal are simple but we really enjoy it especially the Ginataang Pinakbet ෆ⁠╹⁠ ⁠.̮⁠ ⁠╹⁠ෆ

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Lead Image Edited in Canva