I made rosemary mushrooms as an experiment.  Also, I wanted to add a bit more savor to the dinner other than just having fried bangus.

Rosemary Mushrooms

• 2 to 3 tablespoons olive oil (you can use extra virgin olive oil if you like)
• 1 large head of garlic, peeled, pounded a few times and coarsely chopped
• 2 cans of button mushrooms, drained
• salt and pepper to taste
• dried rosemary

1. Heat the olive oil in a pan on medium-low flame.  Saute the garlic until it begins to brown.
2. Add the mushrooms.  Keep stirring it around until mushrooms are cooked, about 7 minutes or so.
3. Add salt, pepper and rosemary to taste.

Barako is pretty much an ordinary coffee variant around here.  The only thing that makes it extraordinary is how you prepare it.  The common way is to boil it to death in a pot.  Today I use the single-cup manual drip brewer I got from Starbucks a few years ago.  It makes a good cup of coffee once you learn how to use it properly.  For most people I know, the single-cup brewer would be an awesome sight to see and use.  But for me, it’s the normal way I make my coffee.  No fuss.  No frills.  Just pour the water in and that’s it.

For some people, the way I live my life is extraodinary.  But I’ve been doing this for so long, it really doesn’t seem all that anymore.  To me it just feels common place.  But people say it’s amazing that I can do what I do.

So it’s just fitting that I start a not-so-ordinary food blog in a way that for me feels so ordinary.  There’s nothing much to say for now.  But like my life and that cup of coffee, I’d like to make it extraordinary.