Only Time Will Tell

I’m glad your all still here! A lot has happened over these last six months. So, the dream job I told you about six months ago is everything I thought it would be. My time is mine (kinda) , I am out and about looking at venues, partying with someone new every other weekend and getting paid along the way. It sounds awesome doesn’t it? Even though it’s a huge step up from where I was, I still don’t feel satisfied. 

As you can see my featured photo is of Ayesha Curry. Shes the bomb. Forreal. In the beginning I wasn’t sure if I was going to like her or not. But now since I just found out I’m going to be birthing a child in January, Ayesha became more and more relatable.

I am 6 weeks and 2 days today. I am NAUSEOUS, I am EMOTIONAL, my HEADACHES are frequent and rough and slightly DIZZY.

I’ve been noticing that when I’m just chillin, thats when my nausea kicks in the worst. If I’m at an event and just as long as I’m not starving, I feel alright. I think it’s because when I’m not doing anything else, I’m thinking about it and I’m expecting it which is my downfall. I’m still trying to figure out what makes me puke my brains out and what lets me stay calm as a cucumber.

Any suggestions!

I can use all the help I can get!!!!!!!!!!!!!!!!!!!!

 

Sunday Dinner

Pork Ribs Sinigang and Dry Rub Adobo Baby Back Ribs

Tonight was a ribs kind of night! Andrew and I bought a whole slab yesterday and defrosted it overnight to make for sunday dinner. I give Andrew all the credit.  All I did was chop up the onions and tomatoes LOL. Shout out to my Auntie Jean and Auntie Joy for the tomatoes from their garden!

 

Half the ribs were put into the Sinigang and the other half were baked.

 

We used a huge pot. I love sabow, which is tagalog for soup.

You want to bring the water to a boil. There will be a white and brownish foam that comes from the boil. Use a cup to scoop it out as it forms. I would love to tell you how to get the Sinigang flavor without the mix but I never get it right! SO….. we used the sinigang mix lol.

Add the onions and tomatoes first while boiling the meat. Then add the spinach, okra and green beans. It’s the best when the meat just falls off the bone, so to get there, we left the burner on mid heat,6, for about an hour or so.

For baking the ribs, Andrew used a dry rub.

The Gisa packet is really small so half on one side and half on the other and half the Adobo packet. Broil the ribs for 5 min.

Then bake at 375 for about 75 to 90 minutes and enjoy!