The last four months have just been unseasonably cold in Vancouver.
It started snowing the last weekend of November and it seems like this cold weather system has never left us. The whole month of December felt like a wash: all I remember was trucking in and out of snow in very wet clothes.
January and February: very, very cold, sometimes going into negative temperatures overnight. We even had a couple of snow flurries in March!
And now April. On April Fool's Day, we had icy rain or rainy snow -- whatever it's called it just seems like an unfunny prank. I had hoped that the weather would have improved by the time we returned from Taiwan and the lion (a.k.a. winter) would have been long gone.
To console ourselves, we look back and we look forward. Summer is where it's at. I can't wait to start grilling again.
Although we have made "pork barbeque skewers" indoors, using the broiler, nothing beats grilling them outside over charcoals.
What is this "pork barbeque", you ask?
Well, we have waxed poetical about this most favorite of a Philippine dish before.
Read about how we think our Yaya's recipe is the BEST IN THE WORLD.
Or, about how we find skewering the meat onto the sticks to be ultra-difficult, given we usually do this 15 pounds at a time.
Or, about how we complain if there are only 2 or 3 skewers per person.
Or, take a look at the recipe and see how Yaya addresses me personally in her recipe.
It's all here: Philippine-style Chicken "BBQ"
I find myself looking at these pictures of warmer times to tide me over this long stretch of cold weather.
I am also trying desperately to catch up on my blog reading (I'm about a couple of months behind). I have so many of fellow bloggers' posts marked as "keep new," for me to re-read and comment on one of these days. I'll get to them.
(I remember in the early days of blogging when I would desperately try to remember which blogs I've visited and visiting blogs to check if they have updated that day. There was simply no way I could keep up, doing my blog-reading in that old, haphazard way.)
(A feed reader is a heavensend. Google provides a feed reader and I use Bloglines myself. I've no special reason why I use Bloglines: it was just what I picked up during those confusing times and I am too lazy to switch.)
These pictures were from our last pork barbecue session outside. We present Summer 2008: Philippine Pork "BBQ"!
Boy, were we ever glad when the gongs (our cousins) offered to help us skewer the meat! Thanks, gongs!
The pork pieces were first marinated for at least 24 hours before being skewered.
The Sauce: Grilling and Basting
The sauce is based on the marinade, with a few additional ingredients.
Must baste! Must baste!
And here's how one should eat Philippine Pork BBQ to show you enjoy them (on the skewer!).
Aw, this brings back childhood memories...
Oh my, I want some now!
Find the recipe here: Philippine Chicken "BBQ"
Yaya's Greatest Hits
Philippine Pork "BBQ"
Philippine Chicken "BBQ"
Golden Egg Torta