At Home With MrsC

Raising a family, making a home.

MrsC | Patricia Cuyugan

My Nutri10 Kid

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After this, I know that I won’t be writing that many posts about the kiddo anymore. He’s getting older, and he and his friends now exist online. If I’m not careful about what I write about him, I might unknowingly put him in an awkward or embarrassing situation. 

Of course I don’t want that to happen. It’s a real possibility, though. In fact we’ve already had to deal with something like that before. 

mrspcuyugan
Seriously, where has all the time gone??? (Photo on the left by my dad. Photo on the right by the kiddo’s dad.)

 

See, one day after school, the kiddo told me that his classmate Googled him, and chanced upon this post. I, personally, love this post. It’s one of the most heartfelt ones I’ve ever written, and every word in there is true. For some reason, though, it embarrassed my son that his friend saw the photos I attached on the blog post, from when he was younger.

I don’t get it. I mean, we were all babies once. But I also know that the whole point is that I need to consider the privacy of my son, especially now that he’s in his tweens. I already took down a couple of posts since that incident because I know for sure that he wouldn’t want his friends to see them. It feels strange to be doing this, but hey, it’s all part of the ever-changing needs of my growing kid.

There really are no dull moments when it comes to parenting.

mrspcuyugan
I know that in a couple of years or so, this little guy is gonna be taller than me already.

 

On the subject of Little MrC’s ever-changing needs, I know that nutrition is one of the major things that I need to address now that he’s nearing puberty. He’s getting so big so fast, which means that his body needs a lot more food now, and a lot more vitamins and minerals, too. It can be difficult to keep up sometimes. In fact, just a few months ago he was really skinny, following a growth spurt.

While I do make an effort to serve balanced meals at home, sometimes that just isn’t enough. So, I was happy to have the kiddo try Nutri10 Plus when we were given the chance. It contains important growth supplements, vitamins and minerals like:

  • CGF (Chlorella Growth Factor), which helps kids grow faster, and to their maximum height potential
  • Taurine, which is good for brain development
  • Lysine, which promotes muscle growth
  • Zinc, which strengthens the immune system
  • Vitamins A, D, E, B1, B2, B3, B6, B12, and C


 

Since I started him on Nutri10 Plus, the kiddo has gained weight. I’ve also observed an increase in his appetite and energy levels. Also, he no longer gets sick as easily as he used to, which is huge given that this is the season for cough, colds and flu. He has only missed a few days of school so far, after a really mean virus struck him and a few of his classmates. 

Being the daughter of a doctor, I was raised to put high importance on the health and well-being of my family. It’s safe to say I’m gonna continue giving my son Nutri10 Plus while I can, since it seems to do him good. 

Buti nalang it tastes nice, so I know that I’ll have absolutely no problem getting him to take this supplement every day. It’s also affordable at P160 for every 120mL bottle at Mercury Drug Store.

If you wanna know more about Nutri10 Plus, check them out on Facebook.

What vitamin supplements do you give your kids?

Recipe: Brown Sugar Puto

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Oh, what a month September has been for me! After a near-empty August calendar, this month has been overflowing with writing tasks, events, meetings, and errands, and we’re not done yet! It’s been crazy, but I’m not complaining.

 

The star of today’s show, the McLaren Honda F1 car. #pims2016

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on


 

It’s months like this when my little book of easy-to-make, tried-and-tested, make-and-freeze recipes comes in handy. My little kitchen and I have been doing well so far. No one has gone hungry (yet!), despite the fact that I had to be at events for seven straight days last week. 

 

Last day tomorrow! ?? #pims2016

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on


 

Slow clap. Ok. Moving on.

My homemade puto has quickly become one of my go-to, weekly staples since our household turned (mostly) gluten-free. It’s super easy to make, takes no time at all, and only requires four ingredients, all of which I always, always have in my pantry – Water, brown sugar, rice flour, and baking powder.

Puto recipe
Rice flour has become a pantry staple in our house ever since we shifted to gluten-free eating. I also make sure to always have cornstarch, potato starch, tapioca starch and some kind of gluten-free flour blend on hand.

 

A quick note on baking powder in gluten-free cooking – Not all BPs are GF. Some brands may contain wheat starch. When in doubt, make your own. It’s super easy. Just sift together two parts cream of tartar + 1 part baking soda + 1 part cornstarch. Done.


 

I found this recipe in a Good Housekeeping Fast & Easy cookbook that my mom bought several years ago. Of all the rice flour-based puto recipes I’ve tried, this one has been the best so far. The original calls for muscovado sugar, which I don’t usually have at home, but brown and even white sugar work well, too. I imagine it would be awesome with coco sugar as well. 

Puto recipe
The puto batter is gonna be super runny, so don’t panic. And don’t be tempted to add any more flour in there either.

 

One thing I’ve learned about puto-making is that size matters. I usually get better, fluffier puto when I make them small. I do have mini molds, but I prefer to just use silicone muffin cups for my puto. Then, I fill them up to 1/3 full only. Half-full is already too much. Yes, it makes a difference.

Puto recipe
Remember: Less is more! This puto cooks more evenly the smaller you make them.

 

You also want to make sure that no moisture drips from the lid of your steamer into your puto molds. If you’re using a bamboo steamer, then you’ve got no problem. But I use a regular pot with a regular glass lid, so I make sure to wrap that lid with a kitchen towel to absorb moisture. It works like a charm.

Puto recipe
My steamer looks like it’s wearing a turban. And yes, most of my kitchen things are colorful and cute.

 

I hope to eventually learn how to make gluten-free bread, but for now, this puto serves as our bread substitute at home on days when cravings hit. Though, truth be told, our need for bread has decreased a lot since we made the switch.

This whole gluten-free thing hasn’t been half as difficult as I thought it would be. And yes, the results are amazeballs. No more itchy rashes for the kid. No more swollen feet for me. We’ve all been sleeping better. We’re all less sluggish, and less moody, too.

Of course, I’m not 100% certain that all this is due to the absence of gluten in our lives. But hey, it seems to work, so right now I’m all for it.

 

Brown Sugar Puto
Yields 12
A gluten-free, dairy-free, kid-approved, light and fluffy rice cake made with brown sugar.
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Ingredients
  1. 1 cup water
  2. 3/4 cup brown sugar
  3. 1 cup rice flour
  4. 2 tsp baking powder
  5. Butter, oil, or cooking spray for greasing puto molds
Instructions
  1. Prepare your steamer. Grease puto molds, and set aside.
  2. In a large bowl, dissolve the sugar into the water. Sift rice flour and baking powder into the water mixture, and mix until well-blended.
  3. Pour mixture into the prepared puto molds, and place into the steamer.
  4. Steam until a toothpick inserted into the center of the puto comes out clean, about 5-7 minutes for mini puto or 8-10 minutes for larger molds.
  5. Remove from steamer and allow to cool.
  6. Serve with butter, sugar and niyog toppings if desired.
Notes
  1. If using regular-sized silicone muffin cups as molds, only fill these to 1/3 full.
Adapted from Good Housekeeping Fast & Easy Cookbook
Adapted from Good Housekeeping Fast & Easy Cookbook
At Home With MrsC https://blissbysam.com/
Puto recipe
One final note: DO NOT be tempted to open the lid and take a peek at your puto before the minimum cooking time is done. If you do, you won’t get this nice crack on top.

 

I love eating these with slices of salty cheese on the side. How do you guys like your puto? 

Dessert Buffet Styling 101

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Fact: I’ve never been very good at making things look pretty. I’m simply not wired that way, which is why I became a writer instead. Trust me, I can make anything seem beautiful using the right words, but don’t make me style a flatlay or decorate an area for you. (You will see photo evidence of my design handicap throughout this post.)

This explains why, a year after our big move, our bare white walls are still bare and white. A tour of our house will also reveal that our furniture is a little bit mismatched. That’s mainly because 99% of them are hand-me-downs from different homes, but it’s also because I can’t figure out how to change things up to make them look like they belong together. 

Honestly, I’m afraid to permanently install or remove anything from our house because it just might not work out. And then we’d be stuck with ugliness for a really, really long time. Lol. The struggle is real!


 

Obviously, it’s good for me to attend classes and workshops on styling because I need help. This is why I really made time to be at the Dessert Buffet Styling session by School of Styling Philippines at Evia Lifestyle Center. This particular workshop was perfect for me, actually, because the output is simple, manageable, and not at all permanent. In short, keri ko to.

The super talented Indy Ycasiano was our teacher that day. Here are some styling tips that learned from her at the session. 

#1 Plan ahead

Indy suggests creating a sketch of what you want your table to look like before you get to work. You can also make a mock setup before the day of your event or party so that you can be sure that you have everything you need, and that everything works well together.

#2 Flat is boring. 

Case in point. Flat = boring. This table isn't even fully setup yet, but you can clearly see that everything
Case in point. Flat = boring. This table isn’t even fully setup yet, but you can already see that the elements seem to be falling in line, from the serving dishes to the birthday greeting on the wall. Hindi pa naka-center! Lol. Told you I’m no good at this!

 

To make things look nicer, play with levels when you arrange items on your buffet table. You can do this symmetrically, with a focal point at the center, and other items arranged similarly on either side. Symmetrical doesn’t necessarily mean identical. You can display different items on either side of the focal point, but make sure that they are similar in height so it looks balanced.

Another option is to go asymmetrical, where things are not set up in a mirrored fashion. This is much harder to pull off because you will really need to move things around until everything looks like they are in the right place. Jedi-levels of styling required here, so trust that you won’t see me working on any asymmetrically-styled dessert buffets any time soon. 

Here’s an example what a symmetrically-styled table should look like, as styled by Indy.

 

#3 Don’t bring out all of the desserts that you have, all at once

Just display a few of the your sweet treats on nice plates, trays or jars, then fill in any awkward spaces with decorative items. Things like food labels, objects related to your theme, flowers and party favors are great space-fillers. Don’t go overboard, though! Too many things can make for a cluttered table. And don’t forget to refill your desserts whenever needed.

As you can see, I displayed all of the cupcakes we ordered. I also did not use a plate or tray. Am I hopeless?
As you can see, I displayed all of the cupcakes we ordered. I also did not use any plates or trays. Am I hopeless?

 

#4 Add height

Playing with high and low elements can help make your table look more appealing. You can use various things to add height, such as cake stands, tiered stands, boxes, crates, and even a stack of books. The treats you choose can also give added height. Cake pops, candy canes, push-pops, and basically any treat with a vertical element can work. 

My friend used a cupcake tower to add height to her daughter's birthday dessert buffet.
My friend used a cupcake tower to add height to her daughter’s birthday dessert buffet.

 

#5 Embellish

Here’s where having a whole stock room full of nice props comes in handy. But if you don’t have that magical room filled with plates, bowls, linens and buntings, here are a few basic decorative add-ons that you can use.

  • Fabric – A few yards of nice fabric can be used as a table cloth or runner, and can make a huge difference! See (above) how boring the blue cloth used in our party was? Learn from my mistake, guys.
  • Printables – These are great because you don’t need to store them. You can just design and print things like buntings, signs and labels every time there’s a special occasion. 
  • Buntings and garlands – You can make these using felt balls, pompoms, ribbons, tissue, fabric, small toys, crocheted motifs (which I plan on doing for Christmas!), etc, etc, etc.
  • Backdrop – Adding a backdrop to your dessert buffet helps extend the theme of your party to the table. You can use a plywood panel, canvas, or drapes for this. 
rainbow-brite
If you’re hardcore like my mama, a blank wall can be your canvas, and you can create whatever design you want using Manila paper, art paper, tape and markers. She did just that for her kids on many of our birthdays.

 

#6 Always take a step back to view your table

Walk away and check your work from a distance every once in a while. You’ll get a better perspective of your buffet table this way. Assess then continue your work until you’re done and happy. 

Towards the end of the workshop, attendees were split into two groups and tasked to decorate our own buffet tables. Our group created a glamping-themed buffet. I love our final output. 

mrspcuyugan
You likey?

 

I had so much fun, and I really learned a lot at the workshop. Now I’m excited to start setting up pretty buffet tables at home. But first, I suppose I need to get a buffet table. Lol! Time to go shopping! 

*Follow School of Styling Philippines on Instagram and Facebook to find out when their next sessions will be. Maybe I’ll even see you at one of them!

Ch-ch-changes

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Some days, I wonder if anyone still reads my blog. I know I don’t write as  regularly as I used to, so, realistically, I imagine I’ve lost quite a few readers. Ganun talaga, right? Why should I expect anyone to visit my site when even I don’t log on so much?

Something has to change. And it’s a good time for change because my blog turns 5 years old this month. Woohoo to half a decade of existing on this space. 

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In the beginning, there was this.

 

I know for sure that I’m not the same person, nor the same blogger that I was when I started writing here. My lifestyle has changed so much, and with it, my interests, too. Five years ago, I was newly married, and had just quit life as a corporate slave. When I started this blog, being a wife and hands-on mom was all so new to me, and now I can no longer imagine life as anything else. 

For someone who works in events, I learned three years ago that I'm pretty clueless when it comes to DIY birthday parties. These cupcakes were my saving grace.
I learned three years ago that, for someone who worked in events, I’m pretty clueless when it comes to DIY birthday parties. These cupcakes were my saving grace. And I didn’t even make them!

 

The themes and topics of my posts have evolved, too, over the years. I have gone from writing about blogging and working at home to learning how to make baon  everyday while still maintaining my sanity. There were a lot of reviews, food and restaurant posts, events, staycations, and the occasional giveaway. And then my posts became about moving out and nesting in my own space, caring for my family, and thriving as a homemaker. 


 

As I read through my archives, I can clearly see that I’ve succeeded in turning this space into a time capsule of the amazing and also the challenging moments of the last 5 years. And now it’s time to move on. 

No, I’m not quitting this blog. Just making some changes.

First, I think I’m gonna stop posting meal plans. Obviously, I can’t get myself to share those regularly, and the desire to do so just gives me unnecessary, self-imposed stress. Lol. I tried. Instead, I will focus on sharing more recipes, especially those that I’ve been trying out for my #100homecookedmeals and #theglutenfreeproject experiments. 

16. Chicken curry with potatoes for dinner tonight. ? #100homecookedmeals

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on


 

I also plan on writing more about are my little home decorating attempts, and the fun DIY projects that the boys and take on. I hope to share more of my journey towards becoming a true domestic goddess / marvelous homemaker, too, because that’s my life now and I love it. 

I want to cut back on restaurant reviews, so unless a place really made me say ohmygoshbestfoodeverguys, chances are I won’t be writing about it. Same goes for product reviews. After all, why would I waste my time and brain cells posting about something that I don’t absolutely love?

Yup, there's only room in here for stuff I actually love. Like these guys!
Yup, there’s only room in here for stuff I actually love. Like these guys!

 

So basically this blog, my blog, will be more of a reflection of life as I live it, than anything else. It’s gonna be me giving you the chance to spend time at home with me, MrsC, (see what I did there?) from wherever it is that you may be reading from. And who knows, someday, you may just find yourself sitting with me in my living room for real. What an exciting thought!

Meal Planning On An Uneventful Monday

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A few weeks ago, during a conversation with a random friend, I said that most of my days are now quiet and uneventful. For some reason, said friend thought of this as something negative. I, on the other hand, find that quiet and uneventful is a good thing.

Sure, I sometimes feel like I have nothing to write about because my life could be perceived as boring, but that’s just the way it is for me.

I love those days when I can just stay at home, run my errands, watch my TV shows, and not have a lot of things to do or places to go to. I’ve always been a homebody, and now that I actually have a home to hang out in, there’s really no place else that I would rather be. 

Anyway…

Today is one of those “at home days” because classes were called off. It’s been generally uneventful, thankfully. Told you, I like uneventful. I welcome rest, especially on days like today. We’re coming out of a weekend that was pretty full by my standards, you see. We had a dinner party on Saturday, then Lunch in Tagaytay on Sunday followed by some family time before heading home. Yes, full weekend na yan for me.

 

Today started with French toast for breakfast, and yes, they were gluten free. Then the kid and I have been studying for his exams, which start tomorrow. We ordered fried chicken and fries for lunch because nothing makes study day better quite like junk food can. Right now, we’re taking a break, and I thought it would be a good time to plan our household’s meals for the week.

Truth: I seem to be in a meal planning funk where nothing seems exciting or appealing. I asked the boys last night to let me know what they’d like to eat, and of course their suggestions were all old favorites. Comfort food. So that’s what this week’s menu will be centered on.

Weekly menu plan
Meal plan for August 15-21

 

I have yet to post any gluten free recipes because I’m still not super duper, 100% happy with my experiments. Hopefully I’ll be able to soon, though. Also, about the spaghetti-style baked rice, it’s this amazing dish I stumbled upon online where you use rice instead of noodles in what would ordinarily be a pasta bake. Hope it turns out good, the way my Mexican rice from a few weeks back did.

 

Mexican rice casserole. #100homecookedmeals #theglutenfreeproject #itswhatsfordinner

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on

 

Well that’s all for today, folks!  What’s cooking in your kitchen this week?

The Gluten Free Project + This Week’s Meal Plan

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August is here, which means it’s time to get started on our gluten free project.

 

Champorado mornings. #theglutenfreeproject

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on

 

It’s official, I now truly believe that this works. Over the past two weeks, we’ve been slowly cutting back on bread and pasta at home. I noticed that, on wheat-free days, the kiddo’s skin was not as red, and not as bumpy as those days when he had bread and pasta dishes. He also told me that he didn’t feel as itchy. SUCCESS!

I’ve been observing myself, too. I noticed that I was a lot less gassy, and that my usually fussy stomach was more quiet on days when I avoided bread and noodles. Guys, this is major. Hyperacidity is my enemy. It’s my stress indicator. It shows up when I don’t eat right. I’m almost always suffering from it. For me to not be bloated and gassy is amazing. It feels so good. So, yes, I truly believe now that gluten freedom is a good thing.

Plus, here’s a realization: Going gluten free isn’t as difficult as I thought it would be, and that’s because we Filipinos are basically rice-eaters. There are also a lot of GF flour alternatives in my favorite baking supply store – Rice flour, tapioca starch, potato starch and almond flour. Winner!! Plus, I find that I don’t miss bread so much because it’s so easy to make puto and bibingka at home. Thank God for rice cakes.

 

My main issue is soy sauce. I’ve been told that it contains gluten, and we just have to have our adobo. There’s always white adobo , but I know that every once in a while I’ll still make a pot of the classic stuff coz it’s just not the same. Worcestershire sauce is another concern (because, guys, salpicao,) as is my favorite sinigang mix. Truthfully, I think gluten in sauces and seasonings is something I can live with. Hindi naman ako hardcore. At least for now. Besides, I don’t use a lot of them, and I don’t use them all the time. So ok lang yan.

This month we begin. Slowly but surely, because I am still in the process of transforming my pantry into a GF-friendly space, and I don’t want to throw things out just because. But we’ll see. Because right now, my box of pasta really doesn’t look appealing. This is so weird. Good, but very weird. At least for me.

So here’s what’s cooking in my kitchen this week. I promise to share recipes of successful experiments!

weekly menu plan
Meal Plan for August 1 to 7!