I just joined the club last month when they were showcasing the suman posts and holy— the members were amazing! I had this mixed feelings of being so inspired and yet so daunted.
Inspired because the members are so dedicated and passionate about writing their blogs. You see, having it on a regular basis is really very challenging for me to fit in my 60 – 80 work week schedule.
Daunted because the members are just so good at what they do! I know for sure I can cook but to cook and take a picture and write about it??? Good luck on me on that!
Anyhow, this month’s theme for the Kulinarya Cooking Club is Relleno. First thing that came to my mind was Bangus Relleno (Stuffed Milkfish). I made dozens of them already since its part of my menu but I always wanted to know about Chicken Relleno. I never had an opportunity of deboning a whole chicken but have always wanted to do so especially for a chicken relleno, which, for quite some time has been in my “projects” folder. So this month’s theme was just absolutely perfect for me. It’s just a way to actually do it and stop putting it off.