Like a ballerina, Lina transitioned swiftly from exact, fast actions to calm effectivity as she cooked. I’d watch her activate the rice cooker, add rice, oil, salt and water, and set it with just a few beeps. Then, she’d put a big pot on an electrical burner to start out heating up as she sliced the onion into half-moons and opened a package deal of rooster, normally drumsticks and thighs. They’d get seared within the pot alongside the garlic and onions. Even when I wasn’t watching her, I knew we have been having adobo when the odor of vinegar and black peppercorns, heady and alive, hit the new steel and began to tickle my nostril.
