Hello and welcome to Umami Days, a blog anchored on the conviction that jumping into the bandwagon of trendy diets and food fads defiles human intelligence.
My name is Connie Veneracion, a retiree, mother to two grown daughters and wife to a man with a curious nickname (for long time readers who got here via CASA Veneracion, don’t miss the P. S. at the end).
12 things about me
- I’m 58 years old as I write this page (it’s March 11, 2022; the photo was taken at a cooking class in Chiang Mai in 2020 on the last trip I took before international borders were closed).
- My day always begins with strong brewed coffee with sugar and milk.
- I love fatty red meat, skin-on chicken (except the breast) and runny egg yolks.
- I revere offal (organ meats).
- I favor butter, full-fat milk, cream and cheese over low-fat and / or low-sodium alternatives.
- I cannot survive a day without bread, rice or noodles.
- I adore wine.
- I worship coconut and extol its virtues.
- I detest avocado except in the form of guacamole.
- I am not a fan of over-styled food plating and over-saturated food photos.
- I despise Facebook and Twitter (I might still reconsider getting active on Instagram again).
- I will never ever be a vegetarian.
6 things about the blog
- The recipes here are for dishes cooked in our own kitchen — dishes we found satisfying enough to want to share with the world. (My daughters and I do the cooking, take the photos and do the occasional video. My husband loads all the soiled pots, pans, cooking utensils and dinnerware into the dishwasher then turns it on. Oh, he also unloads and puts everything in its proper place the next day.)
- The recipes are an eclectic mix of Asian and non-Asian — (a) food we share in common with Asian neighbors, (b) food and cooking techniques acquired from our centuries-long interaction with Chinese traders and Indian migrants, and (c) dishes adapted from the cuisines of Spain and the United States, our former colonizers.
- In the blog, the recipes are not categorized into “cuisines” because authenticity is difficult to define. Read “Is there such a thing as pure cuisine?” if you’re curious. However, in the individual recipe boxes, cuisines are specified. That’s just to comply with current Google standards.
- I do all the writing for the blog. That said, you won’t find recipe titles here such as “crustless quiche” (call it what it is, a frittata or a torta, because a quiche either comes with a crust or it is not a quiche at all), “noodleless pho” (just say it’s a soup because that’s what it is) or “chocolate lasagna” (a layered dessert with a name embraced by people who apparently do not know that lasagna is a noodle).
- Guest posts are NOT welcome here.
- Commenting is OFF because I have a long-standing extremely infuriating experience with readers who ask unnecessary questions because they did not bother to read the entire post.
P. S. If you’re a long time reader and you reached this page because you were redirected from one of my older food blogs, yes, it’s really me. No copycat here using my name. I still live in a house on a hill in a suburb of Metro Manila.
If you’re wondering what happened to the other blogs, well… let’s just say that in an effort to get rid of so much clutter, and in an even bigger effort to stay away from shady practices in what has become an extremely competitive niche, I went on a long and winding journey in search of a sweet spot where I can continue to write happily and contentedly.