I LOVE adobo. I learned how to make (one version of)it from my wonderful housekeeper from the Philippines, when I lived in Madrid. It was just dark meat chicken on the bone, lots of garlic, soy sauce, red wine vinegar and water and, GOSH, was it good. And it is still is! Plus you’re so right, the leftovers are even better.

Thanks for the memories,
Sue
Food Network Musings

Meg,
I would love to know how she really DID do it. Did any of the kids help? Please may we have a follow-up post? My own mother began to rely on all those awful time-savers in the 60’s and 70’s. Cream of Mushroom Soup on top of chicken (with Minute rice!) became one of her favorite meals. I don’t blame her, though. I don’t know how any of us did anything without a microwave. And not for cooking, but for reheating and prep.

That is absolutely fascinating. I thought they were going to have to study the food list and predict which of their classmates it belonged to. So the large beefy guy would be the one that ate steak all week. The little petite gal was the one that ate salad and white wine. It is really interesting how WHAT we eat says WHO we are, and, of course, there are differences in the sexes.