For Noche Buena* this year I decided to make felafels. I learned to make them 13 years ago doing cooking gigs in Chatswood. Soaked dry chickpeas are put through the food processor with fresh parsley, coriander, onions, garlic, and spice seasoning. The resulting mush is then hand formed into felafel balls and get chucked into the freezer. I had the ingredients, dusted off the food processor, but the pressure point was finding space in the freezer.
So I decided maybe I can repack the freezer and if I have to, I'll just defrost and consume what won't fit back in once the felafels are in place. To my pleasant surprise, I was able to fit everything in even with the felafels! It was then I realised that I had been honing my packing skills for over 2 years and it has just manifested. Another Tetris win!
Tomorrow I make the yoghurt mint dip.
*Traditional Filipino midnight feast on Christmas Eve (we Filipinos don't see the point of wasting the first 3 hours of the holiday)
