Sunday, August 15, 2010

The Planted Seed



Seeds are like people. And like people, seeds have different ways of getting up from their cosy beds. Some seeds, like the mongo, can’t seem to wait very long to burst out of their case after just an overnight soak in water. Some seeds, like basil, come up with two tiny baby leaves stretched out as if to say hello world.



And there are seeds, like chico and other fruit tree, that take their sweet time straightening first their spine-like stems before they leaves shyly take a peek.


Their long sleep have caused me to despair and often I am turned between digging them out or patiently continuing to water their barren beds.

Like people, all seeds once awaken need nurturing. You have to give them nice cool shower, time to sun, time to rest in the shade and give them a once over to check for pesky bugs.

Like people, the treatment you give your a come-alive seedling can very well determine how that seedling will turn out in life.

Sounds familiar?

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Seeds are not only for planting but if done right, are good to eat. Steamed soy beans, crushed pepper-corn steaks, popped corn, and boiled jackfruit seeds.

And here's a seed of a recipe. A favorite during Sunday lunches at home is a soup made of mongo beans, flaked dried fish and coconut milk. This soup is usually paired with grilled meat.

Mongo in Coconut Milk (Ginatang/Linubihan na Mongo)

1 cup of mongo beans, soaked over night in water
½ cup of flaked dried fish (bisugo or other fleshy dried fish works well)
½ cup coconut cream (the resulting milk when you squeeze grated meat from a large coconut for the 1st time—add about ¼ c warm water)
2 cups coconut milk ( the resulting milk when you squeeze grated coconut for the 2nd time—add about 1 ½ c warm water)
1 sliced medium size onion
1 minced clove of garlic
Optional:
Some chopped green onions or leeks (sibuyas dahonan)
A handful of mallongay leaves or ampalaya leaves



Procedure
Drain your mongo beans and put in a pot with some water to cover. Bring to a quick boil then let simmer until beans are very soft. Set aside.
In another pot, sauté in a little oil the garlic, onions and then add the flaked dried fish. When done, add the cooked mongo beans (including the resulting stock).
Add the coconut milk, bring to a boil then reduce heat to a simmer.
Once the flavors have mingled, turn off the heat, add the mallongay or ampalaya leaves (optional) and pour in the coconut cream.
Ladle into a lovely soup bowl and sprinkle the top with chopped green onions.

Saturday, July 17, 2010

Lunch Time, Truly a Friendly Time

12noon. A most sacred hour for Filipinos. Everything stops; offices close; and, it’s a very rare occurrence if you find your concerns being addressed. Rarer still if your concerns are being handled by someone very accommodating.

And so I find myself in line at a cafeteria after being told by an office clerk to return after lunch. After pointing to the chicken, rice and banana combo meal, I head for the cashier and paid for my meal. It was peak time at the busy cafeteria and the only way I would be able to eat my lunch sitting down was to share a table. After quickly scanning the room, I politely asked a group of young office girls if I could have the empty seat at their table. They were done with their meal and were slicing up a big piece of cake. They smiled at me and gave their consent. Soon I was concentrating on my chicken when one of the girls asked if I would care to have some of the cake. Not wanting to impose, I decline the offer with a smile. They continued with their chatter and I, silently, with my lunch. Then one by one they stood up to go but before leaving the table, one of them, smiling, turned to me and begged that the group be excused to leave me as I finished my lunch. I smiled in return and nodded to them.

As the cafeteria continued to be filled with hungry people, a young man, smiling, comes up to my table and asked politely if he could have one of the empty seats. After getting my confirmation, he gets ready to dig in but pauses and looks up at me saying “kain tayo po”. Roughly translated, it’s an expression were the speaker politely offers to share his meal. In turn, I said “sige” to signal for him to go ahead with his meal. Happily he brings up a spoonful of rice to his mouth. As I stood up, I begged him to excuse me for leaving him at his meal. He smiled in return and nodded to me.

Satisfied, I make my way out of the cafeteria and move on back to the office with my business at hand. More than that, I was glad to note that Filipinos have yet to adopt the cold and indifferent nature of most western culture when it comes to sharing a lunch table with total strangers. And trust a Filipino to offer a portion of his humble meal every time.

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It is funny how certain cafeteria food continues to remain a best seller. Be it in a fancy building or at the corner turo-turo (literally to mean “point-point” – because you point at the food you want). One mainstay, aside from the ever reliable adobo, is a red-orange colored dish of sauted ground pork whose serving proportion is increased with the addition of vegetables. What makes it appealing to cafeteria patrons? It’s quite filling and best of all it is cheap. What goes in such a dish? Consider trying out the recipe below. I am sure it will be a hit and might even put ideas into your mind to open your own turo-turo.

Giling-Giling sa Turo-turo

2 Tablespoon asuete seeds
4-6 Tablespoon cooking oil
½ k ground pork
1 onion, diced
2 garlic cloves, minced
2 potatoes, cubed
2 carrots, cubed
¼ cup green peas (canned or frozen)
Salt and pepper
Optional: Raisins

Procedure:
1. Heat up the oil in a pan and add the asuete seeds. Heat on low and stir until the oil becomes red-orange. Stain the oil from the seeds. Discard the seeds.
2. Add the red-orange oil back into the pan. Saute the garlic and the onions.
3. Add the pork and sauté until cook. Press on the pork to ensure that there are no big lumps.
4. Add the potatoes and a little water. Cover and stir the mixture from time to time until the potatoes are a bit tender.
5. Add the carrots and continue to cook the mixture until the potatoes and carrots are tender but not mushy.
6. Season with salt and pepper and toss in some raisin.
7. Serve with lots of steaming rice.

Wednesday, June 30, 2010

Hey There Little Firefly!

The day has come to an end. Bone weary from clipping grass and cleaning up my garden, I sat by my bedroom window watching night take its reign. I glanced at the familiar landscape that was now shrouded in darkness. The rain had stopped falling for the time being and the breeze carried a sweet note of freshness.

As I continued to stare at the darkness, my attention was called by a tiny spark that went on and off among the tall grass in a vacant lot across the street. Then I spotted another tiny flicker of light. Soon several tiny lights danced and flashed and raced over the grassy area. Was I seeing aliens or some supernatural beings? Yes, in a way, they were supernatural. For how else could I describe the tiny sparks of light coming from fireflies? My tiredness forgotten, I was once more transported to the many times in the past that these little bugs have enthralled me--- up in the farm of my grandmother, at a lonely stretch of beach, with a friend on our commute home from work, and during early evening walks with my then young children.

I also fondly remember how my then 18 year old son decided to drive me around our subdivision pointing out dark sections of vacant lots he knew held similar "magic shows". My son, who like all boys, is an expert with bugs and all crawly things, explained that fireflies normally live close by water sources-- creeks, ponds, canals and the like. It also helps that there are trees and tall grasses in the area for them to rest during the day.

And so, Mother Nature has waved her magic wand and the resulting light beams filled me once again with wide-eyed wonder. With a happy sigh, I called on my two young house helpers to hurry up to my room. Magic shows like these were meant to be shared.

I know that I am blessed to live in a community that still hold many of Nature's treasures. For through these natural treasures we find the child that is in us. The child that hopes and dreams of all that is wonderful and good.

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Living in the city may have made many of us lose touch with the child that is within us. We have grown cynical with the world and with those around us. Well, here's a recipe that will surely bring out the child in you and will make you look at life with hope. Enjoy!

Chocolate Chip Cookies (recipe from "Joy of Cooking"-- this recipe is a JOY classic, and the book states that the recipe had appeared in the book since the 1943 wartime edition-- how's that for popularity?!?!)



Preheat the oven to 375 degrees. Grease or line 2 cookie sheets.
Whisk together:
1 cup plus 2 Tablesppons all-purpose flour
1/2 teaspoon baking soda

Beat in a large bowl until well blended:
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar

Add and beat until well combined:
1 large egg
1/4 teaspoon salt
1 1/2 teaspoon vanilla

Stir in the flour mixture until well blended and smooth.

Stir in :
1 cup chocolate chips
3/4 cups chopped walnuts or pecans (optional)

Drop the dough by heaping teaspoonfuls about 2 inches apart onto the cookie sheets. Bake, 1 sheet at a time, until the cookies are just slightly colored on top and the edges are brown, 8 to 10 minutes.



Let stand briefly, then remove to a rack to cool.


Sunday, June 20, 2010

Mama said, Papa said...

Why is it only later in life that a person finally accepts the wisdom of his elders? What is it in our youth that makes us want to discover the answers to questions already answered?

These questions I ask myself as I looked back at the rebellious, curious and wonderful nature of my children. In them, I saw the young me that once did battle with her parents (why can't you trust me?!); her teachers (why can't you tell me something I really don't know?!);and, with anyone who had some form of authority (I wanna be free!). In my children, I saw myself trying to comprehend relationships (does he or doesn't he?); the cause and effect of the forbidden (just one try); and the meaning of life (what am I? who am I?).

Was this life's cruel joke of getting back at me? I figured not. It's just life. It just is.

So what is a parent to do? Well, when faced with the challenges of raising my kids, I applied the following time-tested prescriptions as told to me by my mother and father:

For fears and worries-
Let's cross the bridge when we come to it.

Troubles at school-
Would you like me to talk to your teacher?

When fighting for a cause-
It's alright to be idealistic. But remember to be realistic.

When depressed-
Laugh and the whole world laughs with you. Cry and you cry alone.

When selling or buying-
There's a sucker born every minute.

When faced with life's trials-
In some hearts some rain must fall.

The need to exercise caution-
Ang mag-dali, ma-bali. (literally: those who rush will break)

Definition of Lust-
Mapug-gnan ang baha, nungka ang biga. ( You can hold back the floods but not lust.)

Do unto others...-
Ang gaba dili mag-saba. (Karma does not announce itself.)

Approach to Make-up-
Start as late as you can with the least amount on. Add one layer very, very gradually over the years.
Late Exposure-
Just like cars, boys will always go for the newer models.

Surviving a Bad Experience-
It's done so don't ever do it again!

Permission withheld-
Your time will come.

A Mother's classic fallback lines-
a) You'll know what I mean when you have children of your own.
b) Because I am your mother and I say so.

Do you still remember what your mama and papa use to say to you?

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The word mama & papa bring to my mind Italian recipes ( go figure..). Maybe it's my association with words like: Mama Mia and Papa Picolino (a pasta commercial). So here's a healthy and hearty recipe adapted from Rachel Ray. Don't be turned off by the paleness of the picture. Trust me. It's delicious or so my family tells me.

Chicken Piccata Pasta



• 2 tablespoons extra-virgin olive oil
• 500 grams of chicken breast, cut into 1-inch pieces
• Salt and pepper
• 1 1/2 tablespoons butter
• 4 cloves garlic, chopped
• 1 onion, chopped
• 2 tablespoons all-purpose flour
• 1/2 cup white wine or grape juice
• 1 lemon, juiced
• 1 cup chicken stock
• 3 tablespoons capers, drained
• 1/2 cup flat-leaf parsley, chopped (optional)
• 1 pound penne rigate or fetuccini pasta, cooked to al dente
• Chopped or snipped chives, for garnish (optional)

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.



Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

Thursday, June 17, 2010

Paseo

"Come on kids," called my father. "Let's go for a paseo."

Quickly, sometimes forgetting a slipper or to brush our hairs, my four sisters, 2 brothers and I climbed into the car, jeep, panel— whatever vehicle my father owned or was assigned with at the time he said the magic word—"paseo". This was a word synonymous to adventure. In our child's mind, we did not care how we looked or dressed. What was important was that we were ready for adventure in our ride around our town. There was no telling what we would see or experience along the way—a new neon sign, maybe some barbeque on a stick or boiled peanuts bought at the park, or just the chance to be the first to seat by the open window and feel the rush of the wind in our tangled hairs.



Every now and then these "paseos", with the able assistance of my mother, would become the never-to-forget, one-of-a-kind outings in the summer of my youth—a trip to a small town on the outskirts of the province to look at an old church; a tour to the Southern tip of our island; barge rides to access secluded white sand beaches; rough terrain that was considered to be a road to my grandmother's farm hidden up in the mountains; a ride on a motorized banca to reach a sandbar in the middle of the deep blue sea.



That was a long time ago. Now I continue the “paseos” with my children. And I am glad to report that they are certified bitten by the "paseo" bug. Indeed, travel, even local in scope, opens one's senses to the beauty and wonder of life.

"….life is a journey not a destination. Life is about wanting to experience the world and its myriad of colors with your own senses."



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Do you want to be adventurous but have a cautious nature? Well, I have just the recipe for you. Green Bellpepper Soup! This was a favorite of my father. It has lots of vitamins and it's so easy to prepare.

Green Bell pepper Soup

You will need:
2 green bell pepper, sliced into strips
2 tablespoon of ground beef
2 cloves garlic, sliced thingly
2 tablespoon of sliced onions
2 cups broth (you may use a beef or chicken buillion cube & follow the directions to make the broth)
sale and pepper

What you need to do:
Saute the garlic, then add the onions. Once the onions are translucent, add the beef and stir it about. When cooked, add the broth and let simmer. After 5 minutes or so, add the sliced bell pepper. Continue to simmer until the pepper is tender but still holds it's shape.

Season with salt and pepper. Savour the new adventure in taste.

Wednesday, June 16, 2010

Mango, Mango-- so good to me



Borrowing lines from the Mamas and the Papas' "Monday, Monday" , indeed I must say that the mango has been good to me and possibly to all those who have been delighted by its delicious flavor. Partaking of a very sweet mango never fails to bring back thoughts of the summers of my youth and memories of my father. You see, after my father consumes both cheeks of a sweet mango, he would clean off whatever fruit is left on the seed-- literally cleaning it "to the bone". Once done, he would request the helper to put the seed out in the sun to dry. After a day or two, my father would get the seed and with a shovel dig up a hole in our backyard. It was like a ceremony of sorts with his three daughters as eager assistants. He explained that mangoes when planted from seeds do take awhile to bear fruit. And at one particular ceremony, he said "I will not live to eat the fruit of this mango but you all will".



Indeed it was to be. Although he never lived long enough to taste the "fruits of his labor", his memory lives on in every sweet mango I eat and in memories of mangoes picked from the trees in our backyard.

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Sweet or sour, fresh or dried, the mango has been served in a variety of ways--creative recipes only limited by one's imagination. You can dice it, slice it and even bite straight into it. Anyway it's served, surely it always is a hit. Now allow me to share with you two very simple recipes. Feel free to come up with your own variation.

Green Mango Pickle Salad (also known as Kamayan Salad)
3-5 green mangoes (preferably the pico type), diced
3 small tomatoes, diced
1/2 small red onion, diced
Pickle Solution:
1/2 c Vinegar
1/4 c Sugar
salt
pepper
1 t Corn or cooking oil

Put your dices mangoes, tomatoes and onion in a bowl.
Mix your pickle solution. The resulting taste will depend on your preference-- if you want it sour then go for more vinegar; if sweet, then add more sugar.
Add the solution to your bowl. Toss and chill before serving. Goes very well with BBQs and fried dishes. It also keeps well in the fridge.

Crema de Manga (or Mango version of the Crema de Fruta)
1/2 doz lady's fingers to line bottom of a rectangular glass dish (about 7 by 10 inches)

1 c sugar
1/3 c flour
2 1/2 c evap
3/4 c water
3 egg yolks, beaten
1 t vanilla
2 T butter
3-5 very sweet mangoes, sliced thinly cross-wise

1 box ALSA instant gelatin (clear)

Have your lady finger lined pan ready. In the absence of lady fingers, you may use slices of chiffon cake. You may also use taisan cake but just remove the top layer of sugar from the loaf and slice accordingly. The amount of cake will depend on how thinkly or thinly your slice it.

In a saucepan, add sugar and flour. Pour in the milk and water. Put over medium heat and stir until the mixture thickens. Remove from heat and allow to cool slightly. Add yolks and vanilla gradually. Return to heat and stir for about 5 minutes more. Remove from heat and allow to cool slightly once more. Then stir in the butter. Pour the the cream mixture on top of the lady's fingers and spread evenly. Carefully cover top of cream with the sliced mangoes-- slightly overlapping the slices. Set aside.

Follow directions found on the ALSA box. Once the gelatin is ready, pour immediately over the mangoes. Please remember that ALSA gelatin sets very quickly.

Cool and refrigerate.

* The success of this dessert is in the sweetness of the mangoes.

Thursday, June 3, 2010

Mother Knows Best

I am back in my hometown. A brother and a sister were visiting and I wanted to make sure that I was in the thick of things-- endless reminiscing, partaking once more of the delicious meals that only my mother could wipe up, and visits to old haunts and excursions to the beach.

Now on a return home from a day at the beach, everyone thought it would be a great idea to have dinner at a new resto that had gotten a lot of good reviews. Excitedly, upon reaching the house, there was a race to hit the shower and get all cleaned up. One by one, each member of the family came down from their rooms to wait for the rest. My mom was still in her house dress when she suggested that it might be a better idea to just send the driver out for food, heat up some of yesterday’s party left overs and have a leisure no-fuss dinner at home.

My mom’s announcement was received with lukewarm reception but we all know that mothers know best. So my sister and I set the table and got busy with micro-waving the left-overs. Our cook of 40 years had fried some fish to a crisp and had a pot of “utan” simmering on the stove.



With the lechon manok (roasted chicken) brought in by the driver, the spread laid out was a feast.

Gathered around the dining table, grace was said and everyone filled their plates. Soon stories of past misdeeds and mishaps were swapped. Stories that must have been told a hundred times before but in it’s retelling continued to elicit roars of laughter, stamping of feet and banging of fists on table.

The teasing and the reminiscing continued into desserts of ice cream and my mom's leche flan (custard). Loud laughter broke out during each narration.



It was a long while before everyone stood up from the table to move on to the terrace for more stories and beer while glancing at the view of the city below.



It was another feel-good moment with family--- a moment that would not have been as boisterous in a public place nor as spontaneous. Indeed, mother does know best.

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A hit at dinner that night was the leftover chicken asado my mother had made the night before. Nothing fancy nor complicated. It’s a favorite dish my brothers and sisters love. A dish that has been part of wonderful memories that only a mother could cook up. Now here’s a dish no restaurant could come up with.

Chicken Asado



You will need to marinate a whole chicken* in the following: some vinegar, soy sauce, crushed garlic and pepper corns, and salt. Best to leave this overnight in the fridge. The next day, fry the chicken in a wok (kawali). Once brown, remove the chicken. Remove most of the oil to leave about 2-3 tablespoons in the pan. Fish out the crushed garlic in the marinate and fry lightly. Add slices of one big onion and a small can of drained mushrooms (optional). Saute until the onions are translucent. Bring back in the chicken; pour some of the marinate and add about a cup of water and a bay leaf into the pan. Let simmer for about 20 minutes. Add two to four potatoes (depending on size) that have been peeled and quartered.



Adjust the seasoning by adding more of the marinate or water, if vinegar flavor is too strong. Continue to simmer until the potatoes and chicken are fork tender. Serve to family with a side dish of happy memories.

*you could op to cut up a whole chicken for quick absorption of the marinate and easy frying.
** sorry that I can’t be exact with measurements. This is a dish that like love cannot be measured. It’s all a matter of practice and experience.

Sunday, May 16, 2010

When I 'm Sour-y

You meet one occasionally and unfortunately, you and I become one from time to time.

I am referring to sour-y persons. An encounter is enough to pucker up one's heart in grimace. And that's not all. Being one attracts the worse kind of vibes.

If you try this little experiment, you will see what I mean.

Pour out a little vinegar in a saucer.

Now place this saucer outside-- maybe in your garden or out in the open air.

I’d bet that the first visitor to your sour offering would be a fly. And I’d bet that at least 1 big fly will then drop by to take a sip or two.

I try to remember this experiment every time I find myself transformed into a saucer of vinegar-- snapping at people's simple inquiries or making snide remarks at someone's inadequacies.

And what good are sour-y persons anyway? Amazingly, I was able to think of an outstanding feature. These persons enable others to highlight and appreciate even more the sweeter things in life. For with the presence of ugliness, we know beauty; with the dark, we know the light. It stands without reason that meeting up with sour-y people, we know sweetness.

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Going back to the topic of sourness, my kamias tree is presently heavy with fruit-- again. Usually, I use kamias when making "Paksiw na Isda".



This time, after going through some of my recipe books for inspiration, I decided to try kamias instead of sampalok (tamarind) in my sinigang (sour soup) dishes. To my surprise, I found that the use of kamias highlighted the mingling of flavours in my sinigang broth. So the next time you are thinking of serving sinigang for lunch, substitute your tamarind sauce with kamias. It's so easy:

Wash about a cupful of kamias. Drop in a small saucepan; cover with water and bring to a boil. Once boiling, lower the flame to create a simmer. After about 20 to 30 minutes, your kamias would be very tender. Now drain fruit of water and set the water aside. Mash each fruit through a fine sieve and add a spoonful of the water it was boiled in from time to time. You can then throw the pulp and the resulting sauce is what you can then add to your soup-- same way you process with sampalok.

You are sure to get a smile out of anyone trying your sour soup.

Thursday, May 13, 2010

My Mommy Told Me So

My mother is a study in contrast. She is a city gal but has the heart of a country lass (yes, a lass because her heart continues to be young). My dashing and debonaire father (do allow a daughter's pride) then at 35 years old literally plucked my naive and innocent 21 year old mother out of the mountains of a backward province after a whirlwind courtship. This caused the ire of her father. She was soon transported into the cosmopolitan ways of the City.

Now at 73, my mom is modern as any modern mom/grandmom can be. She is more updated than I am when it comes to fashion and make-up. Her approach to life is open and upbeat. Her days are never structured. Depending on what catches her fancy, she could fill her day with a variety of activities or just be content with a book or mending a dress at home.

There is something though, that sets her apart from the very modern woman and links her to her being a true-blue mountain lady. And this is her continued belief in the "rules". Many of these "rules" were handed down to her from her family; from the tenants that tilled their land; from the barrio "doctor"; and from plain common sense. To commemorate Mother's day, I thought it appropriate to share with you my mother's "rules":

• Don't whistle at night. You are calling sickness and evil beings. (also it is so unlady-like)

• Don't turn around to see who is trying to get your attention while walking in the dark. The spirit might take you “in”. (remember, you have a name)

• If a bed is not to be slept on for a considerable time, do not remove the bed covers (pillowcases, bedsheets). If the covers are removed, a spirit will soon take over the bed. (plus a lot of dust mites)

• Don't open an umbrella inside the house. It's bad luck. (you might poke someone in the eye)

• You are allowed three wishes when you enter a church for the first time. An updated version: make a wish, raise your feet and hold your breath when in a vehicle while crossing a new bridge.

• Bad luck trees: chicos, calachuchis, pine trees, weeping willows (its name speaks for itself).

• Be careful not to break a mirror. That would be seven years of bad luck. (you could cut yourself)

• A butterfly that hovers around you means that you will receive a letter soon. (gee, you're hair smells terrific)

• An itchy palm indicates money is forthcoming. (indicates a need to wash up)

• Don't sweep your floors at night. It's like sweeping your fortunes away.

• Before peeing behind a bushy plant or tree, say "excuse me" to alert the "little people". This is also true if you want to toss anything into the dark.

• A swarm of flies is a sign that death is near. (or that the garbage collector forgot to pick up your garbage)

Baby department:
• Rub some oil on the palms, soles and soft head spot of a baby to prevent evil spirits. (like kabag)
• When baby is startled, shake baby saying "siging, siging" (can't explain..)
• When Baby has the hiccups, put a tiny piece of cotton or thread licked with your saliva. (disgusting but it works!)
• Keep the umbilical cord, a lock of hair and possibly the first tooth to insure that your child will always be close to you. (for possible DNA identification in the future when your child becomes rich and famous and disowns you)

Dreams:
• Tooth or teeth coming off or dreams of boats and ships- someone close has died or will die.
• When you dream of someone who is already dead, it is a sign that that person needs prayers.
My mother has supplemented her knowledge on dreams by buying a book on dreams for her easy reference......

Wake/Burial Rituals:
• After coming from a wake, don't go straight home. Drop by somewhere before proceeding home. (This avoids bringing the "bad luck" to your home)
• The dead should never be left alone during the wake. This is to prevent evil spirits from snatching the soul who is still in limbo.
• Don't let a teardrop fall on the viewing glass of the coffin. (the dead will not be able to rest (?))
• Butterflies or Moths are representations of the dearly beloved. In the case of my father, my mother assigned the praying mantis to represent my father. I have yet to figure that one out myself.

When my father was alive, he would shrug off these rules to the consternation of my mom. His usual line was: A true believer of the Catholic faith doesn't need these rules. But my mom always had the last words: You don't lose anything if you follow the rules.

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One thing is clear, the number one rule of my mother is to love her children the best way she can. And this love can be felt from all the delicious meals she cooked for us when we were growing up and still cooks for us when we visit her. One such dish that spells L-O-V-E in capital letters is my mother's chicken porridge. This is sure to warm your bellies.



Chicken Porridge (Pospas)

1. Make lots of chicken stock by boiling 1/2 kilo of chicken with chopped onions, some salt and some pepper. Make sure that the water covers the whole chicken-- about 5-6 cups.
2. When done, remove the meat from the bones and shred. Set the stock aside.
3. Saute some chopped ginger (about 2-3 tablespoons) in a little oil. Add the chicken meat and about 2 cups of rice.
4. Add 3 cups of chicken stock. Bring to a boil then lower the heat and let mixture simmer.
5. Stir the mixture every now and then and add more stock to prevent the porridge from drying out.
6. Add salt and pepper.
7. It should be done when the rice is very soft.
8. Have the following condiments to add in depending on preference: calamansi/lemon juice; chopped green onions/leeks; toasted garlic; fish sauce (patis).

Can you feel the love?

Tuesday, May 4, 2010

An Untangled Life

O Oh! I put my foot in my mouth today and complicated what could have been a simple situation. I had made someone dear to me angry.

For a while, I simply brushed the uncomfortable feeling with this thought: “It’s not important. Besides, it will blow over and things will be normal and dandy again.” Well, it did not blow over and a heavy feeling settled in.

To quiet the voice in my head, I decided to put out my box of beads and figured that some “alone” time would bring things back to normal. I remember how stringing some beads together had a therapeutic effect.



Oh dear! I seem to have made a mess of the nylon thread and could not begin any beading project until I could unravel the tangle.



I first thought of cutting up all the tangles but stopped myself after I realize that I would end up with useless bits of thread. Slowly I started to pull the thread here and then take it under and over and around a spool. In a little while there was order and a light turned on in my mind.

Ah Hah! There was a lesson to be learned. Like the tangled thread, I realized that my false pride has made a mess of things. So, taking a deep breath, I untangled the pride off me and came clean by admitting my mistake.

There! I felt so much better.



x o x o x o x o x o x o x o x o x o x o x o x o

Do you like how beads can be strung together and become something pretty and even functional? Let me share with you what I finally created after that Ah Hah moment (an expression I am borrowing from Oprah).



A beaded keychain (Tadah!!)—with some imagination and patience, you too can take up this hobby and claim its therapeutic benefits.

Friday, April 23, 2010

Where's the Dividends?

I was so angry. I did a good turn for someone who needed help. And soon after, I got dumped by that person. Is there a sense of gratitude left in this world? What happened to getting back the “thousand-fold dividend” for doing good? Grrrrr…

I was so upset that I had to get some ice cream to cool down. The ice cream helped somewhat but my disappointment continued to unnerve me--- causing me to be emotionally off-balance. So I thought and thought and thought about it.

Later that day, finding no answer within me, I decided to give my mind a rest and sat in my garden. I brought along my book on daily meditations and quietly read. I then came across this passage: “Lord, for myself I want nothing. All for your glory and for Love.”

The passage suddenly brought clarity to my muddled thoughts. I was so angry and upset because I had unconsciously expected something good in return for what I did. With that realization, I was able to let go of my anger. So what if I was let down! What is important is doing good. I decided that I will not be burdened with judging, with anger and waiting for “thousand-fold dividend”.

Getting my balance back called for a celebration. Off I went for a second bowl of ice cream.

x o x o x o x o x o x o x o x o x o x o x o x o

The following fool-proof recipe will surely not disappoint. Happy dividends guaranteed:



My Kind of Bread Pudding

3 fist-size ensaymada (a sweet type of cheese topped bread almost similar to a sponge or butter cake) or enough to fill 2 1/2 cups
2 cups evaporated milk
2 eggs
1 ½ to 2 cups sugar (depending on how sweet you want your dessert)
½ teaspoon vanilla
2 Tablespoons raisins (optional)
2 tablespoons butter, melted (optional)

a caramel-lined 8-inch round pan : 4 tablespoons sugar

1. You may or may not remove the cheese topping. Slice the ensaymada into ½ inch thick slices. Set aside.

2. Prepare your caramel lined pan by adding 4 tablespoon of sugar into the pan. Place pan over low heat and watch the sugar melt into a nice golden color. Swell the pan around to get an even coating on the bottom of the pan. Set aside.



3. In a bowl, beat the eggs with the sugar. Add the milk, melted butter and the vanilla.



4. Place the sliced ensaymada into the mixture and give it a few minutes for the bread to soak in the milk mixture. Do not mix.

5. Put a small trivet (pot rest) into a pot and add about 2 cups of water.

6. Place your caramel coated pan onto the trivet.

7. Throw in the raisins into the pudding mixture. Spoon the pudding mixture into the caramel coated pan.



8. Turn on the heat and steam for about 15 to 20 minutes or until firm.

9. Cool the pudding before lifting out of the pot to avoid burning yourself.

10. Cool further by placing in the fridge.

11. Serve to your guests and watch what happens.

Monday, April 19, 2010

My Summer Place

Big shady trees, kites flying in the blue skies, delicious fruits coming into season and days at the beaches make me love summer. Growing up, summer spelled vacation time— free from school work and a chance to dream. And since we lived but 20 minutes away from the different beaches of my province— white powdery ones, black pebbly ones and coral creamy ones-- my summer love affair with the sea began and is rekindled every summer thereafter. Granted that I get hot and sweaty, I find that these discomforts can easily be forgotten with the slathering of some sunblock cream and much splashing around in clear and cool sea water. Adding intensity to the love affair: the food-- eating sweet ripe mangoes and licking the juices off our fingers; sip cool coconut water (buco); and cubes of the freshest raw fish in a vinaigrette pool (kinilaw) partnered with barbequed pork belly. The moments— beach combing for the tiniest seashell in the late afternoons; and, a full moon, some star gazing and the occasional sighting of a falling star while listening to the sounds of the waves as the tide comes in. And the people—then, 4 sisters and 2 brothers and lots of sun-kissed cousins; now, my son, my daughter, my husband and like-minded friends. So I return to the sea -- my summer place. Sometimes for just a day, sometimes for a week and always wishing to stay longer the next time. And am happy to report that the love affair continues to burn as brightly and as hot as the summer sun.
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If you love summer that way I do, I am sure you will enjoy the following cool idea. Yoghurt Ice
2 small containers of plain yoghurt
1/2 c chopped fruit ( banana, strawberries)
Some honey or sugar
1 Tablespoon chopped nuts and choco chips

Place all of the ingredients (except the nuts) in a blender and zap until smooth. Stir in the nuts and chips. You may pour the smoothie into the yoghurt containers or ice tray or in Popsicle containers.

Pop into the freezer for at least 4 hours or until firm. When serving, you might want to surround your yoghurt ice with more fruit, nuts and choco-chips. Enjoy!!

Friday, March 26, 2010

Turkey On My Mind

Last year I visit some cities in Turkey. And ever since then, I have developed a strong liking for all things yoghurt or containing yoghurt--— frozen yoghurt, creamy yoghurt, yoghurt health drinks, yoghurt salad dressings, even yoghurt as a substitute for cream in my muffins.

Yesterday, I decided to have a Turkish breakfast consisting of sliced tomatoes, cucumber, slices of hard cheese, a hard boiled egg and—you guessed it, yoghurt with some honey. I would have wanted some crusty bread to go with the meal but I settled for some toast.



Nothing speaks to me better about a country than it’s food. And so with this simple breakfast fare, I am once again transported to a country that intrigued me so much.

Should you get a chance to visit Turkey, remember me when you dig your spoon into a bowl of creamy yoghurt

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What food talks Turkish to me and brings back delicious memories?

simit, a sesame-topped ring of baked dough (similar to a bagel-- but softer)



A fried fish sandwich (Balik ekmek) by the Bosphorus– just fresh fish, caught that day, fried or grilled and stuffed into a wedge of fresh bread with some tomatoes and lettuce



Apple tea – which I learned was for tourist.

A meze lunch- Stuffed vine leaves, a yoghurt or lentil-based soup, flatbread and dips, and grilled kofte kebab





Ayran- a yogurt (again) drink with salt and water. Said to give one a healthy stomach/

Pomegranate juice from a street vendor – a fruit with miraculous health properties according to some


Lokum- a gelatinous confectionary better known as Turkish Delight


Pistachios, Dates and Apricots

“Afiyet Olsun!” - “Enjoy your meal!”

Thursday, March 25, 2010

My Favorite Things

Ribbons, beads, flowers and trinkets. Scissors, glue, needle and thread. These are just a few of my favorite things-- musings patterned after a song from the movie, "The Sound of Music".

To keep my mind off the sweltering summer heat, I decided to make something out of the craft materials squirreled away in several plastic containers. Out came the glue gun, empty containers, paper boxes, scraps of textiles, paper flowers and old roll of lace.



At first I did not know what I wanted to create. Then like the proverbial light blub, I got it! Containers for Easter surprises!!



I admit that I got carried away with some of my creations... I should have remembered that less is more. Oh, but I love them more.



And some creations brought back memories of weddings



and giggly debutante nights



and tender baby showers.



Like anything in life, it is not what you have but what you make of it. And most important of them all, you are happy with what you make of what you have.

: * : * : * : * : * : * : * : : * : * : * : *

After I was done with a particular batch of tiny round containers, I arranged them in a circle and called my hubby for his comment.



"They look like cupcakes-- good enough to eat.", he said.

That was enough to make my day.

What follows is not a cupcake recipe but a muffin recipe but I like to think of it as a cupcake because it's baked in a cupcake pan. What's the difference between a cupcake and a muffin? hmmm.. good question. I read somewhere that cupcakes are minature versions of a cake and usually iced while muffins are considered a close relative of bread but easier and quicker to make. That's all I need to know.

The recipe below is not only easy to make but pretty to look at when it's baked. Best of all, it's yummy and baking it makes me happy!



Mocha Walnut Wonder Muffins
(adopted from 1993 Ladies Home Journal Magazine)

2 3/4 c all-purpose flour
1 c packed brown sugar
1/3 c unsweetened cocoa powder
1 t baking soda
1 t salt
1/2 t baking powder
1 c butter milk or plain yoghurt or in a measuring cup put in 1 T vinegar and then add milk up to 1 cup level
3/4 c cooking oil (corn or canola)
1/2 c water mixed with 1 1/2 t instant coffee powder
3 large eggs
1 t vanilla
1 c chopped walnuts or casuy
1 c semi-sweet chocolate chips

1. Heat oven to 375 degrees F. Line 2 regular size muffin pan with paper cups.
2. Sift together flour, sugar, cocoa, baking soda, salt and baking powder. Set asie.
3. In a large bowl whisk buttermilk/yoghurt, oil, coffee, eggs and vanilla until blended.
4. Stir flour mixture into the buttermilk mixture just until blended.
5. Spoon batter into prepared muffin cups.



6. Sprinkle the walnuts and choco chips on top of each muffin and press lightly.



Bake 20 to 25 minutes until pick inserted near centers comes out clean.



7. Remove muffins to a wire rack to cool.