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.

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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.

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!!