Appetite for Life

Eagerly she waits for her son-in-law to get ready to drive her to church service. She's all dressed up in a Chanel inspired dark blue dress that has white trims on the edge of the collar and sleeves. She carries a dainty black bag and her cane.

She is 98 years old. But her stooped posture, silky white hair and wrinkle lined face cannot hide the youthful exuberance beaming through her lively eyes.

When asked, she says that she does not know for sure the reason why she has lived so long. She does know that when she wakes up each morning, she gives thanks for the chance to witness all that the day has to offer. And if she should wake up in the middle of the night, she takes it as a cue to recite well-loved poems and sing her favorite songs. She does not let worries or fears take hold of her for long. A nice happy tune usually does the trick.

xoxoxoxoxoxoxoxoxox

Want to live a long and happy life? The secret is eating everything and anything in moderation. The following recipe is sure to heighten your appetite... but do remember to eat this in moderation or else you will be very happy but I can't promise you for how long.

Ginisang Bagoong sa Kamias(Sauted Shrimp Paste with Bilimbi-- I kid you not)

about 1/2 c sliced kamias
1 c diced tomatoes
1/2 c dliced onion
2 cloves garlic, minced
2-3 tablespoons of bagoong (colored pink)
1/2 c pork crackling (kinapusan in bisaya)== optional but a great pity if you miss out on this



Saute the garlic, onions, tomatoes and kamias. Once tender, add the bagoong-- quantity is a very personal thing.



When the bagoong is nicely incorporated, set aside to cool down.



Kinapusan
2-3 cupts of cubed pork rind ( you can use trimmings from porkchops and the like)
water and salt

After washing your pork fat cubes, place in a kawali (wok), add some salt and water enough to cover the pork. Bring to a boil then lower the heat to a simmer. Stir from time to time. After awhile, the water will evaporate and the pork will start to give off fat/oil. Make sure that you protect yourself with long cooking mittens, a long ladle and a cover for your wok. This is dangerous operation as the pork could send up a hot splash of oil.

Stir the pork now and then. Remove from the pan when golden brown.



Once it cools down, you can incorporate this cripy nuggets into your sauted bagoong.



Serve with lots of rice!

What to do with the oil/lard?
-- live dangerously and use when cooking fried rice or add the tablespoon to your paksiw. Or if you can get the recipe, make torta de Cebu-- you need pork lard (not butter or margarine as you probably were thinking).

How was your Day?

I met my tired daughter at the door as she came home from work and with a smile asked how her day was. She said she would tell me all about it at dinner time as she was worn out from the day's experiences and just wanted to lie down for awhile.

Re-energized by just being home, she comes down to dinner and one by one recounts one mishap after another. But we both noticed that her stories were more funny than mirable.

We can wallow in the low points or choose to remember the highlights.

So how was YOUR day?


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When I first tasted Osso Bucco (fancy name for stewed shank), I thought that such a delicious dish would be hard to duplicate at home. But I came across a recipe in one of my old cookbooks and the procedure seemed easy enough. A few trials, a few changes and I had a winner. Not only is it delicious but oh so easy to make. This dish will surely make your day.

1/4 c flour
1/2 t salt and 1/4 t pepper
2.5 kilos of shank (used for bulalo)
oil for frying
1 onion (peeled and minced--1/2 c)
1 carrot (peeled and minced-- 1/2 c)
1 stalk celery, minced
2 cloves garlic, peeled and minced
1/2 c white wine or grape juice-- (sometimes, when am out of wine, I just increase the amount of beef stock)
1 c beef stock (you may use beef bouillon cube & 1 c water)
1 can whole tomatoes, drained and chopped (you may use chopped red, ripe tomatoes)
1/2 t each of basil and rosemary (may be omitted)

To cook:



Mix the flour, salt and pepper in a large bowl and toss the shanks in the mixture until well coated. In a large pressure cooker, heat the oil over medium-hight heat. A few pieces at a time, brown the shank on all sides until deeply colored and crusty looking.



In another skillet, over medium heat, saute the onion, carrot, celery and garlic in some oil.

Turn the vegetables into the pressure cooker.



Arrange the meat on the top; stand it so that the marrow will stay inside the bone when it begins to tenderize. Pour the wine into the skillet used to saute the vegetables and scrape up the pan juices. Pour the stock and heat through. Pour this liquid into the peassure cooker together with the tomatoes and herbs. Cover and seal tight your pressure cooker and set your timer for about 45 minutes to an hour.

Follow your manufacturer's instructions on how to use and open your pressure cooker when time is up. If meat is not fork tender, re-seal the cooker and cook for another 15-20 minutes.



The following is a sauce that is suppose to go with the dish. As the family is satisfied with the dish as is, I have decided not to prepare the sauce.

Gremolata Sauce
6 cloves garlic, peeled and minced
2 T grated lemon peel
1/2 c chopped fresh parsley

Combine all the ingredients, and mix well. Serve on the side with the Osso Bucco.