Sticking Together

“It could have been fatal had you waited another 8 hours to bring your brother in.”

This was the statement given by the attending physician as he went through the initial medical tests of my dear cousin, T.

For close to three weeks, T was confined in the ICU.  Oxygen and dextrose lines, heart and BP monitoring devices were attached to him.  He could hardly move and breathing was difficult.  His family kept a tight watch over him.   Without much ado, whatever differences they had with each other was quickly set aside just as quickly as the deadly bacteria took hold of my cousin. They shared one prayer—T be given the grace to get well again. During those uncertain days, love was the only force that gave the family the fortitude to take each day as it came.

The visits of relatives and friends were a constant source of support to the family.  T also drew strength in knowing there were so many who wished him well and were praying for him.

In God’s time, T got better and slowly was able to move. Shortly before Christmas, T was moved to a regular room.  And happily his family gathered around him for a group selfie.  T is still not out of the woods but he is getting there-- one step at a time with the help of God, his doctors, his family and his friends.

In good time and, most of all, in trying times similar to the story I have just narrated, the love, the prayers and support of family and friends prove to be most precious and priceless.

As another year of musings come to a close, I pray we all continue to hold fast to what really counts in life: the gift of family.

---xoxoxox---

Love is the glue that holds family and friends together. And boy, do I have a sticky recipe to share which will surely have everyone sticking around the dining table.  Puto Maya—  Sticky Rice flavored with ginger and cooked in coconut milk. 

CC’s Puto Maya

3 cups glutinous rice (malagkit or pilit)

2 coconuts, grated

1 thumb-size ginger, peeled and sliced

2 ½ t salt

2/3 c white sugar

Process:

Wash rice and drain. Set aside.

Coconut Cream:

To the grated coconut, add 1/2 cup warm water.

Squeeze the coconut well to extract the coconut cream. Use a sieve to help separate bits grated coconut and husk. You should get a little over ½ c of cream.

To this cream, add and mix well the sugar and salt. Set aside.

Coconut Milk:

Add  and incorporate 3 cups of warm water to the grated coconut. Squeeze and extract the coconut milk—lighter, more watery, than the cream. Use a sieve. You should get about 3 cups. Set aside.

Cooking the Sticky Rice:

Soak the rice with the 3 cups of coconut milk for about 20 – 30 minutes. Then bring to a quick simmer. Lower the flame and from time to time, stir the rice. The rice is cooked once all the milk is absorbed and grain is still firm.

Transfer the sticky rice to a steamer and add in the sliced ginger.  Stir in about 1/3 of the coconut cream mixture and steam for about 10 minutes.

Stir in half of the coconut cream, cover and steam for another 10 minutes.

Lastly, stir in the remaining coconut cream, cover and steam for the final 10 minutes.

It is ready when all the cream has been incorporated and the rice is now tender but not mushy.

Serve warm with slices of mangoes and lots of steaming hot chocolate- tsokolate-- made from local tablea.