Baby Cakes

The invitation said 11AM. We were running late.

Two days after arriving in the US, my mother and I were still battling with jetlag. But by some miracle and lots of understanding from my sister assigned to pick us up, we made it to the surprise baby shower for my sister-in-law, M.

My sister-in-law is on her eighth month and the party was just the thing she needed to give her that boost that everything will be alright. Though, this will be her 2nd child, the five year gap with the first birth experience is enough to blur the memory.

I marveled at the length that her best friend went to ensure that everything was perfect. From the orange themed décor and the group crafting activities



the mini-sandwiches; the oh so pretty cake



& cupcakes;



down to the toffee candy party favors given out to each guests.



Memories of past baby showers filled my mind as I looked on at her young guests—mothers in their early thirties. I listened as they gave tips to M on the latest baby trends; advances in breastfeeding techniques and eco-friendly baby wear.

I glanced at the presents all wrapped up in baby finery.



The birth of a child is considered a welcome gift by many when it is planned. But there is the sad reality of unwanted conceptions too. Sigh…

Shaking myself from that melancholy thought, I look on at my sister-in-law’s round & taunt stomach, and prayed there would be far more greater number of babies born to a welcoming and nurturing world.

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Baby Cake

1 father, mature and a pillar of strength
1 mother, soft to the touch and nurturing
1 pure and condition-free love (no substitutions)
A set of doting grandparents (great to add but, if not available, is optional)
A sprinkling of caring relatives and friends

In a bowl of love, mix well the first two ingredients. Set aside to develop in a warm and positive environment. After nine months, present to doting grandparents. A sprinkling of affection from caring relatives and friends will mean endless smiles and giggles.

May at times cause heartburns if taken too seriously. Best accompanied with prayers to ensure a lifetime of joy.

Reunited And It Feels So Good

It had been 37 years since we were thrown together by fate to share our first college years in a poorly equipped state university in what then was a small Philippine city. Most of my classmates have spread their wings and settled down in different parts of the world— mostly in the US. Of the three major reunions set, this was the first time that it was held in the US. This time around, 15 college classmates (out of about 30 or so) came together once more to celebrate friendship. The same faces, albeit with a few added pounds, white strands of hair, and life lines here and there; the same funny stories that continue to be a box office hit, retold a zillion times; and, the same tight connection that could not be easily severed or forgotten.

It is this same tight connection that embolden each to reveal poignant experiences at every reunion: initially about our growing families, our work and our interests. And as we move to the present, our stories have evolved into deeper and thought provoking insights on spirituality, the hurdles passed or continue to experience, on growing old—menopause, health issues, empty nesting, and on views of what now is really important to us.

And it is this same tight connection that moves us to acknowledge the strengths and weaknesses of each other. To accept, to forgive, to continue to love.

8 ~ 8 ~8 ~ 8 ~8 ~ 8 ~8 ~ 8 ~8 ~ 8 ~8 ~ 8 ~

My classmates and I never seem to tire of listening again and again about how so-and-so got drunk for the first time; or, how some of us cheated on a Spanish quiz; or, about the infamous trek up a mountain. Of course, we relived the moments with songs— ABBA, the BeeGees, Motown; and, dances of our college days--- twelve steps; swing; hassle; salsa; the bump.
But there were also newness to our get-together— some brought their siblings; some, their spouses; others, their kids ; and, still some, their best friends. Their presence and interaction widen further the circle of connection. They too felt the camaraderie and immediately felt at ease.

And our reunion would not be complete without the FOOD. Over the years, some of us have honed our cooking skills while others have stocked up on knowledge on contact numbers of delicious take-out restaurants.

What follows below is a breakfast pudding recipe prepared by a classmate who now lives in Virginia. Simple and easy. But the end result: impressive, delicious and not to be forgotten for a long while.

M’s Overnight Breakfast Casserole

Ingredients
• 1 (16 ounce) package Regular Flavor Jimmy Dean Pork Sausage
• 10 eggs, lightly beaten
• 4 cups milk
• 1 teaspoon salt
• 6 cups cubed bread (about ¾ of a loaf of bread)
• ¼ cup diced onion
• 1/2 teaspoon black pepper
• 2 cups shredded sharp Cheddar cheese
Directions
1. Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, pepper and salt; stir well.
2. Distribute the bread evenly in a buttered 9 x 13 x 2 inch baking dish. Sprinkle with the sausage, the onion and any other optional ingredient. Distribute the shredded cheese then pour egg mixture evenly over casserole.



3. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.



Footnotes
• may be assembled ahead and refrigerated up to 12 hours before baking.
• You may substitute the sausage for any other preferred sausages or cold cuts like (just remember to crumble or cube before frying) :
o Ham
o Spam
o Luncheon Meat
• You might want to add the following optional ingredients:
o 1/2 cup sliced mushrooms
o 1 medium tomato, seeded and chopped
o 1/2 cup thin-sliced green onion
o 1/2 cup broccoli flowerlets or asparagus

Different Strokes

11AM, Wednesday. Two more days to go and counting every hour until I see 3 of 4 of my second set of siblings.

Intrigued?

For ten years, I was the eldest of three girls. Being close in age, it was natural that we did everything together. Visits to the doctors, children’s parties, same school, even sharing the same room. It was also natural that we had our differences. Maybe we developed cabin fever from all that closeness. But we always managed to work things out (with the usual parental interventions: “ Say sorry and shake hands— or else”).

Then things changed. My mother (with the help of my dad) started bringing home the rest of my siblings— the 2nd set— at rapid succession. Being so much older, I was put in charge. Not of two but this time of six siblings. There were advantages to this position. Being that I like to play teacher, my student population saw an increase in number of pupils. But as my pupils grew older, it was difficult to order them to come to class.

Life at home had been lively with three girls but imagine how much livelier it became with two boys and two more girls. There were competitions on who got more of the chocolates; there were fights and threats of death (I’m going to kill you); there were arguments on who should use the phone first and for how long. The list is long.

Now that we are much older, we manage to laugh about the past. From time to time, we do argue and debate and hold fast to our opinions and beliefs. But this time, there is a respect born out of understanding and tolerance. It also helps that we continue to adhere to my parents’ rule when it comes to decision on any family issue: majority wins.

The clock ticks away.

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My siblings and I will always have different opinions on and ways of doing things—including how to cook salmon. But once tried, you will agree that the following recipes are all winners.

My Brother’s Baked Salmon in Olive Oil

3 lbs or 1.5 kilos of salmon (preferably with skin)
2- 4 sprigs of rosemary (about 2 T rosemary leaves)
1/2 c parsley, chopped (preferably the curly leaf type)
1/2 clove of garlic, crushed
1/2 t pepper corn, crushed
1/2 T salt
1 1/2 T soy sauce
1 c olive oil
1 large onion, chopped ( about 1 cup)

First, prepare the marinade.
In a bowl, mix 1 T of rosemary leaves, the chopped parsley, crushed garlic & pepper corn & salt with the soy sauce and olive oil.

Second, pour the marinade over the salmon and gently turn the salmon over in the marinate so the salmon is completely coated with the marinate. (Optional: Marinate for about 30mins to an hour in the fridge.)



Third, lay out the chopped onions in a baking dish-- depending on the cut of the salmon, a rectangular dish would do nicely. When done, gently, put down the salmon on top of the onions. Pour the marinate on the salmon and sprinkle the remaining 1 T of rosemary leaves.



Bake in a 400 pre-heated oven for 18 minutes or until salmon is done. You can test for doneness if the flesh comes out flaky when poked by a fork.



Serves 6 to 8 persons.


My Sister’s Salad with Baked Salmon

Baked Salmon
2 salmon steaks (250 grams)
2 sprigs of rosemary
2 cups halved cherry tomatoes
2 cloves garlic, minced
½ med-size onion, chopped
Olive oil, salt and pepper

Season the salmon with salt and pepper. Set aside.

Oil a baking pan and arrange the halved cherry tomatoes.



Scatter the garlic and onions and lay the two salmon steaks on top. Add the rosemary leaves over the fish. Drizzle more olive oil on the fish.



Bake in a 350 degree oven for about 20 minutes or until the fish flakes easily with a fork. Collect the resulting sauce and add to the dressing. Break up the salmon into bite-size pieces.



Dressing:



Put equal parts of juice from one lemon, whole grain mustard (or prepared mustard) and resulting sauce from baked salmon (eg: ¼ c lemon, ¼ c mustard, ¼ c salmon sauce) in a bottle.



Put the lid on and shake.

The Salad

A bag of mixed Salad greens
A small bundle of asparagus, trimmed and steamed
2 hard boiled eggs, quartered (optional)

Plating:
Place the mixed greens and asparagus in a large salad bowl. Top with the salmon and the rest of the contents of the baking pan (tomatoes, etc). Pour the dressing over the salad and toss.



Serves 3-4 persons.

My Very Own Pan-Fried Salmon with Roasted Veggies

1 salmon Fillet (500 grams)
Salt and pepper
Olive oil

Season the salmon with salt and pepper. Pan fry with olive oil until done. Keep warm in the oven.

Pan Roasted Veggies with Italian Vinegarette
Marinade:
¼ c Olive Oil
1/8 c Balsamic vinegar
Salt & Pepper
1 tsp each oregano, basil and whatever herbs you have in your cupboard
Shake well in a bottle and pour over pan roasted veggies.

Marinate the following sliced Veggies overnight or at least a hour before roasting.
2 large Tomatoes
2 cups Mushrooms, sliced
1 Eggplants or zucchini, sliced
1 Onion, cut into rings
You could roast in the oven, over coal or in a pan.

Plate your salmon and add the pan roasted veggies on the side.



Serves 2-3 persons.

Coming Full Circle

It was 7AM on a Monday morning when I found myself in the kitchen with my sister and her 5 year old daughter. My sister thought it would be a good idea to teach her daughter the rudiments of preparing hot cakes for breakfast. Out came the bowls, measuring cups and measuring spoons. Out came the flour, the salt, the eggs and milk. And in the center of it all was my mother’s hot cake recipe pulled out from my sister’s recipe notebook. My niece being a take-charge person, soon had flour on the kitchen counter after sifting the dry ingredients together.

Memories of similar scenes came rushing through my mind. I see my mother first preparing and then teaching us the same hot cakes recipe. Then I see myself teaching my daughter. Flash forward and I see my sister teaching her daughter.

I brought this up to my sister and we both smiled at how our lives had come somewhat full circle because of a recipe.



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Before the flooding of the market with hotcake mixes and fast food chains serving breakfast pancakes, every mother had her own hot cake recipe. Even the syrup that came with it was made from scratch. Sure, commercial mixes are breezy to make but they would contain preservatives so as to last long on the grocery shelves. Plus, there’s nothing like hot cakes made from scratch to build fond memories on.

My Mom’s Hotcake Recipe

2 c all purpose flour
2 t baking powder
2 eggs
1/2 c sugar
1/4 c melted butter or margarine or cooking oil
1 1/2 c milk
1 t vanilla

Sift together the dry ingredients. Set aside.



Mix sugar with eggs; then add milk, melted butter or oil and vanilla.



Add wet mixture to flour mixture. Stir until blended but somewhat lumpy.

Pour about ¼ c of this batter in a heated non-stick pan that had initially been oiled. You may also use butter.
When you see lots of bubbles bursting on the surface, turn pancake to cook on the other side.



Serve with butter, your favorite syrup and some slice fruits on the side.

Never Too Young To Party

“ring a ring a roses
a pocket full of posies
one two three we all full down.”

It was the start of a new school year. My sister thought it would be fun to invite her daughter’s classmates to an after school party at their home. Her daughter had excitedly participated in the planning: what food to serve and what games to play. And like a professional events coordinator, I took note of all her requests and made sure to check my and her mother’s ideas with her.

She had personally taped down the names her friends on the invitation cards;



did a food taste on which hotdog to serve;



and, gave specific instructions on what to greetings to put on the cake.



We went through the list of games and my niece even tested them out to make sure her friends could actually carry out the instructions.

Finally it was party time. They were nine little girls coming together to celebrate their 1st week of school. Wide-eyed, full of expectations and bundles of energy. Nine girls made sure my sister and I were kept on our toes for two full hours.

And when the last guest had been picked up, you couldn’t wipe the big smile off the face of my niece as she thanked me with a tight hug. That is all the reward I need.

; ) ; ) ; ) ; ) ; ) ; ) ; ) ; ) ; ) ; ) ; ) ; )

If you are planning any party involving children age 5 to 7, here are some tips I would like to pass along to ensure that you don't "fall down" at the end.

• Keep everything simple. This is specially critical if you plan to carry out everything yourself: decorator; caterer; game master; clean-up crew.

• Inform the parent about the party least the child forgets to show the invitation.

• Check with the child how he/she feels about the party. What would she/he like to happen during the party.

• Decorate your gate with colored balloons or other festive decor to make it easy for the guests to spot your house.

• Keep your menu simple. Children this age look forward to the games and the party favors. For this particular party, we had:
o Hotdogs in buns
o Assorted tetra-pack juices
o Cup-cakes

• Make sure your prizes and party favors are suitable for the children:
o Soap bubbles
o Trinkets: rings, bracelets, necklaces
o Puzzles and mazes
o Colored pens
o Little books
o Noise makers

• Prepare lots of games. You will be surprise how quickly each game is completed and the kids will be on your neck if you don’t have anything else for them to do.



• At this age, most children do not quite understand the concept of winners and losers. So be sure to give out prizes to everyone that participates. (And even to those who don’t join)

• Keep your party area safe. Tape down electrical lines like extension cords; remove any furniture that could harm the child; put out of reach hot appliances (electric water pots, etc).



• Have something prepared for the grown-up who might stay. A bowl of fruits, coffee/tea service, and some biscuits or grown-up sandwiches.



And most importantly enjoy being a kid again!

The Squeeze

It’s that time of the year when I take a deep breath and get squeezed. I have yet to meet a friend who looked forward to their annual mammogram and sonogram tests. I remember one comedian describe it as “putting your breast, one at a time, on the inside of an opened refrigerator and slamming the door shut”--- ouch!

I was an hour early for my appointment. I would be a liar if I did not admit to a tinge of nervousness when I would start imagining scary “what if” scenarios. But a tiny voice would whisper back, “so be it”. I then would return to my crossword puzzle or the cooking demos being televised on an overhead screen. Then again, a glance at some of the serious faces of the ladies waiting their turn would send a rush of insecurities. “What if” sneaks in my thoughts and briefly I mirror the serious look of the women around me. And just as quickly, I hear someone whisper, “Lift it up”. Calmest envelopes me and I am engrossed once more as how the program host mixes peanut butter and jam in vanilla ice cream.

My name is called and quickly and efficiently the technician leads me to the testing room. The calmest I felt continued throughout the procedures. Unlike in the past, I did not shiver because of the cold temperature of the room. It also helped that the medical staff attending to me were gentle and cheerful. Before I know it, the tests were over and I was told to come back three days after for the results.

I hurriedly changed from the loose gown to my clothes and walked out of the hospital into the bright sunlight. No sneaky “what ifs” following me to my lunch date with former office colleagues.

(And by the way, it also helped that while inside the testing room, familiar church songs were discreetly being played in the background. What a lovely coincidence that the thoughts being whispered into my head had morphed into songs of praise and hope.)

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Lunch with dear friends are always a welcome treat-- especially if it had been awhile since our last meeting. I was told that so much has changed in the company I used to work for as well as in their personal lives. But such is life—always changing, never constant. We sometimes get into a tight squeeze but what is important, we all agreed, is we all come out of the experience with our spirit intact.
Below is a recipe that involves some squeezing. So let me be the voice that whispers in your ears: “This is going to be delicious”.

Binignit (Ginatang Halo-halo)

You will need- 2 grated coconuts out of which, you will need to squeeze:

½ c coconut cream (the 1st squeeze of a grated coconut: add ¼ c warm water, squeeze, and strain the resulting cream-- thick)
2 c coconut milk (the 2nd squeeze of a grated coconut: add 1 ½ c warm water, squeeze and strain the resulting milk-- thin)
12 inch pandan leaf, cut into two (optional)
4-firm bananas (saba or cardaba), sliced (to make 2 c)
2 med-size camote, peeled, cubed (to make 1 c)
Galapong (rice flour mixed with water and shaped into marble-size balls to make 1 c)
½ c shredded langka (jackfruit)
2 med-size gabi (taro) peeled and cubed (to make 1 c)
Ube, peeled and cubed (to make ½ c)
1 c cooked sago (tapioca balls)
1 c sugar (white or brown)



Place the coconut milk and the pandan leaf in a large pot over medium heat. Add the bananas. Add more water if needed to cover the bananas. Once this comes to a boil, lower heat and simmer for about 10 minutes. Add the following ingredients one by one with a 5 minute interval after each addition:
1. Camote
2. Ube
3. Gabi
4. Langka
5. galapong balls
6. sago
7. sugar (add this little by little and taste to check on sweetness level)
Check that all the root crops are tender but not mushy. Kill the heat and gently stir in the coconut cream.



Serve with confidence!

Notes:
I prefer to boil my galapong balls before adding to the mixture. This is similar to making palitao.
It is esthetically better if the banana and the root crops are cut to the same size.
Depending on your preference, you may add more or omit some of the ingredients. Just make sure to adjust the liquids accordingly.

Affirmation

I was visiting my mother last week in Cebu and I thought it would be fun to touch base again with some high school classmates. Seven of us had agreed to have lunch on a blistering hot day. Lately, it has become a pleasant habit to get-together with these dear friends. And the number of friends who do show up have increased. I credit celphones and Facebook for making this possible. One text or email message can spread like wildfire and before you know it, you’ve got a boisterous reunion on your hands.

At first, there were the usual topics—nothing of the personal nature. No reunion would be complete without the retelling of embarrassing high school experiences; the crushes; the wicked teachers; and, the fashion then. But with friends I practically spent my formative years with, the stories quickly evolved naturally to very personal experiences-- no inhibitions and voices sincerely speaking from the heart. The hurts, the heartaches; the triumphs and the joy. The peaks and valleys of our lives since we last graduated.

Anyone looking at our table would see seven matrons happily exchanging stories. I saw more. These were women who shared in the belief of the goodness of a God. These were women who each dealt with what life dished out and laughed. The laughter we shared was the affirmation of that belief. And laugh we did until late into the afternoon.



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High school soirees were never complete without STC: Spaghetti, Tasty(sliced bread) and Coke. With very limited allowances, this was the perfect party food combination that hit the spot. And with all that dancing, the carbohydrate loaded fare ensured that everyone had the energy to dance until curfew time.

Below is my mother’s more substantial version of this pasta dish. This dish has been a favorite in many happy gatherings.

Baked Chicken Macaroni = Successful Party

Boil 350-450grams of elbow or salad macaroni as directed by instructions on package. (about 3-4 cups of cooked macaroni) Set Aside.



In about 2 tablespoon of oil, saute the following:
3 cloves garlic, minced
2 medium size or 1 1/2 large onion, chopped
1 small can of pre-chopped mushrooms, drained
about 1/2 to 1 c chopped ham
2 cups shreded boiled chicken breast (500grams)
1-2 bay leaves (optional)

Add:
1 c tomato sauce
1 1/2 c chicken broth



Let simmer so flavours can blend. Cover and continue to simmer for about 15-25 minutes. Season with salt and pepper. Set aside.

Add the cooked macaroni to the meat mixture. Blend, season with salt and pepper and set aside.



Prepare the mushroom sauce topping by:
Sauting 2 minced cloves of garlic and 1 T of minced onion in a little oil.
Pour the contents of 1 can cream of mushroom soup plus 1/2 cup of milk. Season with a little salt and pepper. Use a whisk to smoothen out the sauce. Set aside.

Grate about 1 cup of cheese. Set aside.

To assemble:

In a pyrex dish, pour the macaroni mixture. Top with the mushroom sauce and spread the grated cheese on top.



Put in a hot oven (350 degrees) and bake until the top is a nice brown and bubbly.

Carefully remove from the oven and be ready to Par-tee : )

Home Reading Program

A constant item on my to-do list these days is to read at least two books a month. Some of you may not consider this a hard task to do. Many of you actually make it a regular habit-- lucky you! In my case, I have to make a conscious effort to take time out to "curl up" with a book. Because if I don't, there will always be some task-- clean and organize what’s left of the contents inside cabinets and drawers, do a beading project, draw up a weekly menu, visit with a friend, watch teevee, de-bug and de-snail the garden. I have more alibis than a harden criminal.

Growing up, the only source of reading materials in our house consisted of the Manila Bulletin Newspaper and the occasional Reader's Digest. As there were many of us (7 kids) in the house, my father assigned a day each where each of us had priority over these materials. Being the eldest, I was assigned Monday as my reading day. Every Monday I had first crack at the comic section (!). So much for a reading program at home.

Then in high school, I was fortunate to have a literature teacher, Ms. C Lana, who was responsible for opening up the wonders of the written word for my classmates and I. She did not care what we read but that we read-- a lot. The books of choice then among my friends were of the Mills and Boons variety. At 14 and with raging hormones, these romantic novelettes were most appealing. The classics were forced on us by way of the required book reports. But they too eventually gained my appreciation. Ms. Lana made poetry reading and role playing (heavy Shakespearean characters) interesting and fun as well.

Reading a book is not essential to survive. So why do it at all, you ask.

I have come to realize that being able to read a well-written book can be an enriching experience. Through these books, I have traveled many places without getting on a plane; and, savored fine cuisine with kings and scoundrels. I have eavesdrop on illicit affairs and learned a couple of "tricks" to liven things up in my own. I have solved mysteries and cried a river over the lost of innocence. New words and new ideas. Inspiration and hope. (Thank you Ms. Lana!)

Have you read anything good lately?



"Reading is a means of thinking with another person's mind; it forces you to stretch your own." quote book publisher Charles Scribner, Jr.

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Well, if you have not read anything good lately, why not try cooking up something delicious and out of the ordinary. I just cooked the following chowder for dinner two nights ago. If this recipe was classified like a book, I would mark it as an excellent classic in the non-fiction category.



Seafood Chowder ala Me ( a conglomeration of similar recipes)

4 strips bacon, sliced up
250 g creamy dory fillet, cubed
100 g baby squid, cleaned, skinned and cut up into rings
100 g baby shrimps, shelled
¼ c canned corn, cream style
1 small carrot, cubed
1 med potato, peeled and cubed
1 small onion, sliced
2 cloves garlic, sliced
1 c chicken stock
¼ c peas (optional)
1 c roux* (recipe below)
Salt and pepper to taste

Drop sliced bacon onto a hot pan. Stir until cook but not up to the crispy stage. Set aside. Saute the onions and garlic in the bacon fat. Add the shrimp and sauté until pink in color. Stir in the squid and cook for about 2 minutes. Add the fish and cook for about 2 minutes. Add the bacon, stock, corn and potatoes. Simmer until potatoes are almost done. Add the carrot and continue cooking until carrots are tender. Stir in the roux a little at a time until you get the right consistency you want—too much and you will need a knife to slice through your chowder. (If too thick, just add more milk) Heat through. Season and serve hot with some crusty bread on the side.



Roux (soup thickener)
2 T butter
2 T flour
1 c milk

Melt butter and quickly add the flour. Stir until a paste is formed. Beat in the milk. Watch the mixture thicken and like magic, you have a roux!

The SAGA of life

Life is long when it is full, and this fullness is not measured in terms of time, but by deeds. St Thomas


“Happy Birthday!’, was my text message to a friend who had just turned the big five O.

“Ouch”, was his response—an indication that he didn’t relish being reminded.

A typical reaction from someone who has crossed over the half century mark, I thought. I should know. Although my aging anxieties are less these days, I still continue to go through a whole gamut of emotions when I see myself in the mirror— Ay caramba! Who is that person with lots of curly salt & pepper hair? Are those hoods over the eyes? Uggghhh! What happened!?!?!

There seems to be some disconnect at times as I feel like I am in my mid-twenties (please lower those eyebrows people)— okay, thirties. What is one to do— besides banish all mirrors from the house?!!??

Well, as usual, I wrote up a list on how I am dealing with the "face in the mirror". But, I did not quite complete it. I am still groping for the answers as I continue to wrestle with my internal conflicts. And I am hoping that some of you might want to add your own thoughts on the matter. I would like to call this interactive blogging.

• Stress the positive— Aging has its advantages. For one, there are the senior citizen discounts to look forward to; and, senior citizen priority lanes. Two, no more youthful angst—it’s a relief not to be able to relate to Ally McBeal. Three, _____________

• Accept — There is no way anyone can turn back the hands of time. With acceptance comes serenity and the setting down of heavy “baggage” carried for so long. With acceptance you can now ____________________

• Gratitude — Be grateful for the opportunity to continue viewing all the wonders of nature, of witnessing our childrens triumphs, of marveling at how our life is unfolding yet for another day. Least we forget, give thanks for _________________________

• Aspire- with all that experience tucked in ones life-belt, aspire to be bolder, dare to _____________________

We are born, We grow. We mature. We lived. Such is the sage of life.

            

What is a birthday without the ritual of blowing out ones candles on a cake? I take this action very seriously. Next time your birthday comes around, be sure you close your eyes, give thanks and make a wish that your life’s saga be filled with sun shiny days ahead.

Now here’s a recipe for a chocolate cake with caramel filling and a fudgy icing passed on to me by a very good friend and corporate colleague. If you do make it, you would wish it was your birthday everyday.



Maite’s Chocolate Monster Cake (as was given to me-- with some detailed explanation)

Cake:
1/2 c Butter

Sift together:
1 1/4 c Flour
1 t Baking Powder
1 t Baking Soda
1/2 t Salt

1 1/2 c Sugar
2 Eggs

1/2 c Cocoa mixed w/ 1 c Water

Cream butter with sugar alternately with eggs.



Start & end with sugar.

Fold in flour, baking powder, soda, salt alternately with cocoa mixture. Start and end with flour mixture.

Flour first: (divide into 3)



Cocoa mixture next: (divide into 2)



Pour the batter equally into two 8-inch round pans whose bottoms have been lined with wax paper. Bake at 325* for 25-30 mins. or until toothpick comes out clean when poked in the middle of cake.



Once cakes have cooled down, remove from pan. Split the cakes in half length-wise. Set aside.

Filling:
2 T Flour
1 can (1 1/2 c) Evap. Milk
1 Eggyolk
1/3 c Sugar
1 T Instant Coffee
2 T Butter
Mix first 5 ingredients and cook til of spreading consistency.



Then add butter and mix well. Divide the cream filling into three and spread on the cakes.



Icing:
1/2 c Cocoa 1/2 c
1 can ( 1 1/2 c) Evap Milk 1 can
1 c Sugar
2 T Butter
Mix first 3 ingredients and cook til of spreading consistency. Add butter.



Mix well. Spread quickly on cake as it will become stiff when the fudge cools down.

Strike a (Cat) Pose

I am on my 6th month of on-again-off-again yoga: gentle flow. And what have I learned thus far? Well, yoga looks to animals for inspiration for a variety of health beneficial poses. These poses, I am told, are meant to counteract the number one enemy of mankind: stress. Below is a short-list of animal poses certified to be stress-busters.

First on the list is downward facing dog. This is a constant in yoga sessions.



You will feel your stress melt away and if you stay down too long, you become light headed. So who needs wine?!?!

Still stressed out? Then move on to the Cobra post. A sure ticket to immediate relief of tension. (Specially if you are able to strike like a cobra at the one causing your stress)



And did you know that a lot of stress could be locked inside the hip area? The frog pose will get those hips stretched out for sure.



But who wants to be a frog, when the same benefits can be achieved by doing the butterfly pose.



Feeling shy? Then take on a fish pose. This pose is said to open the chest area but even more so it supposedly actively pushes the person to open up.



And if you stretch like a cat, you’ll gently massage your spine and belly.



To continue this massage to your spine, alternate the cat pose with a cow pose.



Cats and cows do know something good.

So give yoga a try and join me as I continue to learn about the birds and the bees. If done correctly, these animal poses stretch and heal tight muscles; expel toxins from our bodies; and, will provide us with another means of dealing with life’s twist and turns.

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I have been told that yoga is best practiced on an empty stomach— makes for easy bending and contracting of the belly. But this is not easy for me as I need some energy to get my engine going early in the morning. So my teacher advises that I have a light meal 1 hour prior to my yoga class. Fruits and cereals work well with me and the following energy drink (patterned after commercial smoothies) hits the spot:

Basic Banana-Oatmeal Smoothie

1 banana, cut up
¼ c oatmeal, any variety (quick cooking, rolled oats, etc)
2-3 T powdered low fat milk
1 c water
Ice cubes (optional)



Place all the ingredients into a blender and zap away.



You can add a variety of fruits to this basic recipe. A dash of cinnamon takes this drink to a different level.

Namaste!