Get it Together

I must confess. I have turned into a noontime talk show addict. To be specific: Ellen Degeneres and Oprah addict. While getting lunch ready for my hubby and myself, I watch. I laugh at witty remarks of Ellen and eagerly lapped up what Oprah had to say about a multitude of topics.

In a recent Oprah episode, I watched as Oprah introduced her guest, Shirley MacLaine—a veteran actress of the glamorous Old Hollywood. I enjoyed listening to S MacLaine recount stories of an era that seem now only a memory—Frank Sinatra, Jack Lemon, Warren Beatty. Intriguing though was S MacLaine’s urging for everyone to get their “act together” in time for the end of 2012. Apparently there is a belief that the earth’s solar system will align with the center of the galaxy on Dec 21, 2012. She continues that “we could be on the threshold of a new beginning. I think what this pressure – this kinda psychic l pressure we’re all feeling – is about, what your internal soul is telling you is, ‘Get your act together!’”

This got me to thinking. It seems the human race will forever be looking for a sign of the end of the world before anyone “get their act together”.

What about me? I am constantly putting off “getting my act together” with the excuse that tomorrow is another day.

But what if tomorrow never comes?

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In the Oprah show, S MacLaine showed us around her New Mexico residence that has a beautiful and vast view of the dessert-like landscape. This location may be the inspiration behind her new age beliefs.

In my case, it was a coincidence that my daughter and I “got our act together” and were inspired to prepare a Mexican lunch over the weekend. We decided to do the 7-layer dip I learned from a friend of my sister.



And we also did chicken burritos which turned out "muy delicioso".

Burrito Delicioso
(adaptation from Rachel Ray’s Grilled Chicken Burritos with Mango Salsa)

Marinate for 15 minutes ½ kilo of skinless, boneless chicken breast, pounded 1/2 inch thick in:
3 T extra-virgin olive oil
3 T calamansi juice or fresh lime juice
3 smashed garlic cloves
1 ½ t Salt
Once done, In a grill pan or skillet, cook the chicken over medium-high heat until cooked through, 6 to 8 minutes; let cool slightly and shred. Set aside.

In a medium saucepan, heat 1 tablespoon oil over medium heat, add 1 cup rice and cook, stirring, until golden, about 5 minutes. Stir in 2 cups of chicken broth (can be made out from chicken Knorr cube) , ½ cup tomato sauce, ½ t cumin (this spice gives the burrito the distinct Mexican aroma), 1 teaspoon salt and a chopped garlic clove. Cover and bring to a boil, then simmer until the liquid is absorbed, about 20 minutes.

Assemble or getting the burrito together:
Preheat oven to 350.
Place 4 large flour tortillas on separate sheets of aluminum foil . In the center of each tortilla, spread about 2 T refried beans.

Divide the rice, the shredded chicken and grated cheese equally for the four tortilla and add on top of the black beans.



Roll the tortilla snuggly in the foil (the how-to-roll-a-burrito videos on youtube were most helpful)



and heat in the oven for 10-15 minutes before serving.



Have on had the following as accompaniments or add-ons to the burritos:
Sour cream
Bottled or home-made tomato salsa
Bottled or home-made Guacamole
Hot Sauce
slices of ripe mangoes



The burritos disappeared as quickly as Speedy Gonzales.

Leak Proof

“When is a wrench called a monkey wrench?”, I asked my husband as I watched him fixed a leaking water pipe.

“When it starts monkeying around,” was his quick answer.

I noticed a small smile creeping up on his face.

With a very strong water pressure coming into our 25 year old house, it was inevitable that our water pipes and fixtures would give out one by one to the strain. It did not help that the experienced and no-nonsense plumbers we once knew are either OFWs or presently working at the many condominiums and residences coming up like mushrooms. Not wanting to settle for a so-so jack-of-all-trade workman, my husband decided to take on the task himself—one leak at a time.

So for the last two weekends, I have acted as my husband’s plumbing assistant. I hand over to my husband the tool he calls out for—just like an OR nurse. In this short time, I am now able to identify a mechanical wrench, pipe wrench, combination wrench and oil filter wrench.



And don’t get me started on pliers and the merits between going stainless steel, copper or tin.



In the short time, I have gained a better appreciation for a qualified tradesman—plumber, electrician, mechanic, carpenters and the like. They have my high respects. At the increasing rate of demand for such skilled workers, it is just a matter of time (if the time has not yet come already) when these workers will be earning top bucks.



And best of all, I realize that time spent together with my husband on this project was another way of “leak-proofing” our relationship. Dare I say comparable to a candle-lit dinner for two with romantic music in the background--- without the need to dress up.

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Like plumbing or carpentry, cooking calls for appropriate tools. Knives and chopping boards.



25 year old sandok, turner and wooden ladle.



Rubber scrapers, peelers, and whisks.



These are a few of my favorite tools.

But if there was only one tool that I could have in the kitchen, it would be a sharp knife. A knife can determine how quickly and evenly I am able to prepare my ingredients. Although I do not own any state of the art chef endorsed knives, I make it a point to have my knives sharpened on a regular basis. My criteria: a knife that can easily knick a tomato when applying light pressure.

Now if you were to try my papaya atchara recipe, you will definitely need a very sharp knife.

Papaya Atchara (Pickled Papaya)

4 cups grated green papaya
1 tablespoon salt
½ c baby onions, peeled
¼ c sliced bell pepper
¼ c sliced ginger, cut similar to match sticks
½ - 1 c sliced carrots, cut similar to match sticks
½ head garlic, peeled
1 c vinegar
1 – 1 ½ c sugar (more or less depending on whether you want a sweet or sour pickle)
10 whole peppercorns

In a glass bowl, add the grated green papaya and the salt. Squeeze to mix in the salt. Place the papaya in the middle of a muslin or tulle, roll and squeeze out the papaya juice. Do this to the rest of the grated papaya and set aside. (You can squeeze the papaya without the use of the cloth but it will not effectively remove much of the juice.)

In a glass bowl, place the squeezed and grated papaya, carrots, bell pepper and the onions. Set aside.

In a glass or ceramic pot, add the vinegar, sugar, salt, ginger, peppercorn and garlic. While stirring, bring to a boil. Set aside.

Pour the hot vinegar mixture and stir to incorporate. Cool before transferring to clean dry bottles. Refrigerate for at least a week before serving to allow the pickled flavor to mature. Enjoy with grilled meats or fish or serve as a side dish for fried dishes.

WoW Davao

48 hours. 8 Friends. 1 word. WOW!

To get the most of the limited time, we arrived in Davao mid-morning and were met by P, our gracious and knowledgable Davao host.



We loaded our bags in her van, and immediately got down to the serious search for the sweetest pomelo.



Added treat: mangosteen- sweet in a tart sort of way.



Plus marang—for those of us who were not too fond of durian—creamy without the pungent durian smell.



But if you are a big fan of durian, Davao is the place to be. There is an abundance of durian flavored pastries, candies, cake and ice cream.

Lunch was at Ahfat Seafood Plaza.



The restaurant has gained quite a following that I spotted three branches in one location! Try the slipper lobsters. Address: Victoria Plaza Compound (Parking Lot),J.P. Laurel Avenue,Bajada.



Next stop: afternoon cheese and chocolate treats as the Puentespina produce outlet. This is located on Bolcan Street, Agdao.



It was a privilege for the group to meet Olive Puentespina—the genius behind the cheese enterprise.


Feta, blush, blue, chevre, cheese in chocolate and fruit-in-cheese blends were just some of the cheese products on display. She gave a brief lecture, an added bonus, about each of the cheese served in a cheese platter she personally prepared for the group.



Her goal is to put Malagos, the name of the town were the cheese are produced, on the world food map for quality cheese.

http://www.malagosfarmhouse.com/products.php

All that cheese somehow brought on a craving for some sweet desserts. A short ride brought us to:

Margie’s- for oatmeal thins and more. Located on F. Torres St.

Joniel’s- for the moistest chocolate cake with fudge icing. Address: 1006 Jacinto Extension



Tiny Kitchen- for a variety of cakes and ready-to-heat and eat viands. My favorite was the Frozen Chocolate Brazo-- layers of meringue, chocolate ice cream, yema and chocolate cake. Winner!



Their menu listed a choice of paella dishes as well as bottled tuyo.



It was a pity that we were too stuffed to try the paella. Address: Mabini corner F. Torres Street.

At 5 in the afternoon we decided to head for Marco Polo to check-in. Time sure flies so quickly when one is having so many delicious moments. We also needed to to off load our van as we managed to fill it to its maximum capacity with boxes of fruits, cheeses, sweets and bottles of tuyo.

After a short rest, the group freshened up and once more eager for dinner at Claude’s Le Café de Ville. The restaurant is located on Habana Compound, on Rizal St. Claude’s is a restaurant found on the 2nd level of a charming old house. More charming is the French owner, Mr Claude Le Neindre . Crisp linen, fine silverware and a trio of roving musicians and flavorful dishes made for an evening to remember. What more can you ask for to cap a delightful day?!?!

Early the next day, the group enjoyed a leisurely Marco Polo buffet breakfast. And boy did we have our fill from the different food stations. Eager for the new day's eating adventures, we pushed ourselves away from the table and took our respective seats in the van waiting to take us to other Davao gastronomical discoveries.

Having stuffed ourselves at breakfast, we decided it best to check out some Davao landmarks-- of the shopping nature. Nothing relaxes women travelers than a chance to do some shopping together. Shopping with like-minded friends give each a chance to get validation that her choice is the best; or, best to leave on the shelf.

T’boli Weaving Centre- quite an enriching exposure to local culture. Here you will find a T’boli weaver with her loom.



The weaved cloth is called Tinalak.



The Tinalak is a ceremonial clothing among the T’bolis. It is made up of abaca fibers dyed using natural colors from boiled leaves, roots and barks of plants. It is hand-woven and the patterns are believed to be revealed to the T’bolis in their dreams. There’s a tiny shop beside the weaver’s room that sells all sorts of creative abaca products.

The center is located at the “Marina”- the Pearl Farm Resort take-off point.

Cocoon- Cebu based ladies’ shop with very affordable clothing line. A great find located at Ayala Abreeza Mall.

Aldevinco Arcade- a block of small establishments selling pearls, brassware, tribal artifacts, batik printed outfits, souvenirs, t-shirts, and the like. Address: C.M. Recto St. corner M. Roxas St.



Finally, it was lunch time. Craving more crab dishes, we moved on to “Grab-a-Crab”— how appropriate.



Located inside the Ayala Abreeza Mall. The quotes on the resto wall kinda grab me too.



Later, we drove to Kuilan Siopao, a small hole-in-the-wall outlet. Being full from lunch did not stop me from getting a dozen for take-home. Address: Dacudao Ave., near Opal St, Agdao.



Needing some coffee to perk us up, the group decided to go back to Tiny Kitchen. There were still a lot more desserts we wanted to sink out teeth in.

It’s funny. I thought I was so full but somehow found that I still had a lot more room for a Japanese dinner at Tadakuma. Address: Damosa Business Center, Mamay Road, Lanang.

Before we knew it,we were heading back to Manila the next day.

But no trip would be complete without a visit to the St. Peter's Church-- the Davao Cathedral.



The group indeed savoured the best that Davao can offer and it was just fitting that we end the trip with "food for the soul".

I was grateful for a friendship forged with P; and, thankful that we did not have to fork out payment for our slightly overweighed bags and happy memories of Davao we were taking back with us.

Food tripping is more fun in the Philippines!

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I couldn't end with just sharing with you some of Davao's culinary delights. That would not do. So if you happen to get your hands on very sweet pomelo, you might want to try making it into a salad-- a Thai Pomelo Salad to be exact. One taste and you will declare that it's more fun to eat a Thai Pomelo Salad in the Philippines.

Thai Pomelo Salad

1 sweet pomelo, peeled and segments broken into bit-size pieces
1 small onion, sliced thinly and fried
about 3 stalk spring onion, sliced
2 tablespoon dessicated coconut, lightly toasted in a pan
1 tablespoon garlic, chopped and fried
100 grams of peeled shrimps, boiled
200 grams of chicken breast, boiled and cubed or flaked (your preference)
(in the absence of boiled chicken breast, I used left-over roasted chicken)

Sauce or Salad Dressing:
2 Tablespoon fish sauce (patis)
2 Tablepoon white sugar
3 Tablespoon calamansi or lemon juice

Garnishment:
4 pcs sili, chopped
1 Tablespoon dried shrimps, fried (optional)
1 Tablespoon cashew nuts (in the absence of cashew, I used chopped almonds)
some coriander (wansoy)



Prepare the sauce by mixing the patis, sugar and calamansi in a small bowl. Set aside.

In a bowl, mix together the top salad ingredients. Flavor with the salad dressing and chill. When ready to serve, garnish with nuts, fried dried shrimps, coriander and sili.

Family Beginnings

It’s five in the afternoon and my mother has my undivided attention. I have heard her tell the story a hundred times and in each telling a new facet is revealed. And so she tells me one more time the story of her father and mother.

A civil war was brewing in Spain in the 1930s. There was general discord, lack of jobs, unrest, disenchantment. To escape being drafted to fight in a senseless war, my grandfather and two older brothers left their home in Maruri-Jatabe, an agricultural town located in the province of Biscay, in the Basque country of northern Spain. I can only imagine what went on in my grandfather’s mind as he saw the Basque coastline for the very last time. He was 16.

My grandfather and his brothers eventually found their way to the Philippines. For a time, they hired themselves out to oversee the farms of other Basque compatriot who had established themselves in rural Leyte. In one such employment, my grandfather, at 23 was sent off to far flung Taglawigan, San Isidro, Leyte. By that time, not only was my grandfather busy with farm management but was also kept occupied with several romantic liaisons. For what is a lonesome Basque to do so very far from home.

Then one day, a 15 year old provincial lass caught his Castilian eye. She was the daughter of his "labandera" and eventually, would become his wife--- my grandmother. I can only imagine what went on in my grandmother’s mind as she bid her mother and father good-bye to live with a man she hardly knew anything about.

In a span of 17 years, my grandmother gave birth to 10 children—one dying at infancy and the rest living through the cruelties of World War 2; the struggles that characterized poor rural life; and, eventually in later years, gaining the comforts afforded by determination and hard work.

A compassionate woman, my grandmother accepted into her home and heart four other children earlier begotten by my grandfather with several women. They were treated like her own and they in turn addressed her as “Ma”.

My grandparents eventually settled way up in the mountains of Catagbakan, Villaba, Leyte.



At that time, it was the farthest place from civilization—as how my mother described it. Oh, the hardships my mother and her siblings had to go through just to attend classes at the nearest school. It was a two to three hour muddy trek by foot to town. At night, a few “gaseras” were their source of light until it was “lights out” at 8 in the evening and time to rest.



My grandfather never returned to his homeland and I was told that in fits of lonely remembrance, would cry as he sat in the balcony in the early evenings. I can only imagine what went on in the minds of his children as they looked on at the sad scene.

My grandfather died at 60 of blood poisoning as a result of an ear infection. Medical attention was not available so far, far up in the mountains. My grandmother lived on well into her 80s—20 years of which she served as Barangay Captain. She was well loved by the rural folks and is remembered to possess a gentle but firm demeanor.

My grandfather and grandmother were simple folks who lived during turbulent times, and to my mind, chose to live extraordinary lives. They are now buried in a plot that is a short walk from their house-- on the land that they and their children literally poured all their energies in order to survive.




Every family has a story to tell and I believe these stories have to be told and re-told. For in their telling, there is eventual understanding of self and the appreciation of the ties that bind family members to each other.

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No family story is complete without mention of food. Especially food that brought comfort and remembrance. Just like my grandparents, the following recipe is simple but packed with flavor. My mother says that this was a favorite of my grandfather. I am sure this will make it to your list of favorite dishes once you give it a try.

Grilled Fish with Garlic Vinegarette

1 kilo fish (preferably tuna or tanguigui) seasoned with salt and pepper and grilled until cook. Be sure not to overcook the fish so that the flesh will not dry out. Set aside on a platter.

Heat about ¼ cup of olive oil in a small skillet over medium heat. Add sliced garlic (about 2 tablespoons). Cook until golden. Remove from fire and add about half a teaspoonful of pepper flakes (optional) and about 2-3 tablespoons of vinegar. Take care when adding the vinegar as this may cause the oil in the skillet to flare up. Stir until sauce is blended. Spoon the resulting sauce over the fish. Serve immediately.

Good Morning Katagbakan

It's already past six in the morning and the temperature continues to be chilly in my grandparents’ (mother side) farm.



There are tiny dew drops on every leaf in the surrounding garden. An early venture out of the house meant coming back with wet slippers and toes.

When I was so much younger, I remember my uncles getting ready to check on the farm right after drinking a cup of steaming coffee. That was at 4:30AM! Now that they are in their 80s, they take their sweet time swapping stories on the balcony and wait for trusted workers to come over to the house with crop and cattle report later in the morning.



The kitchen is slowly filling up with the sweet smell of burning wood as preparations for breakfast gets underway.



Soon there erupts a combination of squeak and squeal from the pigpens and the cackle of chickens as they anticipate the approach of a younger uncle with their morning meal.



The floors are quickly given a good sweep and the contents of bedpans quickly disposed of.



Before long, a hearty breakfast is ready and a call goes out through the house for everyone to come to the table before the food gets cold.



My grandparents are no longer around but I still feel their presence-- specially my grandmother. She's watching over us as we share stories of time past, present concerns and plans for tomorrow.

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Just recently, I asked the origin of the name “Katagbakan”-- the name given to the area where my grandparents’ farm is located. I was promptly shown the “tagbak” plant that grow all over the area. (Tagbak is a stout herbaceous plant growing to a height of 2 to 4 meters, with stout rootstocks).



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A lot of meals have come out of my grandmother’s kitchen. A gas stove and oven had been installed sometime ago but it seldom is put to use. Instead, a wood-burning, three burner iron stove continues to be the work horse of choice.

Many outside help have been employed to do kitchen duties. Their number would swell during celebrations. At present and for the last 10 years, “Ibyang” has taken on the task of coming up with daily meals for my aunt and uncle and the occasional visitor. Although physically challenged at a height below 4 feet, she manages to cook up a storm on the iron stove while standing on a small stool. Because of her happy disposition and infectious laughter, one would not know of the many heartaches and hardships she continues to face. Putting on a wide smile and with pride, she comes out of the kitchen with dishes taught her by my aunts. Recipes of which were handed down by my grandmother.

Below, are just some of dishes she prepared while I was visiting. Unfortunately, she could not give me exact measurements as everything is by “feel” and ingredients added on to taste. Surely a good reminder to live life with spontaneity rather than following a step by step measured plan.

Sliced Eggplant with Minced Pork



4-5 eggplants, sliced
About ¼ kilo of pork, minced
Sliced Garlic & Onion
Soy sauce
Salt and pepper

Soak sliced eggplants in water with a little salt. In a wok, sauté the garlic and the onion. Add the minced pork and continue to cook. Drain the eggplants and add to the wok. Add soy sauce, salt and pepper. Soy sauce should be an amount that would bring the dish to a uniform brown color. Serve with lots of steaming rice.

Native Chicken Tinola



1 native chicken, cut into serving pieces
Tanglad
Sliced Ginger, garlic & onion
sili leaves
Small green papaya, peeled and sliced
Salt and pepper

Boil the native chicken in plenty of water. Add the tanglad, ginger, garlic and onion. It’s tough so this will take some time to become tender. Lower heat to a simmer. When chicken is tender, add the sliced green papaya. Cook until papaya is tender but not mushy. Add the sili leaves, salt and pepper. Turn off heat when leaves start to wither. Serve hot with lots of rice.

Pata with Kangkong



1 pork pata, sliced
Tanglad
Sili espada
Garlic
Onion
A bunch of kang kong
Salt & pepper

Put pata in a pot and cover with water. Bring to a boil and immediately throw out the resulting broth. Return pot to the stove and add new water. Add garlic, onion and tanglad. Bring to a boil then lower heat to a simmer. Continue cooking until pata is tender. Drop the kangkong leaves; sili espada; add salt and pepper to taste. Turn off heat when kang kong leaves have withered somewhat. Serve hot with lots of rice and a side of fried dried fish (daing).

Roasted Eggplant with Coconut Cream



4-5 eggplants, roasted and sliced up after burnt peel remove
Sliced Ginger, tomatoes and onion
Sliced Green onions or leeks
Coconut cream (the 1st squeeze from grated coconut)
Salt and pepper

Place the sliced roasted eggplant in a bowl together with the sliced ginger, onions, tomatoes, green onions, coconut cream, salt and pepper. Toss around until everything is well coated with the coconut cream. Chill before serving. Best served with grilled meat or fish.

Gone with the Wind

If you want to be lucky, happy, healthy and wealthy—then making sure that you comply with the New Year Readiness Program as briefly outlined below.

• Are your containers for rice, sugar and salt filled to the brim? And while you’re at it, why not include the fridge, the pantry and the car’s gas tank.
• There much be 12 assorted (or is it 13?) fruits that are round on your dining table. This is definitely a challenge if we strictly follow the “round” rule.
• Don’t forget to have lots of coins to toss in the air. An assortment of international coins would definitely put you on a higher level.
• Make ready that polka-dotted outfit. The bigger, the bolder, the better.
• Be sure to turn on all the house lights as well as open all doors and windows of your house at midnight. Luck will be on your side as you breath in all that foul air from the firecrackers.
• The house must be squeaky clean and put in order. Scrubbed, waxed and buffed to a shine.

Over the years, I have done most if not all of the above. Best of all, I always made it a point to wear a polka dotted duster (house dress) while sipping some wine in my brightly lit home by 12 midnight. I figured that doing so would mean I would be comfortably, intoxicatingly wealthy.

Can you guess the results? Hint: Two out of three’s not bad at all.



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I sat yoga-style on my terrace floor after spending the whole morning weeding and pruning in a effort to put order to my tiny garden before the end of the year. With my hands on my knees, I closed my eyes and did some slow breathing. Random thoughts of the year that pass went through my mind— the mom moments, the travels, the detours, the laughter and the tears, the scare, the hugs, the mistakes, the faces of friends and family. Then a strong breeze came through my garden. And as I continued to close my eyes, it’s as if all that happened this year were swiftly blown away. All gone and taken away by the wind.

I open my eyes and everything seemed so bright.

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Looking back at the past week, I have to confess that I used the Christmas season as an excuse to over-indulge. Rich, gooey, and finger-lickingly food. Salty and sweet and everything else in between.

But that's in the past now and I sure am ready for some healthier eating habits. And if you are in the same mode I am in right now, you will like the following dishes I recently prepared.


Herb Infused Sweet Potato Greens (a tralala name for talbos ng camote ensalada)
A whole bowl of freshly picked camote tops
Chopped onions, tomatoes—about ½ cup each
Thumb-size ginger, peeled and minced
Some basil & tarragon leaves



Salad dressing:
Juice from 6 calamansi—about 3 tablespoons
3 Tablespoons water
3 tablespoons brown sugar (I like it sweet—as in very sweet) maybe substituted with honey
Olive oil
Salt & Pepper

Blanched the camote tops in hot water. Remove just short of their becoming very wilted.



Add the chopped veggies



and toss with the salad dressing. Who needs ice berg lettuce when you can have this!?!



Baked Tomato-Onion Stuffed Milkfish ( fancy Inihaw na Bangus)
1 whole boneless bangus
Juice from two calamansi
1 med-size tomato, chopped
1 small onion, chopped
Olive Oil
Salt & Pepper

Pat your fish dry with a paper towel. Squeeze the calamansi over the fish. Add the tomatoes and onions in the stomach area. Season the whole fish with salt and pepper.



Drizzle with olive oil. Fold to close up the fish.



Wrap in tin foil. Put it in a pan and bake or set on your griller for about 20 minutes.



Serve with lots of steaming, white rice.

Hmmmmm.... New Year's eve is just around the corner. Some beef mechado would go just as well with steamed rice : )