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).