I am Mother: I am Daughter: I am Friend

Like most families, Holy Week means vacationing together to far off places, grandparents’ farms, to the beaches or holing up together at home with the occasional visit to the parish church for traditional rituals.

This year was a bit different. My daughter and I were the only ones that ventured out together as my son and hubby begged off for one reason or another. Undaunted but the lack of male support (driver, security guard, porter, as well as audience for our jokes and stories), my daughter and I forged on for a mother-daughter bonding time at a secluded beach house.

We sat and gazed at the same horizon;



we communed with nature and the resident dog;




and at night, we shared one bed and one blanket… well, one bed.




In those three days together our roles as mother and daughter interchanged effortlessly. One moment I was “mommy”—taking care of her; and then a reversal of roles, she would take care of me. Best of all, I would like to think that our time together meant becoming better friends.

One-on-ones are important as it affords family members the chance to move up to the next level of intimacy and, of friendship.

I hope to do the same with my busy corporate warrior son soon. Lunch on the weekend would be a start.

♥☻♥☻♥☻♥☻♥☻♥☻♥☻♥☻♥☻♥☻♥☻♥☻

One thing I liked about the reversal of roles with my daughter was that I got a chance to enjoy her cooking. And what a delicious revelation it was.

Pasta with Spanish Sardines, Olives and Capers
250 grams of cooked spaghetti
½ contents of Bottled Spanish Sardines—drained (may be hot or mild—your preference)
½ c green olives, whole
¼ c capers, drained
3 cloves chopped garlic
½ onion, chopped
3-4 T Olive oil

Fry the sardines in the heated olive oil until it becomes firm. Set aside.
In the same pan, sauté the garlic until just golden but not brown. Toss in the olives and capers. Heat through for about 3 minutes.
Add the cooked pasta and mix well.
Divide into serving portions and top with sardines.