In the late ‘80s, gasoline became quite expensive due to the Middle East crisis. (What else is new?!?!) I didn’t know how to drive and so I commuted. Bus fares increased and I tightened the purse strings.
Every now and then I would be lucky to get a ride with a next door neighbor who happened to work in the same office as I did. In one of those rides together, we thought it would be a good idea to start a carpool among neighbors and friends living nearby.
Wednesday, January 16, 2013
Friday, January 11, 2013
Turning Chicken
A well meaning friend, let’s call her C, comes up to me after morning mass and tells me that she was castigated by a mutual friend (let’s call her D).
Apparently, D was upset that she was not informed about a little gathering we had a few days ago. Since I was charged with informing the group, C asked if I had sent out the text invite to D. I immediately said yes!
Not wanting to upset my morning, I changed the subject. After we went out separate ways, I could not help feeling uneasy about the whole thing. Did my text fail to reach D?
Upon checking my celphone’s sent folder, I could no longer retrieve the messages I sent out four days ago as my unit could only save the last 15 messages.
My first thought was to just ignore this little incident. D has been known to be moody so I brush her actions. But somehow the nagging thought that I might have hurt D would not go away. Pride is an awful thing to have and can make a strong person turn chicken and run the other way. I did not want to start the year by becoming a chicken.
After morning mass today, I decided to greet D as she was leaving the church. I tried to catch her eye, but she seemed bent on looking the other way.
Oh well, I guess she still had issues with me. Then again, maybe she had to hurry home and I was making unfair assumptions.
In time, I hope I build enough courage to walk up to her and clear the air. Life is too short to let pride stand in the way of friendship. Besides, I don’t want to be a chicken.
On the last night in London, my sister and I were deciding what and where to eat. Passing several restaurants in a nearby mall, we decided to try out the chicken at Nando’s. Top on the menu was Peri-peri chicken—a spicy dish with roots in both Portugal and Africa. I was so taken by the delicious flavor that I made up my mind to make it at home.
After reading up on the many peri-peri recipes on the internet, I ended up trying out the recipe offered by Antony Worrall Thompson found on the BBC website as reference. And I must say that it hit the spot.
Here’s one chicken dish that you can be proud of and will surely have your friends come running to get a bite.
Piri-piri Chicken (adapted from AWT’s recipe)
Brine 6 pieces of chicken legs and thighs (about 1 kilo) in a measure of ¼ c salt and enough water to cover the chicken. Leave in the fridge overnight or at least 4 hours.
Peri-Peri Marinade
Place all of the following ingredients into a pan and simmer for about 2-3 minutes. 1 bell pepper (roasted, charred skin peeled off, sliced) – I roast my pepper directly on the flames of my gas burner.
1 serrano pepper (chili espada—the one you use for sinigang—also roasted, charred skin peeled off and sliced. If you want more heat, you can use more pepper or the hotter variety of pepper)
1 T chopped garlic
1 t salt
½ t dried oregano (or 1 t fresh oregano)
½ t paprika
¼ c olive oil
3 T lemoncito or lemon juice
Cool down and then transfer to a food processor and pulse away.Apparently, D was upset that she was not informed about a little gathering we had a few days ago. Since I was charged with informing the group, C asked if I had sent out the text invite to D. I immediately said yes!
Not wanting to upset my morning, I changed the subject. After we went out separate ways, I could not help feeling uneasy about the whole thing. Did my text fail to reach D?
Upon checking my celphone’s sent folder, I could no longer retrieve the messages I sent out four days ago as my unit could only save the last 15 messages.
My first thought was to just ignore this little incident. D has been known to be moody so I brush her actions. But somehow the nagging thought that I might have hurt D would not go away. Pride is an awful thing to have and can make a strong person turn chicken and run the other way. I did not want to start the year by becoming a chicken.
After morning mass today, I decided to greet D as she was leaving the church. I tried to catch her eye, but she seemed bent on looking the other way.
Oh well, I guess she still had issues with me. Then again, maybe she had to hurry home and I was making unfair assumptions.
In time, I hope I build enough courage to walk up to her and clear the air. Life is too short to let pride stand in the way of friendship. Besides, I don’t want to be a chicken.
xxxoooxxxoooxxxoooxxx
On the last night in London, my sister and I were deciding what and where to eat. Passing several restaurants in a nearby mall, we decided to try out the chicken at Nando’s. Top on the menu was Peri-peri chicken—a spicy dish with roots in both Portugal and Africa. I was so taken by the delicious flavor that I made up my mind to make it at home.
After reading up on the many peri-peri recipes on the internet, I ended up trying out the recipe offered by Antony Worrall Thompson found on the BBC website as reference. And I must say that it hit the spot.
Here’s one chicken dish that you can be proud of and will surely have your friends come running to get a bite.
Piri-piri Chicken (adapted from AWT’s recipe)
Brine 6 pieces of chicken legs and thighs (about 1 kilo) in a measure of ¼ c salt and enough water to cover the chicken. Leave in the fridge overnight or at least 4 hours.
Peri-Peri Marinade
Place all of the following ingredients into a pan and simmer for about 2-3 minutes. 1 bell pepper (roasted, charred skin peeled off, sliced) – I roast my pepper directly on the flames of my gas burner.
1 serrano pepper (chili espada—the one you use for sinigang—also roasted, charred skin peeled off and sliced. If you want more heat, you can use more pepper or the hotter variety of pepper)
1 T chopped garlic
1 t salt
½ t dried oregano (or 1 t fresh oregano)
½ t paprika
¼ c olive oil
3 T lemoncito or lemon juice
Pour enough olive oil to coat a pan. Take out the chicken from the fridge and give each piece a quick fry--- just enough to get the pieces brown on both sides.
Place fried chicken onto a pan and roast for 20-30 minutes in a 200C/390F oven. Brush with remaining marinade from time to time.
Serve with potato fries and a green salad…. and lots of rice.
Place fried chicken onto a pan and roast for 20-30 minutes in a 200C/390F oven. Brush with remaining marinade from time to time.
Wednesday, January 9, 2013
Forward March!
I made it!!! 2013 and I am still alive and kicking—Praise God!
Looking back at 2012, I remember sadly friends and relatives who had to bid their final farewell. I shake my head with regret at major times when I should have been nicer, more generous, more willing to give a helping hand and more grateful for all that I already had instead of focusing on what I didn’t have. I sigh at the thought of lost opportunities. I laugh now at the times when slight ailments would, in my mind, escalate to something fatal. Although that’s all in the past now, I shall bring it up front from time to time to strengthen my resolve to be better, stronger in the New Year.
Here’s wishing us all a year of no regrets or at least less of the “could have, should have and would have” moments.
What better way to start my resolve than by getting involved with a Three Kings’ Celebration for the underprivileged scholars of my Parish. For a moment, the committee was feeling the pinch for funds to support the event. There was only enough for the food--- no drinks, no prizes for the games and contests. But our anxieties were quickly put to rest. Time and time again, I must remind myself that good intentions always attract the needed support. In a short time, donations came in to take care of our concerns.
To further help with my goals for 2013, I will keep in mind the opening prayer given by a fellow mentor at the program for the Three Kings’ Celebration . Paraphrasing it in English, she said: “Let us pray that we become wise like the Three Kings. In living our lives, let us remember to:
• Make Jesus the light of our life
• Continue trusting in Jesus most specially during the darkest hours of our life
• Follow the words of Jesus
• Pray with openness and deep reverence
• Give only the best of ourselves to Jesus who is present in each of our fellowmen
Part of my resolution is to be more discerning in what I put into my mouth. I have to be more conscious that anything I eat will either end up on my thighs, my belly or worse, clogging my arteries. For starters, I have found two fish recipes that turned out to be delicious and best of all, easy to prepare.
Staying healthy will be a piece of cake---- radish cake that is. Must have humor for 2013!! (Your thought bubble: Just stick to the recipe and skip the joke)
Steamed Creamy Dory with Light Soy Sauce
500 grams creamy dory fillets, sliced in serving pieces ( you may use other white fish)
salt and pepper to season the fish
1 thumb-size ginger, peeled and sliced into strips
Season fillets with salt and pepper and toss in the ginger strips. Arrange fish and ginger in your already steaming steamer and steam for about 10 minutes. Over-steaming is not good for this dish. Set aside.
For the light soy dressing:
2 T light soy sauce (Kikoman)
2 T of water (or more if you still find it salty)
1 tsp grated ginger
2 t brown sugar
a dribble or two of sesame oil to taste
Put everything in a pot and bring to a simmer until sugar dissolves. Set aside.
Garnishments:
Toasted garlic
Chopped green onions or leeks
Assemble:
Arrange your steamed fish on a serving dish. Pour the light soy sauce and garnish with toasted garlic and chopped green onions.
Tilapia Fillet with Capers
250 grams of tilapia Fillets
3 T calamansi juice or lemon juice
Garlic powder
Salt
3 T melted butter or olive oil
1-2 T capers (less if your not a fan)
1/2 t oregano (dry) or 1 t if fresh
A dash of paprika
Season the fillets with salt, garlic powder, the calamansi juice and the melted butter or olive oil. Arrange in a baking dish and sprinkle with the capers, oregano and paprika.
Bake in a 425 degree oven until you can easily flake the fish—about 10 minutes. Or you can microwave it on high for 3-5 minutes.
Fish be with you!! (I couldn’t help it)
Looking back at 2012, I remember sadly friends and relatives who had to bid their final farewell. I shake my head with regret at major times when I should have been nicer, more generous, more willing to give a helping hand and more grateful for all that I already had instead of focusing on what I didn’t have. I sigh at the thought of lost opportunities. I laugh now at the times when slight ailments would, in my mind, escalate to something fatal. Although that’s all in the past now, I shall bring it up front from time to time to strengthen my resolve to be better, stronger in the New Year.
Here’s wishing us all a year of no regrets or at least less of the “could have, should have and would have” moments.
xoxoxoxox
What better way to start my resolve than by getting involved with a Three Kings’ Celebration for the underprivileged scholars of my Parish. For a moment, the committee was feeling the pinch for funds to support the event. There was only enough for the food--- no drinks, no prizes for the games and contests. But our anxieties were quickly put to rest. Time and time again, I must remind myself that good intentions always attract the needed support. In a short time, donations came in to take care of our concerns.
To further help with my goals for 2013, I will keep in mind the opening prayer given by a fellow mentor at the program for the Three Kings’ Celebration . Paraphrasing it in English, she said: “Let us pray that we become wise like the Three Kings. In living our lives, let us remember to:
• Make Jesus the light of our life
• Continue trusting in Jesus most specially during the darkest hours of our life
• Follow the words of Jesus
• Pray with openness and deep reverence
• Give only the best of ourselves to Jesus who is present in each of our fellowmen
xoxoxoxox
Part of my resolution is to be more discerning in what I put into my mouth. I have to be more conscious that anything I eat will either end up on my thighs, my belly or worse, clogging my arteries. For starters, I have found two fish recipes that turned out to be delicious and best of all, easy to prepare.
Staying healthy will be a piece of cake---- radish cake that is. Must have humor for 2013!! (Your thought bubble: Just stick to the recipe and skip the joke)
Steamed Creamy Dory with Light Soy Sauce
500 grams creamy dory fillets, sliced in serving pieces ( you may use other white fish)
salt and pepper to season the fish
1 thumb-size ginger, peeled and sliced into strips
Season fillets with salt and pepper and toss in the ginger strips. Arrange fish and ginger in your already steaming steamer and steam for about 10 minutes. Over-steaming is not good for this dish. Set aside.
For the light soy dressing:
2 T light soy sauce (Kikoman)
2 T of water (or more if you still find it salty)
1 tsp grated ginger
2 t brown sugar
a dribble or two of sesame oil to taste
Put everything in a pot and bring to a simmer until sugar dissolves. Set aside.
Garnishments:
Toasted garlic
Chopped green onions or leeks
Assemble:
Arrange your steamed fish on a serving dish. Pour the light soy sauce and garnish with toasted garlic and chopped green onions.
Tilapia Fillet with Capers
250 grams of tilapia Fillets
3 T calamansi juice or lemon juice
Garlic powder
Salt
3 T melted butter or olive oil
1-2 T capers (less if your not a fan)
1/2 t oregano (dry) or 1 t if fresh
A dash of paprika
Season the fillets with salt, garlic powder, the calamansi juice and the melted butter or olive oil. Arrange in a baking dish and sprinkle with the capers, oregano and paprika.
Bake in a 425 degree oven until you can easily flake the fish—about 10 minutes. Or you can microwave it on high for 3-5 minutes.
Fish be with you!! (I couldn’t help it)
Subscribe to:
Posts (Atom)