Moving On

Mama Mary and baby Jesus found new homes. Winter coats and flannel robes will keep someone else warm this year. Fancy jewelries and sequined dresses must go as well. All the other stuff went into 7 boxes.

My mother had finally closed up her home in America. 25 years stuffed into 7 boxes.
Comfort wear: Cotton blouses, denim pants, bedroom slippers and walking shoes.
Serving platters, measuring spoons, mixer and blender plus 4 kitchen knives. They will continue to see more parties and feed more guests. Dated pictures, greeting cards, letters from far away places and tiny notes to self will soon find warmer storage space.



Watching her tenderly wrap a fragile vase or pause to take in again the words from a thank you note was cause for joy but at the same time made her shed a tear at the remembrance. I kept my distance as my mother meticulously went through each and every personal article. Only she could decide what to pass on or put in the boxes. I could not and would not deny her that.



In between the sorting and the packing, there were phone calls made to relatives and friends. And those who lived near-by happily dropped in for a chat and to accept gratefully some personal items.

“Yes, I am leaving,” my mother tells them all, “ but if God is merciful, I will be back soon. This time more of a visitor than a resident.”

It is heartening to hear friends and family vie to host her stay when she does visit.

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Moving on brings mixed feelings. Sadness at putting closure to a life that had many memories and happiness at the thought of starting fresh. But such is life--- a continuing process of moving on.
One lesson learned from being with my mother those two weeks: travel light. A second lesson learned from my mother, is the following recipe:

USA Styled Sotanghon Pancit

250 grams of sotanghon noodle, soaked in water
1 c cubed cooked ham
1 c sliced breast of left-over rotisserie chicken
½ c sliced boiled pork (optional)
1 small onion, diced
1 clove garlic, minced
½ c chicaro (peas)
1 sliced small carrot
1 1/2 c sliced chinese cabbage (pechay) or cabbage
1-2 green jalapeno (sili espada or sili mahaba)—maybe omitted
Soy Sauce, salt and pepper—to taste
4-5 c Chicken stock (may come from or a mixture of boiling the left over bones of the rotisserie chicken; canned stock; or made from 2 knorr chicken cubes dissolved in 4 cups of water)—my mother prefers the canned chicken stock

Saute the garlic and onion in a deep pot. Drop in the cubed ham and the sliced chicken and pork if using. After a quick stir, add the stock. Simmer for 5-10 minutes. Add the carrots and the peas and simmer for 1-2 minutes—do not overcook. Add the jalapeno pepper/s. Season with soyu sauce, salt and pepper. Please note to add more of the seasoning as adding the noodles tend to make the dish bland. Add the drained noodles and mix. If the mixture looks dry, add more stock. Lastly, add the Chinese cabbage and close the lid of the pot to wilt the leaves. Season to taste with more soy sauce. Before serving, remove the jalapeno. Serve with more soy sauce and lemon on the side.

Note:
Pancit is a very personal dish —so you can add other ingredients of choice: shelled shrimps, sliced mushrooms, kinchay and the like.
If you want more noodles than meat, you can go ahead and increase amount of noodles.
To facilitate easy serving, you might want to cut the noodles as they soaked to reasonable length.
You could also boil some fresh chicken breast instead of using left over chicken.
Noodles will mop up the liquid, so be sure to have lots of chicken stock to add as you cook this dish.



That’s it, Pancit : )

Cedes, Berning and Gemma

I cried as I watched the movie “The Help”. I cried because of the poignant storyline—how black household help were treated in the turbulent years of the ‘60s. Yes, they were free but they were not equal. But storyline aside, deep inside, I cried because of some similarities in the movie with that of the many helpers that served my family. Growing up, I remember that our house had two rooms and one bathroom. My parents had one room and my then 2 sisters and I had the other room. The 2 helpers slept in the pantry that had a double-decker bed located behind the kitchen. The helpers took their baths in a tiny hut at the edge of our property and it was made of galvanize iron sheets. It also doubled as the laundry area. Their toilet consisted of an outhouse behind the poultry we had at that time. But as soon as the financial standing of my family improved, so did the conditions of the accommodations accorded our helpers.

Like the movie, my family has its share of loyal helpers. There was Manang Cedes, our laundry woman and charged with the care of the animals— dogs, chickens, pigs, and the occasional goat. Oh, the amusing stories about her many escapades after returning from her late afternoon “cocktails” at the corner store. She cried the hardest at the wake of my father. There is Berning who continues to serve my mother for the last 44 years. The offer of retirement last year only made her cry. So that offer was shelved and she now spends her days taking care of the plants at my mother’s house. Then there is Gemma. She came to work for my family when she was just 12 years old. Just a few years older than my youngest sister, she was also a playmate and confidant. Like one of the movie’s character, Gemma obediently moved from my mother’s employment to my household when I moved to Manila; to my sister when she needed a nanny; and, yet to another sister when she, too, needed a nanny. While still watching over my niece, Gemma married, got pregnant but continued to watch over her ward until it was time for her to give birth. Her son is about 5 years old now and she is back at my mother’s house. This time, she cheerfully returns to take care of my mother.

Admittedly, my family had its share of troublesome helpers but I would rather remember the helpers that were exceptional in their care for my family.

With the remembrance, I also cried as I recalled how my father scolded me for shouting at a helper for a task that was not done well.

“Do not ever shout at the helper,” was my father’s reproach. “They are human beings just like you.”

I also cried because I was grateful. And I thank all the helpers that passed through my door and the ones presently working for me. To a great extent, they were and continue to be a blessing to me and my family.

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In “The Help”, there is a scene when the help brings a chocolate pie to her employer. The employer gushes about how delicious the pie was and wondered what the secret ingredient could be. I will leave it at that so as not to spoil the surprise as this scene is crucial in the telling of the story. Instead, I share with you my mother’s recipe for such a pie. No secrets here.

Mommy’s Chocolate Cream Pie

Ingredients:
1 Baked Pie Crust

Tricky Crust-- it's a touch and go on this one-- check out other recipes and work out on one that would give a thick and crunchy crust. I found the following video very helpful: http://www.youtube.com/watch?v=bjQ0GSSVymU

My mom’s pie crust:
Mix the dry ingredients ( ½ t sugar and 3 c AP flour) together in a bowl.

Add ¾ c chilled butter (cut to cubes) or margarine and cut it into the dry mixture with a fork or two knives to ensure that you make a flaky pie crust. (Cut the butter or margarine into the flour until the texture of the mixture is like corn meal.)

4. Gather the pie crust mixture into the center of your preparation surface and create a well in the center of the mixture.

5. Gradually add 3 tablespoon of ice cold water approximately 1 tablespoon at a time, to the center of the mixture. Work the dough with a fork or hands until it starts to pull away from the preparation surface to create one lump. The goal is to use the least amount of water possible.

Scrape and clean your work surface, then cut a sheet of wax paper— a little larger than your pie pan. Sprinkle a little flour in the center of one wax paper and place your dough ball over the flour.



With a rolling pin roll out the dough to a size larger than your pie plate—about 2 inches larger than the diameter of your pie plate.



Carefully turn over the resulting pie crust over a pie plate. Remove the wax paper as you fit the crust into the pan.



Using a scissor or knife, trim the dough evenly so that it is two inches larger than the diameter of your pie plate.



Fold over the extra two inches and crimp this extra dough all the way around the pie plate.



Brush the edge of the pie with 1 egg yolk and prick your crust with holes using a fork in order that the crust will not expand and balloon when baked.



Put the pie crust in the refrigerator and let it chill for at least 10 minutes.
Pop into a 350 oven and bake until edges are golden brown.

Chocolate Cream:

3 large egg yolks ( 4 if small), slightly beaten
4 T heaping tablespoon of cocoa powder
1 can (396 g) condensed milk
1 can hot water (using the can from which the condensed milk came from)
1/3 c cornstarch plus 1/3 c water
1/2 t cinammon, 1 t vanilla
2 T butter

In a double boiler over medium heat, stir together the cocoa and the condensed milk. Add the hot water and stir. Take about half a cup of the mixture and stir slowly into the egg yolks. Then add this yolk mixture to the cocoa-milk mixture and stir. Add the cornstarch-water mixture to t double boiler and continue to stir. To avoid a lumpy consistency, always stir the mixture. Once the mixture thickens, add the cinammon and vanilla. Next, blend in the butter.



Pour the chocolate cream into your baked pie crust. You may use the egg whites to come up with a meringue topping or add whipped cream-- depending on your preference.



Option 1: Top pie with meringue and pop in a hot oven until tips of meringue turn golden.

Option 2. Cool pie and refrigerate. Before serving, top with whipped cream.

Enjoy and let’s all remember the number one rule when treating another human being — R-E-S-P-E-C-T.

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!