Last Minute Christmas Shopping

I have not bought a single christmas gift and it's 2 weeks more before christmas. I am so definitely sure I will be making last minute purchases which will end up in disaster. But then that's really not like me. Right at the onset of the Fall Season, when the Summer Sales would come bouncing in, I often would stock up on summer items and label each of them for relatives in the Philippines. And before the end of October, they would have been shipped off in several balikbayan boxes, in time for Christmas.

But this year seems to be so different. I am so not in the mood for shopping because seeing stuff I had accumulated without even using them makes me Madonna's 'Material Girl'. The type that just wants to buy and justify that I might need it someday. So what am I suppose to do. Regift?

Here is a list of suggestions I came up for that last minute christmas shopping.

1) Never buy clothes as christmas gift to children. I once overheard a 7 year old boy telling his mom that “socks, pants and fancy underwear” are never gifts. They'd rather have a cool electronic toy and just wear worn out, faded and crumpled clothes. Besides vintage clothes are considered a novelty nowadays. And they are so darn expensive.

2) Gift cards are better than tackling your way through department stores, elbowing yourselves amidst a throng of last minute shoppers which could result in injuries and assaults. And one more thing, don't haggle too much with a tindera, please. They're just making a living. Haggle one at the price YOU want to buy her item for. If she does not agree, then MOVE ON. We know how the art of haggling goes, and believe me, I don't need that aggravation especially this season.

3) Aside from Gift cards, there's also that gift certificate for a favorite restaurant or one you make yourself. Giving food, although commendable is sooooo overated. Some houesholds end up having uneaten goodies that spoil and end up in trash. With many culinary graduates and passionate cooks, a card/certificate, offering to cook a special dish and providing a list of choices (consider specialties and budget of course) include in it a timeframe so that you are not obligated to do it next christmas...right?! And if ever you do this kind of gift giving, be truthful. Integrity is key.

4) Be Creative. With today's technology- computer, digital slr cameras and printers, make a calendar, video, photobook, poster etc...you know what I mean.

5) If your recipient loves to cook, give her an herb plant and attach one of your prized recipes. Sharing something special is highly appreciated and the plant is just an added touch.

6) One of the most difficult persons to give gifts to are those that don't really need anything. In my opinion, a donation to the recipients favorite charity would be commendable. And of course, an acknowledgement by the charity on behalf of your recipients name would be your gift.

7) As a child, I always knew what I would get for christmas. Every christmas day, my cousins and I would ride in a combi van to visit and greet relatives. Every visit we were handed envelopes containing cash. By noon time, we would count our stash, then decide what we really wanted to get for christmas and buy it. So when in doubt of what to buy, CASH is key.

8) And if you don't really have that much cash, but is technology savy then this is a great idea:
Give something to the less fortunate and tell him/her that it came from a friend. Take a picture/video in your i-phone, camera etcc of the less fortunate receiving the item and.. thanking your friend for the gift. Then send the picture/video to your friend that this is your gift to him.n Now, wouldn't that be great. It gives a smile to 3 people instead of just one. Something similar to my number 6 but on a more personal note. Got it?!

As for me, if I don't have time management on my side, I'll just have to process my thoughts not to feel guilty about not being in the spirit of giving . Besides, I have a whole year to make up for it. Pray tell me, does it have to be Christmas to give?

Reminiscing the 70's

Last week, there was a lively exchange in facebook of songs and experiences during the 70's. As my good friend Joy M. said, high school is the most memorable time of a teenager and I definitely , 100% agree with her. She then posted an array of old time favorites from Barry White, Stylistics, 5th Dimension and many more.

Recalling the 70's dance craze such as the grind, penguin, swing, salsa and those that we call 'maski pops' short for 'maski papaano' makes me smile. The soirees, the discos and tea parties were social events every teenager in the 70's look forward to. The age wherein we stepped the line from being a kid, to puberty. From being vinegary smelling child, to the juvenile swimming in flowery perfume or russian leather scent or whatever was hip at that time.

We would always look for an excuse to have parties and we would always re arrange furnitures . Chairs, or sofas would be positioned against a wall making way for a dance floor at the center. During the party, the girls were seated nicely beside each other like a line up in a brothel waiting to be picked. When the party started, the lights were turned off sometimes with only a spark coming from a mosquito coil (katol) or turning on a dark colored light revealing some sense of vague visibility. And the boys would be huddled up in corners sizing their 'prey' via mental visualization. At the sound of a note from the vinyl records on the turntable phonograph, the boys would rush towards the girls while extending their hands simultaneously saying, “may I have this dance?”

The slow drag music was always a challenge to many. For the male, it gives them a chance to experience and express their virility. For the girls, an opportunity to either rebel against or display that convent upbringing of virginalized sanctity. The guys would try to pull their partners as close to them as possible that not even the 'langaw' could go through. Some would succomb to this form of affection while the other girls try to push both hands on the male's breasts while extending their butt outwards, not wanting to be any more closer than a foot apart. Such funny scenarios.

Many courtships were also done in the dance floor. I recall a boy, who had been constantly calling me finally had the courage to say what he wanted to say in person and did it on the dance floor. Lanky, reckless and awkward, he looked at me and said, “I love you, what's your answer?” Now, pray tell me-- how unromantic is that? And mind you, what is the question, anyway? Dumped is the answer he got.

It was in one of these parties that Mike saw me. He asked around for my number and thus started the courtship. It was several months after the initial call and on November 20, 1972 (yup, that's the date) he asked me this question, “no strings attached, no questions asked, will you be my girl?” …. Well I didn't know what he meant but he was good looking, he was hip, we belonged to the same circle of friends, and he was several years older (which probably was thought of to be more mature) and by the end of the evening I was his girl. (kuno!!!)

Anyway, so we hang out together often. I liked having him around, and the accouterments of having an MU (mutual understanding) was there. Until.... one day, I just decided to 'chill' which really meant, seeing other people. After all, he was busy with his architecture, and I was just growing up.

I dated others, well that's because Mike said no strings attached right? So...It wasn't like I was being unfaithful, okay? Besides, I was in high school and was having so much fun. What made it interesting was when my physics teacher (just about Mike's age and a friend as well) asked me for a date. He wasn't my type but hey! I was flunking physics so, whats wrong with having your teacher as a friend. Besides, I passed, didn't I? And the whole senior class knew it!

And of course, I was also being hotsy patootsy with a member of a well known trios group (who is now a celebrity in his own right----and Happily married!!!so don't get any ideas) I remember when we were in our senior year, we chose one of their songs as an enrty to the High school choir contest and won. I can still picture Gilda Go conducting and the talented Ga Creus on the piano. That song escapes me now.

Oh yes...High School is indeed one of the best times in my life. And I could go on and on...but I'd rather reserve that for my memoirs. After those high school escapade or sometime therein, the term “exclusivity” came into existence. Mike said that since we had been going together for several years it was 'implied' that we were a couple. And of course nobody was surprised that we eventually got married and still are. But it's still an open relationship-- after all, no strings attached, no questions asked, right?

Reminiscing on the songs of the 70's will always make us remember our youth- the roller coaster of hormones that took us to a few moments of depression one minute and the height of utmost climax the next. It was indeed a wonderful era for baby boomers. So Joy, keep those songs rolling and lets keep on rocking....even if we have to move ourselves up and down in our own rocking chairs....

The Naked Chef

One of my favorite pastimes after work, is hanging out in a bookstore to check out the latest book releases and sale clearances. But today is special since there would be a book signing by one of those celebrity chefs whom I know little about except for occasional cooking t.v. episodes. And I didn't want to miss the opportunity even if I was not a great fan. ( I wanted to make brownie points with my daughter whose cooking library we are both building up.)

Anyway, after the book signing and walking out the door, I overheard the lady ahead of me say something like this, "You wouldn't believe who I just saw...In flesh and blood--it was the NAKED CHEF!!! For real, I was looking for the kids' Christmas stuff......." her voice trailing off as she got out of sight.

Then I thought to myself, did I just have a picture with the NAKED CHEF? For starters, this caucasian, hunk of a man with a British accent and whose shows I sometimes see on t.v. had a baseball cap covering unkempt blond hair. This was the guy that would say 'buh-nuh-nahs' instead of bananas or 'toh-mah-tos' and not too-may-toes.

I quickly rushed home to surf the net and inquire why he was dubbed as the NAKED CHEF. He may have the physique of chef Robert Irvine of Dinner Impossible whose upper torso is intimidating to the other stubby chefs. But judging from my 3 minute encounter, he was no Gordon Ramsey character but a cross between Bobby Flay's street smart, baby face demeanor and the disheveled hair of Alton Brown (if ever there was any left). Judging from his looks, he could pass for a male stripper at a Chip n DAle club. But I didn't want to presuppose that he was one that would have have cooking demos with skimpy shorts and tropical chalekos that barely covered his chest.

So finally, when I looked up Jamie Oliver's bio on his being a NAKED CHEF, it meant that he was cooking with the basic ingredients and nothing more to it. It is common knowledge that the Brits have one of the most boring food. It only gets exciting when it is influenced by another culture such as the curries and the cheeses.

I looked through my newly autographed, "Jamie's Food Revolution" and found it simple, understandable and with a sense of mission. With today's fast food phenomenon, we are in the midst of the worst food epidemic that the world is experiencing. Unlike the swine flu which is so over rated, the sublte and modern way of eating via instant quick meals has been the cause of bad health, obesity and even faulty nutrition.

Jamie's book is a call to cooking simple, nutritious, economical, tasty and hearty food. His book will give you some ideas, and once you've learned some techniques, to 'pass it on'.

Although I agree with the concept for the book, I found it to be limited and very western. Nevertheless, it is a worthwhile read. It is filled with fun pictures and includes stories that help in collaborating his book. In my rating of books, I would give it a 7 out of 10. But judging from being a NAKED chef, I'd give it an 8. And I'm being generous.

Lasa Nila - Lasagna: Personal Cheffing

Of all the jobs I have had in my entire life, and believe me I have had many, none comes as more fun than being a personal chef. Where once I would be surrounded with subordinates, computers and clients, I am now surrounded with pots, pans, produce and the oven.

I did cater in the Philippines, supplying food for a chain of gas stations, and turned it over to my daughter who continued on after I left . My first experience in America as a 'paid' cook came when I helped out my brother in his assisted living facility. I had to deal with low fat, bland and boring meals until one day, I saw a huge piece of ox tongue in the freezer which was actually meant for filipino staff but decided to cook it for the 'white' elderly people that lived in the facility. When lunch time came, my brother asked what I was cooking, and told him I was making lengua. He was flabergasted and said that the 'whites' wont' eat them if they knew what it was. And if they won't eat, they might get sick and we would get into real trouble. Since it was too late to make another meal, I told my brother we won't tell them what it was.

I made my lunch presentation as gourmetish as possible with 4 nicely cut slices of meat, smothered in perfect low caloried gravy and adorned with buttered carrots, potatoes and corn on the side of a round white plate. The meat was so tender that it melted in the mouth. When they asked what it was, I told them it was beef marinated in wine, (which was true of course) and if they were gourmets they would ask which part of beef. Luckily, they didn't so my brother and I were safe...whew!

Fast forward many years later, the cook is now a chef probably because of that piece of paper with a certification of completing such a course and that has my name on it. But unlike my daughter, who is an executive chef and lives on the adrenaline of a huge kitchen, I am content in serving meals in a home setting, where I am more relaxed and have to deal with nobody but myself-- except of course with the Brazilian cleaning ladies who come after my stint at the kitchen. I am now cooking for 2 italian households and one British family. Most often, I would make my own recipe but sometimes, the Italians are very picky eaters and would prefer how their moms use to make it. I don't know what's with this week (probably the halloween bug) but each household had requested me to make lasagna with their own instructions. So I obliged, and am sharing their recipes with you.

First Italian household. The lady of the house comes from Venice, Italy and wanted her meat mixed and no scrimping on the rosemary please...
meat sauce: Meat is a pound of ground pork with 2 pounds of ground beef
Onion, garlic and rosemary chopped together
2 cans of crushed tomates
olive oil to saute the onions
secret ingredient: nutmeg

plus lots of parmesan cheese for topping. (she had a block that I had to grate)

bechamel sauce: butter, flour and milk and seasoning of salt and pepper

even though she had 'oven ready' lasagna noodles, we had to boil them for 2-3 minutes before assembling

Second Italian household. The lady of the house comes from Modena, Italy-- home of the best brand of balsamic vinegar ...and yes, it is truly the best (as far as my taste buds are concerned)

meat sauce: 2 lbs of ground beef
onions, garli, lots of fresh basil, oregano
instead of two cans crushed tomatoes, only one and the other is tomato paste
bechamel sauce: butter, flour, milk mixed with different kinds of cheese. (havarti, cheddar and parmesan)

oven ready noodles was used also

the Brit/American household where we only have 4 ingredients total:

a box oven ready lasagna noodles
spaghetti sauce (Prego or whatever brand you like)
1 lb. of ground meat
one pack each of mozarrela or cheddar cheese...(she used make it with 2 packs of mozarella but i changed it. cheddar adds the saltiness to the bland mozarrela)

brown meat, dispense of the oil from meat, pour in the sauce and when it boils, turn off heat.
then assemble..thats it!!!! how simple is that.

Although they do have the same procedure of assembling, each had its unique taste. I love the meaty texture of the first recipe. The rosemary and the nutmeg makes it so distinct as well.

The second lasagna has the sourness of the tomato, that balances with the 3 cheeses. I love the distinct flavor and smell of the basil. The noodles though is not as soft as the first one. Although it is true, that the oven ready cooks just as well, the pasta becomes softer when boiled before hand.

And the third, with the lady of the house as a midwestern american, she does her lasagna the easiest way. Just put together and then assemble. After all, americans live in a fast food mentality...and this is the fastest way to make it.

Like any art, cooking is an expression of oneself. And the satisfaction of a chef comes when his meals are savored, appreciated and talked about. Oh and one more thing...I have now the liberty of eating myself to excess, after all, who would ever trust a thin cook!!!!

The Art of a Recipe

The recently concluded New York Food and Wine Festival was better than I imagined. Most of the food network mainstays such as Bobby F. , M. Morimoto, Rachel R. , Giada, Alton B. and Tyler F. were around. Those that did not make it this year were Lydia Bastianich and Gordon Ramsay which were replaced by Ming Tsai and Guy Fieri.

There were many activities that you could attend for a fee such as the culinary demonstrations of the celebrity chefs, wine seminars and cocktail clinics, food tastings and wine pairings, organic farming and many more which is far too many to describe. Of course I could only sign up for those affordable ones and not like those $500 parties which you could hob nob with the people of the food industry which included many celebrity chefs. My purse could only take me to panel discussions and book signings, but is equally enjoyable. Besides, after every event, they serve wine on small plastic cups and sometimes some hors d oeuvres to go with it.

Last year, I did go to a symposium of “So you wanted to write a cookbook?” where Latina author/chef Daisy Martinez, a book agent and a book publisher were speakers. It proved to be very informative, but then I wasn't ready to publish anything, because I was just barely starting to write some recipes. And this year, I was contented with signing up for the Anthony Bourdain interview, and that was it.

Besides, there was a workshop about food styling and food photography that I was joining at the Gourmet Institute which could be useful for my cookbook project. The affair , though, was cancelled and thus caused me to rivet back to joining events at the food festival.

I knew that tickets to the festival would sell out fast, but I tried to see if there was an activity which was still available. “The Art of the recipe” caught my eye, and soon enough I was looking over the panelists and searching their achievements on the internet. James Peterson was a person of interest since he was not only an author, but he was also a photographer and a member of the faculty at the Institute of Culinary Education in NY. I was very fortunate to get tickets at the last minute.

The affair proved to be more than I expected. Rocco Di Spirito, the cutest chef I've seen so far and a 'Dancing with the Star' competitor, started the ball rolling with his explanation of how a recipe could have different results even if he followed it with the same ingredients and procedures. Interpretation of a recipe, its language form, the tone of writing, gadgets/equipments used, specific or substituted ingredients are just a few factors .

Following recipes have indeed evolved over the years. A cook timer was not even in existence and I remember my aunt telling me how they innovated then. Their conversations would go something like this”

“Inday, lung-agi kuno ko ug itlog na malasado” (make me soft boiled egg)

“Unya nyorita, Unsa man nako pagkahibao nga malasado? (Senorita, how would I know when it's already soft boiled?)

Inig bukal sa tubig, ibutang ang itlog unya pangadyi ug amahan namo sa kinatsila,
inig human nimo pangadyi, malasado na na...haw-asi. (when the water boils,
drop the egg and pray the our father in spanish. When you're done, then it's soft boiled already.)

Or then, the standard of measurments were something like this:

duha ka latang asukar nga bear brand na lata ha, kanang evaporada dili condensada
(2 bear brand cans of sugar-- use the evaporated can not the condensed one)
tunga sa baretang purico (half a bar of lard- the lard came in bars on a carton box)
usa ka kusi asin (a pinch of salt)
usa ka latang harina katong chedar cheese nga dako (one big size chedar cheese can flour)

I'm sure you get what I mean when I talk about the measurements.
Then of course, there's the matter of substitutions...Can I use cornstarch instead of flour, or bouillon cubes instead of broth..etc..etc..etc..Before you know it, you have a new recipe all your own.
Rocco says that for every recipe he puts out on print, he has to test it about 15 times, and every same recipe comes out differently. And unanimous conclusion is for as long as it works, it doesn't really matter.

There are gazillions of recipe books in the market and each have their own uniqueness from ethnic, home cooking, specialty food, quick meals-- you name it, they have it. And I often encourage my friends to come up with their own even if for family consumption or for publishing.

Some apprehensions could be that a family secret recipe is best kept to yourself. I once had a friend who was so afraid to give out her recipe because she considered it to valuable to share, and I respected that. Until I met a well-renowned chef who was giving out all the tips and techniques. He was berated for revealing more than he was asked to the point of baring his own family's cooking secrets. To which he replied candidly, “those who know much, share much.” And that phrase struck home run with me.

A young bride asked her mom for the recipe of their family's yummy pork roast. The recipe called for a chunk of meat to be cut off from either sides. Anyway, the young bride asked her mom why they had to cut the sides to which her mom replied that it was how grandma used to make them, and so that's how she made them as well. She thought it was one of those secrets. Lucky enough, the grandma was still alive and they asked her why the meat ends were cut off. Grandma obliged with an answer saying, “Because ,dearie, during my time we did not have ovens big enough to fit a whole chunk of meat, so we cut them. ” Like they say, habits die hard.

Whether your following a recipe or making one, don't hesitate to make a masterpiece. Like what the panelist have been saying, 'take out the inner chef in you' and don't be afraid to innovate, create and be original. We all can if we just make the effort. Besides, it's almost Christmas; isn't it about time to make something special? Hmmmm...

Cebuano Lechon Rocks!

Last week I was disappointed when I got an email from the Gourmet Institute, refunding me for a cancelled show of food styling and food photography. However, with the extra cash, I joined another venue at the NY Food and Wine Festival which was far better than what I would have missed...The replaced show was the first I attended this morning, but that's not the main story..I will write more on that later, as it needs more space...

Anyway, after the talk, I told Mike that there's only one person I needed to see, since last year, I practically had all the signatures or pictures of my favorites. Some are still around like Bobby Flay, Rachel Ray, Guiada...but this guy, I almost missed.He was 2 steps to his waiting car when he saw me take pictures from about 4 feet away. He summoned to me, and asked if I wanted a picture with him....WANTED?!!! He was the reason why I was going to that particular area...If you're a foodie, culinarian or asian gourmetian, you would know this guy.




After that experience, Mike and I had lunch at Chelsea Market- Food of the Network stars. And who should we see a few feet from us while we were having our sushi and soup.. Many probably wouldn't even recognize her, even I forgot her name--but she's the new Network Star--that lady housewife who won over a realtor...


AFter the late lunch, Mike and I walked 30 blocks towards the New York Times Building where the show I was waiting for 5 months, was going to be held. It was an interview by New York Times food writer Frank Bruni with the jet setting celebrity chef Anthony Bourdain.



What you see on T.V. while he talks is already watered down. Tonight's interview was spontaneous and truthful, and authentic just like what he is in his books. Meaning-- the curses and the jokes are there. I don't want to go into details because it will probably be aired on t.v. or shown somewhere in the net, but here's a bird's eye view:

He mentioned about going back to Vietnam and China. The street food of singapore makes new york gourmet food seem pathetic. He likes those sqiugly octopus in a Korean resto in Queens. And you can get good vegetarian dishes in India. Since there was a question and answer portion right at the end of the show, I couldn't resist myself and stood up to ask something. Here's what I asked :
"Mr. Bourdain.....I've noticed that you practically mentioned most of our Asian neighbors, yet I have not heard you mention anything about the Philippines. Yet in your February showing, and in your blogs, you mentioned that Cebu Philippines as having the best roasted pig in the whole world. Do we still have that No. 1 spot, or have we been unseated"

A.B. started with Puerto Rico having very good lechons and that some culture have good techniques on how they make their roasted pigs equally as good.blah.blah..blah....But then of course in the end, Mr. Bourdain, said "Yes, the Philippines still has the best roasted pig."

With that statement I stretched my hands up in the air, and as I flexed my elbows to my side, a resounding :"YESSS!" was loudly uttered from my lips, sending the audience to an amused laughter and then they clapped their hands.

So there!!!!! Mga Cebuanos....and Pinoys!!! we still have the best lechons in the whole world...and the world knows it as well. What country has a "Parade of Lechons" with plenty roasted pigs dressed to fad and funky.......only in the Philippines.

And Mr. Anthony Bourdain, you made my day!

Sambal Oelek

Previously, I posted about making green sawsawan, now I have the red sawsawan. �Tita Toinette was the one that introduced me to Sambal Oelek, which is a very potent chile pepper paste. �It's more kurat, than the pinakurat since the latter is already watered down by vinegar. �This is concentrated chile and you need just a teaspoon or less to burn your mouth. It's good with your fried rice if you want it spicy, or your noodles or just plain sawsawan.

Sambal is a condiment, an ingredient or a dish that contains lots of chile. �The name is derived from the Indonesian language and the Oelek is French which is �a stone earthenware and is still being used as a kitchen item.

Here's a recipe I use and I just store it in a small container...this is my classy version of the pinakurat........Just squeeze on to your meat...

1 T EVOO (am sure everyone knows that. �It's Rachel Rays contribution in the dictionary)

5 T ketchup

3 T mustard

2 T SAMBAL OLEK (you can add more if you are adventurous)

2 T maple syrup (honey will do)

1 T Lea and Perrins (or any generic worcestershire)

.....and by the way, Tobbasco is so tame compared to the sambal...

Grocery Finds

One of the best finds I had a month ago was this cilantro cube. I don't know how many bunches of cilantro I have wasted, so when this box was displayed, I immediately got one and tried it.

Normally, a recipe requires a few sprigs of leaves, but cilantros are sold by bunches and you had no choice but to buy the whole thing. In as much as I like a lot of food with cilantros, my tastebuds often complain of redundant taste so I end up not using the remaining cilantro leaves. It is such a waste but then again, maybe am just a little wasteful....Got to deal with that habit.

I did try making salsa verde with the cubed cillantro and it came out just great. Of couse, the fresh is always best but this cube is more convenient. I boiled green tomatillos until soft but still firm, then I placed it in the blender with jalapenno, green peppers, shallots, the cilantro and seasonings. It came really nice with my sinugbang baboy. Then for garnishing I placed red tomatoes on top of my salsa. Yummmm...

Ano na gani? Or derbs?

James Beard in his book “the fireside cookbook” says that 'Hors d' ouevres can make your reputation as a cook, for in many instances they are the first thing people eat in your home. In some cases, they are the only opportunity people have to know you're cooking. Therefore, be certain they are indications of your best efforts.”

As I read this statement, I am reminded of comfort parties back home where store bought appetizers are the filling before the main course. Peanuts, chicharon and kropeck to dip on vinegar, and even beef tapa cut into strips are served. The chinese have their pakwans before the laureat meal, and Koreans have their banchans to boot.

Filipino fiesta food is tedious to make and therefore is the main attraction in all gatherings. The pampagana or appetizers (which is different from hors d ouvres) are often plenty consisting of kinilaws (ceviches), marinated vegetables in the form of acharas; flavour sauces or sawsawans , onion garlic vinaigrette and bagoong dips are included as appetizers since they add flavor to every meal. Whether its fish sauce to sinigang, or bagoong to kari-kari and garlic vinegar to lechon kawali, all but adds flavor to the meal and makes it an appetizer to have.

Taste is relative. Everyone has taste, but not everyone has experience. To say that one does not have taste means the person you are judging, is not at par with what you consider as appealing. So I believe that every person has his/her own taste acquired by experience through the years. And who are we to say that someone's not gourmet or that someone doesn't know how to eat...Everyone who is alive today, definitely knows how to eat. Like the saying goes, “He who does not work, does not eat! And he who does not eat......DIES!!!!!”

So, we can all be creative in making our own hors' d' ouvres without being so conventional. Try cleaning ginamos (to take out the smell) you buy from the fish market and frying as much garlic into them. Present it with baked cut-up pan de sal. Or if you have puso ng saging, make your own dip using that (instead of artichokes) and serving it on lettuce cups, that'll go a long way with the vegetarians.

And who says you can't eat roses? Have you seen an animal die because of that? And if you think we're not animals and we don't eat animal food, think again, Don't we work like a horse, eat like a pig and look just like monkeys ? So you can use roses as your food cups for any dip or as a substitute for crackers.




(this was my mother's day picture blog)..just thought I'd bring the picture back






Hmmmm and one more thing. Christmas is just around the corner, and what a great time to make your own fruitcake. So...here's a recipe which I just got and would like to share it with you. Bon apetit.




A great fruit cake recipie
Ingredients:
1 c. water , 1.c. Sugar, 4 large eggs, 2 c. dried fruit, 1 tsp. baking soda, 1 tsp. Salt, 1 c. brown sugar, lemon juice, nuts, and a bottle of whisky.
Sample the whisky to check for quality.

Take a large bowl. Check the whisky again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again.

Make sure the whisky is still okay. Cry another tup. Turn off the mixer. Break two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.

Sample the whisky to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whisky. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find.

Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window, check the whisky again and go to bed.

Have you seen Alice Chogas?

This was a private joke beween Girlie and her partner, Jo when we met them last weekend. It had been ages since Girlie and I last saw of each other. We had heard she lived in New Jersey and we tried hooking up but our schedules were often postponed by too many activities on either sides.

Last weekend, after Sunday service, Mike and I took the train to Dover, where Girlie would pick us up to bring to her house. We tried as much as possible to squeeze in 24 hours (w/ 8 hours of sleep) reminiscing about family, friends, careers, love lives, relationships, religion, cooking........you name it, we talked about it.

Laughter was prevalent in every conversation as Girlie pushed or pinched Jo by her side, chatting away with jokes and stories. Then Jo would often fall off after every push and with beaming eyes and smiling lips would say , “am I in your way?”

Then there was Mike with his philosophical stand on issues about religion, science and spirituality as Jo listened intently to every word Mike was saying. By his looks, he was either skeptical, in disbelief or was just not paying attention but was amazed by Mike's body movements and arm gymnasts as he explicitly tried to stress some points. At the end of it all, Jo finally concluded that Mike was a reincarnation of George Carlin.

Although I have heard of the guy from way back, I did not give much attention to him. I knew he was a comedian who was banned from shows because of his obscene words. For refresher, I tried to google him, and true enough, this was Mike as we saw that night....

http://www.youtube.com/watch?v=oR8xPC4NEro

Hmmm....maybe its not too late for Mike to turn comedian. My craziness is probably rubbing in on him as well. We really had a great time. Girlie is such a great cook, and I learned a lot from her with all her cooking experiences from famous hotels to corporate accounts. And Jo is such a wonderful person to just hang around with. The “Kojac” without a lollipop.

Thanks guys! Looking forward to our next eats of roasted goat and paella.
Oh...and Alice Chogas....well apparently when Girlie gets upset she often says that phrase, “Ahhhh leh chugas!” (you know, the spanish word for lettuce) and Jo keeps wondering who in the world is Alice Chogas?



Mike and Girlie at the Grill cooking the steak











!

Haberdi and Happenibersari

Last Saturday was Mike's birthday which by the way happened to be our wedding anniversary as well. Looking back, Mike made a pretty good decision in choosing our anniversary on his birthday. Many men often forget anniversaries, but birthdays, nah!!!... It's what everybody looks forward to every year. Birthdays are the only time when celebrants are allowed to be crazy, lazy and to bully gag friends into yielding caprices, and still get away with it.

Mike and I really had no plans for the weekend. And I was not about to have any celebration whatsoever, considering I knew that the weather would not cooperate. Besides, we were on a budget, after having spent so much this summer.�

Many years ago, I took away that custom of surprising relatives with gifts during christmas, birthdays, anniversaries or special events. Instead, I would ask them what they needed--not what they want because that was always more expensive. If I could afford it, that would be my gift. If not, then I will look for another relative to split the cost with me. It's just but practical. And if all else fails, money is the best option. I knew that Mike wanted many things, but he didn't really need anything as far as I know.

I was already in the computer chatting in FB, when Mike awoke that Saturday morning. I got my birthday card from my bag, proceeded to the bed, gave him a kiss and greeted him. With squinted eyes, he looked at the white envelope and said, "Is there money in it?"...I smiled, but when he felt a little bump in the envelope, the beam on his face with an accompanying statement said, "i think there's money in it, it's kinda thick."

He took out the card from it's envelope, and as soon as he opened it, the first note of the song must have startled him and he immediately released the card. "there's no money..." he cried out.
"of course, there's none! what do you expect of me, sugar mama!" I said.
He opened the card once more to the tune of Kenny Rogers, "through the years." and a small note on the side of the card was dedicatedly and sincerely written for the occasion. After that short incident, I went back to the computer and resumed my chatting. Well, that's as far as my being romantic goes.

Anyway, I knew Mike had nothing for me because we had agreed earlier on a no-gift deal. Like I said, I'm Off those mushy, 'finger in tongue' romantic gymnasts...and the only reason why I bought the card was because when I was at the the pharmacy getting toiletries, I chanced upon it - no prior intentions whatsoever. But I knew he didn't want to be outdone, so while I was chatting, he slipped out of the house.

A few minutes later, Mike emerged carrying a black rectangular vase with a dendrobium orchid plant on it. With a kiss and a hug, he gave me the plant and said, "at least this one won't die, like my love for you won't ever."

Tagai and the gift

He was so proud of his gift that he narrated the three choices he had at the flower shop before making a decision . One was 2 dozen red roses, which cost only half of the original price, then there was a cute tiny cactus plant which he thought he could give me and say, "for our prickly relationship that keeps it exciting..." and finally the dendrobium orchid.�

Honestly, I really did like the plant and thought to myself that this is great. It's beautiful, not so expensive and can last me. And Mike was as excited and content with his find. But the tranquility of the moment was shattered when Mike blurted out, "Sh*t!"
"what;s wrong!" I asked.
"it's fake," he said.
"no it's not." I said, but as I looked closer, the threads of the topmost flower were hanging out like a dangling spiderweb.

I laughed so hard, that I almost peed in my pants. At first, Mike felt furious at the saleslady by not revealing the faux merchandise. Then he was disgusted at himself for being gypped of his purchased .�

I consoled him and said, that it's not really the item that counts, but the thought that went with it. The laughter made it even more memorable and the plant is definitely a keeper. We then both decided what we would do that day. I thanked him for my gift, and then I said, "Next time, can I have a creuset pan please?!

Photography101

Let's get serious now...I am not one to sit on my ass if there's nothing on my mind for the moment. Because in reality, there are too many things to do, so little time. And many have been encouraging me to write a book...Thank you, but yes! I am writing several books, all at the same time but with different subjects. (sobra ka ambitiosa!!!)

I never cease to learn more things, because life is about learning. And you can never learn too much. If you think you know, then it is that you don't really know.

One day, I took the challenge of enrolling in those literary courses that I saw in a magazine. It was about writing children's books. I remembered as a child, how almost all of our children's books had a foreign theme.

Who would ever thought of playing in the snow, when it never snows in the Philippines.
Or that Santa Claus was a bearded, obese man carrying a sack of toys. How can a child ever comprehend someone wearing a long sleeve furry velvet cloth suit on a tropical hot place like the Philippines. He'll probably melt like butter on a hot pan. And unless you live in Baguio, fireplaces in living rooms was unheard of, and that was suppose to be Santa's entry to your house. Now that will really give Santa a free sauna.

The children's literary course was convenient because the deadlines for submission of articles were manageable. And you could learn at your own pace.

One time, I wrote about “the Parade of Lechons”, a fiesta in Batangas commemorating the feast of John the Baptist. This was one article I submitted to my teacher for a possible print at a Children's magazine. However, my teacher gave it back. with the comment, “What does John the Baptist have to do with roasted pigs? He was Jewish, he probably never ate any kind of pig.” So instead of me discussing Filipino culture and religion, I submitted another non controversial topic. What does she know about pigs, just as I didn't care less about snow!

Then, in between submitting my assignment and getting it back for comments, the lull was defeaning and so I enrolled again at an Insitute for catering and cooking, so I could write a cookbook.

Between a children's book and a recipe book, I needed illustrations and pictures. So that started me into another course ---Photography. This was one course that is really a challenge.

Why am I taking it? First, I am a stingy, parsimonously, frugal, penny pinching tight wad, otherwise known as barat. Photographers don't come cheap, and if I need to have lots of pictures for my cookbook or children's books, then I should at least know what I am looking for. Second, I value my time. I don't have a schedule yet for finishing my cookbook, so it's unfair to have a photographer this early on. Besides, I'd rather deal with my own idiosyncracies and moods rather than a hired person's. Finally, who knows, this can be a money making hobby for me in the long run.

With today's modern technology on cameras, you'd think that it's as easy as clicking the button and have a great take. Not so. And I found that out as soon as I took my first written exam, which I got a “B” grade. Not very encouraging. I still get confused with all those f-stops, aperture, shutter speeds and depth of field.

I still have so much to learn which includes the likes of lighting, digital processing, computer editing, photo journalism, portraits, setting up your own studio... etc...etc...Did you know that there are even rules and regulations of taking photographs and using them? Who wouldn't want to be in a photo? But then in this country of Litigations, there is such a thing as invasions of privacy.

And speaking of that, didn't you often wonder why some celebrity stars cover their faces? That's because the paparazis can demand big money for full body pictures which can be used for magazine covers and stories.

Speaking about the paparazis, as part of our curriculum, I am given a Press Card I.D. as an official photographer for the school (all students are given), which means I can gain access to those cordoned areas of a program. Although it won't guarantee entry, (the school says it's still at the organizer's or police discreetion), I can shove my press I.d on their faces and say, “hey! You wanna to be famous?”

Who doesn't want to be known anyway? We all want to be recognized, accepted and acknowledged even for the measly small stuff we do. Facebook is even a venue for that. But who Filipino ,when in a resto, in a party gathering, or wherever he is wouldn't say “PEEK CHUR, PEEK CHUR....PEEK CHUR TA BEH!!!”

I rest my case.

"There are no rules for good photographs, there are only good photographs"
Ansel Adams 1902-1984

Romantic Comedy

Yup! That's the description that mike and I are in. A few months back in facebook, Mike wrote under his status : Open relationship, which made a lot of cyberspace friends a buzz with "what's going on between you too?, "becoming promiscuous ehhhh?!"

Well, just to let you know, I approved of what he wrote, because I did not know any better. I thought that open relationship meant the liberty of discussing anything from his feelings, moods and anything under, over and around the sun. You know how secretive Filipino men are , who thinks that being 'macho' is having women on the sideline and that there are demarcation duties between both sexes. The kind that insinuates that it's a woman's duty to stay at home and keep house, while the men look for bread and bacon. Baloney!

I've never had problems about Mike having women.( if there were any?) How do I know that? Because early on in our married life, he always looked for me every minute of the day . (well am exaggerating, but close). My mom used to say how obsessed my husband was of me because he often wanted to know my whereabouts, even if I was just at home. And when I went abroad, my sister would say, that he would often talk only about me...and only me...

One time, I even joked to my husband to have an affair...Well, sort of a joke but really! if he ever did it, I would have a reason to leave him and say, "Because you were unfaithful to me..You jerk! How could you!!!!" And then the world will condemn him and elevate my status to saint and he a sinner. But, it never happened. Not that I know of , am sure.

One time, Mike sent me a bunch of flowers and instead of thanking him, I said, "but why did you do that? We could have used the money for something else...The flowers will just wilt, but maybe a new pair of le crueset pans would be better." Of course the ungrateful moi would be so just that.....ungrateful.

Then when I would be working at my desk, he would slide a box of my favorite chocolates . I would turn my head with dagger look eyes and say, "What's this?!!! You want to make me fat?!" And he'd say, "That's to show my love for you." And then I'd say, "yes, because you want me to have more of those love handles a.k.a. bilbils for you to hold." Then he'd retrieve the box with an apologetic, hurt look , to which I will grab the chocolates. But then of course, we'd both end up eating them anyway.

Mike is a hopeless romantic and looks at every opportunity to court me even at this stage in our lives. And of course, the crazy me always makes every instance look funny. Just the other day, I was chatting with my daughter and I don't remember if I was griping, whining or complaining, but out of the blues, she told me to have sex with Mike so that his moods will be better. Am not suppose to be shocked by that statement since I am a Woodstock liberated baby, but then YES! coming from my conservative daughter I was shocked.

But as fast as I lost bearing in my track for a moment , I gained it back. I told her that if it comes to sex, her papa and I just do ORAL SEX...she then got shocked (my revenge--hehehe). To which I said, nowadays, we just TALK ABOUT it, that's all...Then I told her that give it another 5 years or so, we will have ANAL SEX, which means we will be older, and that we will just ANALYZE what sex is all about. Di ba.?

It is said that the best gift a father can give his children is to love their mother. And Mike has indeed given that to his children. It is the reason why I look young, among other things.

In a woman's life, there are three roles that she can choose to play. She can be a drama queen complete with the ups and downs of conflicts, tragedies and successes. Or she can play The supporting actress, where life unfolds itself through revelations and she just moves with the flow. Or she can be a comedian and live a life full of wit and humour . After all, in the story of life, we end up dead anyway. I chose the latter.

Who is my idol chef?

Julie and Julia is one movie to watch especially for anyone who enjoys anything about food. Every minute was truly entertaining since I definitely could relate to Julie Powell as the food blogger who emulates her idol - Julia Child. As I write this piece, I am wondering who of those celebrity chefs would I wish to emulate...And so here is my take on all those food network stars.

Bobby Flay – he was the first food network star that I saw on television, many years ago. He'd been grilling since, and he's still grilling now. He is a New York street smart honcho chef with a baby face to boot and when he started getting famous, the air around him was as hot as the baloon he was blowing in his head. And as bloated as he was with his ego, the farther I stayed away. But then lately, with his show “Throwdown”, he has landed back on the ground, realizing he's not so hot after all. I liked him back especially after he placed his arms on my shoulder when I asked for his autograph at a book signing---but not enough to emulate him.

Tyler Florence – Top of his culinary class, and makes a lot of sense when showing his recipes. Was able to exchange a few lines with him. He says he was suppose to go to the Philippines a few years back but then he was too busy or something just came up. Very talented but still.....

Mario Batali- now he's one guy I can think of because he's not afraid to try and cook pig's snout, animal entrails, and all those weird stuff that the other chefs don't show on t.v. ..But he's just not my type, besides he's just a few inches taller than me.

Alton Brown – hmmm...funny as ever when we shook hands. Thats one thing I like about him. No airs, lots of p.r., his knowledge is more on the scientific side rather than the artistic side. More of a culinary historian and/or scientist. Wouldn't be surprised if his second job is being a comedian in Times Square---you know, those comedy show centrals they offer around those areas. Now this guy I could start thinking of...we'll see.

Anthony Bourdain – now here's one guy that I would really like to meet (and yes! I do have a ticket in October for a chance to meet him at the Food and Wine Festival. Sold out as of last look). I've read several of his books—and mind you it's no recipe book-- his travels and memoirs are fun to read. He is street savvy, and am more on the demure side..(kuno)

So lets go to the flip side....

Rachel Ray – the beer material, chunky image, chatterbox of the food network stars. She has never stopped talking from day one. But if you've seen her lately, she's no longer the once ordinary looking, home comfort lady that she once was. She evolved and allowed the food network to mold her. She tattles too much, thats probably why she has her own talk show now. RR will make a better fashion model for 'chunky' young women rather than those cooking tools she's promoting. Everything included, my take on her is that she's loud all over.

Guida de Laurentis – flawless. Her skin is smooth, she's short, and her ear to ear smile that shows good, healthy teeth—not to mention those 'tits' often oozing out of her. I wonder who's her wardrobe artist? If RR is the beer, she's the wine. Although her recipes are Italian inspired, she still does have some surprises up her sleeve. I asked several men who watch her shows, and they said that the first thing they notice is her boobs...Now that's something I don't have.

Ina Garten – the contessa, the epitome of respectable, relaxed but classy gustatory concoctions is an icon. She is one grand lady to emulate. Her speech is sweet rap to the point of being boring, but her recipes and ideas are quite surprising. Her epicurism is too refine to emulate against my kind of comfort, bawdy demeanor. Although I should ,if I want to make myself a food elitist, but who cares?!!!!

Masaharu Morimoto, Jacques Pepin, have fused their cultural dishes with others just like Ming Tsai and many others. I could go on and on and on...So..who among all those are the best chances of being emulated by moi: here is my criteria:

1)should know how to make Filipino food – such as utilizing everything of an animal.
2)must learn how to use asian ingredients
3)must be creative and knows how to share recipes regardless....
4)shouldn't be as loud as Rachel Ray, as boobsy as Guida or as boring as Ina.
5)Should possess the humor of Alton Brown, the street smart mentality of Bobby Flay
and the charisma of Anthony Bourdain.
6)Doesn't have to be a culinary graduate/ or have many years of cooking experience but close..

Okay, so I guess thats all...If anyone knows of such a person/cook/chef please let me know.....OH WAIT! But I DO have all those traits...SO....THENNNN.......the best person to emulate is ME …..I JUST HAVE TO BE MYSELF........Now how simple is that!!!!!

And here's a piece of news that I got from one of those foodie magazines:
” Many celebrity chefs don't cook. They used to. They still know how, but after years of 15-hour days in the kitchen, the last thing they want is to work the line night after night. It may be disappointing for the Food Network fanatic not to see her favorite chef at his own restaurants, but rest assured it's not usually the star chef who makes the food great. It's the chef de cuisine and sous-chefs- the nameless folks who toil away hoping one day they become stars themselves.”

My Techno Rehab Experience

Panic mode!. That was what I was experiencing a couple of weeks ago. My laptop of 5 years was acting up and it finally conked out, just when I was about to go on vacation.

So I told myself -- OMG! no more facebook, no emails, no stupid games like 'farmtown', 'typing maniac' or 'how well do you know kurdapya' to name a few. No more posting of funny pictures to let people know how creatively crazy I can be sometimes . So! what am I going to do?

Then I thought about those times, when the computer was not yet in existence. As I sat and pondered, I realized that there will be things my children and the generation to follow, will never ever experience such as we had "during my time".

I am then reminded of my telephone days, when I had to dial the numbers by putting my finger through a hole and sliding it till the stopper, then releasing my finger from the hole, sending the dial back to its original position. And repeating the whole process until we got the right phone numbers.

When I get a busy signal, the loudness of its TOOOOT....TOOOT...TOOOT....TOOOOT reverberated in my ear, but listening closely, voices would come out in between those toots like so: "Hellooo?'TOOOOT what's your number." TOOOT "call me up, TOOOT, my number isTOOOT nineTOOOT three fourTOOOT fiveTOOOT eight - -" and the message is repeated a zillion times over until someone says "okay!" Then you'd know someone has communicated a message. And I was one of those phone loonies with no better thing to do.

Normally, I would do the calling because my parents were strict and didn't want their scrutiny of anonymous whakos ringing the house. Besides, it would spoil the fun of adventure. The quality of my phone pal's voice and his diction would depend on how much information I would give. Aliases or giving my neighbor's profile was often what I communicated. Only after the 'eyeball' experience would the revelation of my identity be known. And mind you, I would always bring my neighbor for that 'meet'. If my phone pal was cute and worthy of my friendship, then I would identify myself as the perpetrator, otherwise, there would be two innocent people who have no idea what hit them .

Party lines will be a thing of the past. Ever had those screaming moments when you wanted to use the phone but the other end of the line wouldn't budge? I've had many of those 'hanging up the phone" incidents and those screaming curse bouts with such party lines. What a pain in the neck!

And then there were those term paper assignments that you typed on an Olympus which felt like playing drums with your fingers . I'd spend many reams of paper and rolls of ink ribbon just so I could finish one measly thesis to graduate College. We erased with strips of white paper and later on white liquid eraser. We'd spend hours and hours in the library just for a few morsels of information.

Technology has indeed revolutionized all these by its introduction of the computer. Internet, Word Processors, Skypes, emails and whatever it can to make life more convenient and entertaining for all.

My computer is like my best friend. Never complaining, keeping me company in times of boredom and loneliness. It has reconnected me to the outside world and has made my life easier and less costly. I'm never at a loss of something to do when I have my computer.

Then there was facebook. At first I thought of it like one of those click and forget sites. Like the ones which are really for bored surfers. I already had my own blogspot and was posting pictures in Multiply that I didn't need any of them. I thought that was enough global socializing and networking plus the tons of emails I get, but facebook was all these combined. And hooking up with friends is just but the meat in the bone.

Every morning when I wake up, I'd turn on my computer and check on facebook. With a cup of coffee by the side, I would scroll down to check on a friend's sharings. Sometimes I would look up friends from my friends site and add them to my list. During the day, I would make several trips to my computer and check on facebook. And just before I hit the sack, facebook was like my good night prayer. I was having so much fun that I was hooked to the site. Before long, I realized I was a facebook addict. Playing the games, chatting with friends, posting notes and pictures. Everything was just plain entertaining.

For awhile I hated myself and even tried to psychologize what facebook does. First, I realized I had too much time to waste so I go to facebook. Second, I am a sucker for information back home and miss getting in touch with friends. Third, I am a passive receptacle for whatever news, articles and gossip that goes around. And of course, I also want to share my silliness and be recognized for it AND I don't mind the redundancy even if it bores me to death.

So, when I was going for that yearly vacation to the Hamptons without a computer , I panicked like a drug crazed maniac going into rehabilitation. I had no time and money to buy a new computer, so I resigned myself to being BORED! But, miracles of miracles, I went for 2 weeks without real prolonged global communication. Relying only on a friend's computer, I would borrow it for no more than 15 minutes a day just to check emails and reply if necessary. Other than that I would go about my ways of enjoying my holiday of reading, swimming and simply unwinding.

Slowly, I became more relaxed as the only screen I was exposed to during those days was sunscreen ..The hours I spend in facebook, multiply or other sources of computer entertainment no longer obsessed me. I am back to where I once was before facebook.

Last weekend, after my rendezvous with my high school friends at a Manhattan restaurant, I proceeded to an apple store and bought myself a MacBook Pro . I am still honeymooning with Mac, getting to know its features . I have disciplined myself only as needed lest I am mesmerized again. While I use my computer for catching up on overdue assignments, revived numerous projects and surfed my researches, I have not totally abandoned the importance of networking with friends, and I do chat on occasions. But then I have learned to limit the use of my computer and use it as my slave rather than it mastering me.

I have been rehabilitated....I have been restored...

I am now at peace...OR AM I?



The apple employee who helped me get my computer. They also give free tutorials on the mac, and they're just as good looking like this guy...so mas inspired gyud...

Fancy Food and Me

They say, that in one's lifetime, you can have 3 career shifts. At this stage of my life, I am at my third. The first being in the Gift, Toys and Housewares Industry, where I was an exhibitor of shows and exporter, and the second was in the furniture industry. But if there's one thing that is more exciting, it is in the service and food industry which I am now presently engaged in.

Every year, the Fancy Food Show has an exhibit in California, and New York and wherever state I am , I try to attend , which I just did today. This is the only show that when you come in, you have to be hungry, because by day's end, you feel like throwing up after having consumed the whole world.

You don't have to travel far in order to taste the Halloumi cheese of Cypres, the Jamon Serano of Spain, the gourmet cheeses of France and the prosciuto/pancetta of Italy. Truffle chocolates, peregina Baci, gourmet jelly beans, wine sticks which is actually wine jelly wrapped in chocolate (yummm) and other kinds of taffies and organic candies are all for the taking.

Although this year, I have lost sight of some regulars, new exhibitors have emerged. New packaging and service molds such as platters, individual servings for the caterers are being introduced to the high end market. Innovations and finds have also been presented.

If you think water is ordinary, think again. There are booths catering to different flavors and still retain that transparent water color. The ginger lemongrass is my favorite, against all those pomegranate, manggo, and different kinds of berries.

Olive, which is very visible in many European countries, has made its mark in many an exhibitors booth, either as brined, in olive oil or processed such as tapanade.
Cheese is another favorite ranging for the gourmet kraft to the 'cave aged' which is literally cured inside a cave. Truffles, foie gras and caviar which is the trinity of luxury dining is also part of the exhibit. They are all for display only ;except for truffle oil which I have generously indulged myself wherever booth I find, dipping small portions of bread and tasting its buttery strength.

What impressed me most in this years exhibit, as against last year, was the presence of many Asian counterparts. Aside from China and Japan who are regulars, The Thais are very strong with their processed fruits, from mangosteen, pineapples, longans and even their own rice. Some selling plain dried fruits, others processed gourmet. The Indians will not be outdone with their curries and basmati rice plus some processed spices. The Koreans had kimchi, and were giving out recipes that contained fusion inspiration like Kimchi quesedilla and tuna sashimi kimchi. Even the vietnamese had pho noodles similar to our mami instant noodles. If there is one country that impressed me, it was the Indonesian booth, which was a family owned business but had lots of promise. And Sri Lanka had tasty teas, while the little city of Singapore had its presentation of gourmet foods.

Most of the Asian countries are supported by their own governments, as explained by some of the exhibitors. These were countries that helped their farmers market their produce, of which only a minimal handling fee is taken for facilitation of shipment and communication. All profit goes to the farmer.

After the last leg of my walk around the whole show, stomach full and light headed from the sampling of wines, I felt depressed at not seeing a single Filipino exhbitor, much less even just a product. Deep inside me I felt so pissed off at our own government in not making its presence in these kinds of shows.

We have been sprouting culinary schools all over the Philippines, yet not one has ventured into gourmet food export. The fancy food show by its name caters to a special kind of clientelle and I am very sure, the Filipino can fill a spot anyway.

Here are some suggestions:

1) Did you know that a piece of balimbing the fruit sells at an organic store for at least 2 dollars a piece? Yes....it's that expensive here, and in the Philippines, it's just so ordinary...so if you can process it and send it over...that's a thought

2) Duhat or Lumboy...The beverage industry is always innovating. There's a booth that just sells tea galore...and another, flavored sodas...chile is the only booth that sells carica which is some sort of mountain papaya. It has a cross taste of mango and pineapple. Really good and something new.

3)Where's the durian? Not even the Asian neighbors have that

4) And talking about piaya. In spain, Ines Rosales sweet olive oil tortas is so good! We can flavor our own piayas and not make it simply boring.

5) and of course, lets not forget kamunggay, medicinal as well as yummy..someone has to do something on what we have there....and make it gourmet...

I can go on and on and on......

By the way, the balsamic vinegars are also awesome. And there were other flavored vinegars as well. That's another thing.

A few years ago, I told my good friend Mark, that I wanted to gather some vinegars aroung the country... Just like Italian wine, having distinct taste by region, our cane and coconut vinegar are the same way. Now that's another project. Anyway, I told Mark that I would re-bottle the vinegar and make the logo, "sawsawan ng Bayan". He didn't approve of the name because it had a bad tagalog conotation. I'm bisaya so I couldn't care less. Besides, who knows it might just click because of the name..Sex names could be catching. But eventually, I shoved that project too.

Okay, so I'd like to blabber some more, but I guess am too tired from too much walking, too much eating and too much just everything...But I did have so much fun.

Saan Manhattan?

Why is it that when pinoys travel to other countries, and have seen the landmarks, the first thing they ask is whether there’s any Filipino restaurant around? Thoughts of crispy lechon smothered in garlic onion pinakurat vinegar, eaten with green mango and bagoong accompaniment on a bed of steaming, hot rice is all one thinks of when far from home…

And if there’s one thing that really irks me more is when someone says they’re looking for a restaurant with a ‘lutong bahay’ kind of food. I don’t know about you, but, lutong bahay to me is vague. Whose bahay? Whose region? Why would someone look for a lutong bahay in downtown Manhattan? Or did you mean ‘lutong restoran?”

I have yet to see a Filipino restaurant here in New York evolving into an artistic, moma kind, broadway flair , Filipino haute cuisine with post modern exotic regional dishes taken from different parts of the Philippines. We already have been outcasted, outdone, outmaneuvered by our fellow Asians. The Korean has fused itself and claimed a district in midtown Manhattan, the Vietnam sour spicy phos and the pad thai’s of Thailand are weighing itself against the Italian pastas. Plus the Indian curries and papadums have landed into nouveau fine dining cuisine along with its Mediterranean counterparts.

And what about us, pinoys. We are still stuck to the old cafeteria turo-turo style. The family buffet mentality that drags us to the menial servitude of ordering one dish for all, and all dishes for one.
Where all the food orders are placed in the center for all to share,because as they say --Sharing is Caring.

How then can our own cuisine be known without being branded as copy cats of asian neighbors.. Lumpia Shanghai is of Chinese descent and isn‘t adobo Mexican or that lechon asado is Spanish for roast suckling pig? And what’s special about pancit --when everyone has pasta, lo mein, pad thai and rice noodles?

Anthony Bourdain in his t.v. show, “No reservations,” once asked that, “the Filipinos are very well represented in America but why is it that Filipino cuisine is a BLANK PAGE?” And Market Manila’s answer to his question was profound and precise, in the sense that we Filipinos in general easily adapt ourselves to new places much quicker than other cultures. We are as comfortable eating a shawarma in Saudi, or wherever country we land, we‘re okay when it comes to food……..

If I were to put up an eating place to bolster the evolution of Filipino cuisine, Manhattan is the place to do it. I will revolutionize the way pinoys eat. I will not go for a client that say’s “do you have this or that?”, because that is not the restaurant I will create. Instead, I will look for clients that say, “surprise me!” and then I will create my masterpieces.

My dishes will be named after people, events, places and anything significant pertaining to the Philippines. High quality with homegrown freshness and the best of ingredients with a collaboration of global finds plus the latest of equiptment will comprise my spotless work area. So as not to burn the pockets of many Filipinos counting their valuable dollars multiplying everything by 50 to one, I will offer a prix fixe menu. And here is a sample of what might come out of my kitchen:



PINOY PINAKURAT
(a CIA prix fixe Menu)
By a Cuisine-nera In America

Paquiao Punch
(it will really knock you out)
A cocktail mixture of vino kulafo, tequila and cachaca on a tall glass rimmed with lime and sweet colored sugar garnished with chopped mint and cucumber tidbits.

Imelda’s shoeless Feet
(an adaptation of the chicken feet appetizer)
the chicken feet is segmentedly cut up to display sticks, Pressure boiled with wine aromatic herbs and seasonings, smothered in a red wine reduction artistically displayed over blanched kangkong
(be careful of the tiny chicken bones)

Charlene Pampenco’s BAM-EEEYAYEYAY will always love you uuu
(this is my version of the visayan bam-I….as the salad part)
Fresh juliened vegetables of carrots, green beans, and fungi porcini, cremini and button mushrooms (I hate tenga ng daga, they‘re like chewing gum with leather texture)

Halili Six Tortelini
(try saying it with a visayan accent, you’ll know why, and my version of Dinuguan sauce )
Six pieces of meat tortellini with blood stew red wine reduction and jalapeno puree
This will be a bloody spicy entrée and exciting to the palate

Con-Ass d’Cochons
(translation: Con-Ass of Pigs…for want of a better title to what‘s happening in the P.I…the main course because it‘s what‘s happening now )
3 pcs of 2 square inches lechon kawali style with golden crispy skin and soft buttery meat garnished with a terrine of chicken liver /balsamic vinegar for that acidic taste to contrast the succellent pork taste and garnished with colored pepper and sea salt bits.

APO disiac
(dessert-Ever hear of the threesome Apo Hiking--this is my tribue to them. The title reminded me of J.P who recently wrote sex phrases in f.b. and got a kick out of it)
A small single serving rounded three tiered dessert composed of maja maiz at the bottom, centered with leche flan and ube inspired panna cotta surrounded by a sauce of coconut cream and muscovado sugar spiked with tanduay rhum (pinoy version of bailey’s) and topped with a chocolate flat mold musical note.

Barack O’ Sama-sama
(and finally an expresso fit for a king, ingredients found in the P.I.)
A teaspoon each of Kopi Luwak (most expensive in the world) from Cavite, and Liberica coffee from Batangas. Cream and sugar at the client’s discretion)

I assure you that after one has had his fill of the above dishes, he will do a MacArthurian reply of “I shall return.”

And now, I shall conceptualize my dream and make a business plan. Hopefully, I can entice some investment banker in Wall Street for capitalization..….Oh well, pinch me, because I’m just dreamingl!!!!

PAW LITICS ( you scratch me, i scratch back) OR POO LITICS (i don't give a sh*t)

Yesterday , in Milk and Honey Land, an election was held for the primaries for governorship, wherein those that won would be the official candidate to run under their affiliated political parties.. Something like a Hilary/Obama vying as president for their Democratic party.

On the other side of the globe in Paquiao Land, the Con-Ass was approved, sending many a citizens into a buzz for possible people power number (?).

I am never one for politics, and in family parties, there are two topics we never discuss--which is politics and religion. Yet it is the most debated, and talked about wherever one goes.

Politics in America is highly sophisticated in their corruption, except for Illinois governor Blagojevich, who was caught selling Obama’s vacated seat. From what I can see, most politicians here, earn more money from their experiences and writing about it. I have yet to see a president or anyone in high office who has not released a book.

In Paquiao Land, I think politicians have their own sets of books which they use as reference to conduct their evil ways. Black book for their mistresses on the side, Bluebooks for corrupt officials they can rely on, or red books on dummies used for their hidden treasures etc..etc..

Last night, I was in chat mode with one of my BF’s asking about the political situation in Paquiao Land. I asked him about the favorite ones I have had before leaving the country. Those that I thought would not even steal because they were highly principled people and had inherent wealth of their own. But I guess I was wrong. My friend had something to say about each of my preferred candidate’s corruption.. He knows, he says! Because he has inside information! Tell me about it!

I then asked how to combat all these corruption and evil in the system, and the answer was a very blatant, “you can’t beat the system. It’s so powerful, that you get choked by it.”

So why do you think this happens?. Simple: Evil men prevail where good men do nothing.

What am I saying? America has its check and balances when it comes to moral standards. When caught with their pants down, they admit to it and/or resign. Except for Bill Clinton, who admitted his non-adulterous yet lascivious act when it blew out of proportion, Presidentiable John Edwards apologized to his cancer stricken wife for siring a child. New York Gov. Spitzer resigned after admittedly hiring a call girl, and New Jersey Gov. McGreevy also resigned after admitting his homosexuality and having an affair with one of his aides. These were good men making wrong choices,and bowed out gracefully.

In Paquiao Land, high officials consider it a status symbol having someone outside of the marital borders, and at the same time these #2, 3 or 4 are just clinging to the fences waiting for the go signal of the high official’s aide for the visa visit. Everyone knows about the mistress, but everyone seems to be looking the other way. Why? Sapagka’t kami ay tao lamang.

And how do they sustain many wives with a measly government salary? Simple. Slice a chunk of that pork barrel and bring it home, approve anomalous projects with an invisible commission from the contractor, and grease those greedy hands such that when they cling more, they just slide off into your prepared bucket.

The term ‘free will’ is a gift given to us by the Almighty. It is ours to dispense however we like to. And if there is to blame for all the suffering, pain and evil that we are experiencing, it is because of the wrong choices we make.

If we choose to look the other way and think that the system is hopelessly corrupt, then we deserve what we get.
If we choose to stay put in our own little houses, contented in our own gilgal,and never mind about the thousands that go hungry because of our indifference, then we deserve what we get.
If we chose to do nothing or even say anything, then we deserve what we get.
In other words, these famous quote…’YOU GET WHAT YOU GET SO DON’T GET UPSET!”

However, there are those who are serious in change and I applaud them for that.

For, the Artists Revolution , you rock!
For the youth militants who go out in the streets to voice their disgust, I applaud you!
For those with a Mother Teresa attitude and look for their calcuttas, I am blessed by your concern.
For those true, sincere and dedicated men in government (Yes! I still believe there are, inspite of) and have remained poor, yet principled and persevered, I commend you.
And for those of you , after reading this little piece, will be compelled to join a cause for a changed Philippines, thumbs up!!!!

As for me, I will sit back with my glass of iced tea and munch on my burger steak, while thinking what I can do. Hmmm…I’m miles away from the battle, but with technology anything can work….Have to start planning my strategy…….….and then, as MacArthur said, “I shall return!!!

Battle of the Brainless

What happens when 2 doctors, an accountant and a lawyer meet in face book? They have the ultimate battle of the brainless.

What turned out to ba a simple question ended in a pingpong of diverse explanations which basically had all of us laughing our butts out. (nag utot utot sa katawa). Good thing in face book you can’t smell anything.

So,what is battle of the brainless? It’s when you have the right answer but addressing the wrong question. Or vice versa. It’s when someone joins in the conversation without knowing what the hell they’re talking about. Or it’s when one concept, idea, or thought is expressed in different meanings and languages. In other words, a rambling of everything that turns itself into a comedy.

Typical situations often come to mind such as this:

Airport Security: Miss, pakibuksan nga yung bag mo, baka meron kang tinatagong baril dyan.
Miss Giatay: Na buan ka dong. Di man gani ma sulod ang baldi diri sa akong bag, baril pa.

Many times the tagalog will riducule us bisaya for the way we pronounce our words. Just because we have a harder tongue doesn’t mean they’re so much better. Here’s an example:

Bisaya: Bai, naa ka ba bool gum?
Tagawg: Hindi yan ba bool gum, BA BEL gam yan.
Bisaya: Sigue gud. Dali , sakay na at ug tri- see kool
Tagawg: Anong tri- see kool… TRI SI KEL yan.
Bisaya: (ga ngit ngit na sa kalagot!) kani kahibaw ka?
Tagawg: Ano yon.
Bisaya: Bato bato sa langit, ang matamaan _______
Tagawg: dali dali naman…siempre, ‘huwag magalit!’
Bisaya: hindi oy….ang matamaan, BOO KEL (bukol ba)

Not only do we come at cross roads with other dialects, but we murder the English language as well. And often those DUH moments occur while impressing others . Have you ever come across beauty pageants in the province?

Announcer: Miss, what is your best feature?
Candidate 1: My bayst feture is wed my mama during my graduation in hay skul.

Announcer: Miss, what do you think is your edge among the others?
Candidate 2: (sabay smile ug beautiful eyes) Uhmmm, my edge is…18 years old.

Anouncer: Miss, what is the most memorable gift your parents gave you.
Candidate 3: (nag sway sway samtang nag think) …uhmmm..my memorable gift is taptpoy?
Announcer: Tap toy?! What is tap toy?!
Candidate 3: Kana gung Teddy Bird!!……(Duhhhh! Stuff toy na teddy bear!)

Okay, enough already…Hope you had a good laugh just as we had this week. So allegorically, let me explain how it went. I will not reveal any names lest I incriminate anyone, but it went something like this.

The gynecologist was stating something about the “lips’ in between the legs. The psyciatrist was talking about the ‘lips’ on the face, the lawyer wanted a clear explanation understandable in her language, and well…the accountant was sorry she asked the question in the first place. But we had a good laugh, didn’t we, girls?

Now, who’s having a battle of the brainless?

Law and Order: Bisaya Version

Law and Order is one of my favorite t.v.programs. There’s the S.V.U. (special victims unit), C.I. (Criminal Intent) or the regular episodes. Normally, it starts with a crime scene, an investigation and then the court case. Within the scenes, they give you twists and turns which eventually will either lead to a conviction or an acquittal.

Our family lawyer, Atty. Veloso, often told me that I should have had been a lawyer instead of an accountant because of my inquisitive mind. When there were disputes, I would ask numerous questions, and sometimes make my own comments. And those who know me very well, know for a fact that I did some investigative work a few years back to settle some perturbing issues.

Nevertheless, my first experience to a court hearing was a rape case of a man called “the lone ranger”. The cross examination was funny and somewhat disturbing because of the way the defense lawyer battered the victim.

In later years when my office was within the vicinity of the capitol building, where they handled court cases, I would slip from my desk and spend an hour in many a judge‘s sala. Sometimes, I would find it hilarious that lawyers would dress in their ‘Americana’ suit in the tropical heat. Or that the lingo used in every hearing is English, which many a tongue would ran amock with the visayan accent.

Poor guy, (either a vicitm, a witness or the suspect) whose vocabulary is limited to his dialect and becomes a player in the court scene, will have to rely on interpreters. Such as this:

Questioning Attorney: What took you so long
Interpreter: Unsay gidugayan kuno nimo?
Witness: Nag lakaw lakaw ko ug hinay, kay sa akong huna huna, ang adlaw hapon na.
Interpreter: I two by two walk slow because I think the sun is Japanese.:

Okay, so not all interpreters are bad. Even the suspects themselves are to blame for their incarcerations.
In this case

Questioning Attorney Can you describe your rapist?
Victim: Yes, sir
Question: Okay, describe him
Victim (without looking at the suspect) : plat nose, bad smell, big ears, plenty rice on face (bugason), short, bery dark like agta,

Suspect looking down but in an audible voice so everyone could hear:; sigue gyud, pang insulta pa.

Or have you ever seen that scenario, wherein the suspect stands up and screams at his acuser? Well this one is calm and composed but one for the books:

Questioning Attorney: Did you see your attacker?
Victim: No Sir,
Questioning Attorney: Can you describe him, even if you didn’t see him
Victim: Yes, Sir.
Questioning Attorne: Okay, describe him.
Victim: Basta sir, small man to iyaha sir!

Suspect (looking directly at the victim) Saba diha oy, nganong ni shagit lagi ka? Toink!


Mike often blame me for being an ‘abogado’ to everyone even if it’s not called for. Whether it’s my kids, friends or myself, I can’t help it. I answer, when I’m not asked, I interrupt at conversations when I’m not included or I asked questions when its not my place to do so. Nevertheless, it’s just me, it’s just my pagka AMAW! (Abtik Murag Abogadong Wais)

Grilled Skirt /steak


The Chef



Lunch and Dinner in one sunday