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!!!!