Empowering the youth

It was a couple of years ago, that I had been invited to attend a Rafael M. Salas  lecture at the U.N. and several years later, another one came.  (Btw, Rafael Salas was the former executive secretary of  Marcos during the latter’s  first term as president of the Philippines. Salas  then moved to New  York before  Martial Law was declared.  He then established, organized  and became its first executive director for the United Nations Population Fund that assists in a better quality of life for  women and children  in a global sphere.  Every year, a lecture is done in honor of him)

The previous lecture  I attended was about the conditions of women in third world countries especially in Africa (I forgot the speaker’s name) , and this time, it was about “empowering the youth” given by H.E. Jakaya Kikwete, former President of the United Republic of Tanzania.

As I listen to him speak about it, my mind wanders about my own country and how the youth have been exploited and abused.  And am talking about the proliferation of drugs and criminality, which the elected president has vowed to minimize if not eradicate within 6 months, as these are the causes of many of the youth’s decline.

And instead of ranting about the negativity and the decline of moral adversities, it is best that we find solutions to bolster their images.  I like what the speaker said on how the  youth could be empowered and that  the major extent of its solution lies on economics.

One key element is employment.  Kikwete said that out of the 1 Billion youth in the world, 74 Million of them could not find jobs.  And in order for jobs to be created, investments are needed.   And  in order  make way for these investments  there must be ample skills needed to generate the industry it wants to propagate, thus the needed  education is another aspect.

Since education is important to gain such skills, many youth especially those in  third world countries, find it difficult  since they have to help in earning a living for their families in order to survive.  And those that can attend school , sometimes have too many absentee teachers. Morevoer there are schools that are geographically challenging for many  student to attend thus discouraging them  to even try.

And speaking about education, one cannot learn unless the stomach is full, thus nutrition should be then addressed as well.

All these activities are interrelated and  synchronicity should be orchestrated rightly so, to be able to come up with the ideal  system of empowering the youth.

But there is one thing that  adults  fail to consider  when finding  solutions for the  problems of youth.  And that is, to include them in decision making.  It is high time we stop talking and start listening to them.  After all, they are our future, and it is change they want---it should be change they shall get.

 the Tanzanian ex-president is on the far left and on the far right is my aunt, Carmelita Salas, wife of Rafael Salas, whose lectures are made in honor of him.

 my new found Filipina friend

 Tita Carment chatting with a friend

the cocktail reception after the lecture....the appetizers were so yummy.

Duck Soup No.1

So last night, when the polar vortex started to hit the city of New York, instead of staying in, hubby and I braved our way to my son’s place for some bonding and tv time.  Of course, we had friends who were  already there and they feasted on lechon belly cooked by Lui and Ai,  after which a few shots of Avion tequila to be had for more fun.

But the evening wouldn’t be complete without  the famous DUCK SOUP that my hubby, so expertly makes when  there’s a request.  It’s usually great after a bout of those fun drinks to dispell hangovers the next day.   So here’s the recipe as narrated:

Ingredients:

Roasted Duck Carcass  (china town in flushing or in manhattan offers roasted  duck Carcasses  for a dollar or two.  These roasted carcsses are those  whose meat have been sliced off and sold as bao sandwiches)

Roasted Duck (half a duck which sells for about 10 dollars is good enough, debone it first and cut the meat into small pieces and the bones put together with the other pot for broth)

dried shitake mushrooms (soaked in water to soften)

enoki mushroom

5 spice powder (3 tsps)

anise seed (½ tsp)

sesame oil (spicy one is good and can be found in Japanese stores) (3 Tbsp)

salt and pepper to taste

duck paste (hard to find but can add to taste) (2 tbsp)

bokchoy leaves

peel off skin from carcass and pinch out the meat.  Include the duck butt/tails.  Separate all the bones from their meat.  So in one pan, you have all the bones.  Fill that pot of bones and cover it with water.  Boil for 30 minutes or until ready to pour everything out.

Place the meat and the skin  another pot and let it sweat and sear in its own fat.  Make sure you have slow fire so as not to burn it, about 15 minutes.  Slowly deglace it for the first time with the water from the soaked mushrooms.  Boil until half of the liquid has evaporated.  

From the boiling bones, take broth and pour about an inch or so into the other pot of meat. That will be your second deglazing.  When it has evaporated into half, then pour in slowly (and hubby says very slowly) the rest of the broth.  Pour in the rest of the ingredients, mushrooms (2 kinds),  5 spice powder, anise, duck paste, sesame oil, salt and pepper to taste.  

Cook in very slow fire so as to incorporate all the flavors of the duck and the spices.  Simmer  for about 20 minutes.  Add in bokchoy when ready to serve.

(the soup was in very slow fire and everytime anyone wanted hot soup after a whiff of a drink, would simply laddle themselves a bowl and enjoy theselves)

Nevertheless, after dinner, I went to my son’s room to watch tv with my granddaughter, who’d rather watch a chick flick,  than the horror one in the living room.  Both of us were multitasking - playing games on our phone while watching the show.  Such is technology.  Meanwhile, we could hear alternates of screams and silence in the other room as well.

Outside, the weather was slowly dipping and I didn’t want to be caught with a colder temp so we had to leave.  It’s a good thing that our apartment is only about 7 minutes brisk walking…..or else … I’d be a dead duck and be made duck soup….oh well!...keep warm, Noo Yoykers...and to my fellow Cebuanos--keep dry  (heard its raining there)

BRAND AMBASSADOR and PERSONAL CHEFFING in ONE DAY

So yestereday I made my first personal chefing this year for an elderly couple   in one of those richie rich aparments  in  mid- Manhattan.  I am just a side kick for them since the couple have their own French chefs for the weekdays and another couple chef for their summer home..   But first I had to do my grocery shopping and specifically  buy my meat at Ottomaneli’s   and at Citarella for the fish. Price is no question for quality says boss.  Then I go to their  plush apartment and the kitchen is all mine.

What’s my menu for the night:  Irish lamb stew for the Mr and Fillet Flounder for the Mrs. with a set of veggies:  whipped potatoes and carrots for him and brocolli rabe for her.  All paired with wheat grain quinoa.  And dessert is a simple fruit compote. They are simple people with deep pockets….anyway...

So of course, I also serve but the Mr. has his own buttler/personal caregiver who also caters to him.  The table is complete todos recados so to say...Goblets with delicate chinawares, Silver utensils on either side.  I heat the plate up (yes, peeps, I heat up the China dinner plate so it is also warm when served and the food should be piping HOT when served)...So I do that.. And while they are eating, I put all the food that I cooked on a SILVER bowl platter  and place them on a hot tray, then cover it with aluminum foil..That way, when they want seconds, I just put the silver bowl on a tray and serve them….(Cook na, waiter pa)...-- mura lagi sa sinehan..

Anyway, so much for that.  This is one racket I love to do and I get a kick out of doing it.  

And when the dinner was  done, the Mrs. is always so kind to compliment me.  And this is what she said last night.

“VAnette, the fish was delicious and what a brilliant idea of putting slivers of lemon in between the fillet.”  (Mrs. always wants her fish thick and flounder fillets are thin so I combine two slices but placed a thin lemon slice in between.  And lots of olive oil, butter and thyme herbs which she loves)   and then my boss continues, “But next time, can you take out the toothpicks?  I almost ate them.”

Epic fail….(the reason why I placed the toothpicks was because I didn’t want the fillets to open up when I quick fry them to get that crunchy coat on the outside but still moist on the inside.  And because I got so excited, I forgot to pluck them out)..epic fail lagi!

Nevertheless,  I still enjoy what I do….OH and before I went to my personal cheffing, I was Brand Ambasador that morning…That was another fun  thing...And now my body needs a massage from all that fun…

Oh BTW, To all those who are in New York today, Sunday….it’s a “No Pants in the Subway” day.  It’s crazy fun in New York.

love that contrast 

at a grocery doing samplings

All Around Monkey Do!

Sitting on the train to work, the first day of January, the surroundings inside the train smelled of stale beer and sweat,  this, after many revelers travelled back home from a night in Time Square after the famous New Year’s  falling of the ball.  I knew this would be the scenario since several days ago, the LIRR railroad announcement regarding added train schedule was in effect for christmas and new years day.

When I reached my destination, ( a few towns before the Hamptons) a chauffer picked me up and brought me to the main house, where I was greeted by my boss with a happy new year hug.  I am just one of her staff assigned at the summer house, and I am only there when needed.  It’s a regular job but with flexible schedules- and only when they are there.

Such is what I do, one that I am comfortable with.  It won’t make me rich, but at least it pays off some of my bills.  Since I am on a per hour basis, I make the most of my time  until the next visit.  Meanwhile, in between jobs,  other things keep me busy such as writing and other stuff which would fill up my agenda.

I thought I would have a quiet 2 weeks off until the next visit which would be the holiday of Martin Luther King weekend, when  several messages in the email and phone came one after another.  These are the so called ‘rackets’ that I get into of which I am just  so happy to  oblige.

I have friends in the city who do Air BnB ,  which is an alternative for tourists when hotels are fully booked or they are on a budget.  It’s a no brainer job since you only do a little housekeeping for my friends.  This kind of work  is my normal routine at home, so,  why not get paid doing it for someone else.  Besides, the flexibility and not being attached to a job is what I really want....I own my time and I have no boss looking over my shoulder.

An  email came from a company if I was free this weekend to do a demo.  You know, these are the ones you see in supermarkets and big stores like Costco and Trader Joes….something like that…..be a sales lady to try some samples of  their product.  Lots of smiling and lots of freebies. I do this for a company that sells coconut water from the PHilippines.   I get a chance to chat with tons of American customers, such that when I ran out of English words, I  start speaking my Visayan linggo  and do sign languages……..just kidding.…..oh well!

Plus this week, I am doing a ‘gratis’ personal cheffing at a friend’s house, since I have offered to help her make some Italian food.  Her boyfriend has been complaining of smelly dried fish (daing) or the salty adobo she freguently makes in his house.  She’s a good ‘only filipino dishes’  cook but when it comes to international cuisine, I guess she needs assistance.  And so what are friends for.

So from just expecting to be quiet this week, I am now bombarded with tons on my hands and I just love it.  To top it all, I am awaiting my yearly calendar from my ex-boss where I will plot all my schedules for the year-----all the food trade shows, from the International Food trade exhibits, Fancy Food Show, NY Food and Wine, etc..etc..etc..--  plus a few travels up my sleeve...I’m happy and excited.

So, in conclusion…...This little fiery lady is one wild monkey to reckon for 2016…

Bring on those bananas!!!!!! I’m coming to get them.