CANNABIS CUISINE – How would you like to be a 'stoner chef?'

A few days ago, I posted a picture of government officials in the Philippines burning a huge pile of marijuana plants amidst media people to show what they do with the confiscated goods.  What we don't know is what happens behind the scenes,  and speculations have soared in the internet.

It's not always rolling a joint,  packing a pipe or toking a bowl that  marijuana is being used for.  In ancient times, people ate their cannabis  saving the seeds for food, and using the resinous flowers for medicinal, recreational and spiritual practices. It has been used in Hindu rituals as a cocktail called bhang, and in the ninth century  there was in an Islamic literature of a story about mixing it with coffee.

In the Western world it was an ingredient for pharmaceutical use until the 1800's.  It only became fashionable in the U.S.  until early nineteenth century, when migrating Mexican workers introduced the practice to the Southwest.

Pot  brownies was popularized only in the 1950's where it was considered 'dope desserts' and eaten by some  stoner circles  in order to enhance summer concerts, 3-D sci fi movies, camping trips, or backyard 'potlucks'.   Then a senior citizen named Brownie Mary  gained  respect in 1992 after her third arrest for distributing her famous chocolate medicinals to AIDS patients in San Francisco.  In 1996, California Proposition 215 effectively legalized medical marijuana and  presently there are 17 states, including New Jersey that have done the same thing.

Smoking ganja gives a faster hit , but not many can tolerate smoke,  instead they ingest the stuff.  The new medical marijuana  'edibles' is a recent phenomenon with many 'stoner chefs' entering the field.  This leads  to a new trend in the food industry  called Cannabis Cuisine.  

Safety measures should be implemented when doing stoner cuisine.  Proper measuring of dosage and the intake should be carefully monitored when making or serving treats.  Just keep in mind that everyone's tolerance is different and individuals respond to ingesting cannabis in different ways. Usually ingesting it does not have an immediate effect since it needs to be digested first. So start with a small serving and do not eat any more pot food until after an hour. 

The biggest difference from eating pot and smoking it is in the intensity and type of high that results.  Eating cannabis brings on a more physical sensation which soothes sore muscles, eases pain, aids relaxation and fights insomnia, while providing feelings of warmth and pleasant tingling.

If you've eaten much, you might feel panicky anxious...agoraphobic.  Bear  in mind that it is humanly impossible to fatally overdose on cannabis.  Even if you have eaten a whole birthday cake frosted with cannabis buttercream.  It is estimated that the amount of THC that is required for an overdose would be four million milligrams or about 4 kilos of pure hashish---(from wikkileaks)

Because of  the cannabis being illegal, it has been a venue for corruption,  consumptions abuse  and economic drain. Thus the states that opted for it's legalization by regulating it however paved the way to realizing it's potential not only as a medical cure but as an added income to the locality.

I am not propagating nor condoning the herb and its usefulness, but rather, I am diseminating  information that before assuming anything (and I mean anything)  learn the facts and not rely on hearsay.  The absence of knowledge more often than not, leads to fear which is  the cause of misunderstandings and misconceptions.

It's about time to know more about these things as the world is always evolving and change is  inevitable.  By being aware, we can eventually make rightful conclusions about it.  And I think it's really HIGH TIME !!!! 

As I'm reading this, I'm thinking.....there are more bar fights due to alcohol, than when you smoke pot.  Because, people that are 'high' are more peace loving...don't you think?...let's hear your comments, guys!

Some friends often ask me why the statue of Liberty is green and  I often tell them "because she's stoned?  Get it?"  And if you want to know if she really looks like this now, come to New York and see for yourself.  :)

the book I got from Barnes and Nobles which prompted me to write about this piece.

 So before I end, I would like to copy a recipe from the book: The official HIGH TIMES Cannabis Cookbook written by Elise McDonough.  In her cookbook, she substitutes 'stones' instead of 'servings'.  But this recipe below is just a simple one.

SIMPLE CANNABUTTER

This is an easy, quick way to infuse cannabis into butter on your stove top.  Be sure to use salted butter since it has a higher smoking point, and don't leave your saucepan unattended!  You can make this cannabutter relatively quickly.

Makes ½ cup

½ cup (1 stick) salted butter*

¼ ounce cannabis buds, finely grounded

to make cannamargarine, simply substitute margarins for butter in this recipe

1. Melt butter on low heat in a saucepan.  Add the ground buds, and simmer on low heat for 45 minutes, stirring frequently.

2. Strain the butter into a glass dish with a tight fitting lid.  Push the back of the spoon against the plant matter, and smash it against the strainer to squeeze out every drop of butter available. When you're done, DISCARD the plant matter.

3. Use your cannabutter immediately, or refrigerate of freeze until it is time to use.  You can easily scale this recipe up for larger batches of cannabutter.  1 pound of butter (4sticks) can absorb 1 ounce of cannabis, but you may want to simmer for up to 60 minutes.

You can drizzle the cannabutter over freshly cooked pasta or popcorn for instant satisfaction.  Reserve large batches in the fridge or freezer for use in recipes.

A Wedding to Remember

Many months ago, we were  invited to join a relative's silver wedding anniversary.  Hubby had been requested as a sponsor to grace the event, and he obliged.  It was  casually formal with the entourage donning on coats and tie/or bow.  So it is with much concern that hubby had to look for his attire—and you know him, the cool GQ guy.  

So last Saturday was THE day and we took our time dressing up since we were just a block or two away from the venue.  It's been awhile since I've heard mass, much less attended a wedding in a catholic church.  And I was amazed at what technology has done.  Where once we required live choirs for songs, the priest this time had an i-pad.  With just a touch, he could command the songs and for awhile  I thought he was having his concert since he was multi tasking, singing while doing his rites at the altar.

Then I also noticed by the side of the pews those candles flickering so evenly and systematically, until I found out that they were electronically lighted. Which meant that you didn't need fire, you just pressed a button after you paid your dollar.   In my time (and that was sooooo many  years ago in Cebu), my cousins and I would pay our 25 centavos (good for one candle) but  we'd start lighting as many candles until the priest would catch us and shoo us away....anyway... and the thought occurred to me to be pressing all the buttons.....

The wedding was held at a side room of the San Sebastian Church in queens, where most special services were officiated.  As we entered the place, we were greeted  with melodious chatter of the Illongos  as everyone was getting ready for the service. (the couple hails from Bacolod).   The bride was radiant and gorgeous in her gown while the groom was equally as handsome in his black suit.  And the entourage was as elegant and as charming.  Jessica and friends really did a great job organizing the special day! It had all the trimmings of a traditional wedding ceremony.

During the service, the priest presented  a surprise message from the couple's children. The bride as well as many guests had tears rolling down their cheeks as the experience of not having loved ones on such a memorable occasion was disheartening.  

However, the message by the priest was uplifting, appropriate and hilarious.  Believe me, don't trust a priest who dons a white kinda batman's costume, because you'll never know what he's hiding inside his gown and cape.  The filipino priest talked about many a filipino's  plight of being away from their families in search of the  american dream.  With each explanation, he had props, starting with a scale and some weights, then a bolo, a chopping board and finally the biggest faux diamond I've ever seen.  All that was inside his robe.  And the priest always had a smile on his face.  That I like.  

The reception was at the Sheraton Hotel in Flushing Queens.  The guests were  greeted by a choreographed welcome of the entourage.  There was seating arangments where the Colmenares clan was assigned to  one table with conversations of tracing their roots.  It was indeed a Filipino affair starting with two roasted pigs (lechons) as part of the buffet, there was  dancing to everyone's content, merry making and of course, a lot of picture taking to send back home to the Philippines.

Then another  video presentation  of the couple's life was compiled by their children.  During the whole  time, Jessica had not a dry eye while Bernard sat amazed and grateful for his blessings. The whole night was just amazing.   And my message to the couple:

To Jessica:  Girl, we have something in common, we are married to Colmenares men and after 25 years we know what they're made of....well, sort of...It has never been a smooth ride, sometimes bumpy, sometimes adventurous and even on occassions we are just cruising, right? Well at least for me it was.  But I can assure you whatever journey we will have with our  'COLMENARES'  man, it's worth the ride,  JUST AS LONG AS WE'RE DRIVING.......heheheheh!!!!

and to Bernard:  'TEH, I will wait for my invitation for that golden wedding anniversary you promised sa church, gani... the one you said nga it will either be “in the beach or in the mountain....but definitely it will be in the Philippines.”

'Prana'tic on Veggies

When an opportunity arises to learn something new about food, I am at the forefront of that workshop.  So last Saturday,  I did join an ayurvedic/vegetarian beginners cooking class in downtown Manhattan.

It was a three hour stint,  which started with a welcome drink of ginger orange ade, followed by a discussion on the origin of ayurveda and it's usefulness while demonstrating some recipes.  Then we ended by partaking  a full meal of soup, grains, vegetable entree and an apple berry  dessert.

Divya, our teacher said that food consumption is all about digestion and that balance to healthy eating is key to vigorous living.   The word 'Prana' in sanskrit is synonymous to life.  Where there is life, there is energy and this is the essence of  staying fit.  Each one of us are differently made and therefore, we are the only ones that know what our bodies need.

Yoga and ayurvedic  complement each other , because the former allows you to listen to your body, and the latter  gives what your body dictates.   Wrong intake of food can add toxins into your system causing sickness and inconveniences.  And these erroneous habits come in many forms like too much gas, bloating, mucus and  sometimes just irritations.  Weight gain and fatigue are also causes of improper diets.

Moreover, the three dosha's (energies that circulates in the body) are composed of  the Vata-Pita-Kapha which is the essence of wellness in the body.  Most of us have at least 2 dominant dosha's ---but am not getting into that since it is kind of complicated.  Best left to self study and experiment individually to be fully aware of your own make.  But I did get to learn a lot from this class with not just eating vegetarian,  but knowing which vegetables are favored as against the others.  (Although not a veggie,  mushroom is related to ignorance and has no food value.  It cannot be food for the enlightened soul  Some mushrooms are hallucinogenic! Seems like a good debatable topic.)

 Just so you know, there are three kinds of food:  the Intelligent food, the dumb food and the dead food.

Intelligent food are those that have full of prana (life) and it responds and interacts with the body.  This means that it is easily digested and is absorbed in the body.   It does not block or damage different channels (arteries, lymp vessels, ducts).  It comes mostly from organic, pesticide free origin, moderately cooked with authentic spices in a positive loving environment.

Dumb food consists just like intelligent food but it is in it's left over state (refrigeration is some sort of dumb food).  Also it may be an improper combination of even good intelligent elements, but cooked in a negative environment and consumed with stress.

And finally, dead food is junk food, canned or microwaved.  Any item that contains preservatives or food that is naturally of contradictory elements such as milk and salt, or milk and sour fruits. Dead foods is completely depleted of prana (life).

Although I enjoyed the class tremendously, I still have my reservations about totally going vegetarian, much less vegan.   Maybe it's the long time conditioning that I have been accustomed to.  There is still so much to learn.  Choosing the right foods is not enough.  They must also be cooked with the right method to obtain the right energy (prana). And that takes a lot of time and practice.

And I have still to unlearn the habit of eating those kinds of species that moves.   Having that sumptuous vegetarian meal is just like eating chinese food,  you're  hungry again after a few hours.  So before heading back home, I passed by the grocery and   prepared myself  one heck of a meal.  Guess what I had?!!!!!!

our blackboard where she writes notes.....

Divya explaining at the same time cooking

after all those veggies, my body got traumatized and feared it was never going to have animal protein.......heheheh!! so i indulged my body with a good piece of steak,  some no brain mushrooms and 3 glasses of wine to wash down all that fat....but i did have good fat-- i had olives....my body was happy!.... but it's about time to practice some of those good pranas!

Listening Friends......

Somewhere near the wharf in Brooklyn,  the air is breezy and  I am lying down on a piece of cement slab under a tree that shades me from the warm afternoon sun.  I let my thoughts carry me where it wants me to go and as I look  up at the swaying leaves I am reminded of Buddha that saw enlightenment under a Bodhi tree.  But I don't want to talk about the four noble truths or about suffering which is what the Buddhist philosophy is all about.  But it's more of the three kinds of friends I have when I am faced with a suffering of my own.

The philosophical jargon in which the suffering you experience in you is not you  confuses me just as the saying, you are not your problem.  So I try to simplify the scenario when I put myself  in the seat as a counselor listening to the problematic one with whom I may have similar issues at hand. There and then will I be able to distinguish  the conflicted one separated to the experiencing  the conflict. It is a spiritual awakening in the battlefield of  one's lives which reveal what the real crisis is at hand.

 But how do I identify the havoc playing inside of me, battling themselves with each other wanting to be heard.  For these I call my super friends, the A-VAN-GIRLS  (I conned the name since the superhero flick is popular)  Anyway,  we all have roles for each of our bff's and it is easy to call them, just like when we need doctors for particular ailments.

First friend is  who I shall call as  'pretty preachy' because she has all the answers to every query and  is judgmental to every action resulting from  karma or the sower-seed principle, which  is her primary defense.  It may be good at times, especially when we are ready to accept annihilation to our person  which will  chop us up and reveal within us our very own mistaken identity of ourselves. If we are ready for that, then she is the friend to call for.

Then there is the 'nodding nadia' friend that  just goes with the flow.  She will nod her head and confirm with whatever you say, even when she knows you are wrong.  Yet because she doesn't like to add more hurt by saying anything, she affirms your belief.  After all, everything is relative, and it is your present experience that is important.  She is the type that says, “you're not alone.”  I am with you every step of the way.  Even if you know that  your decisions can be downright silly, irresponsible and downright imbecilic, she wouldn't care,  after all it's my decision that counts not hers.

Then finally there is that 'quiet queen';  One who just listens and holds your hand.  Not saying anything, not being judgmental yet having a one sentence opinion when asked.  She is that type that let's you  be with your emotions  because she knows that every single conflict being aired out is just but a peel of 

hardened sentiments.  And as this is uncovered, soon the real issue will reveal itself, and at the end of every uncovered peel lies the true self which we often fail and that which we call inner peace.

And as I remember my friends, a tear falls from my cheeks. How empty life would be without such friends.  I once read somewhere that peace is hiding somewhere inside the folds of our inner conflicts. And if one is a facilitator of peace, then that person should listen without being judgmental.  Because not listening is a form of  subtle violence which signals an expression of outer aggression.

The act of listening with total receptivity and attention is the greatest gift we can offer anyone and ourselves:  to fully listen to another person.  After all ,  Listening is a revolutionary act of peace. Do you have such friends?

Food is the new sex

One night, as I was having an orgasm, a thought occurred to me.   Now what kind of beginning sentence is that—well it's what Clinton Palanca wrote on his essay “the Last Word”, and he did catch my attention.  I wonder what his partner was thinking at that moment too... the author was multi tasking himself, thinking of something but doing another.  He was then relating his culinary french experience to sex.

I recall a good friend of mine, who complained about his wife that in the middle of their love making the wife says, “have you paid the electric bills.”  Now that is anti-climatic, don't you think.  But then again, it's more hilarious than erotic.  But back to my thoughts.

Well, as they say, food is the new sex. Let me go on to say that in both instances with food and sex, it should not be done in haste.  Properly timed and rightly seasoned is what I could think it to be.   We've heard tons about it and the book “aphrodite' describes it so vividly.

“A well thought out dinner forms a crescendo beginning with the pianissimo of the soup, passing through the delicate arpeggios of the appetizer, culminating with the fanfare of the main course, which is followed finally, by the dulcet chords of the dessert.  The process is comparable to that of making love with style, beginning with insinuations, savoring erotic juices, reaching the climax with the usual crash of cymbals and finally sinking into pleasureful and well deserved repose.”

We've all heard about food pornography  or  such that there are words which can best describe an ingredient such as extra virgin olive oil or a menstruation red apple. And even in consumption or consummation of such,  we take for granted that  too much of a good thing doesn't lead to a desirable effect. We either become obese or a maniac.

Food like sex starts with the eyes.  A melon like butt, or a luscious pear with ripe cherry tip, or how about a sturdy shape like banana  protruding from the pants of a hunk. From the eyes it gradually works its way through its sense...but then again, how can we differentiate pornography with that of eroticism.  Porno is method without inspiration, while the latter is inspiration without method.  In Kitchenese lingo eroticism is using a feather, while pornography is using the whole hen.  Got it?

Anyway, enough writing for the day.  A good hand for making a sauce is like a good hand for giving a massage.  So here's a recipe  of a very popular Chile sauce to complement meats, fish and vegetables.  You don't want to try it if you're frightened by things spicy...but then again I dare you to...

4 chile peppers (Jalapeno for example)
¼ cup lemon juice
¼ cup vegetable oil
1 tbsp. Salt
2 tbsp. Chopped chives
2 tbsp. Chopped cilantro
2 tbsp. Chopped parsley
3 tbsp. Vinegar

Split open peppers, remove seeds and devein and minced by hand.  Let marinate for 30 minutes with lemon juice, and salt, then drain.  Add all the remaining spices and herbs and the vinegar. Store in a sealed bottle in the refrigeratot until time to serve.

And finally,  according to many,  there are 4 food groups:  pizza, coffee, chocolate and sex
And by the way, why do people smoke after eating or having sex?

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Kids say Darn.....whatever...

When we think that by middle age we are done parenting, think again. Lately, I have seen many of my friends finding a new kind of happiness. That of being grandparents. I delight myself not only in watching my grandkids grow, but often times I sees myself in my own children raising their own toddlers.

A few days ago, my granddaughter Elise said, “lola, when I'm a teenager, you're going to die.” I grasped at her comment and asked, “why do you say that Elise?” “Well, lola, it's because you're old.” she said. That was a reality check for me. When we think that we can remain forever young, our bodies often give us away. Not only that, we used to think of our parents as antiquated, but now those same adjectives are now passed on to us in the eyes of today's younger generation.

Technology has made information more accessible to the young, and even restrictions find their way to inquiring minds which often baffles the supervising adult. Unless kids would rather google for answers, we, the today's hip replacement generation, should be better equipt in answering. After all, we have lived longer than them.

I did have an intent conversation one morning with William, a young boy of 9 years. He was relating his experiences in school about his buddies trying to act 'mature' by knowing 'big' words. From this he said, “tita, I know the F word.” and so I said to myself, 'oh no, I hope I don't mess up on giving the right info on this one... Anyway.....

I bluffed William that I didn't think he knew it, but then when he said, “Tita the F word is ---am not saying it but it's spelled F-U-C-K”. I looked at him with a poker face and asked, “do you know what that means, William”. “yes tita, it's bad! Its what people do on dates” he answered. If I was old school I'd probably wash his mouth with soap and water, and lambasted him with a sermon of never mentioning it again until he graduated college. But then again, children nowadays are smarter and so I put on my thinking cap and had to explain.

“William, the word comes from an old English story of long ago. When the king had to go to war, he'd bring several men to do battle with him. It took them months to be away from their families. And finally , when they would come home, the king ordered them to be with their families to make up for the lost time when the warriors would be away. So in every warrior's house, they would put a sign F-U-C-K and no one was allowed to disturb them. Those accronyms meant Family time Under Consent of the King. And that is the story of the word. “

In reality, I had to substitute the word F for Family Time when it really meant Fornicating. If not, then my explanation would be more complicated than I'd want it to be.

Then he again said, “Okay, how about B-b-b-b with an I and a T-C-H. That's a bad word too.” “Not if you say it in the wrong way. Bitch means a female dog.” William's eyes grew big as if wondering why I was so complacent about saying a word that was a taboo to a third grader in an exclusive school. So I continued my lecture, “A lot of words have been used to mean bad but when really they were good words to start with. “

“Do you understand what I'm saying, William?” I asked.

“I guess so, Tita” he answered. Then he added, “why can you say butt and can't say ass, when they mean the same thing but ass is bad.”

“Well, that's because ass could mean also 'donkey' and someone probably once said you don't do anything but sit on your 'ass' . I don't know why they think it's bad. Like I said, good words can be used to mean it in a bad way. So be careful with what you say and how you want to mean it.”

“Hmmm, okay tita,” said William. And with that off he went to play.

It is amazing how this kids can be so innocent while we have become so corrupted. And of course, it is our responsibility to best explain to them as if we were children ourselves.

I am reminded of an incident where a 6 year old boy went to his grandmother and asked. “Grandma, what do you call two people sleeping together and one is on top of the other.”

Grandma shook her head and stopped to collect her senses, wondering what to say to the little boy. Then she said, “well son, it's called SEX and you only do that when you love each other and hopefully are married.”

“okay grandma,” said the boy, skipping happily away. A few moments later, the boy came back with a hard, angry face stomping towards the grandmother. Then he blurted out, “Grandma, you're lying. It's called a Double Deck and my friend's mom wants a word with you.”

And to all the grandparents out there, good luck on your grandparenting. And be sure to always be FUN (so they don't say you're going to die because you're old), FACTUAL (so they don't think you make up stories)....but best of all be CREATIVE!

And All Because of Facebook

I am not one to believe a story when it comes out in the newspaper, because they hype up the negatives and water down the real issue. Lately, there is this news happening in my hometown about senior students from an exclusive girl's school who will not be able to 'walk the aisle' but can graduate considering they have completed their high school education.

The problem lies in the pictures found in facebook where a bunch of teen age girls were seen at the beach in garbs that left little to the imagination. Moreover, the girls were in 'compromising' positions like almost making out with some boys of their peers, and these 'evidences' were presented to the nuns by some 'concerned' student. Apparently, the parents of the girls were informed and some sort of understanding was agreed. One teacher apparently was going to give a “D” grade for conduct but the parent requested for leniency so a “C” was given. That would have sufficed for the meantime, but when the parents realized that her daughter will not be allowed to enroll at a prestigious college with a 'C' on the report card, she went into a dilemna. And adding insult to injury was the fact that her daughter would not be able to participate in the rites due to her inappropriate actions. Said parent(s) went balistic and had to go to court....the rest is what you read in the papers.

Apparently, some 40 years ago I had an encounter with the principal of the same school in question. (Yes, I went to that exclusive girl's school those girls studied). I was on a project to assist in a concert featuring a trio and we were going to do school campus tours. I was in my senior year in high school and this was a part time job after school and would end after the concert. Anyway, we did some campus rounds one afternoon and would continue the next day. However, the morning after that first trip, I was called to the principal's office. Said principal did not condone my going around with some group of musicians and a testosteronic group, but the problem came when I did the school campus tours in my uniform. I immediately saw their point but couldn't figure it out since people my age from different schools joined the motorcade in their school uniforms but were not reprimanded. Why single me out? I just don't get it? But the good girl I am, I complied.

The teenagers that were reprimanded in those facebook pictures are enrolled in a religious setting and theirs is one of strict compliance. School policies are policies that must be kept to uphold their reputation as one with high standards. Regardless of the fact that the incident was not done inside the school campus or with any signs of school representations, yet those unruly behaviors must not be left unattended. So who is to blame? The school for not instilling the virtue of modesty? Or the parents, who are responsible for their children's behavior when not in school?

As I write this piece, a news from the television caught me by surprise. It is a similar incident where a group of young girls were banned from using facebook because it 'violates the orthodox of modesty.”
http://www.myfoxny.com/dpp/news/no-facebook-for-hasidic-school-students-ncx-20120329


So what is the real issue in all this? Religion? Breeding? Reputation? Righteousness? Modesty? It could be one and it could be all. Where the teenagers victims of the nuns refusal for them to be part of the graduations ceremony? Or where the nuns protecting the integrity of the school which they have so religiously hold. Did the parents have to subject this to a court drama to hide their humiliation of having a recalcitrant child in an autocratic school.

But now the cat is out of the bag. All parties have been subjected to trial by publicity. The court has demanded that the school allow these girls to join the graduation rites. In time all this brouhaha will soon die down, after all, the newspaper sold the story and was juicy while it lasted. The school will probably be more exact in its policies and hopefully those teenagers will learn something from this. Hopefully, there won't be another facebook incident for that school. Hopefully!!!!!!



this picture was taken 40 years ago and all these girls in bikinis are from an exclusive girl school.....
sent to me by my cousin...and if you can spot me, i am in this....now my question: will the nuns
take away our diplomas after seeing this?.....HAHAHAHAH!

How to Torture Your Significant Other

You often hear your kids say, “mom, I'm bored” and many a times, it is easy to tell them that boredom belong only to fools because there is so much to do in this world and so little time. But when a wife becomes bored, what does she do? Well annoy her husband and torture him of course....And here are some suggestions which I gathered (and I altered some myself) on how to annoy your husband.


Hide the remote: if there's one thing that a t.v addicted husband hates is when he can't find the remote especially if his favorite show is on. Then he goes balistic when he really can't find it.

Do you have a husband that just can't get his hands off you? Then the easiest way to annoy him is bribe him with sex but don't pay up. I have several friends with husbands who think their wives owe them 'sex' due to the numerous refusals of the wife. My advise to wives who have husbands that do countdowns is to just declare a Chapter 11 (bankruptcy) and they cannot run after you until after 7 years. In the meantime, it's cash basis, so husbands have to pay up! (Diamond rings, new car, designer clothes, travels...etc... am I right, girls, or am I right?!)

If there's one thing that your hubby will get so annoyed is when you flirt with his friends. How many husbands hate it when their own wives flirt? But ladies, when you do flirt , just get ready for a lashing once you are in the privacy of your own bedroom. It really gets them annoyed and he eventually will say “what's with you?”

if that's not bad enough, your hubby will really get irked if you have a dinner date with your ex. Oh well! As for me, I can't have any dinner dates with my exes because they're all in the Phlippines or somewhere in timbuktu. But I can annoy him if I open my facebook account and surf on my exes timeline, while hubby is passing behind your back. Now that's annoying.

Sign your hubby to a dance class. If you're hubby is not a dance enthusiast and you would want him to at least learn because you dance yourself , then by all means, sign him up. Rest assured, that if there's one thing that will really annoy your hubby is to sign him up with something he is not so keen on even if it's not a dance class.

Treat him to a massage, but don't tell him that it's going to be done by a male . Now that's a no brainer, don't you think? But before you tell him his masseuse is male, egg him on how great the masseuse is on how your body was really rejuvenated, even if you didn't have a massage by the said masseuse.

Put him on a drastic diet. I once had an aunt who complained that my uncle wasn't giving her enough money for groceries that one day she decided to play a trick on him. She made him baked chicken but not until she sort of scraped off a lot of meat from the chicken. So when my uncle got his dinner he was surprised to see a skinny dry baked chicken. Of course it irked him, but eventually, my aunt accomplished her mission. Her allowance was increased.

This is a classic. TAMPER WITH HIS THINGS. Some ideas would be, loosen the screws of his eyeglasses, replace red ballpens with blue, starch his shirts, or just place his things randomly not in its regular place. And remember, always keep a poker face.

There are still so many ways like : Forget his birthday, whine about a big dream, badger him about his greying hair or balding spot, get rid of his porn (hahahah), use his picture for target practice, drag him to a marriage counselor (even if you don't need one), crown yourself with 'Queen of Jealousy' , pretend you have a secret admirer and send yourself roses, circulate his most embarassing picture, etc..etc..etc.. I can think of many ways and am so sure you could too.

But regardless of how much we annoy our own husbands, it's really a matter of attitude. My hubby, when he's in the mood, just laughs at my crazy stints. But I cannot deny that there are times that my antics would backfire, and we end up arguing. But you know what, one secret of having a great relationship is when we can both have a good fight. Because after every fight comes passionate sex. So ladies, start annoying your hubby, and tell me about it!


I have used this advise so many times and hubby would often say "there goes your theresian upbringing again".....well isn't that what the nuns taught us? spokening in england kuno!

The "F" - Word

My body has been rebellious nowadays. It won't follow my command. It wants to be on its own, so one day, I followed my body. Wasn't there a statement that said, “your body is not you, you are not your body.” So then it tantamounts to “who am I?” But then again, all that philosophical jargon isn't always my cup of tea. I'll leave that to my hubby who thinks he's from Andromeda. Oh well!

So here I am aware that my body is not me. But then, how could it not be? Until I realized that your body is your vehicle in the physical world. That to me is real. And many a times we fall prey to that which they call 'coca cola' figure. And I ask, which one? 8 oz or family size?

We are so psyched up that a thin, flat bellied, curvaceous body is what we should have. Even the fashion models are getting thinner and malnourished nowadays. Thanks to media who portray women as such. And my take on that is - who would want to eat a meal and be served bones? Uh-uh, not me.

During my teens and onwards, I always took care of my body by eating well and doing a lot of exercise. But a few years after marriage, I decided to go with the flow. In my thoughts, why should I take care of my body when it's only my husband that will see it? And so I let go. But no matter how much I ate to my heart's content, I never gained weight. I didn't want to be thin which made me look malnourished. But others thought that I was lucky to have such genes. While others would gorge and soon showed results, I maintained my usual skinny self even if I stuffed myself to death.

I thought I was superwoman eating to her hearts delight and not gaining any weight, until one day I had a reality check. As I was trying on some clothes at a department store, I saw a woman in the mirror whose love handles were oozing from the sides. As my eyes gazed from her bulging belly, I could see a layer of folded fat which rested two independent mounds with protruding points that looked like nipples. As I scrutinized higher, the face that had seen better days seemed to look familiar. And as if in a dream I blurted out, “what have you done to Vanette?”

Depression would have come easily if I dwelt on it, but instead I giggled. I saw my belly vibrating everytime I chuckled. And the louder I Iaughed, the more my belly jiggled like jello. After that realization at the clothes store, I made a game plan. I did some gymn workouts; I tried belly dancing and I even tried zumba. But the harder I tried to get rid of those belly fat, the more I ate. Not good!

Then it just dawned on me that it is not the goal of being who you want to become, but it is the journey in getting there that counts. Somehow, I realized that how I spend my days is going to be how I will spend my life. The physical body is just a case that I use, to fulfill my functions as a human being, just like the brain is a vehicle that holds your thoughts. Did I want to subject it to a roller coaster of binging and excercising to balance what they call a healthy body?

At this point, I went into a spiritual recognition with my body. I befriended my body and listened to what it was saying. When it told me to run, I ran. And when it said stop, I stopped. When it told me to do yoga, I did. I heard the squeaks and squeals inside of me that manifested itself from years of depriving the right excercises. Whatever my body dictated, I followed and I have never been happier.

Even when it told me to binge on steaks, cakes and shakes, I did it as well. But there were times when my body also told me to go vegetarian/vegan, I obeyed like a lamb. My body became my best friend.
The billboards and advertisements that show skinny women to attract consumers are standards that men want to portray on women. It is these standards that makes women stress themselves out. I do not condone this way of thinking, yet I do not succumb to it just because everyone else does. I choose to be me. And what my body says to me is just what I will see when I come face to face with it in the mirror.

Borrowing words from Geneen Roth in her book Women, Food and God : “ Real change happens bit by bit. It takes great effort to become effortless in anything. There are no quick fixes.” So ladies, why the fuzz?

In ending I shall tell you a story. One day while visiting my granddaughters, Andrea came up to me and engaged in conversation:

Andrea: Lola, I know the “F” word that's bad.
Me: Really? Who told you?
Andra: Basta lola, I know it and I'm not even suppose to mention it.
Me: No you don't know, you're too young to even know what it means,
Andres: I know what it means and I'm not saying.
Me: Tell me!
Andrea: No! I wont
Me: Then you don't know it because you wont tell me
Andrea: Okay! (and looks around and starts to whisper) the F word lola is 'FAT'!
And mommy says it's a bad word.

And Andrea says it all!

A Birthday and Volunteering Weekend

I did it again. I had such a great and fulfilling weekend. From my granddaughter's birthday party until the volunteering work at the park

When you join a FILIPINO birthday party of a 6 year old, you can be sure that there are more oldies than there are kids. Any reason is just as good to gather the family for some fun and food. My granddaughter Andrea turned 6 last weekend and not only did kids get their share of fun, the adults joined in as well. Here's an excerpt. Can you hear my aunties laughter and all?....Didn't want to share this but hey, wtf (why the fuss?)

http://www.youtube.com/watch?v=5q2Jp193Bzo&context=C377c274ADOEgsToPDskKoE0wWU4haiD7GRdXcysxI

And here in New York if you want to attend a show without having to pay entrance, just volunteer your services. That's what we did at the “Tea and Coffee Festival” in Manhattan which was celebrating it's 8th run. We arrived an hour early before doors open. Volunteers were given black t-shirts and given their assignments. Hubby and I were entrusted as greeters to visitors. Since the venue was on the 7th floor of a building, we stood fronting the elevators with 'goody bags', which were distributed to the attendees. The goody bags contained flyers, samplers of tea and coffee (compliments of exhibitors), biscotti, cookies, leaflets, pamphlets-- and whatever stuff relating to coffee or tea. Of course we also set aside a bag for ourselves.


The 4 hour shift went by so fast that our relievers took over soon enough. It was then our turn to enjoy the festival which we did. After a free lunch of sandwhich and cookies, I attended the TEA BASICS 101, where the speaker explained the intricacies of tea production and preparation.

What intrigued me during the festival was the white coffee which was currently exhibited. The coffee bean was fired to high heat until the bean turns white. Don't ask me how, it just does. And there's also a chocolate mint tea which caught my attention. In one part of the room was a coffee competition and I did not inch my way through that area since it was too crowded. In totality, experiences like this keep me better educated to what's new and fun in the industry.


Our volunteering did not end that day but the next. This time it was for charity work such as a feeding program done by a religious organization. Hubby and I helped a swami chef load up food in his car and go to a nearby park where people were queing up for a free meal. I learned that this activity was done 3 times a week, rain, shine or snow, people would come just for a meal

I was manning the cooler by pouring warm tea on plastic cups and handing them out. My heart went out to these people who were just glad to get a meal. Some would even carry their own plastic containers for refills, probably the only meal they would have in the next 2 days before the next meal distribution.

We had a huge pot of vegetable stew consisting of a brocolli, zuccini and tomato in a masala sauce. Green salads with curry dressing added to the plate. And for dessert, there was nutritious banana cake with chocolate yogurt frosting.

As the people were moving forward to get their meal, I could feel their sigh of relief as food was cupped onto their plate. I thought to myself that even in the land of milk and honey, there is suffering and pain. I cannot judge whether their misfortunes were making wrong choices or a failure of the system, but regardless of their stories, there are those that feel compassion. And this is the swami chef's commitment. His effort as a chef, coupled with his belief plus the generosity of his benefactors in the supply of food and kitchen, makes him give back an offering to his Maker. And the heart of the matter really, is the matter of the heart. And this weekend for me was just that.

RAISING THE BAR

Our family lawyer once said that I should have taken law after I graduated my accounting degree since I had a very inquisitive mind. And I said, even without the law degree I always act as if I was one—just ask my family. I always give free advices even if they don't ask for it, and I defend them even if they don't need it.

But last weekend, I did take the bar—a different kind which many know as BARtending. Actually, bartending is different but similar to a mixologist in that the former has limited responsibilities (the former just tends the bar, and the mixologist is like a chemist mixing drinks. Although both can be one and the same person.

Bartenders/mixologists are one of the most misunderstood person in the industry in the sense that people think they are drunkards or have evil spirits lurking around them. In reality, they are part of the food industry which plays a huge role. From offering aperitif drinks, entree concoctions and after dinner beverages that help in digestion after having a sumptuous dinner, mixologists are a class of their own. It is also an art in itself. Moreover, almost all the bartenders/mixologists do not drink on the job. Well, almost always. And turnovers on this job is high because of that.

Most of my classmates taking the training class were doing so either to augment their income as a second job, or they wanted to open their own joints with a bar as a come on. In my case, I told the teacher that I had this aura where people I just met would open up and tell me their problems. Moreover, since I have a very conservative upbringing where bars are considered unmentionable as a hangout place, taking the class would be so convenient because then I can give them their anesthesia in liquid form. Besides, it's part of the food industry and I just wanted more info.

The first day of class we had a male teacher who taught us the basics of bartending. He gave us the parts of a bar, how things were placed for easy access and some of the many terms often used by bartenders. He also told us to memorize the top 25 drinks, since they are what would likely be ordered. In the afternoon, we were hands-on with the drinks. Most of the props in the class were fake (if they weren't I would be sure we would end up tipsy and trashed). The liquids were exactly colored as you would have seen them in a bar. And sometimes, we had to refill the bottles with pails of colored water found ion the back end of the room.

The next day was as equally fun especially that our teacher this time was a young, pretty , voluptuous, petite, african american woman. In between her lectures, she would relate her experiences, from being in dive bars to the high end hotel scenes. Most high end bars often hire males and dress them like penguins (or something like that), while women were just used for aesthetic effects. Our teacher also taught us about the history of some drinks, such as the Tom Collins drink , where this boisterous jerk seemed to be spreading blasphemes about some people. And those who fell prey to this prank would go to bars looking for this “TOM' only to find out he was not there. In the end, it was realized that there was no such guy and thus the drink.

The hand's-on for that day was much faster paced. The teacher would tell us to make a drink every minute, and in 10 minutes we would have roughly about 10 drinks laid on the table. That was how a busy bar would operate. Every drink that we make should be mixed right in front of the guest. So we had to take the bottles from the top shelf, pour it right in front of the client, and if needed, shake it also within his vision like giving him a show of his drink, and readily pour it out and pushing the drink to the client.

Aside from mixing drinks, we were told some tricks of the trade. Drinks that needed a cool glass but had no access to a refrigerator, would first have the glass filled with ice and water chilled right in front of the customer. Then the bartender would make the drink from another glass, shake it with the boston shaker. Then the ice from the chilled glass would be thrown out and the drink from the shaker would be poured on the chilled glass. Garnishes were also taught

In totality, I had such fun meeting new friends, sharing stories and mixing drinks. At the end of the training class, I was filled with knowledge, very much SOBER, and in high spirits. Now that's what I call RAISING THE BAR!

We've only just Vegan!

Last weekend's DREAM LOVE FESTIVAL was absolutely amazingly awesome. Well there is no other word to describe it because at my age, I was able to stay up for 24 hours straight. No kidding and I wasn't tired until I hit the sack which happened to be almost 7 in the morning. Honest!

I got my exact assignment a few days before the event, which was making 2 sumptuous vegan dinners for both Friday and Saturday nights. Since I work during the week, I pencil pushed, while hubby did the leg work by going to some farmers and reserving some organic produce. By thursday, with my boss' permission, I got off work earlier for the weekend. I then proceeded to shop for groceries in my list such as herbs, oils, nuts and dried fruits, since our menu had to be vegan and gluten free.
Logistics wise for the off premise site but a few minutes from party venue, I borrowed my son and daughter in law's kitchen.

I recall my catering days back in the Philippines, when I had so much help. The driver would get the produce after ordering them, the helpers would bring out the bowls, knives, etc.. and since we had so many parties then, the help knew what to do with the menu they were told. I also remembered what my grandmother use to tell me, “Use your mouth, not your hands,” which meant, delegate, communicate and control.

But here in America it was different. Involvement meant using your hands, feet and brain with very few words out of your mouth and your butt never saw a flat seat until the last tray of food for the party was out the door. But you know what? It's not about having to slave away, it's having the fun of a team getting your goals done. And that's just what we did that Friday.

With 2 new friends who studied in culinary school helping out, my hubby and I were able to come out with food enough to feed a community. And here was our menu and how it was described by the organizers:

(Friday) PHILIPPINO LOVE ROLLS: crunch into fresh cabbages, rice noodles, carrots, fresh mint, basil, cilantro and ginger in lime dressing. Served with your choice of peanut dipping sauce or soy dipping sauce

BEET ME with LOVE :
 Excite your tastebuds with the flavors of red beets and red onions roasted in coconut oil and a citrus-cinnamon sauce.



SWEETY APPLEDISIACS : 
Work yourself up a bit with a generous bite of sweet potatoes and gala apples roasted in coconut oil and flavored with rosemary, oregano, summer savory, and sesame seeds

(Saturday) APHRODITES GREEN FEAST
: Indulge yourself as you delight in the flavors of arugula and spinach accented with cranberries, bell peppers, chickpeas, seasoned with a fresh basil, rosemary, and garlic dressing, wrapped in a springroll and served with hummus sauce


While preparing the above menu, we did a lot of talking and laughing, while staying focused with our assignments. Amidst culinarian chats, passing the bowls, and wrapping the rolls, it was like a kitchen game in play. It took us 8 straight hours to finish what needed to be done.

When the staff left bringing the food for the party that evening, it was then time for me to breathe. Relaxing was not yet on my mind since I had to clean the kitchen. It was almost midnight by the time I sat on my son's massage chair. My day was over and I was exhaustedly happy.

The next day, I started bright and early with last minute trips to the organic store nearby. I was getting ready for my mis en place, when I got a call from the organizers of the party. There seemed to be a change of strategy and that we had to slow down on some preparations. Unlike yesterday's upbeat atmosphere, today, things were done liesurely. I cancelled my helping hands for the day, and just concentrated with the best I could do, eliminating some dishes and doing what had already been prepared for that morning.

VEGAN cuisine isn't as easy as we think. It entails a lot of research from scrutinizing the origins of produce from farmers and interviewing their methods of farming, to the supplements each produce can offer in terms of balancing diets. A person's eating habits or preferences are crucial in maintaining a healthy life.

But whatever we put in our bodies by way of food, will always manifest itself. An omnivores diet has many degenerative diseases particularly associated with heart diseases, which a vegan diet does not have. There is nothing wrong with having a vegan diet. In fact many people embraced it as more healthy and invigorating. Just look at the cows and horses – we need them to supply us but they don't need us to nourish them.

Embracing the vegetarian diet sans animal products does not necessarily automatically make us vegans, just like eating kosher food does not makes us Jews. There is a lot to educate ourselves in this kind of practice, and I am happy to say, we've only just vegan!!!!

MY DREAM TEAM KITCHEN MACHINES.


CHECK THOSE TRAYS BEHIND., roughly about 12 of them....AMAZING! AFTER WORK, THERE ALWAYS IS A BOTTLE OF WINE TO GO AROUND WITH!

Flow into Food

My first yoga experience was last year, when a friend invited me to join a class. Miguel and I were newbies, so it was no surprise that while doing some exercise and poses, we could hear our bones squeaking and creaking while we silently moaned and groaned. Sometimes we were whispering curses to each other, “why the effing thing are we doing this?” or “we're too old for this, can't we just do something fun like zumba or pilates?” But it was an experience, and life is a collection of experiences that adds to your story.

After that, incident, I did yoga at home by buying some books and listening to dvd's...I didn't want to embarrass myself by falling every time I lost my balance. But when a good friend, Ximena invited me for some yoga and food, I could not refuse...plus there was an added feature of wine tasting which was just too good to pass up.

Ximena is a great teacher and she adds spice to her instructions by giving metaphors that coincided with the different seasons. At one time I imagined myself as an asparagus just plucked out from the winter season. Sturdy and crisp and if you tried to bend me, I would break. That was what my joints felt. Hard and unyielding. But in time, like an asparagus after being plucked and left exposed for some period, would eventually be pliable—well almost.

The class contained 3 rows with 4 students in each row. I was in the middle row and so even if Ximena was saying something I couldn't understand such as saying all the 'sana-sanas' or animal poses like dog, baby, or cow which I have no idea what they were, I relied on people around me. I would look in front and I would follow whatever they would be doing. From standing with legs apart and bending through the waist all the way down till the head would touch the floor. From this pose, I would then be able to look at the last row of students from between my legs. I would follow whatever the back people would then be doing, from raising their legs up in the air to balancing like an airplane with hands apart or so it seems.

Then there was a time when we were all told to lie down. I thought to myself, now this is easy. But when the next instruction of raising our butts was ordered, that did me in. I did try to raise it a few times and tried to support it with both my hands, but my butt just wouldn't yield. And short of embarrassing myself and putting too much pressure, I just laid down and looked up at the ceiling, playing dead. Ximena came over and asked if I was all right and I smiled and put a 'thumbs up'. I wanted to tell her that I probably sat on Elmer's glue and it was the reason my butt won't budge! Ximena sensed my predicament and came to the rescue. She told me to raise my butt, which I did, and in seconds, she inserted a wooden block right under my tailbone. Yehey! I said to myself, at least my butt is above ground. Now I'm making progress!!!!!

After the yoga session which lasted about an hour and a half, we prepared ourselves for the meal. The studio was cleaned out of the yoga mats and a circle of folded blankets were used for seats. At the center of the circle was a tray of wine glasses filled with either a pinot gris (white wine) or a pinot noir (red wine). Yogi-sommelier Dennis, who also co-coached the yoga exercises with Ximena discussed with us the wines served, from its origin, how it is labeled as organic or if it is biodynamic wine. He also taught us the art of how to drink by defining it through smell, color and taste.

And Chef Jason presented us with a sumptuous ensemble from the Black Olive Crostini appetizer, the Roasted Beet salad and the entree of a root vegetable stew with couscous was just divine. And who would think that the chocolate mousse was made of tofu and bananas. Simply flavorful and nutritious as well. The experience of a yoga workout, then eating such healthy food and downing it with wine is worth repeating. And to Ximena, David and Jason, hats off to a great team. Congratulations! Thank you for all the awesomeness!

Don't fear the rat race!

It is almost the start of a New Year, and I am almost sure that most of us are writing our resolutions, goals and probably throwing our intentions for the future. But whatever it is, there is always that anxiousness of unfulfilled aspirations.

In my opinion, Fear is the fuel of expectations. It is also a negative emotion that needs to transform itself to become productive instead of inhibitive. I've had several cases of fear since I was a kid. From being told that the monsters would take me away if I was not behaving, to burning in hell if I didn't believe certain stuff. But whatever it is, fear to me is not really the absence of courage, but the absence of knowledge.

When you know that there is no such thing as monsters, then you learn that there is nothing to fear. And that in reality, you create the monsters you want to believe in.

Having lived in America for a couple of years has made me less fearful in the sense that the attitude of “who cares?!” has had its positive effect on me. A perfect example is dressing up for an event. In truth I had allowed other people to dictate how I dress up for fear of not being appropriately attired. Or sometimes, there's the fear of not having enough food for guests when you host a party. When in reality there is really enough for invited guests, it's just that the filipino culture has this habit of bringing their extended uninvited family members without notifying the host. In both instances, I have learned to dress for myself regardless of who sees me (well at least I have something on), and that food is only an added benefit to having fun with friends--(you can have a party of chips plus water and still enjoy yourself. Believe me, I did attend many of them and they were F-U-N)

A few months ago, I met a friend who had a pair of rats as pets. As a former administrative consultant for a pest control firm whose business was to eradicate termites, bugs and other pests including rats, my knowledge of rodents was they were mean, dangerous and vicious.

However, my friend has totally re-educated me and instead of fearing rats, I feed them. I have come to regard them in a positive light, and that indeed they can be wonderful companions. If you treat all God's creatures with care and mindfulness, they will reciprocate in similar manners.

As a matter of fact, I am reminded of the movie, “Ratatouille” where a rat named Remy wanted to be a great chef considering that the industry is a rodent phobic profession. And against all odds, from a fear based beginning, it ended with a harmonious, delicious and fulfilling conclusion.

I cannot say that I will start the New Year with a fearless attitude, what I am saying is that I would like to enlighten myself more and believe that life is too good to waste on the mundane. So for all of you out there, more blessed holy days ahead and a Happy No Fear!!!!!

What say you about our food, Joe?

I am reading about Filipino food written by an American for a magazine about travelling. Although the author was warned that Manila is best to just be a 'stop over' when touring Southeast Asia--meaning, that you don't want to stay long enough in the country. But whatever his goal was in stopping by means that the philippines holds an interest in the itinerary of the author which is mainly food.

Considering that our palate is a mixture of everything Asian and that most well known dishes have been taken by our counterparts, what is left of the filipino food's description would be 'gray, sweet and greasy.'

The author's first taste of our food dish is the Kare-kare which to him was dull and lumpen. Made of ox tripe in peanut sauce, he conjured it to be 'so sweet it stripped the enamel off my teeth'. No wonder we pinoys love to pair it with salty savory bago-ong to contrast the sweet taste. And in his three day visit, he had tasted another version, this time using real peanuts and not the kind with the peanut butter which was used in the former one.

Another dish he tasted was Sisig, which many claim as 'booze food'. This kind he says is better eaten than it sounds. Yet , in one area the sisig had a much crunchier feel than others.

And the very infamous, that we are so very well known for is the balut, which is cooked fertilized egg of the duck . The author describes the juice as having a hint of sun-baked garbage, but no more than ferment ted tofu. We often say that the saltiness of the juice in the egg is what gives it the tasty slurp. And a joke was even circulated that how else would it taste if one was to pee inside its own shell. This added to the grossness to which only the brave and the fearless would dare eat. And oh, by the way, my grandkids love balut and even here in America, they eat it. They are fearlessly and such cute little munchkins. Just check out this video:

http://www.youtube.com/watch?v=5h4KcxysR0Q&list=HL1319760218&feature=mh_lolz

During the author's second day visit which brought him to some town in the northern part of manila, his filipino host explained why it is better to try the specialties that were popularized by the locals. Moreover, it is not only the food but the tropical ambience it creates when eating such 'authentic' meals. Thus he concluded that "...upscale filipino restaurants have never worked because Filipinos will say they're not authentic, and that they are geared for foreigners. Filipino dishes taste much better when cooked at home, so why bother going to those restaurants.

Another interesting find was the sinigang, which started off as a dish for pregnant women and evolved by the 1960s into the dish we know today.

And of course, no tourist should leave without having the taste of 'lechon' which celebrity food traveler Anthony Bourdain judged as the 'best pig' ever. Not to forget that it is the CEBU lechon we're talking about.

There is much to see in the PHilippines, and more so much to taste with many islands having their own signature dishes which need to be discovered and tapped. Authenticity is in the perspective of the story teller just as lutong bahay is in the perspective of the one eating. I cannot say that our meals at home were much better than my other Filipino counterparts. Taste is relative as always, and our palates differ in many ways.

But whatever ones preferences are, food is food is food. Observations are the best gauge of how one can improve the general perceptions and misconceptions of a foreigner. And recently, our food isn't in any way considered anywhere near in the list of Healthy South Beach Diet. It probably could pass for the top ten ways to die young. And if so, isn't it about time we start doing something about this....now that is another topic to write about...hmmmm...

so true..so true...

A fun-do experience

Food and Wine tasting is one of the special highs that I get when I attend these kinds of events. And yesterday, was just one of those days. I had one more ticket to redeem at the New York Vintners which I bought several months back, so I looked over their schedules of classes. And since I have been writing about cheeses lately, the “Fondue and Mozarella Making” was what I signed up for.
In previous classes, there would be about 30 some people joining, but since this was a hands on class
we were but really only a handful.

As I entered the shop, I was greeted by our sommelier with a glass of Prosecco, an Italian sparkling wine which generated its popularity in 2000 and was considered a substitute version of a champagne. As in all classes, empty wine glasses were laid out in front of you, the number corresponding to the wines that will be presented for tasting. We were given a pen and a card where we could write down our notes.

The sommelier started the class with an introduction of a Sicilian white wine which he poured on our glasses. We were then given its history followed by a systematic approach to wine tasting.

First, we had to look at the appearance whether it was bright, clear, dull or hazy. Then to check the intensity whether it was pale, deep or opaque in color Next, we had to smell it and check the condition whether it was clean or unclean, or that it was fruity or flowery. The palate was the most important one because this is what determines your preferentials in wine. Not everyone has the same taste, so it is very subjective. But for as long as you know what you are looking for, there are no absolutes, just generalizations.

After the first wine we had, Chef Ryan then taught us how to make mozarella cheese. We gathered around the kitchen where a huge bowl of curds cut into chunks were laid out. He had a pot of hot water on the stove, a box of Kosher salt plus another empty stainless steel bowl which was used for the mozarella making and a plate of cut up heirloom tomatoes. On our end, we had a ceramic square plate and a bowl with ice cubes that seemed to have melted halfway through, some knives and latex gloves in case we needed them.

Chef Ryan then got some hot water and placed it on the stainless steel bowl, added some Kosher salt, and with a heap of curds in his hand he dropped them on the bowl of warm water. While the curds were melting, Chef Ryan explained the production of curds and how it gets separated from the whey and added more information about cheese productions. It was a good 5 minutes when Chef Ryan decided that the cheese could be handled and thus started to scoop out the melted stuff and formed it into a ball. He then dropped it into the cold water to stop it from cooking and let it rest for 2 minutes before scooping it out again, where he then placed it on the plate. From curds, it was now transformed into mozarella balls.

We did as we were told, each having our own individual bowls and doing the process. In the end, we had our own plate of mozarella with heirloom tomatoes, and some microgreen basil leaves. With mine, I added some olive oil, balsamic vinegar and the ground red pepper to it. So delish!!!

We then went back to our tables where the sommelier again poured us a glass of a French red and added more information about wines . Later, we took our glass of reds and went back to the kitchen counter, where chef Ryan was preparing for the fondue making.

This was easy, since he just told us to grate our preferences of cheese presented. There were s couple of hard cheeses such as the gruyere, manchego, a kind of mustard cheese, asiago and some other cheeses which the name now escapes me..(hmmm, I think that will be my next class). Then chef Ryan also asked us to cut up our own dippers like sweet peppers, chorizo, apples and boiled potatoes. We were grouped into teams, where one had to grate the cheese and another to cut up the fruit and veggies for the dippers. There was already a basket of cut up french bread in our tables.

The fondue we had was wine based, so when chef Ryan heated up the wine and bubbles started to appear, he dropped some already grated cheeses and stirred it with a whisk . When everything was melted, he took the pot off the flame where it was ready for dipping. After trying chef Ryan's melted concoction, we then took our own ingredients and headed back to our tables where our fondue set up was ready.

We did just what chef Ryan taught us and amidst everything, there was laughter, exchanging of notes and more cheese and wine chatters. Everyone had a great time and left with a smile on their faces. Not only did we learn something that afternoon, we met knew friends, had some great cheese and wine, but most of all, we had an awesome afternoon! Till the next class, can't wait to sign up again!