Goodbye, Dad!

It was 4 in the morning when I woke up with a slight asthma attack. I've never had asthma, but the spring allergies have caught up on me big time. So I ran to the bathroom and drank my ration of Claritin to suppress my incessant cough. I didn't know why I still couldn't sleep, so I took my laptop and started checking on emails. I was still high from the messages my friends and my daughter were raving regarding the previous APO show, that my demeanor was light and cheery. I was happily chatting in facebook with my bff when my half brother in Manila, just popped up and said, “Ate, namatay na si daddy kanina.” (Big sister, Dad just died awhile ago."

 Confusion and disbelief was all I could feel. I then made small talk enough to gain the information needed to relay the news to my siblings in Cebu . I thanked him for the information and told him if there was anything we could do, to let us know. My dad was not sick nor did he have any lingering illness. For a man nearing the eighties, his mind was lucid and sharp. Probably the years of analyzing, speculating and investing in the derivatives market plus that of a trader has kept his mind in constant progression of his mental faculties. But the one investment that he gambled and failed was that of relationship. And I speak only for myself . 

 The hurts and humiliation of having an absentee dad was what prompted me to create a wall of indifference and apathy towards him. Unanswered issues made the barrier even higher as the years went by when his visits to us where scarce and few, as he had other responsibilities that needed his attention. It was only when he was back in Manila and on the verge of retiring, did my dad try to reach out. I was already abroad and we communicated by emails. At one time, he disowned me and vowed never to write again after I hurled some invective insults. He was giving me vague answers of “that's life” which was insufficient for my inquiring mind. But then he would reconnect by greeting me on my birthdays and christmas.

 About 2 years ago, I had the opportunity to speak wholeheartedly to my dad, when he came for a visit. In those few weeks that we were together, he had laid bare his soul and the gaps that were once darkened with doubts in my growing years, inched its way with some specks of light. Slowly as revelations were uncovered and issues addressed, I saw a different side of my father. When the news came of my father passing away, initially I did not cry. Maybe the years of absence had numbed the pain or that I was just in denial. Then I thought of him during my childhood years when he was very visible and alive to me. I thought about his life and everything associated with it. I remembered his last words as he was leaving the apartment on his way to the train station for the trip back to the PHilippines. He uttered an “I love you ,van.” I smiled as I hugged him, but I couldn't give him the same reply he wanted to hear.

 And just as these thoughts were going through my mind, tears started to flow, first in trickles and then I broke down into grueling sobs like a wounded child. I cried not because I had lost a father, who is in a better place now than I am. It was more on the realization of what an egocentric person I had become. I was empowered by my own selfish desire of wanting my own father to beg for my forgiveness for being an absentee dad. I was held down by my own ideals of my own righteousness. It was all about me.

 Life does not come without its flaws, including the choices we make. There are no wrong choices in this world, there are only consequences of those choices. By accepting all that has happened, and releasing them is a step towards recovery. As Paul Boese says, “Forgiveness does not change the past, but it enlarges the future.” 

 My dad will be laid to rest today, so I am told. I imagine myself being transported back in time as a little girl. I look out of the window waiting anxiously for my dad to come home, but he never does. Then, I remembered what he told me two years ago about life, then I understand. It is part of death. And as I bend my head down, I release a whisper, “I'm sorry for waiting dad. But that's okay, I'm all grown up now, I can take care of myself. You have your rest. Goodbye, Dad!”

Of Politics and Sex

The political atmosphere in Paquiao land is getting into full gear what with a few more weeks before election day. Presidential candidates who are sliding in the polls are resorting to black propaganda just to win back which really was never theirs in the first place.

Time and again, we have been told to vote “Wisely”...But time and again, even if the ideal candidate wins, they will be absorbed in the zarzuela of what we call politics. Where the actor makes the rules, and the politicians act them out for entertaining.

But who are we to know the face of “Wisely” and how can we discern his sincerity. Even the learned and knowledgeable would have difficulty to choose the right candidate, because appealing to which authority on best to follow, is really tricky.

The problem here does not lie on the candidate, but on what the candidate would say that will make us happy on what they would say. Like this joke: IS SEX WORK OR PLAY?

A man wonders if having sex on the Sabbath is a sin, because he is not sure if sex is work or play. So he goes to a priest and asks his opinion.
After consulting church teachings, the priest says, “My son, after an exhaustive search, I have concluded that sex is work and is therefore contrary to the commandment to rest from your labor on the Sabbath.”
But the man thinks, Is a celibate priest really the best authority on sex? So he goes to see a married minister. The minister consults the bible and reaches the same conclusion: SEX is work and therefore not permitted on the Sabbath.
Not pleased with the reply, the man turns to another authority: a rabbi. The rabbi ponders the question briefly and says, “My son, sex is definitely play.”
The delighted man replies, “Rabbi, that's wonderful news, but tell me, how can you be so sure when so many others tell me sex is work?”
The rabbi answers, “If sex were work, my wife would have the maid do it.”


We all have choices this coming May for the leader we want....But, don't feel bad if your own candidate wont make it...Like the saying goes, “there are no mistakes...just consequences.”

Of Birthdays and Facebook

What is the significance of blowing birthday candles that corresponds to your current age? Tradition says that by blowing, you release the smoke to the skies for the 'gods' to grant your wishes.

If they are right in their thinking, then I might as well broaden the ritual and not limit it to birthdays. Like, when I'd fry food in the apartment, and light several candles to camouflage the after effects of frying then I could make more wishes. Now that's what I call increasing the bets...

Now, on the other hand, if wishes on birthdays are longer than the smoke that a candle can handle, then it would be practical to use an incense stick so the flow of smoke is continuous and the flow of several requests are also ceaseless....

Oh and talking about birthday cakes...I am suspect to eating a cake with candles that were blown by a celebrant. Why?...the germs, hija...you just never know. And imagine if it was a trick candle wherein you blow it once, it lights up again, and you have to blow again and again and again.....Gosh! Before you know it, the celebrant's saliva is all over....So this year, no cake for me, even if it was my own drool that is involved...yukkk!...gross!!!

Waking up to the long list of well wishers on my birthday is such a pleasant....and yes, I mean a pleasant surprise. Those that think facebook is a waste of time don't realize the fun they are missing. The things that people do are just what makes them 'compos mentis' in this insane world.

So what if you're telling the world you're drinking orange juice at the moment, or in the airport waiting for your flight? So what, if you're eating cebu inasal lechon and showing pictures of it. Who cares if after 15 years you suddenly paste your picture to show your balding hair or that your bulging bilibilations are parallel to your boobs. As Bing Cosby says, Middle age is when your classmates don't recognize you anymore....So what?!!!

Facebook is just one of those programs that get you in touch with the world and reconnect with friends from your past. It can also make your fantasy virtually real. Such as being an haciendero in farmville, or a villain in those war games. It can make you word savy in scrabble or a super secretary in typing maniac. Whatever you want to be, even for a moment, is just a touch of your fingertips.

And to many who uplifts you with scriptures, phrases and quotes from everywhere I leave you with a part of a dialogue from a christian friend I met at Union Square- c.s. Black's Inherit the Mirth:

Jesus: Come, follow me.
Simon: You mean on Twitter?
Jesus: No. Just follow me. I’ll be your Lord, your Savior, your Friend.
Simon: Friend? We’d better make it official on Facebook.
Jesus: Look, I simply ask you this: Do you want to live life to the fullest and help reveal the kingdom of God to the lost sheep of Israel?
Simon: Sounds cool! Is there an app for that?

All this new technology can be wonderful. It’s making our lives better in numerous ways. But sometimes I think Ralph Waldo Emerson was right: “Things are in the saddle and ride mankind.”

agree...agree...agree.

Thanks again to the many people who have greeted me on my special day.

oh and by the way, people are asking me for my age....I am very consistent...I am 38, and if you ask me next year, I will still be consistent at 38.



this is the only dish i made during my birthday...Bacon Crusted Meatloaf....see my grandaughter in the background...she loved my dish as well

Story Telling a Lie

Telling stories to children can bring you to the utmost exhaustion since it will bring you eternal regression when they start with their “Why's?” But then that's just the tip of the iceberg. The not so good thing in explaining is when the children doubt your stories.

I've had my own experience when I was asked to speak in front of elementary students somewhere in Springfield, Ohio. It was Women's Week and my topic was Asian Women. What better story to tell than the very women that ran our country. So I started with something like this:

“Have you ever heard of a woman that had 3,000 pairs of shoes, 500 pcs of underwear, and 200 gowns? she lived in a palace but is not a queen.”
At this point, all the children were glued to my face. A 'How could that happen?' was the expression I got...and so I continued.

“She was the wife of our 5th president. They were very extravagant people. They had parties all the time, ..while the people were hungry and poor. They ruled our country for 20 years until the people said, “ENOUGH!” So they stormed the palace and got rid of the evil president. And guess who was the leader that kicked them out?....A WOMAN! Her name was Corazon...

Then I continued with my story about the Philippines, touching on interesting points of our history and ending again with GMA, another woman, who at the time of the speech, had just gotten re-elected.

After the symposium a little boy came up to me and said, “Is your story for real? I've never heard of the Philippines.” And another one said, “ I like your story, but is it true?”

These kinds of comments ignited a flame within, that made me want to share the beauty and the richness of our very own Filipino culture. So what do I do: Enroll again, what else.

When I was young, our elders were embarrassed when there were questions they couldn't answer, so they resorted to 'spritual answers'- that God was THE all that no one questioned. And instead, we'd end up more confused than ever. Here's what am talking about:

Kid: Why didn't Adam die when God said he would?
Ans: Why do you ask that?
Kid: Because you said the moment he ate the apple, Adam would die but he didn't, so God lied!
Ans: No he didn't. God doesn't lie.
Kid: Then you lied!
Ans: No I didn't
Kid: Then, can someone please tell me the truth....

or to put it clearly:

Kid: Does God sleep or he just rests?
Ans: God does not have a body so he doesn't rest
Kid: Okey! So why did it say on the 7th day He rested.
Ans: Because he stopped doing things.
Kid: Can someone, again, tell me the truth here......

or finally...

Kid: If God gives us everything we ask for, how come we don't have everything.
Ans: God only gives what's good for us.
Kid: Oh...I think Santa's better.

As a grown up, we shouldn't be embarrassed that we don't know everything and accept humbly our shortcomings. And if all else fails, my quick response would always be, “Just google it, Kid.”

Fishballs and Pinyakurat ala cuisine-nera

Last week, I felt like eating inununan or pickeld fish, so I went to the Oriental Store to purchase some fish. Since it was only I that was going to have it, I took the pack of 'extras' from the salmon. YOu know, those discards from the salmon fillets which contain tons of fish fat, and tons of meat still left on the bones.

When I got home, I made my own version which is really a whole lemon I cut up, salt, pepper, ginger and a tablespoon of butter. I layered them and stewed it in low fire for a few minutes. When it was done, I had my lunch with a glass of reisling wine. Since I was the only one who ate it (hubby and son were on tour for the band, daughter in law was working and kids were in school), I still had so much left over. So I decided to make my own fish balls.

This is what came out of playing with my food: Fishballs ala cuisinera

My Bisaya Comfort Food ala Cuisine-nera

One of those comfort foods I really miss back home is the 'Saging gisawsaw sa gipusil'. Sounds like a title to a gory movie, right? but truly it's banana dipped in ginamos that was pinched with chili peppers (GInamos na PUSlitan ug SILi). We can't get saba bananas much less the ginamos found in carbon, so this is CIA's (cuisine-nera in America's) version of the dish.



first, mike cleans the sardines, extracts head and entrails and cures it with the 'salting' method
lots and lots and lots of kosher salt....then leave it for a couple of days





Then he cleans it again bu discarding the old salt which would then have accumulated some blood from the fish.
Cure again with lots and lots and lots of salt. Leave for a couple of more days.






wipe off the salt from each fish and then you can now put it in a ceramic dish or bottle. layer your fish after wiping off the salt (do not wash). Then you can add your olive oil and spices.





your anchovies will keep whenever you need it, for as long as it is submerged in olive oil and that the oil is above it. Add your favorite spices like peppers, and garlic.


Then I made my own version of bananas. We don't have saba so, we just have those plantains which I formed into cups. And then plated it. One side the banana, center is my garnishing of shredded green manggo with mini sprouters plus a dollop of storebought spicy bagoong. Then the third side was the home made anchovies.



Kaon na ta!!!

Buen Provecho says Daisy M.

The first time I saw Daisy Martinez' show on t.v. was during my visit to a friend in Michigan. I was fascinated by her flair of handling Latino cuisines because it was so familiarly similar to what we have back home in the Philippines. Years later I finally meet her face to face during a symposium I attended “How to publish your cook book, “ in which she was the main guest speaker. Her prettiness plus the 100 miles per hour blabbering, a combination of comedy and chef, just amazed me. I was star struck.

And yesterday I went to Borders bookstore near Central Park just to hear her discuss and sign her latest book, “Daisy: Morning, Noon and Night.” She was gorgeous in her red flowing dinner attire, with matching bib around her neck that characterized her more of an elite debutant rather than an author/chef.

Her latest book is inspired by her trips to latino populated areas like Mexico, Ecuador, and the like. And for a Puerto Rican , what more can add to her adventure than finding out that there are several names you can call one dish. It depends what area you're coming from. Let me give you an excerpt of the book”

Empanadas with Creamy Corn Filling
==Humitas

“ When it comes to the names of certain dishes, Latin America can be a very confusing place. If you were to order humitas in a restaurant in Ecuador, what you would most likely get is something similar to tamales-- dried corn husks filled with a cornmeal stuffing studded with any number of ingredients. However, in Argentina, ask for humitas, and you will—very happily, I might add-- end up with a plate of empanadas filled with delicious creamed corn. If you have a couple of sprigs of thyme in the vegetable drawer, throw them in with the bechamel sauce (fish them out before adding the corn).

4 T unsalted butter 2 c. fresh or frozen corn kernels
3 T all purpose flour 1 heaping T. chopped parsley
1 c. milk empanada wrappers (homemade or storebought)
¼ tsp. Paprika salt and pepper to taste

melt butter in pan. Add flour and cook stirring until mixture is smooth and bubbly around 3 min.
Whisking constantly, slowly add the milk. Bring to a simmer, stirring constantly paying special attention to the corners of the saucepan.

Add paprika and salt and pepper to taste, stir in the corn and parsely, and return to a simmer
scrape the bowl and let cool completely.

Using 1/3 c. filling for each emapanada, form and cook the empanadas. (you can either bake or fry empanadas. But frying takes faster to cook)


Chicharon Carnitas is similar to our Pinauga na Adobo in the sense that the former uses beer to braise then when dried would just fry in its own fat, and the latter uses vinegar and soy sauce.

Asado in South America (like Argentina, Uruguay, and Paraguay) is what we call Sinugba in the Philippines. In Brazil, Asado is called Churrasco but the meat is done with Brazilian spices.
So you see, one name of a dish can mean another depending on what area you're coming from. It's like saying, “There are several ways to skin a cat.”

APOtizers

I met the Apo Hiking Society when they were stepping up their foothold in the music industry. I was still in my teens, just a year shy of being in College. I recall that summer, when a testosteronic organization sponsored them to do a show in Cebu.

My Gazebian friend asked me if I wanted a summer job as secretary/gofer for the Apo Concert and I'm talking about the Summer of 1974.

Danny J. brought along his pretty wife (he was married then to a t.v. Comedian) Boboy was the playful one, but Jim was the eloquent one, whom I had an easy rapport with. Even when he was back in Manila, Jim and I used to correspond through mails. And the next summer, vacationing at my aunt's place in White Plains, Jim and I hooked up.

But just like all summer charms, it was good while it lasted.

The Apo went on to become one of the Philippine's top entertainers of all times. They did several more shows in Cebu after that and even conquered the Pinoy community around the world. I was too busy with my own schedule, a family to raise and several businesses to run, that I haven't had the chance to see any of their shows when it came to town. In retrospect, I should have at least seen another one. Our paths have not cross since.

After 30 years and thanks to the internet, I was able to hook up with Jim again. Moreover, I am now friends with Danny and Boboy in facebook. No sooner was my elation upheld when the news came that they were retiring from the industry after 40 years. I felt so sad, because now, my chances of seeing them perform together is gone kaput! Nada! Muy pasado!!!! Pastilan!

Hooking up after all these years, the only commonality I have with my good friend Jim is that he feeds the soul with his Joseph Campbell, while I feed the body with concoctions of Campbell soup (the one in can). And so as a tribute to them, I made my own version of amuse gueule or APOtizers. I have named my pieces using the first initials of their names.

To the APO HIKING SOCIETY:

-The only group that calls themselves, the hiking society, but in reality never walked—they rode planes or cars. The only time they walked is when they'd join rallies in Manila.

-The only group that used the name of Apolinario Mabini – but none of them looked anyone like him even when they reached Mabini's age.---maybe one..and I'm not telling.

-The only group that has 3 members and call themselves a society ....... by the way society in bisaya is called sosyidad.....it's probably why they feel they have to”go?” ...kasi Society na may Idad--Sosyidad


My memories of the APO , I will always cherish. And hopefully when my stars will allign with Mars and Jupiter is in the 4th house of Venus and it will be in the age of ARIES (my sign) I might get lucky to see them all together even if it's just for a day in summer. Love you guys!



WELCOME THE APOtizers!!!!!


Bulalao in Garlic with parsley on crackers.

Many Pinoys love bulalo or bone marrow in soup, but it can also be served on toast or crackers since they have that rich buttery taste.
Have your butcher cut up beef bone marrow in pcs about 2-3 inches each. ) Clean off the beef meat from the sides of the bones.. Season with salt and pepper, then bake for 15 minutes or until the marrow loosens itself from the sides but still gelatenous.. Top with aoili (garlic paste)
Prepare parsley salad with mixture a mixture of balsamic vinegar,capers and evoo. Place on top of cracker or toast. Scrape of some buttery marrow and spread on toast. Top with aoli. YUMMM!


Daing on Java rice puto

Puto is rice cake, so I wanted to make it as my bottom canape for my home made daing. (Mike makes one of the best anchovies. When it comes to fresh anchovies, he's like a surgeon deboning it and places lots of spices, garlic and seasonings. If we can't have daing because it might make the apartment smell, we resort to homemade anchovies)
But Java rice is just like fried rice with a mixture of ingredients such as lemongrass, onions and much more. If I had the powdered ingredients above, I would have mixed it with my puto ingredients, but instead, I just minced some and placed it on top before baking it. Even my grandaughter kept on coming back for more.


Jazz Patatas

I went to the grocery to buy kamunggay leaves to put as topping for my crispy potatoe chips.
When I got home, I realized I bought ampalaya leaves, so I used nalang my parsley and used that
but you can use any herb you want, to make this crispy potatoes.

LITRATONG PINOY

Everyone can cook, but not all cooks are chefs. The difference though lies in experience and passion.

Growing up, I was often shooed away from the kitchen by our kusinera because she didn't want anyone invading her territory. Only after marriage, did I learn the basics of boiling, frying and baking. Many years later, I had myown bakery then branched out to a catering business which was inherited by my daughter, who is the real chef in the family.

My passion for the culinary was intensified into creating a family cookbook that I could pass down as my legacy (kuno). However, hiring a photographer to record my every epicurean motives of such an ambitious project would entail time and expenses, and a lot of hard work.

So my question is: Why am I a photographer? Or would like to become one? Simple—First, I'm a cheapeepay/barat-- can't afford a photographer who might charge me an arm and a leg for my project. Second, time is uncontrollable. I can't have any photographer come at the last hour because I want him to get good shots of my creations. And third but most important, I wanted to become a photographer because as someone who loves to cook, I not only can write about it, but record it as well ---THROUGH MY OWN EYES!!!!!”

So when I want something done, what do I do?: I enrolled of course!!! Trying to hit two birds with one stone. Cook and shoot!

Here are the first three things I learned in taking good photos and I'd like to share them

1)A good photograph has a clear subject ...(that's my food)
2)A good photograph focuses attention on the subject –(that's still my food)
3)A good photograph simplifies. (how simple is food, well as explained it only includes those elements that draw the eye to the subject.)

Okay, so I have been a couple of months into the program (which by the way works out just fine for me since it is geared towards achieving at my own pace) But I still have difficulty in balancing apertures, f-stops and shutter speeds. But honestly though, I am appreciating the knowledge of learning the why's and when's of the clicking . And the first basic tip ever if you're going to have a love affair with photography is : Know your camera, then it will teach you what you want from it.

The skill of a good chef lies on how he presents his dish, because in reality, you eat first with your eyes. And a photographer with a good eye, can record that moment. I want to have both.


Here are three photos that explain three kinds of lighting techniques...and my subjects: MY FOOD, of course!


ARTIFICIAL LIGHTING : using flood lights to illuminate one side while the other is shaded


NATURAL LIGHTING (basically what you get from the sun) . this was taken during late afternoon when we were going to have
our 'sninner' (its the bisaya term for snack na dinner)...with us it's called merienda cena..




AVAILABLE LIGHTING - taken when I got my 'biko' out from it's parchment paper and the stove light was the one that showed it's sexy granules...Like just awakening from it's steamy slumber.

So, my question again: Where does a good picture come from? The photographer, the equiptment or the subject? Aba eh, paki sagot nga, ineng?!

litratong pinoy - husay

Appetizer and Dessert Spring Rolls!

Ever since Anthony Bourdain's comment about why Philippine cuisine is not highly represented even if there are numerous Filipinos abroad, I have had this desire to challenge him at his words. He was totally, totally right in saying that the Filipinos are such nice people, too compassionate not realizing that we are a compromising lot as well.

Why do I say this? Beacause we are too westernized in our ways. Someone told me that there are many Paris Hiltons in the Philippines, carrying their own dogs; and that wearing leather boots until the knees in the heat of the tropical weather is justifyable. But let's not stray from the topic.

In the next couple of weeks, my goal would be to innovate filipino dishes into the global arena, wherein I can introduce a new way of presentation without compromising culture and taste. After all, I once read that “Taste is relative. Everyone has taste, but not everyone has experience.”

Fried spring rolls can either be a dessert or an appetizer depending on what's inside the rolls. My sisters in law, after visiting the Philippines, would come home with frozen ngohiong rolls and storing them in their freezers then reheating them when the craving for Cebuano ngo hiong creeps in.

I have read that there are many 'best' ngohiongs in Cebu. Either its in Guadalupe, or Plaridel in Chinatown, Mabolo Atik's or near the vicinity of San Jose Recolletos, ngo hiong is all over. And have you ever heard of “Ngo Hiong House, home of the best barbecue? (What the?....) Let's face it, everyone has a story to tell about their own experiences. As for me, I will replicate what is best for my needs...and am sure it's you'll agree.

Ngo Hiong in America

1 pc. Turnip (the white kind) , shredded
1 pc. Jicama (try to get same size of turnip), shredded
1 clove garlic
1 small onion
1 T. oil
½ cup ground meat
soy to taste
4 Tbsp. Ngo hiong or 5 spice powder
1 cup broth

square spring roll pastry wrapper (5”x5”)
oil for frying

Saute onion and garlice. Add meat, when cooked, place in the rest of the ingredients until
the turnips and jicama are cooked but still a little crunchy.
Strain and cool. Place a teaspoon of filling on a 5 X 5 wrapper, and wrap.
Meanwhile, in another pan heat the oil for frying and the batter for dipping the wrapped rolls.

Batter:
1 cups cornstarch
3 tsp paprika/white pepper
350 g water

Dip roll in batter before frying.
Ngohiong Sauce:

strained sauce
2 tbsp dark soy sauce
2 tbsp castor sugar
1/8 tsp Chinese five spice powder (ng heong fun) or ngo hiong hun
1 T cornstarch
1 T. red chili garlic pepper (depends also on your taste. Add more for heat, or lessen)

ngohiong sauce:
Combine all ingredients in a small saucepan.
Bring to a low simmering boil over a gentle heat and cook for 1 to 2 minutes.
Stir occasionally until sauce turns smooth.
Set aside to cool then use. Garnish and plate





Mike said that the secret of ngohiong is it's thick crust. More on the wrapper and batter, rather than the filling. In my opinion, the reason why ngohiong was so very well remembered because it was a meal that was affordable for a students limited allowance. But best of all, I think we remembered the moment when ngohiong satiated our hunger, the taste was just incidental.

So that was the appetizer part, here is the dessert part!

Turon with Latik:

I made latik earlier with 1 can coconut milk and a half round panela sugar
I placed it in my slow cooker and left it to took. Every now and then (at least
every ½ hours I would stir it) At the end of the day, I had latik without constantly
stirring.

The other ingredients can be bought at any grocery store.

12 pcs. Wrapper
1 pc. Banana plantain
2 Tbsp. brown sugar
oil for frying

cut banana three ways crosswise
from one crosswise portion cut again cut into 4 pcs.
(so you will now have 12 small pieces altogether)
coat the banana pcs. In 2 Tbsp. Brown sugar
wrap banana pcs. In wonton wrapers sealing in water
in another bowl, place brown sugar and sprinkle with little water
quick soak your turon then fry in hot oil
(to know when your oil is ready, dip a wooden stick in the oil, if the sides bublle up
then the oil is hot enough)
fry till brown..then serve.

Our Valentine's Dinner

Remember a few weeks ago, I made my very first dinuguan with chocolate? Well it's valentines season and wouldn't it be great to have chocolate and hot spices as part or the main ingredients in a recipe? And who better people to come up with such a combination but Ming Tsai to provide the asian flavored spice with Jaques Torres, the chocolate master.

Ming Tsai is such a nice guy, having met him last year. I almost missed him at the book signing when he was in New York, but it was one of those days that being late sometimes pays.. He was almost about to board his waiting car when he saw me clicking away with my camera, trying to get last glimpses of my favorite Asian chef. He finally beckoned me over and asked if I wanted a picture with him. What an understatement...Of COURSE !!! And so here I am.


Then I remembered watching one of his episodes about making something spicy and something aphrodisiac and something Asian. He called it “Asian Mole with Seared Duck Breast” . A mole is mexican and is usually made with a mixture of chocolate and spice. And that's what he just did.

So yesterday, even with the wind chill and icy weather, Mike and I took a walk and braved the cold just so we could buy some duck breast at the deli and ingredients to make our own version of the recipe. This was to be our Valentine Dinner.



Asian Mole with Seared Duck Breast

4 duck breasts
1 Tbsp. 5 spice powder
1 cup bittersweet chocolate melted
1 onion
2 inches ginger
2 pcs. hot red Pepper
macadamia nuts
¼ c dried cranberries
about ½ to 1 c. stock
salt and pepper to taste

Score and season duck with salt and pepper
place on a heavy metal skillet skin side down and sear on slow fire
as soon as the skin is brown, set aside (you will finish cooking as soon as the mole is done)
discard (but do not throw away) all the oil except 2 Tbsp. In a container.
sweat out the onion and ginger in the skillet, meanwhile put all the remaining ingredients in blender.
When onions have turned transparent, place onion and ginger on blender together with the others, and pulse to liquify.
Salt to taste. If it is too dry, add a little of the duck oil.

When mole is done, return a little of the oil back to the skillet and brown the raw side of the
duck to thoroughly cook about 5 minutes. Take from skillet and rest.
Spoon some sauce on plate. Cut the duck in slices, then lay it on the sauce. Garnish and serve.

I tell you, after Mike and I made out ---- this dish of course, what did you think,! It is a sure winner in every couple's dinner date. If I ordered this at a restaurant, it would have cost us an arm...and the wine with it would cost us a leg...But with this dish, and we both made it.....it was priceless..

Lickin' Good

My nephew once said, “I don't like to eat anything that's licking me back.” And I'm referring to that dish called, Lengua . It used to be one of my favorite dishes when I was younger, but lately, I havent had any cravings and it's been years since I've had them.

Recently, while shopping at the oriental store , Mikc chanced upon a nice looking piece of ox tongue that he couldn't resist. He had an appetite for making lengua, thus it found its way to his grocery bag. Not until we reached home, that Mike solicited some advice on its preparation, but I give him all the credit for his culinary ability to come up with his own recipe.

Lengua can be prepared in many ways and with different kinds of ingredients depending upon the diners taste. But the main procedure in preparing good lengua is first to scrape off the white filament , boil the whole ox tongue for a couple of minutes, then peel off the outer layer which is rather tough. When it is thoroughly cleaned off, you can either fry it in oil, to attain a crust that will keep the shape and would add flavor as well, then stew again to its desired doneness. This is the stage of the dish where the outcome could be either estofado, adobada, pastel etc...

Lengua or otherwise known as 'tongue', is a controversial topic. As the bible says in Prov. 15:2 states, “A wholesome tongue is a tree of life.” The problem with us however, is not our tongue but our sense of hearing.....But then again the Cebuano tongue for me is the best, even how much you stew it, it remains hard and funny. And the epitome of this are the “Gintong Kamao' jokes. Enjoy!

(I appologize to those who don't understand Visayan jokes.)


Pacquiao: Honey, boksan mo na yun sweets.
Jinky: Nasan honey? Ang lambing mo naman. May pasalubong ka pa sa akin!
Pacquiao: Yung sweets ng elaw.. Ang dilim kasi!
 
************ ********* ****
Bisaya: Hulaan mo alaga kong hayop nagsimula sa liter I.
DJ: Isda?
Bisaya: Dili man!
Dj: Ibon?
Bisaya: Lapit na.
DJ: Ano nga, siret na!
Bisaya: IGOL.
 
************ ********* ****
Reporter: Nguang nanalo ka Manny, anong pasalubong mo kay Jinkee?


Manny: Ibon syempre. Mahilig sya dun e.


Reporter: Ibon? Anong klaseng ibon?


Manny: Yung mga lipstek, pangmik up ba? Basta mga Ibon products! Yo know…


***************************
a Las Vegas
Waiter: May i take your order, Madam?

Aling Dionisia: Soup

Waiter: Chicken, asparagus, noodle, fish or soup of the day?

Aling Dionisia: Soup drenks!


Service Galore!

It was one of those days that Mike and I decided to stroll around New York. Winter was winding down paving its way to early Spring breeze. Just about now would be the best time to make a reservation for that gift certificate to a Bobby Flay resto, Bar Americain which I had recieved as part of my christmas pack from my boss. We called earlier to get a lunch reservation but was turned down. However, the receptionist informed us if we wanted to have an early dinner at 5:30, there was an open table for 2 before the next diner comes in at 7. That was ample time to get that experience.

Upon arriving, the receptionist asked the maitre d' to seat us at our table, but not until after the coat clerk would have checked in our coats, which we happily obliged. We were then led to a long bench with a back rest that also served as dividers. Several tables were lined by the benches with a seat opposite the benches. The two seater dining areas, where we were assigned, was at the center of the whole room and those with larger tables were strategically placed around it. At the far end was the bar that had black and white uniformed men and women bartenders, busily preparing goblets and cocktail accessories. On the far right center side of the room from my view seemed like an oyster bar.

Mike slid into the bench as the Maitre d' pulled the chair opposite him, for me to sit on and upon cue, snapped his fingers for the head waiter who would wait on us. Our waiter introduced himself candidly, and gave us the menu to choose from explaining to us their special of the day and if there was anything we needed to know about the menu, he would gladly oblige. And then as if properly choreographed, as soon as he walked away, the somalier in black suit came in with the wines list and the appetizer menu. It wasn't long until we gave our orders both for the drink, appertif and the main course. We ordered oysters from the bar, which came a couple of minutes later and served by the appetizer waiter. Just as we finished the 6 pcs. Of oysters (yes, that's how many it was), another waiter came in with our bread saucers and served our bread. NO sooner had he placed our bread, another waiter came in with two glasses which he placed on the table and poured our water.

My order of medium rare tenderloin with a red wine reduction and a garnish of baby veggies came beautfully presented. Mike had a roasted duck with a dollop of foie gras. This was again served by a different waiter who told us to enjoy our dinner.

My dinner was a bit dry for my taste but since the portions were just right, it was soon gobbled up to a clean plate. No sooner did I place my utensils to the sides of my plate, had another waiter collected our dishes. The head waiter again appeared to take our dessert orders. Since we were already stuffed, Mike and I shared a dessert and had coffee to go with it. In 5 minutes, our dessert and coffee was served again by a dessert waiter.

Am not sure if the fast service we were having was the result of shooing us away for the next in line diner, and if it did, it sure worked. As we took the last sip of our coffee, we asked for our bill and paid with the certificate which left a huge tip for the servers, (and I mean HUGE- which is more than the regular 20 percent or so that is required) I didn't mind because the meal in itself was a gift, and it rubbed down to the servers, as well.

As we left the place, I concluded that there were about 9 different faces who attended to us from the receptionist that greeted us until the coat clerk that gave us back our coats. And as I pondered on my experience, I am only referring to the resto's 'front of the house' experience. The real battle is actually in the 'back of the house', where different stations are manned by heads and helpers and dishwashers. Hmmmm, wonder if I can ask Bobby Flay for apprenticeship, now that would be an experience.

Veggie Treasures

Last Saturday, Mike braved the cold winter weather to grace a fellowship meeting he had promised a friend he'd attend . When it was over, he phoned me and said, “I'll be home soon, I'm just doing my rounds at Union Square, ” then he added, “ I bought something for you. I know you'll like it,!”

I was fiddling on my computer, wondering what he was bringing home this time. Godiva chocolates or Lindt? Maybe a bottle of Merlot or Cabarnet Sauvignon with some Brie to go with it. Am not into jewelry but I could use a beady bib to match my dress. Or probably just long stem roses, simple token for a meaningful surprise.

So when the door opened and Mike walked in, I was anxiously awaiting my surprise. He was carrying a plastic bag and was soon revealing its contents. Slowly he pulled out a clear plastic containing loose leaves, then another bag of colored potatoes, the third was a small ginger look alike and finally a big pathetic looking wrinkled jicama that has seen better days.

My smile froze and my emotions were running haywire. Was I suppose to be happy he brought me vegetables? Am I a horse needing grass to feed on? Should I string those colored potatoes and form it into a necklace? One by one, Mike revealed his find, and just like an enthusiastic schoolboy finding treasure from a field, he enumerated his gems. The leaves were called mache's and they grow only in the winter, the fingerlings were actually Jerusalem artichokes, the wrinkled root was a celeriac and finally he just had to buy those cute colored potatoes because it would look good when he eats them with his steak. He presented his valuables to me and said, “here, you're suppose to be a foodie, go make something out of this.”

I swear that if I was in the show, “CHOPPED”, Ted Allen would have my head on the chopping block in no time. What do you do with ingredients you're not familiar with. Invent? And hope they come out good? Thank God for laptops and google! I just had to check what they were.

A mache rosettes also known as 'little sweet one' originally came from France. The settlers brought it and now is known as corn salad, field salad or lamb's lettuce. It is sweet and nutty and has a green vibrant color.

The celeriac has a distinct taste of a celery but looks more like 'turnip-root, thus the name. It is mostly used o flavor stews although it can be eaten raw. It is rather hard to peel and unlike root crops that has lots of starch in them, this veggie only contains 5%to6% starch by weight.

The fingerlings, I realized were Jerusalem artichokes but has no relation to Jerusalem nor does it belong to any artichoke family. It was cultivated by native Americans and when a French explorer tasted the tuber, it's flavor resembled that of an artichoke.

The purple potatoes are really purple---and they're not ube or purple yams...there are so many different kinds of potatoes and each potato has its distinct characteristics. Just like the reds are better at salads than the whites or yellows are good for mashed dishes. Gratins are always safe.

Having known all these, my imagination ran wild into how I would cook and present all my husband's finds into masterpieces. My enthusiasm ignited and my adrenalin started to kick in.....then I realized, my hubby knows his woman!!!!And he was right, I did enjoy my surprise after all.

My First Dinuguan

I am not fond of  dinuguan or blood stew,  though I eat it occassionaly as accompaniment of lechon or puto.   Blood, entrails and offals are not that big on my list,  but as a cook, I have to overcome my difference if I want to be good at my trade.

So it was one of those lazy weekends, that I decided to make some.  I scanned through so many recipes, and my daughter-in-laws was the closest that I really liked.  And the ingredients I got from the Oriental store.

Last year, when I was at the Chocolate Show, Puerto Rican chef Martin made a pork chocolate sauce for his pernil (baked pork) and it tasted delicious.  I wanted to replicate the idea.

I tried at first to put more chocolate than blood, but at the first taste, it was more of champoradolike, so I added more blood.  Which after time, I did get the consistency and taste that I desired.  My ratio was 3:1 , more on the blood side.  What made it really like blood stew was the evident taste of the vinegar prior to adding the reds.  At least for me, I didn't really have that much of the rustic taste of blood because of the bitter chocolate that I incorporated.

After  cooking my first dinuguan, I procrastinated in taking pictures since I just wanted to enjoy my lazy day.  No sooner than I could think of, friends dropped by for some friendly chatter and my dinuguan soon vanished, leaving me with no pictures but the semi- mis en place of my dish.

Rocco di Spirrito said that before making it in print, he had to test his recipes 15 times, and every time he does, it comes out different.  Well, I'm 14 recipes short, but in due time, I will come up with my own version of the blood stew.....abangan!!!!! 

Who Stole my Sans Rival?

I've just been cruising in on my bed, after that roller coaster adrenaline rush during the holidays. Just couldn't keep focused on what to post or what to write. Too many things happening on my paid holiday leave of 10 days. Squeezing in 3 parties, meeting family and a short trip to West Virginia are all what I can handle. Snippets of these activities roam around my head like birds flying before my eyes.

I remember the preparations for the Holidays and on Christmas day with family, we played games and ate heavily . Then the next day my integrity as a cook was at stake. After all those articles I wrote about food and graduating from a course, I had to prove myself and had friends over for dinner. I got raving reviews from Baby Wamsley which meant I passed the test. 

Then there was the trip to Beckley, W. Virginia to meet my relatives, the Ramases, which was a first for me and a great one at that. One night, as we were having dinner, it dawned on me that I was amidst professionals. At the dining table were either medical doctors or nurses, an astro physicist and a rocket scientist who works for NASA, and here I am a measly kusinera from New Jersey. But nevertheless, I was not in the least intimidated. After all, they are my relatives whom I've known since birth.

Then back in New York, I missed my nephew , Anthony Huxley's debut as the cavalier of the famous New York Ballet ensemble 'The Nutcraker'. But nevertheless, we met after the show and had dinner with his mom, Generosa, Adrienne and Mike.

New Year's day just passed by like a breeze and before long, the last of the party plates have been stored and am back at work. Then of course there's the matter of the leftover food from the holidays.
Most are now frozen and labelled to be thawed as needed.

So I'm thinking of what to do in the next couple of days with the left overs we have :

Ham - to be made into quiches galore: some just plain, others with veggie lefties..and the ham bones to flavor the beans.

Lechon – paksiw tends to be boring already, and fried gets too greasy---hmm, why not make lechon filled ravioli and pour on a garlic flavored balsamic vinegar reduction. Now that's something

veggies – as these will just rot when left unattended, might as well plop everything in the juicer and squeeze out all its nutrients. Then drop a tinge (actually make it an ounce for every cup veggie) of vodka or cachaca rhum for that holiday hangover...hubog naman atong new year-- tiwasan nalang nato! Healthy pa!

And as for the desserts--- hey! Where's the sans rival I saved up for that coffee of mine?...I placed it in the freezer, with my name on it pa gyud!...hmmm, have to do a little investigating here...anyway, can't wait what's in store this tiger year...Rooaaaarrrr!!! Happy New Year everyone

Are you up for a party?

I have been so menlancholy these past few days. I just don't know why. So I try to log on as many times in facebook just to see if my friends are there and do a little chitchat. But alas! So few of them are logged on these days. What with Christmas coming next week, countless office parties, last minute shopping, wrapping gifts, cooking holiday treats—you know, that whole festivity shindig.

Even my children are so busy with their own families(the married ones) and my young adult boys are engrossed with their own happenings. The only person that really cares to be around me is my own labidabs husband. Am not that thrilled though, because he has squid arms, which finds its way all over me and sometimes gets to be annoying. REALLY! Am not joking.

If I were back home, I would probably be in one of those office christmas parties where we play games, eat tons of food and exchange gifts. Moreover we get to recieve our 13th month pay. There is not much difference here, except that the 13th month pay is never heard of. Some say, you're lucky if you get a 50 dollar gift check from your boss. And then there are the parties-- but then we do have party ettiquette 101 that I shall enumerate and call to mind:

1) I think every person who wants attention has a phone. Name brands such as i-phones and blackberries are usually expensive but aren't really much better, they're just more complicated.. In office parties, texting or checking facebook, emails or whatever you think is important, is a no-no. Well thats what I think. I once read that people who rely on their phones too much are 'socially challenged.' Which when translated in layman terms is probably having a case of 'don't talk to me' disability....maybe bad breath? A tich? Or a wallflower type? A party is a place for socializing with other people around...not with your phone or other peoples phone...hey! Why not have a phone party where no one talks but just texts...now that will be an original...unless of course you are fingerless.

2)Don't put too much food on your plate like you haven't eaten in a week. Many times, we tend to get more than needed then realizing that our thoughts were bigger than our stomachs. If you want free food, here are tips”
a. My cousin once invited me for lunch, and instead of going to a resto or a fast food pad
she brought me to costco, a wholesaler store . She told me to eat as much as I could on the sample food or giveaways that the store offered. True enough, every now and then, a vendor would have sample bits of pizza, pasta, dried fruit-- you name it, there was always something new. Not only did we get our shopping done, we had our fill as well. Look for a store that offer free samples of food such as a grocery store. The good ones have regular days-- keep that in mind if you want free food.

b.) If you saw my pictures earlier at the Philippine Embassy in NY, they had free food after the simbang gabi event. We didn't join the simba, because we were only after the food. Honest! Besides I was with an an atheist, a born again Christian and someone who cares less about religion, so what was the point in attending mass. Besides, we were late for the mass, but early for the reception...So the key to this is : Gatecrash an event which has food. By the way, be sure there are no secret service around. After the Salahi gatecrashed the White House, they learned their lesson.

3. And finally, don't drink booze too much, lest you make a fool of yourself. Just so you know...If you really want to drink and not get drunk but just feel like you're part of that 'social' group, there are lots of non-alcoholic wines nowadays, which has a similar taste as the regular wine. On the other hand, if you want to drink and also get drunk yet would not want any hangover ask your somalier for some advise on this. They have tons of information on the liquor your looking for.

As I write this piece, it just dawned on me why I am feeling this way. It's that cycle of a woman that gets suddenly hit by 'MEN' sickness. You know, that syndrome that leads to MENtal aggravation , MENstruation and finally MENopause. Knowing the cause, makes me feel better. Now am just ready to party....Happy Holidays everyone!

Last Minute Christmas Shopping

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

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

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

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

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

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

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

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

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

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

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

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

Reminiscing the 70's

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

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

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

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

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

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

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

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

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

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

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

The Naked Chef

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

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

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

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

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

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

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

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