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!

LOOKING FOR EVIDENCE OF YOUR HUBBY'S AFFAIR CHICKEN PAPARAZI recipe

When you think your hubby, lover or the guy you are 'in a relationship' is trying to sugar you by denying he's having flings, you just can't help but take out your aggression on FOOD. Not that you don't have some cholesterol program for them if indeed they are having one. But that's in the later articles yet......

Here's one of my original recipes which is my answer to the previous dating married man banana recipe or the other side of the fence from that lady who is having something going on with a married man. Ladies, if you suspect anything......just anything ….that your man is having sidelines, sidekicks or side dishes, this is the recipe for you.

4 chicken breasts
1 bottle pizza sauce
basil leaves
1 pack mozarella cheese
4 tablespoons olive oil

Wash the chicken breasts under cold running water. Wipe dry and place each breast on a cutting board. Name each breast with the women you think is flirting with your beloved. Take a malet and pound each breast, and while doing so, shout the name of the girl and add adjectives like “slut, whore, bitch...”

Sprinkle salt and pepper on the breast. Place a pan on the stove and turn on medium heat. Go to your room and check your man's cellphone if there are any messages from any woman. None. Go back to the kitchen.

Place oil on the pan and fry the breasts. Go check your facebook and see on his wall if there are messages from any woman or if there are women friends he befriended who are not familiar to you. None. Go back to the kitchen and flip the chicken to cook the other side. Go check on your house phone for numbers he may have dialed which are not familiar to you. None.

Pour sauce over chicken. While waiting for the sauce to bubble, go to the laundry room and check if there are any lipstick marks or lady's perfume on your man's clothes. None. Go back to kitchen and check if the sauce has bubbled. Sprinkle chopped basil leaves and cover with grated mozarella. Remove from fire.

Turn oven broiler on and set it for 5 minutes. Place in your pan of chicken dish under the broiler to create that golden top. That will give you enough time to go to the garage and check his car for any lady's item not yours, like a lost earing, watch or some doubtful hair strands. None.

You find yourself elated that there are no evidences of anything whatsoever you are looking for. You prepare the dinner table with the best china and silver utensils and celebrate with your favorite Pinot Grigio to pair with your dish.

Every bite that goes in your mouth, you imagine how lucky you are to have such a man to have no other woman but you. But the smile quickly turns into a frown....Could my man like other men instead?


tomato with eyeglasses... when you look for evidence and there is none....you look harder!!!! hahahahah!

Writing Cheese

I have been very busy lately with so many assignments going on...and lately, I have been assigned to do different kinds of cheese and it has been two months since, and every week i always have something new. So please check on these site every week for something new.

Here is my last two latest, but there is more on the previous posts.

http://www.cheeseshopny.com/a-sumptuous-italian-caprese-salad-on-a-stick-with-bufala-mozzarella/

http://www.cheeseshopny.com/cheese-making-101-bufala-mozzarella-cheese-can-be-done-at-home/

What ur melon?

When my good friend, Jim Paredes, asked me how I liked his new CD , “Palaro” I gave him a whole review on it. But one particular song that caught my attention was the song about the watermelon or 'butong pakwan'

I must agree that women can be such chauvinists when they are infanticipating. We just can't help it, but when our hormones and our MENtal faculties don't agree, we can demand what we think our body wants......And Paredes' song about the man being 'outside the kulambo' or couch destined if the woman doesn't get her way is sooooo true......as the saying goes, ... “If momma ain't happy, nobody happy”

Summer is just around the corner, and I am almost sure that watermelons will flood the groceries at this time of year. But then again let's hope we don't get any from China, where they might just blow up in your face considering that that particular farm almost had the entire crop cracking up because of a chemical miscalculation...They got sort of raptured in their own way. ~ I mean the melons, not the chinese!

Watermelons are good sources of hydration considering that it is 92% water. And did you know that everything of the fruit is useful. From the pulp to the skin , it is all edible. Even the seeds are a great appetizer. It's what the chinese eat in between dishes being served at a chinese feast, so my mom used to say.

When I get a chance, I buy a whole piece and use them accordingly. I will set aside what I initially bought it for, and usually it's for salad and a refresher after a spicy meal. Then, the rind, I make into chutneys (try making kimchi salad or our very own atsal in substitute for unripen papaya). The remaining pulp I would apportion them into ziplock bags and each bag would contain some watermelon chunks, cucumber bits, sprigs of mint, a small tiny cut of chile pepper and lime juice. Then I would freeze them all. After work, or when guests arrive, I would put my frozen concoction in a blender and make some smoothie for that summer drink. I will add a few ounces of tequilla or gin, to add some kick.

My goofy girlfriend confided that watermelons are great sources of juicing up our men especially at the onset of aging...And tonight am giving it to my 'significant other'....now, after that, is not my story to tell anymore. Go ask him if it really works!!! because from here on...my lips are sealed and my fingers locked........maybe.



I think they're related...Red is the new green joke!

An Afternoon of Talk and Taste - Rice Festival (featuring Asian cuisine)

I haven't really figured out what Filipino cuisine is all about”, said Brad, a guy I met at the train station. It was one of those days when I felt bubbly and good, and I saw this guy carrying the shape of a covered waste can behind his back. He was tall, caucasian and good looking, so the flirtatious me had to strike up a conversation, just to ease up the boredom of waiting for a train and to quench out the curiosity of his backpack.


He said that he was carrying an egyptian drum and informed me of his group, Djinn. We then talked more about music, culture, travels and food which led to the statement above. We exchaned 'net' sites and maybe might see him in one of his gigs in Manhattan. Here's his site http://www.djinnnyc.com/ (He's the American one with the hair..hehehe)


Then I proceeded to Astor Place , where the Asian food demonstrations were being held to celebrate the Rice Festival featuring Asian cuisine.. Upon arriving, A Korean Food Truck fronting the building of the place was giving away small portions of bibimbap.


The entrance foyer of the venue had a couple of exhibitors, giving away free samples. You could grab a bottle of Fiji water as you enter, and the Kyocera knives prided itself on the sharpness thereby giving away the sample cuts of dragon fruit and star fruits (balimbing—btw, here in America, they cost about $2-$5 EACH fruit, unbelievable!)


The Macau table was serving portions of it's chinese version of 'arroz a la cubana' complete with rice, poached egg and cut up beef. Salty is my comment on this one. And there was also a table giving away shots of some liquor, which of course I got. Oh! And not to forget, Singha beer from Thailand was giving away samples of their brew, which I kept replenishing during intermissions. Now that was fun!


There were 4 demonstrations for that afternoon, starting with chinese cuisine by Ching Hue Huang, who was promoting her cookbook “Ching's Fast Food”. She made steamed chicken with chinese mushrooms, goji berries and dried lilly buds. Except for the goji berries, all the ingredients were familiar especially the lilly buds which we often find in our very own humba and some pansits. Then she also made a vegetarian crispy bean curd rolls. It was good, but I prefer our very own mung bean spring roll dipped in vinegar with garlic.


Then there was Angelo Sosa who presented a Malaysian Dish of shrimp belacan. About 3 or 4 “puti” did not like the smell of bagoong being sauteed (belacan is the shrimp paste of Malaysia ). The belacan is similar to the ginamos of Bacolod, compact, dark and dry. The dish was simply comfort food. Reminds me of eating by the beach. Lots of shrimps dipped in spicy pinakurat on mounds of rice. (http://angelososa.com/)


The third speaker was former Miss Korea, who dished out simple bibimbops. It was simple all right, but each vegetable was given care to create the dish. While preparing, she had to relay stories of her drinking sprees...oh well! Not quite, but really, what's good with food but a nice pairing to go with it, right?


The final speaker and one of my favorite chefs was Ming Tsai from the show East Meets West . He combined the orecchiette pasta with black bean he pounded and mixed them with spicy pork and broccoli. And he was also promoting his book “One Pot Meals” . He is not only a good chef, but truly an entertainer as well. I would also dub him as the Jamie Oliver of the chinese people since he was explaining about the awareness of foods leading to cancer, obesity and the like.


I enjoyed my whole afternoon learning and meeting new people, tasting food made by the fine chefs and getting samples from sponsors. I look forward to the next food event......



Singha Beer from Thailand


Angelo Sosa with moi...hmmm...isn't he just so tall....

Ming Tsai as he demonstrates his dish..


the Korean food truck

It's my Birthday! How old am I?

It's paaaarrr- teyyyy time. Birthday is on the table. At this point in time, I am now counting my years backwards. But so you know where I am starting, I guess I'm 37, so that makes me 36 now..oh wait! I guess am talking about my boob size..well, we can't go backwards on that one or else I'll end up with a raisin...

hmmmm, I remember when my daughter was 21 and was about to graduate college, she said that Jacob wanted to marry her. And so I asked her, “why so soon” and asked if she was pregnant or what...then with a dagger look she said, “MOM! I'm not like you.” …..So, did that mean I was a swinger and gave birth during my teens....She was 21 then and said 'am not like you' seems like I was having more fun than she was at her age...hmmmm.. so how old am I?

Then if that wasn't revealing enough, two months ago, I picked up my granddaughter , Elise, from school and her teacher wouldn't hand her to me until she knew what our relationship was. The teacher was surprised to realize I was the grandmother since I look more like an aunt. She probably thought I was in my 40's, but isn't it that 50 is the new 40?...that made my day.

Oh don't get me wrong about my promiscuity during my teens. A couple of years ago, several Filipina friends and I were having some great time reminiscing our younger years. They shared about having rendezvous escapades and making out at the back of cars, or changing boyfriends like they were underwear. But when it was time for me to relate my experiences all I said, “hmmm, I've only tried one and he's the man I married.” Then with hands on hips , my friend said, “hey Vanette, are you bragging or are you sorry, which is it, girl!”.... I thought for a moment and said, “I guess at my age, I am sorry?.....but it's never too late, isn't it?” Laughter then proceeded my statement.

But regardless how old I am, here are a few clues...

I can tell all my secrets to my friends, and they won't remember a thing..
I can live without sex, but I can't live without my glasses.
When I talk to my friends all I hear about are arthritis, diabetes and menopause....
I am past holding my stomach in when a honcho of a guy enters a room
With the candles on my birthday cake, I can wax my legs and body.

And guess what, here is a statistic of women's fantasy by age:

age 17 tall, dark and handsome man
25 tall, dark and handsome man with money
35 tall, dark and handsome man with money and a brain
48 a man with hair
66 a man

If I did gauge according to the above, for one, I cant be 66, since I still have my man but I don't know if my man still has hair since it's always covered with a hat....now pray tell me.. how old am I?

Well as they say, Age has always been an issue of mind over matter. If you don't mind, it doesn't matter, right. And at this point in my life, who's counting anyway?

Oh well! Thanks for all those that greeted me.....and to those who have not yet done so, am still waiting.....CHEERS!!!!!



check the bottle..it's called "7 deadly sins" .... CHEERS to all!!! SALAMAT, SALAMAT, SALAMAT...aging gracefully and loving it even with all the wrinkles around!

The Spices of Life

Sorry guys but I just wasn't myself this month with all that's been happening. Death, Deadlines and Dumbness. So what do I do when all these things happen to me....Just stare at the wall and do nothing. Why? Because what else is there to do but strategize my game plan of life after that bump off the road of human existence.

Death means loss. In my case, it was my mother who passed away. It is a physical death that all living beings will one day experience. And in these situations, we just have to hang on to the moments and memories we were left with and move on...That's the staring on the wall, and the doing nothing for me.

And the deadlines? I am coming out with a cookbook using my new knowledge in food styling and food photography. I am also writing my memoirs, plus the biography of someone dear to me. (Secret).

And of course, there's the deadline of wanting to be a size 4, or to loose 20 pounds within a couple of months. Am just being too ambitious, but hey! If people can keep on running in marathons or races, why can't I have my own thing? To each his own deadlines and goals!

Oh and the dumbness part! Everyone thinks that Mike and I have a great relationship. And you know what ? We do! But there comes a time in a girl's life that I would doubt mainly because hubby is so outgoing and is surrounded by women! Young women!!!! Here's a sample scenario of what am feeling!

There was once a wife so jealous that when her husband came home one night and she couldn't find hairs on his jackets she yelled at him, "Great, so now you're cheating on me with a bald woman!"

The next night, when she didn't smell any perfume, she yelled again by saying, "She's not only bald, but she's too cheap to buy any perfume!"

And why did this come about? A few days ago, Mike was at a party and met two young women. One, he had a crush on and the other was being flirtatious with him. Now he was curious if polyamory relationships could work out at these times. So that made me think and at that particular moment felt sorry for myself that youth is now my rival.

But as I ponder hard, I realized that experience and wisdom was my strength. And added to that, hubby has always declared his devotion and undying love. And you know what? In that aspect he has never failed me, so why am I complaining? After all, we are all responsible in creating our own reality. And if you want to add flavor to your life, you can make it tooth aching sweet or spicy hot! Which will it be?

when your hubby tells you he has tried your friend's 'panty' , you have to clarify, because it might be true but it's not what you think...right?...(wink! wink!)..btw, this is tea from the Andes mountain lands

A Zuzutto Experience

ZUZUTTO - Japanese word for the noise made when slurping noodles! And how do you do that?...You ' inhale the noodles, when slurping.'

Every holiday season gives a chance to catch up with family and friends and have that much awaited conversations of reminiscential events. I'm talking about yesterday's happening with the Wamsley's (Stefanie, Maria aka Baby, and Christopher) who graciously invited us for dinner at that much talked about Ippudo restaurant in the lower east side of New York.

When Mike and I arrived at the place, there was already a queue of around 50 people. The receptionist informed us of a two hour wait for the next table but it did not hamper us from devouring that sumptuous “Ramen” New Yorkers crave about. In the meantime, we just walked around and talked some more, killing the time for when we would be seated.

Finally, after more than 2 1/2 hours wait, we got our seats at the far end of the room. It was a cozy nook but the ambience was lively and our servers were dynamic even amidst the chaos of serving a full house.

The appetizers of pork bun (an envelope of a single meat slice with chile sauce) was delish. Then we had the shishito which was like some kind of roasted peppers that was fried in very thin batter and accompanied by a lemon salt was extremely smooth and not at all spicy. And finally we had a kind of cut up raw baby octopus with grated wasabi on a lemon slice. The slimy but crunchy texture made an interplay of tastes as I was grinding it in my mouth. Yumm is another word.

Not long after, our ramens came in conical colored bowls. Maria and Stefanie had ordered the ' Akamaru Modern' which came in a red bowl. This was the restos original tonkatsu broth with pork belly , miso paste and some tiny vegetables. Christopher and I had the 'Karaka Kogashi Miso' whose broth was made from charred miso and came in a white bowl. Mike had a similar one but was spicy and therefore came in a black bowl.

Amidst the slurping, the laughs, the conversations and whatever in betweens we had, it was indeed worth the wait. We left the place light in spirit, heavy in stomach and best of all just a fulfilling sense of love permeating the vibes among us. It was indeed an evening to remember. Thanks, Maria, Stephanie and Christoper. We love you all.


Mike's order of the spicy roasted miso ramen


How do you eat Ramen? sip, slurp and top... the final key to enjoying ramen is sound. One should inhale the noodles, creating a distinct noise that the Japanese describe as zuzutto

The Case of the Flying Lasagna!

Has anyone been to Olive Garden the resto? Well, that was our destination yesterday with my good friend Donna. Upon her suggestion, I relented because there are only two things that she really eats which is chicken and pasta.

We went for a merienda cena time thinking that the place could seat us right away, but we were surprised when we had to wait. Instead of listing our names, the receptionist gave us that circular disc that blinks incessantly when our table was ready.

It was a good 10 minute wait when our waiter showed us a cozy side table nook , and we slid right into the cubicle resting our winter coats and bag right by our sides. I noticed that all the waiters would carry a bottle of wine when taking our initial orders, which of course were the drinks. I ordered a glass of their house wines, while Donna ordered coffee. Normally I would wonder why people would drink coffee right before a meal instead of after, until I read somewhere that coffee can be an appetizer as it cleanses the digestive tract making it ready for a meal. So they say!

After a few minutes, our waitress came back for our orders. I got the 'Stewed Beef and portabella with three cheese tortelini' while Donna got the lasagna, and we opted for a salad instead of the soup, which went along with our pasta orders. Looking around the place, it was pretty much filled with diners even at such an early afternoon. It wasn't long into our chitchat with Donna, when our waitress came back with our salad bowl.

We were each given a salad plate which was properly cooled (refrigerator cold is the word), and then pretty waitress started grating parmesan cheese on the greens. After three grinds of grated cheese, we told her to stop, and she was off again to serve other customers.

The salad was fairly crisp, and had just the right amount of dressing on them. I loved the italian peppers in the salad and wondered if they placed the number of pieces with the corresponding diners at the table. Donna was in her cup and a half of coffee (I think) when our entrees arrived.

On one hand, the waitress had our orders on a tray, while on the other was the foldable table which she opened and later laid the tray on. I was fidgeting for my phone camera while the waitress asked who ordered what. No sooner had she placed the lasagna on Donna's place, when the plate flew off the waitress hand, sending the steaming lasagna down by Donna's side. We all shrieked in disbelief as the lasagna was now sprawled all over Donna's area. I looked to see if she had food all over her, but I could only see some red sauce by the side of her sleeves. Hmmm! She probably took karate lessons without my knowing since she was able to block any food coming her way.

The waitress was more shocked than we were. She kept on apologizing that the plate was hot (and it really was) and tried to scrape any food off Donna. My jaw dropped and my eyeballs almost popped off, but it was only Donna who had the presence of mind. She got her coat and looked at it, found no food, and handed me her coat while wiping off any remnants of lasagna. She then proceeded to the bathroom.

Meanwhile the manager was called to size up the situation and a cleaning guy came over to sanitize Donna's area. The manager inquired for Donna and asked if we wanted to seat at another table. For me, it was no big deal to move, just as long as they cleaned up the mess. A few minutes later, a smiling Donna was back. The manager came over, handed her business card, and told her she would take care of any dry cleaning bill as a result of the incident. Meanwhile, the kitchen made a new batch of our entrees.

As we waited for our new set of orders, we were amused by our reactions. We wondered how many incidents like this happened and how they would react. Some would probably be upset and walk out, or others would curse the waiter for being clumsy.

But Donna and I were just laughing our wits off. We were in so much high spirits that nothing could hamper the moment. We likened ourselves to little schoolgirls giggling as they would talk about boys, crushes, or clothes. But as grown up women, we were talking about MENOPAUSE. Now how funny could that be!!!!!! Hysterical is the word!

And what could be more fun when we were informed that our meal was free and that management took care of it. As we left the restaurant, stomach filled with free food and outrageous laughter, we looked up to the sky and noticed that it was a full moon. No wonder we had such a lunatic time!


Donna's new order of lasagna...she said it was yummmy!!!


My order of the stewed beef with tortelini...yummy as well!!!!


the sign that says it was indeed a LUNATIC evening....

Downtime

I had a pretty good downtime yesterday. Initially, I had slept in till after lunch, not wanting to move from under my thick comforter. It was going to be a chilly day, said the weatherman, so I really wanted to just veg out. But being unproductive often makes me guilty, so reluctantly, I pulled my heavy butt up, and started to dress.

Aside from the bookstores, my next favorite is the craft store. I needed some props and gear for my food styling so off I went. I didn't take much time to shop but the long line to the cashier made me hungry. While waiting my turn to pay off my purchases, I was fantasizing my meal.

After the store, I proceeded to the bus stop to get my ride back home. No use walking , I thought, and even if I was bundled up, the wind chill was stabbing my face. On the ride, I was still contemplating my meal. I though of going to McDonald's or KFC for a quick fix, but I vowed that I'd rather starve than go to those fast food chains. However, if I was amongst friends opting for it, I would be left with no choice. After all, I wouldn't want them to 'stumble' on my account.

I decided to go to my favorite deli to see what I would fancy. The thickness of the rib eye with all its marbling made my mouth water at the thought of a juicy steak. I often wondered why they sold steaks in such thick slices while back home, we were very stingy with our cuts. Then I realized that you could burn the outside crust while maintaining the juiciness and pinkiness for a medium well steak. I often conclude that a steak shouldn't be cooked well done, because it looses its moistness, nor should it be rare- better eat the cow, and I hate to see blood on my plate.

After the deli, I went to the liquor store to buy another prop for my project. John, the sommelier is one of the most important person in my culinary journey. He tells me the best wines to try for my budget, what his latest deliveries are and he would even suggest wine pairings for some food. Today, I asked for some vodka to infuse with my fruits. He immediately went behind the counter and got a bottle of clear liquid which he handed out to me. I looked at the bottle and my eyes almost popped out when I saw that the alcohol content was 96% pure. John explained its characteristics and that he himself did some experimentation by adding spices such as corriander, thyme and mint among others.

As soon as I arrived home, I started preparing my meal by putting a heavy steel pan on the stove. My stomach was rumbling and whining. From the fridge, I took out whatever salad ingredients I could find. Lettuce, brocolli slaw, croutons, feta cheese and whatever fruit I can find, I dumped it in. This time , we only had persimmons so I peeled it up and cut them to size. After seasoning the steak with salt and pepper I slapped it on the hot pan and the apartment smelled of burnt offering so aromatic that am sure God would be pleased. While my steak was cooking, I prepped up my table and opened myself a bottle of wine. Hmmm, I may be alone but boy! I ain't lonely.



my dinner of steak, salad and a glass of wine-- well about 3 glasses...
After dinner, I was ready to work....placed some dancing music of Stevie Wonder, Eumir Deodato and some Earth, Wind and Fire......then off I was grooving away....shutter speed happy, and .feeling chemist happy (I had to make my fruit infussions-- no vodka drink for me when am working)......the pictures will speak for itself.




here's my proof! 96% proof


My studio..The nice thing about food photography is that your models don't complain what their best sides are...And you can eat or drink your models after. Can't say the same for other photographers.. heheheh! (you know what am talking about)


a preview of my work...still needs a lot of practice, but am getting there....

Jews, Jus and Joes

It was a first for me as I entered the building of the Jewish Heritage Museum, where a panel discussion about the 'chosen food for the chosen people' was going to be discussed. As soon as I took my seat, the moderator for the event took to the microphone and started what seemed like a very educational afternoon.

I previously met Jennifer Lee, the author of “Fortune Cookies”, several months ago at another discussion regarding the origins of chinese food in New York. Her wit, humor, and extensive travels abroad justified the eloquence of the topic and it was enough to keep the audience glued to the conversation among the speakers.

Donald Siegel, author of “From Lokshen to Lo Mien” , a New Yorker with Orthodox Jewish heritage, gave his own accounts about eating Chinese food. Lokshen is the noodles of the Jews, and Kosher, often observed by Jews, is the term given to those that conform to the hassidic dietary laws which is found in the book of Leviticus.

Jennifer contends there are more chinese restaurants all over America than all the fastfood chains like McDonald's, Wendy's, KFC and Burger King combined. Therefore, it is unavoidable not to be influenced by chinese cuisine. The Jews have many strict dietary restrictions and chinese cuisine is sometimes far from being kosher. But as Dr. Siegel says that if you can't identify the ingredients as used in the food, then it's considered as 'safe trief'. (which the chinese food is notorious for chopping up undistinguishable offals/discards which are considered non-kosher and produce into palatable concoctions) Reminds me of the saying, “what you don't know won't hurt you.” But then again, Dr. Seigel declares that his rabbi doesn't particularly agree with this interpretation.

And speaking about 'chosen people', what does it really mean? Are they 'Chosen' to suffer from enjoying good food like lechon, lobsters and other split hoofed animals or 'chosen' to show what can happen if one abstains from enjoying the good food. LOL! So, what is the chosen food for the chosen people? LO MIEN, say the speakers. But then again it is still a matter of interpretation!

After that event, Staten Island was the next desitination where Mike has made residence temporarily. We chose to have 'a merienda cena' with Mike's new room mate Steve and his partner Dave. Two wonderful souls. Dave, a former master chef of 15 years turned public servant chose not to be a vegetarian for the occassion, preparing our meal of baked potato chunks spiced in fennel seeds and other herbs, tasty fried pork steaks with brown mustard sauce and Steve's sauteed mushroms with 'al dente' veggies . Prior to the main course, we were all enjoying brie which was easily washed down with Portuguese red wine Mike brought for the occasion. Steve's narration about his experiences as a paramedic plus his travels to Honduras was equally entertaining. It was indeed a memorable moment to cherish. Thank God for wonderful souls.

By the end of the day, I was totally relaxed and fulfilled to have spent such a good weekend. And am looking forward to next weekend where another exciting event called the “Chocolate Show” will be happening in New York. In the meantime, back to the grind!



My ticket to the discussion. Very informative..nice


Chef Dave preparing the meal...I should ask for more tips.. sumptuous meal!


Dave, Steve and moi--yummy food, entertaining conversations and full of laughter



Saying goodbyes are always difficult, but we had to since we were catching the ferry back to manhattan. What a day!!!

Hot Plate and a Hot date

Before I get overwhelmed and not be able to write the past, (which was just yesterday), I have to make a short review first. For the past few weeks, Mike and I would scour the downtown area, going through Soho, the Italian neighborhood and Chinatown, sometimes even passing Brooklyn. But yesterday, we decided to go uptown, since it's been ages that we last strolled the area.

We wanted to go to Zabar's, that cool place that sells about a thousand kinds of cheeses from all over the world, and displays top of the line 'high society' kind of epicurean experience as well.. So taking the subway #3 train, and stopping at 72nd st. we strolled upwards to our destination. Along the way, there was a new Trader Joe's (a grocery that sells organic stuff) just newly opened and we purchased some items for home.

Then we stopped at Niko's, a resto offering Mediterranean cuisine, which was a return for us. Our waitress was a beautiful blonde in her 20's, who had a very accommodating attitude that often displayed a smile everytime she came to our table. (we did give her a big tip). During our first visit, we had the cold platter of tzatziki, taramasalata, whipped caviar, roasted beets etc..kinda vegetarian type

This time we ordered a hot platter appetizer that had calamari, crab cakes, spinach cheese pie, stuffed grape leaves and octopus kind of dish. Presentation was at par , food was palatable and I paired my meal with a glass of cabernet wine from Israel. It wasn't the food that really gave me a sense of high, but it was that feeling when you're with the one you love, nothing else matters. And to me, that was the pinnacle of my day. The calmness, the ambience and the lightness of spirit that only two people with like minds can only comprehend.



Our overhead decor....good thing they were faux or I'd have jumped up and grabbed some



This was Mike's drink...an ouzo liquore kind of thing.. You could drink it straight up, or you could dilute it with water (thus the copper like pot) or down it with ice on black olives...



Our order of hot mezze platter....

Asian Fare

Every chance we get, Mike and I try new places to eat. Whether it's a hole in the wall or some fancy bistro, it is always an experience. Of course our middle, working class pockets allows us limited choices. Besides, a place becomes expensive only because of the service they offer, or how fancy they dress up a dish. For as long as the food is palatable and the place sanitizingly inviting, then it can pass.

One of our favorite waiters in New Jersey recommended us to an "eat all you can" buffet a few blocks off the Penn Station in New York. Back then, it was called Todai, and we never really gave it a thought—and all we could say then was – 'someday'. Well that someday turned out to be last Friday.

My budget luncheons always carry a $10 limit because with that amount, I could easily get myself a good Korean rice meal complete with banchans, meat, veggies and soup, or a mediterranean falafel can last me for my next meal some 8 hours later. But when I went to the assigned place, the name had been changed to Ichiumi. I had already processed my mind to spend a few more dollars as what my friend suggested the meal would cost, but whem I got to the place, lunch turned out to be almost twice what I expected.

I really wasn't ready to spend much, but I had invited my hubby to the place and the least I could do was to see if he liked the place before we did an about face to search for another resto. Through the glass window that separated the receptionist and the main dining area, I could see Mike inspecting the dishes lined up on one area or the room. He glanced at me and gave his thumbs up, signaling that we have found our restaurant.

The sushi/sashii station had an assortment of 50 different kind; 10 different kinds of raw seafood including oysters, clams, and fishes; there were 16 side dishes such as seaweeds, sea urchins, portions of tiny grated 'whatever it was' japanese kind” of sides, 7 different soups including miso, and seaweed ; Sho mais and gozas were enclosed in a glass steamer; then there were 23 different hot entrees including tempuras, fried crispy fishes, 3 kinds of rice which included kimchee rice, 15 kinds of appetizers, and about 20 different finger size desserts. It was an Asian fare with a hint of a caesar salad or cheese bits here and there.

In totality, the food was good and we washed it down with warm sake. A great experience and am sure we will be returning customers soon.



there were at least 10 chefs behind the food that kept on refilling the plates.



this is mike's plate...i had about 5 servings...i basically tried everything..but i went slow on the desserts.

Will Facebook Age Me Out?

Facebook is addicting and if you're reading this, you're probably addicted as I am. But nevertheless, facebook is like a life book. Life unfolds itself through your friend's walls and that it's like your morning newspaper which you kind of need a daily dose of to start your day.

We greet friends, share links and occassionaly be naughty, comical, informative or newsy (nosey ?) as we see fit. Sometimes we try to be subtle with quotes and messages hoping that friends can read between the lines.

Every event in one's life as posted in facebook, is part and parcel of one's growth . Like a ballgame, a step, an episode, a battle, Life is a series of success and failures. It is not the answered prayer, but in the waiting or expecting of an answer. It is not in the winning a sport, but how it is played. Every event becomes meaningful especially if shared in a venue called FACEBOOK.

As I read messages/news posted on my wall, I smile at the happy ones, and feel for the not so pleasant ones, Then I recalled an exercise I had when taking a nursing class in Ohio. And it went something like this.

The exercise was to write on 5 separate sheets , the 5 most important things in your life (exclude God in the equation) starting with 5 as the least important building up to number 1 as the ultimate most important one .. So I listed down my answers in 5 separate sheets and placed them right in front of me.

Then she told us to take the number 5 sheet, and I looked at the word 'CAREER', “Crample the paper,” she said “then throw it away. Now close your eyes. If you lost that , HOW WOULD YOU FEEL?!”
Career to me was important because it lifted my self-esteem; it was a source of income and it was a venue for creating friends. But loosing it was no big deal. I still had several fall back positions.

Then our teacher said, take number 4, I looked at the word 'MONEY' , “Crample it,” she said, “ then throw it away. Now close your eyes. If you lost that, HOW WOULD YOU FEEL?!”
Even if you didn't have a job but had savings, then it was all right. Though, money is relative, when you have lots of it, you have lots of relatives, well sort of. Money can be liberating and make you feel self sufficient from this materialistic world, so I thought. But even if I lost all of it, I still had 3 more buffer to go.

Then she again said, take your number 3 paper, I looked at the word “HEALTH'. By then she told us to look carefully at what we wrote, “ crample the paper,” she said “ think again for a few minutes. If you lost this, HOW WOULD YOU FEEL?!”
Health is wealth, so even if I didn't have money, for as long as I am able bodied to do what needs to be done and not be a burden to anyone, then I am okay. For as long as I am still useful then everything is fine. Or so I thought.

Then our teacher looked intently at each and everyone of us, as if allowing us to prepare ourselves for something. Then she told us take the fourth piece of paper which supposedly contained the second most important thing in our lives. I looked at the word FAMILY and FRIENDS. Then she said, “crush that piece and throw it away. What if the most treasured family, or the most treasured friend is taken away from you , HOW WOULD YOU FEEL?”

There is nothing more fulfilling than being accepted by your own family even without money to share nor achievements to boast. And often, friends can even be considered family because of the emotional affinity. With no job, money or afflicted of failing health, family will always be there by your side . But what if your very own family starts to shun you and even despises your presence? The thought of such a scenario brought tears to my eyes. My chest tightened and I started to heave sighs of sadness at the thought of a life without family, without the love of children, without the cares of relatives or even the concerns of friends. I tried wiping the snot that was flowing through my nostrils, and even with my eyes closed, the tears incessantly flowed. At this point, the stillness of the room was overcome with heavy sighs, nose blowings and faint signs of sobbing.

Finally the teacher said, “take that last piece of paper which you considered the MOST IMPORTANT ITEM in you life. Look at it well,” Then through misty eyes, I looked at my scribbly writing of the word, 'SENSES'. My teacher then said, “This is the hardest to let go and accept, but think very well for a few minutes, slowly crush that piece of paper. If that is taken away from you, HOW WOULD YOU FEEL?”

Without a job, money or health and no family member or friend who even cared, I am all alone. And worst of all, without the proper functions of my five senses , I would not be able to see the beauty of creation, taste the richness of food, hear the calmness of the ocean, feel the warmth of the weather nor even smell the freshness of the surroundings. Life would have no meaning then. It will even be harder to accept the thought of losing ones mind to Alzheimers or Dementia. I was sobbing like a baby as the thought of myself feeling hopeless, helpless and useless dawned on me. Am I categorically allowed to say, “Can I please die NOW?”

The fate of aging is inevitable. It cannot be postponed or cancelled. It will come. How it will present to us, we'll never know until it knocks itself at our doorstep. It is up to us how we shall accept the unwanted. I don't know myself. I will probably treat it like a blind date, from now on, I will accept it as fate.....fatebook anyone?



at the MOMA, when you think you are...

Being Tambokingking is OK

One day my hubby and I were browsing over the pictures we took in one of our 'laag' episodes. There were lots of silly poses, memorable places and people craziness . Then it went to a picture of me in full frame complete with boots and coat get up.

I smiled at myself thinking how chunky I had become from being someone so lanky and malnourished looking into a gorgeous solid piece of gummy scultpure. With a smile, I looked at my hubby. His lips twitched and pouted which gave me the impression of thoughtless abandon as if to say, “Is this the woman I married? Boy, she's changed—well, I mean, sideways that is.” My grin turned into a quizzical, brows meeting look.

Did my hubby want me to be six again—well size six that is? Or did he want me to be like my daughter's size when I was her age and which was a '1'. But it took me thirty years to be the size I am today! Did he want me to shrink back in 30 days? You must be joking!!!! At this point in my life, I wish I was counting accomplishments rather than pounds.

Then again, I think to myself. Why make myself look like everyone else? I am not opting to appear in any film , nor am I going to be in the cover of “Vogue” or “Penthouse” for that matter. Besides all those women in magazines have magical formulas which they call 'Adobe Photoshop”.

Why will I expose myself to a lot of suffering just to look good? And for who's benefit? I'm healthy, I'm happy and I'm having fun. I don't need any testosteronic jugglers who look out for that willowy, curvaceous figure so they can fantasize on them. I'm contented with what I have, an apple body with an Adam who thinks there's no other apple but me.

In Rhonda Byrne's book “the Power”, ( the author also of 'The Secret'), she mentions that ' the positive force of love can create anything good, increase the good things and change anything good in your life.” Which to my translation is “love what you do, and do what you love.” So for this matter, for as long as I have love (love for my chunky body, hehehe!) everything else is secondary. Shouldn't you do the same?



spring/fall look..secret of a chunky body...wear loose clothing..hehehe!

Iron Chef America: Behind the Scenes and Alton Brown

It is that time of the season when the food and wine festival comes to New York. Anyone in the food industry, from celebrities, suppliers, kitchen appliance manufacturers, dealers etc..come to converge in this 4 day affair. There are culinary demonstrations, parties where celebrities come and join, tour packages, wine tastings ,organic events etc...anything to do with “food and wine”--thats just it!

I am not one to join the food parties because, first, they are costly considering I have a limited budget. Besides, with the amount saved, being in New York just seems simpler to just go to a celebrity chefs restaurant. Second, if you plan to rub shoulders with chefs at these parties, think again! Many have similar thoughts and you'd be lucky to even just have a look.

In events like these, I often look for those that educate rather than entertain. Tickets for the event are put out 5 months in advance for people to plan their trips. And I normally book the events that I fancy prior to being sold out. This year I signed up for 2 events, which were talks at the Times Center. One was “Iron Chef America: Behind the scenes” and the other was “Mixing it up: Alton Brown”.

Upon purchasing my tickets to the “Iron Chef”, my expectations were minimal in that I expected a producer, at least one chef and a moderator to talk about the makings of the show. However, to my great surprise, the event featured three chefs – Bobby Flay, Masaharu Morimoto and Jose Garces as the main speakers and twice nominated pulitzer prize journalist Kim Severson as the moderator.

It was indeed a fun one-hour show where the three chefs were jabbing away at each other and Morimoto clowning around like anything. Just so you know, the Iron Chef does filming only once a year and in the summer. It takes around 3 weeks to finish 23 episodes normally filming 2 episodes a day. So you can imagine the gruesome tensions these chefs have.

The chefs know beforehand who their competitors are since they are provided a list of schedules for the shoots. However, since it is a competition, none of the chefs have any clue what the magic ingredient is, and none of them know who the judges will be. As Bobby Flay would say, “we don't know who to send flowers before the show”. They are given 4 choices where one is a possible ingredient. With this, the chef discusses with his staff their strategies in what to prepare.

The producers of the show would ask each chef for any special ingredient they would like aside from what's provided in the pantry or if they prefer any special tool brought in. The Iron Chefs, though, have a home court advantage over the competitors, since they would have prior knowledge of where most ingredients are usually placed or where a certain utensil or tool is strategically situated over what appliance.

If there is anything that these celebrity iron chefs want is the need to WIN! Bobby Flay has an average of 68% wins, Morimoto has a similar batting average, but Jose Garces has the most number of wins. Probably because he is new and has had less appearances than the former two.

Oh and by the way, when asked who would first present the choices to the judges, they normally just flip a coin. After the one hour preparation and the 5 dishes are presented, they have at least 45 minutes to finish up and present all their dishes to the judges. And it takes about 2 hours for the judges to decide who the winner will be.

After the talk, there was a Q&A portion, and of course I had to ask and this was the gist of it:

“Since most of you have restaurants in key cities all across the U.S and have people come to them, is there a possibility of you making your own food truck and going to the rural areas so these people can also try your food?” the moderator said, “good question.” and faced the speakers. And the only one who initiated such an endeavor was Jose Garces, who informed us that he is in the finishing stages of decorating his food truck.

In between the first talk and the next was a 3 hour interval so I immediately walked out the building to grab a bite. A few blocks away was a hole in the wall kind of Korean take out which offered Bon bon chicken which I gulped down with a can of coke. After my meal, I rushed back to find my spot in the line of growing Alton Brown fans.

Being early always catches the better seat, and I did get front row center aisle as well. Right smack the speakers, Mr. Alton Brown and author/moderator Julia Moskin. Alton is who he is on stage as well as on t.v. All his food shows are composed of three points: Entertain, Inform and Teach. He was primarily a commercial director before he joined the food industry. He did go to culinary school but not to become a chef, but to have a knowledge of food and present it as information rather than experience. In totality, that is just what he has done. Alton Brown is who he is, entertainer comedienne par excellence, food historian, teacher and a great guy-- Should I need to say more?!

MEN Just can't Leave me Alone

I don't know what's in the air, but lately, I've been having my shares of flirtatious moments. Not that I am the one initiating such actions, but it's just that these dirty old men won't leave me alone.

Last year, on my way to a food show, I was briskly walking to the train station when a man a few meters walking opposite me stopped in his tracks and upon nearing him, he asked me, “you look so pretty.” I smiled and said thank you, but he followed it up with, “would you like to have a date with me?” Shocked was my reaction that I almost gagged at my reply, “Gotta go, am late for the food show.” And this was broad daylight at 10 in the morning. Geesh, loooweeessss!

Then another time, while waiting for a subway train, an MTA attendant at the station struck up some light conversation. Why he chose me amidst all those people waiting, I had no clue. But then I realized that his chit chat was leading to asking me out that I had to cut him short and say I was meeting my husband uptown, and that was when he backed off.

Don't get me wrong, but love affairs here in American can start out in situations like this. Just like with my friend, Kay, who I was to meet up at a mall with her sister. She had met her beau while traveling on a train, they chatted while in transit and one date led to another. And yes, they are now a couple.

So I was suppose to meet her at a mall last Saturday, and while I was waiting for the bus, a man driving a light blue car pulled over, right in front of me and said, “I hope the bus lines are working good today.” And I said, “Oh yes they are, one just passed by but am waiting for a friend.” (not true since I was really alone and the bus takes longer on weekends) Then he smiled, and said, “okay, have a good day.” And then he sped off. I instantly knew that was a pick up line, because why else would he stop on a busy highway to talk to me, right? If only he drove a lamborghini instead of a clunker, I might have reconsidered...heheh... they have to have some CARacter to be considered.

And a week earlier, I posted on my wall a similar situation were a guy from the post office wanted to engage in some communication. MEN!!!!!

AT my age, it is very flattering to be noticed and appreciated even if the wrinkles are visible and the love handles are oozing out of my clothes. It is good for my esteem, and I do get different reactions everytime I tell people my experiences. My kids would say, “yuk! Ka lu-od nimo!” which to them I can only conclude that I am way past my egg producing days, thus I am useless in those flirtatious moments. But to my husband, he is proud that his wife is still desirable. (kuno)

Friends my age, have experienced similar incidents theirs are even much more applauding. I like the incident where a young male in our group went up to my classmate and told her he fantasizes about her many times.

So what do we do when faced with moments like this: Smile and be glad that at our age, we're still “hastang lami-a”( eatable as my husband would adjectivize) ....and of course, brag to your friends about it. That's just what we did last Saturday, and even if you get older, story telling your experiences will get good laughs always, like this story:

Three old ladies were sitting in their retirement home reminiscing. The first old lady recalled shopping at the greengrocer's, and demonstrated with her hands the length and thickness of a cucumber that she could buy for a penny.

The second old lady nodded, adding that onions also used to be much bigger and cheaper. She then used her hands to demonstrate the size of two big onions that she used to be able to buy for a penny each.

The third old lady remarked: “I can't hear a word you're saying, but I remember the guy you're talking about.”

On Beauty Queens

The newspapers in the Philippines recently covered many issues about the recently concluded Miss Universe Pageant. Miss Philippines, who had an equal shot at getting the title, did a 'major, major' blunder in the question and answer portion. For someone who is suppose to be top of her class, Venus Raj's reply was short of being impressive.

To add insult to injury was the statement made by a former Philippine Miss Universe (saying her name just makes it stinky) insinuating that 'Cebuanos hardly speak English' is just a denigration to the dignity of a Bisaya.

Any Cebuano's reaction to that statement must have blown their top thinking what an A.H she was. I too was not spared from being angry. But then again, what if Pokwang ,Annabelle Rama, or Pilar Pilapil , true bloodied Cebuanas, would have said it, will we be as offended as we are now?

How is it when the blacks insult their kind or that the gays make fun of themselves, it is okay. But if someone other than their kind makes fun of them, it is derogatory and discriminating?

In his book, “the Four Agreements”, Mexican author Don Miguel Ruiz advises on truths that lessen the sufferings of men.

One of the agreement is to speak impeccably the truth and without malice. Which probably the ex-Miss Universe failed. If she meant that beauty queens should speak in a language and manner comfortable to them, then she should have said it in clearer way instead of saying what she did, as seen in the video being circulated.

Another agreement from the book states that we should not take anything personally. What most people normally say and do is a projection of their own reality, and is as much a scenario in their own dream. When one is immune to the opinions and actions of another, then one can not be a victim of suffering. How many of us are often victims of statements not really intended for us, yet we take it as if it were our own. In my Philosophy class in college I remember Madame Quisumbing and Miss Hernando make statements of “If's...thens...” So if given the statement, “Cebuano's hardly speak English”....and I rephrase that statement to , “I am Cebuano,but I speak English.” is the statement true or false?....

Although ex-beauty (in her follow up statements) erred in her words about the language, the gist of the matter is that Cebuanos have hard tongues---oh! So that's it! Didnt someone say she has a Cebuano boyfriend? In case of power failure, he has the--- Oh! Oh!!! and OOOOHHHh! See that's why our Cebuano men are great lovers...hehehehe!

Making assumptions in any situation often leads to misunderstanding. The word 'assume' has the acronym phrases that when you make assumptions, you make an ASS out of U and ME. It is better to clarify than conclude. The reporter who re-interviewed the ex-beauty should have showed her the video of her statements. Not only has she earned the title of EX-Beauty, she has now garnered the title, “MISS DENIAL QUEEN”.

It is very difficult to unscramble a beaten egg, or to collect back feathers that flew. It is even harder to take back what has already been said. And added to that, the three most difficult words to say is ,”I AM SORRY.” Pride has its cost, and could be a very expensive one.

As a Cebuano, I can forgive what Ms. Gloria Diaz said,(there I gave her name) but the pain I have with my fellow Cebuanos can only be healed through time. I do not know how long this scenario between the Cebuanos and GD will end, but I hope it will be a happy ending. We are after all Filipinos.

And I do like what MARGIE MORAN ,Miss Universe 1973 replied when she was asked : "What’s the difference between being Miss Universe and being a Filipina?" Her reply: "Being Miss Universe is like having a birthstone, you may lose it. Being a Filipina is like having a birthmark, its forever."

Now that's what I call ….good answer!...good answer!!!...and being Cebuana to me is just icing on the cake....




the one and only beauty queen of my heart...gorgeous..stunning...