Cooking by Prosy

Jammin' with Musicians, Talk-stories with Writers and more..

2011-10-02T15:23:00.000-07:00

It started with a simple request, Nonoy, a violinist wanted to jam with great musicians. He asked that I invite some. I did and also invited writers and publishers and community folks on Sept. 30, 2011, and two favorite priests.

I have been planning what to cook for a month, shopping for ingredients for a week and cooking for two days and loving every moment of it.

First, I sauteed crimini mushrooms in garlic and olive oil. Then, I added provencal herbs, and flavored it with white balsamic vinegar and a bit of lemon zest and rice wine vinegar. I then added some of the roasted bell peppers ( red, orange, yellow ) and marinated it for two days. Today, I boiled penne and rigatoni multicolore. I then sauteed chopped sage, chopped leeks, and anchovies. As I was cutting up the fresh pineapple ( I have two kinds of fruits - papaya and pineapple ) to serve as a side entree, I burnt the leeks, and sage and anchovies, flavored with provencal herbs and red pepper flakes. I looked at it, and it was salvageable, I added the pasta, and added the mushrooms and peppers, and some diced up red pepper, and shaved parmesan cheese, and two ladles of pasta water. Wow, I cannot believe how tasty it is. I gave a spoon to taste to my hubby, Enrique and he nodded. He is a man of few words. Then, I told him what happened. In his most reassuring comments, enough said " Maybe that is how it is supposed to be. " My, he can be uplifting, and quite precise to be emotionally satisfying.

Well, I am going to call this Jamie Lazzara and Caroline Kennedy's pasta, for it is in their honor that I am making this pasta. I am taking a photo to show it off, I will serve it as is, next to the La Maison du Pain cheese bread. It was a hit, the rib roast that I asked the butcher to skewer, to poke holes just below the fat surface, well, they closed up after freezing, I should have inserted my garlic even then. But, because the "pre-poked holes" closed up, I poked the midportions and inserted a paste of kosher salt and minced garlic. Then, I made a dry rub of chopped sage, chopped rosemary and chopped thyme. I then roasted, slowly, at 300F for almost 8 hours. It was just so tender and flavorful, it went with the multigrain oatmeal bread from La Maison du Pain, who also created a great dessert for us: chocolate mousse with fresh fruits, topped with champagne grapes and dusted pistachio bits. Elegant, simple but perfect!!

I then made a green salad mixing up romaine lettuce, arugula, and mesclun mix with diced up persimmons, surrounded with shavings of carrots and added figs and nectarines. It looked such a bowl of art, I did not want to touch it and the guests were so gingerly polite in getting one serving, they did not want to disturb it. I wanted to say, please this is a huge bowl, go dig in. But, I remember what my children sometimes tease me with, " Mom, do not be a food pusher. " So, I don't I simply show folks the buffet table and slice the meats for them as a way of my connecting them with the amore I prepared the food with. When I am cooking for company, I am in a different world, I am creating recipes and if that recipe is so successful, I am just ecstatic that even though I have reviewed the cookbook of Mario Batali, I had an idea of what my table would look like: full of vibrant colors and full of textures.

Then, another side dish I thought of is to be prepared for my vegetarian friends, just in case some arrive late. And they did, two of them, so I hurriedly heated the pan with sauteed leeks and yams, and then, added the pre-steamed snap peas and chicharo also called sugar peas and then added the citrus marinated firm tofu and of course my secret ingredient, that is no longer a secret as I am broadcasting, oyster sauce. Wow, in five minutes, I had a dish that the vegetarians loved and ate every morsel of.

But, I forgot to snap a photo and when I remembered, it was gone, which I was happy about. When I cook, I want all of it to be eaten up, it is a mark that all enjoyed it.

This is the dish that was the star, it disappeared in five minutes, which I predicted it would. It is black cod, a gift from a very generous friend, Masaaki Hori, who even dropped it off while I was gone and luckily, my hubby was home to accept it. He delivered it on ice, mind you, a true food safety expert who walks his talk. Anyway, I marinated the black cod in sake, rice vinegar, miso ( fermented soy beans ) and a bit of sugar for two days, then, broiled it until the fish flakes off and the skin bubbled up. It was gone, every bit of it!!

Then, friends came on time. It was so lovely to start a party on time. But I could not have enjoyed it if Rocio did not arrive early and helped me set up. She is a professional at public events and quickly set up the table and made everything looked so yummy. She even picked up the dessert and the breads. My it was truly lovely.

The clouds had darkened a bit, it started to sprinkle but, it stopped but the sky was kinda hot pink and with a rainbow. Wow, that was a good sign for me that we are surrounded by folks we love. Fr. Rodel called it a full platter of blessings, of people who love art, music, humanity and had good leadership. My, he must have connected with all the guests!

Here are photos taken by Christine Oshima, which she agreed to be posted in this blog, the rainbows were quite a blessing, a sign that our efforts for this evening would be blessed by grace and magic.

My one regret: I have no photos of friends who came, so, whoever reads my blog and wants to post photos, email me your favorite images, Christine, please! Benel, Janet, please! I had a blast, and the last guest left at 2am, a blessing as we had a chance to converse about genres of musicians' styles and I love the generous, positive, giving spirits of all the friends who attended. I think the event filtered itself to cluster folks with rich, purpose driven lives who continue to be generous to others. I also like the new term that Mon David gave to our library " Soulful art and heart chamber ". But, truly, I cannot thank enough my nephew, Brian who offered a ride to folks willingly and supported me in the kitchen, as well my sister, Sion and all our generous friends who came who gave of themselves and shared their talents! And I must thank all my generous friends who brought food and drinks to share: Janet, Ruben, Fritz, Christine, Benel, Rocio, Yong, and if I miss some, know that I love you just the same!

Photo by Christine Oshima

PS: Christine came to the rescue, all these photos are hers, except those identified as not. Thanks, Christine Oshima and thanks Janet and Ruben Nepales!

Photo by Ruben and Janet Nepales

One Spring Day that Inspired a Dinner!

2011-03-29T22:03:00.000-07:00

Happy Spring!

Spring Calla Lillies

Safaris

Garden Roses

One Spring Morning, quite early for me, I went to downtown Los Angeles to buy some flowers. I got distracted taking photos and kept clicking away. The result was like being immersed in a palette of colors that stayed with me throughout the day. Someone was teasing me as I had so much energy, I did some gardening, then, did some housecleaning, and even a trip to Trader Joe's. Whew, I did not get tired..oh yes, I did, but it simply took me a few minutes to re-center myself.

Flowers give me their innate nature's energies. They inspire me so much. I witnessed so many beautiful wreaths that surrounded my father's casket that I told my family, I prefer to get my flowers now, rather than later when I am six feet under. So, my good hubby gives me the best looking orchids for our wedding anniversary and my birthday. Once, my cousin, Alfred teased him and said, you mean Kuya your love is only seasonal? Ha, ha...do jokes have their underlying subtext of truth or not? Well, I have gotten flowers for over three decades now, so there is an enduring sweetness to that.

Inspired by that thought and recalling memories of flowers for three decades, I created my husband's dinner tonight, which included me of course, using colors. Yes, I love colors for my meals.

Here is what I created.

Ravioli with Arugula and Cheese in Olive oil and Sage, with Snap and Sweet Peas and Shaved Parmesan

Boil ravioli until they emerge to the surface. Set aside. In a separate pan, boil for few seconds, the sweet peas and snap peas.

I love the combination as the snap peas have the crunch, while the sweet peas have the sweetness. Harvest them after a few seconds, they turn from raw color to bright green cooked color; set aside in a platter.

In a hot pan, add a combination of olive oil and few dabs of butter. You need to combine oil and butter to prevent the burning of olive oil by itself or burning butter by itself, but together, they mellow each other out. I suppose that might be true for how a person mellows out when with a partner, as the partner mirrors to the other, her strengths and weaknesses.

Okay, back to the sauce. Add the sage leaves and herbes de provence to the heated oil/butter combination. Add the cooked ravioli and toss lightly. Plate the ravioli in your favorite platter, and surround it with sweet peas and snap peas. If desired, add parmesan cheese shavings.

My side entree was pan - roasted brussel sprouts in garlic and olive oil, pictured below, that was then baked for a few minutes until done. Keep an eye on brussel sprouts, if overcooked, it tastes not just soggy but slightly bitter. If cooked just right, they taste somewhat sweet and a bit crunchy. If undercooked, they taste inedible.

So, keep an eye, it is about patience when cooking, patient to wait till the flavors mellow into one another. It cannot be rushed, for the flavors are raw and have not quite marinated well together.

I suppose that is like life, or nature, one cannot rush the ripening of fruits or for veggies to be harvested at a given moment. Instead, with careful investment of labor, water, attention, weeding, the fruits of the tree are ready for picking!

Happy Spring to all of you!

Brussel sprouts, pan roasted with garlic in olive oil, then, baked till cooked and served with shaved parmesan cheese.

Rainbows on Our Dinner Plate!

2011-03-28T18:21:00.000-07:00

Prosy's Provencal Salad

What happens when health becomes wealth? I had experienced the depths of inconsistent self-care, brought on by indulgent meals while vacationing in the Philippines. Yup, I was fed well, but also since there abound so many sources of triggers for allergens, my asthma was so out of control, but life-threatening, when combined with flu and allergies in 2007. I thought I would remain so hooked to inhalers to get relief for my asthma.

But, my husband, Enrique Delacruz, was so determined to strengthen our immune systems. He experimented and came up with his formula for our morning breakfast, juicing nine varieties of fruits and vegetables. In my old archives of blogs, the juice recipe appears. But to make it easier on my reader, here it is

Then, we incorporated more exercise into our daily lives. The regimen kept us away from major bouts of diseases and illnesses. But, not quite yet on reaching the peak of health is wealth. We are still on our journey. Being healthy is not just about the absence of illnesses. It is the condition of one's body which fully supports the rigors of one's life. Until I got to where I felt I could move around without aches and pains, I did not consider myself healthy.

Mind you, I have logged in 214 days of exercising since 385 days ago as of today, March 28, 2011. The rigor of the routine is pretty intense, walking uphill to the summit, alternating with two days of kettle bells, now lifting 53 pounds and while holding this heavy kettle bell, sometimes with one hand, sometimes with two, I have to do swings.

Then, on cardio days, it is a triset, with no rest in between three different sets, more like continous that by the end of the third set of exercise, you feel like so deprived of oxygen, which you won't be, if you had remembered how to inhale and then exhale with each move. It does not come that easy, but I persist, because the reward, the payoff is a deep, deep sleep!

Another payoff is the ability to write, to have a clear head, to be able to think and to compose my essays. This way, my editor, I like her, as she does not mince language on me, she says like it is, she uses no poetry to deliver that my work needs editing, and then she comments that her editing work can sometimes become " karumal-dumal. "

Look up that word and you will see that she paints it precisely. But, after working with her for a year now, I believe we are more receptive to each other's feedback. But mind you, she can be sparse with good tidings. Of course, our interpretation is no news is good news. As long as I have one reader, yes, just one reader affected, influenced or impacted by my writing, I am content.

Back to health is wealth. So, with exercise, with juicing, nothing changes in my body. It seems to hold onto to every pound of fat I have. Of course, I love my fat grooves, but as I grow older, I wish there can be more muscular grooves. After all, I work so hard exercising and eating nutritious foods.

As a last resort, I listened and I even applied my creativity to what my coach suggested for my nutrition for the week: lean meats and veggies, no dairy, limited good fats, no whites ( sugar, flour, pasta, etc. ) What made it easier to stay on it is the allowance of one cheat day while doing six days of nutritious eating. Fruits are forbidden, well limited, and since this salad was more yummy with mango, I added it and ate few chunks. He was so convincing, he was ready with his science to explain why white rice, white sugar, white flour, white pasta all become sugars in my body. So, when he explained it that way, refined carbs became a once a week guest in my meals.

So here goes Prosy's Provencal Salad. I called it Provencal, as the dressing was inspired by my Provencal master teacher in cooking, Tessa.

2 blood oranges, peel then, cut in semi-thick circles

1 fennel bulb, sliced thinly

1 avocado, sliced into serving sizes

1 or 2 tomatoes, quartered

Radicchio, sliced

1 Mexican mango, cut up into serving sizes, like the avocados ( you can slice it the way you want )

Balsamic Blanc

Extra Virgin Olive Oil

Pour the balsamic blanc and olive oil into the salad, a ratio of 12 parts of olive oil to 1 part of balsamic, depending on your taste. I have lessened it to 6 parts to 1 part and both my husband and I like that combination.

I serve this salad with smoked milkfish or tinapa, or steak or porkchops or sometimes fresh crabs or garlic sauteed shrimps. Tonight we had it with pork. The salad leaves a satisfying feeling first, in your mouth: textures are both crunchy and smooth, and second, the eyes are so satisfied, looking at all the vibrant colors on the plate, it feels like you are eating rainbows on your dinner plate. It is a period, a high five, a slam dunk for both of us! It is light enough, and it has plenty of fiber to keep us not quite so hungry until the next morning's breakfast!

Bon Appetit!

Care of the Soul begins with Right Eating of Right Foods

2011-03-23T19:00:00.000-07:00

Tell me what you eat, and I will tell you what you are, says a wise nutritionist.

One glum, dark, gloomy day when rains were robustly coming down, I wanted to infuse some life into my home. Well, I could not turn on anymore lights. But, I wanted my home to feel like it is lived in, populated by energetic, vibrant folks. Well, we are vibrant, we are energetic, but when we work out so hard, we feel so weary and tired, almost without any energy left to make meals. Not a right attitude, as we pay for it in terms of aches and pains. So, after resting quite a bit, I decided to pull out the frozen beef shank and make a soup called bulalo. But, then, I just went to the produce store, so I had leeks, two ears of corn, purple potatoes, green cabbage, and saba bananas. So here goes:

1 beef shank, cut up into cubes, like beef stew serving sizes
1 leeks, chopped finely
chervil leaves, chopped
1 young garlic bulb with leaves, chopped finely
a whole garlic clove ( mince the segments and over heated olive oil, brown them, and set aside )
purple potatoes, cubed and do not bother to peel
corn on the cob, remove the husk ( that is the outer skin ), split into half
saba bananas ( they are like plantains, but smaller and tastier ) - remove the peel and cut in half
green cabbage ( slice in 8 wedges )
bok choy
asparagus spears ( 8 )

Yes, it feels like the beef shank is merely an accessory. It almost is, except the fragrant marrow is the big star, as it gives the soup its unique flavor. So, get your big pot, heat it up. Add olive oil and then add right away the leeks, young garlic bulb, some garlic. Caramelize the leeks and add the beef cubes and shank. Brown the meat and add fish sauce and salt to taste. After the meat changes color from raw to somewhat cooked, add four cups of water. You might need more as you tenderize the shanks to a texture of easy to chew. Taste the broth, is it to your liking? If it is, leave it alone to boil at the slowest, lowest flame. Keep at it for several hours until you taste the flavors blending out to mellow out each other.

The veggies before they were added to the puchero/bulalo stew: Corn on the cob, leeks, purple potatoes, bok choy.

Then, a series of cooking the veggies. Cook asparagus, it takes a few seconds, as soon as the stalk changes color from white to almost green, remove and set aside. Add potatoes and when it is semi-soft, remove. Add the cabbage and it takes a few minutes, do not overcook as overcooked cabbage taste soggy and somewhat bitter, while cabbage that is somewhat crunchy still is kinda sweet. When cooked to your liking, set aside. Add corn, and when all the kernels are cooked to your liking, remove and set aside. Add bokchoy, it only takes a few seconds to cook this vegetable. Set aside. Then, cook saba bananas or plantains, and set them aside.

Keep boiling the beef cubes and the shank. At some point, you will notice the meat tenderizing. When fully cooked to your satisfaction, take a good bowl, layer it with the vegetables or surround the meat with the vegetables. Serve with hot bowls of rice or without, as in my case, since my trainer forbade me from eating refined carbs. I settled into eating two cubed potatoes, a quarter of a whole potato that is. Remember to place the brown garlic chips over the serving plate.

This is the key, as the garlic smell plus the well made soup and the blending of all different colors: brown, purple, green, yellow makes this such a delectable, tempting soup that brightens any rainy day. Do not forget to thank the chef who labored to get the veggies, the meats, chopped them and cooked them with all the loving details.

Okay, let me know how it turns out, but this is really a hybrid of Sunday's meal that my mother, Asuncion Abarquez used to serve us, puchero, and because I love bulalo so much, I am using beef shank. This way, I get the best of both worlds, remembering my mom's cooking and doing my own version. Now, I am also leaving this in my blog for my family and friends to also try.

Grace and Gratitude Dinner - Dec. 30, 2010

2011-01-08T12:16:00.000-08:00

Mon David, Nicole David and Carlo David singing their own compositions!

My neighbor's heart-shaped lilac ground flowers bounded by pink cactus flowers - it is my inspiration!

Chianti-braised filet mignon with mushrooms and sauteed red peppers

It was instinctive, actually it was a thought of the moment to thank folks who made my life lighter with laughter, with graceful, thoughtful demeanors of service, and being sources of inspiration. Let the photos speak for themselves.

The entire spread of steamed okra, chayote, green papaya, kalabasa, green beans, mustard greens, okra with mangoes, roasted eggplant, grape tomatoes, salted egg, shrimp paste and bagoong. Side entrees are chianti - braised beef, garlic - braised adobo, steamed striped bass with lemon zest, ginger, tomatoes and onions and La Maison du Pain's cheese bread.

Steamed Okra

Steamed Green Beans and Mustard Greens

Here is Ruben Nepales' writeup of the evening.

http://showbizandstyle.inquirer.net/entertainment/entertainment/view/20110106-312908/Yearend-with-singing-family-and-priests

P.S. Here are truly my intentions and what moved me to do it...

The dinner was instinctively planned. I did not even have a theme until one morning, my heart said " gratitude and grace " -- gratitude to the folks who love you, who help make your dreams come true, who give you a lightness about life and grace to bring in new blessings for 2011, for I believe that 1/1/11 = 4 which is unlucky in Chinese mythology, it means death, but it means death to 2010's greed, selfishness, and bringing in 1/1/2011 = which when multiplied is 22, a double dose of grace, gratitude and good blessings, just like the double rainbows we got in LA the other day.

Kazuyo's fundraiser was a miraculous success. After waking up early to do simbang gabi, the parishioners and friends of Immaculate Heart, all 71, paid $50 for a fundraising dinner where the priests sang a total of 11 songs, where each of the five priests, Fr. Rodel Balagtas, our pastor, Fr. Camilo Pacanza ( Associate Pastor of IHMC, the broadway priest, with theater background, he was organizing plays during his school days, he went to see Oberamaggau, the passion play executed every ten years, he was trained in Ateneo, and been assigned to 7 parishes in 30 years as a priest ), Fr. John Era ( was not at my dinner ) Fr. Kenneth Masong, Fr. Anthony Carreon, and Fr. Adrian San Juan ( was not at my dinner ). I am not sure how much was raised, but it was a positive fundraiser not just in terms of unifying the core of the parish, but also raising funds for the capital campaign.

Hmm, the simbang gabi is another miracle, every morning at 430am, the church fills up, rain or shine. Some of the parishioners are caregivers, they take the bus, but they are first at the gate, like me, I was lining up with them to wait for the church gates to open at 4am. It did not matter that it was cold, it was gray or it was raining, the parishioners were there. In the last day, they overflowed. But the Christmas mass at night overflowed to the sidewalks, patio, streets, and every available space, including exits and entrances had folks standing. From over 600 to almost a thousand was the increasing attendance. This is a phenomenon, as in St. Brendan's, Monsignor Fleming complains of decreasing attendance of their simbang and singles out the Filipino families ( which is why I stopped going there - not quite hospitable ), but Fr. Rodel has worked hard in nurturing pastoral and community unity in his parish - he holds retreats, he encourages passion plays during Holy Week, there are over 65 ministry groups, and now IHMC school started a musical program to attract more families to go to the school.

I got to the church last Dec. 2009, so I was impressed seeing the banners that $1.9 million has been pledged, involving 80% of the parishioners. I asked Fr. Rodel how many families are those - he told me 400 families, but I suspect that has increased as they have now collected $400,000 or 21%. When I joined the parish, Fr. Rodel reported 11% has been collected at that point, in a year, during a recessionary period when families lost jobs and some their houses, the parish increased their capital campaign collection by 10% in one year. So, that it is in my book, miraculous. The church by the way was built during 1940s, arguably post - depression and world war II hardship years. The church is now starting its renovation, first with the roof, again in the midst of two wars: Iraq and Afghanistan. So, I believe there is an underlying peace and renewal mission behind this church renovation!

The Chair of Privilege

2010-11-01T22:17:00.000-07:00

The Chair of Privilege, taken in Oregon Coast, on July 2010 by Prosy Delacruz

"Life is a battle – you must enter into it fully, and do what needs to be done. You cannot shrink from your duty. Life presents difficult, sometimes horrendous situations, unwelcome tasks, and obstacles of every sort. Despite this harsh reality, you must resolutely go forward." Pierro Ferrucci

I have wrongly believed life is a battle, in which I have to face all the challenges everyday by myself. It was much later in life that I realized that my Universal Partner is always with me and that I have the capacity to create my own life of privilege.

I have often wondered what it is like to sit in "The Chair of Privilege," wherein one’s check book is freely accessible towards a donation to a church project or a non-profit cause. Or perhaps where one’s circle already includes the ‘sifted and the centrifuged ‘ crème de la crème of society. They can be folks who have endured their own life’s challenges, embraced them, and now are at a point of coming to their privileged times of harvesting the fruits of their labor.

Or simply folks who are children of elites, who have no financial barriers yet still, have interior challenges of living a life of purpose, fulfilling their own goals using motivation and determination that we all must have to reach ours.

When I was going to the University of the Philippines’ College of Home Economics to pursue a science degree in food technology, I was part of a different universe. Some of my classmates were children of elites, chauffered by their own drivers, in their own cars, to the university campus. I was trained by my working parents and my elder sister to take the bus and to ride the "ikot jeepney" to reach one end of the campus, and back. It was a sheltered life: go to classes, go to mass, go to cafeteria, do laboratory experiments and sleep in the dorm. Our weekends were spent at Ma Mon Luk for siopao and mami and the movies.

While I lived a sheltered campus life, I was not content. I instead, compared myself to the children of elites, as if I have much less. My mindset was quite wrong. Somehow, I expected a rich person, an elite to reorient my life to work for me. I did not educate myself to look at my parents as my role models. Not having that secure belief in my family and myself hindered me.

Could it have been my Christian education then in the early sixties, wherein the nuns emphasized a life centered on academics and prayers, but not service to country and its poor? Or was it my university education which emphasized having the skills to work abroad, but not harnessing my skills to improve the industries in the Philippines? While my core education gave me skills, I did not have the inner fortitude to have a correct mindset.

It was not till much later when I was in the United States, that I came to realize how much my father, Eleazar, sacrificed to get his higher education in law. He was an orphan, and without financial means of support from his parents, he befriended hunger. It was his daily companion. He walked barefoot several miles to go to school. He had water but no food. He believed that his higher education was his ticket out of poverty. And it was by divine providence that he got to eat.

His active imagination helped him visualize a better life for himself. Then, he met my mother, Asuncion, who herself was determined, and had her own inner determination. She burned the midnight oil to get her master’s degree in Science, while teaching full-time and raising five girls. She showed me by example how to work hard to reach our goals.

While I had those life examples to learn from, I took them for granted. I incorrectly viewed myself as poor, when I am richly endowed with my parents’ life examples of patience, perseverance, true grit and imagination.

Because of what they showed me, I instinctively knew I can pursue higher education. Because of how my dad and my mom sacrificed, I knew I can achieve, with sacrifice and hard work.

But, my life did not turn around to a life of privilege until I was grateful for what God has endowed me: my own skills, talents and knowledge. It did become a life of meaning, of purpose when I serve others, mentoring them to reach their own life’s goals.

I began to realize that my own poverty of imagination and my own poverty of spirit stopped me from having a life of privilege, one that is connected to the Higher Source of imagination and creativity. I stopped desiring what others have. I started cultivating my own gifts of imagination and creativity.

So here goes now, my life begins with an ambitious climb of 282 steps. This overlook trail was created by the collective foresight of the community and good governance by the state government. It took over a decade for the community to gain this public victory. Yet, the Baldwin Hills’ African American community persisted, and sustained their community efforts not to fall apart to dissension. They solidified their ranks, through their social ties, and with their own creative skills of coming together by holding coffee klatches, movie nights and dinner potlucks, they succeeded in stopping the development of 241 homes over 50 acres of private land. It was not till the land was bought, and state rangers appeared did the community truly recognized their own strength.

282 Steps to Scenic Overlook Trail, taken by Mike Murase

Now this overlook scenic trail is populated by folks of different origins, of different ages, of families persisting to have their own lives rich in imagination, rich in creativity, but mostly, rich in connections with their Universal Partner. Here is where I found a 78 year old poet, running up these stairs and working through her own issues of poverty, unbeknownst to her, her own writing skills, stumped by her own grief, and expecting folks to like her. Here is where I found close to century old - couple whose formula for life is not about viewing challenges, but to take a step at a time, by loving one another for 64 years and smiling as they walk together. They appear to be living lives of privileges, connected to their Universal Partner, the source of all Goodness.

Step by Step: The Formula is Love!

2010-09-04T14:40:00.001-07:00

Ellie after successfully climbing 282 steps to reach the expansive summit. I told her to remember this view whenever she is at a crossroads, and the steps we climbed to reach the top! She is now at the top enjoying the Universe's Grace!

90 year old Elsa and her husband, Fred, 96 years old. Both still drive and both were seated at the summit, enjoying the view one Saturday morning, after they walked on the trail from the parking lot. I watch them as they sat next to each other, so content with an inner radiance. "What is your secret?" Elsa replied, "Loving each other for 64 years!" What an unexpected gift to meet them at the summit! Years before this summit was opened, they did 8 mile walks, backpacking in the Sierras and Nordic skiing.

"Step by step your climb expands/ the cityscape a thousand fold/framing it ever so broadly with hillside and sky."

375 feet above sea level at Baldwin Hills Scenic Overlook Trail

Change comes from a foundation of love, whether towards one's self or others. It does not come from self-loathing, self-denial, nor judgement towards others. It comes from reflection and a grateful attitude to those who cared for and nurtured you to be where you are today. Thank them and the Universe will open up to you so you can receive Grace! That was the universal lesson I learned, climbing 282 steps to the summit with Ellie.

Ellie posted on Facebook that she needs a life coach. I responded, even though I hardly knew her. I was somewhat familiar with her public relations work in the community. She was at a crossroads when I met her. She wanted more out of life. She could not decide between a job that offered her stability and an offer with opportunities for adventure and fraught with big risks.

We talked for hours about life, dating, friendship, career choices, family and marriage. The question I left her to ponder on was: " Why are you afraid of embracing a career with risks and opportunities for adventure, when all along, you prepared yourself, acquiring skills you need for this next job? "

Today, she is the face of inner joy!

The long and short of it, without giving away our private conversations, she wanted to create memories with friends before she left for her adventure. I thought it was novel. I decided to go along with some hesitation. Ellie had rebuffed my offer twice, given her work schedule. Just when I was about to give up on her, I decided to try one more time.

To my surprise, she sent a text message on Saturday at 7am, wondering where we should meet and what time. I responded, 8am today and my home address. “Coming," she said.

Will she really show up after dancing the night before, at the Earth, Wind and Fire Concert in Hollywood Bowl?

It was my second day of climbing the stairs, on my own, without the guiding hand of my husband, Enrique. He enticed me before to climb all 282 stairs, but I rebuffed him. I was not prepared. Or I was simply making excuses. On the weekend he went camping to help our son, Carlo move, I decided to face this physical challenge. Like Ellie, I was at my crossroads too, choosing between keeping fit or sliding back to a more comfortable, non-active life.

Ellie came, wearing her glittered Converse sneakers. I proactively shared some breathing exercises, so as not to get dizzy with the quick climb. I felt my instructions were redundant, I should have asked first. Ellie did not need them, as she got to the summit, with no effort. And me - I huffed and puffed all the way, but made it!

What I got was an expansive 360 degree scenic view of the city. It was hot, 80 degrees Fahrenheit with no wind. My sweat had partially fogged up my left eye. It hurt, but I kept going and ignored my internal pains. The last thing I wanted was to stop.

At the summit, we met Elsa, 90 and Fred, 96. They sat next to each other. Their faces betrayed their inner joy. Ellie cozied up to them and asked them their secret of being so alive. They asked me to guess their age, I said 80. They smiled again.

While taking their photo, they shared their formula in life: “ Loving each other for 64 years." I asked how they reached the summit. I could not imagine them walking all 282 steps.

Elsa replied: “ We both drive. That is how we got here. And we walked."

I could not contain my amazement and asked to hug them, “ You are a picture of absolute happiness that comes from within, “ I said. Fred and Elsa obliged with more smiles.

That got Ellie and I talking more about life. I imagined Ellie as a CEO someday. She got excited that I read her mind as she has not shared that goal of hers as yet. " Tita, how did you know? "

I gave her unsolicited advice: “ When you become a CEO, remember you will be challenged by some folks. You will be faced with a decision, at another crossroad between choosing a limited, convenient option and another choice that seems inconvenient yet, it is foundational, long-term and strategic. Remember to choose the expansive, foundational and difficult option.

"Why? It is choosing your dream. It is a spiritual test of sticking by your moral values that while you climb the summit, you remain true to what you declared to the Universe that you want to do," I added.

I was holding a water bottle and instinctively used it to illustrate my point. "The tip of the bottle is a symbol of when you are at the top, many folks will hold you down. Recognize those folks early enough. Those who love you, work with them to discover their true core personas. Those who don't, will come to figure out who you are in due time, but not in your own timetable. The lesson is for you to keep discovering who you are, your true essence, your inner core of connection to the Higher Spirit, the source of all goodness. But, not for you to reform them," I said.

I pointed to the base of the bottle and said: "The bottom is always there, for you to drop into, to sink to the lowest, but know that you have the skills to climb back up again, just like these stairs. It is up to you to find your spiritual friends, some to weed out, some to keep as they accept you with no judgment. Never chase after money solely, for it disappears like quicksand. It is about living a life with purpose, serving others, not by words, but through actions and money comes after. "

It was Ellie’s turn to give insight: “ The 282 steps, all diverse in width and height, are about life. It is climbing the steps, easy, difficult, narrow, or wide, if you do them with preparation, step by step, and with love, you will reach the summit. “

Our discussion veered toward our journeys, our families. I shared with Ellie, how I came to fully understand my mom, that she too, took her own steps to reach her summit. She had the self-discipline to study for her Master’s of Science, while teaching full-time science and math, and atttending to a house full of 5 young children. What a load that must have been for her! Now, I feel her love, a mother who gave me all that she had the capacity for. I told Ellie that I thanked my Mom for caring for me! “ Of course, anak, I love you! “ I love you too, Mom! Tears fell from my eyes and Ellie’s.

We all want love and to be loved back. The most precious gift to give yourself is to change from a foundation of love. No amount of self-denial, self-doubt or self-loathing can move you to profound change. Have a grateful attitude to those who nurtured you, I told Ellie.

Ellie shared her own reflections in how she finally understood her father: “ You can make your life any way you want to. I did not know I can invent a new me and a new life, “ Ellie said. She previously believed she simply had to passively wait for opportunities to be handed to her. “I now know that it is about preparing myself to be at a point to accept these opportunities as they appear in my life.”

Yes, you can be the architect of your own life, I told Ellie.

After a delicious breakfast of asparagus, mushroom, tomato quiche with salad for me and crab florentine for Ellie at La Maison, she whispered, “Tita, I am one of your mentees who listened. I am grateful for what I learned!"

She then bought two fruit tarts, one for her and another for Megan. She wanted to pay for my brunch but I said, “ No, it is your birthday, just pay it forward! “

Mentoring is not a quid for quo for mentor and mentee, it is for the mentee to claim her place on earth, to know her true value and to declare, “ I am here Lord ready to do what you want me to do with my talents that you endowed me, and pass the mentoring forward to the next person who needs to know his worth in the Universe! “

I too have an unselfish mentor/spiritual/physical coach, Quoc Ngo, who prepared me well to climb the 282 steps. When I told Quoc that I wanted to climb the summit, he modified my workout. He had me carry 12 kg. in each hand, and go up the entire flight of stairs. The day before, he clocked how much time I took to climb 282 steps in continuum. He prepared me mentally and psychologically so that I maybe capable of reaching my own summit in physical fitness. Thank you Quoc, I got to the summit, with unexpected grace from the Universe and your effective coaching!

Discovering Daily Grace

2010-06-26T12:02:00.000-07:00

“I was with God all day. He was with me when I woke up at 5:30am to greet the sun. He was with me when a generous, disabled man had a wrench and fixed the car’s flat tire, on our way to catch the ferry. He was with us when we missed our 10am ferry, only to find out a 10:45 am special, only for that day. He was with us when we met the priests in Catalina Island, getting there after a mishap. He was with me when I got lost in a postcard shop, and located my companions not much later in a restaurant by the sea, when the cellphones did not work. He was with us when we took a chance to drive with an ailing tire yet, got home safely. God was with me and all four priests, all day and night. ” - Fr. Camilo Pacanza

When I heard this story from Fr. Camilo, I enjoyed it so much, I retold the story over and over. I realized that my faith in God is equally strong. I expect abundance now that my dreams will come true, if I work hard to fulfill my dreams, one step at a time.

But, I did not expect God to make things right: from the flat tire, to the special ferry ride to Catalina Island, down to even the ailing car tire which still managed to bring Fr. Camilo and his companion priests home.

He related it with such gusto -- I still could not imagine how he greeted the sun, how the sun’s rays touched his face and warmed his heart to say Mass and still be able to drive for an in traffic, passing over the St. Tomas Bridge (the same bridge where folks lose their way, as the tale goes).

Yet, Fr. Camilo and Fr. Rodel and two other priests found their way to see Catalina Island, and Fr. Camilo’s dream came true.

How does one acquire such a deep faith -- believing that with God, anything is for the asking? C, a friend, told me that he/she had stopped asking because everything she's asked has been given. She is grateful for each breath and each day. She is a successful woman, and sometimes, gives away portions of business profits, as gifts to the community.

Not J. J is a loving mother of a teenager, who recently lost her fiancé. She works hard at two jobs, her hospital career job and a business she created to share her skills. One Sunday mass, she shared her prayer: to have a God-loving man as her life’s companion. After mass, she drove home. At a stoplight, she glanced to her right, and the driver of another car smiled. She smiled back. Off to another stop. The same driver followed her and smiled a second time. He then rolled down the windows, “ Are you J who went to this church sometime ago? “

She was surprised. How can he know this about her past? “ You were wearing this ribbon-accented dress, ” he said. “He paid attention to my dress? He is that much into me? God, are you answering my prayers, now? That was just minutes ago," she thought. “Indeed! For J and her newly ‘bumped into friend’ are ‘slowly’ dating, building up to a long-term relationship! To her friends, she said, “ Be careful what you pray for, for they will just manifest! “

Yes, “Ask and it will be given!“

I shared my own prayers with J 33 years ago: to find a smart, intelligent, loving, community-oriented spouse. I told J that God gave me that spouse and he is all those things. But, since I did not ask God to give me a man who will not try my patience, and God knows I have no patience, He gave me a spouse who pushes my buttons -- for my patience, anger or frustration to reveal themselves each time.

I have a choice though, whether to let God's grace be revealed in me or not.

Here is what happens. When I choose to be unforgiving, when I choose to react to my husband’s naughtiness, I literally lose all of God’s grace for almost two weeks -- no parking spaces in any buildings I drive to, exchanging pleasantries with cranky folks, appointments cancelled, inability to write, a power struggle with nasty and dishonest folks, pipes breaking -- all in succession.

If I choose patience and love to be, I receive more grace: available parking spaces, errands done smoothly, strangers to connect to and to share stories with, an inspired writing day, a manifestation of blessings and invitations from friends. It feels like a glorious, spring day -- perfect for high tea and scones!

When I chose to give love and compassion, I get more of the same. It takes work to be all that, all the time: to be loving, affectionate and to harvest the goodness in folks, rather than their weak points.

But, in turn, God’s sacred space is what I consciously operate from -- away from an unconscious, reactive, difficult life which creates tensions and frustrations. My husband jokingly says that God has a sense of humor, that he was given to me for God’s purpose -- to create more patience in me! We laugh, hug and simply just be!

It is time to let God in -- like a fresh wind, or a ray of sunshine, warm on one’s cheeks, or a Good Samaritan who changes Fr. Rodel’s car tire, or when a human GPS points the way for others. Yes, we are all connectors, but we must choose His love to manifest in our daily actions.

Ask and it will be given! Thank you, Fr. Camilo and Fr. Rodel, and May God bless Immaculate Heart of Mary Church with more blessings, and with renovated structures, to last seven generations, in time for its Jubilee!

Creating New Memories on Birthdays and Celebrations!

2010-06-22T17:19:00.000-07:00

Felisa Buado Delacruz, surrounded by her first born, Enrique and her youngest born, CJ on her 94th birthday. A great gift to her is to have her children's company and her grandchildren. For her birthday, I made her a heart-shaped coconut leche flan. Recipe is below. Yes, that is a huge ube gelato on top of a halo-halo at Jeepney Asia Grill in Cerritos, California.
A summer of 2010's harvest, directly from the farmer's market: heirloom tomatoes, blackberries, white peach, yellow sweet corn, yellow zucchini, green beans, apricots, cherries and okra in the middle. The best dinner that got a thumbs up consisted of steamed artichokes with aioli, yellow corn, okra and Vietnamese basa cooked with dill, olive oil, herbs de provence and cherry tomatoes. It was light, satisfying in terms of flavors and ended with fresh cherries and blackberries as dessert.
Independence Day Celebration hosted by the Philippine Consulate at the Rizal Hall, it was simple and austere, but full of camaraderie. Those in attendance, from left: Enrique Delacruz, myself, Sion Abarquez-Ferrer, John Davis, a former Bayanihan dancer whose name escapes me, Zen Lopez and Charina Vergara, the birthday Independence Girl!
It was Carmen's birthday. Instead of joining her for a birthday dinner that she and her sister usually cooked for her family and some of the folks in the neighborhood, we decided to surprise her: a lei to crown her Queen for the day, a platter of sushi, two platters of assorted barbecue, seafood and vegetables from Salakot. Folks dropped in and had their photos with her. She was elated and her family treated her to another surprise dinner at a Silverlake restaurant. In all, two surprises in a day! Everyone wore a sticker which said " We heart Carmen " and of course, Carmen had a sticker which said " it's my birthday ! ", simple celebrations with such depth of affection made it so so special!

___________________

Coconut Leche Flan using Azukar Organics' Coconut Milk Powder

Ingredients:

1 tablespoon of Sugar

1 can of condensed milk

6 egg yolks

1/2 can of water, with 2 tablespoons of Azucar Organics' coconut milk powder added

Procedure:

Caramelize over low flame one tablespoon of sugar in a mold. It will first dissolve and then, after awhile turn into brown color. Set aside to cool down to form a glaze. Then, break 6 eggs, take the yolks only. Set aside the egg whites for future use ( be careful not to keep more than two days in the fridge, as egg whites can go bad ).

Mix the egg yolks and 1 can of Lechera Brand condensed milk. I use Lechera as it is less sweet than the other brands. Then, after emptying the can of condensed milk, fill it with water, up to half of the container, then, add two tablespoons of Azukar Organics' dried coconut milk powder. Stir it until dissolved and add to the egg yolk/condensed milk mixture. Do not overmix, as it introduces too much air bubbles.

Strain the mixture to make sure it is a very fine, smooth mixture. Pour the mixture into the brown glazed mold of caramelized sugar. Double wrap with foil to ensure no water or unnecessary steam can get in to spoil the texture and create bubbles or indentations.

Then, prepare the double boiler or steam bath. Steam the mold, now covered with foil, double layers for complete coverage, and over boiling water for about 45 minutes. Cool in the fridge, keep it there for at least 24 hours before unmolding.

Voila, the rest is perfection, a perfect heart-shaped leche flan that got a thumbs up from Carmen, the Queen of Pico who has platinum palate, she said " it has the right texture, flavor and so smooth! " And the best part, all of the leche flan was eaten up by Felisa on her birthday, she had three servings all to herself and today, June 22, 2010, a whole plate of coconut leche flan disappeared in less than 15 minutes. Now, that is good if I may so, based on how fast folks ate it and how they wanted more servings.

Tomorrow, I am supposed to deliver another batch for friends to snack on. I was asked why? Because Josephine started the circle of kindness when one evening, unbeknowst to me, she hands me a package of Sarangani Bay Marinated Bangus. I fried it the other evening when we could not figure out what to eat and we paired it with fresh tomatoes, fresh cucumbers and steamed green beans, with seasoned rice vinegar. Oh my, what a meal! But, then, I was still asked if Josephine gave you the bangus, how come other women got the leche flan?

Why? Because kindness is about paying it forward, it is multiplied exponentially that way when something is given out of affection, not out of expecting something in return, not a currency for getting benefits, but a currency of love for others! I learned that from Josephine and Carmen and I am simply passing it forward! In passing it forward, my summer feels abundant in grace and unexpected surprises!!

The Canyon that intimidated Me!

2010-06-04T21:39:00.000-07:00

This is me, working my earnest with kettle bells with a great trainer, QN, who keeps me motivated, not by guilt, but by reminding me of my worth, of my value, of my family and how I want to keep up with them. He also motivates me by reminding me of his worth, of how he does not just pick up any client, only those who value themselves to work themselves to a higher level of wellness and a better quality of life. His work ethic is legendary, he walks in on time, and works us to a full sweat at the end of an hour!
The 25 pound kettle bell I am holding for strength and endurance training, two weeks ago. Now, I am doing a 35 pound kettle bell for strength, and still 25 pound for endurance training, with short 30 second rest.
Wildflowers at the top greet me when I get to the peak of the canyon! I could not reach the peak of this canyon three months ago. I felt like my jaw would drop as I could not breathe as I walked uphill. Now, I can walk uphill, still with some difficulty, but not with jarring headaches, and not with a chest about to burst. Now, I know what it feels to be fit, to have stamina to reach the top! That is what a winner does, overcome challenges, step by step, until the peak is reached. Just so you know, this blog memorializes what I am doing for my health, and also to join the national program started by the First Lady of the United States, called " Let's Move Program."
Runners and Joggers that I have left in the dust! I never thought I can get to this point in my life, overcome obstacles, overcome my fear of heights, in favor of being outdoors, sweaty, and enjoying the beauty of Los Angeles' canyons and hills. I am so grateful to God when I reach the top! Why? Years ago, I could not even get to half of this canyon, without feeling like my lungs would burst, but after working out with kettle bells with an incredible trainer, I am making so much progress, it is so so motivating!
Yellow wildflowers - they symbolize the rising sun, hope for change, just like the colors of the Liberal Party, of our soon to be installed President of the Philippines, NoyNoy Aquino!

Victory, I reached the peak, the top, and I had a clear view of the city or somewhat smoggy view of the city. My shirt reads Health Care Reform, check!

Juicing for Health ( A Discovery, A Lifestyle Change )

2010-04-16T23:28:00.000-07:00

Wheatgrass that we add to juicing veggies...
The veggies we juice...
The parsley we add, according to my internal medicine physician, is a good anti-bacteria...
Close-up of what we juice: red peppers, cucumber, jicama, celery, spinach, orange, apple, grapes, and buried underneath, apple, calamansi if in season, and lemon.

I admit that I was biased in not juicing veggies and fruits. I remember this television program on Jack Lalane promoting his juicer and I swore off the practice of juicing. As to why, I had no idea, other than my default negative reaction.

But, when I got sick and I was open to fortifying my immune system, my husband developed this formulation of juicing vegetables. It was quite expensive to get all these fresh vegetables in the supermarket or Farmer's market, until we discovered a Persian market nearby which sold parsley, 3 bunches for a dollar. When we first juiced three years ago, parsley costs 6 bunches for a dollar. From $0.15 a bunch, we are now paying $0.35 a bunch. Still, buying the produce can range anywhere from $20 to a high of $54. It depends on what we want to add for the week.

This week, I added a new ingredient, singkamas or jicama. At times, my husband will add a slice of ginger, but the best tasting juice thus far is adding 5 calamansi fruits, whole into the juicer. We use an Omega juicer as it extracts mildly the juice and much of the pulp is slowly separated from the juice. A competing machine, which will remain nameless was purchased for $300 and I must admit, this machine, while efficient does not give us part of the pulp foam and fiber residues we want to see for volume and a bit of body on the juice we drink.

Another new ingredient we added is wheatgrass. We snipped a few and add it to the mixture. It gives a nutty flavor and a funky smell, but it gives me such a shot of energy which lasts for most of the day until evening, enabling me to write for a lot longer. This is an effective drink for me, as it keeps my "plumbing" clean, my stomach well scrubbed and what Dr. Oz on Oprah describes about one's poo being an S-shape. I will leave it at that and just to say that juicing has made my immune system much stronger. All throughout the year, I can stay clear of colds, except for an occurrence near the holidays given some of the crowded places we frequent with friends and families.

Well, that's it folks, the juicing practice has improved our quality of life. I am not as sickly as before and I have the stamina and endurance to do my exercise in the morning as an added bonus. Happy juicing and may God's blessings for good health be yours! Of course, we have to do our part first!

Email me if you want the recipe or search through this blog...it has the precise formula we use. Again, may you adopt juicing as part of your lifestyle! It truly works for me!

An Oscar Weekend 2010

2010-03-30T13:51:00.000-07:00

The star of my Oscar party, an organic salad with arugula, shredded cabbage, heirloom tomatoes, avocados, limequat ( combination of lime and kumquats but the skin is edible ), raspberries, mango slices, jicama, organic winter green salad mix. Yes, I cheated with a bottle of citrus dressing from Feast from the East, but later as the bottle of dressing got consumed, I reverted to my own salad dressing: olive oil, balsamic vinegar, salt, garlic, mustard and one teaspoon of sugar or honey.

Nancy 's hands preparing her condiments for the fish taco, prepared by Corina, with help from Sergio. They chopped tomatoes, made their own salsas from scratch and Corina made her own breading for the Vietnamese basa fish ( aquacultured catfish ). Wow, it was a blast!
Corina, with her breading by her side, and the Vietnamese basa fish for fish tacos.

The moonrise that my hubby and I watched one shivering Los Angeles night. We caught the sunset and the moonrise and walked the trail down in moonlight. Okay, yes, sometimes, in my old age, I am hopeful for romance and it gets manifested even if so cold, so windy but oh, so delicious a view!!
So, are the blooming reddish pink roses in my neighbor's front yard, tended by " Green Art " Landscape Services.
Corina, pictured above is my first born. Below is her toddler photo.

I like to indulge her with a week long celebration of her birthday not so much with parties, but with new services, like a new make-up and a hair-do by Rodrigo Alcover, dressed in red in the photo above, or her own wedding dress designed by a Parisian-inspired haute couture atelier, Carlyn Nuyda Calloway, CEO and Founder of Thumbelina Designs, Inc.

Okay, now, na...I am no fashionista, but I know what beauty is when I see it. And my daughter is a first rate fashionista but does so at bargain basement prices. She is quite incredible at finding deals. Recently, she bought me Nike workout clothes which I normally purchased online for two thirds more of the prices she bought them. She does not skimp on value, but she finds them at bargain bottom sales.

It reminded me of my trip to Europe where we found necklaces for sale at $2, yes, just two dollars, but with the artisan craftsmanship of silversmiths from India. Apparently, Indian -French folks import necklaces and jewelry made by Indian silversmiths and sell them in Parisian farmers' markets at a dollar or two. It was quite a find for me and my friend who explored Paris last spring.

Anyhow, one weekend after her makeover, she cooked lasagna for my friends. She decided to make it semi-vegetarian and added spinach and mushrooms to the lasagna, perhaps inspired by our dinner at L.A. Tavern where a vegetarian lasagna is to die for. LA Tavern's lasagna has wild mushroom, garlic, asiago cheese for $27. But, the one made by my daughter was priceless, she added carrots and a unique brand of sausage and two different types of cheeses. My friends raved about it.

The star of my Oscar party was an organic salad with arugula, shredded cabbage, heirloom tomatoes, avocados, limequat ( combination of lime and kumquats but the skin is edible ), raspberries, mango slices, jicama, organic winter green salad mix. Yes, I cheated with a bottle of citrus dressing from Feast from the East, but later as the bottle of dressing got consumed, I reverted to my own salad dressing: olive oil, balsamic vinegar, salt, garlic, mustard and one teaspoon of sugar or honey. I am cooking more from vegetables and fruits and it makes me feel triumphant when most of the items in our refrigerator are green vegetables.

How did the Oscar turn out? Well, the most memorable one for me was Sandra Bullock in how she raved about her husband, Jesse James. There was Monique who also spoke of her love of her husband and Jeff Bridges who heaped on his admiration for his two decade - long wedded wife. I thought it stood out for me in how these actors and actresses revered their families and their spouses.

Back to my Oscar weekend, it felt good to see my daughter with her new makeup and hairdo. Here is her toddler photo years ago, I dare not say her age for fear of being censored. Anyhow, she is a fine woman of substance and I love her a lot!

Let's move, buddha's hand of 13 fingers and banana bread!

2010-02-20T19:47:00.001-08:00

Harana Men's Chorus, led by Music Directo Ed Nepomuceno
Banana Bread with Mango Slices and Orange Zest, next to 13 fingers' buddha's hand aka as lemon and new blooms on the orchid ( it took a year for it to bloom in my kitchen window )

Mangosteen and Chico, purchased in Westminster, CA -- tropical fruits normally found in the Southern Part of the Philippines...

Let's move!

I woke up at 530 this morning, eager to do an uphill walk up a canyon in Los Angeles, in keeping with the First Lady Michelle Obama's Let's Move Campaign. I chose to be part of it. It feels good to be fit, healthy, and full of energy to do the chores of the day, a much better quality of life!

I was in Leyte 3 years ago. Walking was easy for me, but for my asthma, my legs were strong, physically I could tackle the strenuous trails, but my lungs gave up at times. I was then physically fit, doing aerobics on the treadmill, elliptical, lifting weights, doing pilates so travelling was easy, walking was easy, except for moments when asthma took hold of my lungs.

Now, with my asthma under control, I want to be in charge of my body. It was a quick decision for me.

I decided it was time to be in charge of my body instead of my body being in charge of the quality of my life. This time, I want it to be different and part of the motivation is my daughter's wedding. It is a mother's dream to be next to her beautiful daughter, Corina Teresa Delacruz in her upcoming wedding to Sergio Nino Flores, and to satisfy my ego, to look not that much older, to look not much fatter, just fit and healthy!

So, let's move, I told myself. Get out of bed and let's move!

Take charge of my life. Wow, for awhile it felt difficult to write about this, to acknowledge I am in fact in the last two seasons of my life, fall and winter, having lived my spring and summer seasons.

I used to take pride in introducing myself as the youngest in a group, graduating 14 years old from high school, and 19 years old from a five year college degree. I will not claim to be smart, but it was an economic necessity for my mother, who did not have reliable babysitting and decided to enroll me at 4 1/2 years old in first grade.

Not anymore, I am now the 'oldest' in a group. One time, I joined the Wide Eyed Writers Workshop, led by Brandy Lien Worrall and Shirlie Mae Choe. I was the only 50 year old participant, the rest were 30 years old and under. I felt amused to be with these young adults and found it quite intimidating that they could be creative on demand: compose a poem or a rap or a story in less than an hour. Wow, that takes innate talent, I told myself!

And now, in my fall and winter seasons of life, I find that I am as creative as I wish to be. I have been writing now for 2 years, completed 24 stories the first year, did 64 editorial column submissions the second year, and with four front pagers to boot. And when I am not writing, I am cooking, creating recipes, even baking new ones.

It is something I am proud of, and my thanks to these young folks who helped liberate my creative self, formerly caged by years of resentment, anger, fear, and bitterness. It took arduous work to 'do the work', examine, challenge and remove these encrustation. Now, I am freer to write, until I dry up for lack of inspiration. Then, I keep moving, yes, moving gets me going. And music keeps me going.

In a week's time, two events converged to make moving so necessary.

First, my brother - in - law, Eduardo Alcantara got a triple heart bypass, one that kept him in intensive care's hospital bed for awhile, ala Pres. Bill Clinton who also got a stent recently to open up a blocked artery.

Second, I injured my back when I slipped when water from the dishwasher drain flooded the kitchen. After slipping, I went about my normal routines. I neglected to apply cold compress to the injured part. Instead, I went to a movie screening, cooked for Director Dante Nico Garcia and Bennie Salindong and visited for hours. My back was already 'talking back' in the evening, but, I dismissed it as simply tired from what I did.

The next day, I could barely walk. Bending down hurt my back. I could not even walk without my back hurting. When I applied hot compress, it gave me some relief. A full body massage allowed me to walk and even drive the car with tolerable pain. I pushed myself to move more the next day, but it was not a good decision.

With an aching back, cooking became too much to do. I got 'grounded' by my spouse, Enrique who insisted I cancel all meetings and heal myself first. I rested, but the pain did not abate. It got worse.

While lying down for 2 straight days, I realized that was not the way I want to live. Being on my back, incapacitated, and in pain limited me and with a deteriorating quality of life that is unfulfilling to my creative self. I was miserable, unable to write.

Six days later, I got better. By the 7th day, I worked out with my family, using kettle bells. The kettle bells resemble a kettle, round, hence the name, but with a U-curved handle. It takes a cluster of muscles to carry the weights, to make sure the wrists are straight, not bent the wrong way, and it takes precision to move the kettle bells.

The next day, all my muscles talked back. It was a very loud conversation, I took noticed of where these muscles were all located.

Back to Moving.

I started at the bottom of the canyon. Halfway through the canyon, our companion, Sergio had already completed a run uphill and now is going down. I was barely navigating a third of the canyon. Yet, I felt determined to reach further than the resting bench where I was before, a half mile up the canyon.

At the end of this uphill climb is a lovely view of Los Angeles, without the brown blanket enveloping the city. In a few hours, it would be different, it would be hot, as the sun rises in its full splendor, and the canyon filling up with runners, and folks who walk their dogs.

I moved slowly, still recovering from my muscles 'talking back'. I reached the next bend, about a mile or so. I wanted to go one more mile but my legs stiffened. I stopped and the sight of my husband coming down the hill got me excited, for now, I can have some support. But, his strides were longer. I assumed the same long strides, but still felt short. So, I told him to proceed.

Two strangers boosted my spirits " You are doing well. " " Keep going ", another said.

I did two miles. When I got home, my legs could barely move. I could not fix breakfast. My hubby fixed it for both of us, and with a good cup of coffee, I was filled with energy. A buddha's hand at the center of our table caught my attention.

The buddha's hand. I stared at it for awhile, wondering why 13? A friend, Nonoy Alsaybar came by to drop off 20 pounds of navel oranges. He looked at it and remarked " It is looking more like a devil's hand. "

Well, readers, if there are some of you out there, leave me a note, and let me know what it looks like to you. But, still why 13? Is it like Judas, the 13th apostle?

Unable to find my answer, I opted to bake banana bread, but altering my core recipe.

Banana bread with banana chips.

The changes included dried banana chips, instead of walnuts, diced mango slices, orange zest and orange juice.

1 stick butter
2 eggs
1 1/4 cup sugar
1 tsp. salt
3 tbsps. sour cream

1 orange, add juice of half, zest entire orange and add to recipe
2 ripe bananas
1 1/2 cup flour
10 slices of dried mango, cut in thirds
1 tsp. vanilla
1/2 tsp. baking soda

Cream butter. Add sugar. Add eggs, one at a time. Mash bananas. Add sour cream. Add salt. Add flour, sugar, the mashed bananas, orange zest, orange juice, dried mango slices, vanilla and baking soda. Bake at 350 F for 45 minutes or longer until the toothpick comes out clean when inserted. Do not overbake. It is baked when the toothpick comes clean and brown on the top surface. Serve with a good cup of coffee or hot tea. Sometimes I serve it with white cheddar cheese or cream cheese.

Since I am exercising this week, I cannot have the banana bread the way I want to, a slice for breakfast. Instead, I invited the Harana's Men Chorus, and tonight after their practice, they will have my banana bread. It satisfied my culinary artists' sensibilities without undermining my exercise routine or my 'get moving' program. First Lady, I am sticking to this national program, Let's Move, it is a matter of national interest as well as personal interest for a better quality of life. As I want to listen to more of Harana's Men Chorus Concerts and live music so I can live better!

It is about Intentions!

2010-01-27T15:53:00.000-08:00

“ Respect from outside is a fine thing, but inner respect is crucial. It is difficult to respect ourselves if we do not know what we are doing and why we are doing it. If we do not come from a place of clarity of purpose, and the respect for ourselves that flow from it, none of our actions will be fruitful. “ Gay Hendricks

Yesterday, I was fretting that I had not quite decided on a dinner menu to feed 15 folks, actually 19. I am not beyond ego yet, though I try hard to displace it. I could not decide as my mind was in control of my creative space and eager to “ impress folks “. The more I heeded my thoughts, the more I became misguided. It got to a point where I had butterflies in my stomach. All I had was disarray, cookbooks to look at, notes, and nothing definite 24 hours before the event.

My prior experiences of overfilled tables became overstuffed guests, who got confused with what to eat, end up choosing not to eat and so much left-overs. Yet, when the table is balanced, and the serving portions are enough, the guests go for seconds, the desserts are devoured and there are no left-overs. So, I decided I wanted a balanced table.

I reflected and gave the event some distance. Wisdom says when you are under pressure, the slower you should move. So I did.

I looked back. I remembered that I have been cooking since 4^th grade with my father. Yes, my dad taught me the basics of sautéing and how to extract flavors.

I reflected some more on what this invitation means, at least my intentions. I wanted to create a hospitable space, an inviting space where folks can have good home-cooked dinner and make music together.

Who got invited?

I invited musicians and Filipinos with musical talents to share: Bob Shroder with his flute; Lito Molina, with his violin; Sir Ric Ickard with his guitar; Dra. Charito Sison on the piano, and a tenor, Pete Avendano, who sings at Immaculate Heart of Mary Church. I also invited the founders of the Filipino American Symphony Orchestra, Roger and Cora Oriel.

If you know me, I get nervous around authority, it is not because Cora and Roger make me nervous, but they are the publishers of the paper I write for, so in a sense, they are my employers. I was also nervous as other good cooks were coming to my house for dinner and that was enough to put me into a tailspin. My competitive spirit was getting the best of me.

I visited Suzan, my former Taliba editor. I brought her and her son leche-flan. I shared with her my anxieties. She was accommodating and suggested two winning dishes: sotanghon to warm up folks from the rain and green salad to go with the salmon.

I relaxed. I decided to trust my instincts. The menu got created 8 hours before the event: baked salmon, chicken sotanghon, green salad, brocollini with shaved parmesan, pasta with marinara sauce and cheese with roasted cauliflower and tri-colored bell peppers, seared and braised ribeye steaks and steamed rice.

I covered all food groups, just in case folks have allergies to one protein group. I had a plate of appetizers: twisted cheese sticks, marconda almonds and garlic adobo peanuts. I served both red and white wine and orangina for non-wine drinkers.

As the day went on, rains poured. Evacuations were ordered in the foothills, particularly in the burned areas. There were hailstorms, ice, tornadoes and even, howling thunder. In the Los Angeles River, a man caught carp using his bare hands. Los Angeles was wet all through out.

The evening’s attraction.

The attraction for the evening was Jamie Lazzara, an American violin-maker who went to Cremona, after she took lessons in woodworking in Los Angeles. She realized she loved working with wood, so she has been crafting violins for 30 years in a shop in Florence. Each year, she makes 4 – 8 violins, one of which was for Itzhak Perlman, who played the Lazzara violin during President Barack Obama’s inauguration in January 2009. Jamie was self-effacing, humble and told us that Perlman's Stradivarius violin would have cracked in sub-zero temperature so, he played the Lazzara violin.

All her violins are commissioned, meaning, they are not done, unless someone gives her a deposit. When she finished our violin, a gift to my husband, I did not want to pay for the shipping costs of $1,000. So, my family and I went to pick up the violin in Florence, our first trip to Europe. That was 2002.

Every two years, Jamie visits her family and she services the violin she custom-made, either by fixing the bridge, or adding a new coat of varnish. This year is no different. And this year, Giovanni accompanied her.

Generosity of musicians inspire my cooking.

I had another revelation – artists and musicians are the most generous folks on earth. Invite them and if they are free, they come. The same with photographers.

I wanted to make the best dinner for all of them, a nutritious, home-cooked meal prepared by my own two hands, pouring all my love into the details.

I had one concession, desserts from my favorite bakery, La Maison du Pain where I ordered lavender creme brulee and chocolate chip cookies, which Cora Oriel happily paid for.

Salmon was thawing for two days inside the refrigerator. I examined it, flesh still firm and it is now ready for baking. I prepared the marinade: butter, lemon zest and brown sugar and tasted it. A thumbs up. I only need to make sure I do not overcook it. I refrigerated it after filling the belly with the marinade. I figured with 20 lbs. of salmon, I would need 4 hours at 300 F. And enough time to cool it down before I serve it.

I decided to bake it at 1pm, and serve it at 6pm. I wrapped the salmon in parchment paper and since it was such a humongous salmon, I split it in half. I had a pan of water inside the oven to provide moist heat, not dry heat.

I roasted the cauliflower with olive oil, pepper and butter. I did the same with orange, yellow and red bell peppers. Butter and olive oil are twins, I found out particularly in roasting. By itself, it burns, but together, they don't. I did not time it, but roasted salmon at 375 F. I used my nose as an indicator -- a distinct smell of the vegetables when fully cooked.

I started the marinara sauce: olive oil, butter, garlic, and fresh tomatoes about 8 pounds worth. I boiled it for at least four hours over low heat, added some red pepper flakes and towards the end, added few basil leaves. Smelling it inspired me more.

I cooked the pasta al dente and cooled it in the refrigerator. With my paella pan, I thought of decorating the pan with the pasta, marinara sauce, cauliflower and bell peppers, except I left the pasta in the pan. I also added shaved parmesan cheese on the pasta, careful that I gave it a hint of cheese not kill the flavors with cheese.

This is what I learned from taking classes in Provence, France – the subtlety of cooking, the hinting of flavors, the muting of flavors, hinting at them, and layering them: roasted cauliflowers – the caramelized flavors, with the bell peppers and their the sweet, roasted flavors, and the pasta with marinara sauce and cheese. When I tasted it, I gave it a thumbs up. So far, so good.

Then, I marinated the steaks. I asked my husband to pick some calamansi fruits in our backyard. I told him to be generous. He picked enough and I used them all. I added garlic, olive oil, and reduced sodium soy sauce, but barely two tablespoons, as I also added Goya adobo seasoning liberally. That is the secret to my cooking – goya seasoning whenever I can, paired with calamansi.

Back to the refrigerator, I can sear the steaks, braise them or bake them later. I apportioned half a steak for each person so they can enjoy all dishes: salmon, chicken sotanghon, pasta primavera and green salad mix.

I took out my blue and white salad bowl to prepare the green salad. I laid out the green leaf lettuce, added the red heirloom tomatoes in the middle. I segmented an orange and distributed it in a circle. I did the same with Persian cucumbers. Then, I took some glazed pineapples and diced them. I shredded some cabbage and laid it as a nest around the green salad mix and finally marconda almonds in the inner core of the circle. I found a way of building my salads: a core of vegetables, a circle of colors, a layering of textures, one type of berry, and the key, a good citrus dressing. I included by its side the other half of the roasted chicken. It was a perfect salad for me, as it depicted all the colors I have in my garden.

I started the chicken sotanghon soup. Except I had no leeks, which is my secret ingredient. In the middle of the rain, I went out to get my supplies. Good thing, I am but five minutes away. I decided to roast the chicken breast to intensify the flavors. I sautéed the leeks, garlic, ginger with raw chicken pieces until their flesh turned to cooked. I added fish sauce and added chicken stock. Then, the sliced, roasted chicken, seaweeds and saffron strands and more water. I wanted enough water and only hints of sotanghon. Next time, seaweeds can stay out and so with saffron, for they leave somewhat of an unsual flavors and the Filipino memories of sotanghon is centered on garlic and ginger tastes. So, I made sure I had roasted garlic as a condiment.

In making soups, I add bonito or miso – another source of salty seasonings, something I picked up from another chef, Rick and my homemade marinara sauce.

Except that idea is not applicable for clear chicken sotanghon soup. I added fresh spinach just before folks walked in and served it in heated nambe bowl, a metal bowl that keeps its heat for hours. It works like the Korean clay pot, and holds the temperature of the cooked foods.

At about 6pm, I started to assemble all dishes. I heated up the roasted pasta with marinara sauce, reheated the cauliflower and bell peppers and plated it in my paella pan, decorated with lettuce leaves, rosemary bushes from my garden. I took a large banana leaf from my garden, washed it and laid the tail end of the baked salmon.

Hmm, looking good, I told myself. I was building up the table. I had also steamed brocollini, added the parmesan cheese shavings and plated it. I also took out the heated nambe bowl and served the chicken sotanghon with fresh spinach. Last, I laid out the pan-seared and braised steaks.

I said another prayer that all my guests enjoy the evening.

Folks ate their fill. The musicians took turns: from the guitar, to piano, to viola, to violin and the flute. I thought for awhile I had gone to heaven, as I could not wipe away the smiles in my face. I was filled with joy and I hope that everyone did too.

And Giovanni, who came with Jamie, he composed an Italian song on the spot to say thanks. I knew at that moment he had a good time for his creativity was unleashed by the magical moments we all had, listening to music that night and eating food that I cooked from scratch all by myself.

A blogger, Rene Villaroman, wrote about this evening as Food vs. Music, whether my cooking could hold up to four musicians. I honestly would defer to these musicians and say, they won. For me, I won my internal battle and left behind my self-doubts to recapture my innate source of inspiration to cook these many dishes.

Morsels of Love

2009-11-24T14:24:00.000-08:00

Lavender-infused leche flan.
Roasted potatoes, sweet potatoes, butternut squash with garlic and rosemary.

Roasted ducks.

Doing thanksgiving for a family group of 15 or more can normally make me nervous. Of course, any host would want it perfect. I am not beyond that, I am part of that group of hostess/cooks. Yes, I have double roles. I want to make sure that folks enjoy the meal, but also to create an environment where folks can be who they are, but still play, have fun, enjoy or simply cuddle in a corner with a book in the library. It is any which way you want to be, to a certain extent. Since of course folks are coming for a group meal, I do would like to hear their stories, how it has been for them throughout the year, without being obtrusive, without interrogating, but just simply being with them.

So, there, I have declared my intentions of why I host Thanksgiving, it is my favorite holiday of the year, for I do have a lot to thank for, especially this year, when most of my dreams for the year got manifested and became true: starting with electing Pres. Barack Obama, a trip to Paris, cooking classes in Provence, a trip to see the tulips in Kuekenhoff, a moment to whisper gratitude to Oprah for what she does for all of us, and now, an interview that simply converged all these experiences together, an interview with Thumbelina Designs, Inc. , which I will be posting in my other blog shortly. Shortly, meaning a few weeks from now after it is published.

I rearranged the rooms, because I wanted a community table, one where all can sit down and just hear stories from one another, instead of vanishing the vintage adults in one room and the younger adults in another. This year, I wanted us all together.

Menu.

I made a list of tasks to do. It took me two days to decide on the menu: Theme is using oranges and fall's harvest from the gardens: oranges, lemon grass, calamansi, lemons, mandarins.

mini quiches

duck a' la orange ( crispy skin is desired )

pork lechon with liver sauce ( crackled skin is desired )

guacamole salad

cheese bread from La Maison du Pain

sotanghon ala Sarah

roasted fall veggies

lavender infused leche flan

pecan tart

lemongrass tea with cinnamon and calamansi

Day 1.

It started on Sunday, Day 1, when I bought all my flowers: leesyanthus, white and red casa blancas, no sunflowers this time as the sunflowers from last week are still good, a bunch of wild flowers, the deepest blue purple I found. I was so busy going from stall to stall with my flowers, that I did not notice two bouquets of casa blancas were lifted from my cart. So, I went back to Jeff, said a prayer for the flower thief and offered him/her a prayer that perhaps h/she had a higher need. Jeff wrapped the bouquets of casa blancas and as I was paying with a check, he said no, but I insisted, he took my pen and wished me Happy thanksgiving. Now, even with a bad incident, for Jeff to turn it around and make it for more wishes of good thanksgiving, I got in the right mood. I will for sure bake him a loaf of banana bread with raspberries and orange zest.

So, anyway, back to buying my produce, I went to Doug Powell's stall at the Farmer's Market, and I picked my butternut squash, sweet potatoes, shallots, potatoes all for my roasted fall' s harvest. His daughter, oops, her name escapes me at the moment, gave me a pumpkin and wished me a happy thanksgiving.

Day 2.

Even my trip to Trader Joe's was uneventful, I got all that I needed, no traffic, and no lines, of course, it was a Monday at 10 am, a vintage woman with platinum hair even helped me with my questions: will sharp cheddar cheese work with aged gruyere cheese for mac/cheese dish? She said yes, it would, but I decided that mac/cheese is a daily offering in any restaurant or cafeteria, it may not be that special. So, no mac/cheese.

This day, I made leche flan, lavender infused. You are wondering where is the recipe? It is in a prior posting on my blog, but to make it easier for you, the readers now, here it is.

1 can of condensed milk

1/2 can of water

6 egg yolks

1 tablespoon of sugar - put on the mold, caramelize the sugar, meaning, heat the sugar over low flame until it turns brown. No need for water, just watch it carefully until it browns. Then, with the brown liquid, swirl it around until the flat bottom of a mold is fully covered. Set aside to cool.

In a low flame, add 1 can of condensed milk, 1/2 can of water ( using the empty condensed milk can as a measuring cup ), add two tablespoons of lavender flowers. Boil over low flame. Then, filter over a strainer to remove the lavender flowers.

My initial taste of the liquid is muted lavender taste. So, I made lavender syrup. When I plated the leche flan, I poured lavender syrup on the plate first, then, unmolded the leche flan.

Day 3.

It is the day for preparing orange sauce and lavender syrup. It took me most of the morning. But, it is so worth it. The orange flavors are coming through, or should I say, the flavors are present.

1/4 cup sugar

2 tablespoons water

2 tablespoons sherry vinegar

1 1/2 cups orange juice

2 tablespoon shallots

1 1/2 cups chicken stock or water

4 oranges, sections cut from membrane

1/4 cup unsalted butter

1 tablespoon orange zest ( use the zester, rub it against the orange peel, they come out shredded in texture or peel the orange and slice the peels to desired size, I minced mine. )

Boil sugar and water, until syrup caramelizes a golden brown. I did not do golden brown, just light brown. Add sherry vinegar, careful with this step as the steam starts to form. Add shallots, water is what I used as I wanted it muted, not too rich. Stir in orange sections. Simmer until reduced to less than a cup. Add butter and a one tablespoon orange zest. Set aside. This will be my accompaninent with the crispy duck.

When I made the orange sauce, I made a mistake, instead of stirring in the orange sections and orange zest just before serving, I boiled them and that left a pronounced bitter taste. The preferred sauce for the roasted duck became the Mang Tomas Lechon Sauce.

Let us offer some good wishes that the duck comes out crisp as intended.

The idea is to have all the flavors, but not too rich. I learned self-restraint as the other day, I made this wonderful seafood soup, it was good, but it was so rich, that after four spoonfuls, I stopped. That is what rich tastes does, it satiates you fast and that is not good for me these days. I want folks to linger with their food, where surprise flavors wake up in the back of their tongue as they chew and swallow. So restrained in flavors and muted in placing different flavors to my dishes is a new theme for me.

Day 4.

I baked banana bread with raspberries and orange zest. It turned out okay but, it is kinda low in raspberry flavor, as half of the tub of raspberries had to be thrown out.

After baking four batches, reserving most as thanksgiving presents, for drop-in friends, I was invited to see a screening of Delhi 6 by Janet Nepales. First, we went to lunch at Spago's and the menu was extensive:

When I got home, I was so inspired, I started marinating the two ducks, using sage, thyme, lemon zest, orange zest and salt. Then, I made slits on the pork loin and inserted garlic cloves, and seasoned it with adobo seasoning ( only the Goya brand, I tested the others, they do not compare to the Goya ), garlic salt and lemon zest. I baked it at 325 F and after an hour, the pork loin was done. I tasted a slice and it was so right on..just enough citrus, just enough garlic and just enough salt.

Then, I refrigerated the ducks to dry overnight in the refrigerator and tomorrow, they will cooked using the rotisserie.

Day of Thanksgiving.

I offered a prayer first that all turn out well. I prepared the vegetables and salad mix. The roasted vegetables were flavored with rosemary and minced garlic and sauteed with olive oil. After searing all the vegetables, I baked them to fully cook at 350F for another 30 minutes.

Using residual heat from the oven, the roasted vegetables got cooked some more. I reheated the roasted pork loin and inserted a thermometer to make sure that the pork was well done at internal temperature of 165 F.

As to the roasted duck, the rotisserie plan worked out well and the ducks were roasted at 300F and after two hours, two 5 pound ducks were done. I decided to crackle the skin at 500F for another 20 minutes.

The rest was laid out at the table with help from family members. I got so excited to have a table of 13 happily seated at the table, but what gave me inner satisfaction was the roundtable exchanges of " what I am thankful for ".

And what are they? Lord, we are thankful for: our mother's health, for our lives, for our spouses who allow us to go camping by ourselves, for our mothers and fathers for enabling us a debt-free college education, for our own health and no emergency hospitalizations for a change, for our jobs, for our community, for being able to stay rent-free at parents' house, for being supportive of our higher education goals, for keeping us in college when some of our friends could not afford to continue, for giving us photography jobs, for giving us jobs in doing make-up for others, for our education courtesy of the military, for our jobs, for teaching so our children can go to college, for going to work to support our family, and lastly for the generosity of folks who allowed dreams to come true: to visit Paris, Amsterdam, Provence, Philippines and to see Oprah in person.

Not content yet to end the night, my daughter suggested to go see a movie, " The Blind Side ", starring Sandra Bullock. Our 94 year old mother-in-law, mother, grandmother agreed to come. Imagine that! She had the energy to simply go along. At the theater, she was so wide awake and stayed engaged. We all had a great time!

A fall-inspired Sunday dinner for 2

2009-11-08T20:39:00.000-08:00

Yup, it is dinner for 2. Regardless, I like to do it as if our table is an empty canvas to be filled with sensually appealing colors, flavors and textures. Tonight, I went with what is available in the farmer's market: broccolini sprouts, arugula and romaine mix, wild salmon and jumbo shrimps. And of course, baguette from our favorite bakery's La Maison du Pain.

*****

Salmon and Shrimps with Olive Oil and Garlic ( I want to call it vampire shrimps and salmon, because I use lots of garlic, a whole bulb enough to kill a vampire. ) I have no scientific proof for that, only old wives' tales.

olive oil, 3 tablespoons
butter, one tablespoon
goya adobo seasoning
a whole bulb of garlic, skinned and macerated cloves

Heat up the cast iron pan. When fully hot ( unable to touch, but the heat can be felt three inches high from the pan ), add olive oil and butter, and quickly, the macerated garlic. Add the shrimps, when they turn pink in their shells and the meat inside is no longer raw, about 3 minutes ( do not overcook ), they are ready. Set them aside.

Take the salmon fillet and apply generously Goya adobo seasoning on both sides of the fillet. I chose wild salmon, the preferred in our family, and luckily they were available at the Farmer's market. I took it home, with a bag of ice, as fish is a perishable product, that needs to be refrigerated. In lieu of refrigeration, a bag of ice is an alternative. Well, that also goes for the shrimps..., with bagged ice as its partner in transport.

Sear the salmon, skin first, over medium heat, in the cast iron pan with olive oil and butter. Folks ask me why the combination - because by itself, butter will burn, so will olive oil and the worst taste is burnt oil. But the combination allows a higher temperature to be attained without burnt oil taste. Searing is done when you can move the salmon with a tong with ease and it can be turned over and ever so gently please so as not to ruin the fillet. Sear the other side.

Observe the sides of the fillet, you will see a change in translucency. Why is that observation important? It will be the visual indicator of how fish cooks, without overcooking it. Observe the raw salmon's color, and notice the color of the fish as it cooks, just before the sides of the fish turn white, remove the pan from the stove.

Pre-heat oven to 350 F, and finish cooking only long enough until the salmon flakes off. Turn off the oven. Why? Residual heat from the pan and the oven's give the fish additional cooking time. It would be enough to finish the cooking of the fish, without the risk of overcooking.

My hubby of course complimented the salmon as done just right! I do not live for his compliments, but it is nice to hear it especially since I try to make a masterpiece of my cooking each night, well sometimes, I only manage colors and textures, and flavors will be off. That happens when I am in a foul mood. So, when I am in that funky mood, I do not like to cook.

*****
Garlic Parmesan Bread

Baguette from La Maison du Pain
Three cloves of garlic
1 tablespoon of butter or more, if needed
Parmesan cheese ( two thick slices )

Use a small processor, a 4 cup size. Add mashed garlic cloves, 1 tablespoon of butter, 2 slices of parmesan cheese and grind into a paste. Break open the baguette and apply the paste. Place in a pre-heated oven at 375 F for 5 minutes, enough to melt the butter. This cheese is not mozarella, so it will not melt completely, and there will be bits and pieces when you bite into the baguette. But, this is just the yummiest garlic bread you would have tasted.

How do I know?

Well, Steve came up with this recipe, we watched him melt the butter, add the garlic and grated parmesan cheese as he prepared the garlic bread to go with the gumbo. I decided to tweak his recipe and not melt the butter, and just allow it to happen when the bread is heated in the oven with garlic, butter and parmesan cheese paste. My hunch was right, and I saved myself an extra step of melting butter in the microwave. And it is so good!

*****

Arugula and Romaine Mix
Jicama, skinned and cut up into pieces
Heirloom Tomatoes, sliced
Persimmons, peeled and cut into quarters
Broccolini Sprouts, raw ( a handful )

Dressing: Use a processor and mix in 12 tablespoons olive oil, 1 tablespoon seasoned, gourmet rice vinegar and 1 tablespoon balsamic vinegar with raisin syrup, salt and pepper. If a bit sour, add a teaspoon of sugar. It is slightly sweet, citrusy, light dressing. Add the dressing to the salad mix.

We decided our dessert is either cinnamon/lemongrass tea ( which my hubby makes from scratch, using lemon grass from the backyard and cinnamon sticks - he has a precise formula that after boiling them together, a very tasty tea that is not too sweet and slightly lemony in taste) or brewed colombian coffee.

The entire meal took me 20 minutes to cook, including preparation time. It was gone in less than 10 minutes.

I wish sometimes for the European way of eating, three hours at the table, prolonged conversations, so much laughter and of course two glasses of wine at dinner time.

Except, for me, only my hosts get to drink, as I am allergic to wine!

Ha, ha, I am actually okay with the American efficient way of eating, I get to blog afterwards and feel like I am preserving the family's recipes for the next generation.

Actually, I love blogging what I cook and what I create. It keeps me motivated, particularly when readers stop me at events and tell me they read the blog. I just wish they leave the comments on this blog instead.

Bon Appetit, till the next one!!

Uphill Climb to Organic Lifestyle

2009-10-31T19:20:00.000-07:00

Butternut Squash and Sweet Potato Soup with Caramelized Shallots

Eggs Josephine ( Poached Egg over Crabcakes and Spinach with Rosemary Potatoes

View of Los Angeles from Runyon Canyon Park in West Hollywood

Runners and Walkers going Uphill to Runyon Canyon

I started at the bottom of Runyon Canyon and already, my heart was pumping fast. It is such a steep climb that by the time I got to the entrance of the park, I felt my chest about to burst. Not giving up, I walked up some more, with sweat running down my forehead. The climb uphill to the first bench and a few feet beyond got me going and my heart got used to it.

I just had to stop a number of times to soak in the view of Los Angeles. I am posting the photos so you can have a sense of that day.

Yes, it is beautiful day in Los Angeles! The dogs were unleashed and they were running up the canyon. Some of the hikers are so fit, they took the more steep climb uphill. As for me, I just modestly walked up the first part of the canyon, inching my way up to the top. But, today, did not quite make it. I was too tired to go on and started my walk downhill.

By the time I got down, Activate folks were giving away their berry, orange, fruit punch and lemon lime drinks. It is kinda a cool drink, with liquid vitamins stored on the cap and several twists to the right releases the vitamins into the drink. So, it felt like you were interacting a bit more with your drink before gulping down the liquid. As to their vitamin claims, I leave that up to you, the consumer, to make sure they are substantiated to be true. At any rate, a free drink at the base of the canyon after a vigorous climb is so so welcome!

With hungry tummies, La Maison became our breakfast stop. Surprisingly, when I ordered La Maison breakfast, Rio surprised me with a new entree, Eggs Josephine: poached egg, crabcake and sandwiched in between is sauteed spinach, with a side entree of rosemary potatoes. It was so so good that my hubby remarked " a sexy entree " and all I could say was fabulous! It was so worth every bite and every dollar we paid for both. On Saturday, cheese roll was available and I grabbed my half dozen. While waiting for breakfast, Sienna came with Cayden and their mom, Bettina and it became such a reunion of neighbors. Bettina even split up a pecan tart with me, so yummy!

After a fruitful day of exercise, a good breakfast and a reunion with good neighbors at the bakery, I got home and wrote some more. Tonight, I am blogging for I felt like experimenting with fall harvest: sweet potato, butternut squash and shallots. The inspiration came from seeing our First Lady Michelle Obama become first farmer in harvesting sweet potatoes with middle school children. A wheelbarrow full of sweet potatoes, some 700 pounds of produce were harvested from about $150 worth of treating the soil, seeds and plants. A great bargain when you think of it, aside from being good to Mother Earth.

When we are good to Mother Nature, as the folks in Gaviotas did in Colombia, after planting 6 million trees, they turned a desert into a rainforest with a thriving economy from rainwater processed into bottled water, with plastic packaging like legos, that are used as toys later; and paint thinner, and other cosmetic raw materials harvested from the barks of the trees.

We may not have to harvest from the barks of our trees, but in our back yard, we can plant, just like the First Farmer/First Lady, and then, from that harvest, experiment with making soups, which I did tonight.

It is called Butternut Squash and Sweet Potato Soup. Okay, do you want to know how I did it, it is so simple...

2 Shallots, sliced thinly ( slice them thinly to caramelize them and use them as garnish when serving the soup. )
2 Sweet Potatoes ( peel and slice into cubes )
1 Small Butternut Squash ( peel and slice into cubes )
Fresh Ginger ( slice thinly a few pieces )
Salt
Ground Ginger ( one tablespoon )
6 cups of water or chicken stock

Heat up your pot. Add olive oil and few tablespoons of butter. When the oil is heated, add sliced shallots until they turn brown. Set aside some as garnishes. Add ginger and when the oil is infused with ginger ( smell the waft of ginger from the oil ), remove the ginger. Add the sweet potato and butternut squash. When browned, add ground ginger and salt. Add 6 cups of water. Boil until the vegetables are soft. Use the lowest flame and do slow cooking. As you cook the vegetables, a sweet organic aroma fills up your house. Then, you know fall is here.

Before serving, use a potato masher to blend in all the vegetables, or a processor or a hand blender. I prefer to use no electricity and to only use the masher, as if I am cooking in the countryside. It also helps to conserve energies so as not to add to global warming.

Serve with cheese bread. Two bowls of soup and we were done!

Reflections:

It was a great day of walking up the canyon with my hubby. And a nice quote from him as well " Appreciation comes from knowledge of contrasts. " EBD.

Indeed a knowledge of contrasts allows me to appreciate an active lifestyle. I know what it was like when I was sick, bed-ridden in a university infirmary, fighting for my life when asthma, influenza and allergies all converged to weaken my immune system. And my only prayer to God is what gave me strength, the antibiotics and even the oxygen tank took three days to work on my weakened body. The good care and companionship of my new friends in Visayas State University kept me sane and whole, even if with a weakened body. And my hubby had to walk, take the jeepney several times to purchase my medications. On the third day, I was released, but only after meditating for my vitals to be normal. At 6am, when the nurse checked me, my vitals were abnormal and I was not going to be released. Three hours later, after prayers, meditation and journaling, my vitals normalized that I was released.

Since then, it took two years of juicing every day for my immune system to be stronger, thanks to the experimentation that my hubby did to find a formula that works for both of us. By the way, I do have the power juice recipe in this blog if you want to try it.

No claims will be made though, just to share that I found myself getting stronger with juicing, exercising, and eating organically! Of course, that comes with a good night' s sleep and lots of laughter, courtesy of my friends, Josephine and Carmen at La Maison du Pain, and if Bettina walks in, she would get into the rhythm of our conversations for the day, and all four of us would be laughing.

Beginning Sundays, until Dec. 31, visit La Maison du Pain, they will be serving hot chocolate, sweet crepes and Eggs Josephine. I cannot wait for tomorrow to be! Are you coming to have breakfast with me? C'mon now, mix and mingle!! I sent out invitations to folks in Facebook, and let us come in droves and make this a happy neighborhood!

So, going up the canyon, walking in the sun, even if my chest feels like giving up, and as long as I can still breathe, even with a bit of discomfort, I prefer being active. And I nurture that wellness by eating organic, or less preservatives, less chemicals, and more of Mother Nature's harvests!

And while I use more of Mother Nature's harvests, I invent, I create, and I find that just listening to my instincts, I can actually come up with recipes, my own form of culinary arts!

It helps that I buy these organic produce from the farmers each Sunday. And sometimes, they too get to taste my banana bread that I bake when Maura visits me.

So, from Mother Earth to the farmer who tends the soil and the harvest, and from my table to yours, bon appetit is what I greet you today. It is indeed a good day and night this last day of October 2009, Halloween!!

Creating Pasta without pasta, instead spinach!

2009-10-25T23:40:00.001-07:00

Concealed and Revealed I Painting by Benedicto Cabrera

Yes, you guessed it, I am at it again. I am feeling brave, more like taking good natured risks in my cooking. Why? Well, after viewing Ben Cab's exhibit and falling in love with his painting called Concealed & Revealed I, which I am posting the image here, it got my inner child going. I consider my inner child the source of my artistic instincts. We all have them, as being creative is what gives our spirit life and it keeps us connected to our Higher Source. Some folks do it with palette of paint colors, some do it with music bars, some do it with written words, I happen to do it with organic harvests from the earth.

My philosopher hubby is so funny, he said if he ate anymore organic, he will be reduced to the soils of the earth. I laugh so hard. Why, because our refrigerator is literally filled with vegetables and fruits, and then on our table, more fruits, and around this time of the year, the colors are so vibrant: red from pomegranates, orange from persimmons, green from limes, and of course yellow-orange green kabocha squash.

Do you see how BenCab's art resembles the colors of nature during the fall season? Hmm, it is so breathtaking, there is a certain drama about his painting, it invites you to inquire some more and see what the painting's soul is about. Do you get the feeling?

Even the flowers get the feeling that I am talking about. Flowers this time of the year are bursting in red, pink and burgundy colors. It reminds you that Christmas is just around the corner. Or Valentine's in another few more months...

Okay, here is what I did...

I used spinach to replace pasta ( steam over double boiler ). Do not overcook, and as soon as the leaves get wilted, take them out and place on a platter.

Of course, the meat sauce has to be prepared first. I did decide to post it last as it requires me to share more instructions. Just the same, we had our carbs by having toasted cheese bread from La Maison du Pain, buttered of course.

Meat Sauce:

hamburger ( 1 and 1/2 pounds )
leeks ( two bunches, only the white part, use the green part for soups )
heirloom tomatoes ( three whole ones )
Goya adobo seasoning
Rufina patis
plenty of crushed garlic cloves

Heat the pan. Place olive oil in the pan. Add garlic and leeks. After the garlic smell is released, add the hamburger meat. Brown the meat, add Rufina patis, goya adobo seasoning. After the meat is well browned, add goya adobo seasoning and the heirloom tomatoes. Use slow heat and cover the pan. After a few minutes and when the tomatoes are getting cooked, turn off the flame, keep the pot covered and allow the residual heat to further the cooking. Serve on the platter with the steamed spinach and toasted cheese bread.

Well, the verdict, for me, I wiped out my plate clean. My hubby, he opted for a lighter meal but kept me company just the same. Those are moments I am grateful for, good company during dinner time or any meal of the day! There are not enough years to squander as I am part of the aging generation of baby boomers and we are all approaching more than half a century.., yes, more than five decades, and with platinum highlights, we are getting up there. And getting up there means that one cherishes what life is: joy, love, art and good food!

Julia Child Remembered one Los Angeles Morning!

2009-10-21T13:14:00.000-07:00

The rains have passed. The grounds are drying up. The bougainvilla plant bloomed with purple flowers. You can hear the birds chirping in the background, as if a constant orchestra accompanying you for the morning. The sun is mild in its rays, safe for a morning run for my hubby and daughter. The plumeria plants are rich with white and pink flowers. Even the calamansi tree is bursting with green and orange ripe fruits. The persimmon tree is full of fruits, I had to give some away and kept some for juicing. Life is good!

Several friends have left the house beaming with smiles as they carried their bags filled with persimmons, pears, apples, kalamansi and sweet potato leaves. Tonette joyfully called it " her farmers' organic loot. " I call it God's blessings shared with friends.

Today, I decided to prepare breakfast early to fit the busy schedules of my hubby who teaches and my daughter who goes to law school fulltime.

This is what I call Delilah Breakfast on the Run! ( Named after my daughter's beautiful dog, who also goes on her morning run with them. When she got to the house, she was so thirsty, she drank from our indoor fountain until we found her and stopped her. In a few days, she gets her grooming and I get a special visit from her coming home from her dog salon. Oh what a joy to see her as she struts her body filled with pride. Do dogs have pride or am I projecting my emotions on him? )

Okay, back to Delilah Breakfast on the Run!!

Cheese bread ( from my favorite bakery La Maison Du Pain ), slice them thick into servings ( I am preparing four for 4 folks )
Shredded Parmesan Cheese
Basil Leaves, sliced like ribbons
Sliced Heirloom Tomatoes ( I chose Yellow to match the sunny weather. I even bought a pot of yellow mums to match, it is getting me to smile more. )
Olive oil

In a separate pan, over boiling water, break open jumbo eggs and poach them, ala Julia Child taught us. Use fresh eggs and wait until done, not too well, just when the white of the egg is softly done and the yolk is over easy. Gently scoop out each egg and season with pepper and a bit of salt.

In a cookie sheet, lay out the four slices of cheese bread, sprinkle some olive oil, add a sliced heirloom tomato, add basil and grated parmesan cheese. Bake at a preheated oven of 400 F for 5 minutes or until slightly brown. Scoop the poached egg on top, sprinkle more fresh basil and add shredded parmesan cheese. Serve with three thin slices of ripe avocado..and of course plating is as important.

It is such a great breakfast, but one serving is enough and it is balanced, you have your carbs, good fats, dairy, protein and vegetables. You just need some fruits, and ours was in our power juice. Then my naughty hubby read something in the Los Angeles Times and read it loudly to me, we both laughed, it is a private joke so I can not share this one. It is so funny we said we would revisit it. He left, my daughter left and now, I am blogging and keeping the public in suspense over that LA Times article. Find that interesting one and read it to your special someone and you will know all is right about the world today!!

Good morning Los Angeles, as we remember Julia Child this morning. But, I am not Julie by any means, I want to create my own recipes and this one was inspired by what Carmen shared in preparing breakfast for her family. Take care one and all and till the next one, I will blog about Chilaquiles with Maura!

Two Step Chilaquiles

2009-10-20T00:24:00.000-07:00

I created this recipe when I got frustrated in not getting my usual chilaquiles at a local farmer's market. The vendor got married that Sunday and I went home empty handed. It has been a ritual for me to have chilaquiles, it felt like a good start for the entire week and it was a good breakfast/lunch which lasted for four hours, sometimes longer.

I like cooking and lately, the inventions have kept me going back to my stove more often. Of course, the cooking tires me out physically but somehow, after the creative dish is plated, well how presumptous of myself to label it creative, but it truly is for me, as I do it without recipe.

Here goes..

Shallots

Zucchini

Green Onions

Cilantro

Tomatoes

Adobo Seasoning ( only the Goya type, others are poor imitations, trust me on this as I have tried them before I discarded the other brands. Goya is a winner and I get no royalties or fees for truthfully sharing this. )

First: prepare the shallots, dice them. Set aside. Slice thinly the green onions and leeks. Cube fresh tomatoes and one zucchini. If the zucchini is a large one, use only half.

Heat up the cast iron pan. Add olive oil and add shallots, leeks, and green onions, sliced rib eye steak or ground meat. Brown the meat completely. When shallots are partially glazed, add zucchini and tomatoes. As soon as they all change colors, add goya seasoning ( mixture of garlic, oregano and salt ), a bit wilted ( definitely not brown ), add goya seasoning and cilantro. Keep it under heat for another ten seconds. Plate it and set it aside.

Clean up the pan and add olive oil. Add a handful of tortilla chips, add Pace Picante Salsa, Mild or Medium, be generous to coat most of the chips. Add shredded mozarella and after semi-melted, turn off the heat, add more green onions, if desired. Plate them.

Now, you are ready to serve both plates. Keep the salsa handy just in case folks want more salsa. I like to keep the chips a bit crunchy so as soon as the sauce coats the chips and cheese partially melted, I plate the chilaquiles and serve with the precooked zucchini with tomatoes. I then sprinkle the cilantro as garnish. Serve with sliced or cubed avocado. Happy eating!!

PS: I like making this dish as it only takes me at the most ten minutes...

Our Organic Entertaining Style: Artisan Cooking with Friends as Sous Chefs and Special TasteMakers.....

2009-10-14T12:42:00.000-07:00

Artists are considered trend setters and tastemakers. Chefs are the same. They invent using food as their paint palletes and the seasonings as their hues varied. The more I involved my friends are with my cooking, the less tired I become and more able to enjoy their company.

It used to be that I did it all: menu planning, marketing, cutting, slicing, dicing, cooking, plating, and hosting. Well, those were the days, when I was barely twenty or thirty with twice or thrice the energy reserves that I have.

I recently found a way of balancing my love for entertaining friends with teaching culinary arts to others, as well as learning from other skilled artisan, organic cooks. Of course, since I am hosting, I like the idea that I am coordinating the efforts of many artisan chefs, and I am in charge of menu planning.

For tonight, as always, since my friends are gaining in wisdom, and gaining in platinum highlights ( my polite way that we are all graying baby boomers ), I want to indulge in vegetables.

So our menu consisted of:

a. Garden mix of vegetables, a fusion of opposites: the theme of the salad was a fusion of opposites: circles with cubes, and an array of colors and a mix of red leaf lettuce and dandelion leaves. Red leaf lettuce has a neutral, bland taste, so I decided to blend it purple green dandelion leaves that are a bit bitter, almost like arugula, except a heightened version.

Two of my friends came early to be my sous chef. Since they own an organic rice farm, I thought they would enjoy harvesting what we will use today. So, we harvested our pears, our apples, the calamansi fruit, and persimmons. Manny asked me for a knife. He started to eat the fruits that were partially eaten by the birds. Of course, I immediately remarked, " My husband does the same, he takes out the parts eaten by the birds, and then, partakes of the uneaten parts. This way, I am assured it is the best fruit on the tree, he would emphasize. " Imagine that, taking our cues from Mother Earth.

So, I assigned them to cut the following, of course that included me: I cut the persian cucumbers in 1/2 inch circles, Angge peeled the jicama and sliced them into cubes. Then, we carefully arranged them in a tupperware: cucumbers ( green ) in one side, jicama ( white ) in another side, cherry tomatoes ( red and yellow ), grapes ( blue gray ).

We prepared the dressing. I like to experiment when there is company, it is like a performing stage artist on theater, who improvises what they do and varies the lines each night. I do the same, I am inspired by the presence of folks surrounding me. So, tonight, without any inkling as to how it will turn out, I decided to trust my instincts.

Yes, instincts, as i have been cooking since age six, and after five decades, I kinda know the general principles. So, combining acids is a lesson and an artsy way of flavoring dressings, without making them piquant or too acidic. So, what did we combine: a tablespoon of freshly squeezed Calaman-C juice ( harvested from our backyard ), a tablespoon of gourmet, seasoned rice vinegar, a tablespoon of balsamic vinegar flavored with raisin syrup. We macerated two cloves of garlic, added a pinch of salt, the three tablespoons of acids, and twelve tablespoons of extra virgin olive oil.

Plating is as important as the flavors inside the bowl. I decided to use my handcrafted wooden bowl that my college classmate, Reme B. bought for me, made by artisans from the Benguet Mountain. It carried a special significance for me, as you could feel the bowl had a life of its own, the multiple hours of labor of someone etching the curves on the piece of wood, until it became a bowl. I carefully laid a bed of red leaf lettuce mixed with dandelion leaves and now carefully laid on opposite sides of the bowl: the jicama, cucumber, cherry tomatoes, the persimmons in the middle, slices of heirloom tomatoes, slices of avocados, blue gray grapes.

The theme of the garden mix of salad: fusion of soft and hard textures, a fusion of circles and cubes, a trio of citruses, and a palette of colors. I have always believed, as others that one feasts with one's eyes first, then, taste follows and of course, the mouth has to crunch a lot to feel satisfied. And it was a success, folks came back for seconds of the salads..

b. Filet mignons - marinated in crushed garlic, lemon zest, juice of one lemon, Kimlan soy sauce. I marinated the filet mignons in a container, and kept them marinated for the whole day inside the fridge. When the guests arrived, I heated up the cast iron pan. I added olive oil, seared the filets on each side until well browned. The key to testing it if well browned, if the meat is no longer sticking, it is time to turn it over. Then, the rest of the cooking was done inside a pre-heated oven at 350 F for 5 minutes.

The result: folks raved about how tender the meat was, with juice still oozing and medium rare but well flavored.

c. Side entrees were brought in: steamed asparagus with shredded parmesan cheese, Piave cheese brought by Lucita and Giorgio, which blended so well with La Maison du Pain's cheese bread that I bought of course from my favorite bakery. The bread was well-heated and kept warm by a well heated pizza stone. The cheese was simply the best but nothing like pairing it with good cheese bread from La Maison du Pain.

d. Dessert was carefully planned. It was sauteed apples, sauteed pears with a side serving of chocolate rice risotto. Hmm...I think I will leave the dessert part kinda a surprise to tease the readers so they would leave me comments, if they want the recipe. And the combination of the two surprised me as well for it was a hit. The sauteed apples and pears were used the next day as topping for Greek Style plain yogurt.

e. Drinks were mojitos with Beringer Red Wine brought in by Tonette and Nick. Hmm, simply the best tasting drinks to go with the dinner.

f. Mung bean and ube hopia, directly from the Philippines, courtesy of Tess and Fred, which were heated in a toaster oven, with cups of organic coffee....

After dinner, we sat around the oblong table in the library and it became an impromptu sharing. Len started with sharing a piece she wrote at a writing workshop with 80 year old Jewish young artists, who shared their lives with candor: some with discreet love affairs, still while married, some divorced, some in very happy, unmarried relationships. She shared about the exercise: to write about their First Kiss.

Len decided to write about her Last Kiss, as she is about to be divorced. She shared the piece and we all could feel the intensity of that last encounter. Strangely, what I remember is the crush, crush, crush of the plates that were broken that night. I cannot even excerpt the story here as it is still under embargo until Len decides she is ready to share it with the world. We encouraged her that this is her path, to conduct writing workshops with folks and publish their works.

It turns out she recently edited and had published a scrapbook, actually a book of essays about Fr. Abe, a Jesuit priest who died and left such an imprint on other folks lives, including his valiant attempt to survive Stage 4 colon cancer, using his own alternative treatments of meditation, raw foods, massage, and managed to outlive another family friend with a similar ailment who undertook surgery, chemotherapy and radiation, by three more quality years with lucidity and sharpness of mind.

The lessons we had for the night: fellowship from friends and family overtakes all, love always conquers all. Love precedes, love transcends, and love will be eternal.

And for my readers, here is my offering of photos for the evening....it was truly a night to remember, like all nights when there is good food, wholesome fun, friends and genuine friendship!!

By the way, for the evening, we were joined in by 93 year - old Felisa, my husband's mother, who shared her love for God through a prayer before the meals and it was so touching and endearing....and she set the tone for our togetherness for the evening, we are all God's children and may the loving hands who prepared this food, partake of it that they may become not just nourishment for our body but for our spirits!!

And a special rendition of live violin music by my very own Mozart in residence, who played music from Constancio de Guzman. The evening was so perfect: food, wine, good violin music and authentic stories written by three artists/writers. Amen!!

Seasonal Fruit Spread

2009-09-29T12:35:00.000-07:00

I was feeling so helpless watching the news feed about Typhoon Ondoy. After all, the streets that got flooded: Katipunan Avenue, EDSA, C-5 highway, all these were familiar routes to me. Why, we just passed through them coming and going to visit friends, relatives and the Trinoma Mall in Quezon City. So, when I heard 5,000 folks were waiting out in Trinoma, I was feeling sad. Not because they were in danger, but because Trinoma has all the things you would want for the day and night: spa, movies, restaurants, hair salon, atrium, all kinds of American, European and Native shops. This quickly became our favorite when we vacationed in July and August. That was just a month ago, and to hear that folks are now wading in a waterworld, this was so hard to believe. The rains were non-stop and in six hours, the lakes were formed, where formerly were streets, roads, beautiful gardens, and now: mud, bent lamp posts, and vehicles that should be on the ground, now are floating. Floating like play cars in a bathtub. This not playing. This is real life.

So, instead of feeling helpless, and continuing to repost calls for help on Facebook, thank God for Facebook, which helped saved lives, and thank you for the inventors of Facebook - this social networking tool brings people, resources and quick ground floor photos and news. I decided to make some fruit spread and bake my standard banana bread recipe.

Here is the fruit spread:

15 nectarines, cut up into small pieces

3 whole calamansi fruit, washed, uncut

1 basket of green figs, cut up in halves

a handful of blackberries

a handful of raspberries

Juice of one orange

1/2 cup water, 1/2 cup sugar - make into a sugar syrup, by boiling together

2 drops of peach liquer

Cut up the nectarines. Add the calamansi fruit, add the cut up nectarines and figs. Boil over slow fire, and fully attend to it. It is almost therapeutic, to just keep stirring the mixture, smell the smells of fresh, organic, seasonal fruits. Then, as the mixture thickens, add the sugar syrup. Taste it. If too sweet, add the juice of an entire large orange. Keep stirring, until you have the consistency you want. I want mine not too thick, but spreadable. I added the blackberries and raspberries for color. Amazing to see that blackberries when cooked lose their black tinge and almost became deep ruby red.

You see, this is why I put so much labor of love in my cooking, I watch and observe the colors change, my sense of tastes and smells satiated and my oh my, a new surprise for me -- I looked at the fruit spread, and knowing we will not consume all the fruit spread, I decided to use half of the fruit filling into my banana bread.

So, as I finished the fruit spread, I set aside the banana bread. I poured the mixture into the small loaf pans, half of it only, then, spread the fruit fillings, and then, poured the next half of the mixture over it. Oh my, oh my, the smells of banana, mixing in with the fruit spread really made one feel like this is still summer. It is not summer. In fact, today is Sept. 29, 2009, but there are still floods and typhoons. So, in celebration of the seasons, to keep my attitude going to help out other folks by posting relief information in Facebook, I completed my task for the day: organic nectarine, fig, berries spread. Do you have a cute name for it? Let me know...

The verdict: My hubby finished up half a loaf to himself. Maura, my cleaning lady was so happy with the loaf she took home for her husband and her to eat the next day. I did the same, devoured half a loaf with my morning juice.

Check the juice recipe in my blog - that was created by my hubby. A lot of what we eat, we create recipes for, it is just part of good living, I think, to interact with your senses, to put your mind into it, to put masipag technology in your cooking, and sprinkle it with lots of love for others to be satisfied with. After all, it is about enjoying life! And you cannot enjoy life without food!

PS: I do not like posting photos of the created recipes, for I want you to imagine them, and be persuaded that there is nothing better than creating your own experiments with good food dishes! Sometimes, I do, as my mentees will suggest, please post our photos and the food. So, I make an exception. Next time, I will post farmer markets' produce.....

Inspired Week of Cooking - Day 6 - Power Juicing with Vegetables and Fruits

2009-09-17T12:50:00.000-07:00

I goofed, I said I gave you the recipe for the juice. Well, I made a mistake, when I scrolled down my blog, it was not there. It was in facebook that I shared the recipe with Soji. Okay, so forgive me, my readers, here is the recipe of juice.

It is pictured here on the left side of the chilaquiles, with our favorite read: Sunday's New York Times.

Something about this juice, this connects me with my hubby of 30 some years, actually 32 of being together. He helped me in regaining my health and wellness, after a bout of asthma, allergies and influenza all at the same time, and finding a wonderful doctor in the Philippines, who did his research and prescribed the medications that are efficacious. Wow, I can now breathe and have more energies.

Okay, I admit I got distracted. I was talking about juicing. This is why my hubby at times gets annoyed listening to me, although he keeps it under wraps in deference to not annoying me in turn. He developed this formula, mimicking the organic way we were eating: mostly fresh fish and fresh vegetables and fruits when we vacationed in the Philippines. I know, I know I said, the juice. So, here is the story behind the juice and FDA folks, I am not doing a commercial sale here, I am just sharing, so I am not violating any rules of fairness in trading and fair business practices, as I am not selling juice.

Buy your produce of course at a reputable store, we buy ours at a Jewish store near our house.

Use the masticating type of Juicer which masticates the vegetables and fruits, rather than the centrifugal juicer, which ends up defeating the veggie fibers and you end up struggling with extracting their juices.

Tips in using oranges, lemons: remove the peel and donot use the white pith - trust me, they are bitter. It would be like adding dandelion leaves, yuk, that is what I had today in my juice and my husband lovingly justified it was good for me, and in deference to my palate, he only added two leaves, but yuk, it tasted like 20 leaves.

Fresh, Natural, Uncooked, P-8, P10 or P-11 juice ( the name depends on how many fruits and vegetables you want to combine )

1 apple - cut up in 8 pieces to fit into the funnel of the machine

1 lemon or 1 orange - peel removed, as well as the white pith

1 cucumber

1 zucchini

1 bunch of parsley - my Jewish American Doctor, who will remain unnamed shared that parsley acts as an antibiotic, removes the bacteria in your system. So when our stomachs are grumbly, we make it two bunches of parsley to normalize us once more.

1 bell pepper - cut into 8 pieces to fit the funnel

1 carrot - my cousin noticed the "orange color" in my hubby's hands, so she suggested we lessen our carrots or make it one carrot every other day. So there, the disclaimer has been shared. Too much of a good thing becomes a poison.

1 cup of spinach leaves - more than a cup makes it yukky...trust me, I am the guinea pig on this one, and my husband makes juice almost daily and I have tasted at least 100 yukky juice days. I love it when he gets it so right and I savor each drop of juice as I drink it.

1 stalk of celery - do not add more than 1 stalk, as celery has salt and if you are prone to salt levels in your body system, you can feel a change in your body condition. It happened to me, I am one of those folks...so, instead of energizing me, it wilted me.

1 bunch of grapes - my favorite, when he adds this -- oh boy, the juice is great!

1 slice or two of jicama - this gives the juice some body.

Secret weapon: The juice of four kalamansi fruits ( small green or yellow citrus fruit, sometimes called citronella by French folks ) -- this is really the kicker as the juice gets tasty because of this.

Okay, the recipe is not complete if I do not share that greens have to be juiced first. My hubby shared that the other day, as the green extracts of parsley, spinach have to be washed down by the later addition of the hardy ones, like carrots, jicama, apple, oranges and grapes. Depending on how you juice it, and the moisture in the fruits and vegetables, we normally get a yield of three 10 oz. glasses. So, we can have a full glass all to ourselves.

The best part of juicing is I have become less susceptible to colds. The bad part of overjuicing and using the wrong ingredients, like raw beets, is you develop allergies. All of a sudden, you are needing anti-histamines.

So there, I have fully declared our energizing mornings of juicing and we pair that with my experimentation on banana breads and egg-centric hollowed-out olive breads.

Come to think of it, when we are "eccentric" and focused on just ourselves, like " ego-centric ", we actually become more hollowed - out, feeling used-up, vacant and irrelevant.

That is my belief, so I stay engaged with the community. That is my zany reflection for the day! Ala Julie on Julie and Julia, did you see that movie? I even bought the book, My life in France by Julia Child, oh I just love her zest for life!! And I love Meryl Streep for portraying her brilliant vibrance!

Happy juicing everyone and the net effect of juicing for a year for me: no fevers, no prolonged colds, no prolonged bouts with influenza and of course, I believe God's blessings are with us, because we treat Mother Nature with care and respect. By the way, we compost the extracted fibers and seeds, so the soil becomes fertile for the Holland bulbs I just planted. And it keeps my marriage on solid footing, instead of diseased foundations because of wrong breakfast foods like sugar and caffeine!

Happy juicing everyone! The formula was developed by Enrique Delacruz. I just documented his practices and he has the last word on this, as he developed the formula, so ask him directly. You can leave me comments on your own experiences.

Juicing is like cooking, it is personal and it is what works for you, so find the right formula that works for your family, this formula works for ours! I wrote this in 2009, it is now 2011 and we are still juicing.

Inspired Week of Cooking - Day 5 - Coconut Leche Flan or Coconut Creme Brulee

2009-09-16T22:23:00.000-07:00

I have been cooking for five days now. Is my inspiration coming from the lotuses that are displayed?

Today, my creative self wants to experiment with coconut milk and coconut oil. Why? Josephine gave me two cans of coconut milk and Celia gave me a bottle of coconut oil. So, what is the plan, I asked myself?

Of course, the first thing a cook does or even a baker, is to scout if all the ingredients are available. And what are we cooking today?

Coconut leche flan in a heart-shaped pan

6 egg yolks

1 tablespoon sugar ( caramelize over hot flames, until brown in color, let cool in container )

1 can of condensed milk ( Lechera brand is the less sweet of all the varieties I have tried )

1/2 can of coconut milk

1 tablespoon of coconut oil

1 tablespoon of vanilla

Whisk the egg yolks, careful not to overbeat and careful not to introduce too much air. Add the condensed milk, 1/2 can of coconut milk, 1 tablespoon of coconut oil. Strain into the heart-shaped pan with cooled caramel. Cover well with foil, so that steam or excess water is kept out and not allowed into the mold. Prepare the steamer and add water.

When boiling, add the foil-covered mold and steam for 45 minutes in high heat. When done, set aside. Refrigerate overnight. The next day, run the knife by the edges and corners of the mold or heart-shaped pan, and unmold into a plate. Serve a tablespoon at a time with a scoop of ice-cream, preferably vanilla, or a flavor that synchronizes well with coconut leche flan, therefore, I suggest no chocolate, but if your palate desires the combination, go for it.

The verdict, when I shared with friends: the coconut flavor was robust, but a bit sweet. I think I will add a tablespoon or two of water next time to just dilute the sweetness. Try the recipe first as you might find it pleasing to your palate before adding water next time. Bon Appetit, as Julia Child would say!! Kain na, I would say!

Inspired Week of Cooking - Day 4 - EggCentric Olive Bread

2009-09-16T22:08:00.000-07:00

Today, for breakfast, my daughter, Corina and hubby, Enrique went for a hike at Runyon Canyon, with Delilah, part chow, and a very sweet dog. They were gone for more than an hour.

I decided to surprise them with a homemade breakfast, after all, my hubby had a busy day ahead of him, teaching for over six hours and my daughter had a full day of classes for her law school. So, I looked at what I have. The saying goes that the test of a good cook is how she uses the available ingredients and most recipes are stumbled upon by mistake or accidents. Well, for me, it is not by accident or mistake, it is by intention. My inntention is to memorialize my choice recipes for my children, and for them to refer to, even in my absence.

Hopefully, I succeed to entice others to eat organically. It really makes sense to me as my palate is so satisfied, am not munching at all, and I do not get hungry until after four hours.

Eggs-Centric Olive Bread

4 Hollowed out Slices of Olive Bread from La Maison du Pain

Olive Oil

4 Eggs

Parmesan Cheese Shavings

Pesto dill Spread

Parsley snips

Spray cookie tray with olive oil. Spread the slices of hollowed-out olive bread. Break open the eggs in the center of each slice of bread. Drizzle lightly with olive oil. Spread pesto dill on the surfaces of the bread. Bake in a preheated oven at 375 F for 11 minutes. Keep an eye on the egg, sometimes it cooks for less, depending on the size of the egg and the temperature of the oven. Remove from the oven and serve on a platter. Top with shavings of parmesan cheese and decorate with parsley snips. Toast the hollowed out pieces and serve with slices of nectarines and the P-8 or P-10 juice. I provided the juice recipe in an earlier blog post. Okay, this is a hearty breakfast, it keeps you full for at least four hours. Happy walking!!

Inspired Week of Cooking - Day 3 - Beef Steak Filipino Style using Filet of Tenderloins

2009-09-16T21:14:00.000-07:00

It was a surprise visit from my Tita Lydia, who arrived from the Philippines to bond with her grandchild that inspired me this day. She and I have not seen each other for years. So, a visit from her with my cousin, Olet and his son, Jio was most welcome. Why? She is a mighty good cook. And my favorite was her pancit. Before getting a haircut, free that is, she would feed us her newly cooked pancit. We were spoiled by her generosity. And the best part of getting a haircut from her, she also shared her wisdom generously, so instead of staying angry or having teenage issues, she taught us the duet of generosity and understanding.

It was ten am, and they just came from church. And we are now in Los Angeles, no longer in Manila where she fed us then her pancit. They have not yet eaten breakfast. So, I hurriedly thawed out some filet of tenderloins. It took ten minutes, soaked in water. So let me walk you through this recipe. And the best part is they stayed till dinner so we had a complete day of bonding that can last us for awhile until the next reunion.

Filet of tenderloins, Filipino Beefsteak Style

3 filets of tenderloins, seasoned with adobo seasoning, and calamansi juice ( this is Philippine lemon, which I picked from the tree growing in our backyard. )

1 onion, diced

1 garlic head, minced ( Filipinos eat a lot of garlic which is a good anti-oxidant. It just so happens that our recipes call for a lot of garlic )

Juice of six to eight kalamansi fruits

lemon zest ( zest entire lemon, that is the yellow peel of the lemon, not the bitter white pith )

Olive oil

Marinate the filets with diced onions, minced garlic, kalamansi juice and two tablespoons of low salt soy sauce for a few minutes, I did mine for fifteen minutes as folks were hungry, so I had to do this dish in less than thirty minutes, just like Rachel Ray.

Heat up the cast iron pan, with no oil yet. Turn on the stove at 375 F.

Heat the pan well on the stove, as it is important for searing the meat. After the pan is sufficiently heated, add olive oil. Add diced onions. Caramelize the onions, as if partially charred, the sweet flavor comes out. Add the minced garlic that was used for marinating. Then, sear both sides of filets, at least 3 minutes each side. Add the sauce used for marinating the filets. Add some lemon juice if needed, and season it to a balance of sweet, salty and pleasing to taste. Add a bit of water to make sure enough sauce is left for the second part of cooking, which is baking.

Put the cast iron pan inside the oven, to finish cooking the steaks. Keep an eye on the steaks, it just needs another five to seven more minutes to fully cook. Do not overcook especially for those folks who like their steaks medium rare. That is why it is important to touch the middle part of the steaks, if tender to touch, it is done! Remove from the pan, and serve with charred onions. There should still be enough sauce left to flavor the filets. Steaks should be tender to touch in the middle, and the sides are browned well. Serve with roasted potatoes and steamed rice.

Side dish of Roasted Potatoes

Quartered Potatoes

Minced Garlic

Olive Oil

Rosemary herbs, remove from stems and chopped...

Heat up cast iron pan, add olive oil and garlic. Once the whiff of garlic smell, add the quartered potatoes. Sear the potatoes. Add chopped rosemary, salt and pepper. Bake at 375 F until done, about 25 minutes or more. Potatoes are cooked if you can pierce with a fork and it feels tender.

Much of my cooking is done by sensual observations, rarely by time, as potatoes and other ingredients are biological in nature, they have varying levels of moisture and therefore behave differently, but one thing I know for sure, smell of cooked ingredients is different from the smell of raw ingredients. Once your nose gets used to this kind of cooking, you seldom need to taste the sauce before serving. Your nose can be trained to have a whiff of a good balance of sour, sweet worthy of a balanced, platinum palate.

Inspired Week of Cooking - Day 2 - Christmas-Motif Pasta

2009-09-16T20:53:00.000-07:00

Tonight, I decided to experiment with scallops. Why scallops? I had them in my freezer and since my friend, Gil is going fishing, he told me to make room for some tuna or red snapper on Monday, that is next week. He goes fishing in San Diego aboard a chartered fishing boat and mostly guys have this privilege. It is not exclusively guys, the tough women who know how to bait their fishing line and know how to reel in their fish are allowed to come, and of course the fee. It used to be a hundred dollars for a weekend of fishing, including meals on board, but since gasoline skyrocketed in price, it is close to four hundred dollars.

So, let us go through this recipe.

Scallops with Spinach and Cherry Tomatoes

1 bag of jumbo scallops ( Trader Joe's brand )

Balsamic Vinegar Blanc ( sweet type, with raisin juice, I bought this bottle in Provence, France )

head of garlic, minced ( reserve half for the spinach )

red pepper flakes, a pinch ( I like it with a bite or a sting, but not fiery that suffocates )

olive oil

cherry tomatoes ( 6 to 8 )

roasted tomatoes ( remove skin and diced them )

1 tablespoon butter ( yes, butter the real one to flavor the scallops before serving )

Heat up cast iron pan. Add olive oil, immediately add garlic and red pepper flakes. Olive oil darkens when heated up, so add the garlic to prevent this. When you get a whiff of garlic smell, add the diced tomatoes. Add scallops, and flavor with two tablespoons of balsamic vinegar, blanc, pepper and a dash of salt. Go easy on the salt as scallops are fruits of the sea.

Cover the pan and add cherry tomatoes. The heat will burst the tomatoes. Scallops are done when it changes color from raw flesh to cooked flesh. You will see the change in colors, from opaque to solid white flesh. Do not overcook scallops, they become hard. Add 1 tablespoon of butter before serving. You can also turn off the flame after cooking the scallops and allow the residual heat for the last five minutes of cooking. This way, you do not overcook the scallops. Set aside.

Before serving, pop into the microwave with the bed of spinach and heat for less than a minute. There is nothing like a hot entree over newly steamed cup of brown rice.

Side entree of Spinach

1/2 head of minced garlic

olive oil

3 cups of spinach

Heat the pan. Add the olive oil. Then, add minced garlic. Add spinach. When semi-wilted, after sauteeing, serve on a dish. Use this bed of spinach to top with the scallops.

The verdict - my husband really loved it. In fact, I loved it too and the entire bag of jumbo scallops was mostly devoured, except for a few for tomorrow's lunch. Honestly, it was good! And the dessert, we split a red velvet cake from La Maison du Pain in 5373 West Pico Blvd. LA, 90019.

Inspired Week of Cooking - Day 1 - Chocolate Risotto

2009-09-16T20:51:00.000-07:00

Red Borong Rice

Okay, it is almost the end of summer and somehow, I found my inspiration this week. As to how, I am not sure. Maybe it is the new purple, fragrant orchid flowers which got me going. Or maybe the violin music that I play each night before I sleep. Or it could Oprah's magazine by my nightstand. Or the Balikbayan Magazine published by Asian Journal with breathtaking photographs and literary stories written well. One of my favorites was a story about Nick Joaquin by Joel Pablo Salud.

Enough of the introduction. Here are my recipes that I remember. I cook by instincts, smells and what my heart dictates. So, I really do not follow recipes. But this is what I recall...

Chocolate Risotto aka Champorrado

3 cups organic red borong rice ( obtained from Angge's Organic Rice Farm in Zambales )

16 cups of water

1 can of lechera condensed milk ( I like this brand, as the other brands are too sweet for my taste, this is the less sweet variety )

1 chocolate disc ( tableya, is the local name )

1 cup of Ghiradelli chocolate powder

2 cinnamon sticks

1 tablespoon vanilla flavor

pinch of salt

Combine water, condensed milk, chocolate disc, cinnamon sticks, salt and red borong rice. Since this is organic rice, it is best cooked using masipag technology. Impatience is not welcome. So, patiently stir the granules of rice in the liquid mixture until it is almost cooked. You will notice the transition from raw to almost cooked, just by looking at the kernels. Then, before it is fully cooked, add chocolate powder and vanilla flavor. Keep stirring. When you notice that there are no more raw kernels, and rice is almost cooked, turn off the flame and cover the pot. Allow the residual steam and heat from the covered pot, without any flame to finish the cooking of the rice. Oops, I forgot to give you my secret. Email me and I will disclose it.

Oh, this recipe is so good. How good? Well, I shared a small pot with my friend who has a platinum palate and she gingerly apportioned it for breakfast each morning. She would add pure cream, heat it up in the microwave for about a minute, or even less, and then, she sits down at 4am enjoying her breakfast of chocolate risotto or champorrado. How to pronounce it? Chum...po ra...do....

This is also good with smoked fish, or bacon, depending on what part of the globe you are in. For me, I had it with my P-1o juice, made from zucchini, bell pepper, carrot, apple, orange, kalamansi, spinach, parsley, cucumber, celery. Sometimes it is called P-11 as we add grapes to it. The best part of drinking this juice is you need not worry about eating 9 servings of fruits and vegetables. By juicing, you get your entire nutritional need in one 8 to 10 ounce glass. It is best to juice this fresh every morning.

Now, the hard working folks might say, who has time to do all this? Well, I figure I have a choice. I can do this for my body every morning or I can stay in a hospital bed, taking pharmaceuticals. When that choice is presented to me, I find the time to treat my body right.

Okay let me know how the tsamporado recipe turned out for you. If you do not have red borong rice, you can use California sweet rice. This recipe can feed a whole neighborhood, almost ten people and there are some more left. Happy eating!

Banana Bread Recipe

2009-06-23T12:26:00.000-07:00

Banana Bread
ala Delacruz Family's taste buds..

1 stick butter
2 eggs
1 1/4 cup sugar
1 tsp. salt
2 tbsp. sour cream
2 tbsp. shredded carrots
1/8 spear of zucchini, chopped fine
2 ripe bananas
1 1/2 cup flour
1/2 cup nuts ( preferred is walnuts )
1 tsp. vanilla
1/2 tsp. baking soda

Cream butter. Add sugar. Add eggs, one at a time. Mash bananas. Add sour cream. Add flour, sugar and the mashed bananas last for optimum flavor. If desired, add another banana. Bake at 325 F for 35 minutes or longer until the toothpick comes out clean when inserted into the banana bread. Do not overbake. It is baked when the toothpick comes clean and slightly brown on top.

This recipe is so much improved by adding veggies...
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Variations of this recipe can be made by adding chocolate chips. Or for another occasion, raspberries and orange zest with mediterranean greek style yogurt ( three tablespoons ). For another occasion, add strawberries. Experiment with your seasonal fruits, and experiment with the sugar levels as it will vary in taste depending on the acidity or sweetness of the fruits.

Trying to be high tech with Kevin

2009-06-05T11:39:00.001-07:00

I am humbled that I do not know much about loading photos and inserting videos. Let us now try. I am learning to be in the 21st century. Lovely, the photo is now uploaded.

I am part of the old world. I grew up using the typewriter, correcting ribbon, and not much else.

Well, now to learn I-pod, cell phone, computer, flickr, bluetooth, digital cam, blogging puts a frustration overload on my brain. Lucky for me, a 22 year old UC Berkeley graduate, Kevin Hamano took the time to care and to extend his professional help to get me out of this.

And I am now more adventuresome using these high tech tools. Thanks to Kevin for bridging this generational-tech gap! I am moving away from frustration into more adventure.

I can now post photos, blogs, and even recipes!