BRINGING IN THE NEW YEAR

​What a year it has been!

Walking together everyday, taking our photos on facade of beautiful homes and sharing on Facebook 

Occasional breakfast together; most often at Tess’ who shares delicacies from Samar. 

Celebrating our birthdays together. 

Indeed, it was quite a year!

Last night the Sweet Magnolias has gone a full-year circle. After the hassle and buzzle of Christmas, we ushered our new year with sumptuous food, sweet music and lots of sharing and laughter. 

We thank our hosts, especially this gracious man of the house who made us all so welcome and never stopped topping up our drinks. I met Atle twice for breakfast in their home and once, Tess was able to lure him over at our garden for breakfast. 

Look at this elegant table setting laid for 15, including the husbands. It felt so enticing to sit and admire it at my appointed place yet hesitant to touch. There’s a lot of love put into setting it up. 

Unlike my earlier blogs, I’ll not dwell much on the food but it was a generous and mouthwatering spread. Though we bring our “little” dishes too, Tess’ kitchen never left us wanting for anything from drinks, appetizers and hot food; not to mention our penelophine, the take home after the party. 

The “take home” tradition has been carried over among Filipino friends and family the world over; it translates to “sharon” in local lingo derived from the name of a singer whose song “balutin mo ako”, meaning “wrap me”. 

Back to the party and more photos. We are a group whose second nature is posing for photos.

We gathered around the appetizer table munching on chitcharon, sushi bake, kinilaw na tangigi paired with fried plantain. 

Once again time flew so fast when we are having fun. No dancing this time but mellow music conducive to friendly conversation. 

We did a lot of catching up, this party is really something to write home about, a wonderful way to start the year with great friends. Like we would often say, thank you everyone for the love and friendship. 

FAMILY REUNION HIGHLIGHTS 2023

​Our Christmas family reunion took place in the beautiful home of my sister. 

Everyone brought their signature dish. The “star of the Christmas spread” is the Elar’s lechon partnered with the best; the Aboy’s fresh lumpia.  

I concocted my version of Paella, nothing compares to the undisputed best recipe done in Valencia, Eastern Spain, the home of “Pa-e-ya”.  My version is more to my taste but I still adapted the basic ingredients. I usually vary the meats and seafood like this one has crispy shrimps, chorizo and salami with French beans and bell pepper. 

My Paella could have been the centerpiece of our spread but nothing can beat Annie’s amazing charcuterie boards. 

There was Annie’s spinach signature dip 

The dishes were plentiful and lots of dessert galore; I couldn’t even remember who brought what but I love them all. 

Photos were taken in between the eating; here are some of them. 

Amidst all the talking, Santa Claus descended the stairs, not down the chimney; at broad daylight. There were clapping and “ohhs” and “ahhs”;  there was excitement and a queue was formed to pose with Santa. 

The gift giving was followed by the anonymous exchange gifts. If someone brought a gift then he surely took home one. Someone forgot to bring one so he took out a bill for the exchange gift, and everyone aimed to get that. 

Not wanting to end the day, a talent contest was proposed with a promise of big cash prizes. This encouraged everyone especially the teens. 

The more we got together, the more we wanted to do it again. We then agreed to have it midyear since Christmas is too far off. 

We concluded the party with a group photo 

It was a wonderful party, thank you everyone for the bonding time, the love shared and the memories made. 

FAMILY CHRISTMAS 2023

​Last night was wonderful! 

It was a happy Christmas dinner with the people I love most; my two daughters, their husbands and my granddaughter. The presence of my sister, Annie and my comadre Marie completed my Christmas Table and rounded up a happy group. 

The elegant dinner set I used for the first time is a birthday gift from my walking friends, the Sweet Magnolias from the @ At Home With Maria collection. Jim, Annie and I had fun prepping up the place. 

Here are photos before dinner. 

After grace, a toast to get dinner going. They loved the Sweet Magnolias signature drink, the Barefoot Sweet Moscato. 

Dinner went smoothly with lots of fun and laughter. 

For the first time in our family history, my son did not make it for Christmas. In the past he would always turn in for Christmas dinner. Well, there’s always a first time, right?

But they did FaceTime, full of joyful wishes led by our 9 year old grandson vacationing in France. This photo was taken in Lourdes. 

It is a family tradition to dine together on Christmas Eve. This helped the children when they got married; it simplified Christmas scheduling between in-laws.

Back to my Christmas dinner which I personally prepared; not a dish ordered out. This time I tried porchetta and to my delight, it was s success! 

This caldera 

And Callos 

As well as the asado were prepared ahead. 

 

And the crispy shrimps 

My older daughter brought this Ube cake, the ube used is from the famous sisters of the Good Shepherd, claimed to be the best ube preserve in the country. 

I couldn’t show the other desserts, I was preoccupied that I failed to take photos. 

Before turning inside for the gift giving part, we can’t help but take another photo. 

Looking back to last night, I still feel the joy and the love that went round and round the dining table amidst the laughter, the jokes and stories told. 

CLASSIC CALLOS: PAMPANGA STYLE

​This classic callos is an adaptation from the recipe of my friend, Lana. She claims she got it from her Mom, a kapampangan. 

Her Mom hails from the province where most of the restaurants serve the best authentic dishes using recipes handed down from past generations. 

I adapted the recipe and tweaked it a bit. Here is the finished product. 

                      Ingredients 

1/2 kilo beef cut in strips 

1/2 kilo ox skin cut in strips 

1 kilo tripe cut in strips 

3 tbsps olive oil 

2 tbsps paprika 

3 tbsps garlic minced 

1 big onion chopped 

2 bay leaves 

1 big star anise 

1 pc cinnamon bark

2 chorizo cut in thin rings 

1 can pimento, drained and chopped 

1 tbsp ground pepper 

2 tbsps tomato paste 

2 tbsps fish sauce 

12 pcs pitted olives halved

1 can garbanzos 

                           Procedure 

Clean ox skin and tripe with baking soda, wash and rinse well.  Keep the meat cuts as bought; it will be easier to separate pieces that become tender earlier. 

Put water enough to cover  ox skin and tripe in a pan and allow to boil. Throw water and wash meat in cold water. 

Boil water again and put the ox skin and tripe, add cinnamon bark, star anise and 2 bay leaves. Simmer until tender, takes about two hours. You can use pressure cooker, just time it well since you do not want to overcook the meats. 

When the meats turn cold enough to handle, cut into strips, about 1 1/2 inches long. 

Cut the beef in thin strips as well and sauté in a separate skillet with olive oil, garlic and onions. Continue stirring until beef changes color. Add 3 cups water and allow to boil, simmer until tender. 

On medium heat add a tbsp of olive oil in a separate container big enough to hold all the ingredients. Put in chorizo and  remove quickly when oil comes out. Set aside. 

In the same container, put in the remaining garlic and onions, the meats, paprika and fish sauce. Mix well and stir for 3 minutes. 

Add tomato paste and stir until the meats are fully coated. Add in the chorizo, garbanzos, olives and pimento. Mix well. 

The resulting mixture is thick due to the ox skin. Should you desire more sauce, just add more water and stir. Final sauce should be thick so go slow in adding water. Adjust to taste.