AN OVERWHELMING BREAKFAST

If Monday’s breakfast at Tess’ was generous, yesterday’s breakfast spread was overwhelming. 

I wasn’t able to take photos of the food because the servers came one after another bringing dishes of food and laying them until the table was almost overflowing. And the dessert wasn’t even served. 

We started with the fruits

With the fruits and power drink alone, I was already full, as echoed by Celine. But we continued eating. Once again I had put on my cap of restrain. 

-There was Pancit with generous trimmings of meat and veggies.

-A large platter of grilled blue marlin

-Big crabs with especial jackfruit slow cooked in thick coconut milk sauce.

-A big bowl of Humba (stewed pig knuckles in soy, vinegar with gin and little sugar) heated straight from the freezer since most of the food came from Allen, Samar

-Ham and the creamiest cheese from Holland with yummy pan de Manila pandesal

-Scrambled eggs cooked in butter

-Crunchy deep fried baby dangit 

-More pickled fresh fish with ampalaya and talong. 

In the vernacular, as Tess would often say, “ Saan ka pa?”

Maybe interpreted as “ what more do you like”. 

We went home happy, tagging along our containers of pancit. Really, what more would you look for?

THANKS FOR A WONDERFUL BREAKFAST

That was a generous breakfast spread Tess served this morning after our morning walk. Its been awhile that two of our young Moms could join us. This breakfast gave us a chance to catch up.

I did not take photos of the food but allow me to describe each dish.

We started with our usual power drink. 

Followed by two kinds of bananas, papaya and pomelo

The hot meals came from Allen, Samar, Tess’ home sweet home.

-Humba -pig knuckles cooked in salty and sour sauce, as in adobo but a little sweet.

-Crabs and young jackfruit cooked in generous coconut milk.

-Shrimps cook in a similar way as crabs.

-Pickled meaty white fish with onions, eggplants and bitter gourd (paksiw)

-Scrambled eggs-a breakfast must

-crispy dried, crunchy baby dangit

-crispy dried, crunchy baby sapsap

-fresh boiled pili dipped in ginamos (fermented anchovy)

-Garlic rice

Dessert were suman and biko. 

And of course coffee that we took in between yummy spoons of food.

All the above with lots if fun, laughter and banter. A truly lovely morning to start the week

HAPPY BIRTHDAY, DOLLY!

Many happy returns of the day, our dearest Dolly! 

You are always the first birthday celebrant of the year in our circle; a celebration we all look forward to.

Today right after walk, we excitedly proceeded to Dolly’s home. It is always a pleasure to be invited to Dolly’s tastefully decorated home, always spic and span. Its latest update in the hands of a professional decorator, incidentally her niece, is more elegant than ever.

This morning’s breakfast spread left nothing to be desired. What’s more, it was Vener, Dolly’s partner who whipped up those delicious fares. Every dish is a winner, but to me, I’ll vote for the dinuguan, deserving of a Michelin star! 

We all know dinuguan and this photo does not do justice to the dish, but to me, winner talaga. I regret getting only 2 tablespoons of it since there were so much temptations all around. 

I don’t have a photo of the whole spread, but I have all the breakfast fares covered, except Vener’s signature dish, his famous and delicious arroz caldo. 

Fruits galore 

The native cakes that are all-time favorites
The famous adobo, known the whole world over. 

The healthy paksiw na bangus, once again, I liked the right combination of the sour and salty. 

The daing na bangus, a Friday dish, traditionally partnered with Mongo. 

The mini Taho contaners got a lot of oohs and aahs! 

An early morning nourishment for the young and the young at heart; the taho was presented in a miniature container that mimics the receptacle used by taho vendors. It is so cute, a real conversation piece that I’m sure everyone wants a set as well. 

All in all a wonderful morning. Thank you Dolly and Vener, you know how to give us a great breakfast treat!

CREATING MEMORIES

I had fun with three of my friends who are my neighbors and walking buddies at lunch the other day. Joy who lived in Japan for several years has mastered some Japanese dishes.  

Look at what she sent over to me last New Year’s day: Toshikoshi Soba. It is a Japanese tradition to prepare this New Year’s fare to dispel the old year’s misfortunes and welcome the new year fresh , hoping for long life and abundance. 

“I will prepare tonkatsu and soba for the three of you”; she said the day before. I can only prepare so much at a time so i can only cook for us and our husbands. Of course we were excited and looked forward to it. 

She prepared the tonkatsu, side dishes and brought sauces from her house which is just a stones throw away. 

 

Celine also lived in Japan for many years, was requested to prepare the soba on site. Celine in the photo feeling at ease preparing the soba in my outdoor kitchen while Jim took photos of us. 

And Juliet came in early to help in the lunch preparation 

Here are Joy and Kazu who initiated this lunch and lovingly prepared our food. 

We enjoy walking together, taking photos, sharing recipes with so much fun and laughter. 

“Creating wonderful Memories” is our New Year’s catchphrase, call it motto or battle cry if you wish. We know that we will also encounter challenges along this journey but we hope to take them all in stride. 

Happy new year! 

WHAT TO DO BETWEEN CHRISTMAS AND NEW YEAR

What to do between Christmas and New Year if we are not traveling? Some declutter, fix drawers while others work in the garden. 

All my children went home today and last night, I was making a short list of things to put the house in order after the holidays. Finally, I decided to just take it easy today and put away the remnants of Christmas tomorrow. 

Sometimes however things interfere with our plans. And fate gave me something to do today. One of our refrigerators conk out!

In 2003, we bought two of these refrigerators instead of a 2-door unit. One of them broke down 5 years ago and this one survived. Jim said it’s time to get another and we should be thankful that it served us for about 20 years. 

“Oh my! What will happen to all the food?”, I asked myself. All the leftovers and uncooked backup provisions I bought should my estimate fall short from what I needed. I always buy extra so I won’t rush to the grocery during the holidays should the need arise. 

That worried me for a while, so I sorted out what was in that refrigerator. Then I checked how much I can move to my working refrigerator where I put water, juices, fruits, desserts and cold cuts. The other are for cooked food, its freezer are dedicated for uncooked meats and fishes, and veggies in the crisper. 

Long story short, I gave away some; others I put in ziplocks instead of microwavable tubs so as to save space. 

What a morning, but I survived! Finally, peace of mind. 

Now I have to scout for a new refrigerator. 

CRISPY SHRIMP WRAP

I immediately fell in love with this crispy shrimp wrap when I saw it on Facebook. I made a few pieces sometime earlier and everyone liked it. So I decided to make it as an appetizer for our Christmas dinner. 

It was a hit! 

Look, the moment I put down the dish they were eager to taste, hence the empty spaces. 

            Ingredients

         for 15 wrap pieces

15 pcs jumbo shrimps, shelled and deveined leaving the tails. Partially make cuts along the inner part so they stay straight. 

1 tbsp oyster sauce 

1 tsp garlic powder

1 tbsp soy suace

1 tsp ground pepper

1/4 tsp salt

1 tbsp cooking wine

8 stalks spring onions cut in halves

4 pcs square wrappers cut into 4 triangles 

        

            Procedure

-Marinate shrimps with ingredients at least for an hour, drain and wipe with paper towel before wrapping so as not to wet wrapper. 

-cut each wrapper into 4 triangles per piece as shown below.

-Wash spring onions, remove roots and cut into halves, usually a half is the same as the length of the shrimp. 

-to wrap, put shrimp and one piece spring onion in the middle of triangle wrap like in photo below

-roll the wrapper around the shrimp and deep fry immediately. It is alright to air fry if preferred

Drain oil from the shrimps by positioning each one upwards. 

Dip in sweet chili sauce. 

FRONT ROW SEAT ON LENS REPLACEMENT SURGERY

Have you ever wondered what exactly is lens replacement surgery? Though it’s really popular nowadays, aren’t you amazed that it is possible to remove the lens of our inborn eyes and replace it with an artificial one?

When and why do we need to do it? Is it because we are tired of wearing reading glasses or is it due to a health issue? 

I am writing this as a layman. My husband underwent lens replacement surgery, along with the cataract removal. I am not a doctor, much less an ophthalmologist but I had a “front row seat “ every step of the way from the screening and all the steps in between up to surgery

When someone experiences blurred vision a practicing Ophthalmologist will know if there is a buildup of cataract, the opaque, cloudy matter that develops in the eye. This hinders our clear vision. This mostly happens to the elderly, or to others as young as 50 years old. 

Cataract and lens replacement surgery involve the removal of the natural lens of the eye that developed cataract and replaced by artificial lens. 

My husband’s ophthalmologist, a retina specialist confirmed the presence of cataract. Screening followed immediately to determine the appropriate lens to be implanted since the lens is not one fits all.  

There are different lenses:

“Mono focal lens focuses on a fixed point that provides clear vision at a specific distance”. This is good for driving.

“EDOF lens can help people see clearly at a range of distances without glasses”

“Multi-focal lens allows the patient to see clearly at near, intermediate and far distances without glasses or contact lenses

After screening, the lens was ordered, we waited for 7 working days to avail of the Philhealth benefit. 

We were required to get a Cardiologist clearance, this is effective for three months; which makes sense since surgery is done one eye at a time. Complete healing is achieved within approximately 4-8 weeks. 

After surgery, he could barely see anything for about a week but clear vision is eventually attained. I had to put food on his plate. Of course he couldn’t read as well since he could not focus. 

Jim had to wear googles 24/7 to protect the eye while sleeping and to prevent infection. Eyes must never be wet, so caution is necessary while taking a bath. He had to wear dark glasses to protect eyes from the glare outside our room. 

The very next day, we went back for post-operation checkup.  The good news is there is no pressure on the operated eye and no pain. The doctor reduced the 4 eyedrops half the original dosage.

I was happy to share the good news to our family and friends who offered prayers and well wishes for a successful procedure and healing. 

All is well, so here is me feeling happy, grateful and in the mood for a selfie by the Christmas tree at the lobby of Asian Eye Institute in Rockwell.