bawal ang pork, bawal ang beef, bawal na ang lahat!

IT'S no picnic to go food shopping for our family. Just think of what I
have to consider when I buy the things that will grace our dining
table: hypertension, gout, rheumatism, goiter, allergic rhinitis,
heart murmur, low blood, cancer. Kind of hard to ponder, huh? But we
survive.

       Armed with my list of things to buy, I then double check it with the
lists from our doctors. Again, I say, no mean feat. But we survive.

       Meat. With hypertension running in both our families, I've eliminated all
processed foods (except for the occasional hotdogs for the babies in
our family, yes, that includes me). I also stick to lean ground pork,
pork cutlets sans fat and pork shoulder. Beef, I've struck off the
list eversince I felt a tightening in the chest (and in the belt)
everytime I ate it.

       Fish used to be easy to buy. I'd point to everything that met my
budget and that was that. Until, my dad gave me a list from his
doctor. Those who have gout should not eat salmon, sardines, mackarel.
To make it easier for me, he said,  fish that don't have scales -- no go.

       Now we come to everybody's favorite. Chicken and egg. For the
hypertensives, no skin, no wings, no yolks. For those with rhinitis,
no chicken, no eggs. You should have seen the baleful looks I got from
my son. If looks could kill.....

       Vegetables. Again the same rule applied. Buy anything and everything.
Until I got another list. No legumes, no asparagus, no mushrooms, no
cauliflowers, no spinach.  Well, at least my son rejoiced.

       Dairy Products and Oil. Our pediatrician said low-fat milk, and
that's what my son's been drinking eversince. As for cooking oil, I
bite my lip everytime I get a bottle from the shelves but if it's good
health you have in mind, then stick to olive oil and maybe sunflower
for frying (if you have to, that is).

       Finally, fruits. With all the experts hailing fruits as wonderful for
the health, I figured it was safe for me to buy plenty. Well, it
doesn't seem to work that way, either. Mangoes a no-no for those with
allergies. Strawberries and anything with seeds are not for those who
have gout. Buco flesh and avocado are not too good for those who love
them but have hypertension.

       Aaargh! Sometimes, I just want to follow my lola's advice. "Bahala
na!" she said and would eat pork taba. She lived up to 93 years and
she was hypertensive! But, still I trudge on to the grocery with my
list and hopefully, make the right decisions....


***********
Update: 
This was written before I discovered I also had hypertension. And my doctor's No. 1 advice -- nothing fried and only good cholesterol (fish and vegetables, preferably steamed). Eeewww! And now with my sister around, pork is virtually non-existent in the ref as she's anti-pig. Waaaah!

fashion critic

AS THE only girl in our family unit, I like to seek the opinion of my
two "boys" when looking for something new to buy or wear.
       My husband Ned's answer is always positive whenever I try on
something.  I never ever look bad. A dress or a pair of shoes is always
perfect for  me and anything I show to him is always met with exclamation
marks. "Bagay!" or "Ang ganda!" and the usual, "Wow, 'Nay, sexy!" he'll holler before letting
out an appreciative whistle.
       My son, Naki, on the other hand, is a little bit more believable. You see, he doesn't mince his words and really tells it as it is.
       Last weekend, we went to a tiannge  and I spotted a black and white
geometric long-sleeved dress that I loved on sight.
       As usual, I consulted my two critics.
       "Ganda!" said Ned, as expected.
       "It looks nice," said Naki.
       "Reaaally?" I asked Naki again as the sales lady oohed and aahed over
me wearing the dress.
        "Yeah," said my little boy, before adding, "except that it makes you
look big here...." pointing to  my tummy area.
       That was it. Off came the dress while a flustered saleslady asked
what my son had said. After repeating what Naki told me, she could
hardly stop herself from laughing and instead let out a small grin.
       "Pwede naman lagyan ng belt, ma'am," she countered.
       Salamat, I muttered, and thanked the heavens for my son who could be
counted upon to tell the truth, however much it hurts.
       Finally, after a couple more rounds and a little more shopping, we
headed for the car.
       "What did you buy?" Ned asked me.
       "A dress," I said proudly, holding up a beautiful floral pink shift
to show it to Ned and Naki.
       "Wow!" said, I guess you should know by now who.
       And my Number 1 critic? "Great," he responded as I beamed with delight.
       "You'll look like a big flower garden!"
       Next time, I think I'll go shopping alone......

Written december 3 , 2002



**********
Update: Shopping for clothes is best done alone, although when I need a little pick me up in the confidence department, I beg Ned to come along (may tiga-bitbit na, may tiga-bayad pa, hehe).   And as for the "fashion critic"? Let's not go into that, katatapos lang ng holy week.. :)

love + travel = forever?

THEY say that the best way to find out if you and your partner can stand the test of time is to travel together. That way, you find out about each other's idiosyncrasies and can test your patience to the max.


Now whatever differences my husband and I  may have (taste in music, hobbies, jobs, interests), we at least like to travel together (or at least stand each other to last the trip).


Much to our son's dismay, Ned and I can find any excuse under the sun to ride our trusted orange Chug-A-Bug or creamy Dolores (VW beetles) to attend a birthday party in Morong, Rizal, a reunion in Angeles or Guagua, Pampanga; a christening in Bataan and make a side trip to Subic, spend New Year's Eve in Los Banos, Easter in Sta. Rosa, a summer weekend in Tagaytay.


Just say the word and we're ready to pack -- clothes, books, magazines, tapes, firs-aid kit, junk food, juices and water.


"How long will you be away?" my dad has been known to ask me every time he spots our large heavy-duty blue sportsbag which can hold clothes for about a week.


"Overnight," I'll say without blinking, then add, "Buti na ang ready..." while my dad simply shakes his head in amusement. Buti na lang walang limit ang luggage sa kotse.


And while others are content with simply taking the expressway to get to their destinations fast, we prefer to take the loooong and winding road. That way, we are able to look at old houses and buildings, take the off-beaten track, check out if there's something to be discovered -- an antique shop, a small dining place, a bookstore, a museum mayhaps, a second-hand store, maybe even an old Beetle!)


Yup, travel is a sure way to test a relationship, and summer is the best time to do it. That is, if you don't kill each other first. Or your son does. 

Lolo Inggo

My lolo died one April, a few days short of my grandparents" 50th wedding anniversary. It was so sudden it took us all by surprise. Though many years have passed, the pain of losing him still hurts...

I dreamt of my Lolo Inggo last night. In my dream, he was his robust old self and just rarin' to see his latest apo (supposedly my newborn daughter). I woke up very happy because that's the only way I get to see him now -- in my dreams.


Inggo was my first grandparent to pass away and it hit me really bad. He was the one closest to me in proximity (we were next-door neighbors) but he was the one farthest from me emotionally. A little on the strict side, he was not very showy in his affections. Still, I knew he loved me in his gruff kind of way.


When he died, I couldn't get over the fact that he was no longer there, that my lolo just ceased to exist. That he wouldn't be there waiting for me at the kanto or by his window when I came home late at night. That I would no longer hear the kalampag of the sandok as he fried rice for my Lola Maria. That he would no longer exchange giggles or tease her unmercifully. And belatedly, I realized I also never told him how much he meant to me.


Until that day, I just assumed that my grandparents would be there forever. Boy, was I in for a rude awakening. When I anaylze things now, however, it seemed that my grandparents waited for major events -- graduation, wedding, the birthdays of their apo sa tuhod-- in my life and shared them with me before they left me. It was as if they were creating positive memories and I reveled in them and made sure they realized how I treasured their love and presence.


But no matter how fond the memories are, there will always be regrets -- that you cannot hold or touch or hug them ever again.


So while we go out and contemplate how Christ died for us, remember also our dear departed ones and don't forget the ones who are still alive and a part of your lives. Spare them a hug, shower them with kisses. Better still, tell them you love them a lot. Good memories start this way...

of childhood memories and kimchi

SOME of my fondest childhood memories were spent watching my Lola Maria make buro (fermented sauces).
       I remember slumping on the table as she would take a clean and empty large bottle and alternately place bangus (which she had rolled into salt) and boiled rice in it. Fascinated, I would watch her patiently arranging the fish and rice. Back then I didn't like burong isda and would liken it to kaning baboy whenever she would saute it in garlic,
onion and plenty of tomatoes. Well, times change and now, I could just about kick myself for not asking her for the exact recipe.
       While I hated burong isda then, I just loved taba ng talangka and the adventure  it presented when my lola prepared it. My lola would choose those that were literally still alive and kicking and then place them in a pail. She would then take them out one by one to squeeze the fat out. Later, she'd add vinegar and cook it on low fire. You can be sure
that I'd have more than a plateful of rice come dinner time.
       I think watching my lola make sauces was the start of my love affair with them. Nowadays I can't seem to eat fried anything without the requisite sauce.
       And then there's kimchi. While many have raved about it to me, my parents included, I still can't find the guts to quite eat it yet. A Korean couple friend prepared some in our house the other week and it did look mighty delicious. Maybe one of these days, I will find the courage to eat it.  Meantime, I'll just share with you courtesy of Choi Eun Young and  her husband, Rev. Park Sun Ho how to make kimchi.

      

KIMCHI 


Ingredients:

 10 pieces (5 kg) of Chinese cabbage or Baguio pechay,

 2 kg Salt, 

100 ml of kimchi sauce (juj kal)

 400 gm. ground dried red chili, 

12 cloves of garlic, 

3 onions, 

medium ginger

2 cups of ground rice, cooked.

       Cut the Chinese cabbage/Baguio pechay into 4 laterally (pahaba, then

into about 2 inches long. Sprinkle some salt on strips. Wash the cut

strips. Arrange strips into layers in a basin and sprinkle salt on

every layer.  Keep for one hour or two.

Cut finely the onion, garlic,

ginger and ground cooked rice. Mix these thoroughly, use blender mixer

if available.  Rinse the salt-soaked strips of Chinese cabbage/Baguio

pechay. Feel the texture if tender, not hard or soggy. Squeeze strips

and taste. If salty, do another rinse and squeeze. Spread strips and

sprinkle red chili. Add according to taste preference. If you like it

hotter, put more chili. The red color is natural. Add mixture of

onion, garlic, ginger and ground rice. Add kimchi sauce juj kal (patis

for Pinoy) to taste. Add 2 tbsp. Sugar.
Taste to suit your

preference. Put in bottle or plastic container.

You may keep in room

temperature for one day and refrigerate after that. Can keep for a

month or two but after a few days the Kimchi will be ready to eat.

graduation day

"Make a promise that you'll always be around for your children's graduation (and other special occasions)," the assistant director of  Discovery Pre-school, where Naki went to, told us during their closing ceremonies way back when. (It seems the graduation ceremonies at the University of the Philippines last Sunday brought back a lot of memories.)


Judging from the numerous parents, grandparents, aunts, uncles, siblings and yayas that were present, she didn't have to do a lot of convincing.


I grew up in an environment like that. i didn't have to be the most intelligent, the most gifted, the most bemedalled student to merit my whole family's attendance. 


There really is  a different high in being able to share that special day with your loved ones -- a reassurance that you are indeed treasured. If only all families were like that. Alas, in this world of ours, not all our wishes and prayers can come true.


One of my closest friends used to tell me that she loved to come over to our house because she envied my family. She liked to be with us because she wanted to belong and she felt that she was most welcome in our home. And to think that she came from a family of 10.


My friend's the gutsy type -- cowboy na cowboy -- she's emotionally strong and you'd never believe she has problems 'coz she handles them so well. Though she has always regaled me with tales of her weird family, I always thought she go through unscathed, unaffected 'coz I'd always end up laughing at her stories. But, boy, was I wrong. I didn't know how hurt she felt inside.


Just before she left for the States and right after she passed the Medical Board exams, we got together to celebrate and ended up talking about heartaches -- hers. 


The daughter of a Chinese immigrant and a Filipina, she had to battle against a lot of prejudice. "Babae ka lang," her parents would tell her, so she had to make her own way through college, unlike her lucky "sustentado" brothers. Whenever there were arguments, she couldn't voice out her opinions -- her brothers were always right. If she dared to insist her own way, she was branded, "magulo, mataray, unreasonable". Eventually she learned to make it on her own -- to accept critical, harsh words instead of praise. She learned to forgive her parents and carry on even though they invaded her privacy by opening her mail and listening in on her telephone conversations. Despite it all, she loved her parents and craved their approval.


Her mother, my friend told me, was such a miser that she never bought new clothes. If she was given a new dress, she would leave it in her cabinet to rot. She preferred to wear the same clothes since 19-kopong-kopong. She also hated to go out and would only do so if circumstances forced her to. Well, anyway to get back to the story, on her graduation day, my friend begged her parents to attend  and even brought her mother a new dress.


During the ceremony, my friend nearly broke her neck, checking to see if her mother was there. Teary-eyed she went up the stage alone when her name was called. Diploma in hand, she turned and saw her mother there. Dressed in her old clothes, with a run in her stockings, her mother was nevertheless there. And that was enough for my friend.


--------------------------------
Written March 31, 1998

Lenten Recipes

Meatless and fish recipes --   perfect for this Holy Week -- and heart-friendly, too. 

Naki's former Manang, Narda, tweaked this recipes to suit the needs of our mainly hypertensive family. 

SQUASH SOUP

1/4  kalabasa (squash)

shrimps

red pepper

carrots

dahon ng sibuyas (shallots)

garlic

 onion 

2 cups water

1/2 cup milk

Boil kalabasa until tender then mash. Saute garlic, onion, shrimps until brown (or in the case of the shrimps, pink). Pour two cups water, the mashed squash; sliced very small shallots, diced carrots and red bell pepper. Let it boil before adding milk.

Mmmmmmmmm!

Now, you may also want to gry the fish recipes that are Narda's specialties that are not only delicious but also light on the budget.

SARDINAS NA TAMBAN 

(TAMBAN SARDINES)

1 kilo tamban

4 sili (labuyo)

1/2 c pickle relish

carrots

salt 

pepper

bayleaf

1 cup vinegar

1/2 cup soy sauce

1/2 cup oil

Clean fish. Combine vinegar, soy sauce, oil and add to fish. Cook in pressure cooker until even fishbones are tender. Add the rest of the ingredients and let simmer for another 30 minutes.

GULUNGGONG NA

 LUMPIANG SHANGHAI

1/2 kilo galunggong

1 carrot

1 small turnip

2 onions

10 pieces lumpia wrapper

1 egg

1 cup oil

1 red bell pepper

Boil fish and then remove moves. Dice onion, turnip, red bell pepper and add to flaked fish. Season with salt (and pepper if desired). Wrap one spoon of mixture in lumpia wrapper. Dip in beaten egg and deep fry.

Indulge not! Remember it is  Lent. Instead, contemplate with these heart-friendly fare.