June 12, 2005 was the day. While the whole nation celebrated Independence Day, I was foregoing my own. I was getting into a  lifetime partnership with Jake, sworn before God and witnessed by family and friends.

I knew I was totally ready for the commitment but the fear of the unknown, I must admit, shook me up a bit.

I was challenged by the fact that marriage didn’t come  with a handy manual. Hardwork, teamwork and lots of patience and understanding were the things we had to have to somehow to make the marriage as happy as  possible.

In retrospect, I would say it was the best decision ever. It was finally the kind of change that I’ve come to embrace.

Certainly, life had a way of teaching me. I had to welcome changes to be able to move forward. So goodbye ‘singlehood’ and hello married life!.

But two months before the wedding, I lost my Dad to cancer. What bigger adjustment could there be than living your life without a father that you’ve known, loved and honored all your life? How do you spend the rest of your life when a part of  it is gone?

That same part that meant going to the park as a child, going on out of town trips, travelling all the way to Nueva Ecija to buy kesong puti or a pack of burong mustasa! I remember shrieking in delight  each time we drove near the take out window of a bakeshop  in Rustan’s Cubao in the 80′s to get a bag of caramel popcorn, cheap thrill! Hahaha!.  Pure childhood bliss! And of the fun times we bonded over, he would say, “Oh, you will remember me doing these for you when I’m gone”.

Yet Dad left this world just as I was about to enter a new one. At that time, I could not imagine death and happiness in one sentence. He died and I was getting married. But I realized that I had to snap out of my sorrow because I knew Dad was watching over us with a smile on his face.

A few months after the wedding, we would find out that we were expecting our first child. Jake and I were ecstatic. Finally, Dad must have sent the rainbows after the storm. I was finally settled and happy.

Now, I have started making new adventures with my daughter, Sam. It’s ‘Dad and me’ all over again. I drive her to school every single day, color, draw and paint together… ahhh, fun times! And oh! We do go to the park often, too.

Today, I realize, changes do happen for a reason. We may not welcome them at first,  but later on, their significance begins to unravel before us in the strangest of ways.

I can’t be happier now. With my precious daughter and the best husband with me,  I’m ready to overcome anything.

Life is sweet.

Happy Birthday, Sam!

Please know that Dad and Mom love you very much.

Sharing with you a poem Jake made for Sam shortly before her birth:

NEW EYES

Tomorrow’s light descends

on us, its glow bursting

into a million pieces

to show

us what the edge of this earth

brings—

A garden of colors

soon embraces

us while the scent of orange petals

waft through the air;

we lie down on this bed

of half-open buds, holding

forever’s promise in our hands,

even as thorns vainly prick

through our now common skin.

Nearby, a gaggle

of nursery rhymes

and voices of glee banish

the silence; we strain

our ears

to the only song

we will soon hear.

The light dances

once more before our eyes

and swirl around our heads

as we clasp

each other’s hands

and step

into the glow

that the edge

of this earth brings.

—jake y.

 
]]> http://carenyrastorza.wordpress.com/2011/03/15/ebb-and-flow/feed/ 0 caren confetti111 pupy 31179_439224308274_555133274_5730613_2650134_n goldilockspaddy-0191 DSC_0940 http://carenyrastorza.wordpress.com/2009/04/30/stir-fried-honey-mustard-bbq-chicken/ http://carenyrastorza.wordpress.com/2009/04/30/stir-fried-honey-mustard-bbq-chicken/#comments Thu, 30 Apr 2009 15:27:21 +0000 caren yrastorza http://carenyrastorza.wordpress.com/?p=479 Continue reading →]]>

Scrumptious food made from scratch. That should be the benchmark of GREAT food. Given this, I am one to make some of  my own cooking ingredients such as homemade tomato sauce, cream-based soups, pizza crust, dressings, marinades, etc.

However, there are instances when I just need to fast track my cooking. And, rush it is— I usually just pluck out great sauces from the pantry to make wonders on my meat given the VERY limited time I have. Ah, now, can you relate?

One of my favorites would be HUNTS honey-mustard BBQ sauce. The flavor is very  intense yet smooth on the palate. Coats well with your favorite meat, too. It’s become my bestfriend when I need to dish out food that will cook under ten minutes (if, I decide not to marinate).

I usually marinate a coupla chicken breasts (like two whole breasts seasoned with salt and pepper) ahead of time. For convenience sake, I guess, everytime the need arises.

For the marinade, I just put in 3/4 cup of the hunts homey-mustard BBQ sauce and 5 cloves of minced garlic.

When it’s time to cook it, I cut it into bite sizes.  Stir-fry them while adding slices of leek stalks for added flavor. Midway into the cooking, I add around 4 more tbsps of honey-mustard BBQ sauce for flavor reinforcement. There. Shockingly fast and easy.

Homemade stuff can wait until I’m load free again. Soon, I hope.

“Mommy, are we going to ride a boat, an airplane or a bus?” Sam anxiously asked as soon as we set foot off the shores that would lead us to Camiguin’s sandbar or more popularly known as the “White Island”.

That day, Sam had a heyday sampling at least four means of transportation: taxi, tricycle, bus, ferryboat and a banca.

http://www.youtube.com/watch?v=f0SRSZNt5Mo

She didn’t mind the shuttle from point to point. All she knew was that she was off to Camiguin Island to scoop up some sand, build a castle and play some more.

 She took with her a tiny pail and a mini cup all to mold the main castle and the “mountain” that she wanted to make.

 She was petrified as soon as the motor of the banca went roaring. She demanded, ‘Let’s go home na lang!’. I had to coax her to go on with the fifteen minute banca ride that would take us to the island. Although the water was calm, it looked too overwhelming. God, I was minding both of our worries!

sam did not want to be photographed. she kept moving so i couldn't take her photo!

I felt like a droplet in the vast sea that surrounded us that morning. Of course, I had to brave that trip for us, anyway. I just had to talk to Sam to forget both our worries. Anyway,  Jake was there plus ate Lisa, (Sam’s trusted yaya) to make me feel like there were other ‘droplets’ to keep me ‘stable’.

As soon as we got settled, we realized that island did not have a changing station! Oh god, how I hate swimming with long shorts and shirt! Haha! Not that I obsess in cladding myself with a sexy swimsuit , I just wanted to have the right attire for a major swimming pictorial este adventure. But what the heck, I just had to do with my shirt, shorts and beach poncho.

.

The first five minutes in the island, Sam couldn’t be consoled. She was raising a howl like anything! She hated the waves that seemed to chase her tiny feet. She abhorred the texture of the sand as if it was dirt that   stubbornly clung onto her skin especially on her feet. She did not want to be photographed. She just wanted leave. After all, that was just her first real beach bumming experience as a toddler (the past ones being just   sightseeing trips).

But as  soon as I scooped a big mound of sand using my hand,  Sam instantly got amused and started to work on her sandcastle. Sadly, we weren’t too great in building a sandcastle   that’s why Sam was successful only at making a ‘mountain’ (which obviously is simple to make).  She raved about her ‘mountain’. Yes, like it was the highlight of  her Camiguin expedition.

sam in her element now...

She couldn’t be more   serious while she built her ‘mountain’.  She was constantly commanding her yaya to fetch some pail of water from the sea, who knows, probably for the mountain’s ‘irrigation system’, hehe.

seriously serious this time!

she did not want to leave now...

she kept calling her yaya. she needed more shells and water for her 'mountain'!

 Jake and I had a great time. Reminiscent of our honeymoon  in Bora. Of course, this time, with our Sam in tow. We just had to take these photos.

bummin' around...

White Island is spectacular, save for the tiny rocks that made barefoot walking kinda discouraging. Overall, the island is  so enchanting with the pristine white sands, clear water and the bright blue skies that crown the sea’s glistening glory.

Sam just had a GRAND time.

 As we waited for the banca to fetch us to  shuttle us back to the other shore, Sam spoke to her lola on the phone;

 “Hi, lola! I made a mountain!” was her opening salvo. I was amused because in between her stories, I heard her say remarks like, “Oh, wow!” or “Ahhh…” presumably as response to whatever my mom was telling her.

sam talking to her lola

 Then she went on to say, “I rode a boat, lola!”. Their conversation went on and on. I’m so happy at how she’s able to carry quite a lengthy conversation over the phone now. It quenches the thirst of her loved ones to hear her husky voice over the phone. So cute. Really. So, so cute.

Anyway, the banca finally arrived and off we went to our next stop: the sunken cemetery.

 To be continued…

 Lilian and Lisa were ranting at not being able to cook without exact measurement instructions that’s why Lilian in this photo had to jot down everything, from isang kutcharitang bagoong to isang kurot ng asin down to isang patak ng calamansi! Whatever that recipe was! Haha! The picture above shows Tess giving instructions to Lilian

 The food was excellent. I’m saving my thoughts about the food for another blog (theeatingroom.wordpress.com).

Winding down, I told our  batchmates how melancholic I sometimes get when I’m jolted to reality that almost twenty years have already slipped away last we sang our Maryknoll anthem during our graduation day. Dang, where did the twenty years go? 

Tonight, I touched base once again with people I so missed after all these years. I remember conversing with Alma Rivera one time, we both have the impression that our batch is one big barkada that’s broken down to sub-groups. At the end of the day, we’re back to just being one.

I cherish my friendships with a lot of our batchmates. I intensely treasure my personal experiences with a lot of you. I don’t regret having hopped from one barkada to another just so I could maximize the four years given to me to meet and know you more. No, I am not glassy-eyed as I am typing away these thoughts. Only smiling. It’s enchanting. Truly special. And again, I got to touch my chocolate coated memories of high school years after this get-together. I felt sixteen again. I feel so genuinely good.

My family will be off to Cagayan de Oro for the holidays. Am gonna miss the reunions again when they happen. Kindly keep the stories coming, okay? To the guys who made it awhile ago, I raise my glass to all of you! And, to the batch, Let’s keep the circle alive!

__________________________________________________________

EXTRA!

Tina Rivero– I miss hooking up with you. I always check on your photos. You’re too unfair! Ang ganda ganda mo!! Haha!

Alma Rivera– We gotta catch up. Btw, your sis Bernadette looks the same! I see her photos on facebook.

Cuchie Alcuaz– We missed you at the reunion. I miss you, period.

Blanche– I tried calling you up very recently but figured maybe you were too pooped out to take my call. Was just gonna catch up with you.

Candy pangilinan– I’m in touch with Liezl Tiaoqui again. She’s on my facebook network, she goes by the name Anna Sevilla now.

Anjo Vizconde– I don’t catch you on-line na ah. How are you?

Cris Sena– Are you in town?

Rita Acab– Hey, gorgeous. how have you been?

AJ de Jesus– Magparamdam ka naman!

*NOTE– Forgive me for not mentioning your married names. While I know most of your married names, I might miss on one or two names. So for uniformity, I just wrote the maiden names. Also, Roxanne and Jasmine, our pics were too defocused that’s why I didn’t include them. Anyway, I’m still waiting for the other pics from the others and hopefully, I can blog again.

It’s a  big puzzle to me why Pinoy food hasn’t really made a mark in the global culinary scene. Never in the mold of, say, cuisines of Japan, China and Thailand among others. It’s barely up there. Nor anywhere, tsk.

I would totally undersatnd if pinoy cuisine lacked the gastronomic attributes  worthy of a universal accolade. But it is not the case, really. Pinoy cuisine is exploding with succulence, character and potential. There’s got to be a way to shake up the global cuisine with the introduction of our mouth-watering adobo, kare-kare and lechon!

Sometime last year, I had the chance to visit a pinoy restaurant in New York City. The person who talked me into it raved about the food there which were  mainly adobo and pinoy barbecue as the staple ones. My palate at that time was just  pleading for pinoy dishes since it’s been weeks already last a pinoy dish landed in my intestines. I even thought to myself, good thing a coupla pinoy restos are in NYC in case some pinoys got homesick and wanted some of our local fares. Sadly, the moment I laid my eyes on their pinoy buffet, I knew right away I was not going to like what I would be tasting. True enough, I heard the music bed on my head that went “Kweng, kweng, kwwwweng!”. Food was a major letdown. The point of the matter is, if that was the kind of pinoy food we are showing the world, then we can’t expect the universe to praise our local fares.

 We scoured NYC some more for pinoy food but we saw nothing better than the previous yucky one.

Luckily back here at home, there’s come about the burgeoning of pinoy grilleries. I love it! Good food are everywhere. My personal favorite pinoy food restos include, Abe (Serendra), Recipes (Grenbelt 3), Aristocrat (Roxas Blvd), Conti’s (Serendra), Pociana’s (Timog Ave.) and my all time favorite chicken at Max’. Lately, I have been addicted to Reyes babecue. Their bbq is so tender, juicy and moderately sweet. It’s so perfect with java rice, yum-o!

We have loads of great local restos serving authentic pinoy food here. It’s just a matter of being able to have the good taste for EXCELLENT pinoy food.  

Here goes some of the photos of some pinoy dishes I have been crazy about. These are the viands I grew up knowing and loving.

Classic Beef Caldereta

**Food and Photography by the Author

If there were olympics for baby milestones, they would’ve all included their brood in all the events, whether it was the “Where’s the light?” competition or “Where’s the lizard?” event. They all think that these were major events (being able to point to the lizard and show the light!) worthy of a full-blown publicity campaign. And now that I got my own kid, I can only hit my forehead in shame that I actually saw things that way.

Alas, I can’t be more proud now of Sam, my daughter. She’s all of two years old and now a wit, charm, brain and humor machine. I’ve been revisiting my favorite book, “What to expect during the toddler years”. Man, I was awed to find out that Sam’s development is advancing really fast way beyond what is expected from  a toddler her age!

sam taking a photo of her yaya

PHOTOS TAKEN BY SAM:

 Can’t get enough of her lola’s pic…

Boy, and can she clean the house!!!!

 Very recently, I saw her open a bag of tempura chips and quipped to the helpers, “Kain kayo ng chips o!”. My daughter is well-mannered! I am so happy that she’s got a giving heart. One time, she was watching TV Patrol with me, she caught this video of a child abuse victim and she said, “Kawawa naman the kid, mommy!”.

Once in a while she checks on the helpers. She frequently asks them, “Anong gawa nyo?”. Everytime she gets home from a simple stroll, upon seeing the helper at home she’d say something like, “Hi, Josie! Kamusta ka?”. She demands for a you-are-welcome reply everytime she says “Thank you”, though and says “Sorry” with matching kiss when she knows she’s hurt somebody.

Sam is majorly bilingual. She speaks both Filipino and English. She can translate Tagalog to English and vice versa verbatim. She knows what language to use depending on who she is conversing with. Funny, in a recent trip to Spain, while I pushed her stroller along that god-knows-where road, out of nowhere, she quipped, “Donde esta, mommy?”. I was cracking up in silence, floored at how she absorbed the little Spanish I know that I used in Spain.

She’s definitely gone a long way since she first learned about the abc of abc and the easy 1,2,3 of 1,2,3! She knows almost all the primary colors already and can identify almost all the common objects seen around (including words like “mascara”, “hair plantsa” and “extra ordinary beautiful!”) I listen with bated breath everytime she narrates to me whatever stories, opinions, feelings or impressions she may have at a particular moment. She tells them without skipping a beat. No baby talk. No fumbles. Just words. Very clear words.

Sam’s recent lines include:

“Mommy, do you want me to put sauce on your fish?”, “Ay no more salt na just pepper, okay?

“I’ll cook for you, okay? I’ll just defrost the chicken”

“I’ll put gas in my toy car. Ay, BLAZE pala itong gas!”

_____________________________________________________________________

SAM: “Mommy, you ask me if you can use the computer!”

MOMMY: “Okay, Sam, may I use the computer?”

SAM: “Sure, mommy!”

_____________________________________________________________________

“Mommy, do you want me to cook your own pizza?”

“Why are you laughing? Please stop laughing!”

“Wait nangnang, the computer is downloading pa!”

“Can I watch laughing babies on youtube.com, mommy?”

“Mommy, when I say thank you, you say you’re welcome naman!”

“Can I use headset? I want to be quiet when I watch TV eh”

Please remember that the girl talking is just all of 28 months old.

Elevator speech, it is. I am seriously laughing now as I am doing this. To all the proud moms in the whole Universe, continue the praise. Let’s celebrate the uniqueness of every child! Cheers!

I had the time to bake chicken tonight. I decided to do a pesto based chicken rub. I always keep a jar of pesto handy in my ref so that everytime I need it, I don’t have to belabour myself in doing it. Pesto may well go with your favorite pasta, crackers, rice (pesto rice), pizza or bread. In this case, I used it as my chicken rub. Pesto may be basil, spinach or parsley based. The most common is basil. Basil pesto may be hand pounded or processed. It really depends on your preference. To make it, chop about four cups of basil. Mix in a cup of extra virgin olive oil, one and a half cups of parmesan cheese, 3 cloves of garlic, a teaspoon of pine nuts (optional), salt and pepper. Process until smooth. Consistency of this mixture well depends on your taste, really.

Okay, let’s backtrack a bit and do step one of this Pesto Chicken with Gingered Rice Stuffing:

Rice stuffing is made from white rice (enough to fill the cavity of the chicken), pesto, some few slices of ginger, salt and pepper. Fuse all ingredients together to blend flavors in perfect harmony.

Stuff the chicken with basil rice. You might want to mix in some shitake mushrooms into your rice or throw in some scallions for added flavor.

Choose your veggie combi. I choose potatoes, red peppers and a head of garlic (upper head,chopped). Roasted garlic is best as rubs for breads like focaccia, ciabata or your regular wheat toast. You may opt to throw in eggplant, zucchini, tomatoes, white onion and other veggies you might want to have. Season all veggies with salt and pepper and baste with olive oil or butter for extra gloss.

Season the chicken with salt and pepper and smother  with some more pesto. Squeeze in a swig of lemon or calamansi. Meantime, grease potatoes with olive butter and wrap individually in foil wraps (the foil makes sure the potatoes won’t dry out).

Bake with temp of 350 degrees for an hour.

Rice stuffing has all the juicy drippings of the chicken! The ginger component in the rice stuffing is crucial. It adds extra zing to the Pesto flavor.

The baked potatoes that went with the chicken is best with melted cheese, sour cream or just butter on top. Sprinkle in some chives for garnish.

I don’t normally give out exact measurements because everything is just based on my personal taste. Feel free to do adjustments. Let the flavors burst in your palate. Cooking is all about fun and adventure. Had this one-pot-wonder with matching Red Wine and a fantastic chat with Jake to boot.

wheng, the author, lia and ron

Am still marvelling at the great time over lunch I had with ex officemates, Gene, Weng, Lia and Ron. We all trooped to The Old Spaghetti House along Katipunan to see Gene and Weng one last time before they leave and settle (for good) in New Zealand. Gene and Weng were evidently at their happiest when they spoke about this whole new adventure of theirs. They can’t seem to be happier now as they come close to finally leaving and giving their lives a total face lift when they move and settle in NZ.

Although Gene is almost certain that he’s not touching Philippine Media ever again, I’ve been bugging him to blog. Why? Because everywhere I go, people ask about him. “Where is Gene Orejana now?”, “Why did Abs-Cbn let go of him?’, etc. I can only shake my head in disgust thinking I too can’t exactly say why it was so.  At least, the moment Gene decides to  blog,  even when he’s in far away NZ,  he can do what he does best–  giving  the Filipino Journalist a good name.

My Dad was an avid fan of Gene. He literally dropped the world everytime On-Line was on air. He was the type who’d have the househelp whip up a great dinner to go with his On-Line watch. Like it was an Oscar’s event or something. My Dad was the intellectual, cerebral type and he wanted to opine on things but couldn’t be heard and so it was like Gene shooting away the questions for him and more! He was just too happy to have someone ask newsmakers very significant questions. Gene has this knack of asking sharp, crisp and cutting to the chase questions that normally (unintentionally or otherwise) made the guest say statements that were soundbyte worthy.

Daddy ached to see more Gene Orejanas on TV but like he always said, “Sayang di inaalagaan ng kumpanya nyo yang tulad ni Gene!”, and I say AMEN to that along with the other ten million viewers across the globe who glued themselves on ANC primetime’s On-Line for a good decade or so.

Teaming up with Gene was like TV Broadcast 101 for me. Learned a sea of lessons from him. He didn’t mind working with newbies, too. All that mattered to him was how efficiently things flowed in the set and how the show made impact on the people, the government and the world! Sigh,  sayang, the guru is about to go. 

Water under the bridge now. I did not see an iota of acerbity towards anyone or anything from the Orejanas as they spoke about their former careers (Weng, as a prized  reporter, too, of ABS-CBN) in the Philippines. Obviously, this disposition emanating from the fact that they are chipper at the prospect of leaving and facing a whole new life elsewhere outside the chaotic life in Pinas. Gene, Weng and their kids are off to New Zealand now. About to start life anew. We can only wish them success, more blessings and peace. Stay ON-LINE, guys!