Chunky Mexican Chicken Soup

I’m on a roll with soups lately.

It must be because it’s starting to get cold.

And soup seems like a good way to stay warm.

Am usually not fond of dishes with tomatoes or tomato sauce.  Though I like them in soups as long as fresh or whole tomatoes are used.   In this case I used whole peeled tomatoes in a can.

Yeah…  I could have used fresh tomatoes and peel them myself.  But I was feeling lazy.  And I didn’t feel like blanching and peeling the tomatoes  myself.  So whole peeled canned tomatoes were my second best choice.  A dependable stand in.

This version of the soup is thick and hearty.  Though my husband prefers it to be lighter with less chicken next time.  I agree.  I’m not too crazy about thick soups either.  And I know that has to do with how we ate soups when I was growing up.  Thin and light.  With clean, crisp taste.  And that’s only because we had to make do with what we had.  Soup was a great way to feed a large family of 10.

So… if you like thick and hearty soup, just increase the chicken and corn tortillas.  And if you like your soup heartier, top each serving with cheddar cheese and sour cream, in addition to the chunks of avocados.

Here’s what you need:

You need 3 or 4 large split chicken breasts.  Bone and skin on.  About 4 – 5 pounds.  Only use 3 split chicken breasts if you want a thinner soup.

Remove chicken from the package and rinse them under cold running water.  Pat dry with paper towels.  And place chicken in a heavy-duty baking sheet.

Pour a little bit of oil – canola or olive oil, on each chicken breast and rub the oil all over the chicken.

Generously season the chicken breasts with kosher salt and ground black pepper.  I used about 4 teaspoons of kosher salt and 2 teaspoons of ground black pepper.

Don’t worry.

This might seem a lot of salt to you.  But all this salt is not going to penetrate the meat.  Its just going to make the chicken breasts well seasoned on the outside.Season chicken breasts on both sides.

And roast them, skin sides up,  in a preheated oven at 400°F for 50 minutes.

After 50 minutes in the oven, the chicken breasts are cooked and the skins are crispy!

As you can see… I have way too many chicken breasts here.  I should only have roasted three.  Four the most.  And so I used the rest of the chicken for “chicken club salad sandwiches” .  Another recipe I will post in the future.

But, like I said though… if you like a thicker, heartier soup, use four large split chicken breasts.

Oh by the way… the skins are really crunchy and tasty.   And you can start munching on them if you are feeling hungry and need a quick snack.

Tear the chicken meat off the bones and shred them into chunks.  Place chicken chunks in a bowl.  Cover bowl with plastic wrap and set aside.

Discard the bones and skins.

Or give the skins to your puppy.  She’ll love you for it.

~~~

Other ingredients you need for the soup:

Vegetables: 3 large celery sticks, 4 – 5 medium carrots, 2 medium size onions, 4 – 5 jalapenos, cilantro and lots of garlic.

Halves the  celery

And  chop them.

Peel and halves the carrots.

And chop them.

Quarter the  jalapenos

And remove the ribs and the seeds.

The hottest part of the jalapenos reside along the ribs.  That means if you want your soup to have a “kickasss” attitude, keep the ribs and only scrape the seeds.

And chop them.

Onions – peeled, and chopped.

Garlic – smashed, peeled and chopped.

Olive oil. 3 tablespoons.

28 ounces whole peeled tomatoes.

4 cans chicken broth.  About 6 cups.  Plus 2 cups water.

Ground coriander seeds, ground cumin, and dried basil.

One teaspoon of each.

Five or six 6-inch white or yellow corn tortillas.

I was kicking myself when I got home from the store, when I realized that I had bought flour tortillas instead of corn.

I was having a senior moment at 43!

But I used them anyway.  Wishing, while kicking myself, that I had corn tortillas.

Slice tortillas into one inch strips.

And them chop into one inch squares.

Oh.  Don’t forget the avocados.  You will need 3 large, ripe avocados.

One-half (1/2) avocado per serving.

And cheddar cheese and sour cream.  Only if you want a richer, heartier soup!

And your favorite corn tortilla chips to serve on the side.

~~~

How to prepare the soup:

Heat a large pot (I am using a 5 quart pot) and add 3 tablespoons olive oil.

Saute chopped onions until translucent.

Add garlic and saute few more minutes.

Add chopped celery, carrots, and jalapenos.

Stir and saute for five minutes.

Add the whole peeled tomatoes.  Break ‘em into chunks using a spatula.

Stir and add the chicken broth.  Plus 2 cups water.

Add the ground coriander and cumin and dried basil.

Cover pot and bring soup to a boil over medium heat.

Add the chopped corn tortillas into the pot.

Reduce heat to low and simmer soup until vegetables are tender. About 20 minutes.

Add 1/2 cup chopped cilantro.

Add the shredded chicken to the soup.

Season with coarse sea salt and freshly ground black pepper.

Simmer soup for another 15 minutes.

Serve soup warm.  As is…

With your favorite corn tortilla chips…

Or…

Top each bowl with avocado chunks.

And to add more excitement and personality to soup -

And to make it richer and heartier -

Top each bowl with shredded cheddar cheese or Pepper Jack Cheese and sour cream along with the avocados.

I have to be honest…

I was reluctant at first to use the avocados.  So when I served the soup for the first time, I served it with sour cream. To be on the safe side.

But I made a big pot, like I always do, because I’m lazy like that.

So the next day when I served the same soup again, this time, I bravely added chunks of avocados in each bowl.

And you know…

I’m glad I did because the avocados made the soup taste creamier, even without the cheese and sour cream.

The avocados were subtle, yet surprisingly seductive and intriguing that makes the palate hunger for more…

Here’s the recipe:

Chunky Mexican Chicken Soup

Serves 4 – 6 people

Ingredients:

3 or 4 large split chicken breasts – bone in, skin on

3 TBSPs. canola or olive oil

4 tsps. kosher salt

2 tsps. ground black pepper

3 TBSPs. olive oil

2 large onions – peeled and chopped

6 garlic cloves – smashed, peeled and chopped

4 jalapeno peppers – seeds removed and chopped

4 medium size carrots – peeled and chopped

2 large stalks celery – chopped

1 can (28 ounces) whole peeled tomatoes

1 tsp. ground coriander seed

1 tsp. ground cumin

1 tsp. dried basil

4 cans (14.5 ounces each) chicken broth or 6 cups chicken stock

2 cups filtered water

5 (6 inch) white or yellow corn tortillas – sliced and chopped into 1-inch squares

½ cup chopped cilantro

2 tsps. coarse sea salt or to taste

½ tsp. ground black pepper

Corn tortilla chips – to serve on the side

Optional Toppings:

3 large ripe Avocado – peeled seeded and cut into chunks (allow ½ avocado per person)

Grated sharp cheddar cheese or Pepper Jack Cheese

Sour cream

Remove chicken from the package and rinse under cold running water.  Pat dry with paper towels.  And place chicken in a heavy duty baking sheet.

Pour a little bit of oil – canola or olive oil on each chicken breast and rub the oil all over the chicken breast.

Generously season the chicken breasts with kosher salt and ground black pepper.  Season them on both sides.

Preheat the oven at 400°F.

Roast chicken breasts at 400°F for 50 minutes.

(Prepare all the vegetables needed while the chicken is roasting in the oven.)

Tear the chicken meat off the bones.  Shred the chicken with your hands or tear them into chunks.  Place chunks or shredded chicken in a bowl and cover with plastic wrap.  Set aside while you prepare the other ingredients.

Discard bones and skins.

Heat a large pot and add 3 tablespoons olive oil.

Saute chopped onions until translucent.

Add garlic and saute few more minutes.

Add chopped celery, carrots, and jalapenos.

Stir and saute for five minutes.

Add the whole tomatoes.  Break ‘em into chunks using a spatula.

Add the chicken broth, plus 2 cups of water.

Add 1 tsp. ground coriander seed, 1 tsp. ground cumin and 1 tsp. dried basil.

Stir the  mixture.

Cover pot and bring soup to a boil over medium heat.  Once the soup is boiling, add the chopped corn tortillas.

Cover and simmer soup until vegetables are tender.  And soup is slightly thick.  About 20 minutes.

Add the shredded chicken to the soup and simmer again for another 15 minutes.

Taste to see how much salt is needed.  Otherwise, add 2 teaspoons coarse sea salt and 1/2 teaspoon freshly ground black pepper.

Serve warm with your favorite corn tortilla chips on the side.

Top each bowl of soup with chunks of avocado.

And for richer, heartier soup, top each bowl with shredded cheddar cheese and sour cream.

Tess’ Kitchen Secrets:

#1 – Avocado chunks make this soup taste creamier.  The creaminess comes when you take a spoonful of the soup with a small chunk of avocado.

#2 – Shredded Cheddar or Pepper Jack Cheese takes this soup to another level.

#3 – Corn tortilla chips is a great accompaniment to the soup.  It makes the soup less serious, even though it is.  And makes the soup fun to eat.

Enjoy and Happy Cooking!

Tess Harris

It’s Like Chasing Something Mysterious

A life size figure at our apartment office.

Our apartment manager always displays elaborate decorations during the Halloween month of October.

Her favorite holiday.  And she seems to outdo herself every year.

So I came in one Saturday afternoon… and took a few pics…

That ball she’s holding makes a loud scary noise…

more Halloween stuff…

The commissary at our military base also has an elaborate display pumpkins and scare crows… I think that’s what they’re called.

I thought they were interesting…

So I took a few pics…

While I giggled like a little girl…

Simple things make me happy.

And to celebrate Halloween…

Well, I don’t really celebrate it.  But I love these Spiced Pumpkin Dried Fruit Cookies…

And I love all the decorations people displays during Halloween…

I want to share this recipe with you.

I think this is one of the most delicious pumpkin cookies I’ve ever had.

When I took the first bite, my senses kept trying to figure out what’s in the cookie.  Then I took another bite.  And another.  It’s like chasing something while trying to figure out its character.

So I ended up consuming several cookies in one setting.

I made these cookies for my husband to snack on at work.   But my son and I ended up eating most of them.

I plan of  making them again in a few days.

I’ll  post a step by step photos then…

These cookies are very good.  Tender and chewy at the same time.  Moist with a cake like texture.  Loaded with dates, raisins, dried pineapple and walnuts.

Almost guilt free and bordering on the healthy side.  And yet, they are sinfully delicious.

Since Ramon and Willie do not like nuts… I had to split the batter.  Half the batter I baked without nuts.  And the other half with walnuts.  For me.

I love nuts!  Pecans.  Walnuts.  Peanuts.  Though I can’t say it loves me all the time…

~~~

NOTE:  If you don’t have an electric mixer like Kitchen Aid, you could also make these cookies by manually mixing them in a large bowl, using a wooden spoon.  Follow same direction.

Here’s the recipe.

Spiced Pumpkin Dried Fruit Cookies

Ingredients:

2 cups ground old fashioned oatmeal (grind oats before measuring)

1 ½ cups all purpose flour

1 TBSP. baking powder

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. freshly grated nutmeg

¼ tsp. ground cloves

¾ cup or 1 ½ stick unsalted butter, room temperature

1 ¼ cups firmly packed brown sugar

2 extra large eggs – room temperature

1 ½ cups canned pumpkin puree

1 cup pitted dates, chopped

½ cup dried pineapple, finely chopped

1 ½ cups raisins

1 ½ cups walnuts – coarsely chopped (optional)

Preheat oven to 375°F.

Grease 3 baking sheets by rubbing them with butter.  Or line the baking sheets with parchment paper.

Ground oatmeal in a food processor until it resembles a coarse sand.

In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and ground cloves.  Add ground oats and stir with spatula until well combined.  Set aside.

Using a stand up mixer, cream the butter and sugar together in the mixing bowl using the paddle attachment.

Add eggs one at a time, beating just until blended with the butter and sugar mixture.  Add the pumpkin puree and continue to blend over medium speed.

Stop the mixer and scrape the sides and bottom of the mixing bowl.

Add the flour and oat mixture.  Blend over low speed (stir) until mixture is smooth and creamy.

Add dates, pineapple, raisins and walnuts.  Blend well.

For each cookie, scoop 3 tablespoons of batter onto the prepared baking sheets.  Allow 9 – 13 cookies per sheet.

Bake in a preheated oven at 375°F for 12 – 14 minutes.  Do not over bake.

Remove and cool in a wire rack.

Stores at room temperature for up to 5 days.

Yield:  3 ½ dozens

Tess’ Kitchen Secrets:

#1 – Ground oatmeal give these cookies a “cake like” texture.  But if you don’t have a food processor and unable to ground the oatmeal.  You may use them as is.  I just prefer ground oatmeal.

#2 – Dried fruits make these cookies chewy.

Enjoy and Happy Cooking!

Tess Harris

Salt N’ Peppa Shrimps

I first moved to Vegas, by myself and stayed with my sister, while Ramon finished the school year and Willie was waiting for military retirement.  On one of his visits, I told him about the restaurant my sister bragged about.  The name was Sam Woo BBQ Restaurant.  A Chinese restaurant that served authentic Chinese foods.  It was Friday night and there were about 15 – 20 people waiting to be seated.  The Hostess went through the line and assigned numbers to the people waiting.  Then she came to us.  We were the last couple in line.

“Your name!?” The young Asian lady asked rudely.

We told her our name.

“It’s going to be 30 minutes!  We have no seats right now!  You can wait if you like.” She yelled.  Her tone was offensively condescending, eying us up and down.  Examining as if we were good enough to be granted a table.

I noticed that she was rude to the people ahead of us, mostly Asian.  But I also noticed that she was particularly more rude to us.

My husband got so pissed off.

“Let’s get outta here!  I don’t need this kind of treatment.  If I’m going to spend my hard earned money at this place… I would like to be treated like I’m a decent human being.  I would like to be treated with respect!”

“I don’t care if they serve the best food in the world.  I will never, ever go back there! They don’t get my business. I’ll take my money somewhere else.”

We walked out.  It was around 9:30 and didn’t know where to go.  I drove back and parked at a nearby high school.  My husband was still pissed about the incident that happened tonight.  We haven’t eaten.  We were both hungry.  And I know there wasn’t any food to eat at my sister’s house.  Besides, it was late to cook dinner.

“How about we just grab some Chinese Food at Boulder Station (Hotel & Casino)?”  I suggested to him.

“Frankly, I don’t want to go anywhere!  I had lost all my appetite!” He was still fuming about the incident

“But it’s already 9:30pm and we haven’t eaten!” I reminded him.

“All I want wanted to do was treat my wife to a nice dinner.  A good Chinese food.  How hard is that?  Instead, I got treated like shit by a racist Chinese woman!”

“Fine.  Let’s get some food at Boulder Station.”  He reluctantly agreed.

And so we went.

We ordered our food and sat at a small, dimly lit table.  This was a last minute decision.  And a bad one at that.  The food was not good.  In fact, was one of the worst Chinese food we’ve eaten.

No luck.  Our night was supposed to be enjoyable.  Instead, we had nothing but bad luck.  Bad service.  Bad food.  Bad night!

I felt responsible.  It was my idea to go to Sam Woo.  I felt guilty and ashamed.  I felt awful.  And I was beginning to get pissed off too.

~~~

Several months later, I convinced my husband that we ought to try Sam Woo again.  I suggested that maybe we should go there in the afternoon when it might not be as crowded.  I told him that my sister and her boyfriend took me there one night and the food was indeed real good.  And the service wasn’t that bad.  Maybe they just had a bad Hostess that night.

“Fine.  This is their last chance to redeem themselves.  I’m only going because you’re bugging the shit outta me.  Their food better be damn good!”

So we did.  This time the Hostess wasn’t rude like last time.  She wasn’t overly nice either.  And that was OK.  I wasn’t expecting a royalty treatment.  And we got seated right away.

We ordered several shrimp dishes:  shrimp with lobster sauce, beef in black beans sauce, salt and pepper shrimp, fried rice and iced tea.  All these dishes were good.  The sauces were perfectly spiced and seasoned.

But the “salt and pepper shrimp” was the dish that intrigued him.  He particularly liked the sauteed peppers which appeared to be Serrano peppers and green onions that was served with the shrimp.

So instead of us going back to Sam Woo, I decided to recreate the “salt and pepper shrimp” dish that my husband liked.   And this is what he has to say…

“Mmmm.  You cook this shrimp better than Sam Woo!  And better than any other place I’ve been to…  At least I don’t have to put up with bad service. ”

The key to cooking the shrimps is the oil temperature.  The oil must be around 350°F when you start frying the shrimp.  No higher.  Or the shrimps will burn.

To be sure I attach or place a thermometer in the frying pan.

You could also just use your judgment.  Gauge it.  The oil must be hot but not smoking.

If the shrimps are fried correctly, they should be crunchy.  And you should be able to eat everything.  I mean everything, including the shells which is fiber.  If the eyes and heads of the shrimp bother you, you can take them off after frying and just serve the body with the tails on.

For Westerners, this dish may seemed bizarre and weird.  One might wonder how could you possibly fry and eat shrimps with the shells on?  Most Filipinos don’t know this either.  I remember when I bought a big bag of whole shrimps at the Filipino Food Store here in town.

The owner ask: “What are you going to do with all that shrimp?  How are you going to cook them…?”

“Oh.  Simple.  I am going to lightly dredge them in seasoned flour and fry them whole.  With heads and tails on, unpeeled.”

“Really?  Aren’t those shells going to be tough?”

“Nope.  Not at all.  When the shrimps are perfectly fried.  Heads, shells and tails become crunchy.  And they taste great!”  I assured him.

“Hmmm.  I didn’t know that.  I’ve have never tried eating shrimps that way.  I just learn something new! Thanks!”

You do have to choose shrimps with soft shells.  And most farmed shrimps’ shells are thinner and softer compared to the ones harvested from the Gulf of Texas.

With this dish every part is eaten.  The head, the shell and tails.  When fried perfectly.  All parts become crunchy, and therefore, edible.  My favorite part is the tail much more than the head.  The same part that my son leaves on his plate.  He doesn’t like the heads and the tails.  He is a typical American kid.

When I was little, I remember my grandparents cooking a pot full of small shrimps.  All body parts intact.  The shrimps were about the size of my pinky and was perfectly cooked in a large deep pot with only a little bit of water and a good amount of sea salt.  They were salty.  But very good.  Because they were freshly caught from the sea.

Whole shrimp, shell on with heads and tails are hard to come by.  Our local grocery stores rarely carries them.  So I have been buying the “easy peel” ones that’s already been deveined.  Their headless.  But works just fine.

As for Sam Woo.  The food was great.  But the service is left to be desired.  Most days the wait is too long and the Hostess need an attitude adjustment.  She seems rude to all the customers, which are mostly Asian.  But I guess a lot of Asian, especially Chinese people, didn’t mind the rudeness and bad treatment.  Because this restaurant is never empty.  In fact, the line is always over flowing at the door.

However, for Americans, this leaves a “bad taste” in their mouths.  My husband feels exactly this way.  He doesn’t think it’s right for any restaurant to treat it’s good paying customers badly.  No matter how great their food.

So… to avoid all these hassles.  I’m better off cooking these shrimps at home…

Washed and drained.  Easy Peel Shrimps.  Seasoned with coarse sea salt or kosher salt and plenty of ground black pepper.

All purpose flour plus kosher salt and plenty of  ground black pepper.

Mixed them up real good.

dredge 8 – 10 or more shrimps at a time, depending on how large your frying pan…

Be sure to coat the shrimps nicely with the seasoned flour.

Place the dredged shrimps in a plate or over waxed paper and allow the shrimp to rest for about five minutes.  This resting period will allow the seasoned flour to stick on the shells.

Heat a large skillet or frying pan and add 1 cup or more oil.  The shrimps must be submerge in hot oil.

Fry shrimps until crispy on one side.  About 3 minutes on each side.  As you can see, I should have heated more oil to have the shrimps more submerged.

Flip the shrimps to the other side.

Fry them until crispy like these…

Remove the shrimps from the pan…

Drain them over paper towels…

They are now ready to serve.  You can serve them with rice and Sweet Chili Sauce as dipping sauce.

This is the best Sweet  Chili Sauce we’ve tried… available in Asian market and most supermarkets…

Or… If you are like my husband.  The Sauteed Jalapenos is a good accompaniment…

About 15 jalapenos and 1 bunch of green onions.  Chopped.  Here I didn’t have enough jalapenos so I threw in a handful of red peppers.  Which of course make the sauce more spicy.

Saute them in the pan with 2 tablespoons for the same oil used for frying the shrimps.  Add added the salt and black pepper.

Saute them  until they nice and tender…

Ready to serve! You need plenty of rice on the side…

Salt & Pepper Shrimp with Sauteed Jalapeno Peppers

2 pounds whole large shrimps (shell on with heads and tails if available)

2 tsps. kosher salt or 1 TBSP. coarse sea salt

1½ tsp. freshly ground black pepper

1 tsp. cayenne (optional)

~~~

2 cups all-purpose flour

2 tsps. kosher salt

1 tsp. freshly ground pepper

~~~

2 cups canola oil for frying

Cut the antenae off the shrimps.  Wash and drain shrimp in a colander.  Place in a large bowl.

Season Shrimps with salt, black pepper and cayenne.  Let it set four about 10 minutes.

In a large ziploc bag, combine flour, salt and black pepper.

Heat a large frying pan and add the oil.  Heat oil to 350°F.  Oil must be at least an inch deep.  Shrimps must be fully submerge.

Place 8 – 10 shrimps in the flour and shake the ziploc bag to coat the shrimps.  Shake off excess flour from the shrimp and fry them in the hot oil.

Fry Shrimp for 3 minutes on each side.  Remove and drain on paper towels.

Repeat procedures with the remaining shrimp.

Serve with rice and your choice of sauces below:

Sauteed Jalapeno Peppers

15 medium size jalapeno peppers

1 bunch green onions – chopped

1 tsp. coarse sea salt or kosher salt

½ tsp. ground black pepper

2 TBSPs. of oil used to fry the shrimps

Wash the jalapenos and pat dry with kitchen towel.  Cut the stems off slice them in halves.  Chop thinly and set aside.

Wash the green onions.  Cut the roots and discard.  Remove yellowed or wilted pieces.  Cut the welted top.  Chop green onions.

Using the same frying pan, pour off all but 2 tablespoons oil.  Saute Jalapenos and green onions for a few minutes, until Jalapenos slightly soft.  Add salt and black pepper.  Stir again for a few minutes.

Transfer the sauteed jalapenos to a small bowl.  Serve on the side.

Or you can serve the shrimps with bottled Sweet Chili Sauce.  This sauce is perfectly fine.  It’s mild and sweet which offsets the saltiness of the shrimp.

Tess’ Kitchen Secrets:

#1 – The secret is really using a whole shrimp.  Shells on with heads and tails.  Find them as fresh as you can find.  Use only shrimps with white soft shells.  Brown shrimps tend to have tougher shells.

#2 – Frying time.  The shells must almost look wrinkly.  Try eating one shrimp out of the first batch to be sure.

Enjoy and Happy Cooking!

Tess Harris

Sauteed Rice Noodles (Pancit Bihon)

Pancit Bihon or sauteed rice noodles is one of Filipinos most popular dishes, in addition to lumpia.  Noodle dishes such as this has been introduced to us by Chinese immigrants.  One of the most common and popular dishes served  in parties and family celebrations.

Pancit, just like any other Filipino dishes, is not spicy.  But in our home, I usually make them hot and spicy to please my husband.  He won’t it eat any other way.  He thinks Filipino foods are bland and therefore not very fond of them.   I really can’t argue with him on that.  He is right.  Most Westerners considered Filipino dishes bland, as compared to the dishes in the neighboring countries.  Which is one of the reasons I seldom cook Filipino foods.  Thus reflecting a limited number of Filipino recipes posted in this blog.  He prefers  Thai and Chinese foods.  Thai foods because of all the hot chilies and peppers in it.  And Chinese foods because I can make them spicy and still taste outrageously good.

I don’t cook pancit often.  But I crave them once in a while.  And this week is one of those weeks where I have to have some pancit.

Here’s what you need to cook pancit:

Rice noodles.  Two packages, 8 ounces each.

Noodles need to be washed under cold running water. Water drained and noodles set aside.  This process will soften the noodles.

16 ounces of pork, sliced.  I kept some of the fat for more flavors.  Seasoned with 1/2 tsp. kosher salt and 1/4 tsp. ground black pepper.

16 ounces shrimp.  Peeled and deveined.  Seasoned with 1/2 tsp. kosher salt and 1/4 tsp. ground black pepper.

vegetables…

sliced and chopped…

and garlic… smashed, peeled and chopped.

Heat a large skillet or wok over medium high heat.

Add two tablespoons cooking oil.  Sorry.  I cheated here.  I used pork fat I had rendered few days ago, for more flavor.

Add red onions and green onions.  Stir fry one minute.  Add celery and cabbage.  Stir fry until cabbage turns bright green, about 2 minutes. Remove to a large platter.

Green beans stir fried in one tablespoon oil. Stir fried until green beans are wilted. And remove to the same platter with other stir fried vegetables.

Stir fried the shrimp until pink.  Remove to the same platter with the stir fried vegetables. (Sorry, I forgot to take a pic with this process…)

Add the remaining 2 tablespoons of oil and stir fry the garlic and hot peppers.  That is if you are using hot peppers. Be careful.  Hot peppers are going to be strong on the sinuses.

Add the pork to the wok.

Stir fry pork until golden on the edges.  And then add the sliced tomatoes. Stir for about 2 minutes.  Tomatoes should be slightly cooked with the pork and to the point of disintegrating.

Add 3 1/2 cups chicken stock or water to the wok.

Add fish sauce and soy sauce to the wok.  Bring pork and chicken stock mixture to a boil.

Add stir fried vegetables to the wok.  Stir and keep boiling.

Add the stir fried shrimp.

Add the washed, softened noodles. Stir until combined well.  Reduce heat to medium low.  Keep stirring the until the noodles absorb most of the liquid. And the noodles are tender but not too soft. Turn off heat.

Done and ready to serve!

Sautéed Rice Noodles (Pancit Bihon)

Serves 6 – 8 people

2 – 8 ounces package Rice Noodles or Pancit Bihon

16 ounces boneless pork – sliced

16 ounces shrimp – peeled and deveined

1/3 medium green cabbage

8 ounces fresh green beans

2 celery ribs – chopped

1 medium onion – sliced

4 stalks green onions – chopped

6 cloves garlic – smashed, peeled and chopped

6 – 8 fresh hot chilies (optional)

2 roma tomatoes – sliced

6 TBSPs. cooking oil divided

4 TBSPs. soy sauce

4 TBSPs. fish sauce

3 ½ cups chicken stock or water

1 tsp. kosher salt – divided

1 tsp. freshly ground black pepper divided

½ tsp. ground hot pepper (optional)

Wash rice noodles under cold running water.  Drain water and set aside noodles.

Season sliced pork with ½ tsp. kosher salt and ¼ tsp. black pepper.  Set aside.

Season shrimp with ½ tsp. kosher salt and ¼ tsp. black pepper.  Set aside.

Heat a large wok and add 2 tablespoons oil over medium heat.  Saute onion and green onions for one minute.  Add celery and cabbage.  Stir fry for another two minutes.  Remove to a large platter.

Add another tablespoon cooking oil.  Stir fried green beans until welted, about 5 minutes.  Remove to the same platter with the rest of the stir fried vegetables.

Add the another tablespoon of cooking oil and stir fried the shrimp until

pink.  Remove to another platter and set aside.

Finally, add the remaining two tablespoons cooking oil.  Add garlic and whole hot peppers, if using.  Stir fry until garlic is golden.  Add pork and stir fry about 4 minutes.  Add sliced tomatoes to the pork.  Stir a few minutes.

Turn the heat to medium high.  Add the soy sauce and fish sauce to the pork.  Quickly stir to coat the pork.  Add chicken stock and bring pork to boil.  Once boiling, reduce heat to medium low.  Cover wok and simmer pork for 3 minutes.

Add the platter of stir fried vegetables and shrimp to the simmering pork and stock.  Add the remaining ½ tsp. ground black pepper and ground hot pepper if using.

Turn the heat back to medium and bring the whole mixture to boiling.  Add the rinsed rice noodles.  Stir noodles, pork and the vegetable mixture, until well combined.  Keep stirring until most of the liquid is absorbed and noodles are tender but not overcooked.

Serve hot.  This dish is served by itself or with other Asian dishes.  Serves as a snack, a full meal.

Serve noodles with a small slice of lemon, squeezing the juice over the noodles.

NOTE: This recipe serves a party of 6 – 8 people.  Please cut the recipe in half if only serving a few people.  Left overs can be refrigerated and warmed in the microwave.

Also.  As for the vegetables, you may not include what you do not like and replace them with what you like.

Tess’ Kitchen Secrets:

#1 – By stir frying the vegetables, individually, as shown, keeps them from getting overcooked.   Thus, keeping them crunchy.

#2 – By also stir frying the shrimps also keeps them from getting overcooked and rubbery.

#3 – Chicken stock enhances the flavor of the noodles.

#4 – An equal amount of fish sauce and lemon juice drizzle over the noodles upon serving, is suggested if additional seasoning is needed for the noodles.

Enjoy and Happy Cooking!

Tess Harris

Healing Power of Being Born Feet First

I was eating the other night, painstaking removing the tiny bones off baked sardines.  I often do not eat fish, since I’ve come to America.  But I saw a package of frozen sardines at the commissary, and it reminded me of home.  Of me when I was little.  I thought, “Hmmm.  I could buy that and cook it like we used to.”  So I did.

Actually.  The way I’ve cooked the sardines is nothing like how we used to cook them.  When I was little, we didn’t have the luxury of cooking fish with all sorts of stuff to make it taste good.  We often cooked them only with salt, vinegar, and maybe some garlic, if we had any, and a little bit of water.  They tasted good, especially when eaten with a newly harvested rice.  And really, eating a barely seasoned fish is so much better than eating rice only sprinkled with a few grains of sea salt.

And then something happened when I came to America.  I stopped liking fish.  At least not as much as I’m used to .  Even when we were in Japan.  My friends would get excited when they talked about buying fresh fish.  I wasn’t.  But, on several occassions I bought fish and cooked them simply.  Like how we used to cook them when I was little.  The fish didn’t taste good.  It simply didn’t.  It was missing something.  I don’t know what it was.  It just did not tasted the same.  I was sad because I wanted so much to like fish again.  Maybe it wasn’t the fish.  Maybe it was me.  Maybe my my taste have changed?  I know my view in life have changed…

When I was little, we lived poorly.  In a nipa hut full of holes, which got soaked inside when it rained.  And bamboo floor that have weathered millions of footsteps, and bearing broken pieces on some corners.  As for our kitchen, we never had an oven.  Cooking was done in a makeshift stove.  A woodburing stove, made of platform filled with soft clay.  Three headsize stones that form a triangle, are buried deep in the clay so as to make them stable.  Wooden sticks are used to build fire in between the triangle.

I decided to bake the sardines.  To the sardines, I added chopped garlic, sliced red onions and tomatoes, a small piece ginger, pounded; sea salt, vinegar, a little bit of water and olive oil.  And I baked them for 40 minutes at 350°F.

Surprisingly, the sardines came out very good.  Very flavorful.  The first I liked in a very long time.  The only problem is – removing the tiny bones, which is tedious and time consuming.  Too much work for too little gain.  The very reason why my husband hates fish.  He will eat fish only if its filleted.  Even then, unexpected one or two bones comes up.  As for my son, he does not like fish at all.  Any fish.  It makes him gag.  I’m the only one, who once in a while, have the patience to sit in front of the dining table and pick the bones off a fish.

So, as I was painstakingly removing the tiny bones off the sardines I was eating, I remember a fish bone stuck in my throat, when I was barely four.  After hours of trying to remove it, eating a handful of rice, drinking a glassful of water, and then rubbing my throat, the fish remains stuck.  Mom always takes a drastic action.  She sticks a finger or two down my throat to find the elusive bone.  After a few hours.  Still no luck.  She couldn’t find the bone, even after several attempts.  And after gagging each time.  Feeling like my esopahgus is rolling upward.  Finally, a decision was made.  She and my Dad are going to take me to Elizabeth’s house.  A fourteen year old girl, who had been granted powers to heal.  All these powers just because she was born feet first.

Where I come from, the way she was born, in a primitive way, no hospital, only an old woman to deliver her, at home, she was supposed to not survived.  And so as her mother.  But, miraculously they both did.

She was known to have the power to magically remove the bones stuck in people’s throuat, and magically heal broken bones.   My parents were hoping that she could perform the same micracle with me.  I did too.  Having a bone stuck in my throat was painful.  And my throat was starting to swell up, because the bone is still lodged in there somewhere.

Once we were at Elizabeth’s house, Mom laid me down on a woven mat, on the floor.  I remember was Elizabeth rubbing my throat, gently, with a downward stroke, with her uncalloused hand.  And after about an hour, we were sent back home.

I don’t know what happened to the bone.  Maybe it got dislodged.  All I know is I couldn’t feel it anymore.  It’s no longer in my throat.

Whether she had power.  I really didn’t care.  All I care is for that bone to go away.  For my throat to feel better, and not have to painfully struggle each time I swallowed my saliva.

When my siblings and I were very young and didn’t have the ability to effectively remove tiny bones off small fishes like sardines, Mom would do it for us.   And then when we got to be around five or six, we were left to do it ourselves.  Mom was busy doing it for the younger ones.

Filleting fish was unheard of where I come from.  We cooked fish, big and small, with bones intact.  And hoped to avoid all the bones when we eat them.  But more often than not, we have bones stuck in our throats.  So Mom wound often say…

“Here.  Eat more rice,” as she pushed a big palmful of rice into our mouths.  And then she’ll hand us a glass of water.  “Is it gone?” she’d ask after gulping the water.

“No.  It’s still there.  My throat hurts.” I’d complain, tears running down my face.

“Here.  Eat some more rice! Make sure you swallow it all at once.” She commanded.  “And here.  Drink some more water.”  “Is it gone…?” she’ll ask again.

“No Nanay (Mom).  It’s still there! It hurts…!” slightly sobbing now.

“OK… come here,” as she pulls me closer to her.  She starts rubbing my throat, hoping to dislodge the bone.  Or worst.  She’d start trying to find that bone and dislodge it off my throat with her finger.  If the bone is stuck deeper and she couldn’t get to it… she’ll say…

“OK  Eday (baby), I can’t get it out. Just keep rubbing your throat with your hand.  I’ll go away.  You’ll see.”

Or she’ll say…

“Tell you what.  Why don’t you go to sleep.  When you wake up, it’ll be gone.”

“OK…”

So I go to sleep… with slightly swollen throat hoping that the bone is gone when I wake up…

Blowing Wednesday

A mass of dust, world’s momentary slave,

Is man, in state of our old Adam made,

Soon born to die, soon flourishing to fade

(Barnabe Barnes, English Poet)

Today is Wednesday.  Again, I am awakened by the blower outside.  A loud, ear shattering, machine running sound.  That’s the leaf blower.  Instead of it sucking the dirt, it blows it everywhere.  All over the place, which creates a dirty cloud up in the air.

For most people things like this don’t bother them.  But for someone like me, it gets into my skin.  I am highly irritated every Wednesday.  Because every Wednesday, they clean the grounds outside.  They clean! The grounds maintenance crew.  But they sure have a funny way of cleaning the grounds.  These guys, here, they use the leaf blower to blow dirt up in the air – while supposedly blowing the dirt off the parking areas and walkways.  The result?  Cloud of gray and brown particles floating up in the air.  And guess where most of this dirt lands?  Right back down to the ground and right on top of cars, covering them as if a bad dust storm had just hit West Texas.

Dust.  I hate dust.  It’s absolutely disgusting.  I hate looking at it.  Touching it.  That’s why I wait until I couldn’t stand to stare at it any longer before I pick up a rag to dust it off.

They other night I was complaining how much I hate dust.  And both, my husband and son gave me a little education about dust.  They both said that “Dust, inside the house, is really our skin.  We shed.  Our skin sheds.  And that’s the dust everywhere in the house.”

I don’t know.  It is disgusting just thinking about it.  Part of me, don’t want to believe it.  It’s got to be the dust from outside.  Especially the ones they blow out all over the place every Wednesday.  They blow it up in the air and it gets into the chimney; down the fireplace, and into the apartment.  To me this is a more logical explanation of all the dust.  I do believe that we shed.  That our skin sheds.  But not enough that its all over everything in the house!

Whenever we move to another place, especially another state, I always hope that it’s not as dusty as our current place.  I believe Colorado Springs wasn’t as dusty as Las Vegas.  We had a few sand storms while we were in Vegas.  And here in West Texas – is the same way.

West Texas is a bit of a dessert.  There are weeks when it’s very windy, sometimes 40 miles per hour.  So windy in fact, that I struggle not to be blown by the wind at times.  And we’ve have several dust storms.  Where, not only it’s windy.  The wind seems to stir up all the dust and dirt, and anything that can be lifted up from the ground up into the air.

Just like those guys blowing dust all over the place.

Once I made a mistake of having my car washed on Wednesday morning.  It was nice, clean and shiny when I brought it home.  But by the end of the day, it was covered with brown dirt.  I wanted to run around the apartment complex with a stick, and chase the guy with the blower. I so wanted to.  If there’s anything that I hate the most are those blowers and the person that uses it.

I dread going outside every Wednesday.  If I must go outside, I have to be tactical.  I have to have good timing.  It’s like going out in the war zone.  My strategy?  I make sure the blower’s not in front of my door.   They have to be at least 100 feet away.   So I look out through the glass window, listen for the blower sound, and if they are far away enough from my door, I ready myself.  I hurriedly open the door and lock it.  Run to the car, open the door, and then quickly slide myself into the seat and slam the door shut.  Hoping that the door won’t catch my leg.  I hold my breath the whole time, while on the run, from the door to the car.

My husband always asks me – “What is wrong with you? You grow up in the dirt! So all this dirt and dust shouldn’t bother you at all!”

And my reply to him is always – “Well, I am not in the Philippines anymore.  I no longer live in a nipa hut so I don’t have to put up with all this dust and dirt unless I have to.  This is America for god sakes!  This is a country where no rickety house exist.  Everybody lives in nice homes!”

Of course this is untrue.  I was shocked, when four summers ago, we were on our way to Fredericksburg, a German town in Texas, driving down highway 83-84.  Then there they were.  Several rundown houses along the highway.  They were so old and rundown that I had to really focus at them for a few minutes, while driving 70 miles per hour, to see if someone still live there.  I saw chairs out in the porch and car outside.  A sure sign that those houses are still inhabited.

I tell my husband, “Wow, honeyko! Did you see those houses!?  They look so old and seems to be falling apart, but people still live there!”

And his answer was, “Yeah. So?  You’re the only who thinks that America is this perfect country.  That everybody lives in nice homes.  We have poor and homeless people here in America, just like any other country in the world.  The only difference is, people here have more choices and opportunities.  You can rise up from ground zero if you try hard enough.”  “And besides,” he added, “those old and rundown homes? They’re still better than your nipa hut!  You know why?  Because they have electricity, and running water, and TV! You didn’t have that in your nipa hut!”

I have to admit.  Yes, they are.  As bad as those houses.  They are still better than the nipa huts I grew up in.  At least they have running water, and sewer, I’m sure.  And, they probably own the land that their house is built upon.  Most nipa huts in the Philippines are built not on their land.  They are merely sharecroppers.  Those nipa hut dwellers can get evicted by the landowners at any time.  That’s how we were.  We were sharecroppers.  Though the arrangement was not at all bad.  The landowner only demanded that we share half of our harvested rice.  We didn’t have to share our sweet potatoes, cassava, and occasional vegetables.  Though we were willing to share if the landowner stops by and ask.  The landowner did have one specific request: that my Dad take care of the coconut plants scattered around his land.  My Dad was to cut the shrubs and bushes around the young coconut plants so they’ll grow to full size coconut trees, and start producing coconuts.

My Dad did owned a piece of land.  I think it is 16 hectares – close to 40 acres.  He bought it from my Godparents.  But he barely cultivated it.  The guy who owns the land next to ours, keeps extending his marker, stealing a piece of our land every single year.  Each time he has his land surveyed, he moves his fences – a marker, surrounding his land several feet into ours.  And to avoid from having to quarrel with him, which could end up in a bloody massacre, hopefully on the part of that guy, my dad just let him slide.  He let this land-hungry man get away with several infractions, while stealing a piece of our land every year.  I wonder how long will he allow this to go on…?

Again, every Wednesday, the grounds maintenance crew cleans the grounds or so they think.  Personally, I think it’s a waste of money and time.  I can understand them trimming the plants.  But the grounds?  It’s hopeless.  They haven’t figured out how to make grass grow in a lot of areas on the grounds.  In front of our condo, for example.  Right outside our door.  They planted grass outside that small space, about twice already since we been here.  The grass didn’t last.  It was green for about a week, turned brown the following week.  Both times this happened.  So now it’s just bare.  And when it rains, it’s worst.  There is dirt every where.  Dirt washes down into the parking areas and on the walkways.  Because there’s no grass in most places, the soil erode when it rains.  And guess what happens next Wednesday?  They’ll be blowing dirt and dust all over the place again.

I so badly want to tell the manager this “ you know, what your grounds maintenance crew is doing doesn’t make sense.  They blow dirt all over the place and it is counter productive.” But I don’t think she’ll welcome this criticism.   I certainly do not want to ruffle her feathers.  I’m sure she’s going to stop being “sweet” to me in her Texas twang if I do.  So I just put up with it.  I hold it inside.  All this aggravation about dirt.

Sometimes I think – maybe I am just being irrational?

If I am, then so as  the 20 cities in California that ban leaf blowers.  And other states like Arizona, Hawaii and New Jersey which also have laws against Leaf Blowers.

~~~

I want to console myself with this Strawberry Pretzel Salad.

Eleven years ago is when I first ate this.  I was at a ‘pot luck” luncheon in Okinawa, Japan.  Our HR Manager, Beverly Essex brought this dessert.

At first, when I saw it, I kind of looked at it funny.  I mean, eating pretzels and strawberries kind of strange, doesn’t it?  It certainly did for me back then.  I did not plan of having any.  But, when it was almost gone… and everybody was bragging how good it was…  I had a second thought.  I wanted to find out for myself why everyone was bragging about this Strawberry Pretzel Salad.  I thought, hmmmm… I think I better have some of that before it’s all gone.  So I did. Sure enough.  As soon as I took a bite, OMG! All these flavors were dancing in my mouth.  I wanted some more!  And more!  This stuff is addictive.

The combination of salted pretzels, cream cheese, cool whip, gelatin, and frozen whole strawberries, produced an appetizing and unique taste.  Yes, it is weird.  No doubt about that.  But it’s a tasty weird thing.  You really just have to make it to find out for yourself.  Ms. Essex was kind enough to share her recipe with me.  And I would like to share it with you.

Strawberry Pretzel Salad

Ingredients:

5 cups coarsely crushed pretzels – (I buy a 1 pound bag pretzel with salt.)

1½ sticks or ¾ cup butter – melted

5 TBSPs. sugar

1 (8 ounces) pkg. cream cheese – softened

1 cup sugar

10 ounces cool whip

2 (3 ounces) pkgs. Strawberry gelatin

2½ cups boiling water

2 (16 ounces) frozen whole strawberries

Mix pretzels, butter and 5 tablespoons sugar.  Smooth in 10½ x 15 baking pan and bake 8 minutes at 400 degrees.  WATCH CAREFULLY.  It burns easily!

Beat cream cheese and 1 cup sugar until creamy.  Fold in cool whip and spread over cooled crust.  Leave no gaps.

Mix strawberry gelatin, boiling water and frozen strawberries with juice.  Cool until slightly jelled.  Spread over cheese layer.  Chill until set.  Keep refrigerated.

Serve cold.

the whole pan. after it has chilled, and ready to serve.

sort of look weird. but it’s one of those weird tasty stuff.

Tess Kitchen Secret:

I have no secret for this one.  Every ingredient is a critical piece for this dessert as a whole.  Though one thing that stands out is the saltiness of the pretzel and then the sweetness of everything that balances it out.

Enjoy and Happy Cooking!

Tess Harris

Guilty Feet Have Got No Rhythm

“To the heart and mind ignorance is kind.
There’s no comfort in the truth
pain is all you’ll find.”
(George Michael, from Careless Whisper)

 

“Dad can I go see the dance?”

“No you cannot! Dancing is a sin…!”

“But Dad… am just going to watch….”

“Don’t let me tell you again…!”

“Ugggghhhh.” I sighed in disappointment.

I wish my dad would let me go see the dance.  I really just wanted to watch since he forbids me to dance.  I’ve seen it – the dance I mean, a few times with my Mom.  On those occasions when I got to see the dance my Mom and I sold sweet stuff.  We set up a small  table and placed our basket full of rolled cassava filled with sweetened coconuts.  Often, my Mom took advantage of events like this.  This is one of the ways she made money for the family, which helped put food on the table.  Though I wish we weren’t working  each time I was at the dance.  But it was better than not seeing it at all.

I often wonder why my Dad wouldn’t let me dance.  I knew he considered it a sin, but now I wonder maybe it was because I was only twelve years old and really had no business dancing with boys. But of course he never told me so.  Other than telling me it was a sin, he never explained to me why.  I just knew that he detested the idea of me dancing with extreme repugnance.  But what about him? I’ve seen him danced…! He danced over a bed of red, hot coal during one of the many rituals he performed at one of his religious ceremony.  OK… maybe it wasn’t really a dance.  I think it was more like an Eskrima form.  Yeah.  He knew and practiced Eskrima during my childhood, every night, before he went to bed.

When I was 12, the barrio started a dance event every Friday night.  It was held in an open basketball court, where most of the barrio’s events are held.  In this same court, I also entered a Wee Wee Jamboree, along with my cousin, Villy.  My cousin sang better than I did, so he took in first prize.  I took second.

Teens and young adults are excited and look forward to the dancing every Friday night.  Dancing on Friday nights is the most exciting thing that is happening in our barrio.  Everyone can hardly contain their excitement – walking giddy  all day, especially on Fridays.

The man who owns and sets up the sound system:  the turntable or long album player and the large speakers is also the disk-jockey.  When he smiles, two gold teeth in his upper teeth shine against the beaming sun.  His name is Mr. Rubio.  He’s also married to my science teacher in 5th grade.  A very fine looking woman.  One of the prettiest teachers in our school.  She’s 27.  Tall, pale skin, with prominent cheekbones.  Her dark wavy hair frames her angelic face.  In addition to her graceful beauty, I was fascinated by her handwriting.  I’d watch her in fascination while she writes on the black board.  Every stroke was calculated, and very fine.  It is as if she’s studied calligraphy.  I am an admirer of beautiful handwriting.  When I see someone with a beautiful handwriting I often try to imitate it.  With handwriting, of course, I also collect different sorts of pens as long as it glides well on the paper.  Mr. & Mrs. Rubio have two children, Ruby and Roy, ages 11 and 9.  While she teaches in our school, her husband tends his electronic repair shop located on the first floor of their baby blue painted house.  Theirs is the place to go if you have a broken transistors radio.

At around three o’clock, Mr. Rubio, begins to set up the turntable and the speakers.  By four o’clock he starts playing music to get the whole barrio excited and in the mood for dancing that night.  He sets up three speakers.  One facing to the east, the second facing to the west and the third facing to the south.  The barrio was shaped like a cross, built along the only highway connecting Tacloban City, Imelda Marcos’ hometown, and Ormoc City.  Since the north part of the barrio is not as populated as the south, no speaker facing that way.

There were benches set up on both sides of the court, on opposing direction.  The benches set up on the left side are for the boys, while the benches across on the other side are for the girls.  The middle of the basketball court is left empty and wide open to serve as the dance floor.

The dancing starts at 7pm.  Here’s how it works.  When the music begins to play, the boys would walk over to the other side where the girls are seated and ask the girls to dance with them.  It’s usually a boy and a girl.  A boy picks a girl, usually a girl he would like to woo.  A girl can refuse to dance with a boy she doesn’t like, and wait for another boy.  A boy she much prefers to dance.  The boy who gets rejected moves on and ask another girl to dance.  There is no age limit.  But majority of the girls and the boys are teenagers, and people no older than 25 years old.  Both boys and girls are assumed single and unmarried.  Out of decency, married men and women do not participate in this dance, unless they want to be the “talk” of the barrio the next day, and can bear the rolling eyes and whispers all around.

Most of the boys take advantage of dancing events like these.  This is usually their best chance to talk to a girl, a girl they’ve never had the courage to talk to before.  And in these dances, the boys get to whisper ‘sweet words’ in the girls’ ears during a slow dance, and a chance to put their hands around the girls’ waist, where any other time would have been highly inappropriate.  In these dances, many romances and courtships are formed.

One Friday evening, at around 7 o’clock at night, that’s when the dance starts.  I could hear the song being played, one of my favorite songs.  It was the Bee Gees…

Listen to the ground:
there is movement all around.
There is something goin’ down
and I can feel it.

On the waves of the air,
there is dancin’ out there.
If it’s somethin’ we can share,
we can steal it.

 

Outside the kitchen, under the dark shadows of the trees, I started dancing… and singing…

Then I get night fever, night fever.
We know how to do it.
Gimme that night fever, night fever.
We know how to show it.

Here I am,
Prayin’ for this moment to last,
Livin’ on the music so fine,
Borne on the wind,
Makin’ it mine.

 

… swaying from side to side, bobbing my head, when all of a sudden I heard footsteps.  And then I heard footsteps walking towards me.  And then I head him yell:

“Teresita! What I tell you about dancing?!” He was holding his long, sharp knife, drawn from its sheath.  I stared at him in horror and froze.  All I could think of was – Ooh, ooh. I’m in trouble now.  He saw me danced!

“If I see you moving your feet again I’m going to chop them off!  ‘ you hear me?!”  With the point of the knife aimed towards my feet.  He was five-feet away from me.

“Yee – Yeeess, Dad.”

“Now, go wash your feet and go to bed!”

“Yee – Yeeess, Dad.”

Finally, I felt my blood flowing back into my legs and unfroze them.  I took a step and ran into the kitchen.  I poured cold water onto my dusty feet and dry them off with a torn t-shirt.  I went up to the room and laid down next to my little sister, Elsa.  I was a little embarrassed that my Dad caught me dancing.  And disappointed that I was denied the simple pleasure of a dance. Yet thankful that he didn’t beat me for it.  Or worse, chop my feet like he said he would.

I still couldn’t understand why he thinks dancing is a sin.  He didn’t used to.  Back in Samar, when I was five or six, I remember dancing outside – in the dusty yard, in front of my grandmother’s house with my cousins.  My grandmother, when she was in a good mood, she’d play her Fono – turntable player and watched us, grandchildren dance.  I don’t remember my dad getting upset then.  But then, I don’t remember him being around either, while we’re dancing.  He must have been at the farm still.  He usually stays at the farm until sundown.

It was fun – the dancing.  But my cousins always ruined it for me. When I dance I retreat into my head with the music, and phase everyone out.  So while I was in the moment, one with the music, one of my cousins, Norma, Mana Noynoy I call her because she was older than me, would pull down my underwear, and everyone would burst out laughing.  They think this is funny.  It’s not.  It’s not funny at all.  Not to me.  This is embarrassing and infuriating.  And when I am embarrassed and angry, I become physically violent.  So I’d start running after everyone whose laughing and start hitting them with my fist.  A good dancing session is ruined because of my cousins.  I couldn’t understand why they always picked on me.  Every time!

I still love to dance.  Though I am shy about it.  Especially if there are strangers watching.   I would feel embarrassed.  And I also feel guilty.  Each time I dance I think about how my dad threatened to chop my feet off.  Often when I starts dancing to the music, my son, Ramon smiles and would say, “Mom…  you’re off the beat, and you have no rhythm!”  “Well, baby…  When I was a little girl, I wasn’t allowed to dance.  So of course I don’t have any rhythm!” I’d tell him.   Rhythm or not, I still likes to dance at home once in a while.  I eventually get beat down after a few minutes into the song.  And dancing becomes fun after that.  Though sometimes there’s this voice, a little girl’s voice that nags at me:  “What are you doing?!  Why are you dancing? Stop that!” But I learned to ignore the voice.  I turn the music a little louder and keep on dancing.  I  dance.  And dance some more.  Until my heart’s content.

~~~

This past few months, I’ve had several people, friends from Yahoo 360, asked for my meatloaf recipe.  Thus, I’m posting it here.

This meatloaf recipe takes a bit of time to make.  But i think the extra time is worth it.   When i make this, i usually make this on weekends, when i am not rushed for time.

Spicy Meatloaf
1 ½ pound ground beef – round or chuck (93 – 96% lean)
1 pound ground pork
Sautéed Sweet Onion and Jalapenos – see below
2 extra large beaten eggs
½ cup plain bread crumbs
6 TBSPs. petite diced tomatoes, including the juice
1 tsp. kosher salt
Sauce for topping – see below

Sautéed Sweet Onions and Jalapeno Peppers
5 slices low sodium bacon – chopped
6 garlic cloves – smashed, peeled and finely chopped
1 medium sweet onion (Texas or Vidalia) – finely diced
3 medium sized jalapeno peppers – finely diced
3 medium sized celery sticks – peeled and finely diced
2 tsps. ground cumin
1 TBSP. paprika
1 tsp. dried basil leaves or 1 TBSP. chopped fresh basil
1 tsp. dried chives
1 tsp. beef granules
1 tsp. kosher salt
½ tsp. black pepper

Heat a large skillet and smear it with 2 teaspoons vegetable oil. Add the chopped bacon and sauté until it has rendered about 3 – 4 tablespoons of lard… and slightly crispy.

Add the chopped garlic and sauté for 1 minute. Add the diced onion and sauté until translucent… about 3 minutes.

Add the chopped jalapeno peppers and celery. Sauté and simmer mixture for about 5 minutes.

Add ground cumin, paprika, basil, chives, beef granules, kosher salt and black pepper. Stir and simmer (over low medium heat) until celery is soft… and the spices have blended well with the rest of the vegetables. Remove the pan from the heat and set aside to cool.

Preheat oven to 375°F.

Lightly butter two – 8” x 4” loaf pans.

In a large mixing bowl…

Combine ground beef and ground pork. Add the cooled vegetable mixture and mix thoroughly with your clean hands.
Add the beaten eggs, bread crumbs, petite diced tomatoes and kosher salt. Again… mix with your hands until all ingredients are combined.

Divide mixture into two equal portions. Form each portion into loaf and place in a lightly greased loaf pans.

Pour the sauce over the meat loaves… smoothing the top with spatula.

Place the loaf pans in a heavy-duty cookie sheet and bake uncovered, in a preheated oven for 1 hour and 45 minutes. Turn off the heat and keep the meatloaves in the oven for another 15 minutes. Remove from the oven. Pour off excess oil that has accumulated in the pan.

(Some people bake their meatloaf between 1 hour and 30 minutes or until the meatloaf reach a temperature of 160°F… BUT… this doesn’t work for us… Don’t worry… even after of almost two hours of baking time… these meat loaves are moist… tender… and melt in your mouth!)

Slice and serve meat loaves with mashed potatoes… and Sweet Onion and Bacon Bits Gravy.

Zesty Sauce Topping for the Meatloaf:
¾ cup ketchup
¼ cup Heinz 57 sauce or your favorite barbecue sauce
2 TBSPs. French Yellow Mustard
½ TBSp. worchestire sauce
½ tsp. ground hot peppers (optional)

Whisk together in a bowl… and pour over the meat loaves before baking.

Simple Mashed Potatoes

When I don’t have very much time… I peel and cut the potatoes in 2 or 3 pieces and then boil with 1 tsp. coarse sea salt. The potatoes cook in about 30 minutes and ready to be mashed and seasoned.

4 large potatoes (about 4 pounds) – boiled
3 cloves garlic – unpeeled (optional)
2 – 3 TBSPs. butter
½ – 1 cup warm milk
1 tsp. kosher salt
½ tsp. freshly ground black pepper

Wash potatoes and cut split them in half or thirds.  Place in large pot and add the garlic.  Cover with water, about 1 inch above the potatoes.  Add salt.    Cover pot and boil potatoes over medium heat for 25 – 30 minutes or until potatoes are soft.  Remove the garlic and peel them.  Set aside.  Drain the water and place the potatoes back in the pot.  Keep the pot on the stove, over a very low heat.  Add butter and mash the potatoes.  Add milk.  Start with ½ cup and add more milk for thinner consistency.  Season with salt and black pepper.

Serve with the Spicy Meatloaf and Sweet Onion Gravy.

Sweet Onion Gravy with Bacon Bits:

5 slices low sodium bacon – chopped
3 cloves garlic – smashed, peeled and finely diced
½ medium sweet onion – finely diced
1 tsp. dried thyme
6 TBSPs. all purpose flour
3 cups beef stock or boiling water + 3 beef bouillion cubes
1 tsp. coarse sea salt if needed – taste gravy before adding
¼ tsp. ground black pepper

Heat a large skillet and smear it with 2 teaspoons vegetable oil. Add the chopped bacon. Sauté bacon until has rendered about 4 tablespoons of lard, but not too crispy.

Add chopped garlic and sauté until garlic until light golden brown. Add onions and sauté until soft.

Add the flour and stir until flour is coated with the lard and form a sand texture. Keep stirring until flour is light golden brown.  Whisk in ½ cup beef stock… Whisk until mixture forms into a thick paste. Whisk in the remaining beef stock, ½ cup at a time until all 3 cups are added. Continue whisking until mixture is smooth and free of lumps.

Lower the heat to medium low… and simmer gravy until it thickens… for about 5 – 10 minutes.

Serve over mashed potatoes and Spicy Meatloaf…

before baking.

after 1 hour & 45 minutes.

ready to serve.

Tess’ Kitchen Secrets:

#1 – I usually like my mashed potatoes to have a zesty flavor.  So I add one tablespoon of wasabi paste to it, and two or 3 tablespoons of sour cream. If you haven’t used wasabi in your mashed potatoes before, start with one teaspoon.  Taste and add more if you like.

#2 -  The sauteed sweet onions and jalapeno peppers and the glaze or topping are  what makes this meatloaf taste extra ordinary.  Jalapeno peppers are not spicy if you remove the seeds and ribs off it.

#3 – As for the gravy.  I like the bacon bits in it. Its what makes the gravy tasty.  However, the  bacon can’t be crispy.  It must still be a little limp so it flows with the gravy’s creaminess.

Enjoy and Happy Cooking!

Tess Harris

In The City

Somewhere out there on that horizon.

Out beyond the neon lights
I know there must be somethin’ better

But there’s nowhere else in sight
It’s survival in the city

When you live from day to day
City streets don’t have much pity

When you’re down, that’s where you’ll stay
In the city, oh, oh. In the city

~ The Eagles ~

 

Tok – Tok – Tok. Tok – Tok – Tok

“Hi… Is Elvie in?”  I opened the door to see who’s outside.

“Who you looking for…?”

“Elvie.  Is she in?”

“No.  She is not.  I think she was “bar fined” last night.”

The lady paused for a moment… a confused expression painted her face.  Then the lady said…

“Aww… OK.  I come back later.”

“Who was that?” My half-sister asked, with a towel wrapped around her head, and another towel wrapped around her body.  She just came out of the shower.

“I don’t know.  It was a lady.  She asked where Ate Elvie is.”

“What did you tell her?!”

“I told her – Ate Elvie was “bar fined” last night.  That’s why she’s not here!”

“Aahhh shit! Why did you tell her  that?”

“Because that’s where Ate Elvie is… right? I heard you talked to Ate Mary, you said ‘she was bar fined’ last night…”

“Jesus! You’re not supposed to tell people that!  Her family doesn’t know that she works in a bar.  They think she works as a teacher!”

“Oww. I hope she doesn’t get in trouble.  But I didn’t know.  I didn’t know I wasn’t supposed to tell anyone about it…”

“I didn’t know it was a secret.  You didn’t tell me it is supposed to be a secret.”

What’s bad about working in a bar? I wondered… What is a bar? My sister and her friends always talked about bars.  They met guys at the bars, and then they go bar hopping.  Or they go eat at restaurants.  Women find boyfriends there.  And then they get married and go to America or Australia.  But some women are too picky, so they get old and never marry.  And many bear  illegitimate children whose fathers they’ll never know.  Others get left behind by their boyfriends, who after three or four years of living together, the American boyfriend decide to not marry and off they go.  Nine out of ten, the girlfriend goes back to the bar, hoping she’s not too old to find another boyfriend. And the quest begins all over again.

Angeles City is one of the two sin cities in the Philippines, where Clark Air Force Base was located.  The largest American Air Force Base in the Pacific at that time.  The other is Olongapo City.  With Subic Bay, home to the U.S. Naval Base.  Both cities’ economies were dependent on the bases.  But when the U.S. Air Force and U.S. Naval Bases pulled out in 1991 after the eruption of Mount Pinatubo, both cities suffered tremendously, displacing hundreds and thousands of Filipino workers, both on and off the bases.

Both Angeles City and Olongapo City had a thriving night life.  They owe it to the U.S. Servicemen who were stationed there.  And the tourists from Australia and Europe.  It took at least five years before these cities start to recover.  But even if it recovers.  It will never be the same.  Like how it was when the U.S. Forces were there.

In a way… Angeles City is like Las Vegas.  Both are considered sin cities, full of promises for those who wish to improve their fortune and or gamble their lives.  While Las Vegas is famous for its gambling, entertainment, and its luxurious hotels which could make anyone dizzy and disoriented when they first step out of McCarran Airport, Angeles City is famous for its night life.  The bars and the girls.  This city is a haven for foreigners looking for a good time, and maybe lifetime companions.

Ate Elvie is Ilocana.  She came from Ilocos – the southern part of Luzon.  She has a degree in Elementary education.  She has smooth light skin, round face, and short wavy hair.  I liked Ate Elvie, especially her rugged and non-pretentious personality.   I never find out if she got in trouble with her family about the “bar fined” issue.  All I know is, since that morning when that lady was asking about her, they stopped talking around me about anything, especially about the bars and they guys they met over there.  And then we moved to another apartment a month later.  So I’ve never seen or heard of Ate Elvie again.  Years later, my sister told me that she’s in America, married to an American.

At 13, I wish they could take me to the bar.  The more they did not want to   talk to me about it, the more I wanted to know.  I wanted to see what all the excitements were all about.  I wanted to see what’s in the bar?  Why do they seemed animated and exited every time they talk about it?  It sounded like a fun place to be.  And then I always hear them giggling about the men they met.  But I remember Ate Elvie saying… “No – no – no.  You’re too young.  They don’t let young girls in the bar.”  I wish I was grown up like them so they could take me.  They seemed to be having so much fun.  I want to have fun too. What a silly girl I was.

Two weeks before the school was to begin.  Ate Elvie accompanied me and my sister to Angeles University Foundation to help me enroll in first year high school.  She said she knew somebody there, which will make my enrollment a lot easier.  So we went.  I remember getting into a long line, and waited for almost one hour.  Ate Elvie spoke to the girl she knew.  My sister paid and I was set to go to school in two weeks.  Except for the uniforms.  I  had to order my uniforms – a green and white checkered skirt, and a solid white jacket style top.

I was excited and terrified at the same time.  My new school is so big, with too many students.  Only in the Philippines where they can get away with it.  In the same school and inside the same campus, the building to the north was the elementary school.  The high school building was on the east side and five stories high and on the other side, in the west side was the building for college students.  Several guards are stationed at the gate to check for school IDs.  No IDs no entry.

I memorized my jeep route so I don’t get lost.  I had to take two different jeepneys to get to school.

This whole thing – being new in a big city, going to a big school, seeing people other than Filipinos, these were all dizzying to me; exciting and scary and the same time.  But this was my dream.  I wanted to live here.  No more planting rice in the mud; no more going to the farm to dig up sweet potatoes and cassavas.  No more carrying fire-woods on my head; no more basket full of foodstuff on my back while walking in the rain and muddy foot paths.  No more!  I got away!  Yaaayyy!

My first day of school came.  I sat on the front row, close to the window.  Our classroom was on the third floor.  There were about 30 students in my class.  And I was surprise to see that one third of the class were grown women – married and have children.  What are they doing here?  When I was in fourth grade, the oldest girl in my class was 19 years old.  She decided, after having gone to Manila to work as a house-girl, to go back home and finish her elementary education.

Now in my high school class… I found out that the older women in my class, most of them are married to Americans.  Amercano as we call them.

Gloria is 37 years old who’s married to a Master Sergeant.  She has three children.  Her oldest child – a daughter is 13, and going to middle school.  I didn’t know what middle school was back then.  Because in the Philippines, we don’t have middle school.  We have elementary school and high school.  No middle school.  So while her kids go to DOD (Department of Defense) school at Clark Air Force Base, she was going to first year high school at AUF.  And there was Maggie.  She was tall.  She was from Cebu she said.  She looked like she is mestiza – Filipino mixed with Spanish blood.  Her features proved it.  White skin, pointed nose, large round eyes with brown lashes, brown-reddish, wavy hair.  She has two children.  Both in elementary school.

And then there was Ate Nelly.  She wasn’t married but she was living with a steady boyfriend.  She told me she’s 27 years old.  She’s about 5 foot 7 inches tall.  Skinny with long black hair, down to her butt.  And then there was Grace.  She’s only 16.  She’s probably about 5 foot 2 with a gap on her upper teeth.  One day in class, she whispered to me… “I have a boyfriend.  American boyfriend.”  I know what that means.  I don’t know how I know.  But from then on, when a girl tells me they have an American boyfriend… that means, they are no longer virgins.  They are having sex with their American boyfriend.  I was only 13 so I never had a boyfriend. And Mirasol.  Very pretty girl.  She has flawless, white Asian skin, thick long, wavy hair down to her waistline.  She seemed always tired and sleepy when she came to school.  I found out that she worked as a dancer in one of the bars… Of course she didn’t announce it to the class.  Grace is friends with her and that’s how I found out…

I was keeping tab as to who is who and who is doing what.  I have always been a curious little girl.  I listen with full intent about people and their lives… I think it’s very interesting.  So different from mine.  That’s probably why I like to read biographies and memoirs of people.  Interesting famous people and sometimes bad people too.

My stay in Angeles City was short lived.  My sister or half sister.  I prefer to call her my sister instead of half-sister.  To me she’s my sister.  Though when I call her half-sister that is my urged to get even with her back when I was 13 and living with her.  She’d introduced me to her friends as her half – sister.  It’s true.  She’s my half – sister.  But it bothered me.  It hurt me.  Why couldn’t she just introduce me as her sister?  What’s the difference?  I looked up to her and loved her like she’s my full sister.  But that was then.  This is now.  Now in her early fifties, now I am her sister.  Yeah. Ah huh. It makes me wonder…

Like I said, my stay in Angeles City was short lived.  After two years, I was sent back home, to the province.  My sister married an Air Force guy who was stationed in Korea so she had to go with him.  I finished high school in the province.  And two years later, I was back in the city, Angeles City.

~~~

It was in Angeles City that i first tasted pizza.  It  was a small place off Fields Avenue.  That place was always crowded. Everyday.  Their pizzas or at least the ones I tasted were cut in squares.  I don’t even remember what kind of pizza that was.  All I remember is – it was good.

This pizza – if you can call it pizza.  But i will call it pizza… is quick to make.  I made this yesterday for my husband to eat at work.  I always try to think of a more convenient way for him to eat out there – when he’s working.  Something good and less messy.  So when i was at the grocery store the other day, i picked up a package of Pita Bread.  I didn’t know exactly what i was going to do with it, but told myself – “I’ll think of something.  And the result was amazing.

Pita Pizza Squares

(Serves 2 – 4)

4 Pita Bread – squares

1 TBSP. olive oil for brushing

2 Fresh Italian Sausage (I used Hot)

2 large cloves garlic – peeled and minced

1/2 tsp. fresh rosemary – chopped

8 slices Pepperoni – 2 slices per pita square

6 slices Provolone Cheese – 1½ slices per pita square

¼ medium onion – sliced

12 medium sizes Mezzetta Hot Chili Peppers – sliced (3 peppers for each pita square) – you can use olives if you want

Preheat oven to 375°F.

Heat a small skillet over medium heat.  Remove the casing from the Italian sausage.  Add the sausage into the heated skillet.  Crumble the sausage into bite size pieces.  Stirring until cook, about 6 minutes.  Add minced garlic and chopped rosemary.  Stir another minute.  Add the onion slices.  Stir and remove the pan from the heat.  Divide the sausage mixture into four portions.

Line a Baking sheet with aluminum.  Lightly brush with olive oil.

Place 4 pita bread squares in the pan.  Lightly brush each bread with olive oil.

Top each pita square with the sausage. One portion for each.

Add slices of hot chili peppers to the sausage toppings.

Tear each pepperoni slices into four pieces and also add to the sausage toppings.

Tear the provolone cheese and add to the toppings.

Bake Pita Pizza Squares in the preheated oven at 375°F for 10 minutes.  Remove pizza from the oven.

NOTE:  For crunchy pita squares, after 10 minutes in the oven, remove pizza from the baking sheet and slide each Pita Pizza Square on top of the oven rack and bake for another 4 – 5 minutes.  Be careful not to burn the cheese.

Tess’ Kitchen Secrets:

#1 – Placing the Pita Pizza Squares directly on the oven rack, makes the bottom crust crispy.  Which makes it easier to handle.  Of course you can serve it unsliced.

#2 – You can use different toppings if you like such as olives, Canadian bacon, Anchovies, etc.  Just try not to put too much toppings so you don’t weigh down the bread.

#3 – You can serve this as an appetizer or party food. Just slice each square into four little squares.

Enjoy and Happy Cooking!

Tess Harris

Going Bananas

“On a traffic light green means go and yellow means yield, but on a banana it’s just the opposite. Green means hold on, yellow means go ahead, and red means where the hell did you get that banana at … ” – Mitch Hedberg

I started this blog six months ago with the intention of re-posting all of my recipes from my Yahoo360 Blog.

Easy enough.  The plan was for me to post a recipe once a week.

That I have done.  I have been posting every Thursday.  Except in April and May when I was too busy shuttling between four cities and two states.

My problem started when I decided to write more.  And with me writing more – about my past and experiences, I feel that this blog is taking a different turn. It’s no longer just about food.  This past few months, I have been doing a lot of soul searching and have been writing quite a lot about myself and where I come from.  In fact, I think I have been a little too honest.  Which I sometimes couldn’t believe what I have been posting and it makes me cringe.  I must admit that in most of my previous posts, it took a bit of courage to put my life story for public viewing.  And to think that I’m only scratching the surface.  There’s a lot more to be told which I may never have the courage to do so.  I shall see.

So what’s the point in all this?

I feel my blog is losing direction.  And it’s all over the place.

I think the name – AmerAsian Home Cooking fall short of describing what this blog is really all about.  It doesn’t represent wholly the contents of this blog.  And over the past few weeks, I have been thinking about changing it.  I just haven’t come up with the perfect name yet.  I’ll have to keep thinking.

So for now, I am simply putting my thoughts out here and let everyone know what to expect in the near future.

All previous posts will remain untouched.  And I will keep posting stories and recipes every Thursday.

My goal is simple:  To have a cohesive blog – with short stories and recipes at the end of each blog.   And a blog name that would entirely describe its contents.

~~~

I made these pancakes last week when I had way too many bananas and they were starting to get over ripe, and I don’t like eating over ripened bananas.  So I decided to make pancakes since I love pancakes anyway.

Very easy and delicious.  And I especially love 100% maple syrup drizzled over them.  Next time… I think I am going to spread creamy peanut butter and then drizzle them with maple syrup.

Anyway…

Here’s the recipe.

Dairy Free Banana Pancakes

1 cup all purpose unbleached flour

1 TBSP. granulated sugar

2 tsps. baking powder

¼ tsp. salt

1 large egg – beaten

¾ cup almond or rice milk – of course you can use regular milk

1 TBSP. coconut oil or extra light olive oil + more for brushing the pan

1 TBSP. apple sauce

2 large ripe bananas – mashed

½ tsp. pure vanilla extract

Sift flour, sugar, baking powder, and salt into a medium size mixing bowl.  Set aside.

In another mixing bowl, beat egg and then whisk in milk, coconut oil, and apple sauce.  Add mashed bananas and vanilla extract.  Whisk until mixture is combined.  Pour this mixture over the flour mixture.  Again, whisk until flour is well incorporated and moistened.  Batter will be slightly lumpy because of the bananas.

Heat a non-stick skillet over medium heat and lightly brush with coconut oil.  (Do this as necessary or for each new batch of pancakes.   Scope about ½ cup of the batter into the skillet or griddle for each pancake.

Cook one side for 4 – 5 minutes.  Flip and cook the other side for 2 – 3 minutes.  (On your second or third batch, pancakes will cook even much faster then.  So carefully watch them.)

Serve hot with maple syrup or with your favorite pancake syrup.

NOTE:  You could use melted butter in place of coconut oil.

The lumps that you see on the batter are small pieces of bananas.

Tess’ Kitchen Secrets:

#1 – I use a non-stick skillet with cover.  The pancakes cooks faster this way.

#2 – I place the bananas in quart size ziploc bag and mash the bananas by squeezing them inside the bag.  Cut a hole on the bag and squeeze onto the pancake mixture.

Enjoy and Happy Cooking!

Tess Harris

Deep In A Dream

“What I fear most, I think, is the death of the imagination… if I sit still and don’t do anything, the world goes on beating like a slack drum, without meaning.  We must be moving, working, making dreams to run toward; the poverty of life without dreams is too horrible to imagine.”

Sylvia Plath

If you could choose your dream, what would it be…?

There were two dreams I constantly dreamed of every night:  flying and visiting a well lighted town – a beautiful, utopian town out of this world.

I must have been four or five years old when, every night, I dreamed I can fly.  Flying, not with a broom unlike a witch, nor like a bird with wings, but with just my whole body floating up in the air – in space, just below the clouds.

Every night, when I went to bed, I looked forward to my dream.  My dream of just floating, light as a feather, looking down at everyone going about their business… looking down at green grassy fields and rows and rows of lush green trees.  And at the nipa huts below, sparsely scattered.  In my dream, it was always a nice day, with clear blue sky and a very light breeze; soothing and relaxing… Moments before I’d wake up from my dream… I slowly lower myself down to the ground and slip back into our nipa hut with no one noticing my absence.

When I was a little girl, we lived in a small nipa hut about 200 yards from the river.  And along this river – were rows of tall, green leafy trees, all about the same height – 20 feet and the same size.  I was told by my father, who, at that time believed in supernatural beings to include paranormal and fairies, that these rows of trees could be a fairy town inhabited by people we can’t see.  It had to be.  They were beautifully lined along the river, like a well architectured buildings of the same colors and sizes.

During harvest season… he would go down the river and place an offering of cooked chicken, rice and a glass of Pepsi – placed on the flattest part of the trunk of the tree.  This was his was of saying: thanks to the supernatural beings – people he couldn’t see, who he believed have made it possible for him to harvest his rice field.

And one day, he told me a secret…

“If you ever see a man or a woman.  But it’s usually going to be a woman – a beautiful woman, with high pointed nose, pale skin and long black hair.  Pay attention to her.  Look at her closely.  The way to tell if she is among us or if she is among the fairies… look at her upper lip.  If she doesn’t have a philtrum – it’s the hollow space between the upper lip and the nose.  If that area is flat… then you’ll know that she is a fairy.  The only catch is that… if you befriended her and she invited you to her world, you will never be allowed to come back to us.  And if you are… you will see us, but we will never see you…”

I loved the idea of going to the world of fairies…

So… in addition to my dream of flying every night.  I started imagining vividly that, that those rows of trees along the river, were in fact a beautiful town, with beautiful houses, with glittering lights, and beautiful people living in it.  But this town… no one else could see, but me.  I imagined that one day I will make friends with one of the those people and eventually stay with them, in their beautiful homes.  I’d imagine this every night before I went to bed in our hard bamboo floor, with only old clothes rolled up to cushion our heads.  Each night as I closed my eyes… I have a faint smile on my face for one day what I have been imagining will ultimately come true.  And that night, I will dream again of flying…floating up in the air, in a clear blue sky…

Every day… I had dreamed this same dream up until I was a freshman in college.  And then one day it just stopped. IT STOPPED!

My dream of flying was replaced by a dream of falling off a deep narrow valley.  And I always woke up screaming.  I dreamed like this for years…  And it was only a few years ago that it stopped.  I am thankful that it stopped.  For every night that I dreamed of falling, I wake up panting.  My heart beat as loud as a thunder with a speed of galloping wild horses.

But… how I wish I could dream of flying again… soaring up in the clear blue sky…

~~~

Burgers are easy and simple to make.   And with just a few touch up, you can make them gourmet.  These burgers are slightly different than your normal burgers.  They are more flavorful and yet still easy to make.  My son loves the bacon wrapping around the burgers and the cheese filling inside.

These burgers are seasoned with simple seasonings which you are most likely have in your pantry.

Bacon Wrapped Burgers

1½ pounds ground beef – 93 – 96% lean

¼ medium onion – finely diced

6 garlic cloves – smashed, peeled and finely chopped

2 tsps. kosher salt

2 tsps. lemon – pepper seasoning

1 tsp. freshly ground black pepper

3 sprigs of Italian parsley – chopped

6 bacon slices

5 slices extra sharp cheddar cheese

Other Ingredients and Condiments:

5 Burger buns

Tomato slices

Shredded lettuce

Avocado slices (optional)

Mayonnaise or mustard

Extra Crispy French Fries – Restaurant Style

In a large mixing bowl, combine ground beef, onion, garlic, salt, lemon pepper seasoning, black pepper, and parsley.  Divide into 10 equal portions.

Form burger portions into 10 patties.  Place 1 square of cheddar cheese over each patty, and top with another patty.  Press around the edges to seal the cheese.  Wrap each patty with one bacon slice.

Heat a skillet and cook the burger patties over medium heat, until bacon is crispy and burgers are cooked.  About 4 – 5 minutes on each side.

Smear the buns with mayonnaise or mustard.  Or both.  Line the buns with shredded lettuce, and sliced tomatoes.  Place the burger on top and cover with the top bun.

Serve burgers warm with French fries.

Tess’ Kitchen Secret:

#1 – I buy the Ore Ida Extra Crispy French Fries – Restaurant Style.  My son loves this stuff.  Definitely not your regular fries.  I’d have this cooking in the oven while I cook the  burgers.

#2 – I warm the buns in a preheated oven at 350°F for 5 – 6 minutes, by placing the buns directly on the oven rack.  Using tong to remove buns onto a large baking sheet.

#3 – I use ground sirloin beef.

Enjoy and Happy Cooking!

Tess Harris