Pinky

(This is very similar to the eulogy I gave in a Zoom recording that was shared during the funeral Mass held on July 14 (Eastern Time) in the Philippines for my sister-in-law, Aurora Singson Lucas, who everyone knows as Pinky.  Pinky is my brother Benjie's wife. She passed away July 10, 2020 (Eastern time) after a valiant fight with cancer)

I am Ondes or Dete as Pinky called me a title given to the second eldest in the family. Benjie, her husband, is my brother.

Benjie and I shared one car when I was working at the Philippine Atomic Energy Commission in Quezon City while he was studying at Ateneo. .  I drove to my office and from there gave the wheels to him that took him to Ateneo.  He was always late in picking me up though.  He was going out with a Paulinian, Pinky,  at that time.  After 7 years, they finally tied the knot in 1980,  lived happily ever after and had a family consisting of Roxanne, Bea (husband Jason) and Benjo (wife Jelly) and a grandchild, Geli.

When Roxanne asked me this morning to give the eulogy,  this quote from Maya Angelou came to mind.

'I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.',

Actually Pinky gets check marks on all three.  The last one is especially true for me.  Pinky made me feel pampered. Spoiled.  With food especially.  Look at all the photos of her creations when I visited the Philippines and stayed at their house in Tonsuya.  

But before I show you the dishes, let me share with you this painting of a scene from the third floor window of their house in Tonsuya. I commissioned her to paint this for me. It featured meticulous details.

I know you are dying to hear about the dishes she made. Here they are.

She made it a point to prepare all my favorite dishes and taught me new twists to them.

She made bulalo complete with corn and all the trimmings.

She just did not prepare baked fish but creatively added cheese to it. 

Her spaghetti was blackened with pusit (squid) juice)  

She also prepared sisig or is this igado.

She served me two kinds of chicken.  Crispy fried chicken the way Lola May our family cook used to make it and chicken inasal which her own cook Baby prepared perfectly.

She also prepared a salad with kamote (sweet potato) tops.

Her sinigang was unique with watermelon added, something she learned from her brother.

She also prepared desserts, including my favorite buko pandan.

She also took me to her family, the Singsons', yearly gathering in Quezon City.

In this food fest, I tasted delectable duck wraps brought by her sister Fea.

One time I savored bruschetta prepared by her niece Charisse.

Other times  my brother would order take out like the awesome spicy crabs from his suki or favorite vendor.

The last visit I had with Pinky and Benjie was in 2018.  As usual during my first day she prepared my favorite dish Kare Kare and was served also Bagnit.  I was in heaven.  I noticed something though, Pinky was in pain clutching her tummy.  She told me she would have a visit with her doctor soon. Despite this condition I had seen her alight from a tricycle which she took to go to the palengke or market just so she could cook her amazing food.

I went home for two reasons:  to take the long awaited road trip with the Lucas Clan, my brother Benie, Pinky and Roxanne, my two sisters, Bebeng and Menchie and husbands Jun and Bubut respectively and my own husband Bob who was flying to join us.  The other was to attend the reunion with my high school classmates at St James Academy.

One night I came home from one of the many out of town activities with my old high school classmates and I noticed Pinky was not around. I was shocked to learn she was in the hospital. I went with my brother Benjie to see her the next day.

The first thing she asked me when she saw me was,  "Dete did you try the Igado I prepared?". This is the dish that Benjie had been boasting to me and all who could hear how well she prepared it.

I was surprised.  Here she was writhing and twisting in pain on the hospital bed and the first thing she thought of was another person, her pampered sister in law, me.

That incident assures me, Pinky is in heaven.  She deserves it.  Her unselfishness, generosity, her big heart, her living the Word, the Gospel is exemplary.  Pinky pray for us up there.  Let God pamper you now.

I want to extend to Benjie, Roxanne, Bea and Jason and daughter Geli, Benjo and Jelly and the Singson family. condolence from all of us. 

My family Bob, my husband, Wendy, Matt, and their children Maddie and Luca.  She hosted them during their visit in 2015.  She also hosted  my other daughter Bettina in 2009.

Our oldest sibling Ate Bebeng and husband Kuya Jun and kids Jona and Ditos, and  his wife Candy and their children Gelo and Trixie.

My brother Chot and Vilma and their child Nina, Chot's children with Minnie Chichos and wife Erica and children Zander and Molly and Minette and husband Lee and their two children Mikki and Kassandra.

My sister Menchie and husband Bubut and their son Christopher and wife Chris and two children Chazzy and Cadence.

My late brother Anton's wife Chet and child with Tipin Gia and husband Austin and their children Dion and Rayshawn and wife Madolyn and their children Rose and Ben.

And your numerous cousins.

 

Lastly Benjie, 

we would like to thank you for marrying Pinky,  She has been a gift to our family. 

Veil Lifted

As we see clearly,

do we look away or do

we do something. Which?

My Morning Walk

I have surprised myself lately. I have been rolling out of bed these past weeks and taking early morning walks. I never liked walking. Before the pandemic I have resorted to classes in the gym I belonged to for physical exercise. Zumba, line dancing and cardio walk classes. I just never felt the need to walk in our neighborhood. But then the lockdown happened. At first I depended on online Zumba and cardio walk classes and still did not take up walking.  But after being cooped up for weeks I decided to go explore the outside confines of our house. Before I know it I was hooked to walking.

Every time during my morning walk,  I am greeted by the squawks of the black crows and tweeting songs of the fluttering birds. Now and then bunnies would come out from the bushes and gleefully run in the manicured yards. I find them to be very pleasant company as well as the few neighbors that I see along the way.

My favorite part of the walk is a small stretch of green grass of different varieties bordered by tall trees in the front part of the neighborhood.  A stream snakes through in this piece of nature patch and gives a soft almost of a whisper of water flowing.  White daisies are scattered on the edges and randomly here and there on this green oasis. The whole scenic view makes a relaxing break after walking through rows and rows of front yards and houses. 

My walk is short and not as challenging as what the others walking at the same time undertake. I could lengthen it perhaps in the future. Right now I just want this surprise gift from this pandemic to be something I look forward to everyday and hopefully enjoy as long as I can. 

 

New Normal. New Path

Not to look back but

to look forward. Ditch all forms

of supremacies.

Note: Inspired by the piece written by guest writer, Brian McLaren,  for today's Meditation with Richard Rohr. We are all interconnected not separate as shown by the easy spread of the corona virus. Having realized that he invites us to be conscious of other viruses, social, religious, cultural etc that we might be spreading.  All senses of supremacies we are consciously or unconsciously clinging to that we need to bury from the old normal.

Our Own Paschal Mystery

Embrace not fear all

parts. Assured God's in each then

living fully starts.

Instant Pot Jackfruit Tortilla Soup

If you are hankering for a hearty Mexican flavored soup complete with that taste that comes from adding masa, a Mexican flour made from dried corn or hominy then this is for you.  I got the idea of creating that masa flavor by adding cornmeal and corn tortilla strips unfried to the soup from an episode of Pioneer Woman. It does make it authentically Mexican without you having to buy another type of flour.

To make it vegan, instead of chicken I used young green jackfruit from a can. One can skip that and just use black beans and corn instead.  If you are nonvegan, you can use chicken and just cook for 20 minutes instead of ten.

This is a quick soup to prepare and an addictive one. You will be shouting  Ole!

Instant Pot Jackfruit Tortilla Soup

1 can green young jackfruit (14 oz net wt or 10 oz drained wt) (available in any Asian Store or large grocery stores), drained and shredded 

1 cup salsa

1/8 tsp each garlic, onion, smoked paprika, cumin, chili, oregano powders, salt and pepper OR 1 tsp taco seasoning

1/4 cup chopped cilantro 

5 cups vegetable broth

1 tbsp chipotle from a can, chopped (start with 1/2 tbsp for some)

1 tbsp tomato paste

2 tbsp cornmeal in 2 tbsp water

2 small corn tortillas cut into small strips

Add all the ingredients EXCEPT the cornmeal and tortilla in the Instant Pot.  Cook at high pressure for 10 minutes. Quick release and hit cancel . Push saute button and add the cornmeal water mixture and stir tbe soup  Allow to boil then add the tortilla strips. Mix and turn off heat.

Serve witb more cilantro and avocado slices if you like.

Life Uncomplicated

Why question. What He

gives you each day. accept. And

peace will follow you.

Wisdom from Nature

Joy to behold  A

flower unexpected. Growth. 

When no hope was there.

 

Black Bean Avocado Dip

Easy appetizer and surely a crowd pleaser for your July 4th picnic. Make it easy on yourselves and just serve with store bought corn or whole grain tortilla chips. Use the time you save to enjoy your company this July 4th with lots of social distancing in mind of course. But then you can always air fry corn tortillas.  

Caution:  I ate a lot of it after I made it. Irresistible after the first bite. Fortunately the recipe makes plentiful amount, around four cups.

Black Bean Avocado Dip  

Inspired by a Forks Over Knives recipe.

1 (15-ounce) can black beans, drained and rinsed

2 cups tomatoes, finely chopped

4 stalks scallions, white and green parts, finely chopped

½ cup cilantro, stems and leaves, finely chopped 

3−4 cloves garlic, minced 

8 jalapeño pieces from a jar, finely chopped 

2 limes, juiced

Sea salt and freshly ground white pepper

1 avocado, coarsely cut to pieces

corn or whole grain tortilla chips for serving

Mix all the ingredients EXCEPT the avocado and chips in a medium bowl. Add the avocado before serving.

Serve with corn or whole grain tortilla chips.

Trustful Soul Be

Worry not. Bloom with

abandon like wild flowers.

Flow free like the stream. 

My Heroes

When the lockdown was enforced, I slept quite a bit the first week. When I recalled what the week was before it, I realized I had a hectic one. That past weekend, I was supposed to teach my third grade CCD class in which I would have had a seminarian as guest speaker for fifteen minutes then I would conduct activities covering the topic of the day.  Right after that class, I was to teach the children’s liturgy for kids 3-8 years old during Mass in the church basement.  These two did not materialize since the school was closed including CCD.  But I did two preparations that took me days to think and prepare for.   One more factor for my fatigue was the driving to my various exercise classes. No wonder I was more tired than bored that first week. 

 I was not as scared either or panicky as my daughter was who visited me during the first week bringing with her disinfecting wipes and tales of empty shelves in the grocery stores of toilet paper and cleaning products.  I stayed home glued to the TV watching news after news and talk shows dwelling on the grim picture of the pandemic in some states. The seriousness of the coronavirus situation was slowly sinking in.

I had a well stock pantry of canned foods and luckily also paper products including the sought after toilet paper before the lockdown started.  But we needed fresh bananas, a must have for my husband's breakfast every day.  I decided to take a trip to Aldi's.  I was well prepared with a mask and a plastic bag with just my credit card and driver's license.  The less I carried the better.  I would have less to disinfect.  The Clorox wipes were in my car to disinfect my hands after.

I put on my mask as I walk towards the entrance  of Aldi's.  As I was walking, I was overwhelmed with pride seeing everyone wearing masks as they entered the store, My heart swelled with both joy and hope and I cried.  In my eyes, they were heroes.  Not to the same degree as the health workers, but  I was witnessing unselfishness and service. I am pretty sure they found the masks uncomfortable but they wore them anyway not only for themselves but for others. I saw a united effort by these soldiers quietly fighting an invisible but deadly enemy, the virus. 

Many conflicting opinions as to the effectiveness of the masks have been spread especially by those who are into invoking conspiracies but I will not go over that.  I just want to pay homage in this blogpost to my heroes,  all of you,  who continue to wear the mask uncomfortable it may be.  Thank you.

Below are the lovely masks made by my sister Menchie.

A Beautiful Garden

Restful feast to the

eyes.  Comfort for the soul. Joy,

music to the heart.

Note:  This photo features the beautiful garden at Flowers in the Attic Restaurant and Flower Shop in Penn Hills, PA

From A Pure Detached Heart

Are we moved to do. 

The impossible. What we

do not want to do. 

No Sweat Barbecue Chicken Wings

This an easy recipe.  It does call for two steps but they are both worth it.  You do not want to end up with half cooked chicken wings or an overdone burnt one just to be sure they are safe to eat.

First you cook the wings in the Instant Pot seasoned with seasoned salt and Weber Kick'N Chikn Seasoning. 

For the second step,  you douse the cooked chicken in the fabulous barbecue sauce and air fry them in batches in your air fryer.  You can use conventional methods for both steps but I wanted to play or watch my grandkids as they frolicked in the inflatable pool during the hot, hot weather last week.  

Here are the ingredients for the bbq sauce.  I ran out of catsup in a bottle so I used the packets of catsup I collected from McDonalds and elsewhere that were tucked in the fridge.

Is it really that good?  My husband ate one fourth of the wings for his lunch.  They were that good.  Plus I did not break into a sweat in any of the steps.

 

No Sweat Barbecue Chicken Wings

Sauce adapted from this blog

1.  Instant Pot Step:

• 1 cup water
• 2 x 3 lb frozen chicken wings
• seasoned salt
• Weber Kick'N Chikn Seasoning
  

Place 1 cup water in the Instant Pot bowl.  

Place a steamer or trivet sprayed with cooking spray on top of the water and add the frozen wings in layers on top of the trivet.  

Season each layer of chicken wings on both sides with the seasonings.

Cook at high pressure for 15 minutes and then quick release.

2.  Air Fryer Step:

Barbecue Sauce

• 1 cup catsup
• 1 tbsp molasses
• 1-2 tbsp brown sugar  or stevia
• 2 tbsp apple cider vinegar
• 1 tbsp low sodium soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp Sriracha (skip if serving the wings to children)
• juice of 1/2 lemon
• 1/2 to 1 tsp garlic powder
  

Preheat the air fryer.  390 degrees Fahrenheit and 10 minute settings.

Mix all the sauce ingredients in a small bowl while the air fryer is pre heating..

Place the cooked wings in a large bowl and douse the barbecue sauce all over the wings.

When the air fryer is ready, place the basted wings in one layer as much as possible.  Depending on the size of your air fryer you need to cook them in batches.  I cooked mine in four.

Beauty and Joy

What comes first? Joy or

beauty? You see what your soul

sees.  Beholds beauty. 

Easy BBQ Jackfruit Slider

I had this for lunch today and it made me very happy.  You know how good a sauce is when you forget that you are eating barbecue jackfruit in your slider and not pulled pork or beef.  The barbecue sauce recipe came from the blog Nora Cooks.  I tweaked it by adding the juice of half a lemon and one teaspoon of garlic powder.  I also decreased the amount of sugar added.

Easy BBQ Jackfruit Sliders

Adapted from this blog

Ingredients:

•  1 can green young jackfruit (14 oz net wt or 10 oz drained wt) (available in any Asian Store or large grocery stores)

Barbecue Sauce

•  1 cup catsup
• 1 tbsp molasses
• 1-2 tbsp brown sugar  or stevia
• 2 tbsp apple cider vinegar
• 1 tbsp low sodium soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp Sriracha
• juice of 1/2 lemon

Drain the jackfruit,  Shred them with a knife or fork. Set aside.

Mix all the sauce ingredients in a small bowl.

Place the shredded jackfruit in a medium skillet and pour the barbecue sauce over it.  

Heat the mixture at medium heat till the jackfruit absorbs the sauce.

Serve over toasted slider bun or hamburger bun.  

The Irony of Freedom

I thought I had it

with control and the more. It

is with letting go. 

Note: Inspired by the reading from Richard Rohr's reflection for today.

Citrusy Sweet Potato Tacos

These tacos were inspired by the Tofu Tacos I ate at Mad Mex Restaurant in Miracle Mile Mall in Monroeville, PA the first day of the green phase in our county, Allegheny. 

I decided to substitute sweet potatoes for the tofu they used. I microwaved first my sweet potatoes which I then doused with the orange juice and soy sauce mixture. I then crisped them in the air fryer.

The tacos were close to the tofu tacos I swooned over at Mad Mex.  The avocado helps moisten the tacos, so you do not need mayo. Eaten with spinach and beans on the side, I had two superfoods in a meal. I was happy.

Citrusy Sweet Potato Tacos

• 2 large sweet potatoes
• 1 tbsp soy sauce
• 1 tbsp orange juice from bottle or fresh
• 1 tsp garlic powder
• 1 avocado, halved and sliced
• greens (optional)
• 2 tbsp cilantro leaves
• 4-6 corn or flour tortillas

Cut four slits, not too deeply, on both sides of the sweet potatoes. Microwave for three to four minutes or till you can poke a fork on surface.

Score the potatoes with a knife so you have 1/4 inch cubes.  Scoop the cubes out with a spoon into a small bowl .

Add the soy sauce and orange juice to the potatoes and mix.  Add the garlic powder.

Transfer the potatoes in the air fryer and cook at 400 degrees Fahrenheit for 8 minutes.

Place your tortillas in the microwave covered with slightly wet paper towel and microwave for 20 seconds.

Assemble your tacos by distributing the sweet potatoes, greens, avocado slices and cilantro on 1/2 of one side of tortilla and then fold over the other half.

Serve with cooked rice with salsa on top and black beans and spinach on the side.

How I Played House Growing Up

I played house as a child in the Philippines without any toys.  No Fischer brand kitchen. No toy utensils. Nothing. My mother did not believe in buying us toys. She was both a health and neat freak.

I loved playing house like any child. So I used what I had.  

I used chairs to divide spaces into kitchen, living room and bedroom. They served as walls.

When we went to visit my Grandmother in Quezon City, I used our station wagon as the house.  I would lift the rear door that opened up into the spacious trunk. There I would serve my younger brothers leaves I picked in the garden as food and the larger ones as plates. They actually played along.

I called this our al fresco kind of dining. 

While living in my other grandmother's house which was in the same compound as the fish sauce factory she built, I would use wooden sawhorses that supported tables to be the foundation of my house.  To the chagrin of our Nanny, Lola May, I would use blankets to hang over the wooden sawhorses. And with that I then had my tent. Since the yard was all cemented, with hardly any garden, I might have used rocks for food. Come to think of it I might have taken real food from our kitchen.

As I reminisce, I could feel the joy I had entertaining my guests, my brothers, food I prepared from leaves and rocks. No fancy plastic Fischer stuff. Just what nature offered and I was very happy.

Instant Pot Tilapia Tikka Masala

This is that time of the year, I think, or at least once a year when appliances break and deliveries are made with 4-5 hour window.  I was prepared and decided an Instant Pot lunch featuring Tilapia with Tikka Masala sauce.  Of course, I prepared rice in my multi use cooker to go with it.  

I wanted it to be a one dish meal and added as many vegetables as I could from the fridge.  I used carrots, celery, and kale from a bag. I decided to use dry spices and aromatics rather than do any chopping.  

Anything with coconut milk tastes good and so does this easy dish.  I usually add either tomato paste or a can of diced tomatoes but I truthfully forgot but this still is on par with any tikka masala I have prepared before.  I added tofu to augment the protein since I only had three tilapia pieces left to use.  By the way I used the tilapia frozen.  

I wanted a no fuss meal on a tense delivery day when you were not sure if they would install or not your dryer or whether they just dump it in front of your front door.  They did install it.  Whew.  All was well especially followed by a delicious lunch consisting of this saucy dish over rice.

Instant Pot Tilapia Tikka Masala

• 1- 15 oz coconut milk full fat
• 1 tbsp curry powder
• 2 tsp onion powder
• 2 tsp garlic flakes
• 1 tsp powdered ginger
• 1 tsp cumin powder
• 1/2 tsp ground coriander 
• 1/8 tsp turmeric
• 1/8 tsp cinnamon powder
• 1/8 tsp cardamon powder
• 1/2 tsp salt
• black pepper to taste
• 3 carrots, cut in half
• 3 stalks celery, cut in fourths
• 2 cups cut kale pieces from a bag
• 3 -5 pieces frozen individually wrapped tilapia fillets
  
• 1 block firm tofu (optional), cut into large cubes

Add all the ingredients except for the tilapia and tofu in the Instant Pot  and mix together.  

Then you can either place the frozen tilapia fillets directly on top of the mixture or on top of a trivet placed on top of the mixture.  

Cook at high pressure for 4 minutes.  Quick release at end of cooking.  Adjust the spices if you like.  

Add the tofu when serving.