An Invitation to the International Festival in Bonn

Internationales Begegnungsfest
spielend verstehen
6.September 2008, 13-21 Uhr
Freizeitpark Rheinaue Bonn

For detailed information please click:
www.bonn.de

Aaah Awitin mo at Isasayaw ko

Remembering the Holy Night on December 24

December 26...Boxing Day...who will clear up the stuffs?

Invitation to a Philippine Summer Festival in Duesseldorf

Philippinen-Forum NRW
Sommerfest 2007
Samstag, 25. August. 2007
Ev. Gemeindezentrum in Düsseldorf-Gerresheim
Programm:

Ab 12:00 Uhr: Anreise
Philippinische Erfrischungen
(kleine Speisen und Getränke)
13:00 Uhr: Ökumenische Andacht
mit Rev. Joy dela Cruz und Fr. Jun de Ocampo, SVD
in der Gustav-Adolf-Kirche

14:00 Uhr: Eröffnung des Sommerfestes

14:30 Uhr: Zeit zum Kennenlernen
Vorstellung der Aktionstische und Ausstellungen
Philippinische Speisen und Getränke

ab 15:30 Uhr: Kultur und Informationsprogramm
mit Tanzen, Musik und Liedern aus den Philippinen
Beiträge zur aktuellen Situation auf den Philippinen,
Präsentation der neuen Ausstellung "Armut unter Palmen"
Vorstellung von Nord-Süd-Projekten
Zeit für Gespräche, Diskussionen und Austausch
Lustiges Kinderprogramm

ab 19:30 Uhr Verabschiedung

20:00 Uhr Ende des Sommerfestes

20.07.2007 As good luck would have it

As good luck would have it.
William Shakespeare "A Midsummer Night's Dream"

Got this forward today from another "kababata"
a childhood friend. He has found my email and since then he has
been sending me interesting stuffs and forwards. I have no idea how
he would look like today but I have with me a group photo
after we had performed a dance number during our Kindergarten days.
I could not recall what dance we performed but I still could remember
or maybe I am also imagining that we danced this
"step-close-step, step-close-step" or "heel and toe, forward
backward" sort of folk dancing.
The photo shows little girls standing in a row wearing
long gowns with butterfly sleeves while the boys were half-kneeling
in front wearing Barong Tagalog. And how cute looking these kids
are in this photo.
So when I got the forward about Anti-Ageing Diet today from my
Kindergarten classmate, that group photo suddenly flashed back to
me. From cute looking Kindergarten kids to recipients of Anti-Ageing
tips...

So here's the forward from Boy K. if you have not yet received it
from your own loop.

If AGING IS AN ISSUE WITH YOU.......READ ON.

If I want to live as long and as healthily as possible, what should
my daily menu look like? Something like this, created by
Bonnie Taub-Dix, R.D.
It's a balanced diet packed with the best anti-aging foods: colorful
fruits and vegetables, healthy fats, and whole foods. And because
research has shown that reducing calories by 25 percent has
impressive anti-aging benefits, it contains around 1,700 calories
a day — about a quarter fewer calories than the National Academy
of Sciences average requirements for an active 30-year-old woman.
(If you're only as active as the average gal, then drop to around
1,500 calories by cutting the last snack.)
Use these first 3 days as your guide, then mix and match.

Day 1
Breakfast
8 oz fat-free yogurt mixed with 1/2 c raspberries
8 oz green tea

Lunch

2 c mixed greens,
1/4 c tomatoes, 1/4 c carrots,
1/4 c red cabbage,
1/3 c chickpeas, 1/3 c red beans,
1/3 c edamame, 1 oz slivered almonds, tossed with 1 Tbsp olive oil
and as much red-wine or balsamic vinegar as you'd like
1 plum
8 oz sparkling water mixed with 1/4 c pomegranate juice
and a twist of lime

Snack

A mini-sandwich: 1 slice whole-grain bread with 1 oz low-fat cheese
and 1 tsp mustard
3/4 c blueberries

Dinner

3 oz grilled wild salmon
1 c brussels sprouts and 1/2 c thinly sliced beets sautéed in
1 tsp extra-virgin olive oil
1 small sweet potato, baked
1 glass red wine

Snack

1/2 c high-fiber cereal
1 c fat-free milk
1,710 cal

Day 2
Breakfast

1 slice toasted whole-grain bread, spread with 2 Tbsp peanut butter
(or other nut butter, like almond)
3/4 c strawberries

Lunch

2 oz white turkey, 3 spinach leaves, 2 slices tomato, and
1 Tbsp mustard on 2 slices whole-grain bread
1 c red grapes
8 oz green tea

Snack

6 oz or 100-calorie pack low-fat popcorn, sprinkled with
2 Tbsp freshly grated Parmesan cheese

Dinner

5 oz grilled albacore tuna
1/2 c whole-wheat pasta tossed with 1/2 c broccoli and
garlic to taste (about 1 clove) sautéed in 1 tsp olive oil
1 c red-leaf lettuce and 1/4 c shredded fresh beets topped
with 1 Tbsp chopped pecans and 1 Tbsp dried
cranberries, tossed with 1 tsp olive oil
1/2 pink grapefruit
1 glass red wine

Snack

3 graham crackers, topped with 2 Tbsp low-fat whipped
cream cheese and 1/4 c sliced berries of your choice

1,730 cal

Day 3
Breakfast

3/4 c high-fiber cereal
1 c fat-free milk
1/2 banana

Lunch

4-egg-white omelet with 5 spinach leaves,
1/2 c diced red peppers, and 1 slice low-fat cheese
1 small whole-wheat pita
3/4 c grape tomatoes mixed with 1/4 c diced avocado
3/4 c blackberries

Snack

1 Tbsp peanut butter on 2 whole-grain crackers
8 oz raspberry iced tea

Dinner

1 veggie burger on a whole-wheat bun
1/3 c cooked brown rice
1/3 c black beans
1 c sautéed yellow and green squash
1 c mesclun greens with 1/4c shredded carrots, topped with
1 Tbsp chopped walnuts and 1/2 c diced apple
1 glass red wine

Snack

1/2 c low-fat frozen yogurt with
5 c fresh berries of your choice

1,740 cal

While posting this forward, hubby told me that the recent
kidnapping of Giancarlo Bossi (PIME)in Payao, Zamboanga Sibugay
has ended today. He was released on this lucky day 20.07.2007.
Luck-bringing Filipino tactic. Kidnap for Kidnap. See daily bulletin
today.

Anita's Kitchen

On the eve of July 4th, here's a especial recipe shared by
Anita Sese Schoen from the States. Instead of the photo of the
cooked goodies (which I have been searching in my files)
I've posted instead her logo from her kitchen.
Enjoy trying them.
Tita Bee

WELCOME TO ANITA'S KITCHEN!

This is Anita. I love cooking, specially for my nine co-directors
of the OFC (Overseas Filipino Council).
Let me share with you my favorite recipes.

Cooking, I believe is an art. The artist, more of than not, does
not depend on measuring cups or high-tech kitchen gadgets.
She uses her creativity and her senses. She has confidence that
whatever she cooks will be a winner.
I, am a good cook... nobody has complained, no one has gotten
sick and I see their smiles after partaking of whatever I cooked
for them. Anyway, they can always go to Mcdonald's or to
pizza parlors...they are all over the place.

There are many ways of cooking our favorite dish-the Adobo.
Let me share with you the best Adobo recipe
I have tried and tasted so far. But first here is a tip to
make your kitchen odor-free. Be kind to your neighbors,let them smell
the aroma of your adobo. Cook outside, in the patio. If this is not
possible,boil some water and add in some cinnamon. The cinnamon
will absorb the unwanted smell of garlic and vinegar.
If your husband is sensitive to this smell cook inside your house.
I promise you, you will either be kicked out or nobody will visit you anymore...anyway, the cinnamon mix will save on house cleaning.

ADOBO DE CARAJAY

Ingredients:

1/2 pound chicken
1/2 pound pork
1 head garlic, crushed
1 cup thinly sliced onions
1 teaspoon freshly ground black pepper
1 piece bay leaf
1 teaspoon salt
1/4 cup soy sauce
1/2 cup white (Paombong) vinegar
1 tablespoon Virgin Coconut Oil

Procedure:

In a cooking pan, marinate the chicken and the pork in vinegar,
soy sauce, salt and pepper, minced garlic and bay leaf for 30 minutes.
Do not add water (do not use aluminum pan or aluminum frying pan).

Remove the chicken from the marinade. Boil the pork in the mix then
simmer for 15 minutes.Add the chicken and simmer for another 15
minutes or until tender. Remove the bay leaf.

In another frying pan, caramelize chop onions. Remove the sauce
from the pork and chicken mix. Add the VCO and fry until brown then
add the onions. Now, if you don't have VCO, forget everything...
order some pizza.

You found some oil? Ok, olive oil will do. Saute the mix and add the
sauce. Simmer for 2 minutes... presto, you have the best Adobo.

BISTIK TAGALOG

Ingredients:

1 pound beef sirloin, sliced thinly across the grain
1/2 cup lemon or calamansi juice
1/4 cup soy sauce
1/4 cup Virgin coconut Oil or olive oil
1/2 cup water
1 medium-size onion, sliced in rings

Procedure:
Marinate the beef in the soy sauce and lemon juice for 30 minutes.
Heat oil in a frying pan. Remove the beef in the marinade and fry
these in the hot oil for about 1 minute on each side.
Place the fried beef in a serving platter and set aside. Fry the
sliced onion rings for a minute or until it becomes tranluscent.
Arrange the onions on top of the beef in the platter.

Add water to the marinade and boil this in a pan until mix thickens.
Season with salt and pepper, cook for 3 minutes.Remove from heat
and pour boiled marinade, while still very hot, over the steak.
Serve with rice. Serves 4 to 5.

This is one of my husband's favorite Filipino food. When i was in
Sydney, Australia in November 2006,I prepared this recipe for
my friends Yasue and Gonz Reynaldo and Nitz and Dindo Generoso.
It has become one of their favorites since then.
*******************************************************************

Enjoy your July 4th Celebration, with tempting Philippine
Adobo! Thanks Anita and keep in touch while you are in
Manila or share highlights of your visit.

A as in Asparagus

With this springtime saying April Showers Bring May Flowers,
I am posting one of my favorite things in this
month (it is actually the last week for this tropical-like April heat
which according to German news is the hottest April since 1901 with
a recorded temperature ranging fro 26 to 36 degrees Centigrade).
But more on global warming later.

April in Germany means the start of the season of Asparagus
or Spargel in German which they named as king of
vegetables which is not the explanation why Asparagus is one of my
favourite things dating back since pre-Be (Blogging Era).
Another explanation reads that it is a member of the lily family
which includes onions, leeks and garlic! Watch out for those water
lillies still floating on Pasig River...it might be as delicious
as these wonderfully tasting spears. Anyway.

I bought yesterday about three pounds which was about 1 and half kilo
of white asparagus...(wonder what is the plural form...asparagi?)
for 12Euro which was stilll cheap according to another girlfriend
who bought half a kilo asparagus for 10Euro. Not that she has
what the Germans call a Tick for designer's label
but asparagus could really cost a fortune depending on its quality
and the name of the supermarket, of course.

For tips on how to cook asparagus, please ask your favourite neighbor
for her secrets and this is a good communication skill to keep good
vibration with the rather 'aloof' kapitbahay.
My other German girlfriend who is not hooked on blogging yet,
gave per phone call this tip: Boil water with a teaspoonful of sugar
and salt,a spoonful of butter. Put in the asparagus to cook for
about 25 minutes.I told her that I also put some slices of lemons
to the water,and she said she would try that, too. At least I was
happy to share one piece of wisdom in cooking Spargel while she paid
for the expensive Telecome calling bills.

Our call lasted more than an hour talking about the political
economy of growing and harvesting Asparagus. We talked on topics
like more and more Polish seasonal workers are quitting work in
German asparagus fields for better pay in France and on the effort
of German employment agencies to attract unemployed Germans and
recipients of Hartz IV
unemployment benefits to work in asparagus fields.
In the meantime, the kingly spears were waiting to be cooked and served.

To go with these edible ivory pieces, we just enjoy the simplest mix
of boiled potatoes, Parma ham and butter sauce or what they called
Holland butter sauce.

If interested, click on this website
for info related to Asparagus Officinalis:.
Below are some flash info about the king of the lily family:"
*China is the largest grower
*South Africa and Spain are asparagus powers with US and Peru.
*Japan is the world's importer of asparagus.

And while or rather before we enjoy our delicious Spargel, let us
say these blessings for those workers who start as early as
six in the morning in the asparagus fields for 4.78Euro hourly
working rate, amen.

Tita Bee