Feeling proud moment

It is the time of the year again when Facebook newsfeeds here in the Philippines are flooded with "feeling proud" posts and photos about graduations, scholarly awards and recognitions. 

Having no "feeling proud" moment to post about same topic, because my 14 y/o grandson failed to make it to the honor's list, this morning's scenario at home more than made up for it.

The scene- <English translation>

Young stranger knocking at our gate: "Tao po, tao po!" <Knock, knock, is somebody home?>

Me: (peeking at the window from inside my room) "Ano yun?" <What is it?>

Young stranger: "Pwede po pahingi ng pagkain.." <Can you please spare me some food?>

Me: "Anong klaseng pagkain?" <What kind of food?>

Young stranger: "Kahit ano po na makakain" <Anything will do>

Me: (Went to check what food I can give the boy, then saw my grandson Nick checking him out from the terrace)

Nick: "Bigyan mo lola, nakakaawa.." "Ibigay mo na yung para sa dinner ko na chili wings at rice." "Kakain na lang ako ng tira mo na sinigang."

"Ibigay mo na lahat, ok lang ako." <Give him some lola, he's pitiful.. Give him the chili wings I've been saving for my dinner tonight. I'll just have some of your leftover "sinigang". 

Give all of it, I'll be ok>

Considering that the chili wings were his fave dish and not a fan of "sinigang" at all, I couldn't help but feel proud of my teen grandson that very moment.  

He hasn't changed a bit, he has been very generous and kind hearted since he was a little boy.

Still the same little boy who was willing to part with his meager allowance so he could share it with pan handlers he saw in San Pablo church many moons ago. 

Still the same little boy who wished that if he'll have the money someday he will build homes for those he saw living in wooden carts, we call "kariton".

Still the same little boy who promised to buy me a mechanized wheelchair when time comes that I will be needing one.

My proud moment is no mean feat after all. 😊

Note: Sinigang is a traditional Filipino dish of pork, beef or fish stewed in sour broth.

My 58th Valentine's Day

Valentine's Day? My romantic take of this day has always been..ho humm... since my hubby and soul mate departed to the great beyond.  Since then I am contented with occasional flowers sent by my daughters and sometimes from their suitors who decided to woo me as well.

Like no other valentine's day before, I decided to cook for the three of us (my daughter, grandson and myself) a special dinner of Pasta ala Marinara, and it was sooo good that it elicited a very rare compliment from daughter saying, "I wouldn't mind eating this everyday, momi!"

I am sharing the recipe hereunder:

Pasta ala Marinara

Ingredients
12 green mussels, locally called "tahong"
1 pc Squid, cleaned, skinned and cubed
2 pcs. Tilapia fillets, cubed
250 grams medium sized shrimp, shelled and de-veined
8 pcs ripe tomatoes
1 pc carrot, chopped
1 pc  onion, chopped
1 pack Tomato sauce
1 tbsp brown sugar
pinch of cayenne pepper
1 red chilli, remove seeds and chop
1/2 cup, parsley, chopped
2 tbsp butter
dash of oregano powder
2 tbsp wine vinegar
salt and pepper to taste
400 g pack spaghetti

Sauce:

1.  Steam mussels just enough for the shells to open, by placing them on a wire basket, sit the basket on a dripping pan big enough to catch the juices, then place both basket and pan inside steamer. collect juices and set aside
 2. Blanch tomatoes, peel, remove seeds, quarter and lightly mash, then set aside;
2. In a sauce pan, saute onion and carrot, then add tomatoes, cook for about 2 minutes, then add tomato sauce, wine vinegar, sugar, cayenne pepper, chilli and oregano. Bring to a boil then let it simmer for 30 minutes over low flame. Add juice from steamed mussels once it starts to dry up.
3.  Meanwhile, saute the fish, shrimp and squid in butter for about 2 minutes. Keep warm.
4.  Season sauce with salt and pepper, stir in gently the sauteed seafood and the steamed mussels, add the parsley, let boil then turn off heat, do not overcook at this point.

Pasta:

cook "al dente" as directed in the package.

How to serve:

Pour the marinara sauce over the cooked pasta, garnish with sprigs of parsley. Serve with toasted slices of garlicky buttered baguette and parmesan cheese on the side. This makes 5-7 servings, depending on the appetite