A Daily Survival Kit

I came across this worthwhile article and reading it made me realize there are a lot of things that surround us daily that can serve as excellent reminders as we go and struggle through life.

So, inspite of the fact that 2006 is about to end,  and since 2007 is about to begin in a few week's time, I decided to post this article so that my dear contacts can appreciate the value we can give to the survival kit items listed here..To the article, I have added a few touches of my own to make the article more applicable!!

Daily Survival Kit:

A toothpick  - to remind me to pick out only the good qualities of others...

A Rubber Band - to remind me to be flexible when things or situations do not go or happen   the way I want them to be...

A Band Aid - To remind me to let  my hurt feelings heal, or help heal hurt feelings of others..

A Pencil - To remind me to write down my blessings every day which oftentimes I take for granted..

An Eraser - to remind me that it is okay to occasionally make mistakes, but must learn and change some ways to move on..

A Chewing Gum - To remind me to stick with my plans and objectives to accomplish them

A Mint - To remind me that I am worth a priceless mint created by a higher Power

A Candy Kiss - To remind me that my loved one/loves ones need a kiss or a hug every day

A Tea Bag - to remind me that once in a while, I need to relax and unwind and  go over my  list of God's wonderful blessings!

I hope you, my dear contacts, will like this article and vow to keep a similar survival kit like this!

 

Ginger Teriyaki Fish Steaks

Description:
For fish lovers---this simple dish will delight you and your family. It is an easy recipe and can be used with any kind of fish steaks like: halibut, mahi-mahi, striped bass, or tuna).

Ingredients:
3/4 cup teriyaki marinade sauce (pref. Kikkoman)
2 tbsps brown sugar, packed
1 tsp fresh grated ginger
4 fish steaks of your choice
Some salt and dash of seasoning

Directions:
-Combine teriyaki sauce, brown sugar and ginger
-Reserve about 1/4 cu and pour the remainder over the fish,
(use a plastic food bag or tupperware)
-Set aside for 30 to 45 mins, but occasionally, turn over the
fish well
-Grill the fillet about 5 mins one ach side or until the fish flakes
easily with fork.
-Brush with reserved sauce as you grill.
Serve with hot rice and garnish with your choice: lemon slices, buttered carrots and green beans, or broccoli.

Fried Chicken Chimichanga with Green sauce

Description:
If you ever crave for Mexican taste, try this rich recipe. Could be a little \tedious the first time you do it--but as you get the hang of it, you will find it easy enough!

While this recipe calls for Chicken---you can substitute shrimp or beef for this recipe! And for variety, you can top with diced fresh tomatoes and onions, and sliced lettuce for added color!

Ingredients:
2 10.5 oz. condensed cream of chicken soup cans
2 4.5 oz. diced green chillies in cans
5 pitted green olives
1 jalapeno pepper, seeded and chopped
2 tbsp. fresh lime juice (use fresh lime)
1 8 oz. package cream cheese (softened)
1 i oz shredded cheese (preferably Montery Jack cheese)
1/2 of a 1.25 oz. package taco seasoning (any brand)
1 lb. shredded and cooked chicken meat (about 3 cups)
8 10 inch flour tortillas
1/2 veg oil (orany oil of your choice)
1 8 oz package shredded SHARP cheddar cheese
1 c. chopped green onions or scallions
1 8 oz. sour cream (any brand)

Optional: fresh diced tomatoes, diced onions, sliced fresh lettuce.

Directions:
-Pour the cream of chicken soup into a blender along with the green chillies, olives, jalapeno pepper and lime juice.
-Puree until smooth, then pour into a saucepan and warm over medium low heat.
-In a large bowl, mash together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended.
-Stir in the cooked chicken pieces
-Evenly divide the mixture among the 8 tortillas putting the filling in the center of the tortilla.
-Fold top down, fold bottom up, roll up sides to make a quare packet.
-Heat the veg. oil in a large skillet over medium to medium high heat.
-Fry 4 chimichangas at a time, seam side down till golden brown for about 90 seconds.
-Drain on a plate lined with paper towels.
-To serve, place chimichanga on the plate and ladle the warm pepper sauce over top.
-Sprinkle with cheddar cheese and green onions.
-Garnish with a dollop of sour cream in the middle or on the side of each chimichanga packet.

Thanksgiving 2006

It was a straight working week for me-and in fact worked 11 hours straight on Wed, Nov. 22, Thurs, Nov. 23, and Friday, Nov. 24!  I couldn't turn down the request of Boss Betty to work during the holiday. We couldn't make it to a Thanksgiving dinner at Jade's since I was going to work late, andtold her I preferred to rest after work,  for it is no joke to work 11 straight hours....!!!

But, of course, after saying grace, we still had a nice Thanksgiving Dinner prepared by Rick: turkey breast with  stuffings, cranberry sauce, candied yam, cheesy green beans casserole with fried onion rings , mashed potatoes with gravy...coffee ice cream and apple pie.  The food was very, very delicious and I complimented him for doing a great job!  We have learned our lesson over the years in that we do not buy nor prepare  a huge turkey, but just enough for us  to last till the weekend!  .

This is our deal, usually, he prepares Thanksgiving Dinners and I do the Christmas and New Year feasts as it is also my chore to tidy up the kitchen and do the dishes. This is a fair share of the work between the 2 of us.

Rick's Dad and sisters called to greet us...and I am really amazed talking to Rick's Dad---at 90 years of age....he is as lucid and energetic as a 30 yr old guy.  Perhaps at some time, Rick and I may travel to West Virginia once more to visit them again. 

There is really a lot to be thankful for...the most special of all was the visit of my family. How Rick and I  wish they were all here to celebrate this special holiday with us.  But I do know that someday, that time will come to a reality in His time!

Mango-licious Tilapia

Description:
A quick and easy, not fried, novel way of serving this fish with salsa, which is best using fillets. (If you have the whole fish) cut the head and tail off---peel off skin---and carefully remove the big fishbone in the center. The final result is tangy and delicious.

Ingredients:
For the Salsa:
1 mango (slightly ripe,but not over ripe) peeled and diced
1 small red onion, finely chopped
1 avocado, peeled, pitted and diced
3 plum tomatoes, peeled, seeded and chopped
zest of 1 lime
1 jalapeno pepper, seeded and chopped
1 tb. minced fresh ginger root
1/4 cup chopped fresh cilantro
salt

For the fish:

2 tbs. olive oil (or corn oil)
1-1/2 tbsp. grated orange zest
1/4 cup fresh orange juice
salt, pepper, seasonings
Crushed fresh red pepper , or red pepper flakes (crushed also)
4- 5 oz. tilapia fillets, rinsed and pat dry on paper towels

Directions:
-Preheat oven to 400 F.
-Make the salsa: combine all salsa ingregients in a glass bowl
and stir to blend...and set aside at room temperature
-In a shallow baking dish that can fit the fillets in a single layer,
combine oil, orange zest, orange juice, salt, pepper and
crushed fresh red pepper or pepper flakes
-Place fillets turning them several times to coat with the
seasonings.
-Bake for 10 to 12 minutes in the preheated oven, or until
fish can be flaked with a fork

When done, transfer fillets in a serving platter and spoon the
salsa over and serve.
Garnish with avocado slizes and cilantro sprigs on the side.

Not a Goodbye but until Next Year!

At 5:35 a.m. today, the minivan that we rented fetched Yani and family for their 9:10 am flight out of Newark Airport to Detroit.  They carried 3 big luggages and 2 balikbayan boxes .one of which was purely loaded with gifts received during his 8th birthday...and lots of toys for both of them...and , 2 handcarry bags.  Gina had to be carried to the mini van at this early hour but Migs had no problem waking up!.

I spoke with them at around 12:30 as they were taking their lunch/breakfast at  Detroit Airport's Mcdonalds.  Their layover will be  for 3 hours ....then at 3:40 eastern time, they will be off to a 19 hour flight to Nagoya Japan, and finally Manila!

Looking back, it was a well spent, well worth visit, short as it may.  I am both sad yet happy that I have bonded and related well with Gina and Migs.  Sad as I will miss them, yet happy that many things have developed for next year's  plans.

Migs, especially being the older one,  always tells me "I love you Lola"...Of course Gina also tells me she loves me...but Migs since I took care of him till he was 2, still  remembers me well.   Surely,  our webcam sessions helped that they became at ease with us right away.  

Gina is fond of trinkets, hair accessories, fashion dolls, and is so lovable, almost lady-like and very "carinosa".  She will just approach me and kiss me or her mom. She has a very pleasant and sunny disposition and always sings while we are inside the car going from place to place.  She does not need to be asked to sing---she will just burst out whatever songs she can think of: school songs, cartoon songs, Christian songs, and even her own invented songs and lyrics. She eats anything Anne eats...(Migs is selective of foods).  She is also always the prayer leader before we drive off. Last night, Anne asked her to show me her "Tinikling"..which she performed in school last year. I volunteered to be her partner, but she told me, "you have to be a boy"...so Yani was pulled to be the her partner and danced she did on the airbed as we clapped and sang the Tinikling music....She really remembers all the steps and watching her do the dance in her own lovable way is really something to treasure. 

Migs, who has a hearty appetite for baked macaroni and cheese dogs on the other hand, is already a young "macho" kid disliking frills and anything that can be referred to as  girlie or feminine!  He tells me that in his class, one female classmate really likes him and thinks that Migs likes her too---but Migs says---no way....I do not like her.  Kids really...can be so vocal and honest! I kidded him that a lot of girls will run after him since he is a goodlooking kid and that Lola L has to approve of the girls!  He just says---no...no!!! No girls for me! (LOL).  He is very familiar with "technical" stuff ---he changed my cellphone's ringtone, popped up the volume, and changed the color background of my menu in a jiffy!.  Honestly, I can't do these things with my own cellphone and even if I can...it will take me hours to do them.

I brought the kids to my old office (Cintas) and the girls just loved seeing them.  Gina even sang "Its a Small World" to my former co-workers.  I just wished I could have brought them also to my other friends (Arleen, Nery, Linda, etc.) but the limited time did not allow this. Next year, I will make sure to have other friends meet them too.

It was also a happy time to have seen Anne and Yani again and we all had fun eating and enjoying the travels within different cities of New Jersey.  Time flies really---for it seems just like a while ago that Anne herself was a little kid who also loved to sing and dance!  Now she is the mother of 2 lovable and energetic kids. I guess this only means I am getting older!

Rick proved to be a doting Lolo(Yoyo)....he said he never imagined that he will be part of an 8-year old's birthday party...he mingled with the kids with his videocam and gave Migs a bonus chance to ride the "free fall"---a ride even I can't dare take!!..Both kids loved him...especially when Rick took them to the driving range and gave a few lessons to Yani and Anne, and Migs had a kick of holding a golf iron and driver for the first time..and putting a whole 18 holes!  Lolo Rick was the coach, of course!  We did not mind the cold cold climate---we were the only souls in the putting greens.

Anne gave me (and Rick)  a touching note of thanks and kind words, accompanied by lovable brief scribbled separate thank you messages from Gina (she drew hearts around her message) and Migs...(he thanked RIck especially for  the golf which only proves he is much interested in golf!)  

From hereon,  we will be back to our weekly webcam sessions....starting this Saturday night, my time...and will continue to do so until they come back next year with God's help as planned!  We trust that He will once again, make the desires of our hearts come to a fruitful reality!  Meanwhile, I/we thank Him for their wonderful vacation with us.  He is truly a giver and source of good things.