Friday, December 28, 2007
If you have the opportunity to visit the island..please do it in summer or spring. I'd visited this place several years ago. You will truly love the island.
Ideal for honeymooners and families who loves peace & quiet. You can tour/explore the island by carriage, bike or foot. You can bring your own bike or rent one from the bike rental places on the island. For someone like me who doesn't know how to bike, I rented the tandem(double bike) with my sister. Oh yes, don't forget to visit the Fudge and caramel corn shops.
Note: This is the only (US) state highway without motor vehicle traffic!!!!
Somewhere In Time Movie - One true love across time....
The film begins in May 1972, when playwright Richard Collier(Christopher Reeve) is approached by an elderly woman who places a pocket watch in his hand while pleading with him to "Come back to me". Eight years later, Richard stays at the Grand Hotel and becomes entranced by a strangely captivating photograph of a mysterious, beautiful young woman. With the assistance of Arthur Biehl, an old man who's been at the hotel since 1910, Richard discovers that she is Elise McKenna (Jane Seymour), a famous early 20th-century stage actress. Upon digging deeper he learns that she was the aged woman who gave him the pocket watch eight years ago but who subsequently passed away later that same evening.
Richard learns about auto-suggestive time travel from an old college professor of his. To accomplish this feat of self-hypnosis one must remove all things from sight that are related to the current time. He is also warned that such a process would leave one very weak, perhaps dangerously so. Back in his hotel room Richard tries to will himself into the year 1912 using tape-recorded suggestions only to fail for lack of real conviction. After a trip to the hotel's attic, Collier finds an old guest book from 1912 with his signature in it and realizes that he will/did eventually succeed.
Richard again hypnotizes himself (without the benefit of a modern tape recorder) and allows his absolute faith in his eventual success to become the tipping point or trigger for the journey back through time. He drifts off to sleep in 1979 and awakens to the sound of whinnying horses in the year 1912. Collier looks all over the hotel for Elise, even meeting Arthur as a little boy, but he has no luck finding her. Finally, Richard stumbles upon Elise walking by a tree near the lake. She seems to swoon slightly at the sight of him but then suddenly asks him if he's the one. McKenna's manager, William Fawcett Robinson, abruptly intervenes and sends Collier away. Richard stubbornly continues to pursue Elise until she finally agrees to accompany him on a stroll throughout the surrounding idyllic landscape. Richard ultimately asks why Elise wondered aloud if he was the one and she replies that Robinson somehow knows that she will meet a man one day who will change her life forever. Richard then shows Elise the same pocket watch which she will give him 60 years hence.
Upon returning to the hotel, Elise invites Richard to her play. Collier attends the comedic farce and during intermission finds her posing formally for a photograph. Upon spotting Richard, Elise breaks into a radiant smile and veritably glows with soft affection. Just then the camera's flash goes off and forever captures that wondrous moment in time. We realize now that this picture is the same one which Richard will see 68 years later on a wall near the lobby at the selfsame Grand Hotel. He later receives a letter from Robinson asking to meet him immediately and saying that it is a matter of life and death. Robinson tricks Collier and has him tied up and thrown into the stables. Later, Robinson tells Elise that Richard has left her and isn't the one, but she replies that she doesn't believe him and he's wrong. Elise admits to Robinson that she loves Richard and that he will make her very happy. Dispirited, Robinson leaves her dressing room and reminds her that they leave within the hour.
Collier wakes up the next morning and escapes his constraints. He runs to Elise's room only to discover that her party has left. Richard then goes out to the hotel's capacious deck and begins giving in to despair but presently perceives Elise calling his name and running towards him. They return to his room together and it is there that Elise becomes truly intimate with a man for the very first time in her life. Later that evening she asks Richard to marry her and he readily accepts. She then tells him that the first thing she will do for him is buy him a new suit (the suit Richard has been wearing the entire time in 1912 is about ten to fifteen years out of style). Collier begins to show his true love what a wonderful suit it is because of its many pockets. He is alarmed when he reaches into one and finds a shiny new Lincoln penny that has the date of 1979 on it. This has the effect of wrenching him out of his hypnotically-induced time trip, and Richard feels himself rushing backwards from 1912 as though through a tunnel with Elise screaming his name in horror as he is pulled inexorably back to 1980.
Richard then wakes up in the same room he just left although now it is 68 years later. He is very weak, physically and emotionally exhausted from his trip through time and from the devastating unexpected return. He scrambles desperately back to his own suite and tries to hypnotise himself again without success. After wandering around the hotel property and sitting interminably at the places where he shared his innermost thoughts with Elise, Collier eventually retires to his bed and remains there until discovered by Arthur who then calls for a doctor. Richard then sees himself drifting above his body, and he is drawn to a light shining through the nearby window framed with gently billowing white gauzy curtains. In the light that lies between Earth and Heaven is Elise, waiting for him just as he remembered her and where they will remain together at last in a place beyond time itself.
Differences from the novel
In the novel, Richard travels from 1971 to 1896 rather than 1980 to 1912, and the setting is the Hotel del Coronado rather than the Grand Hotel. Unlike the movie, he is dying from a brain tumor, and the book leaves open the possibility that the time-traveling experience occurs only in his mind. The scene where the old woman hands Richard a pocket watch (which an older version of himself had given to her) does not appear in the book. Thus, the ontological paradox generated by this event is absent; however, there are more subtle versions of the same sort of paradox. Richard thinks he remembers having once met an old Elise, and he does find an old hotel register with what he takes to be his signature, but we don't know how reliable his perspective is. In the book, it is two psychics, not William Fawcett Robinson, who anticipate Richard's appearance. And Richard's death at the end is brought upon by his tumor, not heartbreak.
Thank's to Wikipedia
1 oz butter
1 oz all purpose flour
1/4 pint milk
dash of salt & pepper
8 oz. cooked chicken, chopped
2. oz. pickle relish
2 oz. breadcrumbs
In low fire, mix butter, flour, milk, salt & pepper to make a thick sauce in a pan. Add the chicken, pickle relish, eggs and crumbs. Allow to cool.
Form into balls and coat in breadcrumbs. Fry in hot oil until crisp and slightly brown in color, about 1 minute. Drain well. Serve with catsup or hot sauce.
Wednesday, December 26, 2007
Tuesday, December 25, 2007
My sisters and I prepared some delicious goodies for our Noche Buena. I made four dishes as part of my share for the family party.
Here's the recipe for Pina-upong Manok (Sitting Chicken)
This is a Filipino dish that I haven't cooked for many years now. It was simply disregarded and completely forgotten in my recipe boxes. This morning as I was dusting and sorting my files, I found this recipe tucked in a cookbook.. A Kapangpangan friend of mine handed this recipe to me 10 years ago).There is a traditional way of cooking this chicken (without water, just let the chicken sit on the bed of salt and steam it) but I prefer my recipe with 7-up.
1 whole chicken
1 bottle 7-up or sprite
1 pc. onion, chopped
1 bay leaf
2 cloves garlic, chopped
5 pcs. whole peppercorn
3 pcs. calamansi or 1 pc. lemon juice
1 pc. chicken bouillon cube
1/2 cup margarine
achute for coloring or 3 tbsp. soy sauce(Add some more if you want a darker sauce)
1 tsp. salt.
Boil chicken with 7-up, onions, calamnsi juice, chicken cube, margarine and salt, enough water to cover the chicken. Cook in medium fire until chicken is tender. Cook for about 1 hour for a kilo of chicken. Reserve soup for sauce.
I'll share the other recipes later...
Sunday, December 23, 2007
Tuesday, December 11, 2007
Masses (simbang gabi) are celebrated at 4:00 AM for nine days before Christmas. The novena ends at the eve of Christmas. After attending the Christmas midnight mass, there is a dinner feast (Noche Buena) prepared at home with lots of holiday foods served like Ham, Cheese ball, Puto (Rice Cake), Cakes, fruit salad, noodles, roast chicken, morcon, embutido, lechon (roasted pig) to name a few. However, the food serve depends on the finances or budget of the families. The rich prepare grand feast while the poor families prepare meals within their budget.
Another Filipino tradition is to visit the Godparents of the children and Godparents give gifts or money to the children...
Friday, December 7, 2007
1 cup chopped parsley
1 medium onion, chopped
2 tbsp. fresh mint, chopped
1 cup diced tomatoes
1/2 cup bulgur (crushed wheat)
1 cup boiling water
1/2 cup lemon juice
1 tsp. salt
sprinkle of black pepper
Place bulgur in a bowl, pour water to cover it completely, let it soak for 15 minutes. (You can also soak in cold watre but ita has to be soaked for 2 hours to become soft). Drain and squeeze water from burgul using hands.
Mix together the chopped parsely, chopped tomatoes and add them to burghul.Add lemon juice, chopped onions, salt, black pepper and mix well. Then add the olive oil and toss gently. Put in a dish line with lettuce and garnish on top with sliced bell pepper.
Refrigerate for 2 hours. Serve cold
(This is a Middle Eastern appetizer)
Thursday, December 6, 2007
3 cups flour
1 package active dry yeast
1/2 cup warm water
1 tsp. sugar
3 tbsp oil
1 cup water
1 tsp. allspice
1/2 kg. pork or beef or chicken of your choice (chopped)
2 medium chopped onions1 tsp. black pepper
1 tsp. cummin
oil for frying or bake
For the dough:
1. To prepare the dough, in a small bowl sprinkle the yeast with the warm water, flour and sugar. Let stand for two or three minutes, then stir to dissolve completely. Set aside to double.
2. In another bowl, combine the flour and salt. Stir in the yeast mixture. Add the oil and some of the water, kneading about ten minutes until the dough is smooth and elastic, adding more water if necessary. Dip your hand in some oil and knead a little longer. Place the dough in a bowl, cover with a towel and leave in a warm place to rise until doubled in size, about two to three hours. Form the dough into eight to ten balls, and cover while you prepare the filling.
3. Combine the filling ingredients in a mixing bowl, blending well. Set aside.
4. On a lightly floured surface roll each ball into a round about quarter-inch thick. Spread the filling over the dough and crimp the edges and bake as is or form into triangular shape, folding the edges over, leaving a small portion exposed in the center so the meat will cook well. Repeat the procedure until all ingredients are used. Arrange the Sambousek on well greased baking pans. Bake at 500 degrees about 15 minutes, or until the bottoms are well baked.
Heat oil in a deep frying pan and deep fry samousek till golden brown in color. Serve hot.
From my Lipton recipe collection
Wednesday, December 5, 2007
225 gms. cooked shrimps, peeled
Tuesday, December 4, 2007
Tuesday, November 27, 2007
Friday, November 16, 2007
Thursday, November 15, 2007
Friday, November 9, 2007
I guess this one is the oldest in my collection.
Worth $ 49.50
Published by Household Magazine 1945 Edition
Hundreds of interesting illustrations. It's a gourmet's tour of celebrated restaurants all over the United States.
Thursday, November 8, 2007
Types of Lumpia (Springroll) in the Philippines:
1. Lumpia Hubad
Lumpiang Hubad literally means naked spring roll. It is basically unwrapped (without the crepe).
2. Lumpia Sariwa
Lumpiang Sariwa, or fresh spring rolls in English, consist of minced ubod (coconut tree) chicken or pork, crushed peanut, lettuce leaf and egg crepe. This variety is not fried.
3. Lumpia Shanghai (Fried)
Consist of mince pork, onions, egg, and carrots.
4. Lumpiang Prito
Lumpiang Prito literally means fried spring roll. Ingredients consists of vegetable variety of your choice, be it cabbage, beans, carrots, sweet potatoes, bean sprouts etc.
5. Lumpia Banana
Banana Lumpia or Turon is a Philippine dessert, made by thinly slicing pieces of bananas cut lengthwise, dusting in granulated sugar, rolling in a wrapper and frying. Brown sugar is coated while in the frying pan for additional sweetness of the wrapper.Sauce to dip lumpia in: soy sauce, vinegar, diced garlic, dash of black pepper
Friday, November 2, 2007
I would like to share my story:
I was working in Abu Dhabi, UAE for over ten years, never been sick nor hospitalized not until April 20, 1991 when I was admitted in a gov. hospital because of fever, itching and yellow coloured eyes. It was also discovered that I have type 2 diabetes. I was evaluated by the hospital, had a complete blood check-up which revealed an elevated billirubin, my ultrasound revealed an enlarged gallbladder, dilated bile and pancreatic ducts. A CT Scan suggested an enlargement in the head of the pancreas so an arrangement was made by the hospital that I will undergo a surgical exploration at the end of the week.
My sister an RN, was not willing that I will be operated in Abu Dhabi because I had no relatives there. What if I'm gonna die? She requested that I will be moved to USA because of her confidence in the institution. I travelled from Abu Dhabi with a stop over in London for a few hours then to USA. After a series of test and biopsy it was confirmed and diagnosed of peri-ampullary adenocarcinoma.
A day before the surgery, my doctor talked to me and without any hesitation, he directly informed me that I have Cancer. It will be an open-close operation. This means that if cancer has spread he will just close it, if its not then I will have to undergo a Whipple surgery. I just could not believe it. It was not denial 'cause I feel that I was very strong. I lost my mother due to cervical cancer in 1988. I thought and prayed oh dear God, why me???? You took my parents and now me??? Please let me live, I'm still young I have so many things to do yet.
My surgery was in May 1991. They found a 3 cm. large mass involving the entire ampulla of Vater. However, there was no involvement of the pancreas nor any mets diseases . The surgery lasted for 6 hours.
I have a good recovery but the first few days after surgery was terrible with all those tubes and gadgets attached in my body, it was not easy getting up, moving and walking around doing my daily post operative exercise.
Curative surgical resection is the only option for long-term survival. Surgical or radiologic biliary decompression, relief of gastric outlet obstruction, and adequate pain control may improve the quality of life but do not affect overall survival rate.
Pathophysiology: Ninety percent of ampullary tumors are adenocarcinomas. Neuroendocrine tumors, cystadenomas, and adenomas represent additional, but uncommon, histologic types. Tumors originate from ductal epithelial cells and usually invade into the substance of the pancreas. In more advanced disease states, peripancreatic tissue and the adventitia of large neighboring vessels, such as the superior mesenteric and portal veins, may be involved.
Lymph nodes metastases are present in as many as half of patients. Pericanalicular lymph nodes usually are the first to be involved. Nodes along the superior mesenteric, gastroduodenal, common hepatic, and splenic arteries, as well as the celiac trunk, are the second station of lymph nodes. Perineural, vascular, and lymphatic invasion are associated with a poor prognosis. Liver is the most common site (66%) of distant metastasis, followed by lymph nodes (22%). In advanced cases, lung metastasis also may occur.
In the US: Carcinoma of the ampulla of Vater is an uncommon tumor; fewer than 2000 cases are diagnosed per year. Ampullary cancer accounts for approximately 0.2% of all gastrointestinal tract malignancies and about 7% of all periampullary carcinomas. Adenocarcinoma of the ampulla of Vater is the second most common periampullary malignancy.
Internationally: Worldwide incidence is not known.
Thursday, November 1, 2007
Wednesday, October 31, 2007
I have been diabetic (Type 2) after my surgery in 1991 due to CA in the head of the pancreas. In short, I am a cancer survivor. Last word of advise from my surgeon 16 years ago was to watch my diabetes not the cancer. Through the years his words keeps on echoing in my mind. I was unaware what sugar or glucose was all about. I was on strict diet. No more pop cola. It was a sacrifice substituting the regular soda to diet cola. Now I understand that diabetes has been linked to numerous complications to heart diseases, kidney damage, stroke, memory problems, blindness, fertility, high blood, cholesterol, weight problems and many more.
Eat foods rich in fiber and protein, get enough sleep, walk at least 30 minutes a day.Here are some:
Eggs and Blood Sugar
If there's one food that's developed an undeserved reputation over the years for being bad for your health, it's eggs. Let's reveal the realities.Eggs are an excellent, inexpensive source of high-quality protein -- so high, in fact, that egg protein is the gold standard nutritionists use to rank all other proteins. What makes the protein in eggs so superior? It contains all of the essential amino acids (the ones your body can't make on its own) in just the right proportions.
Because they're all protein and fat, eggs have no impact on your blood sugar, making them a much better breakfast choice than, say, a stack of white-flour pancakes. And like all protein foods, they may help control your appetite by keeping you full longer. One study found that women who ate two eggs with toast at breakfast felt less hungry before lunch and ate significantly fewer calories during the rest of the day than those who ate a bagel and cream cheese that provided the same number of calories.
Now, about eggs and cholesterol. Yes, it's true, eggs have a lot of it -- about 213 milligrams -- all in the yolk. It's also true that if you have diabetes, your heart health should be a top priority. But dozens of studies have found that it's saturated fat, not cholesterol, that has the greatest effect on blood cholesterol, so eating eggs in moderation is just fine. For people with elevated cholesterol or those who are especially sensitive to the cholesterol in foods (for some people, cholesterol levels do rise after eating a cholesterol-rich meal), experts recommend eating no more than three or four egg yolks a week. Egg whites, which contain no cholesterol, don't count.
Egg yolks are one of the few foods naturally rich in vitamin D, a much-needed vitamin that few of us get enough of. Vitamin D helps the body absorb calcium and has recently been linked with lower risks of various cancers to boot. Eggs are also a surprisingly good source of bone-building vitamin K. Plus, they're loaded with lutein (the chickens get it from their feed), which helps protect against macular degeneration, a leading cause of blindness in older folks. Eggs also contain choline, a compound that animal studies suggest could help improve your memory as you age. Some studies found that giving extra choline to pregnant rats created better-functioning brain cells in their babies.
Cooks TipsIf you have an egg tray in your refrigerator door, ignore it. Eggs stay fresh best if you keep them in their original container, pointed ends down. Don't buy eggs sold at room temperature at the store. Eggs age more in a single day at room temperature than they do in a week when stored in the fridge.
You know that eating raw or undercooked eggs carries a risk of salmonella poisoning. The risk is lower than you might think (about 1 in 20,000 eggs carries the gut-wrenching bacteria), but it's not worth taking a chance. You have two options: Eat only thoroughly cooked eggs (that means no eggs “over easy” and no Caesar salad made with raw eggs) or buy pasteurized eggs, which have been warmed enough to kill any salmonella bacteria but not enough to cook the egg.
Like the chickens they come from, eggs are one of nature's most versatile foods. And they're not just for breakfast.
- Keep hard-boiled eggs in the fridge for a perfect protein-rich snack.
- For lunch, have an egg salad sandwich (made with low-fat mayonnaise) on whole wheat bread. Add chopped pickles to lower the glycemic effect of the bread. Or sprinkle on some turmeric, another Magic food (also good on scrambled eggs).
- Serve a frittata for dinner (think of it as Italian egg pie). You can add almost anything to your frittata, such as lean ham, diced tomato, spinach, and goat cheese. Use 1 to 2 cups of filling for every four or five eggs.
- Prepare deviled eggs with low-fat mayonnaise, chopped pickles, chili powder or paprika, and mustard powder.
Grill some French toast for breakfast. Dip whole wheat bread in a mixture of egg, cinnamon (another Magic food), vanilla, and milk, then spray the skillet with oil, add the bread, and cook. The protein and fat in the egg will help blunt the blood sugar impact of the bread.
- Pickle some eggs in vinegar, another Magic food. You get the benefit of high protein plus the blood sugar–lowering power of vinegar.
Perfect Portion: 1 to 2 eggs
A large egg serves up about 75 calories and 5 grams of fat, less than 2 grams of it saturated. The fat and cholesterol are all in the yolk. You can enjoy a two-egg omelet with a piece of whole grain toast, and your breakfast will still be reasonably low in calories as long as you don't load it up with butter and cheese. Studies find that even two eggs a day have no effect on cholesterol in most people. Replace one of the eggs with two egg whites if you like.
I'll be posting more next time
Tuesday, October 30, 2007
Sunday, October 28, 2007
Cheese and Pimiento
1 cup grated cheese
2 tbsp. chopped pimiento
Mayonnaise to moisten
Cheese and Bacon
1/2 cup grated cheese
4 tbsp. minced cooked bacon
1 tsp minced onion (optional)
1 tbsp. minced pickles
Cheese and Egg
1/2 cup grated cheese
1 pimiento, chopped
2 tbsp tbsp. minced pickles
3 hard boiled eggs, chopped
Cheese and Chicken
1/2 cup grated cheese
1/2 cup chopped cooked chicken
Mayonnaise to moisten
Chicken and Ham
1 cup chopped cooked chicken
4 tbsp. chopped ham
4 tbsp. chopped celery
Chicken and Egg
1 cup cooked chicken
2 hard boiled eggs, chopped
2 tbsp. chopped pickles
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