Contentment Blues

Why are we never really satisfied with just about anything? Why is that we always feel the need to move up to bigger and better things all in the name of progress, notwithstanding? Have we ever once stopped and think that what we have or where we are is as good as it will ever be? So many questions and yet so few answers. Let me share with you an excerpt of a piece I wrote back in 1987 ( whew! I can hardly remember when that was, only that Covergirls, Expose, and Seduction had some really cute lead singers; anybody even remember them?).

I saw an old man once carrying a really heavy load up a steep grade. Having realized his dilemma, he sat on his heavy parcel contemplating how to get his baggage up and over this small hill. With the mid-morning sun slowly climbing and making it's presence felt, he wiped his sweat from his brow, adjusted his sandals, and toiled on. 

Halfway up, he realized, much to his surprise and dismay, that he could not possibly carry ALL his load and expect to reach the top. SO he devised a plan of action. Having thought of all possible ( at least in his mind) options, he narrowed his rather short and crude list into 3 possibilities.

1. He can wait until the next traveler happens by and ask him or her for some much needed assistance.

2. He can divide his load into two manageable trips, ensuring that none will fall off precariously and be lost.

3. He can, with a moment's respite, trudge on hoping that his rested state will spew forth untapped strength to make the journey ahead.

While sitting by the roadside, under an elm even, contemplating which of the three paths of wisdom should he take, he realized that the three choices he devised were not as easy as he thought them to be. 

The first will test his PATIENCE. How long can he endure on waiting before he deems it unsafe to stay out for long with nightfall approaching?
The second will test his COURAGE. Can he really part with even just half of his precious cargo, especially with bandits and thieves about?
The third will test his PERSEVERANCE. Can he push his already worn and tired state further? 

After much self-deliberation he came to one conclusion. He realized that even if he reached the hilltop, the journey beyond that is even more perilous and lengthy with steeper climbs. In his already famished and exhausted state he already knows what the outcome would be should he push himself further.

So he walked over to his much-loved burden and picked two objects most dear to  his heart, leaving the rest to fate and consequence. After a brief rest and a deep breath he ventured on humming softly to himself, stuffing the 2objects he CAN'T DO WITHOUT in his pockets.

When he got to the top he saw me sitting on a dry-rotten bench beside yet another elm tree. My curiousity getting the best of me, I asked him politely what he took with him and why he took so long to decide what plan  of action to take. He answered me with a weary voice," It took a while for me to decide what  to LET GO and what TOO KEEP. Finally, I just decided too keep the two most valuable object I can see there."

"And what did you decide to keep after all?", venturing my inquiry even further. 

" My  ROSARY and a little picture album of my FAMILY. I mean what else is there, right?", with that final remark he bid me a sour note of farewell and off the distance he prodded, disappearing at the next crest of some yet another unnamed hilltop.

With that I am left to contemplate at those parting words, "WHAT ELSE IS THERE?"

Indeed,what else is there?

The Best Pork Adobo Recipe, Ever and Ever.

     Once in a while I indulge myself in cooking up one of the philippines' finest home cooked comfort food, Adobo. You can have it in the chicken or pork varieties and you can add just about anything you want and even put in however many twist to that filipino classic as you deem fit. I, on the other hand, prefer the classic type and in this post I will share how I cook it with less fat without compromising the taste.

     Ok, to start off let's make a list of what you will be needing; A kilo of pork ribs. I prefer younger pork meat and I would like to have the ribs with ample meat on them and chopped in appropriate sizes. I would season the meat with a little rubbing down with salt and pepper and just a pinch of paprika, dried rosemary, dried basil, and set it in the refrigerator for about half a day. Once ready to cook have  2-3 medium sized potatoes peeled and cut into bite size cubes, peel 2 carrots and cut them up in comparative sizes to the potatoes. You will need the following, as well. Pork lean meat or ribs about two and a half pounds (roughly a little over a kilo). Half a tablespoon of salt, a quarter of a tablespoon of ground pepper, a pinch of paprika, several dried bay leaves, dried rosemary and thyme about the same ratio as your pepper you grounded earlier. Also, a clove of garlic minced into little pieces and a whole onion, diced to perfection.

     Saute the garlic and onions first and once you see the onions about half done add in your meat. I like to sear the meat on a separate pan with about two tablespoons of olive oil to lock in the juices before I add them to the sauteed onions and garlic. cook in medium heat until the pork is about half done then season with your salt,pepper, paprika, bay leaves, rosemary, and thyme. Add about half a cup of chicken   stock to the mixture and cover for about five minutes. Chop the potatoes and carrots into equal cubed sizes and have the carrots steamed until half cooked. The potatoes, however, will be fried on a separate skillet until golden. Then comes the best part about cooking adobo. You see, it's the soy sauce that gives it a distinctive flavor making it a filipino cuisine every household is well familiar with. Mind you, not every brand of soy sauce you see on your supermarket shelf is the same. I chose Kikkoman Soy Sauce because of its rich flavor. Add about a quarter cup of soy sauce into the pan and stir. Let cook for about another five minutes before adding the carrots and potatoes.

     I like adobo because it's one of those comfort foods you never tire of. Every household in the Philippines have at least a variant of this dish and is a mainstay of the filipino kitchen. I like to serve it over hot rice with juices flowing over and steaming with flavor. A side dish of Atchara and a tall glass of cold Mango shake and you couldn't possibly ask for more. Ahhhh...Indeed. Well, I hope I tickled your taste buds enough to make you want to try this dish for yourself. As they say," variety is the spice of life".So go try to cook yourself up one of these. You will taste a culture found half a world away, reading this same post, I hope. Well, ta-da and until next time. Happy cooking.