Skip to main content

FILIPINO STYLE PANCIT INSPIRATION

By
     When I was growing up my folks taught me that when you go to work for someone, no matter the situation, treat it like you are in a week to week contract. That way you would always be trying to prove yourself to that employer. They also taught me to be loyal to them and they will be loyal to you. My father worked for the same company for over 55 years and I saw the evidence of his and their loyalty. Unfortunately I do not believe that is the case with employers today. I believe loyalties have shifted from employees to investors and stock holders. Employees at all levels are just pawns in a corporate chess game. So the time came, I was downsized. Nothing personal. Let's just forget the 36 plus years I worked for the company, they needed to let me go. Their financial security depended upon it I'm sure.
    I remember the first day I felt the impending doom coming. My lean manufacturing advisor told me to come up with a way that I could show that I plan each part individually. He wanted others to see it and be able to understand how I planned those parts. In the 36 years I worked for them, we probably had twenty new programs to convince others that we were doing our jobs responsibly. After much consideration I did come up with a way to show it on a board for everyone to see. My advisor seemed thrilled. He actually brought the Vise President of Manufacturing to my cubicle to show him. I'll never forget his words! "Wow, we have assets in the Philippines that can do this!" I pretty much knew then that I would be one of the  sacrificial lambs.
    Now that brings me to the Pancit. One of  those assets in the Philippines, one  that does some of the same things for the company that I did, is my friend on Facebook. From what I see, I believe she loves working for the company as much as I did. I had worked with her via the phone on occasion. She sometimes shares pictures on Facebook of meals she makes for her family and one, the pancit, looked really good. I looked for some recipes on Youtube. I actually found many varying recipes for it on the web. I chose a combination of two recipes to make my version and served it with jasmine rice. A common theme in all the recipes was rice noodles and a lot of cabbage. I had not used rice noodles previously so this piqued my interest. I of course do not know if my version tasted anything like hers but I sure liked mine. Maybe she will send me her recipe and teach me their traditional methods for making it. I can tell you that it will not be the last time I make it! And as for the downsizing, I have adjusted quite well. I can find many things to do in my retirement. Including trying new recipes and foods! And occasionally sharing it with you.


Comments

Post a Comment

Popular posts from this blog

Remembering Birch Creek Orchards

By
Recently, I have been reading a book by Barbara Kingsolver titled "Animal, Vegetable, Miracle."  This book is truly inspiring and focuses on harvesting local foods to reduce the amount of fuel used to transport foods all over the U.S.  She also emphasizes eating foods only when they are in season. Over Labor Day weekend, we took a trip back home to Jeddo, MI for my cousin's wedding (shout out to the beautiful bride Sarah Lawson!!).  While there, my uncle Mike invited us to his house to pick fresh peaches, apples and pears.  I was thrilled! This was my chance to eat locally and harvest fruit while it was in season! No more California fruit for me!  I took my husband and kids and we picked away. We filled boxes full of fruit and ate the fruit right off the tree! It was a special treat for me. Then it hit me, sadness...see friends, growing up my family helped operate Birch Creek Orchards in Jeddo, Mi.  Everyone in my family helped!  Even the smalle...
1 comment
Read more

It was just a platter !

By
    There was a platter in some of my grandmothers things that my father had brought home years ago. There is a picture of a turkey on the face of the platter. It is still in fair condition considering that I am sure grandma used it a lot. We celebrated every holiday and lots of Sundays eating at her house. And since she didn't have a lot of "stuff" stored around in her small house, I'm sure I have seen it setting on the table with hams, turkeys or meat loafs to be served.      It wasn't until I turned it over that the true value of this platter was revealed to me! No it wasn't a makers mark from a fine china company in Japan or Germany. Nothing to convince me that this was valuable fine china. It was a piece of adhesive tape right in the middle of the back. Written in grandma's hand writing was a note. It read, From Mary Kathryn and Robert Lee, 1953. It was a gift to her from my parents in the year that I was born. Priceless!     The first thing I d...
2 comments
Read more

Too many radishes !

By
    I have grown up eating radishes. I have eaten them plain mostly but like to slice them and put on buttered bread for a sandwich. (Something I learned from my Dad).  I have added them to green leafy and potato salads as well. I really thought that I had them every way possible. Now our twin granddaughters like them sliced by the hand full.     We have included them in most of the gardens that we have planted over the years. Usually we plant early and then once harvested we plant tomatoes or some other later crop. We no longer have a large garden. Mostly we are planting in containers. This year we decided to grow a few vegetables so the twins can learn to appreciate where their food comes from.     Like every year we seem to plant so all of the radishes are ready at the same time. So I decided to find a different way to use them and found a recipe for Sweet and Spicy Pickled Radishes . The addition of Cilantro and Jalapeno peppers added the spic...
Post a Comment
Read more