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

A Little Something in My Eye

By
     The last time I went to Tennessee to visit my son and his family I had a secret agenda. I wanted to find something I could make that my grandson Brayden would eat. Brayden has a narrow band of foods that he chooses to eat. I know this is not unusual for children. He eats well but doesn't experiment with new foods very often. His sister Tenley will eat anything you are eating.       Brayden likes hot dogs, chicken nuggets, bread sticks, pizza, macaroni and cheese and also Cinnamon Toast Crunch Cereal. He does use milk on the cereal but doesn't use condiments with anything else. No ketchup, no mustard, not even sauces? He really knows what he wants and wants it just the way he likes it.       I made it my goal to find something I could make that he would eat. I was armed with my wife's favorite cookbook, Farm Journals Best Ever Recipes from 1977 and picked some simple items to make. I felt sure that I would make that special food he cou...
3 comments
Read more

The Secret Ingredient

By
     I like to measure the ingredients and lay them all out before starting a new recipe. The other day when Lily was going to be in the kitchen making dinner for us, I began to wonder, as I looked at my spice shelf. What is the most important ingredient or spice that I have? What is used the most? What ingredient is the most important overall? Seems like salt is used in most recipes. But what type? Sea salt, Iodized, Kosher, or Seasoned Salt. What ingredient or spice will make Lily's version of Sweet Pepper Pasta with Sausage special? All was laid out ready for Lily to add in the order the recipe called for. She executed with perfection.       As I watched her grate the Parmesan cheese that finishes the dish, it came to me. The secret ingredient. The one that for me makes every meal special. SHARING ! When finished, I realized that this really good meal, first introduced to me by my Son and Daughter-in-law, was indeed just as good as the time they served ...
2 comments
Read more