"Where You Are"

This story was inspired by the song "Where You Are", written by Julius Guevara and Mark Lopez and sung by Hangad Music Ministry (lifted from their album "Pasko Naming Hangad"), and in part by the events that took place in the life of a good friend of mine.

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Shivering in cold, Brian tearfully entered the hollow halls of that white stucco house. It has been years since he last saw that house, a house full of childhood memories that was suddenly turned into sorrow, grief, and anger. As he entered the dining room, those dark images of three years ago continue to haunt him. The cold December air felt even colder inside the house. No Christmas lights, no Christmas tree, no one to share the warmth and joy of the Christmas season.

Failing to brave the sorrows, Bryan turned back and went outside for a walk. Tears started to run down his cheeks. Outside, he can see children playing, smiles painted across their faces. Families walking together. Beautiful voices singing carols straining through the night.

Bryan reached the town plaza and sat on one of the benches. He looked up and saw the multitude of stars. However, a certain star shining very brightly caught his attention. It is giving a strong beam of light that seems to be illuminating something. Bryan’s gaze became fixed that he was already oblivious to the surroundings. Until…

“Why don’t you follow that star?” said a voice.

Bryan looked around but so no one. Again he gazed at the star, then heard the same voice.

“Follow it. It will guide you.”

Without further ado, Bryan got up the bench, raced back home, locked the old stucco house, got into his car and drove to the direction of the star. The drive was seemingly endless, but he was determined to see what that star was all about. He drove and drove until…

He reached the home of his best friend Gino. Gino earlier invited Bryan to their home for Noche Buena but he turned it down.

The light of the star was pointing to the Belen at Gino’s yard. As Gino let him in, Bryan went straight to the Belen. The image of the Christ Child at the center seemed to be smiling at him.

With more tears welling up his eyes, he said to himself, “I was lost deep in the night, but Your bright star led me to where You are, to where I am supposed to be. I lost my family, but You led me to a new one.”

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Sometimes we are fixated in looking for the superficial things that would most complete us. But as we commemorate the Birth of the Lord Jesus Christ, let us remember that back then in that first Christmas, the Bright Star led the three Wise Men to where Jesus is. Let us find our own stars of Bethlehem and let the light of Christ's love lead us to where He is.

Geo's Fruit Pie

Geo's Fruit Pie

Ingredients:

1 500g can of fruit cocktail

2 300g cans of all purpose cream, chilled.

1 300g can of condensed milk, chilled.

6 cups crushed graham crackers

1 225g bar of butter

1/2 cup powdered sugar

3 pcs cherries

Topping: 1 cup crushed almonds or 1/2 cup crushed graham crackers

1. Melt butter in low heat.

2. Place crushed grahams in a large pan; pour in melted butter. (A circular pan is most recommended

3. Place in freezer for 3 hours.

4. Mix all purpose cream and milk. Return to chiller and bring out only when it will be used already.

5. Once graham crust is hardened, top with fruit cocktail.

6. Add in chilled milk-cream mixture until it covers the fruits.

7. Top with crushed almonds or crushed graham crackers.

8. Place in freezer.

SERVE CHILLED.

Potato Casserole with Cream Sauce

Ingredients:

1/2 kg marble potatoes

4 cups water

1 tsp dried oregano

1 tsp paprika, powdered

1 300g can of all purpose cream

2 onions, finely chopped

1 250g can of mushrooms

1/4 cup butter

2 tsp dried basil

2 tsp dried parsley

half pack of Aji Ginisa

half block of mozzarella cheese, grated.

salt & pepper to taste

1. Place 4 cups water over medium heat until simmering.

2. Add potatoes, dried oregano and paprika. Bring to a boil then drain.

3. Saute onions and mushroom in butter.

4. Reducing heat, pour in all-purpose cream gradually, constantly stirring.

5. Add the remaining oregano and Aji-Ginisa pack. Heat until mixture simmers while constantly stirring.

6. Remove from heat then add salt and pepper, constantly stirring.

7. Arrange potatoes in a large platter. Add in cream mixture.

8. Top with mozzarella cheese, sprinkle with basil and parsley.

9. Microwave for 5 minutes in medium-low setting.

Pineapple Pork with Pineapple & Veggie Tomato Sauce

As I was cooking for lunch earlier, I just tried a dish that I haven't really cooked before. I thought at first it will taste bad but I was surprised that my folks liked it. I'm gonna share the "recipe" with you guys. I even named it already.

Pineapple Pork with Pineapple & Veggie Tomato Sauce

You need:

1.5 kilo of pork liempo,thinly sliced and cut into three

1 can pineapple tidbits

1/8 cup Worcestershire sauce

1 sayote, julienne cut

1 can mushrooms

2 small/1 big potato, julienne cut

1 carrot, julienne cut

1 bell pepper, red, julienne cut

1 onion, cut into quarters and each layer separated

1 garlic, finely chopped

1 500g pack tomato sauce

1 small pack Aji-Ginisa

1/2 cup honey

1 cup water

1/4 cup red wine (optional)

1.5 cups flour

cooking oil

salt & pepper to taste

1. Separate the pineapple tidbits from its juice/syrup

2. Marinate pork in the pineapple syrup, Worcestershire sauce, and half of the AjiGinisa pack; add a pinch of salt and pepper. Set aside for a while.

while the pork is set aside, make the sauce.

3. In a sauce pan, saute garlic, onions, sayote, carrot, and potato.

4. Add bell pepper, mushrooms, and pineapple tidbits.

5. Add tomato sauce.

6. Add some salt and pepper and the remainder of the AjiGinisa pack.

7. Add the water. Cover the mixture until it simmers.

8. Add wine and honey. Cover again until it simmers. Set aside.

After making the sauce,

9. Coat the pieces of pork in flour and fry until golden brown.

10. Serve with sauce on the side.

Sample:

There is no available liempo that's why I used adobo cut. You can actually use any meat for this one.