Jeepney of the week..... the majority of the jeepneys are of this vintage
The mission opportunities keep moving forward here in this part of the vineyard. Good people continue to respond to the invitation to hear the gospel message. Faithful missionaries all over the world continue to act under the direction of the Spirit. We feel a great blessing to be able to observe and be part of the work of the Lord. Last week we received training via internet/ phone that prepares us to jump from MOS ( the accounting and organizational program) to IMOS. The I standing for internet. When this is up for our mission those who need to access mission information will be able to from any computer in the world with internet access. IMOS has many changes in some of the functions but it looks as though it is a great improvement in information technology. We are to receive further training this week.
This is a view from a rest area on the road from Barili
We had the opportunity on our preparation day ( Saturday) to drive to the other side of this island. We went further south than before and arrived in a town called Barili, yes it sounds Italian. We had received directions from the docent at the museum that we had visited a couple of weeks ago here in Cebu. He directed us to see Mantayupan (Mon-tie- u-pan) Falls
We had also heard of Kawasan Falls which are located further south through some really pretty country. The falls are impressive to see if you are in that area but it is a distance to drive and then walk/hike up to see them. If you could (as most visitors) swim and cool off it would be a fun place to go. It was really nice to be out of the city.
We had been looking for a basket like these and happened upon this man making them
On the way home we came upon this three wheel setup that is used throughout this area, although we had never seen it used for hauling cattle! As we passed by, in between the driver and the women were two of their children probably going off to market. We had to follow behind them for a while as the turns in the road made it difficult( by my standards) to pass. There must have been a bug or something because several times the cow got really jumpy and started whipping that long tail and as it did so the poor woman got a really thrashing until the cow settled down. Hopefully they arrived without serious incident.
We happened on some Carabao cooling themselves in the mud hole
There is great need for missionary couples in all and many varied service opportunities. We just have had a new couple arrive who have been given the assignment to coordinate the efforts in preparation of the Temple open house and all the events that will go with that event. They are the Pecks from St. George, Ut. For the time being they are not really in our mission because they have a separate assignment, but after that portion of the assignment they will be part of the needed couples and senior sisters who serve in this mission.
Time for a new recipe--Steamed White Fish & Veggies
This is our favorite Sunday dinner; quick, nutritious, delicious!
In a large non-stick skillet layer the following: A thin layer of thick-slice onion rings and a few garlic cloves. This means you will still be able to see the bottom of the skillet but there are enough rings to hold your fillet off the direct heat.
Your fish fillet(s), rinsed. Give it a hearty lemon peppering, or use any other herbs or spices that suit you. Most white fish is mild so it will take on the flavors of what's cooked with it.
Sori sori to finish filling the skillet. Now don't run and hide because you don't have any idea what sori sori is! It' simply mixed vegetables that are stir fry compatible. You might be able to find it at your grocery store, a convenience item in the produce department, or you can cut up your own vegetables for these purposes, or those bags of frozen veggies would work too. Consider using bite-size anything, including winter squashes, eggplant, okra, celery, carrots, broccoli, more onions, mushrooms. Get the picture? Go ahead and fill up your skillet. It will be tasty.
Add a drizzle of olive oil or zesty Italian dressing, more seasoning if you wish, and you're ready for the burner. Start it on med-high until it's steaming then turn it to med-low. You didn't add any water, but the natural moisture in your fish and veggies should juice things up.
Check in 15-20 minutes. You want the veggies tender-crisp and the fish flakey.
Remove to a platter and serve with red or brown rice. Mmmm!
Bean and Bacon Soup
It's September tomorrow so you can reasonably think about cooking up a nice, cozy pot of soup--at least soon! We've done it from time to time also--just turned down the air conditioner and pretended it's was chilly autumn day!
This recipe is like delux Campbell's Bean & Bacon Soup. The dash of liquid smoke (find it in the spice aisle) it what makes it. We add a little milk for a creamy version, and make sure your beans are cooked until they're tender.
2 c. small white beans - soaked overnight 6 strips crispy fried bacon - minced 3 med. carrots - minced 3 med. stalks celery - minced 1/2 t. thyme 2 cloves minced garlic 4 oz. tomato paste 1 dash red pepper flakes 6 c. water, more if needed 1 T. wine vinegar few drops Liquid Smoke salt & peper to taste
Soak beans overnight and discard water. Place beans, water & bacon in a large kettle and simmer until beans are tender. Add remaining ingredients except for the salt and vinegar and simmer 30-60 minutes more. Add salt & vinegar. Puree 1-2 cups of soup and return to the pot. Mmmmm.
You need good bread to go with your Bean and Bacon Soup! This is a recipe for artisan bread that a good friend gave me. It is OUR bread here--there is no such thing as Philippine bread with substance, especially not whole grain. I bake it a couple of times a week and usually share part of the 12" round with missionaries.
You can use all white flour, all whole wheat, (I do 5 c. wheat, 1 c. white) or be creative and add some rye flour. Herbs are also very good--about 2 T. per batch. Italian Blend is good, dill seeds would be good (can't get them here--maybe I'll ask for some for Christmas), cinnamon, cloves and nutmeg would give this recipe a completely different face.
6 c. flour 1 t. yeast 2 t. salt 3 c. water
Mix these four ingredients together in a bowl with a lid. This part takes about 5 minutes. You don't knead it--just mix with a spoon or paddle until the flour is all incorporated. Cover and let rise for 10-12 hours. I usually mix it up first thing in the morning then bake it when we return from the office.
When it has risen for whatever time you allow (sometimes more, sometimes less--very flexible) dump it out onto a floured surface, coat it with flour and shape into a round. Put it on a tray or large plate and let it rise for 45-60 minutes. This step also takes 5 minutes or less. Once again, the rise time is flexible. I haven't made a single loaf that wasn't good, except for the one that I cremated because I forgot it.
When the 2nd rise time is approaching done, turn on the oven to 450. Put a large covered cassarole (I use a wok) in the oven to heat, including the lid. No need to grease. When it's good and hot (be careful now!) take it out of the oven and invert your bread loaf into it. You might think, ack! the pretty side is on the bottom! Don't worry. It will bake out just fine. Put the lid on and bake for 40-45 minutes. When you take it out of the oven it will slide easily onto a cooling rack.
Bean soup and whole wheat bread. You've just created a complete protein. Good job.
Asparagas, Red Pepper & Potato Salad
This is a GREAT recipe--a fresh, healthy twist to veggies! You can double it and use a single recipe of the dressing. 1 # new red potatoes 1 # asparagus pieces 1/2 large red bell pepper, seeded 1/2 c. slivered red onion
Dressing: 5 T. spicy brown mustard 6 T. balsamic vinegar 1 1/2 T. brown sugar 3/4 t. kosher salt 1/4 t. black pepper 1 clove garlic, pressed or minced 6 T. olive oil Tabasco sauce
Scrub potatoes and cook in boiling salted water till tender. Cut into 3/4" cubes and put in a bowl. Steam asparagas (no tough pieces please!) until tender-crisp. Shock in cold water and add to potatoes. Cut red pepper into bite-size sticks and add to rest. Add red onion.
Mix up dressing by stirring all ingredients together, drizzling oil while you whisk constantly to make a creamy dressing. Add Tobasco sauce to your liking.
Drizzle dressing onto vegetables and stir to coat. Serve right away for best asparagas color.
Fresh green beans or broccoli work great in this salad also.