It’s the last week of the schoolyear and things can’t get more hectic than they are right now. My younger daughter will be graduating from grade school and everyone is just in the thick of preparations. Let me play the proud mom for a bit–she got accelerated, no grade 7 for her, she’s going straight to high school. 
After two weeks of half-day classes, both girls’ schedules are stretched to 5.00 p.m. this week. The culminating activity will be on Friday and my older girl will be performing in a play and a musical number as well. Actually, the girls are performing together in the musical number and that’s why we had to buy a second guitar yesterday.
So, it’s back to solo lunches for me. Today, it was a stew that used leftover spare ribs from the kids packed lunches and a piece of fried chicken from dinner a few days ago. The most interesting part is that I mixed kakanggata (pure coconut cream) with my own version of pesto to make the sauce. That was one great lunch. Strange as the combination may seem, everything just blended together wonderfully.
Ingredients :
Pre-cooked (fried, grilled or broiled) pork spare ribs
Pre-cooked (fried, grilled or broiled) chicken
about a tablespoonful of minced garlic
1 shallot
3 tomatoes
1 cup of undiluted coconut cream (I used powdered)
1 tablespoonful of Pinoy pesto
salt and pepper to taste
2 tbsps. of vegetable cooking oil
Cooking procedure :
Chop the pork spare ribs and chicken through the bones into smaller pieces, about 2-inch cubes.
Finely slice the shallot and dice the tomatoes.
Heat the vegetable oil in a shallow cooking pan. Saute the garlic, shallot and tomatoes just until the tomatoes starts to render color. Add the chopped pork spare ribs and chicken and cook, stirring until heated through. Pour in the coconut cream and add the pesto. Stir to blend well. Lower the heat and simmer, uncovered, for a few minutes or until almost dry. Taste and season with salt and pepper, if you prefer.
Try it. You’ll never believe how good it tastes, and smells, until you do.
Congratulations to the proud Mama
I was accelerated in elementary school… from Grade Two to Grade Four. So it’s great to welcome another new member to the club 
hehehehe ako rin, prep-kinder tapos grades 5-6. sarap ano? kaya 19 graduate na ako ng college.
Hi,
I have a question: yeasterday night I saw this site with diffrent theme, is it true or not?
Was I drunk?
Thank you and bye.
PS Nice blog!
hee hee kaya pala mukhang pareho tayong may “inner child” pa… the day we cease to know how to enjoy childhood things — and act like one, too — will be a very sad day in our lives
must be in your genes, this grade-skipping thing… good for you!
No, manu, you weren’t drunk. Maybe I was. LOL
wabbitga, right on!!! never grow old. mature, yes. but never grow old.
I like the green theme with white mushrooms that I saw here last night while -you say- I wasn’t drunk
Can you send me that css to have a look at it, please?
(you have my email address)
Thank you
It seemes that this recipe is familiar to me.
When I was young, I ate very similar to this dish in school lunch.
I remember that the taste was great.
Now, I am living in the dorm, so I can’t cook.
But if I move, I’ll try it.
By the way, let me introduce myself.
My nams is Kensuke, and I am working in team project now.
Our project is to create cooking blog, and we are now promoting our weblog.
I would like to have your site in our link.
Would you like to do that?
Please send email to us.
Thank you.
Kensuke, a CASE member
On the Jewel of Indra site at (jewelofindra.com) there is a recipe posted for a Super Spunk Smoothie. It is posted in the JOI Gazette, the Jewel of Indra community news paper.
http://www.jewelofindra.com/news
Super Spunk Smoothie
1 cup pineapple, fresh, canned or juice
1 cup mango juice
1 banana
1/2 cucumber, peeled and seeded
1/2 tsp fresh ginger
1/2 tsp vanilla extract
2 Tbs honey
They claim, “…this is a recipe to help enhance the tastes and scents [sensitive content deleted], and how to make yourself taste yummier, naturally.” I know Jewel of Indra is an awesome 3D chat community, but could they also have a real handle on food and drink to make a person taste better too? If anyone tries this recipe please let me know if you get any results.
Halu! I’ve been a fan of your site since the earlier version (cooking, house on a hill?), and must say you’ve saved my marriage lots of times(I have certain diet requirements and she never cooks, so I do– or try to!).
It’s amazing how you make something good out of almost nothing.
Please keep it up
[Btw., I do hope soon you'll do your magic and do some all-veggie recipes for soon-to-be-ex-meat eaters like me]
it’s not a bad idea…. sound really good…
hi ms connie,
what if i don’t have pre-cooked chicken and pork? will it change the whole process? will i just saute the pork/chicken?
about the undiluted coconut cream… pano po yung “undiluted”? (im not familiar po kasi on how to use coco cream na canned or powdered) as in it will just be mixed with one tablespoon of homemade pesto? dapat ganun po ka-thick? from the looks of it po, parang sauce-y yung meal.
thanks po..i wanted to try this out po kasi