A Delightful Year of So Many “Firsts”

By: Sarah

 

What a year of so many firsts! Here are just some firsts I have done, I have tried, I have experienced, I have bonded with. Some are unique, some are amazing, some are great learning experiences, and some are just “omg” memories.
1. First time traveling to the Philippines 4 times in one year. Not on same airlines. March 2024, thought I’d get to enjoy a layover in Japan via ANA (All Nippon Airways). Well, not quite a positive experience as layover was a long, boring 10 hours at 5-star Haneda International Airport. It’s a busy airport and plenty of shopping and gourmet spots. Shopped for souvenirs such as Japanese pastries and sweets. I have to say ANA flight attendants are the best! July 2024, I was with EVA Air for less layover hours this time. Didn’t even bother to move around the Taiwan airport. October 2024 was memorable. My big mistake to choose this cheap Thai Airways/United Airlines flight. The flight back to USA was via Guam (business class upgrade) and Hawaii (first class upgrade). Please please don’t choose Honolulu as your port of entry into the U.S. After I cleared immigration, picked up my bags, clear customs and drop off my bags at Honolulu, I had to run, almost did a “Darna” dash to make it to my next flight. 2 minutes late and I’d be crying at the airport for missing my flight. That’s how horrible that experience was, never again. And that first class upgrade, United Airlines, that wasn’t first class style, I was seated on 4 seat row. January 2025, again with my favorite ANA, this time San Francisco as my port of entry, not bad at all.
2. First time complaining to my travel consultant George for my flights to and from USA. Seating on the very rear seats of an international flight I was told a good option, it’s cheaper, more legroom, proximity to lavatories and provides a higher survival rate in the event of a crash. No George, you forgot to make me aware of potential increased turbulence. I experienced the worst bumps and jolts during air pockets and I really hate turbulence. Avoid the rear seats, it will put you on edge during turbulence. So many Hail Mary’s were silently prayed.
3. First time bonding with High School classmates, friends, family friends and relatives. What a joy, a rare and special bond after going through hard times living in America, never a dull moment, filled with hugs, laughter, “maritess” moments and photo explosions. So many names to mention, but not possible to name all. I’ll name a few, this is tough lol. My bffs Kaylin, Palangging Rose, Helen, Parekoy Billy, Dottie. Pops Cabuay and Edith Ocampo.
Grace Marie Aguro Aldeguer and wonderful UP HS classmates. Mike Rafael. Boy Patrick Fajardo Jr. and Sharyn. Rey and Glenda Adawag-Vista. Nephew Emmanuel “Emman”. Nong Alfonso, Nang Belen, Mark, Alvin, Nang Celia Maravilla and hubby Juanito, Leny and Eric Parrenas. Sana all, of course, all included sa etcetera etc.
4. First time on a high-speed ferry from Iloilo City to Bacolod City, about an hour and 25 minutes. I recommend Weesam Express than Ocean Jet, unless you are not afraid of sea-sickness. And take the very early schedules. It is a short but really one ferry boat adventure you should not miss. I would still prefer the big ship though.
5. First time Bacolod adventure with Tatiana. Fun-filled and wished I spent more days in Bacolod. We had lunch with Tita Carmen (Mameng) Dela Cruz. We visited her usual pub spots and bars with live music. Lunched at Bar 21, ordering the famous batchoy. But what stood out for me was lumpiang ubod (heart of palm spring rolls). Had to ask for seconds, thirds, it was that uniquely tasteful and cheap with large strips of ubod. And nope, not skipping the “best dessert place in town”, Calea Pastries and Cakes. Enjoyed our stay at Avenue Suites, and those piyaya small bites at the lobby…mindful of darn sugar spikes of course.
So many firsts, so little time.

NO-BAKE AVOCADO CHEESECAKE
It’s a no-bake dessert, best to make it the night before…and the good thing is you don’t need to stress the day of. March is the best time of year to enjoy avocados
for dessert — it’s when the fruit has developed rich buttery flavor. Let the food processor most of the work for both the graham cracker crust and the cheesecake filling. Keep the cake chilled until you are ready to serve it. You sure can make these as individual cheesecakes in glasses or jars.
Graham Cracker Crust
1 1/2 cups graham cracker crumbs
(about 10 sheets or one sleeve of graham crackers)
1 stick (1/2 cup) butter, melted
In a food processor, crush graham crackers into fine crumbs. Add melted butter and pulse until combined. Press crumbs to form a crust on a 9 inch springform cake pan. Use the bottom side of a glass or measuring cup to A Delightful Year of So Many “Firsts” press and compact the crumbs so that it becomes a solid crust. The more you can compact it, the less likely to fall apart when slicing. Chill in freezer for 10 minutes or chill for at least an hour before pouring filling over it. You can use as is or you can bake the crust for about 10 minutes at 350F, which will make the crust a little sturdier.
Cheesecake Filling
8 oz cream cheese, softened
1/2 can condensed milk
1/2 tablespoon lemon juice
lemon zest
3/4 cup granulated white sugar
1/2 teaspoon vanilla extract
1 envelope Knox unflavored gelatin, dissolved in 2 tablespoons water and bloomed for 5 minutes.
1 1/2 cups heavy cream, whipped on high speed until stiff peaks form 3-4 ripe avocados peeled, pitted and cubed In a bowl, mix cream cheese, condensed milk, lemon juice and lemon zest using a hand mixer. Add 1/2 teaspoon vanilla extract. Melt the gelatin in microwave for 15-20 seconds, then whisk into the cream cheese mixture. Add the avocados and beat until smooth and well combined. Fold whipped cream into the avocado mixture. Spoon/pour into the jars/glasses/pans with crust, spreading evenly. Use a spatula or plastic icing smoother to smooth surface. Refrigerate for at least 6 hours or overnight. Garnish with graham cracker crumbs or whipped cream. Right before serving, you may decorate your cake with fresh avocado slices.

TRES LECHES CAKE
Sponge Cake
1 1/2 cups unbleached
All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs, separated
1/2 teaspoon cream of tartar
1 1/2 cups sugar, divided
1/3 cup cold water
2 teaspoons vanilla
1 teaspoon almond flavoring
In a medium-sized mixing bowl, whisk together the flour, baking
powder and salt; set them aside. In a large mixing bowl, beat the egg whites with the cream of tartar until soft peaks form. Add 1/2 cup sugar gradually and continue beating until stiff peaks form. Set them aside.
In a separate bowl, beat the egg yolks until they’re pale yellow, thick and fluffy. Add the remaining 1 cup sugar and continue beating until the mixture falls from the beaters in ribbons. Add the 1/3 cup cold water and flavorings to the egg yolk mixture,
then stir in the dry ingredients. Gently fold in the beaten egg whites.
Grease and flour a 9 x 13-inch pan. Spoon the batter into the pan, and level it with a spatula. Bake the cake in a preheated 350 degrees F oven for 28 to 30 minutes, until a wooden skewer inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes. Once the cake has cooled, use a fork to poke holes all over the top of the cake.
Tres Leches Soaking Mix:
3/4 cup evaporated milk
1/2 cup sweetened condensed milk 1/3 cup heavy cream
1 tablespoon rum or brandy or
2 teaspoons vanilla extract
Whisk together the three milks and the rum or brandy if you are using it. Slowly pour the liquid over the cooled cake. Refrigerate for three hours, or overnight to allow to allow it to soak up the milk.
Smooth over the top with store-bought cool whip and garnish with chopped maraschino cherries or fresh sliced strawberries. You can make this cake 1-2 days in advance.
Stay humble, there’s always room to grow! Don’t forget, the first day of spring 2025 is on Thursday, March 20, 2025. But when does summer start?