No More Tears…’May is Merry’

By: Sarah

 

Enough. Enough. Enough sadness, enough pain, enough tears. The most famous people who passed away in April 2025 including Pope Francis, the only Superstar Nora Aunor, Asia’s Queen of Songs Pilita Corrales and OPM Icon Hajji Alejandro had our hearts heavy upon learning the dispiriting news of their sudden passing. May they all rest now in eternal peace with the Lord and our prayers and condolences to the bereaved families. They will all be truly missed, and they left amazing lives that nobody will ever forget.
Am a true Noranian, well, I wasn’t one of those screaming fans, but bakya label doesn’t bother me at all. Nora Aunor’s rise to stardom can’t be matched, she was the phenomenal superstar, she was a Tawag Ng Tanghalan grand champion, she garnered local and international best actress awards, she was a National Artist awardee — and she wasn’t perfect, she wasn’t mestiza but she remained humble and loved her fans. Her best works for me, delivering the iconic lines were Minsa’y Isang Gamu-gamo (“My brother is not a pig! My brother is not a pig! Ang kapatid ko ay tao, hindi baboy damo!”) and Himala (“Walang himala! Ang himala ay nasa puso ng tao, nasa puso nating lahat!”). I have so many fond memories of Ate Guy, watching her movies, listening to her songs (I still am in love with her renditions
of True Picture and Lollipops and Roses) and yes yes, scrapbook of bangketa (sidewalk) photos and magazine clippings. I had bitter and sweet close encounters of the Superstar. An unforgettable punishment experience from my father for disobeying an order not to attend the Superstar’s personal appearance with Manny De Leon; my Dad made me pull down my pants and whipped me with a belt a few times. Yes, Ate Guy, because of you. But what a sweet moment to be part of the Superstar concert at the Copernicus Theatre in Chicago. Together with Marilou Dichosa, we opened the show, belting out the song, “Ebb Tide” which you can view the performance in You Tube. Paalam Ate Guy, Thank you, It’s time to say goodbye, I really hate to see you go!
The beautiful month of May — warmer days and nights, the bridge between spring and summer and many birthdays to celebrate: Direk Gerry Rebello, my dear Titah Veronica Leighton, Nene Dheseree of Vancouver, the Superstar Nora Aunor (May 21) and myself. Mother’s Day (May 11) and there’s Cinco De Mayo celebration. In the Philippines, every day is a fiesta the whole month of May…MAY is a BIG PARTY!

MEXICAN LASAGNA
Layers of soft, spongy corn tortillas in between salsa-flavored ground beef and beans, topped with guacamole and sour cream…it’s yummy, filling, tastilicious and “hallelujah” awesomeness. Cut edges of round corn tortillas to form squares (easy to layer them in a rectangular 13 x 9 Pyrex dish), and sprinkle grated cheeses on tortillas before adding filling mixtures of ground beef, salsa and beans.
2 lbs ground beef, cooked until brown and drained well
1 green bell pepper, diced
1 large onion, diced
1 tablespoon minced garlic
1 can (16 oz) black beans, rinsed and drained well
1 can (16 oz) chili beans, rinsed and drained well
1 can (29 oz) tomato sauce
1 jar medium salsa (about 2 cups)
1 tablespoon chili powder
1 tsp cumin powder
1/4 teaspoon crushed red pepper flakes
salt, black pepper, sugar to taste (I add more sugar, I like it sweeter)
corn tortillas, trimmed
shredded Mexican cheese
half a block of cream cheese, sliced

Toppings/sides: Iceberg Lettuce, tomatoes, cilantro, green onion and sour cream Preheat oven to 375 F. Saute cooked ground beef with green pepper,
onion and garlic. Add beans, tomato sauce, salsa, and seasonings; simmer for 15 minutes. Spoon small amount of meat mixture into 9×13 pan and spread to coat bottom of pan. Top with tortillas, sprinkle cheese over, and cover with half of meat mixture. Place another layer of tortillas, cheese and meat mixture. Cover tightly with foil. Repeat layers with another rectangular pan (I use the store-bought disposable foil pans). Bake in preheated oven for 20 minutes. Remove foil; top with more shredded cheese and bake for 5 minutes or until cheese is melted. Serve with lettuce, tomatoes, cilantro, green onion, guacamole and sour cream.

ATE GUY’S BICOL EXPRESS
This is my take on Ate Guy’s “Isa po sa aking paboritong ulam…Simple lang po at madaling Bicol Express”. You can enjoy watching her cooking video at Nora Aunor Official YOU TUBE Channel. I added kalabasa (squash), coconut cream and Patis (fish sauce). And skipped the tanglad knot (lemon grass).

1 lb pork shoulder, cubed
1 lb pork belly, sliced
2 tablespoons cooking oil
1 thumb-sized ginger strips
1 large onion, chopped
2 tablespoons minced garlic
3 tablespoons bagoong
(sauteed shrimp paste)
1 kalabasa or butternut squash, large dice
1 red bell pepper, julienned (optional)
8-10 fingerlong peppers/pangsigang (use jalapeno too, you may remove seeds for less heat)
8-10 thai chili peppers/red siling labuyo (you may remove seeds for less heat)
1 can coconut milk
1 can coconut cream
1-2 cups water
salt, pepper and patis
(fish sauce) to taste cooked peeled shrimps (optional)

Place the sliced pork onto a heated pan or wok and let them sear for a few minutes until light brown. Season with salt or patis. Toss them to prevent from burning. Push the pork to the sides of the pan, add oil and saute ginger, onions and garlic. Add the bagoong with 1 fingerlong pepper sliced into small rings and diced squash. Continue sauteing together with the pork, tossing well. After a few minutes, pour the coconut milk and 1 cup water. Cover the pot and let this simmer using medium low heat until squash ad pork is tender. You may remove the cooked squash and set aside to continue cooking the pork. Add extra water if needed. After about 30 minutes, the pork is tender. Season with salt, black pepper and patis to taste. Turn up the heat to medium high. Add the rest of the chili peppers and the coconut cream. Cook uncovered, stirring occasionally, until the sauce is greatly reduced. Turn the heat off and arrange cooked shrimps on top. Cover and let residual heat warm the cooked shrimps. Transfer to a serving plate and enjoy with a big bowl of steamed rice.
Notes:
1. Replace chicken cuts in case you don’t eat pork.
2. Add store-bought frozen cooked peeled shrimps on top of cooked bicol express and let residual heat finish cooking shrimp.
3. Garnish with chopped scallions, lime wedges
Agree? Every summer has a story…and aren’t we much prettier in summer!