Staff Blog

On August 14-16, I had the opportunity to represent CSC at the 12th Global Consultation on Child Welfare Services. The conference was sponsored by the Philippine Inter-Country Adoption Board (ICAB) and the Association of Child Caring Agencies of the Philippines. Representatives from CSC have attended most of the conferences over the years. I was asked to read a paper on adoption searches from the perspective of the sending country, which I presented on Thursday. It was great to have Marlys with me on Thursday and Friday. The event was held at the Manila Hotel, one of the grand old hotels in Asia. We had a great time re-connecting with old friends, both from local and international agencies that work with adoption in the Philippines. CSC is one of the "senior" agencies now, and we have placed children in most of the countries that were represented at the conference.  Between Marlys and me we were able to talk with people from the United States, Canada, England, Ireland, Sweden, Norway, Finland, France, Belgium, Switzerland, Australia and New Zealand. Some of these people have visited CSC at one time or another, or know the families that have adopted our children. Many of the child caring and placing agencies in the Philippines were also in attendance so there were plenty of networking opportunities. Marlys was happy to be able to talk with many of the people I have had a chance to work with in Manila over the years, but whom she hadn't had a chance to meet before this conference.

Now that's some spaghetti.

If you have been to a CSC birthday party or a McDonald's in the Philippines, you've probably had Filipino spaghetti.

I was really surprised when Auntie Pureza and Auntie Elvira showed me the ingredients for Filipino spaghetti. They are so similar to American spaghetti - like tomato paste, tomato sauce, onion, garlic, and ground meat.

But if you've had Filipino spaghetti you know that there are two main differences to the spaghetti that we eat in other parts of the world.

1 - it's sweeter, and

2 - it has red hot dogs in it.

Okay, maybe the red hot dogs are just a CSC thing, but regardless, this creamy and semi-sweet spaghetti is definitely a kid favorite and a top birthday party meal request in all the houses at CSC.

My favorite thing about this day was watching Auntie Pureza make this birthday party spaghetti for what was probably the millionth time in her life. Praise God for her dedication to fill the role as a temporary mother and birthday-spaghetti-maker for the children at CSC - and with a smile on her face.

Filipino Spaghetti
Recipe from the Cherne house

1 lb. uncooked spaghetti noodles
1 lb. Italian tomato sauce (very smooth)
8 ounces tomato paste
2 tablespoons minced onion
2 tablespoons minced garlic
2 tablespoons oil
1 lb. ground pork
½ cup minced carrots and red peppers
2 cups diced or thinly sliced hot dogs
1 cup water
1 tablespoon salt
1 teaspoon seasoning mix*
7 ounces evaporated milk
grated cheese for topping

1. Cook the noodles according to package directions. Set aside.
2. Place the garlic, onion, and oil in a large saucepan or skillet. Saute for 3-4 minutes or until soft and fragrant. Add the ground pork and brown the meat until it’s completely cooked.
3. Add the minced vegetables and hot dog pieces and stir to combine. Add the water and allow the mixture to simmer for 10-15 minutes. Add the tomato sauce and tomato paste to the meat and continue to simmer the mixture for another 10-15 minutes. Add the evaporated milk and salt and stir until incorporated. 
4. Combine the noodles and the sauce in a large pot or mixing bowl. Top with grated cheese. At Cherne they grate a processed cheese similar to Velveeta and let it melt into the top layer of the spaghetti.

*The CSC aunties use a mix called Magic Sarap which basically adds a very salty flavor. If you don't have anything like this, just use salt and pepper to taste.

Note: I wondered what made this taste so much sweeter than the spaghetti that I'm used to, and I honestly couldn't find any ingredients in the recipe that would have necessarily added sweetness (i.e. no added sugar in the recipe). I think that the sauce that they use just tastes sweeter than other varieties and doesn't have so many spices.

On Monday of this week, a new business venture was begun at CSC!  The Level C1 kids are trying their hand at a food business to learn about math, economics, supply and demand and who among their teachers and aunties has a sweet tooth or an unhealthy need for soft drinks!  :)

For the next 12 school days, each day during the snack time break they will sell their handmade goodies (and handpurchased drinks); something different will be offered each day.  The first day was a red hotdog in a soft bakery bun---they also provided ketchup for those who prefer a more dressed up dog.  I had forgotten to visit the school during snack time, but I needn't have fretted as the group came to my office with their food, their bank, complete with tissues and ketchup if I needed!  Such service!  They also excitedly told me that they have Coke Light; however when I asked for one I was told that I could visit their school for that one.  :)  But really, how can you turn them down?!  And T. Glenda is a smart cookie to encourage them to make their business a mobile one!  :)

Yesterday's snack was arroz caldo, a warm soupy rice dish.  Again, the girls found me in my office.  They were, however, sold out of arroz caldo, but were wondering if I would like a drink.  They had decided to also make their drinks a part of their mobile sales---I rewarded their business savvy with my purchase of a Coke Light.

Today was gulaman; a gelatinous dessert.  It is the consistency of jello but today's was made with coconut milk instead of water.  I bought one for 3 pesos and a Coke Light to wash it down, 25 pesos for that, so my delicious snack was 28 pesos in all.  That is about 50 cents---a steal!

I have heard rumors that Monday is pancake day!  I am SUPER excited for Monday.

At the end of this project, they will calculate their earnings, split them amongst them and will go shopping together.  I have already asked some of them what they think they will buy, so far the unanimous decision has been: JUNK FOOD!  Go figure.  ;)  

  Today's snack

Future business ladies:

 They are learning early and are quite persuasive already! :)

I love how EXCITED these girls are about school and learning and I LOVE how they brighten up my day when they come to my office in the morning!

Oh and the face masks are so they practice proper food handling and hygiene; there is no end to the benefits of this project!

Also, did I mention that Monday is pancake day?  I am looking forward to Monday...

:)

Getting people from place to place is only one of the many uses of bicycles here in Cebu. They are used for hauling hardware, ice, bringing pigs to market and delivering products to stores and food outlets. Bikes with sidecars are the only form of public transportation in some parts of the Philippines. And adapted bikes are often used as food stands on street corners and sidewalks around the city, where vendors sell fruits, vegetables, snacks, cooked meat and ice cream.

Of course, the bike pedalers who are the most important to us are the CSC kids, who love to ride around the CSC grounds. They come in all sizes, but they love to bike! Thanks to our generous supporters, they have quality bikes to ride, helmets for their heads, and a safe place to learn and practice.

When we were still in the Philippines, I always loved watching Auntie Febe in the Eicher kitchen making all kinds of foods. But this particular meal and this particular batch of pancit canton was extra special because it happened to be for the sweetest little lady's birthday party.

She watched as the aunties washed and cut the vegetables, cooked the meat, simmered the sauce....

and then went about the task of getting all those pancit noodles into that one pot. There are a LOT of noodles required to feed this big family.

Pancit canton is and will always be one of my favorite dishes from the Philippines. The noodles soak up all the flavor of the broth where the veggies and meat are first simmered. It's just plain old nooddle-y comfort food. Squeeze a little calamansi on top and you're good to go.

Delicious pancit, coming right up!

Eicher’s Pancit (also known as Bam-i) 

2 lbs. uncooked noodles – Auntie Febe used a combination of pancit and vermicelli
4 cups sliced mixed veggies: cabbage, carrots, bell peppers, and green onions
1 lb. lean pork, cut into very small pieces
½ cup oil
1 tablespoon soy sauce
6 cloves garlic, minced
1 onion, chopped
1 pork bouillon cube
6 cups water

1. Soak the vermicelli in water for about 5 minutes or until soft. Slice and chop the veggies.
2. Brown the pork in the oil with the soy sauce, garlic, and onion.
3. Add the water and bouillon cube to the pork and bring to a low simmer. Add the vegetables and cook for 5-10 minutes.
4. Add the uncooked pancit noodles and soaked vermicelli. Simmer over low heat until the noodles soak up all the broth.

You can buy pancit noodles at many Asian grocery stores.