A gift of love
From the moment I held this book in my hands, it was love at first sight. For this is no ordinary book. It is a gift of love, born of the sisterhood shared by my Assumption High School classmates.
We are proud to present the Assumption High School Class of ‘79 Cookbook, Pearl Edition. It is a compilation of memories, nostalgic photos and anecdotes that bring to life 202 favorite recipes of friends, family and loved ones.
A foreword by Assumption Alumnae president Millet Tañada Ocampo (HS ‘56) contains lovely thoughts to share.
The Assumption High School Class of ’79 Cookbook, Pearl Edition is a lovely companion to their highly successful first cookbook, the Silver Edition, published for their Silver Jubilee in 2004.
The collection of recipes shared by the Class of ‘79 is one gift that keeps on giving. Indeed, in this book are recipes that affirm her noble thoughts. There is the gift of love in preparing meals for one’s family and friends.
St. Bernard Soup on page 50 is a testimony to this. When an entire village in St. Bernard, Leyte was buried by a landslide, our compassionate batchmates Ichu Mojares Cadiz, Dola Arguelles and Shiela Singson flew out to help set up a soup kitchen where Katarina Tolentino made the best tasting mongo soup ever, satisfying over a hundred famished evacuees.
On page 52 is a hearty Spinach Soup recipe by the late Mary Jo Cuna Lorenzo (HS ‘55) who battled cancer for many years. Before passing, she handwrote albums of recipes for her three daughters, Lisa Lorenzo Uy, Mia and Pinky, leaving them lots of comforting dishes to remember her by.
Quick Salmon Teriyaki on page 136 was a surprise dish whipped up by Virginia Kintanar Pelouard for daughter Veronique in their country home in the Loire Valley, France. “It was New Year’s Eve and I will never forget the big smile she had on when I came out of the kitchen with it. Even my husband Jean Francois enjoyed it,” recalls Virgie.
Orange Chicken on page 160 is often prepared by Yvette Llamas Lopez to satisfy the hungry cravings of her five sons. Queso de Bola Fondue on page 36 was created by Andie Recto Montenegro eager to feed friends at home in Baguio. Lemon Meringue Ice Cream Pie on page 248 invented by their family cook Clarita brings back her greatest childhood memories.
Patty Trinidad’s White Chocolate Strawberry Shake on page 276 is her favorite because it is often prepared for her by her talented brother chef Buddy Trinidad of Park Avenue Desserts. Arlene Abad Ong’s Beef Salpicao on page 192 is always a hit at home. Joanne Rae Mayor Ramirez’s Gourmet Chicken Adobo on page 156 was an accidental roast applauded by her beloved husband Ed.
There is the gift of sharing, as these recipes, some already handed down a generation, can be handed down again to the next generation now that they are documented in a neat compilation.
Julie Ledesma Claparols’ recipe Clams Casino on page 26 was an impressive dish often served by her late mom Conchita Arenas Ledesma who loved to cook and celebrate life. Yvette Pardo Orbeta fondly recalls how her late lola Nena Trinidad Pardo taught her Cocido on page 200.
“Though my dad Pocholo Sarthou started cooking later in life, his Fabada on page 79 never fails to draw raves in family gatherings,” says Marilou Sarthou Lacson.
There is the gift of camaraderie as these girls have shown how closely they can work together, after all these years, to produce successful projects. During one of our velada dance practice breaks, Cecilia Dolendo Suarez’s Warm Concoction of Feta Cheese and Olive Oil on page 34 got its name “Intensity Five Dip.” How? As we devoured it on crackers, we were literally shaken by an intensity five earthquake by the poolside at Liza Tomacruz Latinazo’s home.
Ave Yaptinchay Ignacio’s unforgettably Creamy Tricolour Dip on page 42 was always a welcome distraction during our silver velada singing and recording sessions. Classmates claiming to be on a diet wiped out Gigi Gotuaco Tse’s Peach Tart on page 258 when they thought no one was looking. Aissa Barrera Cojuangco’s Reunion Cheesecake on page 236 sweetens the joys of every get-together.
I must add that along with good food, there is the gift of laughter, which is the best medicine when your spirits are down. Read the hilarious ordeal of Leah Luna Sherman’s Garlic Crabs on page 131, Ginnie Lim Fernandez Cappuccino Mushroom Soup on page 47 and the tale of my Kidnapped Lechon on page 178. How about some Sexy Longganisa by Connie Katigbak on page 188?
And the recipied memories go on and on.
Last but not the least, there is the gift of generosity as all the proceeds of these cookbooks are donated to the Assumption Mission Schools.
Our heartfelt gratitude goes to three batchmates whose passion and devotion made this project a dream come true for all of us. Our publisher Marivic Puyat Limcaoco, who conceptualized and published together with Annie, the very first cookbook and now this. It’s a tribute to our sisterhood, a project of mutual love and respect for each other. Tireless and unmindful of her grueling task, she humbly thanked book designer Therese Ng and her husband Erik Lacson who photographed the cover. And she gives unending thanks to all our classmates for sharing favorite recipes, cherished photographs and for giving their loving support to this cookbook.
This is what makes our batch special. We actively participate, we generously give of ourselves, we thoroughly enjoy being together and we all love good food.
Our recipe editor Annie Lim Kawpeng again took the gargantuan task of kitchen-testing all the recipes. What an experience! All recipes had to be deciphered, tried, tasted and re-tested. For three years, her husband Tommy and their three children Timmy, Michelle and Matti were her kindest critics. “Then came the task of writing each recipe. I wrote them in an easy more uniform way to come up with an easy to follow cookbook with great tasting recipes that will suit any palette,” says Annie. She also wishes to thank batch mates from all over the world who are a part of this book.
Lisa Mapua, our very gifted copy editor, gave up participating in the Pearl velada dance presentation of the 2009 homecoming to work on this cookbook. She exchanged fun dance practices for three months of all-nighters chained to her computer. This ever true divine tart did so without complaint and emerged with eloquent results.
Like our first cookbook, the Pearl Edition promises to add variety, a lot of spice and a bit of soul to your menus.
Indeed you will find this to be a truly worthwhile gustatory endeavor.
Happy Holidays!
(The book is available at Fully Booked, Powerbooks and the Assumption Family Council office. For inquiries, please call 0917-8176537.)
(Would love to hear from you at miladayjewels@yahoo.com)
