Among their recent activities is the publication of a cookbook titled “Luke Who’s Cooking 3.” The Women’s Board solicited the help of prominent chefs in the country, all of whom gave their (and their clients’) favorites from their respective restaurants.
It is not rare to see some Ladies in Red going about the confines of St. Luke’s hospitals in Quezon city and Bonifacio Global City. In all probability they are in the course of looking after some patients, giving non-medical help, to ease their pain and anxiety. They are the members of The Women’s Board of St. Luke’s, a group of volunteers whose charitable endeavor dates back 106 years. Incredible that the work of the ‘originals’ have been handed down from generation to generation.
The Women’s Board has carried on the mission of the hospital, being a partner in the care of the sick and their families. They do volunteer work daily – assisting in the humanitarian goal of giving hope, comfort and encouragement to the infirm. Apart from lifting the spirits of the patients, the ladies have a program of activities like nutrition for indigent patients, fund raising projects, assisting geriatric patients, counselling cancer patients, making them smile and forget, even for a while, their pain and suffering.
Among their recent activities is the publication of a cookbook titled “Luke Who’s Cooking 3.” Two editions of the book have been published years ago; the last one, its second, saw print 30 years ago. For this new book, the Women’s Board solicited the help of prominent chefs in the country, all of whom gave their (and their clients’) favorites from their respective restaurants. A group of the hospital’s doctors also participated, just like some corporate organizations who saw the merit of the project.
The contributed recipes are easy to follow and have colored photographs to illustrate the dishes – they include Basque Style Piquillo Peppers of Juan Carlos de Terry of Terry’s; Bean Curd Block of Choi Wing Ki of Tower Club; Tapanade of Smoked Milkfish of Jessie Sincioco from her chain of restaurants; Slow Roasted Beef Belly by J. Gamboa of Circulo; Chicken Piccata by Vicky Rose Pacheco of Chateau 1771; Glenda Barreto’s Rellenong Manok; Lamb Shoulder Bourguignon by Mark Aubry of Champetre and many more.
If still available, get a copy, help the cause of the Ladies in Red and cook like a professional chef.
Now comes Albert’s Muesli with MegaFiber. We remember Albert introducing to us some years ago a new fiber called psylluim. Now he has the MegaFiber which is an ideal breakfast fare. It is ready to eat, and milk or yogurt can be added to it. Hot milk can be used to soften the muesli and also to achieve a more oatmeal-like consistency. Muesli is a German term referring to a variety of granola mixture normally made up of dried fruits, seeds, nuts and puff of flake cereal. For more details, call 524-6549 or email marites.santos71@gmail.com.
Have a happy Sunday!
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