How Bright and Cheerful Teachers Helped Raise My Kids

“The true meaning of life
is to plant trees, under whose
shade you do not expect to sit.”
                          - Nelson Henderson

I first encountered this quote as the theme of my son's preschool moving up day. Since the year my oldest son C turned 2, I've been bringing them to Bright and Cheerful Preschool (formerly Yu Ming School), located in Ideal Street, Addition Hills, Mandaluyong City. The school has been part of our family's life for the past four years. And now that my second son D is 'graduating' from preschool, I feel a pang of sadness at the school we'll be leaving behind.

When C first started school, he was able to adjust quickly to the routines of the class. However, after the Christmas break, we started having trouble leaving him in school as he would cry and cling on to his dad. After about a week of this, teacher Beya, C's Toddler Group teacher (now one of the school's owners) gently asked my husband to just leave him with her and she'll take care of the situation. A day or two later, the crying stopped and drop-offs once again became pleasant and fuss-free. It wasn't until some time later when she jokingly told me that it was really my husband who had to be trained to leave my son in school that I came to understand what she did. I guess with so many years of experience under her belt, she knew exactly what my son needed.

When C entered preschool, he already knew most of the concepts taught at his level - letters, colors, shapes, numbers... He responded well to whatever we taught him at home and went to school for the fun stuff - making friends, having playmates, playing in the school's outdoor playground. With my second son D, it was a different story. He would not pay attention when I started our letter activities and refused to answer simple questions like, "What letter is this?" I was beginning to worry that he was going to be 'behind'. After conferring with Teacher Beya, I discovered that he actually knew all his letters. Was he just pulling my leg? I would never know. But Teacher Beya taught me that D is a lot smarter than I gave him credit for. Perhaps, he just preferred a different approach - one that B&C was able to address.

While in the class of Teacher Shelesh (who then taught Nursery), C, who was three at that time, still wore diapers to school. C has had major surgeries as a baby which resulted in a part of his colon being resected. Though potty-trained, he sometimes has accidents in his pants. Even if it rarely happens, we did not want to cause him any embarrassment or cause any trouble to the school. At a Parent-Teacher Conference, one of the goals set by Teacher Shelesh is for C to stop wearing diapers to school. I explained C's medical history and the risk of an 'accident' happening. Teachers Shelesh and Ele (now both owners of the school) told me not to worry about it as they are willing to take care of it should it happen. And that was how Teachers Shelesh and Ele initiated the diaper phase-out. For caring enough for my son's (and my pocketbook's) welfare, I am forever grateful.

Teacher Shelesh also taught my sons to write - a skill I was not able to successfully teach at home. D will not even sit still at home, but in school, he would happily write his 'morning message'. I don't know how she did it, but I'm sure glad she did.

One day, D had a field trip which we completely forgot about. He had no chaperone and my husband and I were both unavailable.  I felt bad when I found out about it and worried that D felt alone or abandoned or might be scarred for life! But D had a happy time and excitedly told us how much he enjoyed riding his friend's car. Teacher Shelesh, with the help of another parent took charge of the situation and made sure D was looked after during the field trip.

Teacher Ele, who is the school directress, taught C at the Junior Kinder level. C watched a lot of Blues Clues and learned "The Planet Song." When Teacher Ele learned about C's interest in planets and outer space, they spent the next couple of weeks learning about planets and C would excitedly talk about the new things he was learning in class such as Pluto being a dwarf planet and gibbous moons.

C at that time was also deeply immersed in the world of Thomas the Tank Engine. One day, he asked, "Do trains have guardian angels?" This really stupefied me as I simply did not know the answer. So I just told him to ask Teacher Ele... and true enough, Teacher Ele had an answer! (Apparently trains do have guardian angels).

Teacher Libby, who teaches the Senior Kinder class also knows her kids well. She knows their strengths and weaknesses - intellectually and emotionally. She patiently and creatively worked with D to help him overcome his slurring. She even observed how singing Filipino songs seemed to have helped work the tongue muscles to help him pronounce his words better. One of my son's proudest moments was when he was able to successfully pronounce ROCKWELL (It used to be wock-yey). 

When she observed that D would sometimes say hurtful things to his classmates, she took him aside and gently spoke to him about it. Now, D would sometimes say, "You're hurting my feelings" if we tease him about something. Thank you, Teacher Libby for teaching my son about people's feelings.  

Lao Shi Vanessa, Mandarin teacher and another co-owner of the school, is another wonderful teacher who helped shape my sons. Coming to the Chinese New Year program during C's Junior Kinder year, I was surprised to find out that he had a solo part - recite the morning prayer, in Mandarin. Since I've never heard this prayer in my entire life, much less practiced it at home, I panicked. I was pleasantly surprised and mighty proud when he was able to deliver his lines - perfectly memorized in perfect Mandarin. Wow. Magic. Lao Shi later explained to me that she didn't tell me about my son's part because she knew he could do it on his own and didn't want to stress me out. Okay. Thanks for doing all the work, Lao Shi! =) 

For this year's Christmas program, D was given the part of the Chinese narrator. D was at home sick the week the scripts were given and was about a week behind. This time, Lao Shi enlisted my help. She gave me the script and taught me how to read it and break it into smaller bits to help him memorize the lines. D had a week to memorize 10 sentences. With Lao Shi's guidance (and constant praises, threats, and bribery at home), he pulled it off! Again, I was one proud and happy mom!

More than the schoolwork, Lao Shi is like the wise, caring Chinese aunt you wish you had. She helped me come up with a Chinese name for D. When she learned I was looking for alternative therapies to help with my sons' frequent allergies, she recommended a Chinese doctor we might wish to consult. 

Another brilliant addition to this wonderful group of B&C teachers is Taekwondo Coach Sarah Arellano. At 4, my son has a blue belt in Taekwondo. But more than the kicking and punching skills, Taekwondo training instills in the children discipline and self-confidence. Through frequent sparring with their teammates, they are taught to conquer their fears. Giving the children a chance to lead warm-up exercises and play 'coach' to their teammates also develops their leadership skills. And as they train for a full hour non-stop, the kids develop stamina and learn to overcome their laziness. Coach Sarah is strict, and pushes her students hard. But as another parent puts it, "buti yan, para di sila lelembot-lembot." (It's better this way, so the kids don't get too soft.)

I would also like to pay homage to the aides who have been with B&C for many years. Ms. Mimi, Ms. Julie, Ms. Karen to name some of them, who help the kids go to the bathroom, wash up, get dressed, eat their snacks etc. They know when your kid is not eating because he doesn't like his food - and tells you about it. They let you know that your kid is having a hard time drinking from the straw in his bottle. They are gentle and patient with the children - and they know their wards well. Also Mang Dante, the school guard - who knows all the children, their parents, grandparents, nannies and drivers. Mang Dante who always opens the gate with a smile on his face - ready with an umbrella if it's raining.

Bright and Cheerful Preschool is now owned and managed by the teachers who have been teaching there since its Yu Ming days. The teachers are very kind, gentle, loving, experienced and knowledgeable. They know their kids well, care about them, teach them well, and do what is best for them. I am grateful to them for touching my sons' lives and making them better kids. For teaching them, guiding them, helping them grow... for being true second parents during the time they are in school. As a parent who has been with the school for the last four years, I say I couldn't ask for more.


Bright and Cheerful Preschool
formerly Yu Ming School
15 Ideal Street, Mandaluyong City
717-0498 / 717-0499
http://www.facebook.com/pages/Bright-and-Cheerful-Preschool/184260021610298

Good Old Chocolate Cupcakes

Once upon a time, red velvet and salted caramel did not exist. As far as cake flavors were concerned, there was just vanilla, chocolate and mocha.

Although novel flavors and gourmet varieties have definitely made our dessert landscape more fun and interesting, old favorites have certainly kept their appeal. They are familiar, comforting, and evoke memories of a simpler past.

Who, for example, can resist good old chocolate cupcakes with marshmallow frosting and candy sprinkles?

These babies were ordered from homebaker Tony Velarde. Mr. Velarde makes yummy, traditional favorites like ensaymadas, butter cake and my new favorite chocolate cupcakes.

When ordering from Mr. Velarde, don't expect any new twists or exotic new flavors to surprise you. Instead, what you will experience is a childhood memory... "This is like my mother's own butter cake," my husband said when he tasted Mr. Velarde's butter cake. My mother-in-law who I am sure is a fantastic baker, hasn't baked a single thing in the last 20 years. But such is the appeal of Mr. Velarde's baked goods. Simple and delicious, they feel... homey. Like they were made by somebody who loves you.

All baked goods are made from scratch, without shortcuts or scrimping of ingredients. "This is a labor of love. This came out of the oven at 1 a.m.," Mr. Velarde said of the butter cake I ordered from him earlier this week. These cupcakes were freshly baked when they were delivered to me earlier. And I truly appreciate the effort made to bake things just-in-time. I strongly believe that the difference between a great cupcake and one that's just alright, is the time elapsed from baking to eating.

And these cupcakes, are GREAT.

40 cupcakes for Php 600.00. Unbeatable value. Perfect for potluck.

For orders, contact Tony Velarde 0918-3471154 / 713-0986

Where We Buy Our Desserts

When we bring desserts to parties or give them as gifts, we often get oohs and ahs from our friends and are then asked for the name and contact information of the source.

If you're looking for a cake / pastry that's truly exquisite and has the 'wow' factor, forget the store-bought variety that probably sits in chillers for a while and may / may not be laden with preservatives. Manila's best desserts are usually homemade or from small specialty shops, freshly baked only upon order. Since they are homemade, they are usually not very well advertised and become known purely from word-of-mouth - and that's how you know it's good. You would need to place your orders a few days to a week in advance, and you would have to pick up the goodies yourself. However, with a little preparation, it is well worth your while and soon your friends will be ooh-ing and aah-ing at your dessert finds as well.

Here are some of our personal favorites:


Dessert du Jour by Mara de la Rama

http://www.facebook.com/pages/Dessert-du-Jour-by-Mara-de-la-Rama-Poblete/100851229983966

Gateau Crepe
I've brought this cake to countless dinner parties with different groups of people, and the verdict is always the same. It is soooo good. It's a very light cake, not too sweet or cloying. Made of layers and layers of paper thin french crepes. Adults love it, kids love it, even your grandparents will love it. No wonder hers is one of the most requested contact numbers in my phone book.

Php 1200.00

Ecology Village, Dasmarinas Village Side, Gate 5, EDSA

For orders, call
0917-8116272    806-9511


Park Avenue Desserts

Photo courtesy of Park Avenue Desserts

12 Days of Christmas
In this box, you get not one but TWELVE mini cakes in TWELVE different flavors. All cakes are works of art, meticulously composed and decorated the way you would find them in high-end hotels. Bring this to any party and watch the look on your friends' faces go from amazement to lust and back again. They look almost too good to eat! But do eat them because that's when you'll truly appreciate the magic within each wonderful creation. Who knew something that looks so good actually tastes even better?

Php 1800.00

#7 Maga Center, G/F Paseo de Magallanes Commercial Center, Makati City

For orders call 8526141

Gigi Gaerlan
White Chocolate Matcha Cookies
Imagine a white chocolate coin tucked inside a yummy, freshly baked green tea cookie. The custaroons put Gigi on Manila's dessert map but this is I think one of the yummiest cookies ever invented.

http://www.facebook.com/gigiscustaroons

Custaroons
Everybody loves Gigi's Custaroons. Everybody. The elegant gift boxes sure lift the wow factor up a notch. Place your orders early as her kitchen gets really full.

For orders, call 0918-8282929
www.custaroons.com

The Custaroonery
Parking lot of the St. Pio Chapel Compound
188 E. Rodriguez Jr. Ave., Bagumbayan, Quezon City

8 Temple Drive, Greenmeadows Subdv., Phase 3, Quezon City

47 Tomas Arguelles St., Sta. Mesa, Manila


Forget Me Not Specialty Cakes

http://www.facebook.com/forgetmenotspecialtycakes?fref=ts

Dulce de Leche Cheesecake
Not too sweet, not too dense, just right. This cake is like a really good friend, comforting and familiar. Perfect with a cup of coffee.

9-inch Cake    Php 995.00

928 Arnaiz Ave., Makati City
869-5333

60 Broadway Ave., New Manila, Quezon City
723-2776




Vargas Kitchen

http://www.facebook.com/pages/Vargas-Kitchen/200112190022337

http://www.facebook.com/pages/Vargas-Kitchen/200112190022337

Butter Cake

Vargas Kitchen has been making butter cakes since the 1980s. They have since perfected this recipe many times over. This is pure old-fashioned goodness, no gimmicks. Light, soft and comforting, like a warm hug or your favorite blanket.

8 x 10      Php 540.00
5 x 8        Php 400.00
3 x 7        Php 260.00

Readily available in kiosks at Rustan's Supermarket Makati, Rustan's Supermarket Rockwell, South Supermarket Alabang




Katey Qs by Olive Isidro

Photo courtesy of Olive Isidro

Sticky English Toffee Pudding
Dense, sweet and utterly sinful. Christmas is, after all, a time to celebrate and indulge a little. Top with a scoop of vanilla ice cream. Worth every calorie.

7 inch Round Cake     Php 475.00
Loaf Size
(minimum 2 orders)    Php 350.00
10 inch Bundt             Php 1000.00

For orders, contact
0917-8191808
olive.isidro@gmail.com


Enjoy!

Finding the Perfect Preschool

When I had my first baby, I had planned on homeschooling him at least until elementary. I felt that schools demanded way too much energy from young children. From waking up early, to long hours spent on the road, to hours spent on homework...

Also, I wanted to shelter my child from all the negative influence that being in a school could potentially bring. I didn't want my child to be bullied or become a bully. I also did not want my child to be rude, materialistic, or conceited the way some school-age children are.  Worse, I did not want my son to feel neglected, unheard or swallowed up in a system where there are simply too many students competing for a teacher's attention.

More importantly, I was operating on the notion that I am my child's best teacher. Nobody could possibly care for my son's welfare as much as I do. And nobody would be as invested in my son's future happiness as I would be. Therefore, I am the best possible teacher my child would ever have.

Then I had baby number 2. Childcare duties suddenly grew exponentially, and reality slowly dawned upon me. I cannot possibly raise my kids, continue working AND teach them everything all at the same time. Maybe sending kids to school WASN'T such a bad idea.

I grew up at a time when we started school at age 4. Then I started hearing about kids going to school as early as 2. So the summer before my son turned 2, I started asking around. Since he would be spending most of his waking hours in the school that we would eventually choose, it was a big decision to make. I wanted a school that we could trust with our son's education. And since he was just shy of turning 2, it was important that we find a place where he can be happy.

One of the schools that were highly recommended by many Filipino-Chinese families was Yu Ming School. One family heaped high praises on Yu Ming for being a very values-oriented school. Another commended it for having an excellent Mandarin program. Still another family recommended it for having good, experienced teachers who are really good with their children. Though I wasn't aware of it at that time, those three things ARE my top considerations for picking a preschool to send my son to. I was definitely intrigued. I called to inquire and schedule a school visit.

Located at the corner of Lee and Ideal Streets in Addition Hills, Mandaluyong City, Yu Ming is easily accessible from Shaw Blvd. or Greenhills. This is a definite plus since that meant travel time for us would be an easy 15-20 minutes. Though centrally located, the street itself is relatively quiet which makes for a safe and hassle-free drop-off and pick-up.

Upon entering the school, one is greeted by a spacious, grassy yet shady quadrangle on the right. Surrounding the beautiful grounds is a single-story row of classrooms. No stairs meant fewer accidents, if at all. The place was very inviting and looked very child-friendly and appropriate.

At the back of the school is yet another grassy area, this one shaded by an old Mango tree. A slide, two swing sets and a basketball hoop complete the picture-perfect playground.

The playground was empty on the day that we visited. But it wasn't difficult to imagine the fun that kids have there - playing with the swings, stomping on fallen leaves, chasing butterflies, watching a beetle, or simply running around. The grounds are airy, cool and breezy, shaded by the big trees even in the hot noontime sun. Needless to say, my husband and I fell in love with the place. Having been a city dweller all my life, I even felt a pang of envy why I was not able to attend preschool in such a nice environment.

We were met by Teacher Leah Montes, the school directress. She gave us a tour of the school, of the different classrooms, and gave us a brief background. The school had small and very manageable classes, an average of 5 to 10 students per class with 1 teacher and 1 aide. Mandarin is taught starting at the Nursery level. Parents are welcome to stay in school while their children are in class if they wish, but the kids are usually fully-adjusted by the end of the second week. Weekly progress reports are given, and a more thorough write-up given at the end of each term. PTCs are scheduled 3x a year, but parents are welcome to confer with their child's teachers at any time - usually during drop-offs or pick-up. Upon 'graduation', most kids would eventually go to Xavier, ICA, Saint Jude, Ateneo, La Salle or Poveda.

Towards the end of our meeting, I casually expressed my concern that kids were going to school a little too early. She explained to me that at age 2, it's really more a 'Toddler Playgroup' than a formal class. Classes are held only 4x a week because the kids needed a longer rest period during weekends. They already had a number of enrollees my son's age, BUT, she also assured me that there was NO HARM in waiting some more if I felt we were not ready to send our child to school just yet. We could wait until he was 2-1/2 or even 3. I deeply appreciated her sincere and honest advice. In todays's world where everything is about closing the sale NOW, Teacher Leah was advocating NOT to secure our enrollment, bur for us to do what was best for our family. And from that point on I knew Yu Ming was a school I could trust, that they would put my child's best interests above all else.

5 months later, I felt that my son was getting restless at home and needed to be exposed to new experiences and learn new things. At this point, we knew exactly where to go and who to talk to.

Yu Ming School is now known as Bright and Cheerful Preschool
15 Ideal Street, Mandaluyong City
717-0498 / 717-0499
http://www.facebook.com/pages/Bright-and-Cheerful-Preschool/184260021610298

How Dorothy Taught Me How to Bake (and Much Much More)

When I was a newlywed half a lifetime ago, I didn’t know how to cook a single thing. I didn’t know how to cook rice, or how to fry an egg, or that hotdogs had to be removed from their plastic casings before being cooked. I was lucky to have a husband who could actually cook and didn’t mind making breakfast. The rest of our meals were either donated by our respective families, or eat outs. At that time, it didn’t seem logical to go through the trouble to preparing our meals since there was just the two of us. Besides, I was completely, utterly clueless in the kitchen.

This is one of the first cookbooks I ever owned. It was actually a gift from beloved friend and mentor, Chef Dorothy Ferreria. She even wrote a personal message inside…

I was inspired to at least give it (cooking) a try. The first recipe I tried from this book was the Old Fashioned Potato Salad. Boiled potatoes, hard boiled eggs, and some condiments mixed together, it looked easy and straightforward enough. I started by boiling my potatoes (which husband had to chop for me because I had absolutely no knife skills), and hard-boiling my eggs. When I opened my eggs, the insides were still soft… not hard and crumbly as would be ideal for a salad. I shrugged, ate the eggs, and started boiling again. When I opened my second batch of eggs, they were still not hard enough. Not wanting to admit to husband that I couldn’t properly hard-boil my eggs, I ate them again to get rid of the evidence, and promptly started boiling again. When the third batch of eggs still weren’t hard enough, I figured I couldn’t keep on stuffing myself with that many eggs and finally asked my husband if he wanted any. He then asked my quizzically why I was giving him 2 eggs  - didn’t I want any? Only then did I admit that I had already eaten 4 eggs and couldn’t eat any more.

When I was finally able to get 2 good hard boiled eggs, I made the salad, and it turned out, well, pretty good. My husband and mom both enjoyed it and it felt nice to have successfully made something on the first try.

I now own many cookbooks, but my go-to guide has always been Dorothy’s cookbook. From her cookbook, I have learned to make Gambas, Beef  Kaldereta, Chicken Barbecue, Chicken Teriyaki, and many others all from scratch. Her recipes are easy to follow, the instructions clear and thorough. But best of all the recipes from the cookbook that I’ve tried so far ALL yielded great results.  It gives a novice cook great confidence to try a recipe knowing that they are kitchen-tested and will actually work. Sometimes, even if I don’t follow the recipe to the letter, just the instructions on procedure helps me understand how the cooking should be done and I am empowered to experiment on my own.

One day a few years ago, my sons and I tried to bake Carrot Cake with Cream Cheese Frosting from the same book. It was my first time to bake a cake, and my assistants were 2 jokers, ages 4 and 2.  My heart swelled with pride when the cake came out of the oven – we actually baked our own cake! And the looks on the boys’ faces as they licked every last bit of cream cheese frosting from the bowl – absolutely priceless! And the cake turned out so well that we have made it numerous times since. To this day, my boys refuse to eat store-bought carrot cake. They think Mama’s carrot cake is the best. But really, I take no credit for it except that I faithfully followed Dorothy’s recipe word for word.

All these years, the book has been my kitchen companion, my trusty guide. It has been a quiet presence in my kitchen, perhaps like a wise elderly aunt, patiently teaching, revealing secrets, sharing tips, wisdom and experience whenever needed.

This year, I was fortunate enough to attend some of her cooking classes held in her studio in New Manila. And boy, has my repertoire expanded! From the Thai class I learned to make Chicken in Pandan Leaves the authentic way. The chickens are so fragrant, flavorful and juicy that after eating it my dad declared that he’s apparently never eaten the real deal before. A chicken class taught me Chinatown Fried Chicken and Chicken Bulgogi, now standard fare in our home. Today’s Weekend Cook class taught a fantastic oven-baked Lechon that I intend to replicate at home very soon.

Aside from learning all these wonderful recipes, the greatest gift is the joy and satisfaction of making something the family truly enjoys. We now look forward to Sundays not as a day for eating out, but as a day when we make something together to enjoy at home. When my sons say that they want me to cook their meals rather than get the packed lunches at school, I roll my eyes at the work that will entail but feel warm and happy inside. Also, it feels great to be part of a vast community of moms and homecooks, who like me, are happy to share tips and learn something new everyday.

Dorothy gave me this bag as an early Christmas gift. I absolutely love it because in my case, nothing could be more true.  I’ve been lucky to be surrounded by fantastic cooks and chefs who generously share their knowledge with me, but it was really Dorothy and her cookbook who first inspired me to cook and bake for my family.

For more information on Dorothy's cooking and baking classes, visit
www.midlifekitchen.com

Halloween Fun at Designer Blooms Cafe

Like most adults of my generation living in the Philippines, we didn’t celebrate Halloween during our growing up years. We would spend All Saints' Day going to the cemetery with our families and lighting candles for the dead.

For today’s kids, things sure have evolved. Kids go trick or treating in their schools, villages, offices, etc wearing costumes like American kids do. However, unlike friends with small children living in the States, we do not experience going to a pumpkin patch, picking a pumpkin, making a Jack-o-Lantern and making pumpkin pie.  

When I saw this advert on Designer Blooms Café’s facebook page I thought it was a brilliant idea and decided to register so my kids can get to experience this whole pumpkin tradition.

At the brightly lit Designer Blooms Café in Molito, Alabang, the lovely Marie Garcia, owner-manager, warmly welcomes the kids. The kids get to pick their pumpkins from the selection near the entrance.  The kids picked 1.5 to 2 kg pumpkins, priced at P 200.00 per kilo.

The kids were taught to draw ‘faces’ on their pumpkins. Marie, who was very hands-on throughout the whole afternoon, helped the younger kids carve out the shapes.  She was particularly diligent in making sure the mouth had zigzag lines for teeth. Since it is also my first time to make a real jack-o-lantern, this was very exciting for me as well. 

Next up was cookie decorating. They had cookies in pumpkin and bat shapes. The kids were given kits with colored icing, mini mallows, mini m&ms, and sprinkles. Cute! This, the kids were able to do on their own with almost no help from the adults.

After decorating the cookies, the kids made the filling for mini pumpkin pies. They mixed the ingredients for the filling and then transferred them to the mini pie shells.

The activity lasted about 2 hours from start to finish. The kids had fun and learned something new. Best of all, it was a great bonding experience for the whole family who worked together on the projects. Highly recommended for families with young children!

Kudos to Marie and Isa for coming up with this event for their newly opened café. The activities were well thought-of, the attention to detail evident, and the presentation - in true Designer Blooms fashion - absolutely delightful.

The next Pumpkin Carving activity at Designer Blooms Café is scheduled on October 31, 2012. 
For inquiries, call (02)5130353
http://www.facebook.com/DesignerBloomsCafe

Not Your Usual Children's Party

For her daughter Miel's 5th birthday, Chef Pixie hosted a Baking Party for some of Miel's friends. The venue was at Forget Me Not Teaching Kitchen, where Chef Pixie normally holds baking and cooking lessons for kids and adults.

Each guest was given a personalized goody bag which contained a chef's hat and an apron with little pockets which held various kitchen tools such as a mini rolling pin, a spatula, a tong, a pizza cutter, a peeler, a pastry brush and a dish towel. Donning the chef's hat and apron immediately put the kids, aged 4-6, in the mood for some serious baking.

The first activity was pizza making. Each kid was given a pizza crust on which they spread tomato sauce and a generous layer of Anchor Mozzarella cheese. Then the kids were instructed to make faces on their pizza using toppings including ham, corn, mushrooms and olives. This was a certified hit among the kids as they all excitedly made their pizza faces.

When the pizzas were already in the oven, the kids were given pizza boxes that they needed to fold in order to bring their very own pizzas home. Even this simple activity was engaging for the kids as they learned how to properly fold along the die-cut creases and hook the corners so that a flat sheet of cardboard was magically transformed into a box.

Next, the kids were given about a cup of cookie dough each, with various cookie fillings such as chocolate chips, sprinkles, Oreo bits, marshmallows and gummy bears set in the middle of the table for the kids to share. They were taught how to fold whatever filling they wanted into the cookie dough and they could put as much as they wanted.

The kids had definite ideas on what they wanted to go into their very own cookies. Some wanted just Oreo bits, some wanted just sprinkles... some wanted theirs 'with everything in it.'

After taking the cookies out of the oven, the kids were given different colored frosting so they could decorate their own cookies. One kid did a spiderman themed cookie, another did a Ninja-go. A younger kid was content to just make splatters of different colored frosting. How very Pollock!

Needless to say, the kids had LOTS of fun. They were very engaged in the various activities, and expressed their creativity and individuality even at such a tender age. This novel experience also taught them some basic kitchen skills which would probably come in handy later on. Most of all they had a great first experience in the kitchen which could possibly encourage a lifelong love for baking.

It was very refreshing to attend something that is a departure from the catered food + decor + party host formula that we have grown accustomed to through the years. Several of us immediately started asking Chef Pixie if she would consider hosting Baking Parties for other families, either in her teaching kitchen or in their own homes. I think with her creativity, passion for teaching and boundless energy, it's definitely a possibility.

The bright side is knowing who to call for the next party! =)

Chef Pixie of Forget Me Not Specialty Cakes
www.facebook.com/forgetmenotspecialtycakes

Fantastic Filipino Product - Wrapsody Pilinut-Filled Pastries

An old friend used to send me treats from Bicol which normally included pastries with Pili as the main ingredient. They were pretty good... and I thought I had pretty much tasted the different Pili possibilities.

Then I came across Wrapsody.

The packaging stated that it is "made from carefully selected pilinuts, conconcted meticulously to come up with the one and only Wrapsody." Sounded interesting.

When I opened the box, I was pleasantly surprised to find the pastries individually wrapped in pouches bearing the logo of the company. Wow! Such attention to detail reminiscent of Japanese-style packaging. (Think Royce chocolates).

I took a bite of the beautiful golden brown pastry and Mmmmmm.... Wrapsody indeed! Composed of layers of pastry, with delicately flavored Pili nuts generously tucked between the layers, it was sweet, but not too overpowering. It had a luxurious feel similar to a rich sliver of well-made Food for the Gods.  Perfect with a good cup of coffee or tea. But the overall experience of eating it was unlike any Pili dessert or pastry that I've tasted before. Truly, exquisitely, delightfully unique.

This is one deliciously unique, distinctly FILIPINO pastry that would make a terrific gift or pasalubong to friends and family abroad.

Manufactured by 

C.O.P. Pili Sweets and Pastries

Banag, Daraga, Albay

+63916.6430696

+63915.4434632

email: cindyspecialties@yahoo.com

Wrapsody is currently available at:

Kultura SM Mall of Asia

Kultura SM Makati
The Department of Agriculture, Quezon City

Other C.O.P. products - Ynut!

World-class products and packaging! Bravo! My favorite is the Glazed Pilinut with honey.