Don't waste food! Don't!

Don't throw away holy grace.

Don't waste food. It is a sin against the Giver and humanity.
So please, don't!

Dr Abe V Rotor

• Food is Santa Gracia (holy grace) as old folks reverently call it.
• Food waste could otherwise go to millions who have not enough to eat.
• Food waste breeds pest and disease, sickens the air.
• Anything that goes to waste draws down the economy.
• Waste widens inequity in resources.
Coffee shop bin - what an extravagance!
Here are some things to do with food leftovers.

1. Sinagag - fried rice mix with bits of bacon, ham, fried egg, fish, and the like.

2. Torta - tidbits like those mentioned in scramble egg. Include veggies like carrot and onion.

3. Pickle – excess veggies and fruits plus vinegar, sugar and salt, and spices. Good for carrot, bell pepper, cucumber, green papaya, yam (sinkamas), others.

4. Paksiw – if not consumed is fried, makes a new menu.

5. Daing – fish in season is dried, cooked with gata’ (coconut milk).

6. Suka – fruit vinegar from overripe pineapple, banana, others, but not tomato and kamias.

7. Pudding – bread not consumed on time is also made into pizza bread- bread crumbs, garlic bread.

8. Sopas – Grind bones, shrimp head for soup and broth. Bulalo for whole bone.

9. Pastillas – milk powder not consumed on time, also grated hardened cheese.

10. Veggie and fruit peelings – for animal feeds, composting. Include solids from brewing (coffee) and juicing fruits. Ultimately, inevitable food waste is collected for feeds in poultry and piggery.

Excessive serving leads to food waste and obesity.

Food waste also emanates from carelessness in handling, food preparation and serving. Much is also lost due to lack of proper processing, transport and storage facilities. Estimated loss in postharvest alone runs from 10 to 37 percent of actual harvest of crops.

In "Give us this day our daily bread..." in the Lord's Prayer, us here is regarded as thanksgiving and remembering the millions people around the world who may not have the food they need.

I believe in the wisdom of the old folk who remind us of the value of food. They have experienced hunger during war, drought, flood, crop failure, pestilence - even in normal times. They have not lost sight of the presence of Santa Gracia.

Yes, children there is a Santa Gracia . ~

A prayer of thanksgiving, and love.
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Salted egg with fresh ripe tomato

Bored with monotonous breakfast? Looking for a side dish?

Serve red eggs with fresh juicy red tomato. It's easy to prepare. Just have a ready supply of red eggs and ripe tomatoes in the refrigerator. Lycopene, carotine and xantophyll in tomato promote good health. Check the quality of the red egg. Discard those showing discoloration and trace of unpleasant smell.

Make salted eggs at home

Making salted eggs is an old technology, and most likely originated in China.

Here is an easy-to-follow procedure, the old folks’ way.

Mix 12 cups of clay and 4 cups of salt, adding water gradually until they are well blended.

Apply a layer of this mixture at the bottom of a palayok or banga.

Coat each egg with the mixture.

Arrange the coated eggs in layers, giving a space of 3 to 5 cm in between them.

Add the extra mixture of clay and salt on top, cover the container with banana leaves, and keep the setup in a safe and cool place.

Try one egg after 15 days by cooking below boiling point for 15 minutes. If not salty enough, extend storing period.
Color eggs if desired. ~