It all began with a text invitation from Carlos “Blueboy” R. Quisumbing Jr. to attend the 90th birthday celebration of his mother (and my aunt) Lourdes Reynes Quisumbing on the 13th of February, 2011. Rare are the times that I write about my family, but how many of us can celebrate our birthday at that age. For me, to reach the age of 80 is already a bonus; 90 is mission impossible.
Lourdes Reynes Quisumbing and I have origins from the Reynes family and through the efforts of Cora R. Quisumbing-King (official genealogist), we can trace our roots to Alejandro Reynes and Maria Garces who begat a son, Bartolome Reynes (Inko Loloy) who married Ramona Mercado (Na Inday). They had nine children. At that time, family planning was not yet practiced. The eldest was Crispiniana Reynes (Lola Emping) who married Jose Noel Alonso (Lolo Otik). Their son Nestor Reynes Alonso married Isabel Tan Villanueva and then your favorite food columnist was born.
The fourth child was Visitacion Reynes who married Vicente Sevilla of Malabon, begat a daughter in 1921, the birthday celebrator Lourdes Reynes who married Carlos Emilio Corrales Quisumbing. Though she was an only child (her mother died when she was 11), she was rewarded with 10 children. Very fertile, this family line!
She has devoted her life in the field of education and she was well prepared for this task. She was a high school valedictorian and she completed B.S. in Education as summa cum laude at St. Theresa’s College and M.A. in Education, excuse me, summa cum laude from the University of San Carlos. She obtained her PhD benemeritus from the University of Santo Tomas (this is graduate school equivalent to the magna cum laude with a weighted grade average of 1.1).
She was appointed as the first woman Secretary of Education, Culture and Sports and President of UNESCO-Asia Pacific Network for International Education. To write about her accomplishments and awards would require several pages and I leave that task to my other relatives.
Venue for the birthday celebration was the Margarita Family Cuisine at the ROBINLAND IT/BPO Center in Mandaue City. Mass was held at 4 p.m. then a video presentation of the Manila celebration and finally, dinner at 7. There were logistical problems for friends and relatives in Metro Manila to come to Cebu, and vice versa, so my cousins decided to have two celebrations.
Dinner was served buffet style with six dishes: Stir-fry Meats & Vegetables; Noodles with Assorted Meats; Fish Fillet with Sweet and Sour Sauce; Fried Chicken with Crackers; Patatim with Cuapao; and dessert. One restaurant in Cebu has set the standard for patatim and they make the best accompanying cuapao. The pork leg must be served intact but soft enough to be cut using the edge of a tablespoon. Maybe a few more minutes cooking time and the pork leg will be at par. The fish fillet, however, was extra delicious that night.
In Chinese tradition, good fortune means health, wealth and longevity. To live a long life, you need a loving family and money to support the cost of health care. Only problem at age 90, you might have outlived all your friends!
Oven-Fried Pork Chops
Ingredients
• 4 pork chops, trimmed
• 2 tablespoons butter, melted
• 1 egg, beaten
• 2 tablespoons milk
• 1/4 teaspoon black pepper
• 1 cup herb-seasoned dry bread stuffing mix
Procedure
1. Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan.
2. Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.
3. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.