We are all cut from the same mold!

In 1995 my sister Miriam and I traveled to London to visit our older sister Wanda a/k/a “Nanny” and family. Nanny and Nelson (my brother-in-law) have 3 children Ayla (8), Danei (10) and Tito (13). After an exhausting flight and a visit to Windsor Castle, we finally arrived to the house and sat for dinner. Tito had recently visited Scotland with a school trip and he was mesmerized with their history and the castles; he expressed his enthusiasm with a Scottish accent, all… day… looong… Every time he shared his recently acquired knowledge the girls would cover their faces and sigh! Not again…Suddenly Ayla stood up at the table and with a trembling voice and full of impatience… she shouted… “TITO… snap out of it … we are not Scottish; We are Puerto Ricans!!!!!!!!! Dead silence dominated the room for a period of time, and then the girls started giggling. Tito never spoke with the Scottish accent again.

The next day we spent walking around London. My brother-in-law was our tour guide (Sr. Speedy Tours) and Ayla, Danei and Tito provided the Historical, cultural and architectural data. While we were out of breath (most of the pictures taken are a blur of speeding figures) trying to catch up with Nelson, the kids would loudly provide the side comments; “That’s where the queen buys her bread; that is the McDonalds’ the Queen likes; that’s the grocery store were the Queen shops; look!!! I think …there she goes! The queen is entering that hat shop!; or Ayla would say...that’s a pretty building, and Danaei would reply...nunh, unh; it’s ugly. This was the best tour ever!!!! I would not have changed it for anything in the world. Our epicurean experience consisted of; chips and fish, pizza, pasties, peanut butter and jelly sandwiches and all the delicacies of a Irish restaurant…”McDonald’s”

After a long day, at sundown, we visited Piccadilly Circle and finally stopped for a slice of pizza at Leicester Square. We ordered our food and sat to enjoy a quick pick-me-up. Suddenly, we noticed that the attendant at the pizza parlour was dismissing an older gentleman, and shoo’d him away like he was dealing with a stray dog! Without hesitation, we were all up-in-arms defending the man (even the little ones; Danei was totally upset). We approached the gentleman to see how he was doing and asked him if we could treat him for dinner. Then we gave the attendant an Ocasio scolding!

Mom and dad always taught us that if somebody in need asks you for food; and if it is within our reach; never say no. They always will remind us that we are not here to judge others; nobody knows their story or what happened in their life. Dad said “life is like a rolling ball; sometimes you are on top and other times you will be on the bottom! So always help the less fortunate because you never know what the future holds” During this visit, I arrived to the conclusion that my siblings and I are cut from the same mold! And this is a trait that is passed from generation to generation. I will paraphrase something I heard some time ago…”We're born, we grow, we live, we die. If we're lucky, we have family and friends who know us and love us. Wherever we go and whatever we do, we can know that the spirit of the mother and the spirit of the father are alive in each of us. That everything good already exists within ourselves”. We are just a reflection of our parent’s souls.

When the multitude run rioting

leaving behind ashes of burned injustices,

and with the torch of the seven virtues,

the multitudes run after the seven sins,

against you and against everything unjust and inhuman,

I will be in their midst with the torch in my hand.

Julia de Burgos

Pasties Meat Pies Recipe

Ingredients:

1lb minced beef
1 large onion
2 carrots
2 potatoes
a little gravy

Directions:

Fry mince and drain excess fat, add the onion, carrots, and potatoes, all diced. Add enough gravy to just cover, simmer for 20-30 mins Make or buy short crust pastry roll out and cut into squares (the size square depends on the size pastie you like). Place some of the filling into the centre of each square using a slotted spoon so as not to get too much gravy on to the pastry, bring sides together as if forming a triangle pinch along seam, brush with a little beaten egg, and place in a pre-warmed oven (420F) for about 20 mins. Can be eaten hot or cold. Feel free to add whatever seasoning you wish.

Short-Crust Pastry

1 cup all-purpose flour
1/2 cup cold butter
3 table spoons of ice water

1. Cut butter into flour using a pastry cutter until mixture resembles tiny split peas or bread crumbs.
2. Add water and form into a ball.
3. On a lightly floured surface, roll pastry out 2-inches larger than pie plate.
4. Bake at 400°F (205°C) for 18 to 20 minutes for baked pie shell, or follow directions of recipe calling for unbaked pastry shell.

Makes one 8 or 9-inch pie crust. Recipe may be doubled.