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My mother is a heavyweight mother. By this I mean she’s always been there – one eye on us, one eye on the pot bubbling on the cooker. She was a stay-at-home mum for most of my childhood, with a brief spell as a working mother when I was a ‘tween’. She cooked 98% of meals in our home and did most of the household chores, though as soon as my brother and I were old enough, she roped us into this task. She was the ‘bad’ cop, the one who shouted, who doled out the punishments, and the one who chased us round the dining-room table to tickle us and cuddle us.

My mother and my son.

I’m sure by today’s standards her methods of discipline would be severely frowned on, and in some places, no doubt, she would have been locked up for child cruelty. But this was back in the 80s and 90s, in Hong Kong – a place where people still smack their children’s bottom in public without people batting an eyelid.

First, a word about my background so readers can understand the context of what I talk about. I am the product of a bi-cultural marriage – East (Hong Kong Chinese) meets West (British : English, Irish and Scottish). This was in the 70s, when Hong Kong was very much a British colony and the British ruled it with the desperate fervor of the last (almost) abandoned outpost. There were football (soccer) clubs and cricket clubs in place of country clubs, and few Chinese were admitted as members. My childhood was a heady mix of hanging out by the club pool or going on company junks (the company boat used for senior employees to impress clients ) with my parents, or going to the wet market with my mother, or visiting my Chinese relations in the most densely packed part of the world – Mong Kok. My father’s job meant I had a privileged upbringing – going to a private school and living in a large, airy 4 bedroom flat in the expensive part of Hong Kong. This sat oddly when I visited my grandmother and uncle’s family, who were squeezed into a tiny 2-bedroom flat above a market, just big enough to allow people standing room when we came over. And yet, nothing was said about, and just taken as a part of life. Chinese people are immensely pragmatic, and perhaps it was just felt that my mother had done well for herself and ‘good for her’.

Hong Kong Skyline

For us it was second nature, and we assumed most kids grew up the way we did. But I guess my mother had more foresight than most, and saw how other kids of a similar background were being raised by the amah (the domestic helper) while parents worked or played all day long. She made us go to the wet market with her, a place we hated, at the time, for its smells and grime and rawness. We saw how chickens were chosen while alive, and then taken round back and dispatched, cleaned and plucked. The same with fish. It always grossed us out, but we grew up with a far stronger connection to our food than most kids. Food fussiness was not tolerated well under my mum’s roof. My brother was once served the exact same dish for breakfast, that he had turned his nose up the previous dinner. It was the last time he messed around with his food. As soon as we were old enough, we had to do chores, even for the brief time that we had an amah to help us, because my mother thought there was no excuse in not knowing how to clean up after yourselves (and everyone else). My favorite was always helping her prepare dinner. I graduated from washing vegetables and rice to chopping, dicing, slicing and mincing before most kids knew how to dress themselves. My brother and I took great pride in making our parents tea for breakfast in bed at the age of 6.

Chinese Banquet Dinner, Hong Kong

Words meant little in our household. “I love you” was rarely said but often shown. Food was our strongest conduit. I could tell when we had displeased our mother if she regularly served fish (which I hated) or one of her ‘medicinal’ soups that looked and tasted like brackish water. When we were in her good books, it was:

• Stir-fried garlic snake beans,
• Green carrot soup,
• Pork and mushroom stew… all the dishes we loved.

I still remember coming home from school at lunch when I was five. There was always a plate of sandwiches, a cup of milk and a little chocolate Club bar waiting for me, under a napkin so it wouldn’t dry out, which my mother would insist I eat as soon as I came in the door, while telling her about my day.

She was harsh with her criticism, letting us know straight away if we were doing things wrong. When I was 14, I smart-mouthed her in front of the relations at a big Chinese banquet reunion. She picked up a chopstick and hurled it across the table at me, smacking me right in the forehead. No one blinked. Even today I can see her trying to bite her tongue, as she watches me cook or parent my two-year-old, knowing that she’s itching to tell me how to do it. Sometimes it slips out before she can stop herself – ‘Ai Ya! Is this how I raised you? What kind of Chinese cook are you? This is not Chinese cooking! What will your husband say? Ai Ya!”.

She also had her own “secret, Chinese mother ways” of not letting us eat bad things like Coke, or hamburgers, or sweets, or making us eat food that was good (like fish). The biggest whopper was pointing out a man on the street who had a neck brace on (presumably for whiplash) and saying ‘You see?! This is what happens if you don’t eat fish! Your throat swells up BIG and then you can’t eat! Better eat fish now…”. Or another time, “Don’t drink any Coke, it excites your glands. Make you lu-lu (crazy)”.

3rd Birthday Party!

With hindsight, I see how hard it must have been for my mother, juggling East and West, entertaining Dad’s colleagues on their junk trips, or cooking Chinese banquets, being a kind of trophy wife then running back to Mong Kok to spend time with her brother and mother in their tiny flat with 5 people crammed in. All this while simultaneously raising two kids in two cultures, helping them find their feet and their independence. When my Por-por (grandma) passed away a few years ago, my mother had spent three or four years by her side watching her decline into dementia and finally slip away, frail and fragile as a feather. At the time, my parents were going through a difficult divorce after being married for 30 years. She wobbled badly, but never crumbled. I can only conclude that she has a will of iron and a diamond-hard core.

Being back under her roof now, with my son is both a blessing and a curse. She is exactly the same with him as she was with us… Uncompromising, determined, loving, raucous. He now knows where to put his dirty clothes, loves to sweep the floor, helps his Por Por to load and unload the washing machine and hang up clothes, and is generally a little messenger boy between rooms. They adore each other. She is his absolute best friend. And yet, with me it’s still the eagle eye, and the odd “Why are you doing it that way? My way is better!”

So I listen, watch, observe quietly and remember how she kept us in line, how she showed us love. I too have mastered her thousand yard stare – better known as the Eye of Death, for its laser beam intensity. I practiced it to perfection as a teacher, and now only have to release a fraction of it, to scare my kid into picking up his toys. If I turn out half as good and tough as my mother, I will be happy in the knowledge that my son has been raised well.

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When I was asked to guest blog for M-O-M, I was absolutely gobsmacked and almost fell off my chair. Who’d have thought that my little blog would garner any attention? I feel very much a minnow in the blog world, compared to the big-hitters of Skip to My Lou, Smitten Kitchen, Bakerella, Steamy Kitchen, The Pioneer Woman, to name just a few. How to stand out amongst the crowd of giants? Because, to be honest, there really isn’t anything special about me or my blog. I’m just an average Joanne, struggling to make things work – food, love, life and motherhood. But after reading M-O-M’s blog, I realize that I’m in great company – the women featured are all average Joannes making sense of their world. The things they blog about are universal – food, love, life and motherhood. That’s what makes it so relevant to me, keeps me hooked. How many times I’ve read something and laughed out loud, thinking ‘Hey, me too!’ or ‘Wait a minute! I thought I was the only one!’. My guest blog is hopefully one that resonates with all of you too. Enjoy!

Warm Regards,

Shal
Jasmine & Ginger Blog
www.jasmineandginger.blogspot.com

Ingredients:

• 2 cups Malt-o-Meal Fruity Dyno-Bites
• ½ cup flour
• 1/3 cup brown sugar, packed
• ½ teaspoon cinnamon
• 6 tablespoons cold margarine
• 1 can (21 ounces) apple pie filling
• 1 can (8 ounces) pineapple tidbits
• ½ cup maraschino cherries, halved
• stemmed cherries and pineapple slices for garnish

Instructions:

1. In electric mix bowl combine Dyno-Bites, flour, brown sugar, and cinnamon.
2. Cut in margarine with mixer beaters until crumbly. Set aside.
3. Combine pie filling, pineapple, and cherries and scrape into baking dish.
4. Spoon Dino-Bite crumbs on top.
5. Bake at 350 degrees in a 9X9-inch baking dish for 20-25 minutes or until filling starts to bubble.
6. Remove from oven and garnish.
7. Best served warm with vanilla ice cream.

Makes six servings

]]> http://www.malt-o-meal.com/feeds/2009/10/01/tutti-fruity-dyno-bites-crunch/feed/ 1 http://www.malt-o-meal.com/feeds/2009/09/30/millon-bowls-to-fight-hunger-in-north-carolina/ http://www.malt-o-meal.com/feeds/2009/09/30/millon-bowls-to-fight-hunger-in-north-carolina/#comments Wed, 30 Sep 2009 15:07:15 +0000 Team Malt-O-Meal http://www.malt-o-meal.com/feeds/?p=3030 FOR IMMEDIATE RELEASE

MALT-O-MEAL SERVES UP MILLION BOWLS PROGRAM

TO BENEFIT N.C. FOOD ASSISTANCE PROGRAMS

Company announces immediate donation of one million bowls of cereal,

calls for N.C. consumers to match gift through purchase

ASHEBORO, N.C.-September 29, 2009-To celebrate the grand opening of its state-of-the-art manufacturing facility in Asheboro, N.C., the Malt-O-Meal Company, the nation’s largest family owned cereal company, is sending out a call to North Carolinians to help combat hunger by participating in a new cereal donation program, Million Bowls®.

The company announced today at a grand opening ceremony that Malt-O-Meal is moving quickly to help urgent demand at North Carolina food banks by donating the first one million bowls. North Carolinians are now being challenged to step up to the bowl and match Malt-O-Meal’s donation by purchasing any variety of Malt-O-Meal cereal and registering their purchases online at www.MillionBowls.com to reach a donation goal of a second million servings of Malt-O-Meal cereals.
For every registered consumer purchase through the end of 2009, Malt-O-Meal will donate ten servings of cereal to North Carolina food banks. Hunger in North Carolina is a serious subject. Recent studies in North Carolina estimate 1.6 million people live in poverty, including more than 437,000 children and 117,300 seniors. Nearly one in every five children in North Carolina is categorized as either food insecure or hungry. Statewide demand for food assistance has increased 40 to 76 percent just in the last year. “Malt-O-Meal has a long-standing commitment to food banks,” says Chris Neugent, Malt-O-Meal President and CEO. “And to celebrate our newest plant opening in North Carolina, we’re honored to sponsor this program. Malt-O-Meal is in the business of feeding families, including those families that can’t afford to buy our cereals. And we look forward to sponsoring the Million Bowls program here annually to help our new neighbors here in North Carolina.” The new Asheboro facility created 133 jobs in the area, and is producing two brands of Malt-O-Meal ready-to-eat cereals, Malt-O-Meal® Frosted Mini Spooners® cereal and Malt-O-Meal® Frosted Flakes cereal. “Having a complete breakfast is the best way to begin each day. But obtaining enough high-quality cereal is always difficult for food shelves, and when we do have the inventory, our partner agencies go through it quickly,” says Clyde Fitzgerald, executive director, Second Harvest Food Bank of Northwest North Carolina. “Malt-O-Meal’s commitment to share its cereal production with the state’s food banks is a very significant benefit to those who need food assistance. The Million Bowls partnership between North Carolina consumers and Malt-O-Meal will go a long way to helping us eradicate our serious problem of hunger.” Consumers can visit the more than 1200 North Carolina retail locations providing in-store merchandising support for Million Bowls, including Bi-Lo, Bargain Town, Dollar General, Family Dollar, Galaxy, IGA, Ingles, Lowes Foods, MDI-supplied independent grocery stores, Nash Finch-supplied independent grocery stores, Piggly Wiggly, Rite Aid, Super Target,Wal-Mart, Maxway, Pope’s, Roses, Super Dollar, Super 10, and Treasure Mart. Consumers can also track daily progress toward the program’s donation goal of 2,000,000 servings at www.MillionBowls.com, by becoming a fan at www.facebook.com/MaltOMeal and by following the program on Twitter at www.twitter.com/MaltOMealCereal. North Carolina food banks partnering in the Million Bowls program are all affiliates of Feeding America, the largest charitable domestic hunger-relief organization in the United States. They include MANNA FoodBank, Asheville; Second Harvest Food Bank of Metrolina, Charlotte; Second Harvest Food Bank of Northwest North Carolina, Winston-Salem; Second Harvest Food Bank of Southeast North Carolina, Fayetteville; Inter-Faith Food Shuttle, Raleigh; Food Bank of Central & Eastern North Carolina, Raleigh; and Food Bank of the Albemarle, Elizabeth City. These food banks support feeding programs at local charitable agencies, and serve all 100 counties in North Carolina, providing food for an estimated 1,098,200 people annually. Founded in 1919, Minneapolis-based Malt-O-Meal Company produces over 25 different ready-to-eat cereals, three varieties of Malt-O-Meal Hot Wheat cereal, and a full line of oatmeal products. In addition to the company’s production facilities in Minnesota, Utah, Iowa, and now, North Carolina, Malt-O-Meal operates distribution centers in Minnesota, Missouri, Utah, Tennessee and Pennsylvania. For more information on the company, including where to buy Malt-O-Meal cereals and how to join Cereal Central (an online community featuring tips on how to save money), visit www.maltomeal.com, become a fan at www.facebook.com/MaltOMealFanPage or you can follow us on Twitter at www.twitter.com/MaltOMealCereal

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Ingredients:

• 3/4 cup Malt-O-Meal Cocoa Dyno Bites, crushed
• 1/4 cup chopped pecans
• 3 tablespoons butter, melted
• 4 oz. cream cheese, softened
• 1 – 10.5 oz can sweetened condensed milk
• 3/4 cup raspberries puree
• 1 cup frozen whip topping, thawed

Instructions:

1. Line 12-cup muffin pan with liners. Combine Malt-O-Meal Cocoa Dyno Bites, pecans and butter in a medium bowl and mix well. Press mixture into muffin pan. Press with a spoon to firm bottom.
2. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup raspberries, mix until well blended. Fold in whip topping.
3. Spoon raspberry mixture evenly onto crust. Freeze for at least 5 hours. When ready to serve, remove liners and drizzle with remaining puree.

Ingredients

• ½ C peanut butter
• ½ C Malt-O-Meal Cocoa Dino Bites
• ¼ C powdered sugar
• 12 strawberries (8 sliced)
• 4 snack pack chocolate pudding
• 1 C yellow cake, crumbled

Instructions

Step 1 In a bowl, mix the powdered sugar, cereal and peanut butter then divide into fourths.

Step 2 In a parfait glass, put ½ of one part of the divided peanut butter mixture.

Step 3 Then top with the crumbled cake.

Step 4 Next add ½ of one of the pudding cups.

Step 5 Layer sliced strawberries on top.

Step 6 Repeat steps 2 through 4

Step 7 Place a whole strawberry on top each parfait.

Makes 4 parfaits

Ingredients

• 10 oz frozen mixed berries
• 1/4 cup sugar
• 3 teaspoons cornstarch

Crisp topping:

• 2/3 cup flour
• 1/2 cup sugar
• 1-1/2 cup Malt-O-Meal Honey & Oat Blenders with Almonds cereal, crushed
• 5 tablespoons butter, cubed and chilled

Instructions

1.     Preheat oven to 350 degrees.

2.     Mix frozen berries, sugar and cornstarch in a bowl.

3.     Divide mixture evenly between 4 – 8 oz. ramekins.

4.     Mix flour, sugar and cereal; work in butter with hands until crumbly.

5.     Divide crisp topping evenly among the 4 ramekins.

6.     Place ramekins on cookie sheet and bake for 30 to 35 minutes.

Ingredients

• 4 pieces chicken breast, bone in with skin on
• 6 cups Malt-O-Meal Colossal Crunch cereal, lightly crushed
• 3 tablespoons vegetable oil
• 1 small onion, diced
• 1 stalk celery, diced
• 3 links chicken sausage, apple/maple flavored
• 1/2 teaspoon hot red pepper flakes
• 1/2 large apple, peeled and finely chopped
• 1 cup fresh bread cubes or pieces
• 1 teaspoon poultry seasoning
• 1 teaspoon sage
• 1 cup chicken stock
• 2 tablespoons maple syrup
• 2 tablespoons melted butter
• Salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees. Wash chicken breasts and pat dry. Season lightly with salt and pepper. Set aside.
2. Sauté onion and celery in oil in a skillet until tender and clear.
3. Remove casings from sausage and crumble into skillet. Sauté until lightly browned. Stir in pepper flakes.
4. Place crushed Malt-O-Meal colossal crunch cereal in bowl and toss with sausage mixture, chopped apple, bread cubes, poultry seasoning and sage.
5. Sprinkle stock over stuffing mixture and toss.
6. Make a pocket underneath the chicken skin and stuff with stuffing mixture. Repeat for each chicken breast.
7. Place remaining stuffing in bottom of baking dish. Place chicken on top. Combine syrup and melted butter and brush top of chicken. Season with additional salt and pepper.
8. Bake for 30 minutes covered. Remove cover and bake chicken until golden and internal temperature reaches 165 degrees.

Ingredients

• 6 cup Malt-O-Meal Honey & Oat Blenders
• 1/2 cup powdered dry milk
• 1/3 cup wheat germ
• 1/2 cup coconut flakes
• 3/4 cup dried blueberries
• 2 tablespoons unsalted butter
• 1/2 cup packed brown sugar
• 1/3 cup honey
• 2 teaspoon vanilla
• 2 eggs, lightly beaten

Instructions

1. Preheat oven to 350 degrees. Line a 9 x 13-inch pan with foil, coat with non-stick spray and set aside.
2. In a large bowl, stir together the Malt-O-Meal Honey & Oat Blenders cereal, powdered dry milk, wheat germ, coconut flakes and dried blueberries. In a smaller microwave safe bowl, melt butter. Stir in the brown sugar and honey; mix well. Now add the vanilla and eggs. Pour all over the cereal mixture. Toss and coat well.
3. Evenly distribute in the prepared baking dish. Use a greased spatula to press down on the cereal mixture.
4. Bake on the middle rack for 25 to 30 minutes or until lightly golden.
5. Cool completely. Lift the bars out by the foil. Cut.

Make it with Malt-O-Meal Recipe Contest Winner Danielle Gordanier of St. Paul entered this 1^st Place WINNER in the 2009 Minnesota State Fair!

Ingredients

• 1 cup chopped dates
• 2/3 cup honey
• 3/4 cup brown sugar
• 1 cup chunky almond butter
• 1/4 cup orange juice
• 1 cup dried cherries
• 1/2 cup golden raisins
• 1 cup mixed fruit bits
• 1/2 cup pepitas
• 1 tsp cinnamon
• 7 cups Malt-O-Meal Honey & Oat Blenders with Almonds

Instructions

Combine dates, honey, brown sugar, almond butter, and orange juice. Add cherries, raisins, dried fruit bits, pepitas, and cinnamon. Stir to combine. Fold in cereal. Press into a lightly oiled 9×13” pan. Sprinkle with flaxseed. Cut into squares. Wrap in foil and save for your next nature hike or trail run. Can be frozen for up to a month.