Farewell Ted- New Activity Manager Photo Posted on Front Desk

Ted Treat during our Sausalito Lunch and Excursion last June 

I received the following e-mail from Ted Treat today. He requested I forward this to all my Fellow Residents here at THD as well as in my blogs. 

If you have read my blogs, you probably know that Ted was the one that got me interested on AI.  This is the reason why I will never forget Ted. He was the best Activity Director since my move here at THD 28 months ago. He was smart, industrious and had empathy with the seniors citizens like me and the rest of about 150 residents here at THD. I have no doubt, he will succeed in any endeavor he will pursue in the future. I will missed you, TED. 

Here's his Linked-in page and his private e-mail is ted@tedtreat.com

https://www.linkedin.com/in/ted-treat-62115ba5/

Speaking of Activity Directors, I saw in the Front desk a few minutes ago, the photo of a woman named Vanessa De Guzman. She looks like a Filipino-American.

 I have not met her yet, but I wish to welcome her and hopefully she will stay long. If she does, she will be breaking the curse of rapid employees turnover💚 here at THD the last 3 years especially in the Activity and Services Section ( Drivers and Front Desk).  

   " It’s with a heavy heart that I say goodbye to all the amazing people I’ve had the privilege and honor of getting to know at The Heritage. There are so many wonderful residents and friends I’ve met here, and each of you has touched my life in ways I’ll never forget.

When I first joined, my role was in leasing. Shortly after, Cidney, who was leading activities, chose to move on after growing exhausted with the management. She took the time to show me the ropes and warn me about what lay ahead. Yet I’m grateful I stayed, because what truly mattered were the people, all of you. You made it worth showing up every day. Taking on activities gave me the chance to connect with you, and that became the most meaningful part of my experience.

I didn’t know how much joy I’d find in the role. Every event, every outing, every craft session... it was never about the activity itself, but about being together. The laughter, the stories, and the shared moments made each day special. You brought warmth and fun into my work, and I can’t thank you enough for that.

So while this may be goodbye for now, I hope it’s just “see you soon.” Thank you for making my time at The Heritage something I’ll always treasure. With love and gratitude,Ted"

Meanwhile, here the references on my previous articles on Rapid Employees turnover her at THD. 

https://chateaudumer.blogspot.com/2024/10/rapid-turnover-of-thd-employees.html

https://chateaudumer.blogspot.com/2025/09/effects-of-toxic-leadership-my-personal.html

https://chateaudumer.blogspot.com/2025/02/the-effects-of-micromanagement-my.html

💚Personal Note:  No Betting Allowed:

I will not accept any bets on how long will the new Activity Director be employed here at THD. The last time I bet, I lost. 

 

How to Cook Lumpia: Special Filipino Dinner for Wednesday

This posting is inspired by my recent posting on THD Special Filipino Dinner, in connection with Filipino-American History Month Celebration for the Month of October, tomorrow, Wednesday, October 29.   The Lumpia appetizer was omitted in the above menu, but it will be served. It is my treat to all my Fellow THD residents, because this dinner is special as we celebrate Filipino-American History Month(FAHM) here in the THD (US) and my Filipino-American heritage.  

So a number of my fellow residents have asked me, What Is Lumpia, Sinigang, Adobo and Biko ? The following posting will answer your query. 

Lumpia are fried spring rolls that are found in Filipino and Indonesian cuisines. The rolls traditionally feature a thin pastry skin (a.k.a. a lumpia wrapper) and are often stuffed with a savory mixture of ground pork and vegetables.

This is the  step-by-step recipe:
1. Make the filling: Cook the pork until crumbly and set aside. Drain most (but not all) of the grease. Cook the onion and garlic in the remaining grease. Return the pork to the pan and stir in the veggies, cilantro, and seasonings. Remove from heat and let cool.
2. Assemble the lumpia: Place three tablespoons of the filling on the wrapper and follow the instructions to roll and seal the lumpia. Repeat until all the rolls are assembled.
3. Fry the lumpia: Heat oil ( medium) in a skillet. Fry the lumpia three to four rolls at a time. Turn until all sides are brown. Drain on a paper towel.
How to Serve LumpiaLumpia is often served with a sweet chili dipping sauce (this 5-ingredient Hot and Sweet Dipping Sauce is an excellent choice). If you're sensitive to heat, you could try with a classic Sweet and Sour Sauce.

Make it a meal by pairing your lumpia with Garlic Fried Rice or serving it as an appetizer for a traditional Filipino main dish, such as Caldereta.

How to Store Lumpia 
Allow the rolls to cool, then transfer the leftovers to an airtight container or wrap them tightly in foil. Store the lumpia in the refrigerator for up to four days.

Can You Freeze Lumpia?  Yes, but it's best to freeze the lumpia before you fry it.

To freeze un-fried lumpia: Arrange the cooled rolls on a baking sheet, then cover with storage wrap. Freeze for a few hours or up to overnight. When the lumpia are frozen solid, transfer the rolls to a zip-top freezer bag (don't forget to squeeze out the excess air) or another freezer-safe container. Wrap in foil for added protection. Lumpia can be frozen for up to three months.

There's no need to thaw — just go ahead and fry the lumpia from frozen.

Ingredients

1/2X

1X

2X

Original recipe (1X) yields 15 servings

• 1 tablespoon vegetable oil

• 1 pound ground pork

• ½ cup chopped onion

• 2 cloves garlic, crushed

• ½ cup minced carrots

• ½ cup chopped green onions

• ½ cup thinly sliced green cabbage

• 2 tablespoons chopped fresh cilantro (Optional)

• 1 teaspoon ground black pepper

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon soy sauce

• 30 lumpia wrappers

• 2 cups vegetable oil for frying, or as needed

1. Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add pork; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Remove pork from the pan and set aside. Drain grease from the pan, leaving just a thin coating.

2. 

   Add onion and garlic to the pan; cook and stir until fragrant, about 2 minutes.

3. 

   Stir in cooked pork, carrots, green onions, cabbage, and cilantro. Season with pepper, salt, garlic powder, and soy sauce. Remove from the heat, and set aside until cool enough to handle, about 5 minutes.

4. 

   To assemble lumpia: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia wrapper, leaving a 1 ½ inch space at both ends.

5. 

   Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tightly to close.

6. 

   Moisten the other side of the wrapper with water to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble remaining lumpia.

7. 

   Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes. Slide 3 to 4 lumpia into the hot oil (medium), making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry remaining lumpia.

8. 

   Serve immediately. Enjoy!

9. 

Reference:

https://www.allrecipes.com/recipe/35151/traditional-filipino-lumpia/

My Personal Variation of the Recipe: 

My own variation of the recipe: I add chopped jicama or water chestnuts to the 1:1 mixture of ground beef and pork. In some recipes, I prepare a vegetarian lumpia with just mixed chopped vegetables, and bean sprouts. The tricked is the crispy and thin lumpia wrapper than you buy in the Filipino store. The Chinese wrapper is thick and not as crispy and yummy as the Philippine lumpia wrapper.       

 

Fry in Medium Heat: Use High Grade Olive Oil or Equivalent for Better Nutritional value. 

Meanwhile, here's the description of the other dishes to be served this Wednesday at our Special Filipino Dinner,

Beef sinigang and chicken adobo are two iconic Filipino dishes, each representing a distinct culinary tradition in the Philippines.

The Soup: Beef Sinigang

Beef sinigang is a Filipino sour soup, traditionally made by simmering beef (such as brisket, shank, or short rib) in a broth flavored with a souring agent—usually tamarind, but sometimes guava, green mango, or calamansi. The soup is enriched with a variety of vegetables, commonly including tomatoes, onions, spring beans, eggplant, okra, daikon radish, and water spinach (kangkong). The hallmark of sinigang is its tart, tangy, and refreshing flavor profile, usually served hot with steamed white rice.​

The Main Dish: Chicken Adobo

Chicken adobo is a classic savory Filipino dish featuring chicken pieces braised in a mixture of vinegar, soy sauce, garlic, black peppercorns, and bay leaves. The meat is first marinated in the blend, then simmered until tender, creating a rich, salty, tangy, and slightly sweet sauce that is deeply infused into the chicken. Some variations include the addition of brown sugar, onions, or coconut milk. Chicken adobo is typically served with white rice and is recognized for its simple preparation method and signature flavor.​

Summary Table

Dish	Main Protein	Cooking Method	Distinctive Flavors	Typical Vegetables	Key Ingredients
Beef Sinigang	Beef	Simmered in soup	Sour, tangy, fresh	Tomatoes, kangkong, okra, etc.	Tamarind (or guava), vegetables
Chicken Adobo	Chicken	Braised in vinegar/soy sauce	Savory, tangy, salty, mild sweet	Usually none (garnished only)	Vinegar, soy sauce, garlic, bay

Both dishes are much loved and staple comfort foods in Filipino homes, with each evoking regional twists and family secrets for maximum flavor and satisfaction.​

Finally, for the Dessert:

Biko is a Filipino sweet sticky rice cake made from glutinous rice, coconut milk, and dark brown sugar, and is often topped with a caramelized coconut topping called latik. Sticky sweet rice is the type of rice, also known as glutinous rice, that gives biko its chewy and sweet texture after being cooked with the other ingredients

My Food For Thought For Today:

https://www.facebook.com/reel/2059700201466311