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Jonathan Celestino- My Family Tree
Jackie Lancaster (Grandma)
Born in Florida on 01/09/1942 and died 07/01/2013 in North Carolina of cancer.
Elizabeth Lancaster (mom)
Born 12/06/1971 in North Carolina. Married on03/22/1993
Jonathan Celestino- My Family Tree
Jonathan Celestino (me)
D.O.B. - 09/24/1997, in Houston,Texas at St. Lukes hospital.
Anita Celestino(Grandma)
I dont know when she was born but she died on 12/26/2005 in Houston,Texas of cancer. she was born in the philippines until coming to the US.
Ely Celestino (Dad)
Born on 01/15/1960 in Manila,Philippines. Married to my mom on 03/22/1993.
Maximino Celestino (Grandpa)
Not sure of his date of birth but was born in 1929 somewhere in the Philippines.
Filipino Recipe: Chicken Adobo and rice
Family story:
Ingredients: 1-1/2 cups long-grain white rice
Kosher salt,1 Tbs. vegetable oil, 1-1/2 lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch strips,Freshly ground pepper,4 large cloves garlic, minced,1/2 cup distilled white vinegar,1/2 cup lower-sodium soy sauce, 1 dried bay leaf,1 tsp. freshly cracked black peppercorns
My grandparents of my dad lived in the Philippines and taught their kids to do their absolute best at anything they did and with that being done when my dad was old enough him and his brothers and sisters moved to the United States for more opportunities of getting a good job and having a better life. Later in time my grandparents of my dad were able to come to the United States to start a new life here where she could teach piano just as she did back home because in the Philippines being able to play the piano is a big deal so that's why just about everyone on my dads side can play the piano. That's how my dad and his family got here in the United States.
Put the rice, a big pinch of salt, and 3 cups of water in a 3-quart saucepan. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and set aside with the cover on.
Meanwhile, heat the oil in a heavy-duty 12-inch skillet over medium-high heat. Add the chicken, season with 1/4 tsp. each salt and pepper, and cook, stirring occasionally, until light golden-brown, 4 to 6 minutes. Add the garlic and cook, stirring occasionally, 2 more minutes. Add the vinegar, soy sauce, bay leaf, and pepper. Bring to a boil, reduce the heat to medium low, and simmer until the liquid reduces by about one-quarter, 8 to 10 minutes. Discard the bay leaf.