Planning to Retire Soon!

If you are planning to retire in the Philippines soon, I suggest you visit several excellent websites on pro's and cons of retiring in the Philippines. However if you want to retire in the provinces, where life is simple, standard of living cheaper, less traffic congestion and pollution, availability of fresh seafood and vegetables compared to the big cities, my island province is the place for you! If this is your first time in my site, welcome. Some of the photos and videos on this site, I do not own. However, I have no intention on the infringement of your copyrights. The photo above is the front yard of Chateau Du Mer- Our Retirement Home in Boac, Marinduque, Philippines

Sunday, October 18, 2026

Why Might an Adult Child Stop Valuing or Speaking to Their Mother?

It is sad but this subject resonates with Me. 

Why Might an Adult Child Stop Valuing or Speaking to Their Mother?

Seven Psychological Reasons and a Lesson About Family Relationships

I recently came across the image above with a provocative question:

“Why doesn't a child value their mother?” The question made me stop and think.

At 91, I have lived long enough to see many kinds of family relationships. I have been a son, a husband, a father, a grandfather and now a great-grandfather. I have also watched friendships and family relationships change over the decades.

Most mothers and fathers hope that their children will remain close to them throughout life.

But that doesn't always happen.

I know of one family in which three adult children no longer talk to their mother. I don't know everything that happened inside that family, and I certainly would not presume to decide who is right or wrong.

But their situation made me wonder: How can a child who was once so dependent upon a mother eventually become so distant from her?

Psychology gives us several possible explanations.

1. They may have felt emotionally neglected

A mother can provide food, clothing, education and a home—and still fail to provide the emotional connection a child needs.

Children need to feel that someone listens to them, understands them and takes their feelings seriously.

A child who repeatedly thinks, "Mom doesn't understand me," may eventually stop trying to communicate.

What begins as childhood disappointment can become emotional distance in adulthood.

2. They may have experienced too much criticism

Some parents believe criticism will make their children stronger. But constant criticism can have the opposite effect.

A child who repeatedly hears that he or she is not good enough, smart enough, successful enough or responsible enough may eventually protect themselves by creating distance.

Sometimes an adult child doesn't stop loving a parent.

They simply stop wanting to be around someone who makes them feel inadequate.

3. They may feel controlled

There is a difference between guidance and control.

Parents naturally want to protect their children. But even after children become adults, some parents continue trying to make decisions for them.

Who should they marry? Where should they live? What career should they choose?

How should they raise their own children?

Eventually, an adult child may decide that the only way to establish independence is to create boundaries or even cut off communication.

4. Old childhood wounds may never have been resolved

This may be one of the most important reasons. Parents sometimes say:

“That happened 30 years ago. Why can't you just forget it?”

But emotional memories don't always disappear simply because many years have passed.

Perhaps there was favoritism between siblings. Perhaps there was a divorce.

Perhaps the child felt abandoned. Perhaps something was said during childhood that the parent has completely forgotten, but the child never did.

Time can heal some wounds. But time alone does not necessarily heal every wound.

Sometimes the wound needs to be acknowledged first.

5. They may have different memories of the same childhood

This is something I have learned as I have grown older.

Two people can experience the same family event and remember it completely differently.

A mother might remember: “I sacrificed everything for my children.”

Her child might remember: “My mother was never there when I needed her.”

Both people may sincerely believe their version.

Memory is not a perfect recording of the past. It is influenced by emotion, personality and individual experience.

That is why family arguments about the past can sometimes become impossible to resolve.

6. A spouse or partner may influence the relationship

When children become adults, they form new families of their own.

A husband, wife or partner can sometimes become an important influence on how an adult child views his or her parents.

Sometimes that influence is healthy. Sometimes it can increase existing family tensions.

An adult child may begin seeing the mother differently after hearing a spouse's perspective about past family conflicts.

This doesn't necessarily mean the spouse is responsible.

It simply means that family relationships become more complicated as people grow older.

7. Sometimes distance becomes easier than reconciliation

This may be the saddest reason of all. Family conflicts can continue for years.

A phone call is not returned. Then another one isn't returned.

Christmas passes without a visit. A birthday comes and goes.

Eventually, silence becomes a habit.

After enough time, both sides may become afraid or unwilling to make the first move.

The mother may think: "My children don't want me."

The children may think: "Our mother doesn't understand why we're hurt."

And the wall becomes higher with every passing year.

But Does This Mean the Mother Is Always to Blame?

Absolutely not. This is where I would be very careful with the question in the original image.

An adult child can also be unreasonable. Some children become selfish.

Some become resentful over money or inheritance.

Some blame their parents for problems that were not really the parents' fault.

Some are influenced by other people. And sometimes parents have done everything they reasonably could and the adult child still chooses estrangement.

Parenthood does not come with a guarantee of gratitude.

Nor does being a child mean that everything our parents did was automatically right.

Family relationships are complicated because they involve human beings with memories, personalities, disappointments, expectations and imperfections.

What I Have Learned at 91

Perhaps reaching 91 gives me a different perspective on this subject.

When we are young, we tend to think we have plenty of time to settle our differences.

When we become older, we discover that time is one thing we cannot replace.

I have lost my wife, Macrine, after more than 63 years of marriage. I have watched our children become adults and create families and lives of their own.

I have learned that children eventually have to become their own people.

And parents eventually have to let them. The greatest gift a parent can give an adult child may not be advice.

It may be respect. Respect for their decisions. Respect for their boundaries.

Respect for their different opinions. And perhaps most importantly, the willingness to say:

“I may not completely understand how you feel, but I am willing to listen.”

And What About That Family of Three?

I keep thinking about the family I mentioned at the beginning. Three adult children who no longer speak to their mother.

I don't know what happened behind closed doors. Perhaps the mother made mistakes.

Perhaps the children made mistakes. Perhaps everyone contributed to the breakdown.

Maybe there were wounds that were never properly discussed. I would not want to judge them from the outside.

But I do wonder whether, somewhere underneath all the anger and silence, there might still be a desire for reconciliation.

Sometimes someone has to take the first step. It might be the mother. It might be one of the children.

It might begin with nothing more complicated than: “I miss you.”

Or: “I'm sorry.” Or even: “Can we talk?”

At 91, I have learned that being right is sometimes less important than being connected.

And when it comes to family, there are some bridges we should try very hard not to burn.

A David at 91 thought

We enter this world needing our parents. We leave home needing our freedom.

And somewhere between those two moments, we must learn how to love one another
without controlling one another.

A mother is not perfect. Neither is a child. We are all human.

And sometimes the greatest gift we can give our family is not another argument about the past, but the courage to open the door one more time.

Because tomorrow is never promised.

AI Overview
A child may fail to value their mother due to a mix of unconscious psychological patterns, family dynamics, and developmental stages.
Key Psychological Reasons
  • Invisible Constant Love: A mother's steady, daily presence and consistent support can become invisible to a child over time, making her feel taken for granted. 
  • A Safe Space for Emotions: Children often direct their pent-up anger, stress, and raw frustrations at their mothers because they subconsciously view them as a source of unconditional acceptance.
  • The Individuation Process: As children grow, they must separate and build their own independent identities, which can temporarily manifest as emotional distance or rejection of parental influence.
  • Learned Disrespect from the Environment: Children closely observe family dynamics. If they witness a father or other household figures talk down to, interrupt, or disregard the mother, they internalize that behavior and mimic the disrespect.
  • Lack of Self-Respect Modeling: Mothers who completely erase their own needs to serve everyone else can accidentally teach children that self-sacrifice is mandatory and that the mother’s boundaries hold no weight.
  • Premature Peer and External Influences: During adolescent shifts, such as around age 14, children naturally begin questioning authority, and outside peer groups can displace family values if strong boundaries are missing.
  • Unmet Expectations and Unresolved Wounds: If a mother is emotionally distant, hypercritical, or inconsistent, the child develops an insecure attachment style, which can harden into resentment or emotional detachment.
  • Lastly, My Photo of the Day:
  • MY FAVORITE IS NUMBER 3, FROM MARINDUQUE SERVED AT CHATEAU DU MER
     

Saturday, October 17, 2026

Davao Dark Chocolate + Orange by Askinosie-A Surprise Gift from A Friend



A long-time and good friend had a small surprise for me the other day- a bar that says DAVAO PHILIPPINES DARK CHOCOLATE + ORANGE from Askinosie chocolate. Thanks a million, my friend for the unexpected gift. 


I have written about otap from Cebu and barquillos from Iloilo, but I have not written about our chocolate for a long time. It is about time.


A little history on our table


In the Philippines, many of us grew up with tablea. Cacao came to the Philippines in the 1670s, brought from Mexico to the Philippines via the Acapulco galleon. For centuries we made it into tablea for champorado and tsokolate. It was always good, but it was always for home.


Now Davao is different. Davao City and Davao del Sur, Davao del Norte, in Mindanao, is our cacao capital. The soil, the rain, the elevation- it is perfect for Trinitario beans, which is what is in this bar. For many years we exported our beans as commodity. Now chocolate makers from America, France, and Japan come to Davao to buy single-origin beans. This bar is 58% dark, made from Davao Trinitario beans.


The Maker


Askinosie is not a big factory. It is a small bean-to-bar maker in Springfield, Missouri, started by Shawn Askinosie in 2007. They do direct trade - they go to Davao, meet the cooperative, and pay above market price. That is why the farmer's face is printed on the wrapper. When you buy the bar, you know who grew it.

They also press their own cocoa butter in their factory. That is rare. Most small makers buy it.


What is inside and how does it taste?


I like simple ingredients. I worked many years as a chemist for the US FDA, so I read labels.


Ingredients: Davao Philippines Cocoa Beans (Trinitario), Organic Turbinado Sugar, Cocoa Butter (made in their factory with Davao beans), Organic Oranges, Organic Orange Oil, Organic Vanilla Bean. Nothing else.


They mix in organic oranges, peel and pulp plus a little orange oil. It is like candied orange peel dipped in chocolate, but in bar form. On first bite: bright, juicy orange. Then the dark chocolate comes - fudge, a little tart citrus, and vanilla sweetness at the end. Askinosie's own tasting notes say juicy orange, chocolate-dipped citrus peel, and vanilla. That is exactly right.


Net weight: 85 grams (3 oz). It is vegan, gluten-free, dairy-free. Price on their website is $11.50.


How I enjoy it at home


Here in Walnut Creek, I do it the Filipino way:


  1. After dinner, with black coffee. The bitter of Barako or even plain American coffee cuts the sweetness of the orange. Break it into small pieces, do not chew fast.

  2. With otap or barquillos. As I posted last week, we had three tubs of otap - buko-pandan, ube, and classic. A small piece of this Davao chocolate with a crisp otap is wonderful. The butteriness of otap and the citrus of the chocolate balance each other.

  3. For tsokolate. If you like to experiment, shave a little of this bar into your tablea when you make tsokolate for a light orange aroma. Your grandchildren will notice.

Do not put it in the refrigerator if you can avoid it. Chocolate likes cool, not cold. Keep it at 65-68 degrees if you can, and it will keep its snap.


Why I am proud of this bar


When I was young during the war, chocolate was a luxury from America. Now American makers are putting Davao on the wrapper. This means our farmers can earn more from quality, not just volume. If you visit Davao, you will see chocolate shops and cacao farm tours now. That is new, and that is good for our food tourism.


If you find this bar, please try it and tell me what you think. And if you are in Davao, what is your favorite local chocolate? Is it Malagos, Theo & Philo, Auro, or this kind of small American maker?



    You can find Askinosie Davao bars at askinosie.com and at World Wide Chocolate and specialty stores.


    https://worldwidechocolate.com/shop/askinosie-chocolate/davao-philippines-58-dark-chocolate-bar-with-orange/?attribute_pa_quantity=five-pack&nbt=nb%3Aadwords%3Ax%3A17809749528%3A%3A&nb_adtype=pla_with_promotion&nb_kwd=&nb_ti=&nb_mi=117016111&nb_pc=online&nb_pi=as-101-mp5&nb_ppi=&nb_placement=&nb_li_ms=&nb_lp_ms=&nb_fii=&nb_ap=&nb_mt=&gad_source=1&gad_campaignid=17811045280&gbraid=0AAAAADKrQi8slyDb0zBjk8ShTQlBpt25u&gclid=CjwKCAjwuczWBhA9EiwAYGgEoRskvz2yqfbDTNaV7gKMo04nBE9FQznNTkPMLsmN2z6mdeSQIAPpYxoCKlUQAvD_BwE


    AI Overview:


    An earthy single-origin craft chocolate bar made with Trinitario cocoa beans sourced directly from a cooperative in Davao, offering tasting notes of brown sugar, nutmeg, and a clean caramel finish. Available directly via Askinosie Chocolate or through World Wide Chocolate.


    The maker: 


    Askinosie is a small-batch bean-to-bar maker in Springfield, Missouri. Founder Shawn Askinosie started it in 2007 and they are known for "direct trade" — they go to the origin, meet the farmers, and pay well above commodity price. They press their own cocoa butter in-house.


    The beans:


    • Origin: Davao, Mindanao in the Philippines. Davao is the cacao capital of the Philippines -Trinitario beans.
    • This bar is 58% dark. Askinosie also makes a 77% pure Davao bar, a 62% dark milk, and a white chocolate from the same origin.
    • The man on your wrapper is one of the farmers from the co-op they source from. Askinosie puts the actual grower on every bar.


    This flavor:

    The description from Askinosie is: "Imagine a candied orange peel, dipped in chocolate. Now imagine it in bar form".  It's not just orange flavoring. Ingredients are: Davao Philippines Cocoa Beans (Trinitario), Organic Turbinado Sugar, Cocoa Butter (made in their factory with Davao beans), Organic Oranges, Organic Orange Oil, Organic Vanilla Bean. They blend in organic orange peel and pulp plus a dash of orange oil. Tasting notes they list: juicy orange, chocolate-dipped citrus peel, and vanilla, and from retailers: notes of fudge, tart citrus, and vanilla sweetness. 


    Specs:


    85g (3oz) bar, $11.50 on their site. It's Certified Kosher D.E., vegan, gluten-free and dairy-free, but processed in a facility that also processes milk, peanuts, tree nuts and wheat. It's a nice example of how good Philippine cacao has become in the last 10 years, Davao used to export mostly bulk beans, now it's recognized for fine-flavor single-origin like this.


    My Photo of the Day:

    Beef kaldereta is the rich, tomato-based stew that shows up at every big Filipino celebration.

    The Otap of Cebu and Barquillos of Iloilo

    Just recently, I posted that I received a Gift of Otap during our THD celebration of FAHM. A few of my Fellow Residents here at THD informed me that this is the first time they heard of Otap, but are familiar with Iloilo Barquillos. Here are the similarities and differences between these two pastries.  
    While Barquillos and Otap are both wildly popular, crunchy Filipino treats heavily rooted in Spanish culinary history, they are fundamentally different pastries. One is a paper-thin poured wafer roll, while the other is a dense, multi-layered laminated puff pastry. 
    Direct Comparison
    FeatureBarquillosOtap
    Primary RegionIloilo City (Jaro District)Cebu Province
    Shape & FormLong, hollow, cylindrical tubes or rodsFlat, oblong, oval biscuits
    Pastry TypeWafer / Batter-based pancakeLaminated puff pastry
    TextureUltra-thin, light, snap-crispy, melts in the mouthThick, brittle, heavy flaky layers with a shattering crunch
    Key IngredientsFlour, sugar, milk, eggs, butter, vanillaFlour, shortening/butter, sugar, coconut oil, yeast
    Cooking MethodPressed flat in a iron waffle mold (barquillera), then immediately hand-rolled while hotMulti-stage rolling/folding of two doughs, sliced, rolled paper-thin, then oven-baked
    Mess FactorLow; crumbles neatly into your mouthHigh; "shattering" layers leave a trail of flakes and sugar

    Key Similarities
    • Colonial Heritage: Both treats evolved from Spanish baking influences. Barquillos derived directly from Spanish wafer rolls (historically linked to communion wafer leftovers in Iloilo), whereas Otap is closely related to Spanish hojaldres (puff pastries) and French palmiers.
    • The "Pasalubong" Culture: Neither is typically baked at home due to the complex, specialized equipment or time-intensive preparation steps required. Instead, they serve as iconic pasalubong (travel souvenirs or gifts) bought from regional institutions like Deocampo in Iloilo or Shamrock in Cebu. 
    • Flavor Profile: Both focus heavily on a simple, sweet profile consisting of toasted flour, sugar, and fat. They are both traditionally paired with hot local coffee (kapeng barako) or hot chocolate (tsokolate). 
    Key Differences
    1. Texture and Eating Experience
    • Barquillos are incredibly delicate and light. Because they are entirely hollow, they offer a very neat, clean snap and quickly melt on your tongue.
    • Otap delivers a massive, shattering crunch. It is made by folding a yeast dough and a fat dough together over and over again to create hundreds of microscopic layers. When you bite into it, the structural integrity collapses instantly into hundreds of flaky shards, usually showering your clothes in crumbs and caramelized sugar.
    2. How They are Formed
    • Barquillos start as a liquid batter poured directly onto a specialized hot iron press called a barquillera. After a few seconds of cooking, the flat pancake is rolled tightly around a metal rod into a tube while it is still piping hot, hardening instantly as it cools.
    • Otap relies on intense dough lamination. Once the dough is layered with shortening, it is sliced into small wheels, pressed down, rolled out flat with a rolling pin into long ovals, heavily dusted with sugar, and slow-baked in an oven until the dough puffs and bubbles up. 
    3. Modern Evolution
    • Barquillos have evolved to include hollow cores filled with sweet polvorón (called barquiron) or infused with distinct local flavors like ube, pandan, or carrot.
    • Otap stays mostly true to its original laminated form, though modern iterations include variations like Ube Otap or versions brushed with extra honey glazes. 
    While barquillos and otap are both highly cherished, crispy Filipino treats, they are fundamentally distinct in texture, preparation, and structure.
    The comparison below details how Cebu’s beloved otap stacks up against Iloilo’s signature barquillos.
    AI OVERVIEW: 
    1.A polvoron (also spelled polboron or pulburon) is a soft, crumbly shortbread confection named after the Spanish word polvo, which means "powder" or "dust".
    There are two provinces famous for their Polvoron, Pampanga and the Bicol Region ( for their Pili Polvoron).  
    Origins and Varieties
    Spanish Polvorón: Traditionally baked in Spain (especially in Andalusia), this version is made with lard, flour, sugar, and almonds, and is often enjoyed during the Christmas season.
    Filipino Polvoron: Introduced during the Spanish colonial period, the Filipino version is a beloved no-bake treat. Instead of baking, it is made by toasting flour in a pan, mixing it with powdered milk, sugar, and butter or margarine, and pressing the mixture into small, oval-shaped tin molds.
    Direct Comparison
    FeatureOtap (Cebu)Barquillos (Iloilo)
    Origin / IdentityRooted deeply in Cebu (often associated with brands like Shamrock).Associated with Iloilo / Bacolod (Western Visayas); has Spanish colonial roots.
    Shape & StructureFlat, oval-shaped biscuit.Long, hollow cylindrical wafer roll.
    Texture & BodyFlaky and brittle puff pastry; crumbles instantly into layers of fine flakes upon biting.Thin, crisp wafer with a clean, snappy crunch.
    Core IngredientsFlour, shortening, sugar, yeast, and occasionally coconut.Flour, sugar, eggs, butter, milk, and vanilla.
    Preparation StyleAn 11-stage lamination process(rolling and folding dough with fat layers), then baked.Prepared as a thin liquid batter poured onto a heated iron press (barquillera), then rolled immediately while hot.
    Sweetness DeliveryExtensively dusted with granulated white sugar on the outside before baking.Sweetness is baked directly into the batter, giving it a uniform flavor.

    Key Differences
    • The Crunch vs. The Flake: Otap relies on yeast and layered vegetable shortening to create a puff-pastry structure resembling French palmiers. It breaks apart into thousands of tiny, messy flakes. Barquillos, conversely, are tightly rolled individual wafer sheets that give a firm, snap-like bite.
    • Dough vs. Batter: Preparing otap requires a labor-intensive, multi-step dough lamination process. Barquillos are crafted by pouring a smooth, liquid egg-and-milk batter onto an open waffle-like iron press, then rolling the cooked wafer around a wooden dowel.
    Key Similarities
    • Visayan Pride & Pasalubong Culture: Both items serve as the ultimate regional pasalubong (travel gift). Taking a trip to Cebu almost universally requires bringing home a box of otap, just as a trip to Iloilo prompts a stop for fresh barquillos.
    • Coffee Companion: Neither pastry is overly heavy. Both are traditionally served alongside hot coffee or tea, allowing the dry, crisp textures to complement a warm morning or afternoon brew.
    • Spanish Influence: While adapted locally over generations to match Filipino ingredients, both pastries trace their culinary ancestry back to Spanish baking traditions introduced during the colonial era.
    • Meanwhile, Dungeness crabs from Canada is only $10.99/lb

    • Which Filipino bread is the BEST?
    • 🍞
      Pandesal - the classic morning roll
      Ensaymada- sweet buttery perfection
      Pan de Coco- coconut-filled heaven
      Monay - dense and satisfying
      Spanish Bread - that buttery crumb filling

      Finally, THE Chicken Adobo is the dish every Filipino learns to cook first, and the one they never stop perfecting.


      Long before refrigeration, Filipino cooks discovered that simmering meat in vinegar and soy sauce preserved it for days in tropical heat. What began as a practical preservation method became the national dish, with every family guarding their own version of the recipe. Some swear by coconut vinegar, others by cane. Some add coconut milk for richness. The one rule everyone agrees on: never rush the braising.
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