Do you know there was a parachute school in Lipa during WWII?
11th Airborne Division jump school, Lipa, Luzon, 1945
The intensity of the Air Corps Troops Carrier Group’s training and the establishment of the division’s 3rd parachute school at Lipa, Luzon started many rumors floating about the division area.
The more practical savants had the division jumping ahead of the forces invading Japan; others thought China a more obvious choice; and still other amateur strategists thought that Formosa would make a fine DZ. But, of course, none of these courses of action was to be.
Gen. Joseph M. Swing
At the end of July, Gen. Swing called John Conable into his makeshift office in a schoolhouse outside Lipa. Gen. Swing introduced Conable to an Air Corps Major. The Major asked Conable how many planes it would take to move the division about 800 air miles. Conable remembers:
I asked General Swing how many units of fire he wanted. He said figure…
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Subli 
Thank you very much, Rose, for including this 11th Airborne post on your site.
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off topic – on a personal note – I picked up some coconut milk because you mentioned that a lot of Filipino dishes were made with it. Would you be so kind as to give me your favorite recipe?
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Anything cooked with coconut milk is called Ginataan. Most of them are desserts but I’ll give you a main dish – Ginataang Manok (Chicken in Coconut Milk). I never keep a recipe, it’s like a little of this and that. This is as close as I cooked it. It’s simple and tasty.
Ingredients:
2 lbs. skinless chicken breast, cut into chunks. You can also use chicken legs or thigh according to preference.
4 cloves garlic minced. I learned to pound them with the flat side of a knife. Found out later that is better for you healthwise.
1 medium onion, sliced
1 knob of fresh ginger. I also pound my ginger. If unavailable, use ground ginger, just a pinch.
1 cup fresh chili leaves or a bag of spinach
1 small green papaya, (optional) cut into chunks, roughly the size of the chicken pieces.
2 pieces of hot chili peppers
Fish sauce called patis to taste or sea salt. I don’t keep fish sauce at home. It’s too salty and Matt is on strict diet.
1 can coconut milk
1 cup chicken stock
Ground black pepper and salt to taste.
Oil for cooking
Directions:
1. Saute garlic over medium heat until it turns to a golden brown in color, then add the onion and ginger until fragrant and translucent, about 3 minutes.
2. Add the chicken and brown on all sides.
3. Add the fish sauce or sea salt and freshly ground pepper to season it.
4. Add the chicken stock and coconut milk but reserved about ¼ cup.
5. Add some water, about 1/3 cup.
6. Bring to a boil, then simmer in low heat until tender, about 25 minutes.
7. Add the remaining cup of coconut milk, the green chili leaves or spinach and the green papaya and the chili peppers and simmer for 10 minutes more or until papaya is soft.
8. Season with salt and freshly ground pepper to taste and serve with rice.
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Lipa is too close to home. I can’t resist. Thanks.
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Thank you very much for taking the time to send me this, Rose. You’re a dear friend indeed.
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My pleasure GP. Since I can’t invite you to dinner, that is the next best thing I can do. If any Filipino in Florida invites you to dinner, say yes. You’ll get to eat some great delicious food.
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