I’m a nostalgic person. I like black and white photographs. Sepia is even better. I like old, cracked things. I watch way too much American Pickers for my own good. And I keep piles of strange and sentimental junk in boxes in my closet (I have a large shoebox full of letters that I wrote
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Life & Travel
Dim Sum. One of those all-is-right-with-the-world meals, perfect for a weekend morning (also there’s totally this smokin’ hot seating host at the local place we go to in NJ, so there’s that. We suspect he’s the owner’s son, and I’ll probably be married to him at some point. Ha.). Every time our cousins visit from
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Our family has never really been big on Easter. We usually have a big summer July 4th or Labor Day BBQ for family and friends; we pull out all the stops for Thanksgiving, whether we’re in the US or in Beijing; when Hanukkah rolls around, we can’t resist all the matzo ball soup recipes and potato
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It’s a relatively rare occurrence when the sheer delight and originality of a new recipe totally and completely makes your day. Today is that day, my friends. Okay, so at first glance this cake does kind of look like jalapeño cornbread or something with all those rand-o green specks in it. The cognitive dissonance caused
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This Savory Soy Milk Soup with Fried Dough, or Dou Jiang You Tiao, is a popular breakfast/brunch item in China. It’s the simplest thing you’ll ever make, after a quick trip to the Chinese grocery store. It’s basically a soy milk soup, curdled slightly with the vinegar, and flavored with scallions, sesame oil, pickled radishes
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As we creep towards middle age, Bill and I try to be healthier and avoid eating too much meat. We’re no health nuts by any stretch of the imagination…we’d eat anything and everything if we didn’t have to worry about the threat of muffin tops. There are countless times when the two of us walk
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So…I’ll admit that I didn’t think that the mulberry was an actual fruit before yesterday–at least not one that we still eat. I figured…eh, it’s probably one of those things that the Native Americans used to snack on and dye their clothes with (because these suckers dyed my fingers purple for days), or that the
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Hong Shao Kao Fu, (红烧烤麸) is a Shanghainese vegetarian cold appetizer. Kao fu is a form of wheat gluten, often sold dried, that tastes kind of like tofu. What a lot of people don’t know about Chinese food is the abundance of cold dishes often served before the main meal. This is one of those
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