Lunar New Year 4723 (2025)

The two-week long Chinese celebration of the Lunar New Year begins on Wednesday, January 29 – it’s 4723, the Year of the Snake.

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This year’s celebratory feast featured a whole steamed fish stuffed with ginger, scallions, and onions, bedecked with pea shoot sprouts, chives, and cilantro as the centerpiece.


Accompanying the star of the show was char siu chow fun…


…and an experiment involving a stir-fry of shiitake mushrooms and onions cradled in bok choy, both side dishes boasting a host of traditional ingredients.

The snake is known for a myriad of characteristics depending upon where you do your research: it is associated with transformation (snakes shed their skins), charm, elegance, sensitivity, effectiveness, adaptability, intelligence, determination, and resourcefulness.

One of the traditions that make this holiday so extraordinary is the way in which wordplay and homophones factor into the selection of dishes specially prepared to mark the occasion. For example, at festive gatherings a whole fish will be served, because the word for fish (yu) is a homophone for surpluses.

And speaking of determination and resourcefulness, there was a time a few zodiac signs ago that it looked like my Lunar New Year luck had run out in terms of another one of its traditional foods. It was a mystery involving a particular nian gao (the traditional sweet rice cake and a homophone for high year) that resonates to this day.

Want to know what happened? Please read my tradition-packed short story, “The Case of the Uncrackable Case!”
 
 
新年快乐! Xīnnián kuàilè!
恭喜发财! Gong hei fat choy!
 
 

“Thai” Red Vegetable Curry

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Another instapost since we’re on the subject of curries.

This one was reasonably Thai. Oyster mushrooms, pea shoots, green beans, red onion and cilantro elevated with a packet of Thai red curry paste I had in the freezer, served over Shanxi planed noodles which is when it stopped being “Thai.”
 
 
Stay safe, be well, and eat whatever it takes! ❤
 
 

Curry Cauliflower

This is an instapost. An instapost is what happens when I make something tasty that was effortless to prepare and reasonably photogenic but there’s no overarching storyline associated with it because, well, time.

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Curry cauliflower served with basmati rice and paratha.


Reheated leftovers, having consumed all of the paneer and polished off the paratha on the previous day.
 
 
Stay safe, be well, and eat whatever it takes! ❤
 
 

Seeing is Deceiving

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How do you follow two months of indulgent Thanksgiving and Christmas feasting accompanied by a generous complement of seductive leftovers plus a procession of hypercaloric desserts without incurring post-holiday anticlimax?

Should you simply resign yourself to the prosaic with a homespun brunch like eggs and sausage, home fries and an English muffin?

Fat chance. And I use the word ”fat” advisedly. Because what you’re seeing here is more than meets the eye.

Those are sunny side up fresh duck eggs and the sausages are Chinese lap cheong made with duck liver; the home fries are anointed with white truffle oil and the English muffins are slathered with my homemade trifoliate orange and cranberry marmalade.


Oh, and a side of homemade johnnycakes.

So thanks to Santa’s sleight of hand I was able to cobble together this antidote to post-holiday culinary blues!
 
 
Stay safe, be well, and eat whatever it takes! ❤
 
 

Rumpumpumpom – A Christmas Cocktail (2024)

I wrote this poignant piece in 2020 and nothing much has changed. So here it is again ICYMI. For best results, please read slowly.

Merry Christmas to all the lovers out there.
 
 
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Okay, I freely admit it. As a countermeasure against COVID stress and concomitant dumbfounding national politics, I started listening to Christmas music earlier this year. Much earlier. Like when it was still light out at 8pm.

It seemed that every day brought some new, depressing wrinkle to the headlines, and in order to survive, many folks went on a quest to find something, anything, that would provide some meaning, a dependable sense of personal stability. For me, at least, there was comfort to be gleaned from hearing the cozy, ageless tunes of a generally happier time that, unlike the news, required no rapt attention, songs that just droned their continual backdrop of falalalalas, hohohos, and parumpumpumpoms.

Now, the essence of an earworm is repetition. Rumpumpumpom. Taken out of context, what does rumpumpumpom even mean? From its relentless, nagging reiteration, I kept sensing that the word itself was on a quest to find its own meaning – that sense induced, to be sure, because it was five o’clock Somewhere – another prophylactic conceit that has gained popularity during these times – and my appreciation for that pastime led me to conclude that the rumpumpumpom conundrum would be solved if only it had a proper definition.

And now it does.

Behold the Rumpumpumpom, my custom Christmas cocktail.

Start with a base of RUM mixed with Hood PUMpkin eggnog, in proportions to taste and proximity to the aforementioned hour of the day. Float a glug of POMegranate juice into the mixture and drag a toothpick (or similar) through it to create a festive holiday design (admittedly not my strong suit). Garnish with PUMpkin seeds. Et voilà: Rumpumpumpom with a raison d’être.

Much to my surprise, it actually worked. Rum and nog are a classic couple and the tangy tartness of the pomegranate juice cut the sweetness of the pumpkin eggnog. By the time I had finished tinkering, it was eight o’clock Somewhere and by then I was easily entertained by the red juice and green seeds accidentally providing unintended Christmassy accents. Time for some photos and a few final taste tests….
 
 
And now…it is midnight Somewhere. The quest has been fulfilled, the music has run its course, the room is silent and serene.
 
 
And Somewhere, Someone with more artistic talent and a steadier hand could no doubt squiggle a Paloma Picasso-esque Christmas tree to float atop this libation, perhaps even trimmed with a solitary pomegranate ruby at its apex — and we would toast the holiday together.
 
 
A boy can dream.
 
 
 
 

Homemade Christmas Cookies, Day 5 – Linzer Cookies

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Linzer Stars

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Finely ground almonds figure into in the sweet, tender dough; the filling is made from red currants that I bought when they were in season and preserved in anticipation of this maniacal operation. Why maniacal? Look closely and you’ll see that the powdered sugar blankets only the outer section of the star, yet the inner red star shines snow-free.
🍪🍪🍪🍪🍪

Follow along to see how I do it:

Start with solid backs.

Add preserves around the perimeter but not in the center. (Neatness doesn’t count.)

Match tops to bottoms.

Let it snow, let it snow, etc.


Squirt a blob of preserves into the cutout.

Now here comes the maniacal part: For each cookie, use a toothpick to draw out the five points of the star.

Et voilà!

The cookies are complete and packed up. Here’s the negative space that was left behind!
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️

HAPPY HOLIDAYS!!!
🎅🎄☃️❄️
 
 

Homemade Christmas Cookies, Day 2 – Biscotti

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Biscotti

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These twice-cooked treats (aka cantuccini) are laden with toasted almonds and dried cherries that I simmered in Amaretto. Delicious dunked in coffee for breakfast, wine for dessert (as they do in Italy), or cocoa for snowstorms.
🍪🍪

Stay tuned: more cookies to come!
 
 

Homemade Christmas Cookies, Day 1 – Identity Crisis Cookies

When I bake Christmas cookies, it’s the same cast of characters every year. Not that this old dog can’t learn new tricks, it’s just that after I’ve made my signature treats, I usually don’t have enough energy left to take pictures of them. (Although somehow I do manage to muster the energy to consume them!)

So here are some past photos of those goodies. Enjoy!

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Identity Crisis Cookies

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So named because I couldn’t decide whether to make chocolate chip or oatmeal raisin or toasted coconut pecan and since I had all of those on hand…well, you get the picture.
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More to come….