Since I started learning how to cook, I discovered that making soup is pretty easy peasy. I don’t know why I used to be so intimidated by the thought of making soup! Of course there’s a lot more sophistication/refinement to develop in my technique, but as a newbie, I’m happy with the results so far.
Chinese New Year starts this Friday! Chinese holidays always make me wish that I was a kid again, at home with my family. When I feel like that, not even alcohol can make me feel better. Only food can.
So I decided to try making Chinese tea eggs. We used to eat Chinese tea eggs all the time growing up. Now, not so much. I don’t even see it very often in Chinese cafes or delis up here in the Bay Area. Maybe my tea egg radar is a little off, guiding me to the wrong places.
We bought a pumpkin to decorate for the holidays and now that the holidays are over, my frugal immigrant side can’t imagine throwing a perfectly good pumpkin away. So wasteful!
I read a lot about how decorative pumpkins don’t make for good puree, since they’re bred for their looks and not their flavor. Well, flavor can always be amped up with a pinch of this and a dash of that. I experimented with a couple of spices and the result was very holiday-y.
Now that the holidays are upon us, I’m not-so-secretly excited by the thought of eating holiday party food (cheese balls! peppermint bark! anything and everything fried! who can resist?!) but I know I need to not go too crazy if I want to feel like a normal person come January. These Strawberry Santas are going to be the secret weapon in my arsenal.
Now that the cold weather’s set in (yes, 60 degrees is cold, especially for an LA girl) I’ve been constantly craving soup. And now that the Thanksgiving eat-a-thon is over, I need something that’s satisfying but won’t trigger flashbacks of turkey-stuffing-pumpkin pie guilt.