Happy New Year!
Today is the Chinese New Year. This is the year of Dog.
This is going to be an important year for me. This is the year that my mother turns 60 -- she is a Dog. This is the year that I must propose to be able to stay in the Economics Ph.D. program. This is also the year that I will try to be on the job market. Please, someone out there, give me a job. :)
To start the New Year auspiciously, I made a big New Year Eve dinner last night, with eight dishes. I had been fretting over turning my culinary heritage into a complete joke, but all of the dishes turned out fine, thanks to the Internet. I found many tips and recipes on a Chinese Internet portal.
We Chinese love to give esoteric names to dishes. You really need to be familiar with our culinary art to know what these names refer to. Otherwise, you might stumble upon something you completely dislike, since we pretty much eat everything that walks on the ground, flies in the sky, or swims in the ocean. (Why else do you think we would have SARS? :)) Since I am so proud of my culinary achievement, I am presenting you the menu, sparing you all the artistic names, however. I made: meatball winter melon soup, aster indicus with tofu, deep fried stuffed lotus, shrimp egg tofu, egg white with crabmeat, Hainan chicken (that was a take-out), mushroom bok choi, and fried sweet rice cake for dessert. I hope a full stomach will bring good fortune to my family and me.
This is going to be an important year for me. This is the year that my mother turns 60 -- she is a Dog. This is the year that I must propose to be able to stay in the Economics Ph.D. program. This is also the year that I will try to be on the job market. Please, someone out there, give me a job. :)
To start the New Year auspiciously, I made a big New Year Eve dinner last night, with eight dishes. I had been fretting over turning my culinary heritage into a complete joke, but all of the dishes turned out fine, thanks to the Internet. I found many tips and recipes on a Chinese Internet portal.
We Chinese love to give esoteric names to dishes. You really need to be familiar with our culinary art to know what these names refer to. Otherwise, you might stumble upon something you completely dislike, since we pretty much eat everything that walks on the ground, flies in the sky, or swims in the ocean. (Why else do you think we would have SARS? :)) Since I am so proud of my culinary achievement, I am presenting you the menu, sparing you all the artistic names, however. I made: meatball winter melon soup, aster indicus with tofu, deep fried stuffed lotus, shrimp egg tofu, egg white with crabmeat, Hainan chicken (that was a take-out), mushroom bok choi, and fried sweet rice cake for dessert. I hope a full stomach will bring good fortune to my family and me.
