Jennifer J. Chow's Blog, page 42
May 16, 2016
Cherry Blossoms
“Imagination is everything. It is the preview of life’s coming attractions.”
I’ve always loved cherry blossoms. Their luscious petals remind me of springtime and hope, helping me dream of goodness in the world. I know I’m fortunate to live close to places that hold annual cherry blossom festivals that celebrate the flowers and the beautiful culture of Japan.
When I visited the local Japanese market the other week, I saw this night light and had to buy it!
Fun fact: Along with the chrysanthemum, the cherry blossom is Japan’s national flower.
May 13, 2016
Foodie Friday: Thousand-Year-Old-Egg
Thousand-year-old-egg: salty, preserved egg
Tofu with thousand-year-old-egg (lower right of bowl).
Okay, so they’re not really 1000 years old–although they might look it. With a gray center and jelly-like dark exterior, the seem like mutated eggs. In actuality, they’re just marinated for weeks to months in a special mixture (including alkaline clay).
They pack a punch and are quite salty. Some people like to eat them alone, but I think they’re much better paired with something else. I prefer them in congee. Preserved eggs are considered a delicacy and are used to take away heat from the body.
Fun fact: They’re also known as “pine-patterned eggs” because of the flaky lines that form on their outer layer.
May 9, 2016
Facebook’s For Older Adults, Too!
“You will always be surrounded by true friends.”
Happy Older Americans Month!
Do you think technology’s just for the young? Nope. There’s an upward trend in those 65 and up to connect via social networks. Apparently, senior users love to be on Facebook for “surveillance” purposes–to see how kids and grandkids are doing. I think the communication can go both ways. Find out how your favorite older adult is doing by looking online!
Fun fact: Chatting and wall posting are primary activities for older Facebook users.
May 6, 2016
Foodie Friday First: Vegemite Sandwich
Well, I finally tried the traditional Down Under staple.
Vegemite sandwich: yeast extract on bread
Really, when you describe it that way, it doesn’t seem so exciting. I think the dark brown Australian paste that makes up the key ingredient is an acquired taste. It’s supposed to be chock-full of B vitamins, though! The flavor really reminded me of fermented soy beans. Think: really salty and thick soy sauce. It won’t be my standard breakfast food, but all the more power to you Aussies!
As an extra, check out the “Down Under” music video from Men At Work.
Fun fact: President Obama’s opinion of vegemite? “It’s horrible.”
May 2, 2016
Gone Publisher
“Failure is the chance to do better next time.”
It’s like Gone Girl but without the twist. So my publisher (Booktrope) is closing its doors at the end of May, after having launched almost 1000 books into the world. It was definitely a shocking and heart-wrenching announcement.
Where does that leave Dragonfly Dreams? Great question. There’s an option of republishing or just leaving it on the curbside. I’ll have to sort out all the legal terminology and tangles before making a final decision.
My warmest thoughts go out to fellow Booktropers. Here a few more takes on the upcoming disappearance of Booktrope:
https://sharkbaitwrites.com/2016/04/3...
April 29, 2016
Foodie Friday: Yellow Sweet Potato
Yellow sweet potato: starchy, sweet root vegetable
Now I’ve eaten yams in the U.S. (although actually, true yams are bland-tasting) and sweet potatoes (with very pale inner flesh)…But in Taiwan, I ate yellow sweet potatoes. They’re definitely a lot sweeter than the American pale version–more akin to the bright orange counterparts used in Thanksgiving cooking.
Eating them steamed results in a quick and delicious snack or breakfast!
Fun fact: Sweet potato plants grow beautiful flowers.
April 25, 2016
NATWA Conference
“You will touch the hearts of many.”
I had a great time at the annual North America Taiwanese Women’s Association (NATWA) convention! It’s a chance to get together with first-generation and second-generation Taiwanese, to bond and to enlighten one another. This year’s theme focused on compassion.
Here a few highlights from the weekend:
Margaret McCaffery (she fought against human trafficking and is now focused on a re-entry program for the ex-incarcerated). Her life is an inspiration of service, the latest of which is the Mustard Seed Project (http://www.soroptimistcoralgables.org... also loved the poem she shared from Jayne Brown called “Finding Her Here.” Here’s my favorite stanza:
I am becoming the woman I’ve longed for,
the motherly lover
with arms strong and tender,
the growing up daughter
who blushes surprises.
I am becoming full moons
and sunrises.
Gerrit and Mei-chin van der Wees (they’re editors of the Taiwan Communiqué). After spearheading a consistent publication of 35 years, they’re finally retiring. The journal offers wonderful insight into Taiwan happenings over the past several decades. (www.taiwandc.org/twcom)
Body Image Panel with Tammy Chang, Dr. Lisa Wang, and Dr. Sophia Yen (nutrition and fitness coach; psychiatrist; and pediatrician, respectively) They offered tips on how to deal with body image concerns for both young children and older adults. I loved their emphasis on the mind-body connection and how beauty is not just about physical appearance. I also heard about an exciting website that features strong and diverse female role models (http://www.sheheroes.org/).
April 22, 2016
Foodie Friday: Ground Peanut Cookies
Ground peanut cookies: crumbly rectangular peanut treats
This is one of my favorite childhood treats along with White Rabbit candies. I have good memories of sharing this snack with my dad. (What can I say? We’re both peanut lovers.)
It comes shaped in rectangles. Watch out, though! There are flaky layers that cover the ground peanuts inside, and everything crumbles at the slightest touch. It’s like a Jenga cookie.
Some of my go-to munchies come from pleasant childhood times. What about you?
April 18, 2016
Tracking Rejection
“Failure is not defeat until you stop trying.”
As any working writer knows, pushing your stories out involves rejection. Even J.K. Rowling displayed a rejection letter on Twitter to encourage other artists to persevere.
I’ve been in submission mode recently. For short stories, I used to plug information into a spreadsheet, but now I send stuff out into the ether and wait for a reply. Often, magazines have their own submission system, but some also use Submittable. If you set up an account there, you can track your short story entries.
Another useful tool is QueryTracker, which helps organize responses from agents and publishers. I’m currently using an Excel spreadsheet for my manuscript submission, but I still pop into QT to read users’ comments (they give a lot of insight into response times). Forums in Absolute Write also help in figuring out which agents and publishers to approach.
My stats so far?
3 form rejections (for ms)
1 partial request (50 pages of ms)
1 rejection (short story)
My writer friend told me, One more rejection means one step closer to an acceptance. Sometimes it doesn’t feel that way, but at least I’ve kept everything organized!
April 15, 2016
Foodie Friday First: Aebleskivers
I ate my first…
Aebleskivers: Danish pancake balls
A few hours away from Los Angeles lies Solvang, a Danish-American community. Its name translates to sunny meadow. Immigrants from Denmark established themselves here, partially because of the local folk school, where cultural traditions and other skills were taught.
Aebleskivers are traditional pastries made around Christmas. They are cooked in a special pan with hemispherical indentations. Once they bubble up, the pancakes are turned over using a knitting needle (or fork). Then they’re able to be cooked into a spherical shape.
The pancakes aren’t sweet at all, so a dusting of powdered sugar goes on top. They’re also accompanied by a fruit jam (usually raspberry) to give it more sweetness. Aebleskivers are not the most dessert-like treat, but they offer a great taste of culture.
What cultural delights have you tried?
