Jennifer J. Chow's Blog, page 43

Marriage Curtails Cancer

“A beautiful person is with you, confide your problems.”

The c-word: Cancer. I’ve had so many friends and family battle this monster. Sometimes I feel like Mona AlvaradoFrazier when she talks about her friend Michele Serros: https://alvaradofrazier.com/2015/01/06/michele-serros-author-poet-friend/

I wish there was a four-letter word I could use in conjunction with this devastating illness: Cure. And here’s another c-word: Curtail. Well, at least marriage has been shown to help…so let love birds sing!

Unfortunately, that doesn’t mean the C-headed beast doesn’t claw couples as well. But it is wondrous to see the spouse that stands by their mate. Because although the big C can chomp on physical weakness, it can’t sever emotional strength.

Foodie Friday: Milkfish

Milkfish: herringlike fish

Every time I see this on the menu, I think it must be a yummy fish with smooth (milk-like) consistency. Unfortunately, this variety happens to have a lot of bones. I prefer meatier fish, but since there’s a huge milkfish industry in Taiwan, I often get this when I go back.

Fun fact: Milkfish is commonly found in the ocean waters near Southeast Asia.

I’m on Spring Break!

Happy spring break, y’all!

For today, I’m redirecting you to L.L. Kane’s page for my recent author interview:

https://lindaleekane.wordpress.com/20...

Enjoy!

 

Foodie Friday: Snow Drop Flowers

Snow drop flowers: edible flowers, often boiled with anise

Snow drop flowers are used in traditional Chinese stews. The petals add a sharp tang to healing broths. These edible flowers are often paired with anise or five-spice to increase the potency of herbal remedies.

April Fools!

(But I hope you enjoyed the lovely spring photo!)

Ching Ming

“It is now, and in this world, that we must live.”

I’ve written about Ching Ming before. This year, it falls on April 4th. (Ironically, the number four sounds like the word death in Chinese.)

Sadly, I lost someone I loved last year. So this time around, I’ll be doing a lot of remembering and reminiscing.

Here’s a snippet of something I wrote while in anguish:

Ramen Bones

Ramen, a rectangular plot of bleached whiteness. I tore the package open, staring at the bone white. My hands itched to eat the whole chunk dry, but my mind intervened. I reached for the pot and boiled the water. I watched the noodles lengthen, a mass of snakes hissing at me.

 

 

 

Foodie Friday: Frog Cake

Frog cake: frog-shaped pancakes

Spring is here. Flowers burst into bloom, and life abounds. Did you know that some species of frogs start singing with the rise of warm temperatures? In honor of this season, I’m doing a quick post on frog cakes that we ate at Taipei Zoo.

They are classic vanilla-flavored pancakes with a cream filling, a little bit like taiyaki. I think they taste even more delicious because of their cute animal shape.

Happy spring! 

Tax Time

“Get into the spirit of the times.”

It all used to be so simple. I would pop my W-2 figure onto the tax return. (In high school, I even took classes and volunteered my time to help others fill out their IRS paperwork.)

Nowadays, I’m trying to juggle all that math. Last year, I needed to make sure I had everything pertinent categorized:

Deductions for home office, research, etc.
Travel expenses for speaking engagements
Inventory of books on hand and sold
1099 form from publisher

Multiply all that by three for this year. I’ve got three novels floating around and sources of income from publishers, along with my own self-publishing effort in e-book, print, and audiobook formats. And don’t forget my freelance editing revenue and anything extra from short story publications or contest wins. I count it all a blessing, but still it takes a lot of accounting to figure everything out.

Hmm. Time for a tax accountant?

Happy tax season to you all!

Foodie Friday First: Buddha Jumps Over the Wall

Buddha Jumps Over the Wall: an enticing soup made with a variety of ingredients

I drank this in Taiwan, and it’s chock-full of seafood and vegetables. Supposedly, it is so tempting that even a Buddhist monk (who is vegetarian) would jump over the wall to eat it–hence the unique name of the dish. However, I actually found there to be too many flavors to really enjoy them all.

Some recipes boast up to thirty ingredients. Here’s an article on how one chef makes his dish. That being said, it’s a great soup when the weather’s cold because it’s so hearty.

On a side note: The classic dish uses shark fin, but because of shark conservation efforts, this is thankfully being phased out.

Brain Games

“Luck favors prepared mind.”

It’s true that you can learn new things in life. For example, my neighbor challenged himself to build harps in his spare time. Now, he’s got over a dozen models and volunteers his time playing at the local hospital to cheer up patients.

Some scientists also tout games as a way to boost mental capacity. There are both arguments for and against a new surge in apps and other puzzles in order to keep minds active.

Recently, I saw (and purchased) this new card game at Target. It’s Sushi Go! and involves creating sushi platters (rolls, sashimi, tempura). It’s pretty fun trying to outwit other players by creating the best food combos to get the most points. It also takes calculation and awareness of how other people are playing. And be forewarned: It can make you hungry!

What’s one of your favorite games to play?

Foodie Friday: Spare Ribs

Spare ribs: classic dim sum dish with steamed ribs

Although I’m a big fan of dumplings and little bites, I still enjoy heartier dim sum dishes as well. One of these: traditional steamed spare ribs. The ribs have a savory flavor that is enhanced with a liberal garnish of fermented black beans. Here’s a simple recipe for those who want to try it out in the kitchen.