Jennifer J. Chow's Blog, page 60

First Book Crush

In keeping with the theme of “My Fortune Cookie Life” (see sidebar on this page beneath the blogging awards), Mondays will now be dedicated to posting about actual fortune cookie messages I’ve received. A collection of strange and sometimes beautiful sayings have crossed my dining table over the years.

“Your love life will be happy and harmonious.” –fortune cookie message

I was reading Josh Hanagarne’s memoir, The World’s Strongest Librarian, where he details his life with Tourette’s and his love of books. Early on in his childhood, Hanagarne fell in love with Fern, the girl from Charlotte’s Web. In fact, his mom even caught him kissing her picture on the page once.

I also fell in love with reading from E.B. White’s book. However, I fell in love with the pig. That’s right. I was a very heartfelt pig advocate for a while. My dad even purchased a stuffed pig for me, about the same length as my entire body–I had him as a lovey for years! At dinner, I would sometimes protest eating pork (or at least, cover poor Wilbur’s eyes).

My first human crush came from the Anne of Green Gable series. Oh, that Gilbert Blythe! Okay, I admit I didn’t like his attitude in the beginning, but later on, he matured. I always liked the pairing together of childhood friends, and he did end up being a handsome and noble doctor.

What was your first book crush (story or character)?

 

 

Foodie Friday: Stir-Fried Tofu

Stir-fried tofu: sizzling bean curd straight from the wok

Tofu is wonderful. Even back in 220 A.D., archeologists found pictures indicating the preparation of soy milk and tofu. It’s been suggested that tofu made its appearance in northern China during the Later Han Period.

Made from soy milk, tofu can range in texture. It’s absolutely silky when made fresh and feels refreshing eaten in cool blocks. It’s also a great source of protein, so you can substitute it for any kind of meat in a stir-fry dish. Since it’s bland, it tends to take up the flavors of the other ingredients surrounding it.

I recently tried a stir-fry dish that incorporated various textures in it: the softness of tofu, the crunchiness of bean sprouts, and the chewiness of seaweed strips (see photo below).

Tofu is one versatile food. Here are a few other ways I’ve had it:

Stuffed tofu : Pieces of tofu with a seafood filling (I made these with my mom as a kid; sometimes we used to stuff bell peppers with the same savory fish paste)
Stinky tofu: So smelly, but so good. I prefer getting mine straight from the street vendors. It’s fermented, so it’s got a strong kick to it.
Tofu fa : A dessert dish, soft like pudding. It’s combined with a sweet syrup with ginger flavor to balance out the sweetness.

I’ve mentioned on my blog before that I actually have a cookbook entirely devoted to tofu recipes. It’s got everything from tofu dressing to tofu tacos. (The only thing that didn’t work so well for me was tofu cheesecake. I guess you can’t expect it to really imitate cream cheese.)

What tofu dish have you tried?

Modern Day Summer Madness

“It is difficult to get off a tiger’s back.” –Chinese proverb

Summers are officially crazy. I remember taking out my bike as a kid and riding around the block. Or swimming in the pool and splashing in the water with no schedule to follow. Nowadays, weekends are filled with hectic events (I’m not sure whether this is a result of a bigger social network or a more hurried modern pace).

Here’s a bit about how my summer’s been like riding on a tiger:

Travels:

June–going to Las Vegas and attending the ALA Conference for a book award
August–visiting Seattle and participating in two book talks
Plus two other extended family vacations in between

Troubles (trivial):

Getting locked out of the house (thanks, kids!)
Having babysitter woes (someone forgot to babysit)
Pumping a pool (FYI, those large inflatable ones cannot be pumped by hand)

I’m used to having a regular schedule during the academic year. It keeps me grounded and provides me with more consistent time for writing. Nevertheless, I found ways to keep my creative mind active.

For example:

Inspiration:

Balloon Art: Experiencing a carnival day and seeing a balloon artist at work (see above photo. I think I’ll retire my balloon pump and my repertoire of one doggie design now.)
Gourmet Food: Enjoying an authentic Koreatown BBQ restaurant (where the sliced meats looked like delicate platters of sushi and tasted extra fresh)
Rock Quotes: Reading inspirational lines etched into stones (my friend has one labeled “gratitude,” so that she’s reminded of the right attitude everyday)

Involvement:

Books/Magazines on Writing: learning and improving my craft via literature (also helps inspire me to write more)
Online friends: joining new virtual groups (they seem to have one for everything now–LA writers, Asian American writers, mom writers, etc.)
Writing time: carving in hours and working on new stories (note: am very thankful for summer classes for the kids)

How was your summer?

Foodie Friday: Katsu Burger

My first…

Katsu burger: breaded burger, Japanese-style

A revitalized burger with Asian flair! Katsu is equated with crispy panko-coated foods (think: tonkatsu). Although katsu can be translated to “cutlet” (the English word was first transformed to “katsules,” and then shortened), it’s associated with breaded goodness. Akin to a deep-fried treat at the county fair, the katsu burger is an innovative take, an actual beef patty cooked with crispiness and sprinkled with condiments like Japanese mayo and tonkatsu sauce.

At Katsu Burger in Seattle, there was also other protein choices available, like the tofu version topped with miso, but I stayed with the original. I really enjoyed the twist on an American classic. Unfortunately, I just discovered that after three years of devoted culinary skill, the restaurant is closing down! It’s a bittersweet moment to write this post, but I’m grateful for the opportunity to have eaten a delicious fusion dish.

What favorite thing (food or otherwise) has been discontinued in your life?

 

Inspiration through Seattle

“Serving the powerful is like sleeping with a tiger.” –Chinese proverb

Power and sleekness combine in a tiger’s body. Likewise, Seattle exudes the same majesty.

I took a recent trip to Seattle for a combination of sightseeing and book talks. Here are some categories in which I was inspired by Seattle’s powerful vibe:

Art

Chihuly. Dale Chihuly creates artwork from blown glass. I was first wowed by his work at the Franklin Park Conservatory in Ohio, where his sculptures mixed with exotic plant life. I love how his shapes are so unique; the hues and textures of the pieces change in different lighting and from various angles.
Raven Rocks Gallery. Located in Greenbank Farm, this space provides a home for local artists. I was amazed by the stories I read about how people came to the creative life. It was particularly inspiring to read about those who had transitioned from other professions to follow their true dream.
Panama Hotel. The Panama Hotel was built in 1910 by a Japanese architect. The basement led to a popular bathhouse for Japanese Americans in its earlier years. During WWII, the space also housed belongings for those interned at camps. Additionally, Panama Hotel was the inspirational building highlighted in Jamie Ford’s NYT-bestseller, HOTEL ON THE CORNER OF BITTER AND SWEET.

Nature

Lake Serene. A 8-mile hike takes you to Lake Serene and back. Located near Monroe, it offers spectacular views of some waterfalls, including the Bridal Veil Falls. At the top of the trek, there is a beautiful clear lake nestled between trees and snow-capped mountains.
Carl S. English Jr. Botanical Garden. Right next to the Ballard Locks lies a beautiful green expanse. Housing numerous flowers and offering shade to picnickers, it’s a wonderful place to relax. I love how such an oasis exists in the heart of the city.
Whidbey Island. A day trip or an overnight stay away from Seattle yields Whidbey. A wonderful island with peaceful driving lanes, it boasts forts, rocky beaches, and forest greenery. The Deception Pass Bridge provides an interesting view of swirling eddies below (as cars rush by your side), and the nearby state park is a quiet place of lush trails.

Food

Pike Place Market. Seattle’s original farmers’ market offers flavorful samples. There’s also a nearby crumpet shop which serves the English breakfast treats hot off the griddle. Plus, where else can you see fish throwing (by merchants to wrap up seafood purchases)?
Seafood. How can you go to Seattle without trying their seafood? The sushi was top-notch and very fresh, but the mussels really won me over. Local Penn Cove mussels melted in my mouth. They weren’t chewy at all and delivered a tenderness that was heightened by just a bit of seasoning.
Local dives. Recommended to me by a friend, I tried out Paseo’s. It serves delicious and huge Cuban sandwiches. A bit messy to wrangle and devour, it definitely hits the taste buds with savory spice. I was also introduced to another place that served a katsu burger. (Find out more about it this Friday on my next foodie post.)

Foodie Friday: Red Bean Smoothie

Red bean smoothie: shake with sweet red beans

I’ve tried red bean-inspired desserts before. It goes well with cold sweets, like ice cream and popsicles. Recently, though, I drank a red bean smoothie, and it’s my new favorite. The beans are well-blended, and the whole beverage ends up tasting like a milkshake. It’s also not too sweet, and the beans provide a dash of protein and fiber, so you can convince yourself it’s healthy.

What do you drink to cool down in the summer?

Literary Fellowship–PEN Center Emerging Voices

“A cornered rat will bite the cat.” –Chinese proverb

Don’t get desperate, get help. Los Angeles writers with potential, do you need assistance?

Here’s a fellowship for you: PEN Center Emerging Voices Fellowship. The program provides an eight-month fellowship for new writers. It’s meant for those who “lack access to financial and/or creative support. ” The deadline is August 11th (for the application to be received).

Some further details:

Provides mentorship
Offers classes focused on genre
Hones public speaking skills
Includes $1000 stipend
Runs from January to July

Find out more at their website.

I’ll also be applying, so wish me luck!

 

 

Foodie Friday: Spicy Salted Pork Chops

Spicy salted pork chops: spiced, deep-fried pork

This is a really simple recipe that utilizes different flavors. I love the combination of salty and spicy with this pork chop. Albeit, it’s probably not the best food health-wise, but it brings up a lot of tasty memories for me. Pork chops are a bit hard to share, so if you’re in a group, you can get a similar dish with shrimp or squid.

Please share a simple recipe that evokes a nice memory for you.

 

Exploring Elance

“When a tree falls, the monkeys scatter.”–Chinese proverb

Novelists don’t make a lot of money. “Don’t quit your day job” is oft-touted advice. I don’t want my novelist “tree” to fall down, so I’ve decided to do some extra types of writing on the side.

(This, by the way, also applies to retirement, as my UCLA professor once said. Instead of relying on a single source of income, like Social Security, you need to have other supports in place. Besides SS, his examples were: Pension/401K, Savings, and Networks–friendships or family relationships, preferably with younger individuals who will be more able-bodied than you as time goes on.)

My backup writing plan is… Elance. Over the years, I’ve encountered quite a few friends who have used this online freelancing site. I’m currently working on a profile, and I’m hoping to take on extra projects while I also commit to writing books. Wish me luck!

Have you ever used Elance, either as a freelancer or as an employer? What was your experience like?

Foodie Friday First: Hong Kong Lemon Tea

My first…

Hong Kong lemon tea: iced tea with a refreshing lemon flavor

Yes, that is a boot mug.

Looking for a drink to cool you off this summer? Lemon tea is where it’s at. Here’s a recipe, complete with cutesy drawings. Very popular in Hong Kong, this drink uses a strong black tea as its base. Think of a dark, bitter brew counterbalanced by sweet sugar (or sometimes honey) and a squeeze of tart lemon. It’s iced tea, Asian-style.