Loooong

I’m incredibly uninspired today, mostly because I spent all day trying to be a computer geek and install a linux virtual machine. Who needs 276 updates ever? Ok — except Windows.  But there’s a recipe, of course, to go with my boredom-fueled post, featuring this baby right here:

No, I’m not growing green beans on top [...]

beijing, part 3

Isn’t it pretty? This recipe — the third part of this very short series — is delicious, vibrant, and somehow, fitting for the start of spring. I even planted my own Chinese chives this week, with hopes that they would get an early start this spring. The chives are a perfect match [...]

beijing, part 2

I promised you a couple of crowd pleasers, and this dish is definitely one of them. Provided, of course, that you like mushrooms. The recipe I want to share with you today features no less than four different types, though really, I urge you to experiment with them all. Mushrooms are fascinating, occasionally [...]

beijing 2004

So — have you guessed yet? The photo in the last post is pi dan — preserved duck eggs, otherwise known as thousand-year-old eggs. They’re basically duck eggs that have been left in a paste of quicklime, salt, and ash, among other things, for a few months, until their shell takes on a [...]