Tuesday, June 24, 2025

inside health

sea ranch farm leaves
srf red veined sorrel
srf nasturtium
peas
toasted pecans
sheep's milk cheese
avocado
crispy chicken
champagne vinegar
garlic
honey
black pepper

more sea ranch farm leaves
srf strawberries
srf fennel
toasted pecans
avocado
garlic
meyer lemon
pecorino
black pepper

even more sea ranch farm leaves
champagne vinegar
olive oil
pecorino
black pepper
srf yarrow flowers
srf squash blossoms
(stuffed with cream cheese, pecorino, chives, garlic, scallions, burnt miso powder)

Monday, June 2, 2025

making dumplings with my mom

The last time I watched my home videos was when I was still in college, around 19 or 20. I thought they had gotten lost somewhere in my dad's junk mansion, and each time I returned home, I searched for them in vain. I'm 33 now, and I finally found them stuffed in a paper bag and hidden in the corner of the upstairs office.

I started bawling at the first sight of my mom on camera. She was holding me, just a few months old, playfully rocking me back and forth on the bed. The sound of her voice felt so unfamiliar at first. I had forgotten how young she sounded. During a week, I watched all seventeen DVDs that my grandpa had converted from VHS's sometime before he died. I watched with tenderness and heartache and longing, as I grew up under her careful supervision. Little Amelia was so serious and fearless and silly and afraid of being too far away from her mom. The way she loved me, and the way I loved her was so undeniable that I repeated over and over, Mom when will you come back? It was so clear that I was her little best friend, and she was my foundation in this world. I miss her desperately all over again.

When I reached year two in the videos, I witnessed one peaceful moment of making dumplings ahead of Lunar New Year with her and my nainai (grandma) off camera. Nainai hands me a wrapper with a dollop of meat filling, and I pinch the edges together with focus but not precision. The dumplings come out lopsided, not entirely sealed. From behind the camera, Mom says, "My precious baby doll, folding dumplings at two years old." And then, "Oh no no, this one got messed up," as I try to gather the wrapper edges into a bundle. "Try again," she encouraged while handing me another wrapper with meat filling dollop.

The next one is beautiful, she says. "Very beautiful, show Mom, let Mommy see!" she coos, as I hold up my barely-sealed dumpling, smiling proudly. The way I looked up at her breaks my adult heart. I was so so happy to win her approval. I set the dumpling on the plate full of my other flat half moons. "When Dad comes home, he'll eat wrapper soup. This plate is all for Dad, right?" she teased, proud still of my flawed dumplings. I fold a few more, holding each one up to show my Mom, waiting for her congratulations each time. I can hear the pride and excitement in her voice, as if being my mother was the greatest joy in the world.

She eventually sets the camera down so she can begin rolling out more wrappers next to me. And so I want to roll some wrappers out too - "just like Mommy." I watched Mom adeptly roll out more wrappers, flattening the little dough circles that my tiny hands couldn't flatten all the way. She does it so quickly, in between handing me a bigger rolling pin, a bigger cutting board, and a pile of flour, so I could join in. When she is done, she grabs another pile of unshaped dough, kneading it into a smooth ball, stretching it into a long donut, and ripping it into little balled pieces, estimating the portions by feel. She creates a giant pile of little dough balls, while chatting with me nonstop. I begin to cause chaos, ripping up her perfectly formed dough balls, as she proceeds to roll out more perfectly shaped wrappers. Nainai folds them into presentable dumplings. I continue to rip up more dough balls with the spoon that I demanded, churning through them faster than my mom can keep up, but she doesn't get mad. She thinks it's amusing. She calmly tells me to stop wasting all her dough.

"Two years old, and my baby is folding dumplings!"

"At three, she'll learn red braised fish."

"Then she'll learn roast duck."

"Look at her making hand-pulled noodles." As my little fingers rip and pull one of the dough rounds into two gluten ropes. I smile at my mom's sense of humor, enamored at the way she remains patient with me, as she tried to get dinner on the table.

I watch this scene front to back several times, trying to place myself in that moment in time. This memory of us making dumplings together had always been so blurry, illustrated by a few photographs of me Mom also took that evening. I had no idea that behind the scenes she could roll out wrappers that effortlessly. I had no idea that the well-worn rolling pin I still use was the same one she used thirty-some years ago.

Tuesday, August 6, 2024

bye july hello august

I'm sweating in the dark but I just wanted to commemorate the unusually productive kitchen evening I had to round out the end of the month. Time flies when your only plans are for yourself.

Step one: feed self.
 
Happy that I prepped one of two focaccia (corn, garlic, sesame, pork floss) slabs the night before because that just meant I had 3 big slices for lunch and one more big slice for dinner. Dinner gets a quick fried egg with perilla and Chinese sausage.

Step two: prep the second foccacia.
With learnings from the first that was not a failure per se, but could've been better. Also I did forget the cheese on the first one, so we will immediately correct for that here.
Mole paste, lightly fried in oil before topping. Corn. Shredded string cheese.


Step three: meal prep for tomorrow.
Also an easy step thanks to the now finished focaccia. A quick celery salad with the remains of my celery, a quarter onion, half a bunch of parsley leaves, salt, paprika, maple sugar, honey meyer lemon vinegar - something refreshing and acidic to counter the oily focaccia.

Step four: drink prep.
It only took one night for my ginger bug to come alive, so to capitalize on that, I dosed some into leftover raspberry juice to start a wild fermented raspberry soda.


Bonus step: roast a bag of freeze thawed strawberries for future strawberry sumac coffee cake.

Wednesday, July 31, 2024

pantry essentials

anticipating splitting my time and what is occupying the most brain space?
which items out of the pantry i would haul down with me.
and can i fit it in one bin? ish.

finally taking myself through this exercise.

every cookbook i read has an introduction section of their pantry essentials. it can be applied to general cuisines like mexican or thai, but at the end of the day, it's still through the lens of the author.
i refer to a lot of ingredients as essential for a chinese pantry, but i mean, if i lived out of my car, what items would become really essential? and specifically essential for me?

in my 6-compartment wine tote, limiting my sauce/condiment selection:
things for braising mostly
soy sauce
dark soy sauce
black vinegar
rice vinegar
sesame oil
fish sauce

in my pantry box:
mole paste
dried pineapples
mung beans
quinoa
lentils
dried shiitake
bonito
kombu
unopened bag of gluten free flour
white rice
my remaining box of tinned fish
dried noodles
canned chickpeas
canned pumpkin
canned refried beans
fruit powders - blueberry, maqui, mulberry (in an effort to become a smoothie person)

in my fridge organizer box:
usually full of weird (sometimes forgotten) ferments, misos, bags of pickled things, misc jars of jams. i can't be too overzealous with this one as i won't really have a cold box in transit. whatever it is, must also fit in my modest little yeti cooler
miso
oyster sauce
vinegar collection - malt, grapefruit, veg scrap red wine
syrup collection - 
yeast

in my bake box:
vanilla
honey
cinnamon
jasmine extract
pandan extract

things i'll resolve to buy as needed:
AP flour
sugar
butter

okay so in conclusion, it's not so much an essentials list and more of a what I have and need to use list.

Thursday, February 8, 2024

Maddy

Certainly not the first Heritage Dumpling I traveled for, but the first that had peaceful staycation vibes. I finally made my back to Madison for the first time since graduating 7 (!) years ago, and after everyone went back to their real jobs, I still had two days to make myself comfortable in Maddy and Luis's kitchen. Oh and it was beautiful. I spent alllll dayyyyyy cooking and even went out to their garden to pick some ingredients. And then I felt like a happy housewife with everything ready and warm when the couple got home from work. Maddy was first. Maddy identifies as American with European heritage (Jewish and Italian). I met Maddy in graduate school but slightly later than the rest of the frands because she wasn't at the crazy obstacle course department orientation thing. She was still interning at Lindt, and when she came back, I was like no omg she's too cool for me. As it turns out though, Maddy's tactic for making friends is similar to mine: feed them and the right ones will keep coming back.