Dinning Heaven


That said, there are still many more wonderful restaurants that I have yet to visit in New York. But I'm making my way there!
I have no destiny; I have only a path, with many fragile moments.


That said, there are still many more wonderful restaurants that I have yet to visit in New York. But I'm making my way there!


VERSUS
Where you find one, you will very likely find the other right across the street or a few stores down. They are also rivals in their native Korea. I guess we all have different tastes, but consumers are usually the winners when there is competition.

6) The plum meat I used for oatmeal topping - extremely delicious. I wolfed down the oatmeal (ok so I was hungry too).
7) I couldn't figure out what to do with the sugar plum sauce until I just figured I might as well try to make sweet and sour chicken with it.
8) I had some chicken breast meat that I removed from the chicken I bought 2 weeks ago, which I marinated with small amounts of salt, soy sauce, and corn starch and put away in the fridge. I stir fried it until about 80% cooked. (may need to add water in the duration)
9) I poured the plum sauce and stir fried some more, then finally added a bit of corn starch so the sauce would thicken.
10 ) And finally, the result:

Amazing what a Chinese mind (Don't be wasteful! Be creative and you can put EVERYTHING to good use.) can do, right?
The remaining plum sauce became:

Ah the life of a freelancer...
Ok,these days I've been working the most insane hours and I leave my phone on all day because I use it as an alarm (ok I know I don't need it on for just that reason) and I have to catch a call if an agency calls me (and they don't really have the same concept of "appropriate" time as normal people...). I sleep at 5am and wake up around 7 or 8am to see if there are new projects or do same day projects, then I plop back into bed if there's nothing else going on... waking up usually around 2-3pm... then cook/eat one meal for the day...Life is not too exciting... so my new indoor hobby has become (as I expected) - cooking. It's actually very zen when you stand there and chop vegetables. And it certain takes a lot of innovation to figure out how to mix the left overs from last night with what's currently expiring in the fridge to make a decent meal... generally ending up eating the same thing for days because one batch from the supermarket is too much for one person to eat in one meal...Today I had a vendetta against eggs (actually it's just because I'm excited to have eggs in the house - bought them 2 days ago), so I cooked steamed double eggs (salted and regular, 1:2) with vermicelli and also steamed eggs dessert (used condensed milk instead of sugar, didn't put plastic wrap on top because I didn't have any... and it still turned out smooth!)... mmmmm... cholesterol...There are some others...[caption id="" align="aligncenter" width="576" caption="So I see why freelancers gain weight..."] [/caption]1) Be sensible about what you need at the present moment - I've always been a great fan of preparing for the unexpected. Have at least two of everything. I was listening to a recording by Marie Forleo before and there's one thing that she said that really resonated with my current considerations: "only spend money on what you need now."
2) Be creative about using and reusing what's around to fulfill your everyday needs so you don't have to a. spend too much money and b. don't gather too much stuff - I've been using the same philosophy with other things too. Congee cans are being used as pen holders, styrofoam trays as drying trays, cup cover as coaster... oh using egg shells to remove all the burnt bits off the side of my frying pan. A glorious end to the piles of egg shells...
3) I've realized that the only way I feel like I can work is when everything is neat and orderly... so I wiped the entire place with cleaning solution then with wipies then with a sticky roller... yes... paranoid... but effective.
4) SF is kind of humid so everything starts rotting or smelling much faster... so buying a charcoal moisture absorbing device is very important.
5) Hide away as much as possible... and you know what, not too much is needed!
6) Ok... I admit it... I'm a bit OCD'ed...
7) Ok... so I can't go anywhere without creating a food hideout... it's happened at EVERY place I've worked... I was the creator of the Food Can/Fund at the lawfirm where I worked as a paralegal (the tradition continues), Food Drawer at CU, Food Cabinet at iaTV, Food Drawers II and III at LW and CH and was officially known as the Supplier... >_<

N年前的一個小專訪....................................在紐約唐人街喜士達(Hester) 街和伊利莎白(Elizabeth)街的交界﹐某著名教會&某大型超級市場的對面﹐有一輛小食車。它的主人是一個整天笑哈哈的大嬸。見到她那燦爛的笑容﹐無論工作得多累﹐都有種身心舒暢的感覺。某個禮拜六早上六點多﹐天還剛朦光﹐刀子般銳利的北風掠耳而過﹐去電臺的路上邊忙著把自己藏好在衣服裡﹐邊和朋友抱怨為什麼自己選的是早上節目﹐弄得好好一個禮拜五週末晚上吃也吃不飽(怕胖) ﹐睡也睡不好(怕遲到) 。經過那十字路口的時候﹐身旁一個推著小食車的女人身影經過﹐眼皮也沒抬一下﹐專心致志地安置著那輛小車。那時候突然想到﹐其實我一個禮拜只不過有一次早起﹐這位大嬸可是天天都要在我窩在棉被裡呼呼大睡的時候就開工了呢。好奇的我﹐加上嘴饞﹐節目完後跑到小食車旁截住了大嬸。我﹕大嬸﹗能問你幾個問題嗎﹖大嬸﹕呃﹐你誰啊﹖什麼報章﹖(害羞地躲避相機&給我奇怪的眼光)我﹕…不是報章﹐自己的電子報而已~大嬸﹕啥﹖我﹕就是網上的私人報紙啦~(擦汗)大嬸﹕噢…。你要問什麼﹖我﹕我很想知道大嬸你做這行多久了呢﹖大嬸﹕(興致來了)十多年了啊~~~那時候在老家我還是大廚師呢﹗當了二十多年廚師﹐出來就還是惦掛著老本行啦。也試過做一下其他的行業﹐都不喜歡﹐還是自己煮煮賣賣的多好啊…(滔滔不絕中﹐下略384792834797字)我﹕…那麼﹐大嬸啊﹐你是一年365天都賣這個嗎﹖大嬸﹕(甩甩手) 哎呀﹗怎麼可能﹗人總是要休息的﹐偶爾偷個假囉。我﹕那麼以後﹐還會做下去嗎﹖大嬸﹕(瞪) 那個當然﹗做到我不能動為止﹗我﹕(感動中) 那麼大嬸會把這個轉交給下一代嗎﹖大嬸﹕啊﹗我那大學中的兒子女兒誰要這檔東西﹐我也只不過是為了興趣嘛。看見大家吃的開心﹐我也覺得很快樂啊。(旁邊坐著的食客偷笑點頭中)我﹕嗯嗯﹐明白。請能不能來一兜芝麻糊…大嬸﹕啊﹐看你皮膚那麼好﹐一定是吃了我的芝麻糊了﹗我﹕(趁機) 當然啦﹗就是吃了覺得皮膚好才再來買的嘛﹗旁邊排隊中的大嬸﹕就是嘛﹗看你的芝麻糊多棒﹗大嬸﹕哈哈~那有空歡迎你來當我生招牌啊﹗要拍照片的時候她躲進車裡去了﹐順便把一個員工推出來﹐說那人才是老闆…糾纏了許久﹐還是沒能照到﹐最後﹐只是買了一大袋子東西(包括蝦米腸茶葉蛋魚蛋粉…當然還有我最心愛的芝麻糊) 後﹐勉強伸手跟大嬸說了聲拜﹐繼續上班去了。大嬸在我離開的時候還在後面冒出頭來一直嚷﹕你寫完要給我看啊~不過我看不懂英文﹐你要寫中文啊~~~我邊應聲邊想﹐這次午餐還真豐富呢…唉﹐可惜﹐纏了她那麼久﹐還是沒打折。^^寫完這篇﹐才突然發現我忘了問大嬸的名字。下次我回去﹐一定得問她。順便嘛﹐也會買一碗那香甜嫩滑﹐黑溜溜的芝麻糊。







