Kale, beef, and quinoa stir fry

So, what did the veggie box bring this week? Two cauliflowers, lots of red and golden beets, a giant celery, and lots of lettuce. I’m getting quite good at this – it’s Wednesday and most of it is gone. Thank God, there’s no more bok choy… We did get another installment of tuscan kale, which…

Upcoming talk on Vatican-China relations at George Washington University

May God Bless Manchukuo: Manchuria and the transformation of Vatican-China relations with Prof. Thomas DuBois Co-sponsored by the Sigur Center for Asian Studies and the Department of Religion Thursday, October 19, 2017 12:30 PM – 1:45 PM The Elliott School of International Affairs 1957 E Street, NW, Lindner Commons, Room 602 (6th Floor) Washington, DC…

Recipe review: tofu scones

That’s right, we’re doing reviews now. This one is a recipe for tofu bread, and comes from the Japanese cookbook Yasai no gohan (ISBN 9784594056186)   The description is for a sweet snack, a light bread that you would serve with preserves. The recipe is titled tofu bread, but the picture looks more like a fluffy…

Almond biscotti tart

      Last weekend was Misa’s fourth time running the Corning Wineglass Marathon. Besides the usual shirt and goodies, they give each runner a little bottle of wine and a wineglass. This was Misa’s fourth time to run it, but because she is allergic to alcohol, the bottle just goes in the cupboard. Just…

Pork and salted bok choy with cold noodles

Today is Saturday, the last day before we get the next giant box of vegetables. We’ve been pretty clever with this week’s haul. We made the Tuscan kale with gnocchi, walnuts and crispy fried salami. Roasted the beets. Cubed and oven roasted the potatoes, which we added to potato-zucchini-leek soup. Beet greens and Swiss chard…

Aunt Clem’s stuffed cabbage

This morning was the Ithaca 5 and 10 run, meaning that you choose either 5 or 10k. Misa and I both ran 10, but they gave me the number bib for the 5k, which means that somewhere around the 45 minute mark, the roadside cheering went from “you’re doing great!” to let’s go already! But…

Braised pork soba in organic Ithaca

Oh my, it’s been a while. I’m not exactly on the other side of the world, but it feels like a pretty good approximation. Since leaving Shenzhen, I returned to the US and spent one week in Montana, another in Indiana and am now in Ithaca NY visiting Misa. It’s nice to be back in…

Animal stories: The drooling horse…

If you grew up in the Chicago area, you will no doubt appreciate a very particular kind of humor. Right now I am back in Montana visiting my lovely sister Jen, and we were trying to put our finger on exactly what defines Chicago humor.  You definitely know it when you see it — Son…

Dim Sum — with special guest star!

For those who don’t know, the University Services Center at CUHK is an amazing, globally unique collection of materials on 20th century China, much of which dates from a time that Hong Kong served as a sort of listening station for the mainland. So it’s a sort of Mecca for China scholars, and a pretty…

North beef-south beef – carnivorizing about in Shenzhen

When I was first learning Chinese in Taiwan, I remember being told that one of the teachers (who I didn’t know) had become gravely ill because of “wind.” This of course put my imagination on edge – was it pollution? extreme flatulence? They couldn’t explain, and I couldn’t ask. I discovered the answer some years…

Shenzhen – double skin milk

Its been a couple of weeks and a few thousand kilometers since Bayannuur. After that, I went on an epic train journey through Hohhot, Chifeng, Tongliao and Qiqihar – arriving three days and some visible beard growth later back in Hailar. Hailar was basically the three r-s, resting, riting, and running so apart from the…