Dorothy Ng's blog

Have you ever felt you were all “butterfingers” in the kitchen (excuse the pun)?  Is preparing a meal for yourself or others more intimidating than skydiving or bungee jumping?  Recently I watched a program The Worst Cooks in America on Food Network.   This series shows the learning progression of contestants who were selected as the worst cooks.  They were taught how to cook by two professional chefs in the show.  As competent as they were in their own professions, they were lost souls in the kitchen.   A professional ballet dancer who performs before thousands of people was terrified behind a stove.  An interior designer had a fear of knives.  A doctor was dismissed at the second show.  I must admit it was hard to watch.  At the last show, it was impressive to see the two finalists, who started out as bumbling fools, battle to become the best cook from this competition, preparing an exquisite 3-course meal judged by elite chefs.  Kudos to them!

Chinese New Year is the most celebrated holiday in many Asian countries where shops are closed for two weeks to a month. Created for the purpose of counting a 12-year cycle in the Chinese calendar, each year is represented by twelve animals in the Chinese zodiac:  rat, ox, tiger, rabbit, dragon, snake, horse, sheep, monkey, rooster, dog, and pig.   This Chinese Lunar New Year on February 10 is the Year of the Water Snake. Throughout Asia and Chinatowns in the western nations, the streets are lined with people watching the festive parades with lions and dragons dancing to the beating of heavy drums and clanging cymbals, and "embraced" with a relentless spray of firecrackers to scare away malevolent spirits from spoiling the chance of a prosperous and hopeful year.

As the holidays approach, preparations get underway as we think about what to serve at seasonal get-togethers.  We check our menu list of appetizers, main and side dishes and desserts.  We tend to overlook those inviting wintry drinks to welcome family and guests, taking the bite out of the cold.  There’s nothing like being greeted with yuletide cheer of toasty mugs filled with spiced cider, mulled wine, or a hot toddy.  Before my guests arrive, I prepare a big pot of mulled spiced cider simmering ready on the stove filled with rich apple cider, cinnamon sticks, orange peels, and whole cloves inserted in wheels of orange slices.  The aroma fills the house luring travelers to the comfort of home.

Leaves will soon be swirling around in splashes of golden yellow, sunburst red, and candied orange in the brisk autumn air.  It brings to my mind the colorful palette of squash, carrots, tomatoes, and zucchini in a hearty bowl of vegetable soup.   Can you picture this pot of soup as a canvas where you can “paint” with your selection of favorite vegetables, meats, herbs, and spices?   How about the flavor and texture?  It can be savory, spicy, sweet, tangy, smoky or even sweet and sour at the same time.  Do you like it steamy hot or refreshingly cold?  Like it in a light broth, or creamy as in a chowder?  Similar to an artist, your creative strokes in ingredients, flavors, and texture are limitless.

One of the great things about the summer is grilling and barbecuing.  It is the only time I do less cooking.  Perhaps it’s because the man of the house suddenly takes an interest in preparing the meals.  The summer heat seems to beckon the call of the wild in him.  Even with the frequent rain we’ve been having, it doesn’t deter him from cooking outdoors.   Nothing comes between the man and the meat on his grill.  And to make the food on that grill receive the highest compliments, he makes use of rubs and marinades to spice things up.  This inspires the family to offer their “ooh and aahs” as Dad is saluted for his supreme grilling talents.