In New Zealand, we drove, a lot. On our first day, we drove to Mt Cook and marveled at the bushy terrain and zipped by packs of sheep (herds?), daydreaming about our upcoming adventures. We talked about what types of food we’d eat, if we were fit enough to make some of the hikes, if kiwis were as nice as we’ve heard they were. We also talked about our dreams – the future kids, the future house (and kitchen), our business, traipsing the world, living in the cottage by the sea- all the rosy things you talk about during your honeymoon. Of course, I inevitably had to talk about food, and I was hit with this longing to do videos. Stop motion videos, to be exact. They’re nothing new (heard of Coraline?) but for me, it was the perfect little marriage of photography and video. A stepping stone to when I attempt an actual video. As I was on the way to Mt Cook, I couldn’t exactly get to work until I returned to my computer. I think this happens to me a lot. Inspiration would hit me out of nowhere when I least expect it. I’m almost always focusing on something entirely unrelated or just not available to start on a new project. Sometimes I wonder if my subconscious is telling me to slow down, put on the brakes, and just take it in and think. Absorb. Process it before executing.
When I was studying architecture, I always kept a sketchbook with me. And a pen. I developed the habit of sketching constantly. I didn’t sketch buildings or landscapes but ideas, fleeting moments that must be immortalized on paper. All too often an idea would pop up and fly away, unable to be recalled the next day. A little concept sketch or even some words can (and should) be the seedling of something bigger.
I feel like I’ve been talking about this post for a long time, giving little peeks of taro here and here, but it’s taken me awhile to process these, because I have my first little film up!!! I’m super excited to share it with you.
Hope you all had a lovely weekend, everyone! By this time, I should be in Queenstown, NZ!! After almost a year of marriage, Alex and I are finally heading off to our honeymoon. We will be spending twelve nights in the South Island, renting a car so that we can listen to our hearts and drive to the many attractions in the South Island. Alex had just finished his Step 1 for medical school. For those of you who aren’t aware, it’s one of the hardest exams he has to take on his path to becoming a doctor. I’d say this is a well deserved vacation for him! Are any of you lovely readers from New Zealand or have been there? I’d love to hear tips or food recommendations! I admit our trip is mostly for the beautiful landscape and the myriad of activities (such as bungee jumping!!), but I’m always open to good food recommendations.
Happy Chinese New Year / Lunar New Year!! Technically, it’s tomorrow (2/19). It’s one of my favorite times of the year, because everywhere I turn, I see my favorite things – noodles, dumplings, rice cakes, red bean that, matcha this. The blogosphere just bursts with Asian-inspired treats. There was a time I used to hate fusion, because I was up on my high horse of authentic Chinese food, but I toppled down a long time ago. Fusion is awesome, and I REVEL in it. I think the root of my fusion hatred was when I sat down in PF Changs many moons ago and ordered dan dan mian, or some other noodle dish. It was not. It was just, not. To me, fusion then represented fake-asian or asian imposters – but I came to realize that’s not what fusion is about. It’s the ultimate creative exercise to incorporate asian flavors in nontraditional ways. It’s what I find most stimulating right now (
香葱花卷 literally translates to fragrant scallion flower buns. Aka, steamed scallion buns. I kept the flower because I liked the image it evokes. It’s in the single digits here in Boston, and I am freezing. I’m downing coffee, tea, ginger soup – whatever works to keep me warm. During times like these, I crave comfort food. I’m not talking about mac and cheese or lasagna (though everyone knows I can’t say no to those either), but this particular afternoon, I was craving Chinese comfort food. I had all the ingredients, so I made scallion steamed buns. This is an easy recipe and very very satisfying. I love shaping the buns and watching them bloom and grow in the steamer. I don’t use a bamboo steamer – I think I was influenced by my parents. They’ve always used a metal steamer, sometimes with a double rack. When it came time for me to acquire my own, I automatically veered towards a meal one. Call it comfort. Call it convenience, whatever. You can use a bamboo steamer if you’d like.
There are two ways you can shape the buns. One uses a knife, the other uses a chopstick. both creates laters, although I have to say the method using a knife creates more layers, and you’ll see why.
le jus d'orange | food & photography 