On the subject of the skillet

1. This is real, homemade chả giò – fried rolls of ground pork, shrimp, carrots, and jicama wrapped in rice paper (not the stuff made with thick yellow sheets called “egg roll” in restaurants). These won’t make the cut for a roll beauty contest, the grease will probably fatten your blood clots, but to me they’re worth a few years of life. I like them freshly fried and crunchy, I like them microwaved and chewy, and I like them cold, too. My mom makes supersized cha gio, five little piglets and you’ll lie flat on your back rubbing your tummy. 2. Fried wonton: here’s where the yellow flour sheet comes on stage to be a wrapper. Same stuffing as the cha gio, different shape, different texture. They make great bite-sized snack, both by themselves and wrapped in lettuce. Yay for more fat. But remember, Asians are skinny, so what to be afraid?

Sizzling crepe

It’s been a while, I know. One time I asked my advisor about his hobby, his reply was “I used to read a lot when I was an undergrad, but now I just don’t have time anymore, all hobbies are gone.” He went on warning that I should devote some time to my hobbies now while I still can, because graduate school and later business (such as postdoctoral positions, if I can get some) will devour all of my time (and probably my soul, but he didn’t say that). Well, guess what, I don’t even have time now. On the positive side, you don’t get to sleep much, so it’s unlikely that you would have insomnia. But sometimes you would wish you had insomnia. Now that the tests have receded and won’t come back for some time, I can (and must) stay up late for homework. So I just had a refill of energy, which at the time seemed light and even not enough, but is now weighing down on me with such concentration, unfortunately in the stomach and not in my head. It would make a great weightwatcher meal. Guess, […]

Continue reading Sizzling crepe