Archive for February, 2011

Hi everyone, with great honor and joy, I’d like to present to you my first guest writer – Andy! 🙂

Andy has been the one that inspired me to cook. Having been to many dinner parties that Andy threw, I can be the first one to testify his amazing cooking ability. You may call me bluffing because I have not tried Andy’s signature ribs, stuffed duck or honey ham, but trust me, if anyone can make everyday vegetables taste that good, I have absolutely no doubt in their ability to make a duck dance like a black swan… and taste amazing too!

OK, without further due, please give it up for Andy and his gf (a.k.a. goosefriend):

Have you ever found a goose in New York City before? I have.

My story, as with all, begins with the telling of rather routine affairs. Once every two months or so, it is a customary habit of mine to invite companions and acquaintances among our various societies to share bread and indulge each others spirits. In one particular of such gatherings, I was to serve duck, a dish which warrants the utmost dedication and care. Preparation is paramount, and procurement not to be taken lightly – which is why I went to Keyfoods.

The trip to the grocer was a fateful one. That night in the Keyfoods frozen meat section, I saw something wondrously new. I gandered upon a goose. She startled me, for I had never seen a goose before. But my what a gorgeous creature she was, with meaty breasts and generous thighs. She whispered out my name, beckoning me to cook her. Yet, I could not. For my word had been given to friends that duck was for dinner and so I was duty-bound to my duck. But I swore to the goose that would not be the case upon our next meeting. I promised her that I would return within three fortnights to consummate our passion.

As the weeks went by, all I could think about was her lying upon a soft bed of freezer frost. But doubt also crept into the mind. I have never had a goose before. What was it going to be like? What will my friends think? Will she be too gamey? What… what if I finally behold her and my performance disappoints? All of this was maddening! So for days I read and studied, learned about the ways to incite delicious pleasure within her flesh. In my mind, I knew she was not going to be just any goose. I was going to make her my one and only Christmas goose.

And at last, I was ready for my goose! With recipe in hand and confidence in heart, I returned to Keyfoods, ready to call all 10.6 lbs of her my own. I strode through the duck section, head high, paying no heed to those hussies. When I finally arrived upon the glass freezer door, I was at first confused. Instead of seeing my beloved goose, there was only a bitsy fowl. Why was there a cornish hen in the chambers of my dear goose? This tiny tart barely had enough meat to cover her own rump, let alone feed 8 people! Panicking, I ran up and down the aisle like a lost gosling. Finally, there came an employee. Only with the greatest effort was I able to hold back the bitterness in my voice, the bitterness of a man conceded to accept an unacceptable reality. I asked him, "Excuse me, do you have any frozen geese?" To which he callously replied, "No Sir, we don’t".


Should you ever chance upon the frozen meats section on a lonesome night, you may hear the foot steps of a man walking up to where the cornish hen now lay. And if you hear the sounds of a solemn sigh, you may be certain that it is I.


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I don’t know how and when I grew up, but I know that I did. And here is why:

I used to think that I could change the world;
Now I ask myself whether the world wants to be changed the way I want it to.

I used to complain about all the things that are “wrong” in the world;
Now I learn to shut up if I don’t even try to make them “right.”

I used to think that I wanted to move around and live in a different city every few years;
Now I desperately want to figure out where I can call “home,” for the rest of my life.

I used to get really offended when others told me that I am not “Chinese enough”;
Now I am much more concerned about being authentically “myself” than I do about fitting into any “label.”

I used to get really frustrated for not being understood;
Now I acknowledge that we as human beings are just incredibly lousy at really understanding each other, and the least we could do is not to judge.

I used to think that I would really regret if I hadn’t set my foot on all seven continents and experienced all the great cultures before I die;
Now I know that I would call it a great run if I have loved, been loved and brought happiness to some people’s lives.

I used to think Titanic is the most beautiful love story where one is willing to die for the loved one;
Now I think my grandma and grandpa who were together every day in their life for sixty years show me what love really is – it is about being willing to live, and be there, for the loved one, no matter how hard life is.

I used to think that cooking was a waste of time;
Now I can’t think of a better way to relax, to cleanse my mind, to meditate, and to spoil and love my friends.

I used to think the symbol of success is to be able to dine at expensive restaurants and order everything on the menu;
Now I get a much bigger sense of satisfaction from cooking fresh and delicious food for my family and friends than from any so-called “success.”

I used to freak out when I thought my life was on a predictable trajectory and I could almost see the end of it;
Now I get anxious about not knowing where I will be, what I will be doing, and whom I will be with in a year.

I used to think that everything will be different when I “grow up”;
Now I know that I will never be done with “growing up”.

I used to believe in fairy tales, the “happily ever after”;
I still do.

And yes, I thought all of that, while cooking and eating rosemary potato frittata and having a great conversation with friends. Now try this recipe and tell me what was in your mind when you cook and enjoy this dish! J

Best for: A low-key weekend brunch on a freezing winter day with good friends

Cook time: 30 min; Level: Easy; Yield: 4 servings

How much it’s worth: $35

Created by: Rachel Ray; Link: http://www.foodnetwork.com/recipes/rachael-ray/rosemary-potato-frittata-recipe/index.html


  • 1/4 cup extra-virgin olive oil
  • 1 large clove garlic crushed
  • 1 pound baby potatoes
  • 1 small onion
  • 3 to 4 sprigs fresh rosemary, finely chopped
  • Salt and freshly ground black pepper
  • 12 eggs, beaten
  • 1/2 cup milk, half-and-half or cream
  • 1/2 cup Parmigiano-Reggiano


Heat oven to 450 degrees F.

Heat the olive oil in medium heat-proof skillet over medium-low heat with the clove of crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion; then remove the garlic. Add the potatoes and onions to the skillet and season with rosemary and salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more. In a large bowl, whisk the eggs and milk together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Scatter the cheese on top, turn the oven off and let sit for another couple of minutes. Remove from the oven and serve.

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